BBQ pork ribs

Tags

barbeque, BBQ, braai, outdoor food, Pork, ribs, sticky sauce

This is a delicious finger-lickin’ bbq pork rib recipe. Make plenty because everyone will be wanting more.

Serves 4

Ingredients:

• 500ml (2 cups) hot water
• 2 pork rib racks

Spiced barbecue glaze

• 1/2 cup tomato sauce
•  1/4 cup Worcestershire sauce
•  1/4 cup brown sugar, firmly packed
•  2 tablespoons apple cider vinegar
•  1 tablespoon Dijon mustard
•  3 teaspoons smoked paprika
•  1 teaspoon dried oregano leaves
•  1 teaspoon ground cumin

Preparation:

• Make the glaze:
  Stir tomato sauce, Worcestershire sauce, firmly packed brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, dried oregano leaves and ground cumin in a saucepan over low heat for 2-3 minutes
  Increase heat to medium
  Simmer for 5 minutes or until thickened
• Combine the water and 2 tablespoons of the glaze in a roasting pan
  Add ribs
  Cover with foil
  Bake at 180C / 360 F, turning once, for 2 hours or until tender
  Brush the ribs with the remaining glaze
• Preheat a barbecue grill on medium
  Cook ribs for 4-5 minutes each side or until caramelised and slightly charred
  Transfer to a chopping board
• Cover the ribs with foil and set aside for 2-3 minutes to rest before carving
  To serve, use a large sharp knife to cut between the ribs
  Transfer to a serving platter
  Enjoy!

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Veal escalope with mushrooms and Marsala / Scaloppine alla Marsala

Tags

Chicken, italian cooking, marsala, mushrooms, Pork, scaloppine, sherry, turkey, Veal

This is a simple classic that is quick and easy to make and never loses its charm.

Serves 4

Ingredients:

 

• 1/4 cup extra-virgin olive oil
• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper
• 4 veal escalopes (alternatively use pork or chicken or turkey)
• 1 to 2 shallots, diced
• 225g / 8oz button or cremini mushrooms, quartered
• 1 cup sweet Marsala wine (or slightly sweet sherry)
• 2 tablespoons cold unsalted butter
• 2 tablespoons fresh thyme leaves or 1/2 teaspoon dried thyme

 

Preparation:

Heat the olive oil in a large sauté pan over medium heat
Season the flour with salt and pepper
Dredge the veal in the seasoned flour
Place the veal in the pan and saute, turning once, until golden brown on both sides, about 2 minutes per side
Transfer the veal to a platter and keep warm
Add the shallots and the mushrooms to the pan and saute until they are lightly browned and the juices have evaporated
Add the Marsala, bring to a boil, and reduce by one third
Add the cold butter and return the veal to the pan
Bring just to a boil, reduce the heat, and simmer for 3 to 4 minutes
Stir in the thyme leaves and season the sauce with salt and pepper, to taste
Transfer the veal to a platter, pour the mushroom sauce over the meat, and serve immediately
Enjoy!

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Petit salé aux lentilles / Lentils and Salted Pork

Tags

lentils, petit salé, Pork, salted pork, stew

Petit salé is the name the French give to cured pork belly that is boiled rather than fried, and that is lightly salted (hence ‘petit salé’, or ‘a little salted’). This is a very popular winter dish in France, easy to prepare, inexpensive, tasty and filling.  It is ideally eaten with fresh crusty bread with a bottle of hearty red wine. Salted pork is the same as ham hock, gammon or pork knuckle. You buy them from the deli already smoked. Petit salé is often used in the traditional stews of the Auvergne, like this one featuring the green lentils of Puy (the only lentil to merit an appellation d’origine).

A bouquet garni is two bay leaves, some parsley, thyme and rosemary, all tied up with a piece of string.

Serves 6

Ingredients:

1 large pork knuckle
450 g / 1 lb salted pork loin or unsmoked ham
675 g / 1 1/2 lbs green lentils, preferably from Puy
1 large onion, peeled
3 cloves
2 medium carrots, peeled and diced in small pieces
2 garlic cloves, unpeeled
1 bouquet garni
10 black peppercorns
120 g / 4 oz lardons or diced bacon
1 tablespoon butter
1 or 2 smoked pork sausages (already cooked)

Preparation:

Place the pork knuckle and loin in a large bowl of cold water
Soak for 30 minutes then drain and rinse meat
Place the meats in a large dutch oven, (I use a 28cm / 11″ Le Creuset) and cover with cold water
Bring to a boil, cover and simmer for 1 hour
Rinse and drain the lentils
Place in a saucepan with cold water to cover
Bring to a boil and simmer for 10 minutes
Drain the lentils
Once the meats have simmered for an hour, add the drained lentils
Stick the cloves into the onion
Add the onion, garlic cloves, bouquet garni and peppercorns
Simmer, covered for 50 to 60 minutes
Meanwhile, melt the butter in a sauté pan
Add the bacon and cook for a few minutes
Add the sausage and cook for a few minutes
Add the bacon and smoked sausage to the lentils and pork
Cook 30 minutes more
Remove the onion, bouquet garni and garlic from the pot
Remove the meat and cut into pieces
Slice the sausage and arrange all on a platter surrounded by the lentils
Serve with a good, hot Dijon mustard
Enjoy!

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