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Thursday 20 February 2014

postheadericon Lion Nathan Lesson Recipes

21:14 | Posted by Unknown | | Edit Post
                                                     
                                            Beer Marinated Steak
  • 1 x 330 ml Dark beer of Choice beer
  • 6% salt
  • Thyme
  • Rumpsteaks (130 grams each)

Mix all the ingredients together, place rump steaks in the brine. Leave for about 1.5 hours. Take out of the brine and dry well with a paper towel. Fry in a hot pan. Or on a hot BBQ. Do not add salt to the steak whilst cooking
Once cooked to your liking, rest for 3-5 minutes

                                      BBQ Baby Back ribs

  • 2 racks pork spareribs, up to 1.35kg each

BASIC BARBECUE RUB (enough for about 6-7 racks)
  • 5 tbsp kosher salt
  • 5 tbsp freshly cracked black pepper
  • 4 tbsp soft dark brown sugar
  • 2 tbsp paprika
  • 2 tbsp chilli powder (optional)
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 tbsp cayenne pepper (optional)
  • 1 tbsp ground ginger


For the rub
In a small bowl, combine all the rub ingredients and mix well. (If you want to multiply the quantities, this mixture will keep, covered and stored in a cool, dry place, for months; it's great with any pork cut or with chicken.)

For the ribs
Preheat the oven to 100°C (200°F/Gas %). Coat the ribs thoroughly with the barbecue rub, set them on baking sheets, and roast until the meat is tender and pulls easily from the bone (about 3 hours). Remove the ribs from the oven.
When the ribs are nearly done, either chill till needed or light up the BBQ.
Cover with Chili BBQ sauce.
You want a lower heat on the BBQ. Put them on the grill for as long as your patience allows - at least until a light crust has formed, which can take from 3 to 10 minutes per side, depending on your BBQ.
Of course, the longer the ribs cook, the better. Brush them with sauce during the last minute of cooking.


                                                 BBQ Chilli Sauce

                YIELDS 600 ML
  • 1 cup/240 ml molasses
  • 1 cup/240 ml tomato ketchup
  • 1 cup/240 ml maple syrup
  • 2 chipotle chillies in adobo sauce
  • 2 scallions/spring onions, roughly chopped
  • 2 roasted red bell peppers
  • 1 onion, roughly chopped
  • 4 garlic cloves, peeled and bashed
  • 3-inch/7-cm piece fresh ginger, peeled and roughly chopped
  • freshly squeezed juice of 1 lemon
  • a large bunch of fresh cilantro/ coriander leaves, roughly chopped
  • sea salt and cracked black pepper


Method

  1. Put all the ingredients in a blender or food processor and process till you have a smooth sauce.
  2. Can store in air tight jar for about 2 weeks
  3. To use, either brush sauce on ribs and cook on a medium heat bbq, being careful not to burn. Once they have a nice crust and ready to serve,brush again with bbq sauce and serve.
  4. OR put the meat in a ceramic dish, pour over the sauce, and to marinate for 8—24 hours in the fridge. Let the meat come to room temperature, then cook on a medium oven or BBQ.
  5.   This sauce also works well with beef and poultry.
For a cooked version of the sauce place contents into a pan and bring to a gentle boil, cook through for about 10 minutes.
Cool and for a smooth sauce strain. Place in a sterile bottle or Jar and it will last for 3-4 weeks unopened.

                                                            
                                  Grilled Bread
          
          Makes four flat loaves
  • 1 tbsp active dry yeast
  • 350g (12oz) plain flour, divided
  • 120ml (4fl oz) tepid water
  • 2 tbsp olive oil, plus more for brushing
  • 120ml (4fl oz) beer of your choice, at room temperature
  • 1 tsp salt, plus more for sprinkling


  1. Stir together the yeast and . And the tepid water and mix until just blended. 
  1. Place flour in a bowl add 1 tsp salt,  Make a well in the center of the flour and add the oil. then the beer and finally the yeast and water mix well until a dough forms.

  1. Turn the dough out onto a floured board and knead, adding as much of the remaining flour as necessary to prevent the dough from sticking, until the dough is satiny and just slightly sticky (about 8 minutes).

  1. Place the dough in an oiled bowl, turning once to coat. Cover loosely and let rise in a warm place until it has doubled in bulk (1-11/2 hours).

  1. Divide the dough into quarters and form each piece into a ball. Sprinkle a baking tray with flour and put the balls of dough on the tray, then cover loosely and let rise again for 30 minutes.
  2. (At this point, you can cover the dough with cling film and refrigerate it until about an hour before you want to grill the bread.)

  1. Turn on your BBQ grill. When temperature is medium you're ready to cook.

  1. Stretch each ball of dough into a rough circle or rectangle about 3mm thick and 25cm wide.

  1. Brush with additional olive oil and sprinkle with salt, then place it directly on the grill and cook until black spots form on the bottom and bubbles form on the top (about 4 minutes). Flip the bread over and grill the other side until gold' and crusty (3-4 minutes more). Remove from the grill and serve immediately.


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