It looks Ireland is set to see some more stunning weather over the weekend, so why not make the most of it with these sizzling summer recipes.
- boneless shoulder of pork (about 2½ kg)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp pepper
- 2 tsp brown sugar
- 1 tsp salt
- 2 medium mugfuls of cider
- a mugful of a good smoky barbecue sauce
- soft white rolls
- Buy a large boneless shoulder of pork (2.5kg or so). Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the pork.
- Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider. Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another mugful of cider.
- Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole. Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
- Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping. Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
- Serve in soft white rolls with some coleslaw (see ‘Goes well with…’ below) and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.
- 6 sweet potatoes, washed and cut into wedges
- 3 tbsp vegetable oil
- 1 tsp toasted sesame oil
- 1 tbsp ginger, chopped
- 1 garlic clove, chopped
- 3 tbsp soy sauce
- 1 lime, juiced
- 1 tbsp sesame seeds (black if you have them)
- 50g plain peanuts, crushed
- 1 green chilli, sliced
- ½ bunch of spring onions, washed and chopped
- Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side or heat an oven to 180C/160C fan/gas 4. Arrange the sweet potatoes on a large tray and drizzle with 1 tbsp of the vegetable oil, season and toss. Cook on the barbecue or in the oven for 25 mins until charred and softened.
- Meanwhile, whisk the remaining oils, ginger, garlic, soy and lime juice. Baste the potatoes with some of the sauce and return to the barbecue for another 30-40 mins, basting as they cook. Once the potatoes are glazed and sticky, remove and sprinkle on the sesame seeds and peanuts, and leave to cool slightly. Remove the wedges from the tray and pop into a salad bowl. Sprinkle over the chilli and spring onions and serve.
- 1 red pepper, cut into quarters
- 2 tbsp olive oil
- 400g lean steak mince
- 1 medium egg
- 1 carrot, coarsely grated
- 50g stale breadcrumbs
- 40g cheddar, finely sliced
- 6 floury rolls, halved
- 3 tbsp mayonnaise
- ¼ cucumber, or 1-2 mini cucumbers, sliced
- Heat oven to 200C/180C fan/ gas 6. Put the pepper on a baking tray and rub with 1/2 tbsp oil. Roast in the oven for 25-30 mins, turning once halfway through. Remove and allow to cool slightly before finely chopping.
- Tip the mince, roasted pepper, egg, carrot and breadcrumbs into a large bowl and mix well. Using your hands, shape the mixture into six equal burgers.
- Heat the remaining oil in a large, heavy-based, non-stick frying pan over a medium heat. Fry the burgers for 5-6 mins each side until cooked through. Top with slices of cheddar. Spread the rolls with mayo, add the burgers and top with slices of cucumber.
The above recipes come courtesy of BBC Good Food.