Herb and Garlic Marinated Pork Tenderlions

Herb and Garlic Marinated Pork Tenderloins

Serves 4-6

Summer has arrived here in Dubai, we are now reaching 40c most days and it won't be long before the temperature rises another 10c, so we are making the most of the barbecue and the outdoors. I served the pork with my beetroot and feta salad and fresh ciabatta with a garlic and lemon olive oil.

Ingredients

2 / 500g pork tenderloins
1 tbs Dijon mustard
5 cloves garlic
juice of 1 lemon
1 tbs chopped rosemary
3 tbs olive oil

Method

Place the marinade ingredients in a non reactive bowl or a , or large zip lock bag, add the pork and marinate for at least 2 hours or overnight if possible.
Barbecue for 10-15 minutes, it should still be pink in the middle.
Cover loosely with foil and let sit for 5 minutes before serving.
Cut into 2cm thick slices and serve with extra lemon.

You could do this in the oven, sear the pork on all sides in a pan and transfer to an oven and roast for 10 minutes.

Lime Chicken with Mint

Lime Chicken with Mint

serves 4

It seemed to be the perfect night for a barbecue, I had the chicken marinating, the salad was made all I had to do was steam some baby potatoes. But within 5 minutes we were hit with a sand storm, that had blown in from Saudi, anyone who lives in the Middle East knows that you secure all doors and windows, and going outside is not an option. Therefore plan B, I would have to grill the chicken inside, it was actually tender and moist and had a slight crust from the grill.

Ingredients

3 garlic cloves crushed
2 tbs finely chopped mint
1 tbs chopped oregano
2 tbs honey
juice 1 lime (about 5 tbs )
salt and pepper
8 large chicken thighs
Sauce
1 cup plain yogurt
1 tbs chopped mint
2tbs lime juice
salt and pepper to season

Method

Mix all the ingredients except those for the sauce together, add the chicken and marinate for 30 minutes.
Place the chicken on a oven rack and grill for 15-20 minutes ( alternatively barbecue ).
While the chicken is cooking prepare the sauce.

Barbecued Snapper with Fennel and Lemon and garlic Saffron Mayonaise

Barbecued Snapper with Fennel and Lemon and Garlic and Saffron Mayonnaise.

Serves 4-6

This is such a lovely way to cook fresh fish.

Ingredients

2 kg snapper filleted and bones removed
1 small fennel bulb thinly sliced
1 lemon thinly sliced
salt and pepper
1 cup of good quality mayonnaise
1/2 teas saffron threads
1 clove garlic minced
juice 1/2 lemon

Method

For the saffron Mayonnaise combine the saffron in a bowl with juice of 1/2 lemon, let it infuse for 5 minutes.
Add the mayonnaise and garlic to the saffron and set aside.
Preheat a barbecue to high heat.
To prepare the fish, lay the snapper skin side down, season with salt and pepper.
Lay the fennel and lemon slices over one fillet and sandwich together withe the other fillet skin side out.
Tie together with kitchen string then grill on a flat plate for 10 minutes each side, only turn once.
When cooked remove the string and transfer to a serving plate , serve with the saffron mayonnaise.