BBQ Cooking

 

 

Ingredients

6 chicken breasts
125g butter or 2 tablespoons of olive oil
1 tbls of fresh tarragon
1 tbls of good smooth mustard (Dijon)
6 tbls of honey

Method

1. Place the butter in a bowl and soften with a wooden spoon. (If you are substituting olive oil, put it in the bowl instead of the butter).
2. Add the mustard and honey and beat well.
3. Place the chicken breasts in a shallow dish and prick the flesh with a fork or a sharp knife.
4. Spread the honey and mustard butter over the chicken pieces, making sure they are well covered. Cover and leave in the fridge, for at least 2 hours.
5. Grill the chicken breasts on the barbecue over a low to medium heat for 20-25 minutes, basting frequently and turning occasionally.

Serves 4

Ingredients:
Rack of Pork Ribs
1 Onion grated
3 Cloves Garlic crushed
150ml Tomato Ketchup
100ml Cider
3 tbs Cider Vinegar
2 tbs Dark Brown Sugar
1 tbs Soy Sauce
1 tsp English Mustard
1 tsp Fennel Seeds ground
1/2 tsp Chilli Flakes ground

Black Pepper

1/2 Red cabbage shredded
1 Small Red Onion Very finely sliced
1 Carrots grated
1 Apples grated
1/2 Green chilli finely diced
2 tbs Flat Leaf parsley chopped
5 tbs Mayonnaise
Juice 1/2 a Lemon
1tsp Sugar
Salt and Pepper

Method
1. Fry the onion and garlic in some oil for around 5 mins until softened, grind the fennel seeds and chilli in a pestle and mortar, add the other ingredients along with the spices and cook over a medium to high heat until reduced and thick.

2. Add the ribs to a large pan of salted water and bring to the boil, reduce to a simmer and cook for 20 mins, drain and place on a rack sitting in a baking tray, brush with the glaze, pour some boiling water into the tray and bake in a pre-heated oven set at 190c for 1 hour.

3. Add the cabbage, onion, carrot, chilli, apple and parsley to a bowl and mix, add the mayonnaise, lemon juice and sugar, combine and season with salt and pepper.

I cooked this today just without the coleslaw. It was absolutely goregous.