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
Time to cook: Marinating time 2 hours + 16 minutes
Lean thick pork chops
Baby veg for dipping
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.
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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