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All up in your grill; Bangers, burgers, ribs, chops and tempting sides - welcome to 10 pages of recipes and tips for barbecue heaven.

Byline: Compiled by: Octavia Lillywhite

SMOKED BEEF SHORT RIBS WITH NAM PRIK PLA

Punchy Thai sweetness brings out all that is brilliant about slow-cooked beef

SERVES 4-6

INGREDIENTS

6 beef short ribs

500ml chicken stock

2 handfuls woodchips

60ml sweet chilli sauce

FOR THE SPICE PUREE

2 garlic cloves

5 red shallots

2 tbsp palm sugar

1 lemongrass stem, white part only, chopped

1 long dried chilli

100ml fish sauce

FOR THE NAM PRIK PLA DIPPING SAUCE

100ml fish sauce

100ml lime juice

3 bird's eye chillies (more if you like heat)

3 red shallots, finely diced

1 tbsp palm sugar

2 garlic cloves, sliced

Combine these ingredients and enjoy straight away, so the flavours are fresh and the shallots are crunchy.

TIP: Woodchips give barbecued meat a smoky flavour, and you can buy them wherever you find coal or barbecues. If your barbecue is gas, you'll need a smoker box to sit on the grill, which you could buy, or use an old baked bean tin: wash it out, punch holes in the lid, then put the chips inside and replace the lid

1 Prepare your barbecue for indirect cooking over a low heat.

2 Blitz all the spice puree ingredients in a blender, then rub it all over the beef ribs and place them in a deep baking tray. Pour over the stock and cover tightly with foil.

3 Place the tray on the barbecue, away from the heat. Close the hood on your barbecue and cook for 2 hours, until the ribs are tender. If your barbecue does not have a hood, you can cook the ribs on a low heat in the oven and finish them on the barbecue just prior to serving.

4 Meanwhile, soak the woodchips for 1 hour in some water.

5 Once the ribs are cooked, remove them from the baking tray, reserving the cooking liquid, and place them on the barbecue resting rack.

6 Turn up the heat of the barbecue by igniting the centre burners. Combine the sweet chilli sauce with some reserved cooking liquid, then use this to glaze the ribs.

7 Add half the soaked woodchips to the grill plate so they start to smoke. Close the hood of the barbecue. Smoke and roast the ribs so they caramelise - around 10 mins.

8 Glaze the ribs again and add the remaining woodchips to the grill plate. Close the hood again. When nicely smoked and glazed, about 10 minutes, transfer the ribs to a dish.

9 Shred the meat off the bones, and serve it with the nam prik pla sauce.

COOL CORIANDER AND GINGER LAMB CHOPS

An Aussie recipe with an Asian fusion edge

SERVES 2

INGREDIENTS

50g ginger, grated

1 ripe papaya, peeled and roughly chopped

50ml extra virgin olive oil

30g bunch of fresh coriander, finely chopped

2 or 3 hot green chillies, deseeded and finely chopped

100ml thick plain yoghurt

6 best-end lamb chops (bone in)

30g unsalted butter, melted

1 Blitz the ginger, papaya, oil and coriander in a liquidiser, then mix in the chillies and yoghurt.

2 Remove the fat and meat from the top 2in of chop and flatten out the meat, removing any extra fat.

3 Coat the chops with the marinade and refrigerate in a sealed bag for at least 4 hours.

4 Sear the meat on a high heat, then grill for 10 mins on a medium heat, then a further 5 minutes on low. Keep turning to prevent burning, and baste with melted butter.

5 Season with salt and pepper, and leave to rest for a few minutes before serving.

Chops recipe from Gastro Alfresco, who is on a crusade to get the UK outside. Along with nine brands, chefs are transforming supermarket car parks into Mediterranean metropolises, serving summer food & drink samples. The RoadShows are travelling across the country until 14 August. See Gastro-alfresco.co

Ribs recipe from The BBQ Companion: Barbecue Recipes from Around the World, by Ben O'Donoghue, (PS18.99, Hardie Grant). Image: Billy Law.
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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Jul 26, 2015
Words:670
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