SPANISH NACHOS (BRAVAS SOGGY CRISPS)
Forget the fancy tapas bars, this is the ultimate beer snack! My Spanish Nachos with soggy bravas sauce! A simple recipe that will be a fun fan favourite for your next session on the beers!
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SLOW COOKER CHILI CON CARNE
RECIPE DEVELOPED & CREATED FOR WOOLWORTHS
Warming up this winter just got easier, and more delicious with my hearty slow cooker Chili Con Carne
500g beef mince
500g pork mince
2 large brown onion
5 cloves garlic
3 long red chilis
1 tablespoon cumin powder
1 tablespoon coriander powder
1/2 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 stick cinnamon
1 tablespoon dried oregano
pinch salt
3 (400g) can crushed tomatoes
1 cup beef stock
1 tablespoon brown sugar
2 (400g) can red kidney beans, drained
To serve, mix and match the below:
Sour cream
Fresh coriander
Grated cheese
Avocado
Jalapenos
Red onion
Lime
Steamed rice
Tortilla’s and/or tortilla chips
Step 1. Place all chilli ingredients into slow cooker, stir well to combine, cover and cook for a minimum 4hrs but for as long as 8hrs. It really is that simple. Serve with your choice of base, toppings and sides!
NO SMOKER BBQ RIBS
2 x racks pork ribs (prepped, membrane removed etc)
Spice Rub
4 tbs smoked paprika
2 tbs ground cumin
1 tbs ground coriander
2 tsp ground chipotle
1/2 tsp ground cayenne pepper
1 tbs garlic powder
1 tbs dried oregano
2 tbs salt
2 tbs brown sugar
Glaze
Jar of your fav bbq sauce (or make your own) *i like the Lillie’s Q sauce
2 tbs butter
Serve
Coleslaw
Fries / chips
Step 1. Preheat oven to 160C. Combine really well all the spices, I used a fork and give it a good once over or you could put it through a spice grinder or even in a blender to get it really mixed together. You just don't want lumps, especially the sugar.
Step 2. Rub down the ribs with a generous helping of the spice mix. Coat all sides well and then warp each rack separately in foil and place on oven tray. Cook for 2 hrs covered in the oven.
Step 3. Remove from oven and carefully open foil, brush over generous helping of your bbq sauce and then recover with foil and cook for a further hour.
Step 4. Final step, remove ribs from oven, open foil and brush on more bbq if needed and add butter to create nice shine. Cook uncovered for a further 30mins or until sticky and shiny. Remove from oven, allow to rest, ribs should be falling off the bone. Serve with more bbq sauce, coleslaw and chips / fries.
SPAGHETTI MEATBALLS
RECIPE CREATED & DEVELOPED FOR WOOLWORTHS
Even the simplest ingredients can make those weeknight dinners extra tasty. Check out my take on the CLASSIC Spaghetti Meatballs
Red Sauce
1 brown onion, diced
5 cloves garlic, crushed and chopped
2tbs olive oil
2 tsp dried oregano
2 tsp fennel seeds
2 (400g) Australian diced tomatoes
Meatballs
1/2 brown onion, finely diced
2 cloves garlic, crushed and finely chopped
1 tsp fennel seeds
1 tsp dried oregano
1/2 cup Coarse Breadcrumbs
2 tbs milk
500g Pork & Beef Mince
2 whole eggs
Olive oil, for cooking
Spaghetti, cooked as per packet instructions
Parmigiano Reggiano, grated, to serve
Fresh basil, to serve
Step 1. Kick things off with the red sauce. Place a large heavy based saucepan over medium heat. Add olive oil and onion. Cook for 5-7mins until onion softens and is aromatic. Add garlic, oregano and fennel seeds, cook for a further 3-5mins. Pour in the Woolworths Australian diced tomatoes, rinse tins out with a little water and add to the pan. Stir well and reduce to a very gentle simmer. Cook covered for min 30 mins, while you prepare the meatballs.
Step 2. To make the meatballs, add onion, garlic, spices and a little olive oil into a small fry pan and gently saute to soften, transfer to a mixing bowl. Add breadcrumbs and milk, mix well and then follow with the pork and beef mince and eggs. Using your hands gently bring together the mixture until well combined, taking care not to over work the mix. Take tablespoonful amounts of mince mix and roll into balls, repeat until all mince has been rolled, place on a lined tray or plate in single layer. Put in fridge for 30mins to chill.
Step 3. Heat a large frying pan or skillet over medium heat. Add meatballs and cook in batches until golden brown all over. Repeat until all meatballs are cooked. Place in red sauce and simmer gently for 10-15mins to finish cooking.
Step 4. To serve, place pasta in a large serving dish, top with meatballs, a sprinkle of parmesan and fresh basil.
MORE PASTA DISHES 👇🍝
BANH MI STYLE HOT DOGS
RECIPE DEVELOPED FOR WOOLWORTHS
Quick Pickle
1 cup rice wine vinegar
1 cup water
3/4 cup sugar
1 carrot, peeled using julienne peeler
1/4 large white radish*, peeled using julienne peeler
1 packet Woolworths Classic Cumberland Pork Sausages 500g
1 packet Woolworths Jumbo Crusty Long Rolls 6 pack, sliced to open
3 tbs Woolworths Sriracha mayo
1 cucumber, cut in eighths
1 large red chili, sliced
2 spring onions, sliced
1/2 cup coriander, leaves only
Step 1. Start off with the quick pickle. This can be done the day before to really pickle overnight, or just the day of. In a small saucepan add the vinegar, water and sugar. Bring to the boil and stir to dissolve the sugar.
Step 2. Adding the carrot and the radish to two separate bowls, pour over the pickle liquid and mix well to coat, place in fridge overnight or until serving.
Step 3. Cook the pork sausages in a pan or outside on the bbq, once cooked, allow to cool slightly and slice in half.
Step 4. Build your bun. Start with a good smear of sriracha mayo and then build how you like, adding sausage, pickled veg, cucumber, chili, coriander and spring onions.
*Note: As an alternative to white radish, use your choice of radish or alternatively cabbage works well.
CHRISTMAS HAM W/ MANGO CHILI GLAZE
Recipe developed for Woolworths
1 Woolworths Half Leg Ham
Mango Chili Glaze
1 tin Woolworths Mango slices, in syrup
1 tbs chili flakes
3 tbs sweet chili sauce
1 tbs coriander powder
2 tbs white wine vinegar
Lime leaf
Step 1. Preheat oven to 170°C, ensure oven / racks allow sufficient space for your ham. You may need to remove some oven racks from the oven, placing one rack on the bottom shelf of the oven.
Step 2. Remove ham from its packaging and using a sharp knife, cut around the shank of the ham, about 10-15 cm from the end. Run a knife under the rind around just the edge of ham. Using your fingers between the rind and the fat, gently lift the rind off in 1 piece. Score the surface of the ham in a diamond pattern, making shallow cuts with a sharp knife. You only want to score the fat layer and not into the meat. Place ham on a rack in a roasting pan lined with foil or baking paper.
Step 3. Make the Mango Chili Glaze by adding all glaze ingredients into a blending jug and using a stick blender, blend until smooth. If needed adjust the quantities of spice to taste, depending on your preferred level of heat and sweetness.
Step 4. Pour the glaze into a saucepan and place over medium heat. Simmer, stirring occasionally, for 5-10 minutes, until the glaze thickens and is sticky and glossy.
Step 5. Glaze the Ham. Brush 1/3 of the glaze over the entire surface of the ham. Make sure to get the glaze into the scored cuts. Bake, brushing with glaze every 30 mins, for 1 hour 30 minutes.
Step 6. Allow the ham to rest slightly (15-20 minutes) before carving. Slice the ham and serve with any remaining glaze on the side for extra drizzling and garnish with fragrant lime leaf threads.
PULLED PORK BOWL
RECIPE DEVELOPED FOR WOOLWORTHS
I love a bit of pulled pork and Woolworths makes it easy with their Slow Cooked Mild Mexican Pork Shoulder. All you need to do is pop it in the oven (or microwave), pull the pork and you have the base of a really delicious meal, like this Pulled Pork Bowl.
Prep 00:15
Cook 00:40 (or 6 mins if using microwave)
Serves 4
Easy
Ingredients
1 x packet Slow Cooked Mild Mexican Pork Shoulder
3 cups cooked Woolworths Brown Rice
Green Spicy Cream
2 small ripe avocados
100ml Woolworths Natural Greek Style Yoghurt
Juice, half lime
1tbs your favourite green hot sauce
To garnish
1 cup Woolworths Light Tasty Shredded Cheese
250g Woolworths Cherry Tomato, cut in half
2 x jalapeno, finely sliced
1 small white onion, diced, rinsed in fresh water
1/2 cup coriander roughly chopped
Lime wedges, to serve
Method
Step 1. Cook the Mexican Pork Shoulder as per packet instructions, keep warm and set aside.
Step 2. To make the green spicy dressing, add all ingredients into food processor or blender and blitz until smooth.
Step 3. Assemble the bowl by laying down a layer of rice then topping with generous amounts of the pork shoulder and beans, sprinkling over cheese and a dollop of the green spicy cream, garnish with coriander, sliced chili, onion and lime wedges.
MORE MEX 👇🏻👇🏻
BEEFED UP BOLOGNESE
RECIPE DEVELOPED FOR HEALTHY MALE DURING MEN’S HEALTH WEEK
Bolognese with a few sneaky extras thrown in! This is a great way to not only bulk out your bolognese with heaps of veg but it also adds a great flavour base. This dish is all about layering the flavours and extracting all the goodness from each ingredient. Feel free to double (or even triple) this recipe so you can have these prepped and frozen for when you need a quick and healthy meal option.
Prep 00:15
Cook 00:25
Serves 4
Easy
Ingredients
2 tbs extra virgin olive oil
1 x brown onion, finely diced
4 x cloves garlic, crushed
1 x large carrot, peeled and diced
1 x bulb fennel, diced
1 x zucchini, diced
150g cup mushrooms, diced
250g bolognese mince (mix of pork and beef)*
2 x 400g can lentils, rinsed and drained
1 tsp fennel seeds
1 tsp chili flakes
1 tsp dried oregano
2 x 400g can crushed tomatoes
Sea salt & crushed black pepper, to taste
400g you pasta of choice, cooked as per packet instructions*
Extra virgin olive oil, to serve
Parmesan cheese, to serve
Basil, leaves only, to serve
Method
Step 1. Heat a large heavy based saucepan or cast iron pot to medium high heat and in batches of the different veggies, cook until softened and slightly caramelised / coloured.
Step 2. Once all veggies are cooked off, set aside. Brown off mince, then add lentils along with spices. Stir well to combine and cook until fragrant. Add back all the precooked veg.
Step 3. Add crushed tomatoes, using the tomato can add in a can full or water and season well with salt and pepper. Cook, gently simmering for 15-20 mins.
Step 4. Serve on top of your pasta of choice, with a drizzle of olive oil and garnish with basil and parmesan.
Notes
* for all the veg, if you want to cheat, feel free to use a food processor using the grate or chop attachment.
* for the mince, you can use only pork or only beef depending on your preference and availability.
*choose your favourite pasta shape, spaghetti is the classic but sometimes I love a short pasta to have with my bolognese.
SAUSAGE & KALE PIZZA
Prep 00:20
Cook 00:05
Makes 1 pizza
Easy
Ingredients
1 tbsp butter
1 tsp plain flour
1 cup milk
1/4 cup grated parmesan
Salt
Pepper
1 portion pizza dough
100g buffalo mozzarella
2 pork and fennel sausages*
1 cup kale, roughly torn
1 tbsp chilli oil
Grated parmesan
Method
Step 1. To make the white pizza sauce*, add the butter to a small saucepan over medium heat. Once melted, add the flour. Stir and cook the flour mix for around a minute. Turn the heat to low and slowly add the milk, stirring or whisking continuously to maintain a smooth consistency.
Step 2. Once all the milk has been added, stir in the parmesan and season with salt and pepper. Cook for a few minutes to thicken. Place some baking paper directly on top of the sauce to avoid creating a skin. Remove from the heat and allow to cool. It will thicken further upon cooling.
Step 3. Prepare the kale by massaging it with olive oil and salt. This helps to tenderise and to remove some bitterness.
Step 3. To make the pizza, preheat a pizza oven to 350℃*. Stretch the dough out over a lightly floured pizza peel. Spread white sauce evenly over the base followed by torn pieces of mozzarella. Squeeze the meat out of the sausage casings and spread small chunks over the top. Finish with torn pieces of kale and a drizzle of chilli oil and cook for around 5 minutes or until cooked though evenly.
Step 4. Remove the pizza and top with grated parmesan.
Notes:
*Keep any leftover sauce in the fridge to use again as a cheesy sauce for pizza, lasagne or even baked potatoes.
*You could use any good quality pork sausages. Italian style sausages are perfect for this recipe.
* If you are using a standard oven, cook at 220℃ for around 10-12 minutes.
PIZZA FEST! COOK THESE NEXT 🍕👇
Featured
HAM & PINEAPPLE PIZZA
Prep 00:05
Cook 00:05
Makes 1 pizza (increase the qty for more)
Super Easy
Ingredients
1 portion pizza dough
2 tbsp pizza sauce
100g buffalo mozzarella
80g good quality ham, cut into chunks
80g pineapple pieces
1 tbsp chilli oil
Step 1. Preheat a pizza oven to 350℃*. To build the pizza, stretch out the pizza dough over a lightly floured pizza peel. Spread pizza sauce evenly over the base. Tear pieces of mozzarella over the top followed by ham. Drizzle with chilli oil and cook for 5 minutes or until evenly cooked through and golden on top.
Notes:
* If using a standard oven, cook at 220℃ for 12-15 minutes.
BEAN, KALE & CHORIZO SOUP
SORT OF LIKE A RIBOLLTA
3 good quality chorizo, cut into bite sized chunks
1 tbs extra virgin olive oil
3 cloves garlic, crushed
1 onion, grated
1 carrot, grated
2 tsp fennel seeds
1 tsp chili flakes
1 tbs tomato paste
750 ml chicken stock (home made it the best)
2 can cannellini beans, rinsed and drained
1/2 bunch kale, roughly chopped
*optional - parmesan rinds, if you have any of those lying around, throw them in
To serve
Extra virgin olive oil, to dress
Chili flakes, to taste
Parmesan, grated
Sourdough bread, cut into chunky croutons
Step 1. In a large pot over medium high heat add chorizo sausage in batches and cook until golden and crisp on the outside. Once all chorizo is coloured remove from pan and set aside until serving
Step 2. Retain any chorizo cooking juices and add olive oil and cook off garlic, onion, carrot along with fennel and chili. Sweat off until aromatic and onion has turned translucent and carrot has softened. Add tomato paste and cook for 2-3mins, pour over chicken stock, bring to the boil and add beans (at this point you can add the parmesan rind if using). Cook simmering for 15mins, taste and season where needed. Add kale and stir through, cook for a further 3-5mins until kale is tender.
Step 3. While soup is cooking, coat your bread croutons in oil and cook in oven until crispy, save for serving.
Step 4. Add serves of the soup to large bowls, finishing with olive oil, chili flakes, chorizo, grated parmesan, and serve with crusty croutons
HOW TO PREPARE A CHRISTMAS HAM
AND ONCE YOU HAVE FINISHED THE PREP, YOU CAN MAKE THIS…
Cubanos (Cuban Sandwich)
RECIPE DEVELOPED FOR CAPILANO HONEY
The yearly question, what do we do with all that leftover Christmas ham? Well this recipe is a lot of fun and packs some serious flavour into some leftover sandwiches in the form of the famous Cubano! My Hot Chili Honey & Chipotle Glazed Ham gives you the perfect starting point for this leftover delight.
Prep 00:10
Cook 00:10
Makes 2
Easy
Ingredients List
Chopped Ham
1 cup leftover Hot Chili Honey & Chipotle Glazed Ham*, chopped into small chunks
2 tsp ground coriander
2 tsp ground cumin
2 cloves garlic, finely grated
2 tbs chipotle in adobo, sauce only
2tbs fresh orange juice
1tbs Capilano Honey
Sliced Ham
200g thinly sliced leftover Hot Chili Honey & Chipotle Glazed Ham
2 Cuban bread rolls*
Yellow mustard, to serve
Whole egg mayonnaise, to serve
6 slices Swiss cheese
2 dill pickles, sliced into thin strips
1 tbs butter, melted
Method
Step 1. Prepare the chopped ham component of the sandwich by heating a non stick pan to medium high heat, add chopped ham and saute until beginning to warm through. Add ground coriander, cumin, garlic, chipotle, orange juice stir well to combine. Increase heat slightly and once hot add the Capilano honey. Cook until the juice has evaporated and the chopped ham is sticky and golden. Set aside and allow to cool slightly.
Step 2. Assemble the sandwich starting with a base layer of yellow mustard and swiss cheese slices, top with sliced ham, followed by the spiced chopped honey ham, topped with dill pickle slices and a scaping of mayonnaise on the top of the bun.
Step 3. Heat a griddle pan over medium heat. Brush tops of bread with melted butter, place the sandwiches top down and using a weight of some kind (fish weight, another pan) cook until roll is crisp and bar marks show on bread, brush base of bread with butter, flip and cook on the base until cheese is melted. Serve warm and enjoy
Notes
* The best section of the ham for this dish is the part around the hock, dig in there to get the good stuff and make sure nothing goes to waste!
* Cuban rolls are obviously quite hard to find in Australia, so as an alternative use small Turkish rolls.
WHO DOESNT LOVE A GOOD SANDWICH, MORE BELOW…
PEKING PORK PANCAKES
RECIPE DEVELOPED FOR RIVERVIEW FARMS PORK
Take the classic “Peking style” flavours and make the most of your roast with this little twist! A fun way to get hands on and serve your pork all wrapped up in a tasty pancake..
Prep 00:05
Cook 00:05
Serves 8 as part of a shared meal
Super Easy
Ingredients List
1 x Riverview Farms Pork Roast, crackle removed (saved for later) and shred pork
5cm thumb ginger, finely grated
3 cloves garlic, finely grated
1 tsp Chinese Five Spice
1 Tbs Hoisin Sauce (plus extra for serving)
2 Tbs Rice Wine Vinegar
16 Peking pancakes*
2 Lebanese cucumber, cut into thin batons
Shallot, sliced and curled in ice water
Method
Step 1. In a small bowl, prepare the marinade for the pork; combine ginger, garlic, Chinese Five Spice, Hoisin Sauce, and 2 tablespoons of Rice Wine Vinegar. Mix well to combine.
Toss the shredded pork in the marinade coating well.
Step 2. Heat a skillet or fry pan over medium heat. Once hot, add the marinated shredded pork to the pan and stir-fry for a few minutes until it's heated through and slightly caramelised.
Step 3. Warm the pancakes, there are a few options here; in a hot dry pan (not the classic method) or you can either steam the pancakes in a bamboo steamer or warm them in the microwave according to the package instructions.
Step 4. Assemble. Top the warmed pancakes with thin layer of extra Hoisin Sauce, add a portion of the caramelised shredded pork in the centre of the pancake, then top with cucumber batons and the curled shallots. Serve the Peking Pork Pancakes while they are still warm, and you can also serve the reserved crackling on the side for extra crunch and flavour.
Repeat the assembly process for the remaining pancakes,and enjoy your homemade Riverview Farms Peking Pork Pancakes!
MORE GREAT PORK RECIPES BELOW….
HOT CHILLI HONEY & CHIPOTLE GLAZED HAM
RECIPE DEVELOPED FOR CAPILANO HONEY
Mix it up this Christmas adding a little spice to your ham! A fun way to theme up your Christmas lunch with my Hot Chili Honey & Chipotle Glazed Ham. Pair this with my Sweet Corn w/ Hot Honey Butter, Feta & Coriander and other choice sides!
Prep 00:20
Cook 01:30
Serves the whole family as part of a shared meal (with leftovers!)
Easy
Ingredients List
1 whole leg ham, on the bone (approx. 9kg)
1/2 cup Capilano Hot Chilli Honey
2 tablespoons chipotle in adobo sauce*
2 tablespoons apple cider vinegar
1/2 tbs ground cumin
1/2 tbs ground paprika
1 tsp ground cinnamon
Sea salt, to taste
Method
Step 1. Preheat your oven to 170°C, to fit the ham you will have to remove all the oven racks from the oven, placing one rack on the bottom shelf of the oven.
Step 2. Remove the ham from its packaging and place it on a rack in a roasting pan lined with foil or baking paper. Use a sharp knife to cut around the shank of the ham, about 10-15 cm from the end. Run a knife under the rind around edge of ham. Using your fingers between the rind and the fat, gently lift the rind off in 1 piece. Score the surface of the ham in a diamond pattern, making shallow cuts with a sharp knife. You only want to score the fat layer and not into the meat.
Step 3. Make the hot honey glaze. In a medium-sized bowl, whisk together the hot honey, adobo sauce, apple cider vinegar, ground cumin, paprika, cinnamon, salt, and black pepper. If needed adjust the quantities to taste, depending on your preferred level of heat and sweetness.
Step 4. Glaze the Ham. Brush 1/3 of the glaze over the entire surface of the ham. Make sure to get the glaze into the scored cuts. Bake, brushing with glaze every 30 mins, for 1 hour 30 minutes.
Step 5. Allow the ham to rest slightly (15-20 minutes) before carving. Slice the ham and serve with any remaining glaze on the side for extra drizzling. Serve alongside Street Corn Hot Honey Feta Coriander
Notes:
* Chipotle in Adobo sauce can be found in larger supermarket chain stores and speciality grocers. As an alternative you can use your favourite chipotle hot sauce.
MORE FESTIVE RECIPES HERE….
Sausage and Mushroom Pizza w/ Hot Honey
RECIPE DEVELOPED FOR LEGGOS + EVERDURE KILN + MUSHBOOM!
Sausage, mushroom, hot honey - getting up there with an ultimate combo when it comes to pizza and cooked in the Everdure Kiln with a good lather of Leggo’s Squeezy Pizza Sauce on the base it is sure to be a simple crowd pleaser next time you are entertaining!
Prep 00:15
Cook 00:02
Makes 4 pizzas*
Capable Cooks
Ingredients List
3 squirts, Leggo’s Squeezy Pizza Sauce
250g fresh mozzarella cheese, pinched into small chunks
2 good quality, coarse grind, pork and fennel sausages, squeezed out of their cases into little balls
500g White Cup Mushrooms
2 tbs hot chilli honey
2 tbsp extra-virgin olive oil
1/2 small red onion, finely sliced, to garnish
1 stalk thyme, leaves picked, to garnish
1 stalk oregano, leaves picked, to garnish
Sea salt, to taste
Your favourite pizza dough recipe*
Method
Step 1. Preheat Everdure Kiln to high.
Step 2. Stretch out your pizza dough until it’s a thin, 12-inch pizza base and place onto the Everdure Pizza Peel. Squirt on the Leggo’s Squeezy Pizza Sauce and spread evenly over base with the back of a spoon, scatter over half the sausage and half the White Cup Mushrooms, ensuring not to overload or overcrowd the pizza and drizzle with a little olive oil.
Step 3. Place pizza into the Kiln, start the turntable and cook for 90 seconds, or until the pizza crust is charred and puffed up and the mushrooms are nicely browned and the sausage is sizzling.
Step 4. Remove from the Kiln, drizzle with hot chilli honey, garnish with onion, thyme and season to taste with sea salt. Slice and eat while it's hot!
Notes:
* Use your own favourite pizza dough recipe or find good quality store bought pizza bases.
SIMPLE PORK RISSOLES
Rissoles have been a classic weekly menu staple for many families for decades if not longer. This is my take on a pork rissole. Simple, but delicious.
Prep 00:20
Cook 00:10
Serves 4
Easy
Ingredients
500g pork mince
1/2 brown onion, finely diced
3 cloves garlic, minced
1 tbs finely chopped fresh rosemary
1 tbs fennel seeds
1 egg
1 tbs honey
1/2 cup breadcrumbs
Plain flour to coat
Method
Step 1. Place all of the ingredients together in a bowl and season with salt and pepper. Mix together until well combined. Shape into 8 even sized rissoles.
Step 2. Place some plain flour in a shallow bowl and season with salt and pepper. Coat each rissole in flour and place on a plate. Refrigerate for around 10 minutes.
Step 3. Cook the rissoles on medium heat with olive oil for around 4 minutes on each side. Drain on some paper towel and serve with your favourite sides and sauce.
STICKY HONEY BOURBON RIBS
IN PARTNERSHIP WITH MAKER’S MARK & BEECHWORTH HONEY
I love love love ribs, I love the tactile nature of them, the moorish glaze, the sticky fingers and the need to wash it down with an ice cold drink (preferably a bourbon!)
Prep 00:15
Cook 02:15
Serves 4-6
Capable Cooks
Ingredients
2 racks (appox. 1.5-2kg) baby back pork ribs
Rub
4 tbs American mustard
2 tbs smoked paprika
1 tbs garlic powder
2 tsp chilli powder
1 tbs salt
2 tsp pepper
1/4 cup apple juice.
Glaze
1/2 cup Maker’s Mark Bourbon (reserve 2 tbs for finishing sauce)
3 tbs Beechworth Bee Raw Honey
1/4 cup tomato sauce
1/4 cup bbq sauce
1/4 cup apple cider vinegar
1 tsp chili powder
2 cloves garlic, crushed
2 tbs butter
Serve
Lemon wedges
Method
Step 1. Remove ribs from fridge 20mins before cooking. Preheat oven to 160C.
Step 2. Combine all the dry rub ingredients, mixing well. Lather the pork ribs in american mustard, this will act as the “glue” for the rub. Evenly and liberally sprinkle the rub mix over the ribs, on a large baking sheet or tray, lay out foil and individually wrap each rack of ribs sharing the apple juice evenly between each rack. Seal and place in oven for 2 hrs.
Step 3. While the ribs are cooking, in a medium saucepan bring together the glaze over a low heat. Add all ingredients, reserving 2 tbs of bourbon. Mix together well to combine and bring to a very gentle simmer and then turn off the heat and set aside for later.
Step 4. Once the ribs have been in the oven for 2hrs, carefully remove from the foil (watch for steam), discard foil and place back on the baking tray coating well with half the glaze. Increase oven to 200C and place ribs back into oven uncovered for 10-15 mins or until caramelised. Remove from oven and pour over the remaining glaze, cut into sharing portions, garnish with fresh lemon wedges and enjoy.
AMERICAN VIBES…
Featured
BUFFALO DIP
Ok, so I’ve stolen this recipe from Bunny and Duff (friends from the US) and when I say I have stolen it, I haven't really because I haven't been able to get their secret recipe from them! But in any case I have tried to recreate this moorish dish below. It's the perfect dish for any BBQ or footy game or moment where you just need to feel comforted with a drink in hand..
Prep 00:10
Cook 00:10
Serves 6-8
Super Easy
Ingredients
250g pork mince
125g cream cheese
1 cup sour cream
1 cup grated cheddar cheese
1/2 cup Frank’s Hot Sauce*
1 spring onion, finely sliced
Celery sticks to serve
Corn chips to serve
Method
Step 1. Fry the pork mince in some olive oil until browned.
Step 2. Add the cream cheese, sour cream and grated cheddar. Melt and mix through.
Step 3. Mix in the hot sauce and pour into a serving dish. Sprinkle with spring onion and serve with celery sticks and corn chips.
Notes:
* If you can’t find Frank’s hot sauce, this will work with any acid-forward hot sauce, something with a little zing
CHORIZO & BEAN DIP
The ultimate chip and dip combo that goes hand-in-hand with a cold beer and good company.
Prep 00:10
Cook 00:20
Serves good for sharing
Super Easy
Ingredients
200g chorizo, skin removed, broken into small chunks
1 brown onion, diced
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp chilli powder
2 400g tins black beans, drained and rinsed
1 can beer
1 x 454g jar Desert Pepper Chile con Queso
1/2 cup shredded tasty cheese
Corn chips to serve
Method
Step 1. Preheat the oven to 200C. Heat some olive oil in a pan and cook the onion and chorizo until browned.
Step 2. Add the beans and the spices and mix together. Cook for around 2 minutes.
Step 3. Add the can of beer. Simmer until almost all the liquid has reduced and mash the beans slightly. Pour into an oven dish (or use the pan you have cooked it in). Add the queso over the top and sprinkle over the shredded cheese
Step 4. Bake for 10 minutes or until the cheese is melted and golden. Serve straight away with corn chips.