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


  • 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


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

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