BBQ Pork Chops with Roquette Salad and Hollandaise Cauliflour

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Every Monday morning my plan is to cook up a storm and get meals prepared for the week ahead.  Every Monday afternoon I find myself rushing to the shops looking for inspiration and supplies.This afternoon as I unpacked the shoping, my kitchen counter looked like the the contents of a Masterchef mystery box had been spilled across the counter.  Wal and the sprogs were starving and getting scary, so something had to happen fast.  In these situations it is good to find something that Wal can help with – more because it stops him asking if it’s ready yet, than for the help itself! So, since the only thing he can actually do to help is grill, BBQ pork is suddenly on the menu.

BBQ Pork Recipe

  • 4 good size pork chops

Marinade

  • 4 T honey
  • 1 T kecap manis
  • 2 T rice wine vinegar
  • 4 T soy sauce

Mix marinade ingredients together and marinate the chops for at least 30 minutes.  Cook on the grill on medium heat.  Take care not to overcook – pork gets tough very quickly.

Roquette Salad

  • generous handful of roquette
  • 2 tomatoes
  • 1 beetroot
  • balsamic  vinegar
  • olive oil
  • salt

Boil beetroot in its skin until just soft, and then peel. Roughly chop. Chop tomatoes into similar size squares as the beetroot. Add both to roquette.  Drizzle with vinegar and oil and add salt to taste.

Hollandaise Cauliflour

  • 1/2 small cauliflour
  • 1 bunch asparagus
  • 10 button mushrooms

Cut cauliflour into chunks, and divide asparagus into thirds. Steam.  Strain and place in bowl. Saute mushrooms and add to bowl

Hollandaise

  • 4 egg yolks,
  • 5 T freshly squeezed lemon juice
  • 125 g cold butter, chopped roughly

Mix yolks, lemon juice and 1/2 of butter together.  Heat over very low heat stirring often. Once well mixed add remaining butter in two batches.  Stir constantly until sauce has reached desired thickness.  Poor over vegetables.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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