Mark's main dishes were brined pork chops with roasted red pepper romesco sauce & rotisserie pincanha with chimichurri Board Sauce. Forget your burgers & sausages, these main BBQ meaty dishes are absolute show-stoppers & sure to impress any guest. Mark finished up the BBQ class with a zesty summer fruit crostata, which believe it or not was also cooked on the BBQ
Brined Pork Chops with romesco sauce
Pork chops are not as fatty as they were in the past, so brining today’s leaner chops and then grilling them fast over medium heat helps maximise their flavour and moisture. This heady sauce of roasted peppers creamy almonds and garlic take these chops to a whole new level..
Rotisserie pincanha with chimichurri board sauce
Picanha is a prized cut of beef in Brazil, but is relatively unknown here in Ireland. Picanha translates to rump cap, or top sirloin cap. Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian and Uruguayan cuisines, the sauce comes in a green and red version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar or lemon juice.
Zesty Summer Fruit Crostata
Grilled asparagus makes a terrific foundation for all kinds of sauces and toppings, like this bright, lemony version with seeds. The thick spears taste best when their texture is somewhere between crisp and tender, so get them off the barbecue before they turn limp.