Everything on the grill

We actually cooked the pork on Sunday, and this is what we had on Monday to use up the leftovers.

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.

Peppered Pork





Ingredients:

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

Directions:

• 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



Ingredients:

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)

Directions:

• 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.

Ingredients:
2 corn on the cob, husks and skins removed.
2 tablespoons butter
Juice of ½ a lemon
1 tablespoon fresh chives, chopped. (these were also from our garden)
A dash of black pepper.

Directions:

• 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.