Pilau Rice and Barbequed Spiced Loin of Pork

We had a customised barbeque that was made from half a keg.

Ingredients


  • for the pilau rice:
  • 1 medium onion (diced)
  • 1 ghee or butter
  • 2 cup basmati rice
  • 4 cup vegetable stock
  • 1 tsp turmeric powder
  • 2 tsp garam masala
  • fresh coriander to finish
  • for the spiced loin of pork:
  • 1 whole loin of pork (ours cost around €20)
  • garam masala
  • for the garden salad:
  • courgette
  • carrot salad

Method

  1. For the Pilau Rice:
  2. Wash the rice under cold running water until it runs clear.
  3. Heat the butter or ghee in a casserole dish over a gentle heat add the onion and sweat the onion.
  4. Stir in the turmeric and Garam Masala spices. Be careful not to over cook the spices.
  5. Add the washed rice to the casserole stirring briskly and coating the rice grains with the spices and the ghee.
  6. Pour in the stock bring to a gentle boil and cover with a tight fitting lid.
  7. Cook for 10-15 minutes over a gentle heat (like our barbeque) or in an oven 180°C for 15 minutes or until all the liquid is absorbed.
  8. Remove from the heat, remove the lid and fluff with a fork. Sprinkle with fresh herbs, eg coriander.
  9. For the Spiced Loin of Pork
  10. Cut the loin into three pieces. This allows for more even cooking.
  11. Rub the loin pieces with Garam Masala.
  12. Put the pieces of pork onto a hot barbeque and cook the pork thoroughly.
  13. Our barbeque took 25 minutes.
  14. Allow the cooked pork to rest before serving.
  15. To Prepare the Barbeque:
  16. We had a customised barbeque that was made from half a keg.
  17. We filled the barbeque with logs, lit them and allowed the flames to burn away but we were left with the hot smouldering wood.
  18. This gave us a fabulous smoked flavour blended with the pork spice.
  19. For the Courgette and Caarrot Salad:
  20. Grate the courgette and grate the carrot. Mix together in a bowl.
  21. The dressing was made from French mustard and oil.
  22. I put a large tablespoon of French mustard into a bowl.
  23. Whisking constantly I slowly poured in some oil, as you would if you were making mayonnaise.
  24. It’s most important to pour slowly and whisk constantly.




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