Tag Archives: BBQ recipe

This Week’s Food News | 18th June 2010

Europe says no to ‘traffic light’ food labels
MEPs voted this week against standardised colour-coded labelling on foodstuffs. They instead opted for a GDA (Guideline Daily Amounts) system, suggesting that this would nevertheless ensure that shoppers weren’t ‘misled’ by food packaging. Food manufacturers lobbied against the plans.

Egon Ronay dies
Food pioneer Egon Ronay died last weekend, aged 94. His Guide to British Eateries, launched in 1957, helped to improve the quality of food in Britain. French chef Raymond Blanc said Ronay “managed to really push up the standard of British cuisine. He was meticulous, a visionary, and he knew what gastronomy should be.”

Unsalted foods hard to swallow
Despite efforts on the part of our nannies to lower salt content in food, experts have suggested this might be counterproductive. “Some individuals [ie. people who enjoy food] like the taste of saltiness more”, writes Richard Alleyne. As long as salt improves the flavour of food, this is going to be a sticking point.

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Other food news this week:
* White rice increases risk of diabetes, according to a Harvard study.
* Heston set to serve testes to her Majesty.
* There’s a small drop in food inflation as food prices fall, writes Robert Lindsay.
* A diet of meat and potatoes halves the risk of lung cancer, say researchers.
* Food production stalls in Western Europe while emerging economies enjoy boom.
* New drink-driving proposals cause controversy.

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Blog of the week
Bucolic bliss from Belleau Kitchen.

Recipe of the week
Barbecued Thai red curry flank stead from Food Wishes. Looks d-lish.

Video of the week
Gordon Ramsay – The Tea Word

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Recipe | Short ribs with bourbon barbecue sauce

Bourbon is a much underused resource in the cook’s arsenal, our perception of it largely being something to chugalug with cola and ice and regret. But good, proper bourbon is both an excellent tipple and ingredient. Its smokey, oaky temperament makes it ideal for barbecue – chuck short ribs into the equation and the days of cremated chicken drumsticks will soon be a distant memory.

[NB. In the UK short ribs are also known as ‘plate ribs’ and ‘Jacob’s ladder’.]

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Serves 4

1.2 kg short ribs
300ml bourbon
300ml water
1 tbsp brown sugar
1 tsp chilli flakes
2 garlic cloves, roughly crushed
Woody herbs – whatever you have to hand (bay, thyme, rosemary, parsley stalks)
1 small onion
150ml tomato ketchup
2 tsp English mustard powder
1/4 tsp smoked paprika
Salt, pepper, olive oil

– Mix together the bourbon, water, sugar, chilli flakes, garlic and whatever herbs you are using for the marinade. Pour over the short ribs, cover and leave overnight (or for as long as you have).

– Preheat the oven to 170C. Remove the meat from the marinade and pat dry (this will help develop a crust when browning and also prevent spitting). Reserve the marinade but chuck the herbs at this juncture. Heat a little olive oil in an oven-proof frying pan over a high heat. Season the meat all over with salt and pepper and brown thoroughly in the frying pan. Pop in the oven and cook for 2 1/2 – 3 hours, basting occasionally.

– If barbecuing (NB patience required), char on the grill, wrap loosely in foil and leave covered at the coolest bit of the barbecue for 2-3 hours. You’ll need to keep an eye on the temperature but it will be worth it.

– To make the barbecue sauce, peel and chop the onion and sweat in a saucepan with a little oil, salt and pepper. Add the marinade, bring to a boil and simmer until it has reduced in volume by half. Add the ketchup, mustard and paprika. Simmer until thick and glossy, stirring occasionally.

– When the agonising wait is over, remove the ribs from oven/barbecue and rest in a warm place for 20 minutes or so before devouring. Serve with paper napkins – you’ll need them.

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Recipe | Lamb steaks with ras-el-hanout

If you watched Heston’s ‘Titanic Feast’ last night then you might have spotted him cooking a tangier in Morocco. If you missed it, then you might have seen Jamie doing it a couple of weeks back. It must have been BOGOF week at Channel 4, and how sensible of them. No point in paying for two trips to Morocco when you can kill two birds with one stone. Anyway, Heston – bless him – proclaimed Ras-El-Hanout to be his favourite Moroccan spice, and I can but reiterate the bullet-headed genius. It’s the business. This recipe would be perfect for a spot of BBQ.

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Serves 2

2 lamb rumb steaks or something similar

2 teaspoons of ras-el-hanout

1 teaspoon honey

1 tablespoon olive oil

1 tablespoon lemon juice

Salt and pepper

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– Mix together the marinade ingredients and cover the steaks. Marinate for an hour. If marinating for longer omit the salt and lemon juice until the end. Lemon juice will toughen the meat, salt will dry it out.

– Get a frying pan (or BBQ) hot and fry the steaks for a couple of minutes on each side. How long is obviously contingent on the size of the steak. A good rule of, ahem, thumb is to put thumb and forefinger together and prod the fleshy part at the heel of your thumb. This feels like rare meat. Compare it with the steak by prodding that. For medium rare it’s thumb and middle finger, and so on. These pictures may make it clearer:

Thumb and forefinger feels the same as a rare steak

Thumb and middle finger will feel like a medium rare steak

Thumb and third finger will feel like a medium steak

Thumb and little finger is well done

Does that make any sense whatsoever?

– Hopefully it does. Anyway, once your steaks are cooked to your liking, set them aside to rest for a couple of minutes and serve with some couscous and grilled aubergines. Boom!

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