Today’s menu was sort of forced upon me by the nice weather that we finally have. The BBQ was screaming for some attention, and I was out there all loaded up with chemicals to get down to good ol’ dirty elbow greasing. It took a while to get the courage to lift the dusty ‘cobweby’ cover off the beast, and imagine my shock horror when a shiny BBQ was looking back at me!
The husband hadn’t got there before me, for he avoids the beast like the plague. Instead of pottering about thinking about ‘whodunnit’ I decided to take advantage of the extra time I had and returned the smokies to the freezer for another day. Today, we are using up my Chimichurri marinade !!
I had some purple sweet potatoes, aka Yam that I had picked up from the Asian supermarket the other day, so we got into some ‘freestyle’ BBQing with no recipe 🙂
I started off with the Pork loin that I marinated in a quick Chimichurri sauce for about an hour in a ziploc bag before I put straight onto the BBQ. With hindsight, I should have scraped off the excess marinade off the Pork, but I loved the charcoaly texture it gave us.
I poked some holes into the Purple yams and added them to the slowly cooking Pork. I literally left them to it as it evident by the next picture.
I left the meat on for a tad bit longer than I should have. We had to scrape off some of the black charcoal bits, but I loved the fact that the charcoal bit was the excess sauce and it really helped in keeping the meat nice and moist. If the meat had been dry I would not have been happy, so all’s well that ends well as they say.
The purple Yam was so colourful and so beautiful to look at! I would rather have a dress in this particular shade of purple instead of eating the delicious sweet potatoes, but for now I’m happy with the roasted sweet potatoes. I had to turn half of the yam into a mash for the boys, but I enjoyed mine as it was!
I added the chilli bits for colour and for the photograph only, we didn’t really eat it that way. I drizzled some Orange marmalade sauce on the mash too, which was amazingly balanced.
Whilst we were busy with the BBQ and the taking the photos, my little Leo was watching us with his special puppy look which usually tricks us into offering him food. He knows exactly how to get us twisted around his little finger…He has just been ‘fixed’ so he has to be kept away from the others for a few days. Believe me when I say that in itself is a mission which gets worse as the boys are feeling guilty as they dropped him off at the Vets. My son took this photo to make me feel guilty!
Getting back to the recipes!
Spicy Orange Marmalade Sauce
1 Thai Red Chilli, finely chopped
3 tbsp strong bitter Orange Marmalade
3 tbsp butter (don’t substitute!)
A pinch of salt, black pepper and a little glug of Sriracha sauce
1 shallot, finely chopped
Saute the finely chopped shallot and the red chilli in butter on medium heat, until it softens – about 30 seconds. Add the marmalade followed by the remaining ingredients. Bring it to a soft boil, remove from heat and let it sit for a minute or two before serving.
The sweetness and tartness of this sauce was beautiful with the spicy refreshing Chimichurri Pork.