Well, it’s finally happened – it’s summer time in England! It was actually HOT for a couple of weeks in July. Now the weather is back to usual – sunny one day and cloudy/rainy the next. (This post was written when it was really hot then I forgot to post it… )
We’ve brought out the BBQ tonight and grilled marinated pork steaks (well, I did, hubby doesn’t BBQ). I sliced them thinly then we ate them wrapped in lettuce leaves with thyme yogurt, coleslaw, & new potatoes from our allotment. Son ate only the meat; he thought it was beef, so I went along with it.
He was exhausted from a busy day out with Daddy – the tow bar bike is finally in use and he biked several miles behind his Dad today, then fell in a paddling pool in Cambridge and got soaked through, ran around lots and generally acted 4. 🙂 When he’s this tired I don’t insist he eats, he’s too tired and will make up for it tomorrow at breakfast.
I tend to avoid the sun – I burn and peel and never get brown, so there’s no point in trying. Hubby forgets to use sun cream on himself and so he burns but then he tans. At least he only tends to burn the back of his neck; he has a farmer’s tan…..
Here’s the recipe for the marinade – it would be good on chicken too.
2 lemons, juiced and zested
3 cloves garlic, sliced
3 tbsp water
1 tbsp oil
sprigs of thyme
salt & pepper to taste
Put your pork in a dish that doesnt’ leave lots of room, or in a plastic freezer bag, then mix the marinade together and pour over the meat. Let sit on the counter for 45 minutes or in the fridge for up to 6 hours. THe marinating time depends on how thick the meat is cut.
To Cook: Fire up your BBQ or grill and cook the meat til the juices don’t run pink. Thinly slice the pork steaks and serve with lettuce leaves, yogurt with lemon & thyme, cucumber & tomato and grated carrots.
And a few more butterfly photos….