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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