Summer delight

On the Bar B Q Menu

Grilled Asparagus Salad

Grilled Chops

Grilled Halibut Steaks

or

Grilled Green beans

Grilled Potatoes

Fresh Watermelon

Asparagus, Feta and Couscous Salad

(Serves 4 as main coarse or 8 as a side compliment a meal )

Ingredient

690 g couscous
2 bunches fresh asparagus, trimmed
455 g grape tomatoes, halved
340 g feta cheese, crumbled

90 ml balsamic vinegar
60 ml extra-virgin olive oil
Black pepper, to taste

Method

1. Cook couscous according to package instructions. Put aside and allow to cool slightly.
2. Meanwhile, place asparagus on the grill Cook until tender but still firm, about 4 to 6 minutes. cool.
3. Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
   

Grilled Pork Chops with Fresh Nectarine Salsa

( serves 8 )
Ingredient
4 nectarines, pitted and diced

2 ripe tomato, seeded and diced
85 g diced onion
10 g chopped fresh cilantro
60 ml fresh lime juice
2 g crushed red pepper flakes, or to taste

salt to taste
4 g ground cumin
5 g chili powder
salt and ground black pepper to taste
60 ml olive oil
16 (125 gr) boneless pork loin chops

Method



Preheat an outdoor grill for medium-high heat. Lightly oil grate

1. To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
2. Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
3. Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.
   

Grilled Halibut Steaks ( serves 8)



Ingredient

4 cloves garlic, minced

360 ml olive oil

4 g dried basil
25 g salt

8 g ground black pepper
60 ml fresh lemon juice

15 g chopped fresh parsley

8 (175 gr ) fillets halibut

Method

1. In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
   
2. Place the halibut fillets ( steaks) in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
   
3. Preheat an outdoor grill for high heat and lightly oil grate.
   
4. Remove halibut fillets from marinade and drain off the excess.
   
5. Grill fish 5 minutes per side or until fish is done when easily flaked with a fork.
   Serve with Grilled asparagus and grilled potatoes recipe to follow
   

Grilled Asparagus (serves 8)

Ingredient

600 gr fresh green beans trimmed (note Pre boil the green bean for about 5 minutes )

90 ml olive oil
15 g grated Parmesan cheese
2 cloves garlic, minced

10 g sea salt
2 g ground black pepper
30 ml lemon juice

Preheat out door Grill (serve 8 )



Method

1. Place the cooked green beans into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the beans onto a grill
2. 2.Grill just tender, 6 to 8 minutes depending on thickness. Sprinkle with lemon juice just before serving.
   
   

Grilled Potatoes ( serves 8)

Ingredient

4 large russet potatoes, scrubbed

60 ml olive oil

salt and ground black pepper to taste

Method

1. Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, 5 minutes or ( Boil for 10 minutes ) . Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power.
2. Preheat a grill for medium heat.
3. Brush the potato tops with olive oil, and season with salt and pepper to taste.
4. Cook on prepared grill for 15 to 18 minutes, turning once.
   

Top the above menu with FRESH WATERMELON