The skewered potatoes were a recipe I came across on allrecipes.com and adapted. These are so good, make too many as they are good cold as well as hot.
The Corn on the Cob with Herby Butter I nicked from Sylvie’s blog at A Pot of Tea and a Biscuit, see link on left. Sylvie did hers on the stove top but I wanted to do this on the grill so I made a few alterations to her recipe. Thanks Sylvie, they were really good, I will definitely do them this way again.
Peppered Pork, Skewered Garlic & Rosemary Potatoes, and Corn on the Cob with Herby Butter.
1 pork joint (sorry, I’ve forgotten what this cut is called), or pork loin.
Fresh ground black pepper, lots of it.
A drizzle of olive oil
- Pre-heat BBQ grill to a low heat.
- Place pork on a piece of heavy duty foil, drizzle with a little olive oil, and coat with black pepper. Wrap foil loosely around pork.
- Cook on grill, turning meat occasionally, until the little meat thermometer pops out. Each time you turn the meat add more pepper.
- Open foil and cook for a further 20-30 minutes, until the pepper looks a little crusty.
- Remove from grill and allow to stand for 10 minutes before carving.
Skewered Garlic and Rosemary Potatoes
2 lbs. baby red potatoes, we also included a few new potatoes from the garden.
¼ cup mayonnaise
¼ cup dry white wine
2 cloves garlic, finely chopped
2 tablespoons fresh rosemary, chopped. (this was also from the garden)
- Cut potatoes in half, or leave whole if they are really small, and place in a medium saucepan of water.
- Bring potatoes to boil, reduce heat to medium high and simmer for about 10 minutes. Don’t overcook them or you won’t be able to get them on the skewers.
- Drain potatoes and allow to cool a little, about 10 minutes.
- In a large bowl, stir together mayo, wine, garlic, and rosemary. Add potatoes to bowl and toss to coat with the marinade.
- Marinate in refrigerator for 1 hour
- Skewer potatoes, place on a sheet of heavy duty foil, and cook on grill on a low heat for about 25-30 minutes. Turn them occasionally and brush with marinade.
Corn on the Cob with Herby Butter.
- Place corn cobs on separate sheets of heavy duty foil, and smear them with butter.
- Squeeze lemon juice over them, sprinkle with chives and a dash of pepper.
- Fold foil loosely around corn, and cook on grill over a low heat for about 20-25 minutes.