Recipes
BARBECUE RIBS
You can't go wrong with this pork ribs recipe from Jamie Oliver. We sometimes cheat and just do the last bit under the oven grill rather than using the barbecue.
Ingredients (serves 4-6)
- olive oil
- 2 racks of higher-welfare pork loin back ribs (about 1.6kg)
- MARINADE
- 1 fresh red chilli
- 1 thumb-sized piece of ginger
- 2 cloves of garlic
- 150 ml unsweetened apple juice
- 100 ml white wine vinegar
- 2 heaped tablespoons tomato sauce
- 1 tablespoon Dijon mustard
- 100 ml low-salt soy sauce
- 100 g soft brown sugar
Method
- Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
- Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
- Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
- Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
- Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
- Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
- Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
- Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.
HAWAIIAN SAUSAGE STEW
What can be better in the middle of winter that a sausage stew? What about a sausage stew with a hint of tropical fruit.
Ingredients (Serves 4)
- 4 Woody's sausages (any flavour or a mix more than one)
- 3 canned pineapple rings (cut into pieces)
- 1 large carrot
- 1 stick of celery
- 1 large capsicum
- 1 red onion
- 1 can chopped tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon of chilli flakes (or use Baxter's chilli and lime sauce)
- Splash of Worcestershire sauce
- Olive oil, salt and pepper
Method
- Gently fry the sausages in a frying pan with the lid on until they are browned.
- Meanwhile in a casserole dish put a generous dash of olive oil and on a medium heat add the chopped onion, carrot and celery, cook till softened.
- Remove sausages from frying pan and cut into bite size pieces, add to the vegetables along with the pineapple and pineapple juice from the can
- Add the can of chopped tomatoes, tomato paste, chilli flakes and a splash of Worcestershire sauce.
- Turn down the heat and slowly simmer the stew for 30 mins. Season well with salt and freshly ground pepper.
- Serve with some rice or pasta of your choice.
HOW TO COOK PORK BELLY
I often hear people say that they just don't know how to cook pork belly and how to get the crackling. So, here are five easy steps to perfect belly.
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Take a 400-500g piece of belly, remove the wrapping, score it with a sharp knife. Dry with kitchen paper and apply sea salt to the skin. Place in the fridge for at least an hour.
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Remove from the fridge and pat dry. Season with salt, pepper and a herb mix, we used 1 tsp fennel seeds and 1.5 tsp coriander seeds (lightly smashed).
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Place on a tray and put in the top of the oven at 220C. After for 30 mins turn the heat down to 180C and cook for a further 90 mins (until the juices are clear).
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You now have perfect belly and crunchy crackling, but, if the crackling needs a bit more snap then simply turn the oven back up to 220C and cook for a few more minutes until you are happy.
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Rest the meat for 20 mins (have a glass of wine) and then enjoy
GINGER & HONEY GAMMON STEAKS
I believe that Gammon steaks are our tastiest cuts of meat. Cut from the leg they are very lean, lightly smoked and brined, all you need to do is gently fry or grill them till slightly browned. However, if you are feeling more adventurous, why not try this recipe.
Ingredients
Serves 2
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2 Gammon steaks
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1 tbsp honey
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2 tbsp soy sauce
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20g fresh ginger
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50g green beans (trim ends and cut in half)
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1 tsp sesame oil
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¼ cabbage (finely sliced)
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2 courgettes (finely sliced - 3mm)
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Olive oil, salt and pepper
Method
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Preheat the oven grill. Place the oven rack one setting higher than the middle of the oven.
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Place the steaks in a roasting pan or large casserole dish (they must not overlap). Mix the honey, ginger and soy in a bowl and whisk with a fork to combine. Pour mixture over the gammon and turn to coat in the sauce.
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Grill for 20 minutes, turning and basting with the sauce every 3 to 4 minutes. When done, remove and set aside to rest.
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Prepare the beans, cabbage and courgettes as indicated above.
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Heat a glug of olive oil and the sesame oil in a large saucepan on medium to high heat. Add the green beans, cabbage and courgettes and stir fry (stir frequently) until they are just tender, but still a little crunchy, about 5 or 6 minutes. Season well with salt and freshly ground pepper.
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To serve, pile the stir fried veggies onto the plates and top with a gammon steak. Drizzle over any remaining pan juices from the chops.
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