BBQ Lamb - Chimichurri style

This recipe was given to me by a friend - Jan of Not Just Canapes - https://uk.linkedin.com/in/jan-ghosh-5760b236

I will say no more than it is fabulous and VERY moreish.

Ingredients:

• 1.5kg of Lamb shoulder - de-boned and cut into large pieces
• 20g flat leaf parsley, leaves and stalks
• 30g mint, leaves and stalks
• 30g coriander, leaves and stalks
• 4 garlic cloves, peeled
• 15g fresh ginger, peeled and sliced
• 3 chillies, seeded
• ½ tsp salt
• 50ml lemon juice
• 60ml soy sauce
• 120ml sunflower oil
• 3 tbsp honey
• 2 tbsp red wine vinegar
• 4 tbsp water 

Just whizz all these ingredients together (except the lamb!!) and use some to marinade the lamb and heat the rest as a sauce. 

Marinate the lamb for an hour or so and then cook the pieces on the BBQ to your preferred level of cooking. Serve with the sauce (warmed or not) and devour!

You can use lamb rum, lamb leg or whatever is to hand....

Thai Style Pork Spare Ribs

Rib Stock:

• 10 meaty ribs (or so) - cut individually
• 1 stalk of lemongrass - chopped finely
• 4 kaffir lime leaves
• 3 10mm slices of galangal root
• 2 litres of water

Simmer in this stock mixture for 1 hour. Once done, discard the stock.

Rib Marinade:

• 1 stalk of lemongrass
• 1 small handful of coriander stalks & leaves
• 2 large gloves of garlic
• 1/2 tsp of black peppercorns
• 1/2 tsp of tumeric powder
• 1/2 cup of light soy sauce
• 2 tbsp of fish sauce
• 2 tbsp of Kecap Manis (Dark sweet soy sauce)

Blitz the mixture with a hand blender. When the ribs are taken out of the stock, arrange in a dish and pur over the marinade. Leave for 30 mins to an hour. I tend to go back and turn the ribs every 10 mins or so

Dipping Sauce:

• 3 tbsp of fish sauce
• 3 tbsp of fresh lime juice
• 25g of palm sugar
• 1 red birdseye chilli - chopped
• 2 tsp of toasted rice - search on this blog on how to make this
• 2 tbsp of coriander leaves - chopped

Combine all of the ingredients in a bowl and make sure the sugar is dissolved in the mix. Serve with the ribs as a dipping sauce.

Oven roasting - 200degC for about 10 mins - do not over cook as this will spoil them.

Korean Spicy Ribs

This recipe is from 'Eat Korean' by Da-Hae West.

The meat falls off the bone and the ribs are sticky and (not too) sweet!

In fact I would recommend the book for not just this recipe but others that are also fabulous.

Ingredients:

Serves: 6
500g (1lb 2oz) pork spare ribs
50g (1¾oz) fresh root ginger, roughly chopped
5 whole garlic cloves, peeled
125ml (4fl oz) light soy sauce
2 spring onions, trimmed and finely chopped, to garnish

Sauce: 

1 tbsp sesame oil
4 tbsp gochujang (Korean red chilli paste)
4 tbsp apricot jam
1 tbsp regular soy sauce 
1 tbsp honey
1 tbsp roasted sesame seeds 
1 tbsp white rice vinegar
8 garlic cloves, minced
5-cm (2-inch) piece of fresh root ginger, peeled and very finely chopped

Put the ribs in a large saucepan or stockpot with the ginger, garlic, soy sauce and enough water to cover. Bring to the boil, reduce the heat to a simmer and leave to cook gently for 1½ hours, until the ribs are tender and cooked through.

Meanwhile, combine all the sauce ingredients in a bowl and mix together well. Line an oven tray with foil (this will make everything a lot easier to wash up later) and preheat the oven to 200°C (400°F), Gas Mark 6.
Arrange the cooked ribs on the prepared tray and brush with the sauce to coat evenly. Roast in the oven for 20 minutes, turning and basting the ribs with more sauce halfway through cooking.
Remove the tray from the oven and put the grill on to high. Brush the ribs once again with the remaining sauce, then grill for 2–3 minutes until the sauce is sticky and is just beginning to char at the edges. Scatter over the spring onions and serve.

Sorry about the photo - I just could not wait to try them!!