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
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.
