Vickys Maple Glazed Pork/Chicken GF DF EF SF NF
Vickys Maple Glazed Pork/Chicken GF DF EF SF NF

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, vickys maple glazed pork/chicken gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Remove the pork or chicken discarding the marinade. By using our services, you agree to our. Baste with the tray juices before serving. Add cider, syrup and vinegar to the pan.

Vickys Maple Glazed Pork/Chicken GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Vickys Maple Glazed Pork/Chicken GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vickys maple glazed pork/chicken gf df ef sf nf using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Maple Glazed Pork/Chicken GF DF EF SF NF:
  1. Get 4 thin pork loin steaks or chicken breasts
  2. Make ready olive oil for griddle
  3. Prepare Maple Glaze & Marinade
  4. Take 5 tbsp vegetable oil
  5. Get 5 tbsp tomato ketchup (see my link below for tomato-free tomato
  6. Take 3 tsp paprika
  7. Take 4 tbsp maple syrup
  8. Make ready 2 tbsp Vickys Soy-Free Soy Sauce
  9. Make ready OR 1 tbsp water + 1 tbsp Worcestershire sauce
  10. Get 4 tsp lemon juice
  11. Get 2 clove garlic, minced
  12. Get 1 tsp freshly grated ginger

Place pork roast in a shallow roasting pan. Mix the dry ingredients together in a bowl. Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade.

Steps to make Vickys Maple Glazed Pork/Chicken GF DF EF SF NF:
  1. Whisk together the ingredients for the glaze, pour half of it over the pork and leave to marinate for at least an hour, best left for 2. Heat a griddle pan and brush with a little olive oil. Alternatively use the BBQ grill! - - https://cookpad.com/us/recipes/332955-vickys-tomato-free-tomato-pasta-sauce-ketchup-gf-df-ef-sf-nf
  2. You can also use chicken. Cover the chicken breast with cling film and use a heavy smooth-sided mallet to pound the chicken, working from the middle outward to a uniform thickness. Or cover with cling film then bash a few times with a mallet
  3. Remove the pork or chicken discarding the marinade. Put on the griddle and cook for about 4 minutes each side or until cooked through, basting with a little of the sauce
  4. If using the BBQ, preheat your grill to as hot a temperature as it will go. Place the pork on the grill and close the lid for 1 minute. Open the lid and rotate the pork 45 degrees without flipping. Close the lid for another minute. Now flip the pork over and close the lid again. After a minute rotate the pork 45 degrees and finish them off. With a hot, hot grill and thin pork steaks you should have them off the grill in 4 to 5 minutes
  5. Follow the same steps for BBQing the chicken but instead of rotating the chicken let it sit for 2 minutes each side with the lid down
  6. To make the sauce, put the remaining half of the glaze into a small saucepan, bring to the boil and then simmer for one minute, adding a little water if necessary
  7. Serve with griddled vegetables like courgettes, corn and sweet peppers or coleslaw, salad, mashed potato, mac & cheese or rice with the sauce drizzled over or on the side

Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch.

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