WWW. BBQ Everything.

Yesterday was dawn til dusk. Tutoring, cleaning, writing, tutoring again, more writing. So, for a quick and easy meal that would still be nice enough to count as a break, I barbequed everything.

Everything.

Everything.

Ingredients:

-a big roast cut, such as whole chicken, pork shoulder joint or lamb leg

-400g mixed veg (we had parsnips, carrots, sprouts and frozen veg to bulk)

-1 sweet onion

-BBQ sauce (Click here for an almost-Paleo, delicious BBQ sauce recipe!) around 1/2 cup

-tomato sauce (ketchup for those with sweeter tastes, tomato puree or passata for those with richer tastes) around 3/4 cup

-powdered paprika

-salt

-honey (optional)

-mustard (strong mustard, also optional)

Utensils:

-a tray deep enough to take all the food

-knife and chopping board

-something for basting

Recipe:

1: Rub the paprika and salt into the meat.

2: Add half the tomato and BBQ.

3: Place in a tray with the sliced onion and cook on a low heat (120-130C) for two hours.

4: Chop the vegetables to uniform size.

5: Remove the tray from the oven and baste the meat in the juices. Rest until warm to touch.

6: Roll the vegetables in the juices with the onion.

7: Add the last of the sauces and baste the meat again before returning to the oven, still at a low heat, for another two hours.

8: Baste one last time and turn the temperature up to 160C to finish off.

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So that’s what we had for dinner yesterday. Tasty, low carb (well, mine was, Jon likes his beans) and although it takes forever to cook, minimal investment in the prep. Win, win, win. 🙂

No sprouts and many beans.

No sprouts and many beans.

I’ll be back tomorrow with FitFriday and on Saturday with some organization crafts so easy and practical that you can relax whilst making them and whilst using them!

Until then, TTFN and Happy Hunting!

Recipe Corner: Baked Fish and Stir-Fry.

Courtesy of Yes peas!, the free recipe book you can order from peas.org.

fish1

I modified it a little to match what I had at home.

For those who wish to know, the original recipe was “Thai Pea Stir Fry with Steamed Fish”, on page 17.

Original ingredients (adjusted for two):

Group 1: 1 sea bass, 1 fresh lime, sea salt, black pepper.

Group 2: vegetable oil, 1/2 head pak choi, 25g baby sweetcorn, 1 small carrot cut into fine strips, 1 garlic clove, 1/4 de-seeded red chilli, 1/2 tbsp fresh ginger, 1/2 tsp lemon grass, 25g shiitake mushrooms.

Group 3: 75g peas, 1 tbsp soy sauce, 1/4 tbsp sesame oil, 1/4 tbsp fish sauce, 1/2 tbsp chopped coriander.

My ingredients (for two):

Group 1: 4 bream, 2tbsp lemon juice, sea salt.

Group 2: butter, 300g broccoli, 2 large carrots, 2 onions, 2 garlic cloves, 1tbsp fresh ginger, spicy paprika, pepper, sea salt, 5 spice, mixed herbs.

Group 3: 200g peas, 200g beansprouts, 1tbsp Lea & Perrin’s, 1tbsp lemon juice, 1 tbsp tahina.

Utensils:

-chopping board and knife

-baking tray

-tin foil

-large wok or frying pan

Recipe:

1: Take the foods from group 1. Prepare the fish by scaling and gutting it. Wash thoroughly.

2: Make three slices on either side of each fish.

3: Season the fish with the lemon/lime, sea salt and pepper.

4: Place on the tray. Cover in foil.

5: Place in a pre-heated oven and cook at 10-15min at 180C.

6: Take the foods from group 2. Slice the garlic and ginger as finely as possible.

7: Melt the butter in your wok. Cook the garlic and ginger until soft. Add the spices.

8: Finely slice the vegetables from group 2 and add them. Fry at a high heat for 10-15min, continually stirring.

9: Take the foods from group 3. Add them to the wok and continue to cook for 5min.

10: Serve.

fish2

fish3

Funny story: I made the assumption the bream were gutted. You know, seeing as the came ready-scaled and with the fins trimmed back and all. Somehow I missed the fact that they were not. We cleaned them out post-baking and managed to get most of the gut-taste out of the inner-rib meat. There was none in the backs or tails. So if you make this mistake with bream, they’re safe to eat (not so sure about chubb or other fish with poisonous livers, though!), but be sure to scrape them out well, to avoid a mouthful of bitter fish. Better yet, fillet them before serving and cut away from the ribs, so as to avoid any of the flavour reaching the plate.

Lesson learned.