It's Always Barbie Weather!
29/07/06

WHETHER the weather is good or bad, a new recipe booklet from British Meat Information Service has just the recipe for you.

The booklet contains a series of tasty recipes ideal for the barbecue or - if the heavens open - ideal for grilling indoors.

Weatherman Michael Fish joined British Meat Home Economics Manager Clare Greenstreet to promote the booklet in a series of radio interviews.

Clare explained how the recipes in the Weather or Not booklet can be adapted to indoor or BBQ cooking and it offers advice on the best food to serve whatever the weather.

Michael spoke about the unpredictability of the British weather, what causes it, how best to schedule al fresco events and what precautions can be taken to ensure that planned BBQs and summer parties are not ruined by rain.

Clare said: "The British love eating al fresco but plans can often be disrupted by typical British weather - lovely one minute and chucking it down the next.

"These recipes for beef, pork and lamb, are all very flexible and can be adapted no matter what the weather does."

The recipe booklets are available by calling 01908 232522.

Chunky Pork Chops with Sage, Garlic and Lemon

Feeds: 4
Time to cook: Marinating time 2 hours + 16 minutes

Take:

Lean thick pork chops
Garlic
Black pepper
Sage
Lemon
Olive oil
Butter
Lemon
Parmesan cheese
Sage
Baby veg for dipping

Make:

Crush together (either using a pestle & mortar, or bowl and wooden spoon)      3 cloves garlic, black pepper and 6 fresh sage leaves, roughly chopped.  Add to this 1 lemon, juice and rind and 30ml (2tbsp) olive oil

Place in a large bowl 4 lean thick pork chops and add the marinade mixture, smear all over the chops, cover and refrigerate for about 2 hours

Buttery Dip: Add to a small bowl 50g (2oz) butter, juice and rind of ½ lemon, 30ml (2tbsp) Parmesan cheese, grated and 5 fresh sage leaves.  Place in the microwave for about 1 minute or until melted.  Stir together.  Cook chops on a preheated grill, griddle or barbecue for 6–8 minutes per side.

Eat:

Serve with a selection of baby seasonal veg, eg, sugar snap peas, asparagus, baby sweetcorn, baby carrots, baby fennel for dipping - raw or plunged into boiling water, plus a wedge of crusty bread

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