It was Saturday and our Vegetarian week was finally over. Saturdays are always my grocery shopping day (and Wednesdays, too). On the way to the supermarket, I told Alvin and Albert that our lunch would be BBQ Pork and Chicken and as expected, they got so excited about it. Looked like they couldn’t wait for our lunch to be served… We first dropped Albert at the community pool for his morning swimming laps before heading to the Countdown.

To finish our shopping quickly, Alvin and I usually split. Alvin handles the dry items, egg and breads while I shop for the vegetables, meat/fish and chilled items. After our shopping, we fetched Albert at the pool and went home. At home, Albert handles the unpacking, sorting and storage of the dry ingredients in the pantry shelves – not that organised but at least he helps. I can sort them when I’m free anyway.

After putting all the chiller items, vegetable and meat in the fridge, I started marinating the pork and chicken using my trusted marination recipe (I excluded the dried herbs for this post). Lots of ingredients but this one never fails me – I love it!

Roasted Vegetable with Quinoa Salad

Serves : 5-6

Ingredients:
1/2 cup quinoa
1 red bell pepper, cut into quarter and seeds removed
1 green bell pepper, cut into quarter and seeds removed
1 yellow bell pepper, cut into quarter and seeds removed
1 broccoli, cut lengthwise
1 corn
110g goat cheese
150g baby spinach, chopped
3 tablespoon Olive oil
2 tablespoon Balsamic
1 1/2 teaspoon honey
salt and pepper

Instructions:
1. Season all bell peppers, broccoli and corn with olive oil, salt and pepper.
2. Preheat grill in medium heat.
3. Place the vegetables on a grill and grill for 10-15 minutes.
4. In a bowl, mix vinegar, extra virgin olive oil, honey, salt and pepper.
5. Chop all the grilled vegetables.
6. Toss and combine

BBQ Pork and Chicken

Serves : 5-6

Ingredients:
3 pork belly
3 chicken legs
1/3 cup ketchup (I use Heinz)
1 tablespoon water
1 tablespoon olive oil
1/2 tablespoon cider vinegar
1/2 tablespoon brown sugar
1/2 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon sriracha
Salt and pepper

Instructions:
1. Mix and stir all the ingredients.
2. Dip pork into the marinate mixture and place them in a bowl. Cover with cling wrap and place in your fridge.
3. Dip chicken into the marinate mixture and place them in a bowl. Cover with cling wrap and place in your fridge.
4. Marinate for 1-2 hours or overnight is the best!
5. In a pre-heated grill, place the pork over medium-high grill for 5 minutes per side. Brush again with sauce. Continue to flip about every 3-5 minutes.
6. As for the chicken, adjust the heat to medium heat and sear chicken on hot side of grill for 5-10 minutes each side. Move the chicken to the cooler side of the grill not directly over the flame. Adjust the temperature to low-medium heat 135C/275F. Cover the grill and cook for 25 minutes (undistured!). Turn over and baste with sauce. Cover again for 25 minutes.

Happy Cooking!

Costing:

Roasted Vegetable with Quinoa Salad

Serves : 5-6

BBQ Pork and Chicken

Serves : 5-6