Cola Braised and BBQ Glazed Ribs

Cola Braised and BBQ Glazed Ribs

Super tender and sticky sweet ribs – perfect for summer grilling.

Pork belly ribs are slow braised in cola before being basted with homemade BBQ sauce and grilled over a high heat.

Cola Braised and BBQ Glazed Ribs
Serves 4

Ingredients:
1 Rack of Pork Belly Ribs, 2 Cans of Cola, 8tbsp Tomato Ketchup, 8tbsp Soft Brown Sugar, 2tbsp Worcestershire Sauce, 2tbsp Sweet Chilli Sauce, 1tsp Paprika, 2tbsp Sesame Seeds (Toasted)

Method:

1) Preheat your oven to 160c. Place the ribs in a roasting tray and cover with the cola. Cover the roasting tin tightly with kitchen foil and braise for around 2-3 hours or until the ribs are tender.

2) Once braised, transfer the ribs to a clean container to marinade and discard the cooking liquor. Make the marinade by combining the tomato ketchup, soft brown sugar, Worcestershire sauce, sweet chilli sauce and paprika in a bowl and mix well. Cover the ribs with the marinade and transfer to the fridge for at least 2 hours or preferably overnight.

3) Before serving, preheat your oven to 220c. Cook the ribs in a shallow baking tray for 30 minutes until golden. Alternatively, grill the ribs on a hot bbq. Sprinkle with sesame seeds before serving.

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Spiced Spring Lamb, Citrus Lamb Rice

Spiced Lamb, Citrus Lamb Rice

A deliciously light and simple dish which is perfect for summer. Marinated spring lamb is served with citrus lamb rice.

Boneless lamb leg steaks or lamb loin are best for this dish and can be pan fried or cooked on the BBQ.

Spiced Spring Lamb, Citrus Lamb Rice
Serves 4

Ingredients:

For the Lamb: 4 Lamb Leg Steaks or 4 Lamb Cannons (Single Loin, Cut into Portions), 4tbsp Natural Yogurt, 2tsp Smoked Paprika, 2 Garlic Cloves (Crushed), 1tsp Ground Cumin, 1tsp Ground Coriander, 1/2tsp Cayenne Pepper, 1/2tsp Turmeric, Sea Salt, Black Pepper

For the Rice: 200g Basmati Rice, 25g Unsalted Butter, 360ml Water, 100g Minced Lamb, 2 Cinnamon Sticks, Peel of 1 Lemon & 1 Orange, 50g Dried Cranberries, 50g Sultanas, Small Handful Chopped Mint and Coriander, Sea Salt, Cracked White Pepper

Method:

1) To marinade the lamb, place all of the ingredients in a large bowl and combine well to ensure the lamb is fully covered by the marinade. Leave to marinade in the fridge for at least 2 hours.

2) Fry the minced lamb in a small pan over a high heat until crispy. To cook the rice, melt the butter in a medium saucepan over a low heat. Add the rice and season with a little sea salt and cracked white pepper. Stir to ensure the rice is well coated with the butter. Add the cinnamon, fruit peel, dried cranberries and sultanas. Add the water to the pan and bring to a simmer. Reduce the heat to low and cover. Cook the rice for around 12 minutes until the water is fully absorbed. Remove from the heat, cover the pan with a thin tea towel and replace the lid. Leave to rest for 10 minutes. Before serving, stir through the fresh herbs and fluff the rice with a fork.

3) Meanwhile, cook the lamb steaks either over a BBQ or in a large non-stick pan over a high heat for around 3 minutes each side (for medium) or until cooked to your liking. Allow the lamb 10 minutes to rest before serving.

4) Spoon the rice onto plates or a serving dish and top with the crisp minced lamb. Serve with the lamb. You can also top the lamb with some toasted pine nuts.

Enjoy!

Chipotle Pork Burgers

Chipotle Pork Burgers

A very simple combination of chipotle and ginger makes for a delicious burger packed with flavour!

Great served with a simple salsa and melted smoked cheese.

Chipotle Pork Burger
Serves 4

Ingredients:

For the Burgers: 800g Minced Pork (80% Lean), 2-3″ Fresh Ginger (Grated), 1tsp Chipotle Powder, 1tsp Sea Salt, Zest 3 Limes, 75g Fresh Breadcrumbs, 8 Slices Smoked Cheese (Trimmed to Burger Size)

For the Salsa: 4″ Cucumber (Seeded and Finely Diced), 1 Red Chilli (Finely Chopped), 1/2 Red Pepper (Finely Diced), Juice 1 Lime, Sea Salt

Method:

1) Prepare the burgers by combining all of the burger ingredients (excluding the cheese) in a large bowl. Mix well with your hands until fully combined. Shape the meat into 8 equal patties – thin and wide. Store in the fridge until ready to cook.

2) For the salsa, combine all of the ingredients in a small bowl and mix to fully combine. Season to taste with sea salt and set aside.

3) Place a griddle pan over a high heat and add a little oil. Sear the burgers for around 5 minutes each side or until fully cooked. Place a slice of smoked cheese on top of each burger and cover the griddle pan. Steam for 1-2 minutes until the cheese has melted.

4) Serve the burgers on fresh buns with the salsa.

Enjoy!

Pulled Pork, Chipotle Slaw

Pulled Pork, Chipotle Slaw

Melt in the mouth, six-hour pulled pork and chipotle slaw is a marriage made in heaven!

Providing you have time to play with, pulled pork is one of the easiest and most satisfying dishes you can cook. Whilst some swear by using a bone in joint of pork shoulder, a boneless shoulder of pork works just as well and is much easier to cook and get ahold of –  a piece from towards the neck gives the best results.

Time and temperature is the key to great pulled pork, get that right and this makes a superb change from the traditional sunday roast!

Pulled Pork, Chipotle Slaw
Serves 4 (With Leftovers)

Ingredients:

For the Pork: 1.25kg Boneless Pork Shoulder, 2tsp Sea Salt, 2tsp Cracked Black Pepper, 2tsp Smoked Paprika, 1tsp Oregano, 8 Garlic Cloves (Bashed)

For the Chipotle Slaw: 1/3 Head White Cabbage (Finely Sliced), 2 Carrots (Peeled and Grated), 2 Apples (Cored and Julienned), 2tbsp Sultanas, 3tbsp Crème Fraîche, 1tbsp Mayo, 1/2tsp Sea Salt, 3tsp Chipotle Powder (Or To Taste)

Method:

1) Pre-heat the oven to 220c. Rub the pork with the salt, pepper, paprika and oregano – massaging into the meat. Place the garlic cloves on a roasting tray and place the shoulder on top. Place in the oven and roast at 220c for 20 minutes.

2) Turn the oven down to 150c and roast for 3 hours. Turn the oven down to 130c and roast for a further 2 hours. Turn the oven down to 110c and roast for a final 1 hour.

3) Meanwhile, make the slaw by combining all of the ingredients in a large bowl and mixing with a fork until fully combined. Cover and store in the fridge until ready to serve.

4) Remove the pork from the oven and pull gently with two forks – continue until you have pulled the entire shoulder. Serve with the chipotle slaw in bread rolls.

Enjoy!

Thai Pork Skewers

Thai Pork Skewers

These kebabs/skewers are packed full of rich umami flavour without the usual whack of chilli often found in Thai Cooking. Easy to prepare and cook, they would be a fantastic addition to a BBQ or can be grilled and served with noodles for an easy supper.

Served here with some diced chilli, tomato and lime, the skewers pair perfectly with a good squirt of Sriracha sauce!

Thai Pork Skewers
Serves 4

Ingredients:
400g Pork Loin Steaks (Thinly Sliced then Sliced into Broad Strips)
3tbsp Fresh Coriander Stems & Leaves
2 Garlic Cloves
3/4tsp Cracked White Pepper
2tbsp Palm Sugar
2tsp Fish Sauce
3tbsp Vegetable Oil
1 1/2tbsp Soy Sauce (Gluten Free if Required)

Method:

1) Place all of the ingredients (excluding the pork loin) into a spice blender or food processor and blend to a smooth paste.

2) Combine the pork with the marinade, cover and store in the fridge for at least 5 hours – preferably overnight.

3) Skewer the pork loin onto bamboo skewers (which have been soaked in water) or metal skewers.

4) Place the skewers under a very hot grill (ensuring the meat is close to the heat source) and grill for around 4 minutes each side or until cooked through. Alternatively cook on the BBQ.

Enjoy!

Cambodian Beef with Yellow Rice

Cambodian Beef with Yellow Rice

A superb summer supper – sirloin steak is marinated in super spicy blend of chilli, lime and soy sauce and accompanied by turmeric rice infused with lemongrass.

This would be great cooked on the bbq but works equally as well in a super hot wok.

Cambodian Beef with Yellow Rice
Serves 4

Ingredients:

For the Beef: 4 Sirloin Steaks (Trimmed and Cut into Strips), 1 Birds Eye Chilli, 2 Garlic Cloves, 1″ Fresh Ginger (Peeled), Juice and Zest 1 Lime, 1tsp Palm Sugar, 1tbsp Light Soy Sauce, 1tbsp Dark Soy Sauce, 1tbsp Tomato Ketchup, 2tsp Ground Black Pepper

For the Rice: 350g Long Grain Rice, 1 Tin Light Coconut Milk, 275ml Water, 1tsp Turmeric Powder, 4 Lemongrass Stalks (Bruised), 1″ Ginger (Peeled and Finely Sliced), 1tsp Salt

Method:

1) Combine all of the ingredients for the beef (excluding the steak) in a spice blender and process until smooth. Combine the marinade with the sliced beef and allow to marinade in the fridge for at least 2 hours.

2) Make the rice by placing the rice in a medium saucepan with the coconut milk, water, turmeric, lemongrass, ginger and salt. Bring to the boil and stir. Cover and cook over a low heat for 12 minutes. Remove from the heat, place a thin tea-towel over the pan and cover with the lid and allow to sit for 10 minutes.

3) Meanwhile cook the steak in a little vegetable oil in a large wok over a high heat for around 2 minutes each side or until cooked to your liking. Allow to rest for at least 10 minutes.

4) Remove the lid and towel from the rice and fluff well with a fork. Serve with the beef and a little extra lime zest.

Enjoy!

Scallops with Rosemary and Lemon Salsa

Scallops with Rosemary and Lemon Salsa

I am having another scallop binge at the moment! This light and refreshing recipe works brilliantly on the BBQ – preparing everything in advance leaves you to get on with the grilling!

King scallops are wrapped in thin pancetta and threaded on rosemary skewers before being grilled over a high heat and served with a fresh and zingy lemon and cucumber salsa.

A fantastic starter which can easily be scaled up.

Scallops with Rosemary and Lemon Salsa
Serves 4

Ingredients:

For the Scallops: 12 King Scallops (Roe and Skirt Removed), 4 Large Rosemary Stalks, 6 Slices Thin Pancetta (Halved), Cracked White Pepper, Sea Salt, Olive Oil

For the Salsa: Juice and Segments of 2 Large Lemons, 1/4 Cucumber (Seeded and Finely Chopped), 3 Spring Onions (Finely Sliced), 1 Red Chilli (Seeds Removed and Diced), 2tsp Caster Sugar, 1tbsp Olive Oil, Sea Salt

Method:

1) Prepare the scallops by wrapping each in a half slice of pancetta. Skewer 3 scallops onto each rosemary stalk. Season each skewer with a little white pepper and sea salt and drizzle with olive oil. Cover and store in the fridge until ready to grill.

2) Prepare the salsa by combining all of the ingredients in a bowl – folding to combine. Season to taste with sea salt and a little extra lemon juice if required. Cover and store in the fridge until ready to serve.

3) Grill the scallops over a high heat for around 1-2 minutes each side – aim to achieve a slight char without overcooking the scallops.

4) Remove the scallops from the rosemary stalks and serve with the lemon salsa and a few rosemary leaves.

Enjoy!

Spiced Chicken Kebab, Rhubarb Salsa

Spiced Chicken Kebab, Rhubarb Salsa

With BBQ season in full swing here in Scotland (long may it continue) this recipe is perfect for hot summer nights beside the grill.

Chicken breasts are marinated in a scotch bonnet, spring onion and soy mixture and served grilled with a refreshingly sweet rhubarb and cucumber salsa – Caribbean and British flavours combined!

Spiced Chicken Kebab, Rhubarb Salsa
Serves 2

Ingredients:

For the Kebabs: 2 Chicken Breasts (Stripped), 1 Scotch Bonnet Chilli (Seeds Removed), 3 Spring Onions (Trimmed), 1 Garlic Clove, 2tbsp Soy Sauce, 50ml Olive Oil, Juice 1 Lime

For the Salsa: 4 Stems Rhubarb (Finely Diced), 1/4 Cucumber (Finely Diced), 2tsp Honey, Juice and Zest 1 Lime, 1tbsp Olive Oil, Small Handful Coriander (Chopped)

Method:

1) Make the marinade by combining the chilli, spring onions, garlic, soy sauce, olive oil and lime juice in a spice blender and blitzing to a purée. Coat the chicken pieces in the mixture and allow to marinade in the fridge for at least 2 hours.

2) Meanwhile make the salsa by placing all of the ingredients in a bowl and folding until well combined.

3) Place the chicken pieces on skewers and grill over a high heat for around 8 minutes each side or until fully cooked. Serve with the salsa.

Enjoy!

Chargrilled Lamb Koftas

Chargrilled Lamb Koftas

Another great BBQ dish (I’m making the most of the good weather!) – heavily spiced, cigar shaped lamb patties deliver a great whack of flavour which stands up against the strong char from hickory wood chips.

Served with lightly charred tortillas or tacos, onion salad and yogurt dressing, these koftas are great at any time of the year.

Lamb Koftas
Serves 6

Ingredients:

800g Minced Lamb Shoulder
1 Onion (Finely Diced)
Large Handful Parsley (Chopped)
2 tsp Ground Cinnamon
1 tsp Paprika
1/2 tsp Hot Chilli Powder
2 or 3 Red Chillies (Chopped)
Small Handful Pine nuts (Chopped)
1 Large Garlic Clove (Crushed)
1 tsp Ground Allspice
1/2 Nutmeg (Finely Grated)
1 1/2 tsp Sea Salt
1 tsp Cracked Black Pepper

Method:

1) Place all of the ingredients in a large bowl and mix well with your hand (folding the mixture back on itself) until fully combined. Shape into equal sized cigar shapes and store in the fridge until ready to cook.

2) Cook the koftas on a chargrill over hot charcoal which has been sprinkled with soaked hickory wood chips. Drizzle with a little olive oil halfway through cooking.

Serve with toasted tortillas, yogurt dressing and red onion salad. Enjoy!

Chargrilled Pork Loin with Summer Salsa

Chargrilled Pork Loin with Summer Salsa

A great dish for BBQ weather – marinaded pork loin chops are cooked on the chargrill over cherry wood chips and served with a zingy and aromatic tomato salsa.

The deep flavour imparted by the cherry smoke makes for tremendous tasting pork whilst the acidity of the salsa cuts through the charred fat.

Chargrilled Pork Loin

Chargrilled Pork Chops with Summer Salsa
Serves 4

Ingredients:

For the Chops: 4 Thick-Cut Pork Loin Chops, Reserved Juice from Salsa (See Below), Sea Salt, Black Pepper, Olive Oil

For the Salsa: 20 Cherry Tomatoes (Quartered), 1/2 Red Onion (Chopped), 1 Garlic Clove (Crushed), 2tbsp Chopped Basil, 1 1/2 tsp Dried Oregano, 4 tbsp Red Wine Vinegar, 4 tbsp Olive Oil, Sea Salt, Black Pepper

Method:

1) Combine all of the salsa ingredients in a bowl. Allow to sit for 30 minutes then drain most of the liquid from the salsa.

2) Marinade the pork chops in the liquid from the salsa for 30 minutes.

3) Season the chops with salt and black pepper and cook on a chargrill over hot charcoal which has been sprinkled with soaked cherry wood chips. Baste with a little olive oil halfway through cooking.

4) When cooked, stack the pork on a colder part of the grill to rest for 5 minutes. Serve with the salsa.

Enjoy!