SKINNY DIPPING

EASY HUMMUS WITH OLIVE TAPENADE

Ingredients:
1 can of chickpeas
1 small tub or jar of pitted kalamatta olives
1-2 cloves of garlic
Sea salt
Extra virgin olive oil
Parsley or mint  to garnish

Step 1. In a mini blender add chickpeas and little juice from can, garlic, sea salt and dash of extra virgin olive oil and blitz until smoothe
Step 2. In a mini belender add kalamatta olives & little juice and dash of extra virgin olive oil & blitz
Step 3. Arrange on plate and garnish with a sprig of mint and serve with fresh crisp bread.

Hint# this is a lovely acompliment to a lamb dish.

"A MEDITERRANEAN CITY IS REALLY MY CULTURE"  Zinedine

LOVE A GOOD RUB

QUINCE & MINT RUB

STEP 1. In a mini blender blitz 1tbsp of quince paste, good pinch of fresh mint, sprig of rosemary, 2 garlic cloves, little oil & salt

STEP 2. Rub marinade over lamb shoulder or any lamb cut and bbq.


"It's not the barbecues in my life that count, it's the life in my barbecues". - Mae West

KING OF THE GRILL

JIMMY'S ROAST PORK WITH CRACKLING & HOME MADE APPLE SAUCE

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Step 1. Bring Pork to room temp, pat dry using paper towel and score rind with Stanley knife.

Step 2. Place pork rind up in tray on trivett and rub oil & salt flakes into skin

Step 3. Bbq on high for first 20-30 mins to get crackling going then reduce temp to 150c, place a couple of apples in tray and cook until meat is at 63-65c (use thermometer). Rest pork

Step 4. Scoop soft sweet apple out into a bowl with or without skin and add a tbsp of juice from tray and stir.  Season with salt and pepper and you have a delicious apple sauce

Tip# Turn pork over with crackling direct on grill for last few minutes if it needs to crisp up.

"You don't need a silver fork to eat good food." -Paul Prudhomme