Julie’s BACKYARD BARBIE

The weather is warm, spring produce is in abundance and it’s time to take the cooking outdoors! Barbecuing doesn’t have to just mean snags – here are a few of Julie Goodwin’s choices.

PHOTOGRAPHY BY JOHN PAUL URIZAR STYLING BY MICHAELA LE COMPTE

Honey mustard glazed pork chops SERVES 4 PREP AND COOK TIME 1 HOUR 15 MINUTES 800g baby potatoes 2 tablespoons extra virgin olive oil 1/3 cup (120g) honey 1/3 cup (85g) wholegrain mustard 1/3 cup (80ml) white wine 2 cloves garlic, crushed 4 (1kg) pork loin chops 1/3 cup (80ml) cream broccolini and cherry truss tomatoes, to serve 1 Preheat a covered barbecue or oven to 200°C. 2 Place each of the potatoes on its own piece of foil, drizzle with half the oil and season with sea salt flakes and freshly ground black pepper. Wrap to enclose each, then place in preheated covered barbecue or in an oven. Roast for 1 hour, or until caramelised on the bases and cooked through. 3 Meanwhile combine the honey, mustard, wine and…

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The Australian Women's Weekly (Digital) - 1 Issue, October 2015

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