RECIPES
Recipes
Our cooks....
MARCUS BAWDON RICKY DAVIES LEWIS GLANVILL BILL GARDNER
Marcus is one of the most
familiar and admired names
on the BBQ scene, with his
hugely popular
CountryWoodSmoke
business, providing recipes,
videos and inspiration on
cooking outdoors. He is also
the author of the best-selling
book Food and Fire. Ricky is director of Sub-Zero
& Wolf, a leading company
recognised around the world
for the quality of its cooking
and cooling appliances, with
its products endorsed by
leading chefs. Ricky is a
passionate advocate of
cooking and entertaining
outdoors. Lewis is head chef of The
Riverford Field Kitchen.
The kitchen is Riverford’s
organic farm restaurant,
serving seasonal menus,
featuring ingredients
grown in the kitchen garden
and the surrounding fields. (BBQ Bill)
Bill has been cooking
outdoors over charcoal and
wood fires for more than 20
years. BBQ Bill loves to share
his cooks and recipes,
powered by well-sourced
meat, seafood and
sustainable products.
Pork with Lemon, Honey and Thyme
by Marcus Bawdon
The flavors in this dish are more than
the sum of their parts when cooked
in the searing heat of a cast-iron
skillet or pan. The pork caramelizes
in the heat and is glazed with lemon
juice and sweet honey, while the
thyme adds just the right amount of
herby background to make the
whole dish sing.
RECOMMENDED HEAT
Set up a barbecue with a level bed of
medium-hot embers, or use a
wood-fired oven heated to a
temperature of 400°F (200°C).
SERVES 2
14-18oz (400-500g) pork tenderloin,
cut into 1.5inch (3cm) cubes
1 lemon, quartered
2 sprigs of fresh thyme
Pinch each of coarse sea salt
and ground black pepper
2 tsp runny honey
n Put a cast-iron skillet or pan in the
barbecue (either on the grill or on top
of the embers) or wood-fired oven to
warm up. Add the cubed pork, three of
the lemon quarters, and the thyme.
Season with the sea salt and black
pepper, then sear the outside of the
pork until it is nicely browned – this
should take about 4-5 minutes.
n Squeeze the fourth of the lemon
quarters over the pork and drizzle with
the honey.
n Cook the pork for a few more
minutes until the internal temperature
reaches 145°F (63°C). This ensures the
pork remains juicy and slightly pink,
and does not dry out.
BBQ | Spring 2020 | 23