FOOD + DRINK
THE ULTIMATE Summer BBQ cont.
Salt & Pepper Ribs( 2)( www. wingyip. com)
Ingredients:
• 450g pork spare ribs( short cut ribs)
• 1tsp coarse or rock salt
• 1 / 2 tsp coarse black pepper
• 1 / 2 tsp Szechuan peppercorns
• 1ltr vegetable oil
• 1 red chilli, finely sliced
• 1 spring onion, finely sliced
Marinade:
• 1 heaped tbsp cornstarch
• 1tbsp water
• 1 / 2 tsp five spice powder
Method:
1) Gently heat the Szechuan peppercorns in a dry pan for 1 minute. Cool and grind in a pestle and mortar or a pepper grinder.
2) Mix the salt, black pepper and Szechuan peppercorns together.
3) Place the spare ribs, water, cornstarch and five spice powder into a large bowl. Mix well, cling film and marinade for at least 3 hours in the refrigerator.
4) To cook the spare ribs, heat the vegetable oil in a wok or deep frying pan on the barbecue. A good test is to drop a cube of bread into the hot oil and it should brown in 30 seconds. When the oil is hot enough, add the spare ribs and cook for 1 minute.
5) Remove the ribs, drain well on kitchen paper and set aside. Now heat the oil again until it is almost smoking. Return the spareribs to the hot oil and cook until they start to turn brown. Drain on absorbent kitchen paper.
6) Remove all the oil from the wok and quickly stir fry the sliced chilli and spring onion. Add the cooked spare ribs to the wok, sprinkle the salt and pepper mixture over the ribs.
7) Quickly mix all the components together and remove immediately from the heat. Serve with a finger bowl of warm water and a lemon slice.
Pistachio Crusted Lamb Cutlets with Asparagus, Leeks and Herbs( 2)( www. gourmetmeatclub. co. uk)
Method:
1) Season the grass-fed lamb cutlets with salt and pepper.
2) Dip both sides of the lamb cutlets in the whisked egg and then thoroughly coat in pistachios and set aside.
Ingredients:
• 2 grass-fed lamb cutlets
• 1 raw egg, whisked
• 200g pistachios, crushed
• Pinch of salt & pepper
• Juice of 1 / 2 a lemon
• 4tbsp olive oil
• 2tbsp mini capers
• 1 / 2 tbsp red wine vinegar
• 2 garlic cloves, finely chopped
• 4 asparagus spears
• 1 / 2 leek, diced
• A handful of freshly diced mint, basil & parsley
• 4 fresh mint leaves to garnish
3) Mix the diced mint, basil and parsley in a bowl with 2 tbsp of the olive oil.
4) Add the capers, red wine vinegar, lemon juice and a pinch of pepper to the herb mixture for the dressing.
4) Over a medium to high heat, fry the lamb cutlets in 1tbsp of olive oil on the barbecue for 3-4 minutes( each side), or until cooked to taste.
5) In a separate pan, fry the garlic, leeks and asparagus in the remaining oil for 4-5 minutes over a medium heat.
6) Place the finely chopped garlic, leeks and asparagus in the centre of the plate and place the lamb cutlets on top.
7) Drizzle the mixed herbs and red wine vinegar dressing over the top. Serve and garnish with mint.
Citrus-Marinated Beef Steaks( www. simplybeefandlamb. co. uk)
Ingredients:
• 4 x 175g lean rump steaks Citrus Marinade:
• 5ml dried chilli flakes
• 100ml fresh orange juice
• 3tbsp rapeseed or olive oil
• Juice of 1 lime
• 2tbsp maple syrup or honey
• 1tbsp light soy sauce
• 1 spring onion, finely chopped
• Salt and freshly milled black pepper
Method:
1) Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature. Transfer to a plate, cover and use when required.
2) To prepare the marinade: in a large bowl mix all the ingredients together. Pour the marinade into a shallow non-metallic dish. Place the steaks in the marinade mixture and coat well on both sides. Cover and refrigerate for two hours, or if time allows, overnight.
3) Remove the steaks from the marinade( discard the marinade) and cook on a prepared barbecue until any meat juices run clear.
4) Remove the steaks from the barbecue, transfer to a warm plate, cover with foil and rest for a few minutes. Serve with an avocado salad and potato wedges.
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