Last Sunday was FoodFamily time again. In the literal sense!
My mother came over for lunch and this time, she was our guest. (Of course she still helped me in the kitchen), but most of the preparations were done before she arrived. You know by now, that cooking together is our all time favorite. I decided to prepare a filet of pork. Usually I prefer to make it with the low temperature cooking method, simply because the result will always be a juicy and not at all dry meat. This Sunday there was not enough time though, so I headed for an alternative and grilled the filet on our BBQ. Better to say, Hubert grilled it and it was equally tasty, juicy with a nice, brown crust from the outside. It was the first time I tried the pepper rouille and I can ABSOLUTELY recommend it! (Just had the leftover spread on my bread for tonight’s dinner, yummy). I I found the recipe in our BBQ bible (Weber’s Grillbibel) and I will definitely cook it again. It really goes well with all kind of BBQ meat.
Beside the very successful main dish, I also wanted to serve a Tarte Tatin for dessert with home-made ginger ice cream. Unfortunately it was a complete failure and I will spare you the pics. The other day I also prepared an Apricot Tarte Tatin, which at least tasted very good but not appealing enough to show for the blog…Maybe we will soon launch “failure section”, you only learn from mistakes, right?
- 2 big red peppers
- 3 garlic cloves
- ½ tsp of sea salt
- ¾ tsp of smoked paprika spice
- 50g of breadcrumbs
- 3 Tbsp of lemon juice
- 190 ml of olive oil
- 1 filet of pork
- olive oil
- pepper, salt
- 500g baby potatoes
- 10-15 cherry tomatoes
- sea salt
- dried or fresh rosemary
- Take the meat out of the fridge at least 30 minutes before grilling so that it can slowly warm up to room temperature
- Wash the peppers and put them on the BBQ at direct heat for about 15 minutes. Turn them every 3-4 minutes. They are suppose to become almost black from the outside
- Take them off the grill and let them cool down for about 15 minutes, covered with wrapping film
- Clean the meat. Take the thinner part of the filet and fold it up, so the filet is equally thick at both ends. Fix it with a cooking thread
- Rub it with some olive oil and salt and pepper
- Brush the baby potatoes and cut them in equally sized halves. Pre-cook them in salted, boiling water.
- Remove the skin of the grilled peppers
- Blend them with, 3 peeled garlic cloves, the lemon juice, breadcrumbs, salt and paprika spice Slowly add the olive oil while blending until it becomes a creamy, homegenous mass. Put the Rouille aside
- Put the potatoes in a hot pan with some oil, roast at medium to high temperature
- Make a little crossed cut in the cherry tomatoes and put them on the grill for about 20 minutes
- Put the filet of pork on the grill for about 15 minutes. Turn it regularly until it has a nice, brown crust from the outside. The core temperature is suppose to be at 65°C. When done take off the BBQ and let rest for 3-5 minutes
- Cut the meat in thin slices and serve with the potatoes, tomatoes and Pepper Rouille