This brilliant ketchup is a great way of using up over-ripe bananas that’s not banana bread. It keeps well in the fridge for three months and goes well with all sorts: ribs, burgers, grilled cheese. The baking powder is a neat trick (for those who don’t…
Category: BBQ
Pickled mooli & carrot
Julienne 1 mooli and 4 carrots. In a pan, add 250ml water, 3 tbsp rice vinegar, 3 tbsp caster sugar and 2 tbsp salt, heat to dissolve. Mix together in a large kilner and add a couple of teaspoons of sesame seeds – white and black.
Char Siu (Chinese BBQ Pork)
Take a kilo plus of sliced pork shoulder and marinade with the below ingredients for a few hours to overnight. Reserved a cup of the marinade for glazing at the end of cooking or just before the BBQ. Goes great in bao buns with green papaya…
Gochujang Fennel (Korean Marinade)
Roast or steam 1 large fennel bulb, stems and dark green parts removed, then make and apply the sauce below 1 ½” piece ginger, grated 1 small garlic clove,minced 2 Tbsp. gochujang (Korean hot pepper paste) 1 Tbsp. plus 1½ tsp. unseasoned rice vinegar 1 Tbsp.…
Lebanese-spiced Barnsley chops with tahini dressing and pickled chilli salsa – Tom Kerridge
Serves 4 olive oil 6 tbsp garlic 5 cloves, grated cumin seeds 2 tsp, toasted and crushed coriander seeds 2 tsp, toasted and crushed sumac 1 tsp salt 1 tsp honey 1 tbsp Barnsley chops 4, thick cut For the tahini dressing Greek yogurt 200g tahini 70ml garlic 2 cloves, grated lemon juice of 1 For the pickled…
Salted cucumber with satay sauce
Serves 8 cucumbers 3, peeled flaky salt 2 tsp peanut oil 3 tbsp lime juice of 1 chilli flakes 1 tsp For the satay sauce onion 1, peeled and blended garlic 2 cloves turmeric ½ tsp coconut milk 1 tin red chilli 1, sliced lemongrass 1 stick, finely chopped peanuts 250g, peeled and roasted ketjap manis 50ml limes juice of…
Spatchcock chicken with ras el hanout and coriander dressing
Serves 4 free-range chicken 1 x 2kg ras el hanout 4 tbsp garlic 4 cloves, grated olive oil 5 tbsp salt 1 tsp lemon 1, quartered runny honey 3 tbsp For the dressing fresh coriander 1 large bunch, roughly chopped garlic 2 cloves salt ½ tsp shallots 3, peeled and diced preserved lemon 1, diced green chilli 1, sliced…
Pickled chilli salsa – Tom Kerridge
For the pickled chilli salsa green pepper 1, finely diced pickled green chillies 8, sliced garlic 1 clove, sliced thickly olive oil 50ml spring onions 8, sliced pomegranate seeds 3 tbsp green olives 10, roughly chopped mint 10 leaves, chopped lemon juice of 1 To make the pickled chilli salsa, saute the green pepper in…
Squash bean burgers
Butternut Black Bean Burgers
Beef Short Ribs – Ginger Pig meat book
Recipe by Fran Warde, from the Ginger Pig Meat Book. Serves four For the ribs 1/4 tsp cayenne pepper 1/2 tsp paprika 1/2 tsp ground cumin 1/2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp salt 8 individual Jacob’s ladder ribs Vegetable oil for baking tray…
Lamb with coriander and honey from Ottolenghi
Serves 2 500 g (French trimmed rack of) lamb In a food processor, blitz: 10 g flat leaf parsley, leaves and stalks 15 g mint, leaves and stalks (or 5g dry mint) 15 g coriander, leaves and stalks 2 garlic cloves, peeled 7 g fresh ginger, peeled…
Cucumber and poppy seed salad from Ottolenghi
Simply half 1 large cucumber (about 500g) length ways and then slice into 5 mm thick half rounds. Now toss in a nice bowl and add 2 thinly sliced mild red chillies and 15 g roughly chopped coriander. When ready to serve dress with the following mix: 60 ml white…
Pickled Cucumber Slices – Honey & Co.
Make the pickling liquor by simmering 200 ml cider vinegar, 150 ml water, 4 Tbsp caster sugar, 3 Tbsp mustard seeds, 2 bay leaves and 1 clove of garlic. Simmer until the sugar is dissolved but do not boil, put in the fridge to cool. Use…
Iskender Kebab for 2 people
A day ahead of time, thinly slice 500 g of leg of lamb and then beat with a tenderiser to around 2-3mm thick. Place the slices in a marinade of: the juice of 2 white onions (food process the onion then squeeze out the juice), 2 Tbsp…
Ottolenghi’s slow cooked brisket for cheese steaks
For this recipe I have changed two things. Firstly I have doubled the water in the glaze/sauce, as when I tried it had all but gone after cooking. Secondly, it seems 6 hours at 120c works perfectly, rather than 10 hours at 110c. Recipe Oil and season a 720g…
Mango Habanero Salsa
Sweat 2 large carrots, 2 sticks of celery and a large onion until soft. Next add 6 chopped and seeded scotch bonnet peppers, half a cup of cider vinegar, 3 tablespoons of caster sugar, 3 tins of mango puree and juice of 1 lime. Blend with a stick blender and remove…
Pork Kebab Marinades
Souvlaki – Mix together juice of 1 lemon, 1/4 cup olive oil, 1/4 cup soy sauce, 1 tsp oregano, and 3 cloves of garlic. Add pork to bowl with 2 white onions cut into chunks and 2 cut up green peppers, and stir to coat. Miso –…
Aubergine Chermoula – from ‘Persiana’
Heat a couple of tablespoons of olive oil in a largish casserole and add two cubed (about 1 inch cubes) aubergines. Cook until golden brown, sprinkling generously with sea salt flakes half way through the cooking (This allows initial browning for flavour and then later, water release).…
Preserved lemon marinade for chicken
1 tsp turmeric and paprika 1/2 tsp of cumin, coriander and salt 1 whole preserved lemon peel only and finely diced 100g yogurt 4 cloves garlic, crushed Mix, add chicken and marinade for at least a couple of hours, overnight is great.
Pork Ribs – The basics and some recipes
The basic method for cooking ribs is the same no matter the recipe. Marinade for 4-24 hours (some recipes below). Reserve the remaining marinade. Remove ribs from the marinade and wrap the rack in a couple of layers of foil. Cook in the oven at 150c…