It's time to think barbecue

It's time to think barbecue


Posted 15th Jul 2016


Now that the sun seems to be making an appearance - aleit a belated appearance - it's time to start thinking about one of our favourite activities  - a barbecue! 

onions

The ultimate burger sauce

You will need

2 medium pickled gherkins
2 tsp caramelised onion jam,
1 tbsp hotdog mustard
1 tsp paprika
1 ½ tsp garlic powder
2 tbsp mayonnaise until smooth

Stir in 2-4 tsp white wine vinegar to taste.

Directions

1. Spoon onto your burger, serving in a toasted bun, with lettuce, sliced tomato, onion and gherkins and an optional slice of cheese.

Recipe courtesy of donaldrussell.com

Rich, sticky caramelised onions

Nearly everything tastes better with some sweet, sticky caramelised onions. They're so easy to prepare - all you need is a little patience!

You will need

3 large onions
3 tbsp oil  1 tbsp butter & 2 of oil
Pinch of salt
Balsmaic vinegar

Directions

1. Peel and half 3 large onions and cut into slices.

2. Heat 3 tbsp oil, or 1 tbsp butter and 2 of oil, in a large frying pan.

3. Add the onions and a pinch of salt and cook over a low heat, stirring occasionally.

4. Allow the onions to brown slowly, stirring just often enough to scrape any residue off the bottom of the pan. This may take half an hour or even more!

5. When the onions are a rich, deep, sticky brown, add 1 tbsp balsamic vinegar and stir in well.

6. Dollop on top of your sausages or burgers, and enjoy!

Recipe courtesy of donaldrussell.com

ribsBBQ Beef Back Ribs

You will need

3 Beef Back Racks (whole)

3 tsp Salt & Pepper (mixed)

2 cloves Garlic (crushed)

3 tbsp Lemon Juice 

3 tbsp Olive Oil
½tsp Chilli Powder

BBQ Glaze

2 tbsp Tomato Ketchup

1 tbsp Worcestershire Sauce

2 tbsp Molasses
Honey or Golden Syrup

1 tsp Tabasco

Directions 

1. First, pat the racks dry with kitchen paper and cut down between the bones, but not all the way through. Rub the salt & pepper all over the racks. Combine the garlic, lemon juice, oil and chilli and brush the mixture over the racks. Cover with foil and leave to marinade in the fridge.

2. Now prepare the BBQ glaze by combining the Ketchup, Worcestershire Sauce, Honey and Tabasco to taste. Set aside.

3. Before you cook the racks, allow them to come to room temperature. Barbecue the racks on a gas or charcoal grill over a medium heat for approx. 60-90 minutes. During the last 15-20 minutes, regularly brush the glaze onto the ribs (e.g. every 4 or 5 minutes). Once cooked, remove from the grill and cover with foil. Leave in a warm place to rest for 10-15 minutes before serving.

Chef’s tip: If the weather is too bad for a BBQ, you can cook the ribs in an oven instead. Cook at 180°C/350°F/Gas 4 for 60-75 minutes, and brush the glaze onto the ribs during the last 15-20 minutes as above.

Recipe courtesy of donaldrussell.com





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