para 6 feveras
Eu tinha comprado uma churrasqueira de "bolso", ali no tesco, por meia de dúzia de trocos. Andava a tentar experimentá-la há já algum tempo, mas a falta de tempo e as condições meteorológicas nunca são as melhores. Mas hoje foi diferente. Todo o tempo do mundo, céu limpo e um calor bem bom!
O único problema foi por aquela coisa a funcionar direito. Gastei as acendalhas quase todas, mas não desisti. Persisti e dei o primeiro churrasco do ano. Tarde, mas melhor que nunca!
Inspirado nesta receita, de cozinhar a comida com especearias secas na brasa para que não fiquem secas e que guardem toda os sucos no interior, lá fui eu criar a minha versão! Podem também fazer esta versão no forno ou até em lume fraco no fogão.
6 bifes de porco
3 c. de sopa de azeite
3 c. de sopa de colorau (ou pimentão doce)
3 c. de sopa de alho em pó
2 c. de sopa de tominho seco
1 c. chá de pimenta acabada de moer
2 c. chá de sal marinho
1 c. café de piri-piri moido
Regar os bifes com o azeite e deixar envolver durante uma hora.
De seguida preparar a churrasqueira até que esteja em brasa e pronta para receber os bifes.
Enquanto isso, preparar a mistura de especearias numa taça, juntado-as todas.
Quando a brasa esteja pronta envolver muito bem os bifes com as especearias e levar à brasa por tempo suficiente até estarem bem cozinhados.
Este método permite manter os sucos da carne no seu interior não as deixando secar.
Servir com salada e sangria fresca!
barbecue: pork with herbs
for 6 loin steaks
I bought this bucket bbq at tesco for a really good price. I was trying to use it for a long time but the lack of time and the poor weather conditions didn't allow it. But today everything was different. All the time in the world, blue sky and a warm weather that I could never imagine.
The only problem was putting that thing to work properly. I wasted most of my lighting cubes but I didn't gave up. I tried and I ended up having the first bbq of the year. Late, I know but better then never.
Inspired in this recipe, where we should cook with dried herbs to keep all of the flavours inside the meat, I made my own version. You can also do this in the oven or even at low heat in the cooker.
for 6 loin steaks
I bought this bucket bbq at tesco for a really good price. I was trying to use it for a long time but the lack of time and the poor weather conditions didn't allow it. But today everything was different. All the time in the world, blue sky and a warm weather that I could never imagine.
The only problem was putting that thing to work properly. I wasted most of my lighting cubes but I didn't gave up. I tried and I ended up having the first bbq of the year. Late, I know but better then never.
Inspired in this recipe, where we should cook with dried herbs to keep all of the flavours inside the meat, I made my own version. You can also do this in the oven or even at low heat in the cooker.
ingredients:6 pork loin steaks
3 tbsp. olive oil
3 tbsp. paprika
3 tbsp. garlic granules
2 tbsp. dried thyme
1 tsp. freshly ground pepper
2 tsp. kosher salt
1/2 tsp. piri.piri
First rub the pork with the olive oil and let it marinate for 1 hour.
Then prepare the bbq until it is ready for the pork, it will take around 30 minutes.
In the meantime prepare the mix of spice in a bowl, mixing them.
When the bbq is ready, rub very well the pork with the mix of spices and let it cook in the bbq for enough time to cook it slowly.
This method, really allows the meat keep all of the flavours and the juice inside it.
Serve with some leaves and fresh sangria.
