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Food Glorious Food - Barbecue Special

Jun 05 2015

We're ready with the BBQ for the hot weather and glorious sunshine that summer brings. Here are two great recipes for the BBQ, that can always be cooked under the grill if it decides to drizzle!

 

Sumptuous Spare Ribs
Nothing says Oriental barbecue quite like a mountain of spare ribs drenched in delicious sauce.

Serves 6
Ingredients:
4 x 400g packs Pork Spare Ribs
2 jars Wing Yip Hoi Sin Sauce 270ml
2 tsp Five Spice Powder
2 tbsp Wing Yip Pure Sesame Oil
2 tbsp Cornflour
4 tbsp Wing Yip Sweet Chilli Sauce
2 tbsp Wing Yip Shaohsing Style Cooking Wine

Method:
1. Place the ribs in a large tray. In a mixing bowl, combine the rest of the ingredients to make a marinade and pour over the ribs, ensuring they are all coated.
2. Cover the tray with cling film and place in the fridge for 3 hours.
3. Once marinated, remove the ribs and cook for approximately 20 minutes on the BBQ, turning them frequently to ensure they are cooked throughout. You can cook these in the oven on 160c for 45-55 minutes until they are tender.

Serve alone or sprinkle with chopped spring onions or toasted sesame seeds, for added crunch and flavour. Have a small bowl of lemon in warm water at the ready for messy fingers. Your guests will thank you for it!

 

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Chicken Satay Sticks with Peanut Sauce
Recreate this tasty takeaway favourite on the barbecue and serve with a bowl of chunky or smooth peanut sauce.

Serves 6
Ingredients:
Satay -
6 Chicken Breasts
3 tsp Turmeric
3 tsp Ground Coriander
1 1/2 tsp Chilli Powder
3 tbsp Peanut Butter
3 tbsp Brown Sugar
3 tsp Mai Siam Thai Fish Sauce
6 tbsp Wing Yip Light Soy Sauce
3 tbsp Wing Yip Sweet Chilli Sauce
3 tbsp Wing Yip Shaohsing Style Cooking Wine
3 tbsp Olive Oil
20 Wooden Skewers (Approximately)

Sauce -
1 1/2 cans Mai Siam Thai Coconut Milk (600ml)
3 tbsp Wing Yip Light Soy Sauce
9 tbsp Peanut Butter (crunchy or smooth)

Method:
1. Place the wooden skewers to soak in warm water whilst the dish is being made.
2. Slice the chicken breasts into thick strips and place in a large tray. In a mixing bowl, combine the rest of the ingredients (under Satay) to make a marinade and pour over the chicken, ensuring it’s all coated.
3. Cover the tray with cling film and place in the fridge for at least 30 minutes.
4. Meanwhile, make the dipping sauce. In a wok, on a low heat, add the peanut butter and soften.
5. Add the coconut milk slowly and once fully combined, add the soy sauce and stir. Place to one side and serve it with the final dish.
6. Remove the marinated meat from the fridge and the skewers from the water and thread on one piece of chicken per stick.
7. Take the chicken sticks to the BBQ and cook for approximately 5 minutes on each side to ensure they are cooked thoroughly. Alternatively you can grill the satay for 5 minutes on each side.
8. Serve with the peanut dipping sauce.

Put each chicken satay into a shot glass with a dollop of peanut sauce and garnish with coriander and red pepper.

 

Happy Cooking!

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Events

BIRMINGHAM

Sat/Sun 29th/30th:  We will be cooking up a Korean Stir Fry this weekend using Ajumma Republic Kimchi Sauce and Sweet & Sour Chilli Sauce along with Golden Swan Vietnamese Prawn Crackers

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