If you have been watching our social media closely, you will have noticed that the chapa family has grown.
We now have a compact 12" chapa, the family sized 15" chapa, the party version, a split giant chapa, measuring 24" in diameter and the barbecue chapa.
The record breaking Easter weekend weather saw an outbreak of barbecues across the land, but I waited until today to try out the barbecue chapa; cue torrential downpours, a thunderstorm and a power cut! But then the sun came out, and so did the chapa.
The wind certainly helped with the fire lighting, just enough to create a good draught and also ensured that whichever angle I approached from, I was guaranteed a face full of woodsmoke.
The first test was some juicy pork loins, marinaded for a couple of hours while the rain came down.
This gives you enough marinade for up to 8 pork loin chops.
1" root ginger, peeled and grated
Juice and grated zest of 1 lime
1 tblsp honey
2 tblsp soy sauce
1 tblsp oil (I used Bennett And Dunn smoked rapeseed oil)
Generous grinding of black pepper
1 tsp crushed fennel seeds
Mix all the marinade ingredients together and place in a shallow dish. Add the pork and ensure that each piece is well coated. Leave to marinade for at least 2 hours.
Light a good fire under the chapa and allow the grid to get hot. Be patient, have a glass of wine, relax.
When the grid is nice and hot, place the pork on top and cook for 10 minutes on each side.
Netherton Foundry Shropshire 2019 ©
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