Succulent pork smothered with natural honey and whole grain mustard, earthy lentils with sweet apple, crunchy carrots, celery and Sage.
This was a lovely meal, it was never going to win any awards or be on the cover of good food . But, what this was, was a homely, hearty midweek dinner that left you feeling satisfied. It is a meal that doesn’t feel like you are being good and getting 2 of you 5 a day.
I have mentioned before my growing love for lentils and this just cemented that for me. Not only are they tasty but they are a good source of carbs and fibre. I used to be a meat, potato and veg man. I think I am now a meat and pulse or cereal man.
This recipe is from our hello fresh box www.hellofresh.co.uk
This is not my recipe. This recipe came with our Hello Fresh box. www.hellofresh.com
I had high hopes for this meal, I love burgers and I love the combination of pork and apple. Unfortunately there were a few issues. One which was my fault was that I put too much Rosemary into the burger so it kind of overpowered the other flavours. Luckily wE like Rosemary. The other issue which we have come across before was the cooking of the burger. You are meant to cook it for 4-5 minutes each side in a pan on medium to high heat. I had to put them in the oven as before these times were up the burgers were getting seriously black. I cannot blame the recipe maybe I don’t know my cooker as well as I thought. Anyway that and there is no sauce in the bun gave us a slightly dry burger.
The chips were great, crispy, salty and the scattering of some of the Rosemary gave them a lovely flavour. I always prefer home made chips to their store bought counterparts. For starters as with this recipe I leave the skin on which always adds a little flavour and if cooked right goes nice and crispy. Also I find some of the store bought chips are a bit floury in taste and consistency.
The salad helped bring the dish together. It added some well needed moisture to the burger and the flavour was great. The dressing was an orange and herb mixture which really gave the whole meal a twist.
Here is my BBQ rub that I used on my Birthday BBQ Chicken and Ribs. It’s a great sweet rub that forms a crust on the meat as it caramelises. It has a real depth of flavour that doesn’t overpower the meat. There is nothing like a good rub on your meat to take it to the next level. This rub goes with nearly anything but for me the King of the backyard BBQ meat is pork ribs. If you have a good butcher always use them. I have tried ribs from the supermarket and they are not the same.
Next up I want to try beef ribs and if I can find it an American style Briskett. I’ll post more about that later. Here is the recipe for the rub.
150g firmly packed dark brown sugar
150g white sugar
85g smoked paprika
3 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons onion powder
2 teaspoons rosemary powder
I add salt the night before to give it a chance to dissolve into the meat then the day of the BBQ I add the rub a few hours before. During the cook I wil spray the ribs with apple juice every hour or so. About 20-30 minutes from the end I will spread some BBQ sauce over the meat. This time I just used HP honey and BBQ sauce as its all I had and actually it worked really well.
These measurements and timing should be followed very loosely as all meat and tastes are different.