Easy Roast Vegetables

Ingredients 

Serves: 4 

1kg carrots, peeled and cut into 2cm chunks

1 teaspoon fresh thyme

5-6 potatoes, peeled and diced

5 tablespoons olive oil, divided

salt and pepper to taste

Directions

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

Preheat the oven to 220 degrees C. Grease a baking tray with 1 tablespoon olive oil.

Layer the vegetables onto the prepared tray. Season with salt, pepper, and thyme. Drizzle remaining olive oil onto the vegetables and toss well.

Bake in preheated oven for 1 hour, stirring occasionally. Add more olive oil to prevent the vegetables from drying out, if needed.

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Amazing Slow Cooked BBQ Ribs

Ingredients 

Serves: 12 

2.75 kg pork ribs

1 pinch black pepper

1 pinch salt

1 pinch dried red chili

1 liter BBQ sauce

2 stubbies stout, room temperature

Directions

Preparation:15min  ›  Cook:4hours40min  ›  Ready in:4hours55min 

Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to the boil. Add the salt, black pepper and dried red chili to the water. Boil the ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.

Meanwhile, preheat the BBQ to high. Lightly coat the ribs with BBQ sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice barbecued look to them.

Place BBQ ribs in a slow cooker. Pour remaining BBQ sauce and one bottle of stout over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more stout if needed to dilute the sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.

Cook's note

If you add too much stout, the sauce will get very thin. It is best to drink most of the second bottle

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Sticky pork spare ribs

Ingredients 
Serves: 4 

• 12 meaty pork spare ribs, about 1 kg in total
• 3 tablespoons red wine vinegar
• 2 teaspoons sunflower oil
• a large strip of orange rind
• 150 ml freshly squeezed orange juice

• 1 tablespoon tomato puree
• 2 tablespoons dark brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2–1 teaspoon chili powder, or to taste

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• Directions

• Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 
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• Preheat the oven to 200ºC. Trim as much fat as possible off the spare ribs, then place them in a saucepan. Cover with cold water and add 2 tablespoons of the vinegar. Bring to the boil, then simmer for 20 minutes, skimming the fat from the surface from time to time.
• Meanwhile, combine the remaining 1 tablespoon vinegar, the oil, orange rind and juice, tomato puree, brown sugar, Worcestershire sauce, mustard and chili powder in a small pan and bring to the boil. Simmer for 4–5 minutes or until the mixture is slightly reduced.
• Drain the spare ribs and arrange them in a single layer in a large roasting pan. Pour over the orange juice mixture and turn the ribs to coat them evenly. Loosely cover the ribs with foil and roast for 20 minutes.
• Remove the foil and roast for a further 20–25 minutes, turning and basting occasionally, until the ribs are dark brown and sticky. Transfer to a large serving dish and serve warm.
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• COOK'S TIP

• Spare ribs are one of the fattier cuts of pork. Trimming off any visible fat, simmering in water and then roasting until crisp is clever ways to reduce their fat content.
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Chicken Larb

Ingredients 
Serves: 4 

• 1 tablespoon peanut or sunflower oil
• 1 tablespoon grated fresh ginger root
• 1 stalk lemon grass, chopped
• 2 fresh red chilies, chopped
• 2 cloves garlic, chopped
• 500 g chicken mince
• 3 tablespoons fresh lime juice

• 1 tablespoon Asian fish sauce
• 1 teaspoon soft brown sugar
• 1 medium red onion, thinly sliced
• 2 tablespoons shredded fresh mint
• 1 cup (60 g) coriander leaves
• 1 small head cos or 1⁄2 small head iceberg lettuce, leaves separated

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Directions
Preparation:10min  ›  Cook:6min  ›  Ready in:16min 

1. Heat oil in a large nonstick frying pan over medium heat. Add ginger, lemon grass, chilies, and garlic. Cook 1 minute, stirring. Add chicken and cook, stirring, 5 minutes or until chicken is cooked.
2. Remove from heat and allow to cool slightly. Combine lime juice, fish sauce, and sugar; pour over chicken.
3. Add onion, mint, and coriander, reserving a few leaves for garnish. Toss gently. Place salad in individual bowls, garnish with remaining coriander. Scoop portions of salad onto lettuce leaves to form parcels or cups for eating.

cook's tip

For a quick version of this salad, buy a cooked chicken. Remove the skin and bones, then finely chop the chicken breast meat or shred it with a fork.

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Summer Kidney Bean and Corn Salad

Ingredients 
Serves: 6 

• 400g canned red kidney beans drained and rinsed
• 155g fresh or frozen sweetcorn kernels
• 1 small onion, diced
• 1 punnet cherry tomatoes, halved
• 2 tablespoons lime juice

• 1 teaspoon lemon zest (optional)
• 1 tablespoon olive oil, or as needed
• salt and freshly ground black pepper to taste
• large bunch fresh basil, finely chopped

• Directions
  Preparation:15min  ›  Ready in 15min 

  
  
• In a large bowl, gently toss beans, sweetcorn, onion, tomatoes, lime juice and lemon zest. Drizzle with olive oil and season with salt and pepper. Mix in basil just before serving.

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Roast Mixed Root Vegetables

Ingredients 
Serves: 4 

• 1 kg mixed root vegetables, such as potatoes, sweet potatoes, carrots, parsnips, swede and kohlrabi
• 220g shallots or pickling onions
• 2 tablespoons extra virgin olive oil
• 1 teaspoon cracked black peppercorns
• few sprigs fresh thyme
• few sprigs fresh rosemary
• sprigs fresh thyme or rosemary to garnish (optional)

• Directions
  Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat the oven to 220 degrees C. Scrub or peel the root vegetables, according to their type and your taste. Halve or quarter large potatoes. Cut large carrots or parsnips in half lengthways, then cut the pieces across in half again. Cut sweet potato, swede or kohlrabi into large chunks (about the same size as the potatoes). Leave shallots or pickling onions whole.
  2. Place all the vegetables in a large saucepan and pour in enough boiling water to cover them. Bring the water back to the boil, then reduce the heat and simmer for 5–7 minutes or until the vegetables are lightly cooked, but not yet tender.
  3. Drain the vegetables and place them in a roasting pan. Brush the vegetables with olive oil and sprinkle with cracked black peppercorns. Add the herb sprigs to the pan and place the pan in the oven.
  4. Roast for 30–35 minutes or until the vegetables are golden-brown, crisp and tender. Turn the vegetables over halfway through cooking time. Serve hot, garnished with extra sprigs of thyme or rosemary, if desired.

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Easy Spicy Chicken Wings

Ingredients 
Serves: 6 

• 1 to 1 1/2 kg chicken wings, separated at joints, tips discarded
• 125g butter
• 60ml Tabasco Sauce (about 1 small bottle)
• 1/4 teaspoon freshly ground black pepper
• salt to taste

• Directions
  Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat barbecue for high heat.
  2. Lightly oil the cooking grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook.
  3. Melt the butter in a saucepan, and mix in the Tabasco, pepper, and salt.
  4. Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated.

  Tip:

  If you don't want to fire up the barbecue, just cook the wings under your oven's grill.
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