WEBER SEASONING RECIPES

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EASY PORCHETTA | PORK RECIPES | WEBER BBQ



Easy Porchetta | Pork Recipes | Weber BBQ image

A delicious porchetta made simple with our Weber Greek seasoning for that moreish herb flavour infused throughout the meat. The secret to the crackling is starting with a good piece of pork and setting your barbecue up correctly to roast at high temperatures in order to crackle the skin.

Provided by Laura Romeo - Weber Grill Master

Categories     Pork

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 5

30 cm long pork loin with belly attached, skin on
6 teaspoons Weber Greek Seasoning
1 tablespoon extra-virgin olive oil
1 tablespoon sea salt (salt flakes are best)
Butcher’s twine

Steps:

  • Lay the pork out flat, flesh side up. Sprinkle Weber Greek Seasoning on the flesh side of the pork belly. To prepare the porchetta, view our grill skill on how to prepare, score and truss a porchetta.
  • Lightly coat the outside of the porchetta with olive oil and season all over the outside with sea salt.
  • Once the pork has cooked, leave to rest for 15 minutes before carving.

Nutrition Facts : Calories calories

HEALTHY POTATO GRATIN WITH HERBS RECIPE | MYRECIPES



Healthy Potato Gratin with Herbs Recipe | MyRecipes image

Inspired by a potato gratin at Restaurant Daniel in New York City, this creamy—but creamless—recipe gets great flavor from thyme and rosemary.

Provided by Garrett Weber-Gale

Total Time 2 hours 0 minutes

Yield 8

Number Of Ingredients 8

1?½ tablespoons extra-virgin olive oil, plus more for the cake pan
1 (large; about 1/3 cup) shallot, minced
1?½ teaspoons thyme, chopped
½ teaspoon chopped rosemary
2 cups low-sodium chicken broth
2 pounds (medium) red potatoes, very thinly sliced
Salt
Freshly ground pepper

Steps:

  • Preheat the oven to 400° and oil an 8-inch round cake pan, preferably of dark metal. Line the bottom of the pan with parchment paper and oil the paper.
  • In a medium saucepan, heat the 1 1/2 tablespoons of olive oil. Add the shallot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add the thyme and rosemary and cook for 1 minute. Add the chicken broth and bring to a boil. Cook over moderately high heat until reduced to 3/4 cup, about 10 minutes.
  • Arrange an overlapping layer of potato slices in the cake pan. Season lightly with salt and pepper and spoon a small amount of the reduced broth on top. Repeat the layering with the remaining potatoes and reduced broth, seasoning each layer lightly. Pour any remaining broth on top. Cover the pan with a sheet of oiled parchment paper and then a sheet of foil.
  • Bake the gratin in the center of the oven until the potatoes are very tender, about 1 hour. Remove the foil and paper and bake until the top is dry, about 10 minutes longer.
  • Turn the broiler on. Remove the gratin from the oven and let rest for 5 minutes. Invert the gratin onto a heatproof plate. Carefully remove the parchment round. Broil the gratin 6 inches from the heat until the surface is lightly browned, about 2 minutes. Cut into wedges and serve.

Nutrition Facts : Calories 109 calories, CarbohydrateContent 19 g, FatContent 2.8 g, FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 0.4 g

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