BBQ and Roasted Zucchini Salad

It’s not really BBQ weather but this recipe sounded delicious. The marinade with cola and ketchup reminded me of the BBQs in the States back in the 80’s.
The BBQ sauce recipe from those days is really simple – coke, ketchup, oil and a bit of salt. This marinade is more sophisticated and versatile in taste, and one I found in the most recent issue of Viinilehti ie the Finnish wine magazine.
You can prepare this meal even without a grill – just as we did. It was delicious and the marinade and the roasted surface gives it a defi tie BBQ taste.

This is what you need for two:
200 -400 g pork chops or shoulder cut into two steaks
1 dl oil, 1/2 dl ketchup, 1 tbsp maple syrup, 1 dl coke, 1 dl grated ginger, salt, fresh thyme and mint, black pepper

Mix all the ingredients into a smooth mixture. You do not need an appliances, just a bowl and a spoon.
Pour the marinade into a plastic bag and put the meat in it. Refrigerate for two hours and turn the package every now and then. Take the package out and let the meat warm to room temperature an hour before grilling.

Grill the meat for a couple of minutes per side or fry it in a frying pan. You can fry the meat in a bit of butter. Add the chopped herbs.

Zucchini Salad
1 zucchini, some olive oil, 1 tsp balsamic vinegar, salt, 1/2 package of ricotta cheese, 1 dl roasted pistachios, fresh thyme and mint

Wash the zucchini and cut it into thin slices (oblong). Put the zucchini on a baking sheet and sprinkle with oil and salt. Roast in 200C or grill until lightly roasted. Place the zucchini on a plate and add the ricotta. Sprinkle with herbs and roasted pistachios. Add some strawberries if you like.

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