Written by Lydia in Recipes

These two recipes are firm favourites in our family and always come out for BBQs in the summer every year. They have been passed down by my Grandma who can’t remember exactly where she got them from, though she thinks they were from one of her magazines years ago. The peanut pork recipe has never changed over the years but the rice salad has been adapted to use up whatever salad vegetables we have had going, I think we had sweetcorn in it the other week. You can see from the photos that my mum has sent me of the recipes from her book how well used they are!

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Peanut Pork Ingredients

Serves 6-8

2lb/907g lean pork
180g peanuts
2 cloves garlic
2 onions
2 tbsp soy sauce
1 tbsp chilli sauce
3 tbsp lemon juice
285g soft brown sugar
Season with black pepper

Method

  1. Cut the pork into cubes. Blend the rest of the ingredients in a liquidiser. Place the pork on skewers and cover with the marinade. Marinade for at least 2 hours or overnight.
  2. Barbecue until cooked (you may need to cook some of the sauce separately and then spoon over when ready to serve, just heat the sauce up in a pan until it boils). Or oven bake at 200°C for 35 minutes covered in foil, removing the foil for the last 5 minutes so that the sauce caramelises and browns on top.
  3. You may have some sauce left over which you can freeze and then it is ready to go over some meat on another day.

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Rice Salad Ingredients

Serves 6 as a side dish

250g cooked basmati rice
1 yellow/red pepper
50g green grapes, halved
1 large tomato, chopped
25g cashew nut halves
3 tbsp mayonnaise
3 tbsp natural yoghurt
1 tbsp mango chutney
1 1/2 tsp curry powder
Season to taste

Method

Prepare the ingredients and combine into a salad. Make sure the rice is fully cold before adding the additions.

 

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  1. Sarah Wainwright says:

    Sound scrumptious – will try soon. X