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Extra resources for Big Book of BBQ: Delicious and Inspiring Recipes for Barbecues, Griddle Pans and Hot Plates
Turn the meat rind side up, baste and cook for a further 30 minutes. Remove from the oven and allow to cool. 2. Once cool, slice the pork into Ɖ舑1 cm/ƈ舑Ɖ in slices. Cook on a hot barbecue or griddle pan for 1舑2 minutes on each side, or until crispy and charred. The fat may spit so be careful. Serve hot, with Gran舗s Plum Sauce and grilled cherry tomatoes. Flatbreads with lamb and tzatziki Flatbread dough (see page 297) 4 lamb leg steaks salt and freshly ground black pepper, to taste 100 g/3Ɖ oz mixed salad leaves Tzatziki (see page 279) Serves 4 1.
To cook steak to your desired doneness For a 225 g (8 oz) steak cook for 1Ɖ minutes on each side for a rare and very pink steak. It should be rare but warm all the way through. For medium-rare cook for 2Ɖ舑3 minutes on each side. For medium to well done cook for 3舑5 minutes on each side or until cooked through. To cook sausages Remember these three golden rules: 舑 Cook sausages slowly to ensure that the skin doesn舗t burst. 舑 Never prick a good-quality sausage, as the casing helps to retain moisture.
When set, flip over, leave for 15 seconds then slide out of the pan. Repeat for the other omelette. When cooked and cooled, roll them into a sausage shape and cut into strips Ɖ cm/ƈ in wide. 3. Assemble the salad by combining the lentils and onion, peas, sliced omelettes and mint. Toss with the oil, lemon juice and salt. 4. Spray the flat plate well with oil and put the lamb rumps on. Cook for 2 minutes on each side, then cover with a wok lid or stainless steel bowl. Cook for up to 4舑5 minutes on each side, then let rest for 10 minutes before slicing.