How to make festive cornbread stuffing recipe - Clementines and cranberries give a seasonal flair to this colorful stuffing, traditionally served with roasted turkey.
SERVES 6–8
PREP TIME 15 mins, COOK TIME 35–40 mins
Ingredients:
4 cups crumbled cornbread
3 garlic cloves, crushed
1 onion, finely chopped
3 clementines, peeled and segmented (see technique, below)
3oz (85g) dried cranberries
1 stick (8 tbsps) butter, diced
4 cups vegetable stock
Method:
1 Preheat the oven to 350ºF (180ºC). Put the cornbread into a large mixing bowl. Add the garlic and onion, then stir in the clementines, cranberries, and butter.
2 Add the stock and stir, making sure that the stuffing is fully incorporated. Scoop the stuffing generously into a lightly greased 9 x 9in (23 x 23cm) baking tray.
3 Bake in the preheated oven for 35–40 minutes, or until golden brown. Remove from the oven and leave to cool for 5 minutes before placing onto a wire rack. Serve hot.
Segmenting Citrus Fruit:
1 With a sharp knife, slice away the top and bottom of the fruit, then work all the way around it, slicing away the skin and pith.
2 Slice between each segment, leaving the thin layer of membrane behind until you have cut out all the segments.
Monday, June 27, 2016
refried black beans with pico de gallo
How to make refried black beans with pico de gallo recipe - Enjoy this Mexican-style side dish of mashed beans with a tomato salsa over rice for a satisfying meat-free meal.
SERVES 6
PREP TIME 15 mins, COOK TIME 2 hrs
Ingredients:
1lb (450g) dried black beans
1 onion, roughly chopped
3 garlic cloves, roughly chopped
salt and freshly ground black pepper
1 tsp olive oil
For the pico de gallo:
2 tomatoes, diced
1 red onion, finely chopped
handful of cilantro leaves, chopped
juice of 2 limes
To serve:
1 avocado, halved, pitted, and thinly sliced
1⁄3 cup grated Cheddar cheese (optional)
sour cream (optional)
Method:
1 Put the dried beans, onion, and garlic into a medium soup pot. Cover with water, season, and bring to a boil over high heat. Reduce the heat and simmer, covered, for 2 hours, or until the beans turn soft. Drain the beans but reserve 1 cup of the liquid.
2 Put the bean mixture and reserved liquid in a food processor, or use a hand-held blender, and blend until smooth.
3 In a heavy-based saucepan, heat the oil over medium heat. Spoon the blended beans into the pan and cook, stirring frequently, for 5–6 minutes, or until thickened.
4 To make the pico de gallo, mix the tomatoes and onion with the cilantro and lime juice. Serve the beans hot, topped with the pico de gallo, sliced avocado, and, if desired, cheese or sour cream.
SERVES 6
PREP TIME 15 mins, COOK TIME 2 hrs
Ingredients:
1lb (450g) dried black beans
1 onion, roughly chopped
3 garlic cloves, roughly chopped
salt and freshly ground black pepper
1 tsp olive oil
For the pico de gallo:
2 tomatoes, diced
1 red onion, finely chopped
handful of cilantro leaves, chopped
juice of 2 limes
To serve:
1 avocado, halved, pitted, and thinly sliced
1⁄3 cup grated Cheddar cheese (optional)
sour cream (optional)
Method:
1 Put the dried beans, onion, and garlic into a medium soup pot. Cover with water, season, and bring to a boil over high heat. Reduce the heat and simmer, covered, for 2 hours, or until the beans turn soft. Drain the beans but reserve 1 cup of the liquid.
2 Put the bean mixture and reserved liquid in a food processor, or use a hand-held blender, and blend until smooth.
3 In a heavy-based saucepan, heat the oil over medium heat. Spoon the blended beans into the pan and cook, stirring frequently, for 5–6 minutes, or until thickened.
4 To make the pico de gallo, mix the tomatoes and onion with the cilantro and lime juice. Serve the beans hot, topped with the pico de gallo, sliced avocado, and, if desired, cheese or sour cream.
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| refried black beans with pico de gallo |
spiced cranberry and orange sauce
How to make spiced cranberry and orange sauce recipe - Fresh cranberries need some sugar to counter their acidity. This sauce is perfect served with roasted turkey
SERVES 8
PREP TIME 5 mins, COOK TIME 10 mins
Ingredients:
3 heaped cups cranberries
1 cup fresh orange juice
finely grated zest of 1 large orange
1 cinnamon stick
1⁄2 cup sugar
1⁄3 cup light brown sugar
1 tbsp maple syrup
Method:
1 Put the cranberries in a small, heavy-based saucepan and cover them with the orange juice. Add the orange zest, cinnamon stick, and sugars.
2 Bring the liquid to a boil, then reduce to a simmer and cook over low heat for 10 minutes, stirring occasionally, until the cranberries have softened and burst, and the mixture has thickened and reduced.
3 Take the sauce off the heat, remove the cinnamon stick, and stir in the maple syrup. Serve the sauce either warm or at room temperature. You can also use it cold in a leftover turkey sandwich, mixed with good-quality mayonnaise or in the Grilled cheese sandwich.
Zesting an Orange:
For grated zest, hold the orange firmly in one hand and rub it diagonally, rather than vertically, across the fine holes of a grater.
For threadlike strips, hold the orange firmly in one hand and scrape its surface with a zester to create threadlike strips.
SERVES 8
PREP TIME 5 mins, COOK TIME 10 mins
Ingredients:
3 heaped cups cranberries
1 cup fresh orange juice
finely grated zest of 1 large orange
1 cinnamon stick
1⁄2 cup sugar
1⁄3 cup light brown sugar
1 tbsp maple syrup
Method:
1 Put the cranberries in a small, heavy-based saucepan and cover them with the orange juice. Add the orange zest, cinnamon stick, and sugars.
2 Bring the liquid to a boil, then reduce to a simmer and cook over low heat for 10 minutes, stirring occasionally, until the cranberries have softened and burst, and the mixture has thickened and reduced.
3 Take the sauce off the heat, remove the cinnamon stick, and stir in the maple syrup. Serve the sauce either warm or at room temperature. You can also use it cold in a leftover turkey sandwich, mixed with good-quality mayonnaise or in the Grilled cheese sandwich.
Zesting an Orange:
For grated zest, hold the orange firmly in one hand and rub it diagonally, rather than vertically, across the fine holes of a grater.
For threadlike strips, hold the orange firmly in one hand and scrape its surface with a zester to create threadlike strips.
fried green tomatoes with basil cream
How to make fried green tomatoes with basil cream recipe - A crispy coating and herbed cream dip turn these firm tomatoes into an irresistibly tasty side dish.
SERVES 4
PREP TIME 15–20 mins, plus soaking and resting, COOK TIME 15 mins
Ingredients:
8 green tomatoes
3⁄4 cup buttermilk
1⁄2 tsp smoked paprika or ancho chile powder
salt and freshly ground black pepper
1⁄3 cup cornmeal or fine polenta
1⁄3 cup panko or day-old breadcrumbs
1⁄4 cup finely grated Parmesan cheese
3 tbsp finely chopped basil
4 cups peanut or sunflower oil, for frying
¾ cup crème fraîche or sour cream
finely grated zest of 1⁄2 lemon
Method:
1 Slice the tops and bottoms off the tomatoes and, depending on the size of the tomatoes, cut them into 2 or 3 equal slices, about 1⁄4in (5mm) thick. Lay them in a single layer in a large, shallow dish. Whisk the buttermilk with the smoked paprika and season well. Pour the buttermilk over the tomatoes. Cover with plastic wrap and chill for at least 2 hours before cooking.
2 Place the cornmeal, breadcrumbs, and Parmesan in a food processor and pulse until well combined. Mix in 1 tbsp of the chopped basil and season well.
3 When the tomatoes have soaked, drain them well. Toss them in the cornmeal crust, making sure that they are evenly coated on all sides, then leave them to rest for at least 30 minutes on a wire rack to allow the coating to set a little—this will help it to stick during frying.
4 Pour the oil into a large, heavy-based frying pan to a depth of at least 1⁄2in (1cm). When the oil is hot, add the tomatoes, being careful not to overcrowd the pan. Cook them for 2–3 minutes, turning them once, until they are golden brown on both sides. Remove them with a slotted spoon and let them rest on a wire rack.
5 To make the basil cream, whisk together the crème fraîche, the remaining basil and lemon zest, and season well.
SERVES 4
PREP TIME 15–20 mins, plus soaking and resting, COOK TIME 15 mins
Ingredients:
8 green tomatoes
3⁄4 cup buttermilk
1⁄2 tsp smoked paprika or ancho chile powder
salt and freshly ground black pepper
1⁄3 cup cornmeal or fine polenta
1⁄3 cup panko or day-old breadcrumbs
1⁄4 cup finely grated Parmesan cheese
3 tbsp finely chopped basil
4 cups peanut or sunflower oil, for frying
¾ cup crème fraîche or sour cream
finely grated zest of 1⁄2 lemon
Method:
1 Slice the tops and bottoms off the tomatoes and, depending on the size of the tomatoes, cut them into 2 or 3 equal slices, about 1⁄4in (5mm) thick. Lay them in a single layer in a large, shallow dish. Whisk the buttermilk with the smoked paprika and season well. Pour the buttermilk over the tomatoes. Cover with plastic wrap and chill for at least 2 hours before cooking.
2 Place the cornmeal, breadcrumbs, and Parmesan in a food processor and pulse until well combined. Mix in 1 tbsp of the chopped basil and season well.
3 When the tomatoes have soaked, drain them well. Toss them in the cornmeal crust, making sure that they are evenly coated on all sides, then leave them to rest for at least 30 minutes on a wire rack to allow the coating to set a little—this will help it to stick during frying.
4 Pour the oil into a large, heavy-based frying pan to a depth of at least 1⁄2in (1cm). When the oil is hot, add the tomatoes, being careful not to overcrowd the pan. Cook them for 2–3 minutes, turning them once, until they are golden brown on both sides. Remove them with a slotted spoon and let them rest on a wire rack.
5 To make the basil cream, whisk together the crème fraîche, the remaining basil and lemon zest, and season well.
sweet potato casserole with bacon
How to make sweet potato casserole with bacon recipe - Traditionally served with turkey at Thanksgiving, the smooth, sweet potato contrasts well with the crunchy, salty topping.
SERVES 8
PREP TIME 20 mins, COOK TIME 1 hr
Ingredients:
4lb (1.8kg) sweet potatoes, peeled and chopped
4 eggs
1 3⁄4 cups sugar
3 sticks (11⁄2 cups) unsalted butter, melted and cooled
1 cup milk
1 tsp vanilla extract
For the topping:
1lb (450g) thick-cut smoked bacon
1 tbsp ground cinnamon
2 tbsp sugar
4 tbsp butter
1 cup light brown sugar
1 cup chopped pecans
Method:
1 Preheat the oven to 350ºF (180ºC). Cook the potatoes in a saucepan of boiling water for 10 –15 minutes, or until tender. Drain well, mash until smooth, and set aside.
2 In a frying pan, dry-fry the bacon over medium-high heat for 10–15 minutes, turning occasionally, until evenly browned and crisp. Remove from the pan and drain on paper towels. Sprinkle with the cinnamon and sugar. Set aside. When it is cool enough to handle, crumble the bacon.
3 Place the eggs, sugar, and melted butter in a large bowl and, using a balloon whisk or an electric hand whisk, whisk until well combined; the mixture should be golden and silky. Add the milk and vanilla extract, then mix in the potatoes until well blended. Spoon the mixture into a large ovenproof casserole with a capacity of about 7 pints (4 liters).
4 Melt the butter and combine with the brown sugar, crumbled bacon pieces, and pecans. Sprinkle over the potato mixture in the casserole. Bake in the oven for 45 minutes. If the topping starts to brown, cover the dish with foil. Serve hot.
COOK’S TIP
For a much-loved take on this festive casserole, mix 11⁄2oz (45g) mini marshmallows into the topping mixture.
SERVES 8
PREP TIME 20 mins, COOK TIME 1 hr
Ingredients:
4lb (1.8kg) sweet potatoes, peeled and chopped
4 eggs
1 3⁄4 cups sugar
3 sticks (11⁄2 cups) unsalted butter, melted and cooled
1 cup milk
1 tsp vanilla extract
For the topping:
1lb (450g) thick-cut smoked bacon
1 tbsp ground cinnamon
2 tbsp sugar
4 tbsp butter
1 cup light brown sugar
1 cup chopped pecans
Method:
1 Preheat the oven to 350ºF (180ºC). Cook the potatoes in a saucepan of boiling water for 10 –15 minutes, or until tender. Drain well, mash until smooth, and set aside.
2 In a frying pan, dry-fry the bacon over medium-high heat for 10–15 minutes, turning occasionally, until evenly browned and crisp. Remove from the pan and drain on paper towels. Sprinkle with the cinnamon and sugar. Set aside. When it is cool enough to handle, crumble the bacon.
3 Place the eggs, sugar, and melted butter in a large bowl and, using a balloon whisk or an electric hand whisk, whisk until well combined; the mixture should be golden and silky. Add the milk and vanilla extract, then mix in the potatoes until well blended. Spoon the mixture into a large ovenproof casserole with a capacity of about 7 pints (4 liters).
4 Melt the butter and combine with the brown sugar, crumbled bacon pieces, and pecans. Sprinkle over the potato mixture in the casserole. Bake in the oven for 45 minutes. If the topping starts to brown, cover the dish with foil. Serve hot.
COOK’S TIP
For a much-loved take on this festive casserole, mix 11⁄2oz (45g) mini marshmallows into the topping mixture.
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| sweet potato casserole with bacon |
cornmeal crusted fried okra
How to make cornmeal crusted fried okra recipe - Cornmeal (you can also use fine polenta) gives a crunchy coating to deep-fried food. Use young okra for the best result.
SERVES 6–8
PREP TIME 15 mins, COOK TIME 15–20 mins
Ingredients:
1 cup all-purpose flour
2 tsp smoked paprika or ancho chile powder
1 tsp cayenne pepper
2 tsp salt
2 large eggs
1 cup cornmeal or fine polenta
24 okra, cut into 1⁄2in (1cm) slices
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying
apple cider vinegar, to serve
Method:
1 In a bowl, combine the flour with 1 tsp smoked paprika, 1⁄2 tsp cayenne pepper, and 1 tsp salt, and set aside. Whisk the eggs in a second bowl. In a third bowl, mix the cornmeal with the remaining smoked paprika, cayenne pepper, and salt.
2 Toss the okra in the flour mixture, dip each briefly in the eggs, then coat well in the cornmeal mixture.
3 Heat the oil to 375ºF (190ºC) in a large, heavy-based saucepan or deep-fat fryer, as shown in the technique on p144. Fry the okra, in batches, in the hot oil for 3–5 minutes, or until golden brown.
4 Remove them with a slotted spoon and let them cool on a wire rack while you fry the remaining batches. Serve with apple cider vinegar as a dip for a tangy twist.
SERVES 6–8
PREP TIME 15 mins, COOK TIME 15–20 mins
Ingredients:
1 cup all-purpose flour
2 tsp smoked paprika or ancho chile powder
1 tsp cayenne pepper
2 tsp salt
2 large eggs
1 cup cornmeal or fine polenta
24 okra, cut into 1⁄2in (1cm) slices
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying
apple cider vinegar, to serve
Method:
1 In a bowl, combine the flour with 1 tsp smoked paprika, 1⁄2 tsp cayenne pepper, and 1 tsp salt, and set aside. Whisk the eggs in a second bowl. In a third bowl, mix the cornmeal with the remaining smoked paprika, cayenne pepper, and salt.
2 Toss the okra in the flour mixture, dip each briefly in the eggs, then coat well in the cornmeal mixture.
3 Heat the oil to 375ºF (190ºC) in a large, heavy-based saucepan or deep-fat fryer, as shown in the technique on p144. Fry the okra, in batches, in the hot oil for 3–5 minutes, or until golden brown.
4 Remove them with a slotted spoon and let them cool on a wire rack while you fry the remaining batches. Serve with apple cider vinegar as a dip for a tangy twist.
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| cornmeal crusted fried okra |
slow cooked black beans
How to make slow cooked black beans recipe - It’s a good idea to make more than you’ll need, as these versatile beans keep well and the flavour improves overnight.
SERVES 4–6
PREP TIME 20 mins, plus soaking, COOK TIME 1 1⁄2 hrs
Ingredients:
1 cup dried black beans
2 tbsp olive oil
1 red onion, finely chopped
1 large garlic clove, finely chopped
1 large jalapeño or other mild green chilli, finely chopped
1⁄3 cup pancetta, finely diced
3 cups hot chicken stock
freshly ground black pepper
chopped cilantro leaves, to garnish (optional)
sour cream, to serve (optional)
Method:
1 Put the dried beans in a large bowl, cover well with cold water, and allow them to soak overnight. The beans will swell as they soak, so leave enough room for them to expand. Drain the beans and rinse them well under cold running water.
2 Heat the oil in a medium, heavy-based saucepan. Fry the onion over a medium heat for 5 minutes, until softened but not browned. Add the garlic and jalapeño and cook for another minute. Finally, add the pancetta and cook for 3 –4 minutes, until crispy and golden brown.
3 Add the beans and chicken stock to the pan. Season to taste with pepper (the stock and pancetta are salty). Bring to the boil, reduce to a low simmer, and cook, uncovered, for 1 hour, or until the cooking liquid is reduced.
4 Cover and cook on a very low heat for 30–45 minutes, until the beans are tender and the liquid has reduced and thickened. Serve on its own, or with a sprinkling of cilantro and a bowl of sour cream on the side.
SERVES 4–6
PREP TIME 20 mins, plus soaking, COOK TIME 1 1⁄2 hrs
Ingredients:
1 cup dried black beans
2 tbsp olive oil
1 red onion, finely chopped
1 large garlic clove, finely chopped
1 large jalapeño or other mild green chilli, finely chopped
1⁄3 cup pancetta, finely diced
3 cups hot chicken stock
freshly ground black pepper
chopped cilantro leaves, to garnish (optional)
sour cream, to serve (optional)
Method:
1 Put the dried beans in a large bowl, cover well with cold water, and allow them to soak overnight. The beans will swell as they soak, so leave enough room for them to expand. Drain the beans and rinse them well under cold running water.
2 Heat the oil in a medium, heavy-based saucepan. Fry the onion over a medium heat for 5 minutes, until softened but not browned. Add the garlic and jalapeño and cook for another minute. Finally, add the pancetta and cook for 3 –4 minutes, until crispy and golden brown.
3 Add the beans and chicken stock to the pan. Season to taste with pepper (the stock and pancetta are salty). Bring to the boil, reduce to a low simmer, and cook, uncovered, for 1 hour, or until the cooking liquid is reduced.
4 Cover and cook on a very low heat for 30–45 minutes, until the beans are tender and the liquid has reduced and thickened. Serve on its own, or with a sprinkling of cilantro and a bowl of sour cream on the side.
rainbow potato gratin
How to make rainbow potato gratin recipe - Try layering as many different-colored potatoes as you can find for this eye-catching dish.
SERVES 4
PREP TIME 20 mins, COOK TIME 45 mins
Ingredients:
2lb (900g) sweet potatoes; purple potatoes, such as salad blue; and yellow, waxy potatoes (total weight)
2 cups heavy cream
4 garlic cloves, crushed
2 cups grated Cheddar cheese
salt and freshly ground black pepper
pinch of red pepper flakes
Method:
1 Preheat the oven to 350ºF (180ºC). Leaving the skin on, scrub the potatoes well and cut them into thin slices (see the technique below). In a small saucepan, add the cream and garlic, and bring to a boil over medium heat. Remove from the heat and set aside.
2 In a medium flameproof casserole, layer the potatoes and cheese, sprinkling a little salt and pepper between each layer. Finish with a generous layer of cheese.
3 Pour the cream around the edge of the potatoes, so as not to disturb the layers. Season well and add a pinch of red pepper flakes. Bake for 45 minutes, or until the potatoes are golden brown and the cheese starts to bubble.
COOK’S TIP
If salad blue potatoes are not available, try using fresh beets instead.
SERVES 4
PREP TIME 20 mins, COOK TIME 45 mins
Ingredients:
2lb (900g) sweet potatoes; purple potatoes, such as salad blue; and yellow, waxy potatoes (total weight)
2 cups heavy cream
4 garlic cloves, crushed
2 cups grated Cheddar cheese
salt and freshly ground black pepper
pinch of red pepper flakes
Method:
1 Preheat the oven to 350ºF (180ºC). Leaving the skin on, scrub the potatoes well and cut them into thin slices (see the technique below). In a small saucepan, add the cream and garlic, and bring to a boil over medium heat. Remove from the heat and set aside.
2 In a medium flameproof casserole, layer the potatoes and cheese, sprinkling a little salt and pepper between each layer. Finish with a generous layer of cheese.
3 Pour the cream around the edge of the potatoes, so as not to disturb the layers. Season well and add a pinch of red pepper flakes. Bake for 45 minutes, or until the potatoes are golden brown and the cheese starts to bubble.
COOK’S TIP
If salad blue potatoes are not available, try using fresh beets instead.
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| rainbow potato gratin |
sweet potato parmesan tots
How to make sweet potato parmesan tots recipe - Sweet, salty, and slightly spicy, these bite-sized treats make a great accompaniment to any meal.
MAKES 30
PREP TIME 20 mins, COOK TIME 40 mins, plus cooling
Ingredients:
4 large sweet potatoes
2⁄3 cup grated Parmesan cheese
1⁄4 cup all-purpose flour
1 tsp garlic powder
1 tsp mustard seeds
1 tsp cayenne pepper
13⁄4 pints (1 liter) peanut or sunflower oil, for frying
For the honey mustard dip:
1⁄4 cup Dijon mustard
1⁄4 cup mayonnaise
1⁄4 cup honey
Method:
1 Boil the sweet potatoes for 10–15 minutes, or until cooked but firm. The potatoes should be soft enough to be easily pierced with a fork, but firm enough to be grated.
2 Allow the potatoes to cool until you can comfortably handle them. Once cool enough, peel off the skin and grate the potatoes. Combine the grated potatoes with the Parmesan cheese, flour, garlic powder, mustard seeds, and cayenne pepper.
3 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC), as shown in the technique on p144. Take about 1 tbsp of the potato mixture and roll it between your palms to form a ball. Repeat to make the remaining balls.
4 Fry the balls in batches of 6 for 2–3 minutes each, or until brown.Remove them with a slotted spoon and let them rest on a wire rack while you fry the remaining balls.
5 For the honey mustard dip, combine the mustard, mayonnaise, and honey in a small bowl. Stir well to incorporate all the ingredients. Serve the tots hot with the dip.
MAKES 30
PREP TIME 20 mins, COOK TIME 40 mins, plus cooling
Ingredients:
4 large sweet potatoes
2⁄3 cup grated Parmesan cheese
1⁄4 cup all-purpose flour
1 tsp garlic powder
1 tsp mustard seeds
1 tsp cayenne pepper
13⁄4 pints (1 liter) peanut or sunflower oil, for frying
For the honey mustard dip:
1⁄4 cup Dijon mustard
1⁄4 cup mayonnaise
1⁄4 cup honey
Method:
1 Boil the sweet potatoes for 10–15 minutes, or until cooked but firm. The potatoes should be soft enough to be easily pierced with a fork, but firm enough to be grated.
2 Allow the potatoes to cool until you can comfortably handle them. Once cool enough, peel off the skin and grate the potatoes. Combine the grated potatoes with the Parmesan cheese, flour, garlic powder, mustard seeds, and cayenne pepper.
3 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC), as shown in the technique on p144. Take about 1 tbsp of the potato mixture and roll it between your palms to form a ball. Repeat to make the remaining balls.
4 Fry the balls in batches of 6 for 2–3 minutes each, or until brown.Remove them with a slotted spoon and let them rest on a wire rack while you fry the remaining balls.
5 For the honey mustard dip, combine the mustard, mayonnaise, and honey in a small bowl. Stir well to incorporate all the ingredients. Serve the tots hot with the dip.
garlic and shallot mashed potatoes
How to make garlic and shallot mashed potatoes recipe - For an indulgent treat, nothing beats these creamy mashed potatoes with caramelized shallots and garlic.
SERVES 4
PREP TIME 15 mins, COOK TIME 25 mins
Ingredients:
5 large potatoes, such as Russet, cut into quarters
8 tbsps butter, diced, plus extra for frying
2 shallots, sliced into rings
2 garlic cloves, crushed
1⁄2 cup sour cream
juice of 1 lemon
salt and freshly ground black pepper
Method:
1 Leaving the skins on, cook the potatoes in a saucepan of boiling water for about 20 minutes, or until tender.
2 Meanwhile, in a frying pan, heat a pat of butter over medium heat and sauté the shallots and garlic until softened and browned.
3 When the potatoes have softened, drain well and transfer them to a large bowl. With the skin still on, use a potato masher or fork to mash the potatoes.
4 Stir in the sour cream, butter, lemon juice, and the sautéed shallots and garlic. Season to taste and serve hot.
Peeling Garlic:
1 Place each garlic clove on a chopping board. Cover with the flat side of a large knife and pound with the palm of your hand.
2 Peel away the papery skin and discard it. Then cut off the ends of each clove, and finely chop or crush the garlic.
SERVES 4
PREP TIME 15 mins, COOK TIME 25 mins
Ingredients:
5 large potatoes, such as Russet, cut into quarters
8 tbsps butter, diced, plus extra for frying
2 shallots, sliced into rings
2 garlic cloves, crushed
1⁄2 cup sour cream
juice of 1 lemon
salt and freshly ground black pepper
Method:
1 Leaving the skins on, cook the potatoes in a saucepan of boiling water for about 20 minutes, or until tender.
2 Meanwhile, in a frying pan, heat a pat of butter over medium heat and sauté the shallots and garlic until softened and browned.
3 When the potatoes have softened, drain well and transfer them to a large bowl. With the skin still on, use a potato masher or fork to mash the potatoes.
4 Stir in the sour cream, butter, lemon juice, and the sautéed shallots and garlic. Season to taste and serve hot.
Peeling Garlic:
1 Place each garlic clove on a chopping board. Cover with the flat side of a large knife and pound with the palm of your hand.
2 Peel away the papery skin and discard it. Then cut off the ends of each clove, and finely chop or crush the garlic.
grilled corn with lime and chili butter
How to make grilled corn with lime and chili butter recipe - This butter is an easy way to flavor grilled vegetables, meat, or fish. It freezes well for up to 6 months.
SERVES 4
PREP TIME 10 mins, COOK TIME 10 mins, plus freezing
Ingredients:
7 tbsp unsalted butter, softened
finely grated zest of 1 lime
1⁄2 tsp chili powder or cayenne pepper
1⁄2 tsp salt
freshly ground black pepper
4 corn cobs
a little olive oil
Method:
1 Prepare a grill for cooking. In a small bowl, mash the butter with the lime zest, chili powder, and salt and pepper.
2 Cut a piece of parchment paper, about 6in (15cm) square. Put the butter in the middle of one edge of the paper and shape it like a sausage. Roll the butter sausage up in the paper, then twist the ends so the butter forms a tight shape. Leave in the freezer for at least 30 minutes before use (or freeze until needed).
3 Cook the corn cobs in a large pan of boiling water for up to 5 minutes until the corn is tender (this will depend on the size and age of the cobs). Drain well, rub them in a little oil, and grill for 6 minutes over hot coals or flame, turning them frequently, until they are lightly charred on all sides.
4 Serve the corn with a 1⁄2in- (1cm-) thick disk of the chilled butter on top to melt.
SERVES 4
PREP TIME 10 mins, COOK TIME 10 mins, plus freezing
Ingredients:
7 tbsp unsalted butter, softened
finely grated zest of 1 lime
1⁄2 tsp chili powder or cayenne pepper
1⁄2 tsp salt
freshly ground black pepper
4 corn cobs
a little olive oil
Method:
1 Prepare a grill for cooking. In a small bowl, mash the butter with the lime zest, chili powder, and salt and pepper.
2 Cut a piece of parchment paper, about 6in (15cm) square. Put the butter in the middle of one edge of the paper and shape it like a sausage. Roll the butter sausage up in the paper, then twist the ends so the butter forms a tight shape. Leave in the freezer for at least 30 minutes before use (or freeze until needed).
3 Cook the corn cobs in a large pan of boiling water for up to 5 minutes until the corn is tender (this will depend on the size and age of the cobs). Drain well, rub them in a little oil, and grill for 6 minutes over hot coals or flame, turning them frequently, until they are lightly charred on all sides.
4 Serve the corn with a 1⁄2in- (1cm-) thick disk of the chilled butter on top to melt.
 |
| grilled corn with lime and chili butter |
creamed corn with basil and parmesan
How to make creamed corn with basil and parmesan recipe - Here, fresh corn is cooked in the style of a risotto, with Parmesan and basil added to complete the Italian feel.
SERVES 4–6
PREP TIME 10 mins, COOK TIME 30 mins
Ingredients:
4 corn cobs, about 1lb 2oz (500g), kernel weight
4 tbsp unsalted butter
2 tsp olive oil
1 onion, finely chopped
1 cup good-quality hot chicken or vegetable stock
1⁄2 cup heavy cream
1 tsp all-purpose flour
1⁄2 cup finely grated Parmesan cheese
2 tbsp finely chopped basil
salt and freshly ground black pepper
Method:
1 Remove the kernels and “milk” from the corn cobs, as shown in the technique below. Try using really young, fresh corn for this recipe, as the skins will be softer and easier to break down on cooking.
2 Melt the butter and oil in a medium, heavy-based saucepan. Add the onion and cook over low heat for 5 minutes, until softened but not browned. Add the corn and its juices along with the stock to the pan; the corn should be barely covered by the liquid. Bring to a boil, reduce to a simmer, and cook, covered, for 15 minutes, until the corn starts to soften. If you prefer a smoother, creamed corn, use a hand-held blender to partially liquidize the corn while it is still in the pan.
3 Remove the lid, add the cream, sprinkle over the flour, and increase the heat. Cook over high heat, stirring frequently, for 7–10 minutes, until the cream has reduced and thickened and the corn is soft. Remove from the heat, then stir in the Parmesan and basil. Season to taste at the end of the cooking time. Salting at the beginning may cause the skin of the kernels to toughen and result in a less creamy texture.
Removing Corn Kernels:
1 Hold the corn cob upright on a chopping board and use a sharp knife to cut down the sides to release the kernels. Rotate the cob and repeat.
2 To extract the “milk,” hold the cob upright in a bowl and scrape down the sides with the knife’s blunt edge. This starchy juice will thicken the dish.
SERVES 4–6
PREP TIME 10 mins, COOK TIME 30 mins
Ingredients:
4 corn cobs, about 1lb 2oz (500g), kernel weight
4 tbsp unsalted butter
2 tsp olive oil
1 onion, finely chopped
1 cup good-quality hot chicken or vegetable stock
1⁄2 cup heavy cream
1 tsp all-purpose flour
1⁄2 cup finely grated Parmesan cheese
2 tbsp finely chopped basil
salt and freshly ground black pepper
Method:
1 Remove the kernels and “milk” from the corn cobs, as shown in the technique below. Try using really young, fresh corn for this recipe, as the skins will be softer and easier to break down on cooking.
2 Melt the butter and oil in a medium, heavy-based saucepan. Add the onion and cook over low heat for 5 minutes, until softened but not browned. Add the corn and its juices along with the stock to the pan; the corn should be barely covered by the liquid. Bring to a boil, reduce to a simmer, and cook, covered, for 15 minutes, until the corn starts to soften. If you prefer a smoother, creamed corn, use a hand-held blender to partially liquidize the corn while it is still in the pan.
3 Remove the lid, add the cream, sprinkle over the flour, and increase the heat. Cook over high heat, stirring frequently, for 7–10 minutes, until the cream has reduced and thickened and the corn is soft. Remove from the heat, then stir in the Parmesan and basil. Season to taste at the end of the cooking time. Salting at the beginning may cause the skin of the kernels to toughen and result in a less creamy texture.
Removing Corn Kernels:
1 Hold the corn cob upright on a chopping board and use a sharp knife to cut down the sides to release the kernels. Rotate the cob and repeat.
2 To extract the “milk,” hold the cob upright in a bowl and scrape down the sides with the knife’s blunt edge. This starchy juice will thicken the dish.
American coleslaw
How to make American coleslaw recipe - Light on the mayo and with a mild heat of mustard and chile, this coleslaw makes a perfect side dish.
SERVES 6
PREP TIME 20 mins
Ingredients:
1⁄2 cup mayonnaise
1⁄4 cup apple cider vinegar
1 tsp mustard powder
1 tbsp brown mustard
1 tsp garlic powder
1 tsp red pepper flakes
salt and freshly ground black pepper
1⁄2 green cabbage
1 red onion, thinly sliced
4 small carrots, grated
3 celery stalks, thinly sliced
Method:
1 In a medium bowl, mix together the mayonnaise, vinegar, powdered and brown mustards, garlic powder, and red pepper flakes. Season well.
2 Hold the cabbage, cut-side down, on a chopping board and cut in half lengthwise, straight through the stalk. Slice out the core from each wedge and cut across the cabbage, creating broad or fine shreds. Transfer to a large bowl.
3 Add the other vegetables and mix well until the vegetables are well coated in the mayonnaise. Served chilled.
SERVES 6
PREP TIME 20 mins
Ingredients:
1⁄2 cup mayonnaise
1⁄4 cup apple cider vinegar
1 tsp mustard powder
1 tbsp brown mustard
1 tsp garlic powder
1 tsp red pepper flakes
salt and freshly ground black pepper
1⁄2 green cabbage
1 red onion, thinly sliced
4 small carrots, grated
3 celery stalks, thinly sliced
Method:
1 In a medium bowl, mix together the mayonnaise, vinegar, powdered and brown mustards, garlic powder, and red pepper flakes. Season well.
2 Hold the cabbage, cut-side down, on a chopping board and cut in half lengthwise, straight through the stalk. Slice out the core from each wedge and cut across the cabbage, creating broad or fine shreds. Transfer to a large bowl.
3 Add the other vegetables and mix well until the vegetables are well coated in the mayonnaise. Served chilled.
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| American coleslaw |
green bean casserole
How to make green bean casserole recipe - This modern twist on a classic Thanksgiving side has the green beans smothered in a rich, garlicky sauce before baking.
SERVES 6–8
PREP TIME 15 mins, COOK TIME 40 mins
Ingredients:
2 cups heavy cream
2 tbsp all-purpose flour
8 tbsps (1 stick) butter, diced
3 garlic cloves, crushed
salt and freshly ground black pepper
8oz (225g) button mushrooms, quartered
1lb (450g) green beans, trimmed
1 tbsp olive oil
3 1⁄2oz (100g) shallots, sliced into thin rings
Method:
1 Preheat the oven to 350ºF (180ºC). In a saucepan, whisk together the cream, flour, butter, garlic, and seasoning over medium heat. Simmer for 5 minutes, or until thickened. Stir in the mushrooms and simmer for a further 15 minutes.
2 Meanwhile, bring a large saucepan of salted water to a boil and blanch the beans for 45–60 seconds, or until they turn bright green. Drain, and rinse them in cold water to stop the cooking process.
3 In a frying pan, heat the oil and quickly sauté the shallots over medium-high heat until they brown. Spread the beans evenly in a flameproof casserole and pour over the mushroom cream sauce.
Sprinkle the shallots over the sauce and bake, uncovered, for 30–35 minutes, or until the beans are tender but still retain some bite. Serve hot with Garlic buttered roasted turkey.
SERVES 6–8
PREP TIME 15 mins, COOK TIME 40 mins
Ingredients:
2 cups heavy cream
2 tbsp all-purpose flour
8 tbsps (1 stick) butter, diced
3 garlic cloves, crushed
salt and freshly ground black pepper
8oz (225g) button mushrooms, quartered
1lb (450g) green beans, trimmed
1 tbsp olive oil
3 1⁄2oz (100g) shallots, sliced into thin rings
Method:
1 Preheat the oven to 350ºF (180ºC). In a saucepan, whisk together the cream, flour, butter, garlic, and seasoning over medium heat. Simmer for 5 minutes, or until thickened. Stir in the mushrooms and simmer for a further 15 minutes.
2 Meanwhile, bring a large saucepan of salted water to a boil and blanch the beans for 45–60 seconds, or until they turn bright green. Drain, and rinse them in cold water to stop the cooking process.
3 In a frying pan, heat the oil and quickly sauté the shallots over medium-high heat until they brown. Spread the beans evenly in a flameproof casserole and pour over the mushroom cream sauce.
Sprinkle the shallots over the sauce and bake, uncovered, for 30–35 minutes, or until the beans are tender but still retain some bite. Serve hot with Garlic buttered roasted turkey.
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| green bean casserole |
collard greens agrodolce
How to make collard greens agrodolce recipe - Agrodolce, a traditional Italian sweet-and-sour sauce, is given an American twist here with the use of maple syrup.
SERVES 4
PREP TIME 15 mins, COOK TIME 15–20 mins
Ingredients:
3 tbsp olive oil
1 large onion, finely diced
4 1⁄2oz (125g) pancetta, finely chopped
2 garlic cloves, crushed
10oz (300g) collard greens or spring greens, de-ribbed and finely shredded, prepared weight
3⁄4 cup hot chicken stock
salt and freshly ground black pepper
2 tbsp balsamic vinegar
1 tbsp maple syrup
Method:
1 Heat the oil in a large, heavy-based saucepan over medium heat. Fry the onion over medium heat for 5 minutes, until softened but not browned. Add the pancetta and cook for 2 minutes, until it begins to crisp up. Then add the garlic and cook for a further minute.
2 Add the shredded greens to the pan, in 2 batches if necessary, to allow them to wilt. Toss them in the onion and pancetta. Add the stock and season well. Bring the pan to a boil, reduce to a simmer, and cook, covered, for 5 minutes, until the greens have wilted.
3 Remove the lid and increase the heat to high. Cook the greens for a further 5 minutes, stirring frequently, until the liquid has evaporated and the greens are soft.
4 Add the vinegar and maple syrup, and cook for a minute until the remaining liquid has reduced to a syrupy glaze. Check the seasoning and serve.
SERVES 4
PREP TIME 15 mins, COOK TIME 15–20 mins
Ingredients:
3 tbsp olive oil
1 large onion, finely diced
4 1⁄2oz (125g) pancetta, finely chopped
2 garlic cloves, crushed
10oz (300g) collard greens or spring greens, de-ribbed and finely shredded, prepared weight
3⁄4 cup hot chicken stock
salt and freshly ground black pepper
2 tbsp balsamic vinegar
1 tbsp maple syrup
Method:
1 Heat the oil in a large, heavy-based saucepan over medium heat. Fry the onion over medium heat for 5 minutes, until softened but not browned. Add the pancetta and cook for 2 minutes, until it begins to crisp up. Then add the garlic and cook for a further minute.
2 Add the shredded greens to the pan, in 2 batches if necessary, to allow them to wilt. Toss them in the onion and pancetta. Add the stock and season well. Bring the pan to a boil, reduce to a simmer, and cook, covered, for 5 minutes, until the greens have wilted.
3 Remove the lid and increase the heat to high. Cook the greens for a further 5 minutes, stirring frequently, until the liquid has evaporated and the greens are soft.
4 Add the vinegar and maple syrup, and cook for a minute until the remaining liquid has reduced to a syrupy glaze. Check the seasoning and serve.
american boston baked beans
How to make american boston baked beans recipe - These beans are cooked to a traditional recipe that dates back to the time of the first settlers to America.
SERVES 4–6
PREP TIME 15 mins, COOK TIME 2 1⁄2 hrs
Ingredients:
10oz (300g) thick-cut smoked bacon, chopped, or diced pancetta
3 x 14oz (400g) can Great Northern beans or cannellini beans
10oz (300g) onion, diced
3 garlic cloves, chopped
1 1⁄2 cups molasses
1 tsp garlic powder
1⁄4 cup apple cider vinegar
2 tsp mustard powder
1 tsp paprika
2 tsp salt and pinch of freshly ground black pepper
1⁄3 cup chopped parsley, to garnish
Method:
1 Preheat the oven to 325ºF (160ºC). In a heavy-based soup pot or flameproof casserole, brown the bacon over high heat for 5 minutes on each side. Remove from the pot and set aside.
2 Add 1 can of beans with their juices and one-third of the onion to the pot, then add one-third of the garlic over it and top with one-third of the bacon. Repeat to make two more layers.
3 In a medium bowl, whisk together the molasses, garlic powder, vinegar, mustard powder, paprika, and salt and pepper. Pour over the bean mixture, then bake, uncovered, in the oven for 21⁄2 hours. Season to taste, and serve hot, garnished with the parsley.
SERVES 4–6
PREP TIME 15 mins, COOK TIME 2 1⁄2 hrs
Ingredients:
10oz (300g) thick-cut smoked bacon, chopped, or diced pancetta
3 x 14oz (400g) can Great Northern beans or cannellini beans
10oz (300g) onion, diced
3 garlic cloves, chopped
1 1⁄2 cups molasses
1 tsp garlic powder
1⁄4 cup apple cider vinegar
2 tsp mustard powder
1 tsp paprika
2 tsp salt and pinch of freshly ground black pepper
1⁄3 cup chopped parsley, to garnish
Method:
1 Preheat the oven to 325ºF (160ºC). In a heavy-based soup pot or flameproof casserole, brown the bacon over high heat for 5 minutes on each side. Remove from the pot and set aside.
2 Add 1 can of beans with their juices and one-third of the onion to the pot, then add one-third of the garlic over it and top with one-third of the bacon. Repeat to make two more layers.
3 In a medium bowl, whisk together the molasses, garlic powder, vinegar, mustard powder, paprika, and salt and pepper. Pour over the bean mixture, then bake, uncovered, in the oven for 21⁄2 hours. Season to taste, and serve hot, garnished with the parsley.
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| american boston baked beans |
warm edamame succotash
How to make warm edamame succotash recipe - Although lima beans are more traditionally used in succotash, edamame give this salad a pleasing bite and modern twist.
SERVES 4
PREP TIME 10 mins, COOK TIME 10–12 mins
Ingredients:
2 corn cobs
1 1⁄2 cups frozen, shelled edamame (soy beans)
2 tbsp olive oil
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1⁄2 cup bacon, finely diced
2 tbsp balsamic vinegar
1 tsp soy sauce
1⁄2 tsp sugar
salt and freshly ground black pepper
3⁄4 cup cherry tomatoes, halved
2 scallions, trimmed and finely chopped
2 heaped tbsp mint, finely chopped, plus extra to serve
Method:
1 Hold the corn cob upright on a chopping board and, using a sharp knife, cut down the sides to release the kernels. Put the kernels and edamame in a large pan of boiling water and cook for 2–3 minutes until just cooked, but still al dente. Drain the vegetables and put them in a bowl of ice water—this will help to stop the cooking process and preserve their color. Drain well and set aside.
2 Heat the oil in a large, heavy-based frying pan over medium heat.Cook the onion for 5 minutes, until softened but not browned. Add the garlic and bacon, and cook for a further 3–4 minutes until
the bacon is crispy.
3 Remove from the heat and stir in the vinegar, soy sauce, and sugar, and season well. Add the corn and edamame mix, tomatoes, scallions, and mint to the pan and stir well to combine. Pour the salad out into a serving bowl and scatter with more mint, if desired. Serve warm or at room temperature.
COOK’S TIP
If edamame are not available, try using small fava beans instead. For best results, briefly blanch the beans and peel to reveal their bright green flesh.
SERVES 4
PREP TIME 10 mins, COOK TIME 10–12 mins
Ingredients:
2 corn cobs
1 1⁄2 cups frozen, shelled edamame (soy beans)
2 tbsp olive oil
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1⁄2 cup bacon, finely diced
2 tbsp balsamic vinegar
1 tsp soy sauce
1⁄2 tsp sugar
salt and freshly ground black pepper
3⁄4 cup cherry tomatoes, halved
2 scallions, trimmed and finely chopped
2 heaped tbsp mint, finely chopped, plus extra to serve
Method:
1 Hold the corn cob upright on a chopping board and, using a sharp knife, cut down the sides to release the kernels. Put the kernels and edamame in a large pan of boiling water and cook for 2–3 minutes until just cooked, but still al dente. Drain the vegetables and put them in a bowl of ice water—this will help to stop the cooking process and preserve their color. Drain well and set aside.
2 Heat the oil in a large, heavy-based frying pan over medium heat.Cook the onion for 5 minutes, until softened but not browned. Add the garlic and bacon, and cook for a further 3–4 minutes until
the bacon is crispy.
3 Remove from the heat and stir in the vinegar, soy sauce, and sugar, and season well. Add the corn and edamame mix, tomatoes, scallions, and mint to the pan and stir well to combine. Pour the salad out into a serving bowl and scatter with more mint, if desired. Serve warm or at room temperature.
COOK’S TIP
If edamame are not available, try using small fava beans instead. For best results, briefly blanch the beans and peel to reveal their bright green flesh.
onion rings with chipotle aïoli
How to make onion rings with chipotle aïoli recipe - This tasty side dish is an excellent accompaniment to dry-rub steak and also works as a stand-alone appetizer.
MAKES 20
PREP TIME 15 mins, COOK TIME 15 mins
Ingredients:
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying
1 cup all-purpose flour
1 tsp ground chipotle or smoked paprika
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
1 large onion
1 cup milk
2 eggs
2 cups fresh white breadcrumbs
1 tbsp hot sauce
For the aïoli:
1 cup mayonnaise
1 tbsp ground chipotle or smoked paprika
4 garlic cloves, diced
juice of 1 lemon
Method:
1 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC) for deep-frying (see technique, below). In a medium bowl, combine the flour, paprika, cayenne pepper, and salt.
2 Peel and cut the onion into 1⁄2in (1cm) slices and pull apart the rings. Toss the onion rings in the flour mixture, remove and set aside.
3 Add the milk, eggs, breadcrumbs, and hot sauce to the flour mixture. Dip the onion rings in the batter, coating evenly on both sides, and fry them in the oil for 3–4 minutes, or until golden brown. Remove with a slotted spoon and let them cool slightly on a wire rack.
4 While the rings are frying, mix together all the ingredients for the aïoli in a small bowl. Serve the onion rings hot with the aïoli.
Heating Oil For Deep-Frying:
1 Add the oil to the saucepan or deepfat fryer, filling it no more than half full. Heat to 375ºF (190ºC) and add a cube of bread to test if the oil is ready.
2 Leave the bread to sizzle in the oil for 1 minute. If the oil is hot enough, the bread should turn golden brown. Remove with a slotted spoon.
MAKES 20
PREP TIME 15 mins, COOK TIME 15 mins
Ingredients:
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying
1 cup all-purpose flour
1 tsp ground chipotle or smoked paprika
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
1 large onion
1 cup milk
2 eggs
2 cups fresh white breadcrumbs
1 tbsp hot sauce
For the aïoli:
1 cup mayonnaise
1 tbsp ground chipotle or smoked paprika
4 garlic cloves, diced
juice of 1 lemon
Method:
1 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC) for deep-frying (see technique, below). In a medium bowl, combine the flour, paprika, cayenne pepper, and salt.
2 Peel and cut the onion into 1⁄2in (1cm) slices and pull apart the rings. Toss the onion rings in the flour mixture, remove and set aside.
3 Add the milk, eggs, breadcrumbs, and hot sauce to the flour mixture. Dip the onion rings in the batter, coating evenly on both sides, and fry them in the oil for 3–4 minutes, or until golden brown. Remove with a slotted spoon and let them cool slightly on a wire rack.
4 While the rings are frying, mix together all the ingredients for the aïoli in a small bowl. Serve the onion rings hot with the aïoli.
Heating Oil For Deep-Frying:
1 Add the oil to the saucepan or deepfat fryer, filling it no more than half full. Heat to 375ºF (190ºC) and add a cube of bread to test if the oil is ready.
2 Leave the bread to sizzle in the oil for 1 minute. If the oil is hot enough, the bread should turn golden brown. Remove with a slotted spoon.
jalapeño, onion, and cheddar hushpuppies
How to make jalapeño, onion, and cheddar hushpuppies recipe - These bite-sized treats are made with deep-fried cornbread batter, enhanced with spicy jalapeños and salty cheese.
MAKES 20
PREP TIME 15 mins, plus resting, COOK TIME 15 mins
Ingredients:
1 cup yellow cornmeal
1⁄2 cup self-rising flour
1 tsp baking powder
1 tsp sugar
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
freshly ground black pepper
1 cup finely grated sharp Cheddar cheese
1 large jalapeño or other mild green chile, finely chopped
4 large scallions, trimmed and finely chopped
1 cup buttermilk
1 egg
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying
Method:
1 Sift the cornmeal, flour, baking powder, sugar, cayenne pepper, and salt into a large bowl and season well with black pepper. Add the cheese, jalapeño, and scallions and mix well to combine.
2 Whisk together the buttermilk and egg in a bowl. Make a well in the center of the dry ingredients and whisk in the buttermilk to form a thick batter. Leave to rest for 10 minutes.
3 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC), as shown in the technique on p144. Using a lightly greased tablespoon measurer, form small, rounded spoonfuls of the batter and drop them quickly into the hot oil.
4 Cook for 2–3 minutes, turning occasionally, until they are puffed up and golden brown all over. Remove the cooked hushpuppies from the oil with a metal slotted spoon and drain them on paper towels. Serve immediately.
COOK’S TIP
When deep-frying, do not overcrowd the pan as the hushpuppies will not brown well. It is better to cook in batches. Never fill a pan more than half full with oil, as its level will rise when you add the hushpuppies, and could cause the hot oil to bubble over.
MAKES 20
PREP TIME 15 mins, plus resting, COOK TIME 15 mins
Ingredients:
1 cup yellow cornmeal
1⁄2 cup self-rising flour
1 tsp baking powder
1 tsp sugar
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
freshly ground black pepper
1 cup finely grated sharp Cheddar cheese
1 large jalapeño or other mild green chile, finely chopped
4 large scallions, trimmed and finely chopped
1 cup buttermilk
1 egg
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying
Method:
1 Sift the cornmeal, flour, baking powder, sugar, cayenne pepper, and salt into a large bowl and season well with black pepper. Add the cheese, jalapeño, and scallions and mix well to combine.
2 Whisk together the buttermilk and egg in a bowl. Make a well in the center of the dry ingredients and whisk in the buttermilk to form a thick batter. Leave to rest for 10 minutes.
3 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC), as shown in the technique on p144. Using a lightly greased tablespoon measurer, form small, rounded spoonfuls of the batter and drop them quickly into the hot oil.
4 Cook for 2–3 minutes, turning occasionally, until they are puffed up and golden brown all over. Remove the cooked hushpuppies from the oil with a metal slotted spoon and drain them on paper towels. Serve immediately.
COOK’S TIP
When deep-frying, do not overcrowd the pan as the hushpuppies will not brown well. It is better to cook in batches. Never fill a pan more than half full with oil, as its level will rise when you add the hushpuppies, and could cause the hot oil to bubble over.
 |
| jalapeño, onion, and cheddar hushpuppies |
vegetable fajitas with cilantro cream
How to make vegetable fajitas with cilantro cream recipe - Prepare all the vegetables beforehand, as fajitas require cooking the ingredients fast and serving them hot.
SERVES 4
PREP TIME 15 mins, COOK TIME 15 mins
Ingredients:
4 large Portobello mushrooms, sliced
2 ears of corn
2 tbsp olive oil, for frying
2 garlic cloves, crushed
1 jalapeño or other mild green chile, finely chopped
3 medium onions, roughly chopped
1 large green bell pepper, seeded and roughly chopped
8 small tortillas
For the marinade:
1 tbsp olive oil
juice of 3 limes
1 tsp chipotle paste
salt and freshly ground black pepper
For the cilantro cream:
3⁄4 cup Greek yogurt
juice of 1 lime
bunch of cilantro, chopped
Method:
1 To make the marinade, mix together the oil, lime juice, and chipotle paste in a bowl and season to taste. Stir in the mushroom slices, cover, and marinate for 10 minutes. For the cilantro cream, mix together the yogurt, lime juice, and cilantro in a small bowl.
2 Hold the corn upright on a board and, with a sharp knife, cut downward to shear off the kernels (see technique, p152). Heat the oil in a deep, straight-sided frying pan. Add the garlic, jalapeño, onions, pepper, and corn kernels. Cook, stirring frequently, for 3–5 minutes, or until golden brown and cooked through. Remove the vegetables from the pan.
3 Add the mushrooms, along with the marinade, to the pan and cook over medium to high heat for 1–2 minutes on each side until brown.
4 Layer the tortillas with the fajita vegetables, mushrooms, and cilantro cream. Serve hot.
SERVES 4
PREP TIME 15 mins, COOK TIME 15 mins
Ingredients:
4 large Portobello mushrooms, sliced
2 ears of corn
2 tbsp olive oil, for frying
2 garlic cloves, crushed
1 jalapeño or other mild green chile, finely chopped
3 medium onions, roughly chopped
1 large green bell pepper, seeded and roughly chopped
8 small tortillas
For the marinade:
1 tbsp olive oil
juice of 3 limes
1 tsp chipotle paste
salt and freshly ground black pepper
For the cilantro cream:
3⁄4 cup Greek yogurt
juice of 1 lime
bunch of cilantro, chopped
Method:
1 To make the marinade, mix together the oil, lime juice, and chipotle paste in a bowl and season to taste. Stir in the mushroom slices, cover, and marinate for 10 minutes. For the cilantro cream, mix together the yogurt, lime juice, and cilantro in a small bowl.
2 Hold the corn upright on a board and, with a sharp knife, cut downward to shear off the kernels (see technique, p152). Heat the oil in a deep, straight-sided frying pan. Add the garlic, jalapeño, onions, pepper, and corn kernels. Cook, stirring frequently, for 3–5 minutes, or until golden brown and cooked through. Remove the vegetables from the pan.
3 Add the mushrooms, along with the marinade, to the pan and cook over medium to high heat for 1–2 minutes on each side until brown.
4 Layer the tortillas with the fajita vegetables, mushrooms, and cilantro cream. Serve hot.
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| vegetable fajitas with cilantro cream |
red beans and quinoa
How to make red beans and quinoa recipe - Red beans and rice is a classic Creole dish. Using quinoa instead of rice gives it a healthy, modern twist.
SERVES 4–6
PREP TIME 15 mins, COOK TIME 1 hr
Ingredients:
1 tbsp olive oil
3 garlic cloves, crushed
1 onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 x 14oz (400g) can red kidney beans, drained
14oz (400g) can chopped tomatoes
1lb (450g) spicy turkey sausage
salt and black pepper
1 tsp red pepper flakes
1 tsp finely chopped thyme
1 tsp finely chopped sage
2 cups brown or red quinoa
Method:
1 In a large saucepan, heat the oil over medium heat. Sauté the garlic, then stir in the onion and cook until browned. Add the peppers, beans, and tomatoes, then reduce the heat to a simmer.
2 Cook the sausages in a frying pan for 10 minutes. Remove from the pan, cut into 1⁄2in (1cm) slices, and stir into the vegetable mixture, along with the seasoning, red pepper flakes, thyme, and sage. Simmer, uncovered, for 45 minutes.
3 Meanwhile, add the quinoa to a large, heavy-based saucepan filled with 41⁄4 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes, or until all the water has been absorbed. Fluff the quinoa with a fork and serve, topped with the sausage and vegetable mixture.
COOK’S TIP
For a vegetarian version, simply omit the turkey sausage and cook as usual.
SERVES 4–6
PREP TIME 15 mins, COOK TIME 1 hr
Ingredients:
1 tbsp olive oil
3 garlic cloves, crushed
1 onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 x 14oz (400g) can red kidney beans, drained
14oz (400g) can chopped tomatoes
1lb (450g) spicy turkey sausage
salt and black pepper
1 tsp red pepper flakes
1 tsp finely chopped thyme
1 tsp finely chopped sage
2 cups brown or red quinoa
Method:
1 In a large saucepan, heat the oil over medium heat. Sauté the garlic, then stir in the onion and cook until browned. Add the peppers, beans, and tomatoes, then reduce the heat to a simmer.
2 Cook the sausages in a frying pan for 10 minutes. Remove from the pan, cut into 1⁄2in (1cm) slices, and stir into the vegetable mixture, along with the seasoning, red pepper flakes, thyme, and sage. Simmer, uncovered, for 45 minutes.
3 Meanwhile, add the quinoa to a large, heavy-based saucepan filled with 41⁄4 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes, or until all the water has been absorbed. Fluff the quinoa with a fork and serve, topped with the sausage and vegetable mixture.
COOK’S TIP
For a vegetarian version, simply omit the turkey sausage and cook as usual.
Mac 'N' Cheese
How to make Mac 'N' Cheese recipe - A thick, creamy mac ʻn’ cheese is everybody’s idea of a tasty supper the ultimate family favorite.
SERVES 4
PREP TIME 10 mins, COOK TIME 15 mins
Ingredients:
2 3⁄4 cups dried macaroni
salt and freshly ground black pepper
3 1⁄2 tbsp butter
1⁄2 cup all-purpose flour
2 cups whole milk
1 1⁄3 cups grated sharp cheddar cheese
1⁄2 cup finely grated Parmesan cheese
steamed broccoli, to serve
Method:
1 Cook the macaroni in boiling salted water according to the package instructions. Drain and transfer to a shallow ovenproof dish.
2 Meanwhile, melt the butter in a saucepan. Whisk in the flour over low heat and cook for 2 minutes, whisking constantly, until the mixture begins to bubble and separate.
3 Take the pan off the heat and whisk in the milk, a little at a time, whisking well between each addition, until it has all been added and the sauce is smooth. Return to the heat and cook, stirring until the sauce thickens. Reduce the heat to low and cook, stirring occasionally, for 5 minutes. Be sure to whisk right into the edges of the saucepan, as this is where the sauce can burn if left undisturbed. Add 1 cup of the cheddar cheese and stir until it has melted.
4 Preheat the broiler on its highest setting. Pour the sauce over the macaroni, season with pepper, and stir well to coat. Sprinkle over the remaining cheddar cheese and the Parmesan. Place on a baking sheet and broil for 5 minutes, or until bubbling. Serve with steamed broccoli.
SERVES 4
PREP TIME 10 mins, COOK TIME 15 mins
Ingredients:
2 3⁄4 cups dried macaroni
salt and freshly ground black pepper
3 1⁄2 tbsp butter
1⁄2 cup all-purpose flour
2 cups whole milk
1 1⁄3 cups grated sharp cheddar cheese
1⁄2 cup finely grated Parmesan cheese
steamed broccoli, to serve
Method:
1 Cook the macaroni in boiling salted water according to the package instructions. Drain and transfer to a shallow ovenproof dish.
2 Meanwhile, melt the butter in a saucepan. Whisk in the flour over low heat and cook for 2 minutes, whisking constantly, until the mixture begins to bubble and separate.
3 Take the pan off the heat and whisk in the milk, a little at a time, whisking well between each addition, until it has all been added and the sauce is smooth. Return to the heat and cook, stirring until the sauce thickens. Reduce the heat to low and cook, stirring occasionally, for 5 minutes. Be sure to whisk right into the edges of the saucepan, as this is where the sauce can burn if left undisturbed. Add 1 cup of the cheddar cheese and stir until it has melted.
4 Preheat the broiler on its highest setting. Pour the sauce over the macaroni, season with pepper, and stir well to coat. Sprinkle over the remaining cheddar cheese and the Parmesan. Place on a baking sheet and broil for 5 minutes, or until bubbling. Serve with steamed broccoli.
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| Mac 'N' Cheese |
pork chops with apple and bacon compote
How to make pork chops with apple and bacon compote recipe - Transform a simple midweek dinner dish with a sweet, salty apple compote, made using the meaty pan juices.
SERVES 4
PREP TIME 10 mins, COOK TIME 25 mins
Ingredients:
4 x 1in (2.5cm) thick boneless pork loin chops (about 6oz /175g each), butterflied, all fat removed
2 tbsp olive oil
2 tbsp unsalted butter
salt and freshly ground black pepper
For the compote:
1 small red onion, finely chopped
2 thick-cut smoked bacon slices, finely chopped
1 dessert apple, peeled, cored, and finely chopped
1 tbsp finely chopped sage leaves
1⁄2 cup hot chicken stock
1⁄4 cup half-and-half
1 tsp good-quality maple syrup
Method:
1 To butterfly a pork chop, place it on a chopping board. Using a sharp knife, make a horizontal incision, about 1in (2.5cm) deep, down the length of the chop. Make sure that the top and bottom layers are of uniform thickness. Once you’ve cut the entire length, cut deeper into the loin, pulling back the top layer as you go, until you are about 1in (2.5cm) from the edge. Open up the flaps, as you would a book, and lay them flat on the board. Remove any fat. Repeat for the remaining chops.
2 In a large, heavy-based frying pan, heat 1 tbsp each of the oil and butter. Season the pork chops well and pan-fry for 3–4 minutes on each side, until well browned and cooked through. If you only have room to fry 2 at a time, keep the cooked ones warm in an oven at a low temperature, loosely covered with foil, while you fry the rest, adding a little extra oil and butter, if necessary.
3 While the pork is resting, heat the remaining oil and butter in the pan. Add the onion and cook over medium heat for 5 minutes, until softened but not browned. Add the bacon and cook for 2 minutes, or until crisp. Finally, add the apple and sage, and cook for 2 minutes, or until the apple begins to soften.
4 Increase the heat and add the chicken stock. Allow the mixture to bubble up, then add the half-and-half and maple syrup. Reduce the heat to a low simmer and cook the compote for about 5 minutes, or until the liquid has reduced, leaving a thick, rich sauce. Adjust the seasoning, if necessary, and serve alongside the pork chops, with the mashed potatoes from p156 and the collard greens from p148.
COOK’S TIP
When you are ready to serve the pork chops, carefully drain any cooking liquid that has gathered in the warming dish into the compote, for added flavor. If it makes the compote too thin, cook for a further 1–2 minutes to reduce the liquid.
SERVES 4
PREP TIME 10 mins, COOK TIME 25 mins
Ingredients:
4 x 1in (2.5cm) thick boneless pork loin chops (about 6oz /175g each), butterflied, all fat removed
2 tbsp olive oil
2 tbsp unsalted butter
salt and freshly ground black pepper
For the compote:
1 small red onion, finely chopped
2 thick-cut smoked bacon slices, finely chopped
1 dessert apple, peeled, cored, and finely chopped
1 tbsp finely chopped sage leaves
1⁄2 cup hot chicken stock
1⁄4 cup half-and-half
1 tsp good-quality maple syrup
Method:
1 To butterfly a pork chop, place it on a chopping board. Using a sharp knife, make a horizontal incision, about 1in (2.5cm) deep, down the length of the chop. Make sure that the top and bottom layers are of uniform thickness. Once you’ve cut the entire length, cut deeper into the loin, pulling back the top layer as you go, until you are about 1in (2.5cm) from the edge. Open up the flaps, as you would a book, and lay them flat on the board. Remove any fat. Repeat for the remaining chops.
2 In a large, heavy-based frying pan, heat 1 tbsp each of the oil and butter. Season the pork chops well and pan-fry for 3–4 minutes on each side, until well browned and cooked through. If you only have room to fry 2 at a time, keep the cooked ones warm in an oven at a low temperature, loosely covered with foil, while you fry the rest, adding a little extra oil and butter, if necessary.
3 While the pork is resting, heat the remaining oil and butter in the pan. Add the onion and cook over medium heat for 5 minutes, until softened but not browned. Add the bacon and cook for 2 minutes, or until crisp. Finally, add the apple and sage, and cook for 2 minutes, or until the apple begins to soften.
4 Increase the heat and add the chicken stock. Allow the mixture to bubble up, then add the half-and-half and maple syrup. Reduce the heat to a low simmer and cook the compote for about 5 minutes, or until the liquid has reduced, leaving a thick, rich sauce. Adjust the seasoning, if necessary, and serve alongside the pork chops, with the mashed potatoes from p156 and the collard greens from p148.
COOK’S TIP
When you are ready to serve the pork chops, carefully drain any cooking liquid that has gathered in the warming dish into the compote, for added flavor. If it makes the compote too thin, cook for a further 1–2 minutes to reduce the liquid.
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| pork chops with apple and bacon compote |
pineapple glazed baked ham
How to make pineapple glazed baked ham recipe - A whole ham is a good choice for feeding a crowd, and the sweet and sour glaze adds flavor and color to the finished dish.
SERVES 8–10
PREP TIME 20 mins, COOK TIME 2 1⁄2 hrs
Ingredients
4 1⁄2lb (2kg) piece of smoked ham
For the glaze:
3 heaped tbsp pineapple jam
2 tbsp pineapple juice
1 tbsp honey
1 heaped tbsp light brown sugar
2 tbsp whole-grain mustard
salt and freshly ground black pepper
Method:
1 Preheat the oven to 325ºF (160ºC). Put the ham, skin-side up, on a rack inside a large roasting pan, and pour water to a depth of 1in (2.5cm) into the pan. Cover tightly with foil, making sure it is well sealed so that no steam escapes. Cook for 2 hours.
2 Meanwhile, mix all the glaze ingredients together in a saucepan and bring to a boil. Reduce to a simmer and cook for 5–7 minutes, until thick.
3 Remove the ham from the oven and increase the temperature to 400ºF (200ºC). Remove the skin (leaving a thin layer of the fat), cut a criss-cross pattern in the fat, and baste with some of the glaze, as shown below.
4 Pour away the water in the pan and return the ham to the oven for 30 minutes, brushing with glaze every 10 minutes until browned and crispy. Serve hot with Rainbow potato gratin (see p158) and Green bean casserole.
Scoring and Glazing Ham:
1 Using a sharp knife, score the fat down to the meat in a criss-cross pattern. This will allow the glaze to penetrate and flavor the meat.
2 Using a palette knife, spread some of the glaze mixture evenly over the scored fat.
SERVES 8–10
PREP TIME 20 mins, COOK TIME 2 1⁄2 hrs
Ingredients
4 1⁄2lb (2kg) piece of smoked ham
For the glaze:
3 heaped tbsp pineapple jam
2 tbsp pineapple juice
1 tbsp honey
1 heaped tbsp light brown sugar
2 tbsp whole-grain mustard
salt and freshly ground black pepper
Method:
1 Preheat the oven to 325ºF (160ºC). Put the ham, skin-side up, on a rack inside a large roasting pan, and pour water to a depth of 1in (2.5cm) into the pan. Cover tightly with foil, making sure it is well sealed so that no steam escapes. Cook for 2 hours.
2 Meanwhile, mix all the glaze ingredients together in a saucepan and bring to a boil. Reduce to a simmer and cook for 5–7 minutes, until thick.
3 Remove the ham from the oven and increase the temperature to 400ºF (200ºC). Remove the skin (leaving a thin layer of the fat), cut a criss-cross pattern in the fat, and baste with some of the glaze, as shown below.
4 Pour away the water in the pan and return the ham to the oven for 30 minutes, brushing with glaze every 10 minutes until browned and crispy. Serve hot with Rainbow potato gratin (see p158) and Green bean casserole.
Scoring and Glazing Ham:
1 Using a sharp knife, score the fat down to the meat in a criss-cross pattern. This will allow the glaze to penetrate and flavor the meat.
2 Using a palette knife, spread some of the glaze mixture evenly over the scored fat.
Twice cooked baby back ribs
How to make Twice cooked baby back ribs recipe - Slow-cooking these ribs in foil in a low oven effectively steams them, so they become melt-in-the-mouth tender.
SERVES 4
PREP TIME 30 mins, plus marinating, COOK TIME 2 1⁄2 hrs
Ingredients:
1 rack of baby back ribs, about 21⁄4lb (1kg)
For the dry rub:
2 tbsp light brown sugar
2 tsp smoked paprika or ancho chili powder
1 tsp dried mustard powder
1⁄2 tsp ground cumin
1⁄2 tsp celery salt
1⁄2 tsp garlic salt
1⁄2 tsp freshly ground black pepper
For the barbecue sauce:
1⁄4 cup peanut or sunflower oil
1 small onion, finely diced
2 garlic cloves, crushed
4 tbsp apple juice
3 tbsp ketchup
2 tbsp apple cider vinegar
1 heaped tbsp dark brown sugar
1 tbsp honey
2 tsp hot sauce
1 tsp Worcestershire sauce
1 heaped tsp mustard
1 tsp smoked paprika or ancho chili powder
1⁄4 tsp celery salt
1⁄4 tsp allspice
salt and freshly ground black pepper
Method:
1 Mix all the ingredients for the dry rub together in a small bowl. Rinse the ribs and then pat them dry with paper towels. Place the ribs on a large piece of strong foil and rub one-third of the dry rub mixture on the bony side, and the remaining two-thirds on the more fleshy side of the ribs. Rub the spices in really well, then wrap the ribs tightly in the foil, making sure that they are completely sealed in. Chill for 1 hour.
2 Preheat the oven to 300ºF (150ºC). Place the wrapped ribs on a large baking sheet and cook, fleshy-side up (so that they arch slightly away from the sheet) for 2 hours.
3 For the barbecue sauce, heat the oil in a small, heavy-based saucepan and cook the onion over medium heat for about 5 minutes, until softened but not browned. Add the garlic and cook for a further 2 minutes. Add the remaining ingredients, along with 4 tbsp of water, whisk them together, and bring to a boil. Reduce the heat to a low simmer and cook, uncovered, for 15 minutes, until thickened and reduced. Blend the sauce until smooth, either in a blender or in the pan using a hand-held blender. Pour half into a bowl to use for brushing the ribs and reserve the other side for serving.
4 Preheat the grill. When the ribs are cooked, remove them from the oven and unwrap them, being careful of any steam and hot liquid that may escape. Place them, fleshy-side down, on a board and brush the top liberally with the barbecue sauce. Cook them, bony-side down, over the hot coals, while brushing the fleshy side with more of the sauce.
5 Turn them carefully once the underside is dark brown and crispy (about 5 minutes, depending on the heat of the grill), and cook the other side for a further 5 minutes. Serve on a board, chopped into individual ribs, with the extra barbecue sauce on the side.
COOK’S TIP
Prepare the meat up to 2 days in advance, then finish off on the grill when ready to eat, so long as it is cooked through.
SERVES 4
PREP TIME 30 mins, plus marinating, COOK TIME 2 1⁄2 hrs
Ingredients:
1 rack of baby back ribs, about 21⁄4lb (1kg)
For the dry rub:
2 tbsp light brown sugar
2 tsp smoked paprika or ancho chili powder
1 tsp dried mustard powder
1⁄2 tsp ground cumin
1⁄2 tsp celery salt
1⁄2 tsp garlic salt
1⁄2 tsp freshly ground black pepper
For the barbecue sauce:
1⁄4 cup peanut or sunflower oil
1 small onion, finely diced
2 garlic cloves, crushed
4 tbsp apple juice
3 tbsp ketchup
2 tbsp apple cider vinegar
1 heaped tbsp dark brown sugar
1 tbsp honey
2 tsp hot sauce
1 tsp Worcestershire sauce
1 heaped tsp mustard
1 tsp smoked paprika or ancho chili powder
1⁄4 tsp celery salt
1⁄4 tsp allspice
salt and freshly ground black pepper
Method:
1 Mix all the ingredients for the dry rub together in a small bowl. Rinse the ribs and then pat them dry with paper towels. Place the ribs on a large piece of strong foil and rub one-third of the dry rub mixture on the bony side, and the remaining two-thirds on the more fleshy side of the ribs. Rub the spices in really well, then wrap the ribs tightly in the foil, making sure that they are completely sealed in. Chill for 1 hour.
2 Preheat the oven to 300ºF (150ºC). Place the wrapped ribs on a large baking sheet and cook, fleshy-side up (so that they arch slightly away from the sheet) for 2 hours.
3 For the barbecue sauce, heat the oil in a small, heavy-based saucepan and cook the onion over medium heat for about 5 minutes, until softened but not browned. Add the garlic and cook for a further 2 minutes. Add the remaining ingredients, along with 4 tbsp of water, whisk them together, and bring to a boil. Reduce the heat to a low simmer and cook, uncovered, for 15 minutes, until thickened and reduced. Blend the sauce until smooth, either in a blender or in the pan using a hand-held blender. Pour half into a bowl to use for brushing the ribs and reserve the other side for serving.
4 Preheat the grill. When the ribs are cooked, remove them from the oven and unwrap them, being careful of any steam and hot liquid that may escape. Place them, fleshy-side down, on a board and brush the top liberally with the barbecue sauce. Cook them, bony-side down, over the hot coals, while brushing the fleshy side with more of the sauce.
5 Turn them carefully once the underside is dark brown and crispy (about 5 minutes, depending on the heat of the grill), and cook the other side for a further 5 minutes. Serve on a board, chopped into individual ribs, with the extra barbecue sauce on the side.
COOK’S TIP
Prepare the meat up to 2 days in advance, then finish off on the grill when ready to eat, so long as it is cooked through.