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Slow Smoked Beef Short Ribs with Smoky Dragon Chipotle Sauce

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Smoked Beef Short Ribs with Smoky Dragon Chipotle Sauce
(Available from www.hotsauce.kiwi)

Serves 4

Ingredients

2kg (4.4lbs) beef short ribs, trimed of silver slin, cut in 2 if desired

¼ cup extra virgin olive oil

½ cup rub your prefered beef rub

For the Finishing Liquid

1-2 tbsp Smoky Dragon SH!THOT Chipotle (Adjust to taste)
(Available from www.hotsauce.kiwi)

1 cup dry red wine

1 cup beef broth
2 tbsp butter

Method

Preheat smoker to 110ºC/225ºF degrees with charcoal and fruit wood and get the tempratrue settled and stable.

Rub ribs with olive oil and season liberally with your choice of rub. If the rub does not have salt and pepper season the ribs before applying the dry rub.

Cook in the smoker for 2 hours maintaining a constant hear.

Combine finishing liquid ingredients in a pot and warm to a simmer for 10 minutes, just before the first 2 hours of smoking is finishing.

Remove the ribs and place in dish large enough to hold them.

Raise the internal temperature of your smoker to 190ºC/375ºF.

Cover the dish tightly with aluminum foil after pouring the finishing liuqid over the ribs and place in the smoker for 2½ hours.

Remove from smoker and baste, recover and cook for another 1-2 hours or until the ribs are fork tender and have pulled down the bone and an internal meat temprature of 95ºC is achieved
(Look for the meat pulling back off the bone and a good dark brown/black colour).

Remove from the smoker, baste the ribs with the sauce and wrap in foil tightly to rest for 20-25 minutes.

Remove the liquid to a small saucepan and mix 2 tsp cornflour with 3 tbsp of red wine. Add to the liquid and sinner over a low heat until its thickened slightly for a yummy sauce. Serve barbecue with sauce on the side.

Serve with your choice of sides

Cornbread Muffin Cups

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2 cups coarse cornmeal (available in New Zealand as maize flour or maize meal )
2 cups flour (use gluten-free as required)
1/4 cup caster sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
2 eggs
2 and 3/4 cups milk
1/2 cup sour cream
1/4 cup vegetable oil
1 1/2 cups cheddar (tasty) cheese, grated
Fine diced fresh chilli to taste (optional)

Preheat oven to 200C (400F) degrees, making sure its well warmed up.

Grease a standard size muffin/cupcake tray.

Hot sauce match – Smoky Dragon Chipotle

Mix dry and wet ingredients in 2 separate bowls. Pour the dry over the wet and combine the ingredients gently taking care not to overmix, the batter should be a little lumpy.

Pour into the muffin tray compartments, filling each to ¾ full.

Bake for 10-12 minutes until firm to the touch and lightly browned.

Let muffins cool completely and using a teaspoon or a small knife cut or scoop out the middle of the muffin, making a deep well for your filling.

Add your choice of warmed filling, leftover pulled pork is perfect. Top with a poached egg, garnish with diced chilli if using and serve.

Hot sauce match Smoky Dragon Chipotle

 

Manawa Honey Lemon Chicken Wings

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Kids and adults alike love the humble chicken wing for party snacks and the old finger licking goodness at home in front of the fire. This recipe makes it even easier by soaking some bamboo skewers and threading each of the wings on one. Easy to cook and even easier to eat. 

Makes 8 skewers

Ingredients

3 tbsps Manawa Honey, lightly warmed
8 chicken wings, pointed tip removed, skin-on
2 cloves garlic, minced
2 tbsps fresh lemon juice
½ tsp cumin
Scant 3/4 tsp turmeric powder
Pinch of cayenne pepper
Salt and pepper to season
1 tbsp oil of choice
8 bamboo skewers

Method

In a medium sized bowl add the garlic, Manawa honey, lemon juice, spices, pepper and salt. Combine well and then add the chicken wings and turn to cover all the chicken. Cover and rest in fridge for 2 hours.

Soak bamboo skewers in water for 1 hour. About 30 minutes before heating the grill, remove the chicken from the fridge and let sit at room temperature. Heat the grill in your oven or bbq on medium.

Thread the chicken on the skewers and glaze them with the remaining marinade. Grill on bbq or in the oven over medium heat, turning occasionally until cooked through, about 10 to 15 minutes.

 

Honey and Avocado Dessert Smoothie

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A rich and refreshing blend of fresh avocado and coconut milk makes this a great finish to a meal or as a yummy snack by itself.

Makes 2 large or 4 small servings. 

Ingredients 

6 tbsp Manawa Honey, you can adjust depending on your desired sweetness
1 large, just ripened avocado
Juice of 1 lime
1 cup whole Greek vanilla yogurt
1½ cups unsweetened coconut milk
1 cup baby spinach leaves
½ – ¾ cup crushed ice, optional 

Method 

Combine all ingredients except ice in blender and then blend until its nice and smooth.   

If desired, add crushed ice and blend until desired smoothness is achieved.  Serve immediately or chill to serve later. 

If serving later, place cling wrap directly over surface of smoothie to prevent any possible colour change from the avocado being exposed to air.

300 Gram Burger Pattie Stacks

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There is over 300g of meat pattie in each stack and they can be cut in two and pinned with a bamboo skewer.

Serves 4-6 with sides

Pattie Mix

300g each of lamb and beef mince
2 slices streaky bacon, diced fine (dry cured is the best)
½ brown or red onion, chopped finely
1 egg, lightly beaten
1/2 cup bread crumbs
1 tsp dried parsley
1 tsp dried rosemary
½ cup grated carrot
Sea salt and freshly ground black pepper to taste
100g (4oz) sharp or taste cheese of choice, finely
2 -3 tbsp olive oil

Sauce

1 400g tin diced tomatoes
1 onion, chopped
2 cloves garlic, chopped
1 cup chicken or vegetable stock
2 tbsp tomato paste
1 tsp each dried rosemary, basil, oregano and thyme
salt and freshly ground black pepper, to taste
2 tbsp oil
1 tsp dried chillies flakes (optional)
150g smoked or tasty cheese, grated

In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.
Lightly oil the palms of your hands, and shape the mixture into one large ball.

Turn out onto a chopping board and cut and weigh into 4 balls. Two x 200g each and 2 x 100g each. Shape into patties, cover and rest in the fridge for a couple of hours.

In a pot heat the oil on the stove on medium and add the onion. Cook the onion for 5-10 minutes until they are soft. Add the garlic and dried chillies and cook stirring for another 2-3 minutes.

Season with salt and pepper to taste and add the tomato, paste herbs and stock. Increase the heat and bring to a boil. Reduce and simmer for 30 minutes, stirring occasionally. The sauce can be made ahead and stored, sealed in the fridge for a couple of days until needed.

Pre-heat bbq or oven grill to medium-hot and cook the patties for 6-7 minutes on each side. Remove from heat when done and rest for 5 minutes. (Smoker cooking directions below)

Preheat oven to 180C. In an oven proof dish or skillet place a smaller pattie on top of a larger one. Put 2-3 tbsp’s of the sauce over each stack and top with a smoked or tasty cheese. Bake in the oven to finish for 10-15 minutes.

Serve with desired sides. Slaw is a great choice.

Cooking using a smoker

Get your pit going and heat to 230 Deg F. Add patties to the smoker on a tray and cook for 60-75 minutes or until the internal temp reached 160 Deg F.

Make the stacks and top with the cheese, return and cook until the cheese has melted.

Plate and top with sauce. I use a mix of apple and oak wood compressed logs from Commodities NZ for flavour.
Eezilite firelog apple or oak 10kg compressed smoking logs.

Rendang Spice Paste

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Rendang Spice Paste

3/4 cup grated coconut
15 dried chillies
10 shallots, sliced
4 cloves garlic, sliced
20g fresh ginger, sliced
1 tsp turmeric
2 stalks lemon grass, bashed and sliced
4-6 bird chillies, optional for extra heat

Beef Rendang

500g rump steak, sliced into 12-15mm (half-inch) cubes
1 1/4 cup coconut milk
1 cup water
2 kaffir lime leaves, torn
1 1/2 teaspoon salt
1 teaspoon sugar

Place the coconut in a wok over a medium heat and dry-fry until golden brown. Cool slightly before grinding finely in mortar and pestle, or in food processor.

Snip chillies into 25mm lengths. Soak in hot water until softened. Discard half the seeds and place the chillies in electric blender jug with shallots, garlic, ginger, galangal, turmeric and lemon grass. If you want a hotter rendang, add bird chillies. Add 1/2 cup water and grind to a paste- but not too finely.

Place spice paste, beef, coconut milk, and water in a roomy wok. Bring to a boil and simmer on medium heat, stirring now and then until mixture is well reduced and thick and oil surfaces—at least 45 minutes.

Add ground toasted coconut, kaffir lime leaf, salt, sugar. Cook another 5-10 minutes, taste, and adjust seasonings if necessary.

Serve with rice.

Courgette and Tomato Cheese Bake

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3 medium courgettes
sea salt to taste
freshly ground black pepper, to taste
4–5 cloves garlic, minced or finely chopped
extra virgin olive oil
200 g mozzarella, sliced
3 medium vine-ripened or truss tomatoes
freshly chopped basil, to taste
1 cup mixed herb Coating, tossed in 1–2 tbsp olive oil

Preheat oven to 175 °C.

Trim both ends of each courgette. Cut them in half; then shave lengthwise into thin flat strips using a potato peeler.

Place in a colander and sprinkle with sea salt. Set aside for 10–15 minutes. Press with dry towels to extract some of the moisture.

In a 25-cm pie pan (or gratin pan or baking dish), layer the courgette strips in an overlapping pattern. Season with pepper and garlic. Drizzle with olive oil and layer with mozzarella. Slice the tomatoes and place on top of the mozzarella. Season the tomatoes with sea salt, pepper and fresh basil.

Top with the mixed herb coating. Bake for 35–40 minutes until the courgette is fork-tender and the topping is golden brown. Set aside for 5 minutes before cutting and serving.

Herb crumb: 1 cup gluten-free breadcrumbs and 2 tsp of my italian herb mix
(add 1 tbsp each of dried marjoram, thyme, basil, oregano and rosemary to a jar, then seal and shake well to blend the herbs together).

Meatball Bacon Bombs

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Serves 6

Ingredients

Meatball Mix

300g lamb, beef or pork mince, or a mix of your choice
1 egg, lightly beaten
1/2 cup bread crumbs, use gluten free as required
1 tsp Mrs Rogers dried parsley
1 tsp Mrs Rogers dried thyme
1 tsp Mrs Rogers dried rosemary
3 tbsp Mrs Rogers grated carrot
1 tsp Mrs Rogers dried basil
Sea salt and freshly ground black pepper to taste
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
2 -3 tbsp olive oil

Onion cups
12 slices streaky bacon
3 meduim to large brown onions sliced in ½ and ends topped so they sit flat

Bbq sauce of choice (sweet and sour is also good)

Method

Preheat oven to 180C.

Hollow out each of the onion halves so there is about 10mm all around making it into a cup.

In a large bowl, combine all ingredients except the bacon and the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 6 even sized balls and place in each of the onion cups..

Wrap 1-2 slices of the bacon around each cup and pin with a tooth pick is required.

Baste with bbq sauce and bake for 30-40 minutes or cook until done basting again after 15-20 minutes.

Serve with choice of seasonal fresh vegetables.

Smoked Fish Pakoras

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Made earlier in the week these are smoked Fish Pakoras. While the name comes from India chickpea flour has been used for centuries in Italy so this is a blend.

Batter
2/3 cup (100g) chickpea flour (besan)
1/4 cup (35g) cornflour
2 level tsp ground Mrs R’s ground turmeric
200ml sparkling water, chilled

Combine the chickpea flour, cornflour and turmeric in a bowl. Season with salt and pepper (I also add some lemon pepper seasoning sometimes and leave out the straight S & P) then whisk in sparkling water until smooth. The batter needs to look like thin cream. You can add some chilli powder if you like.

The mix for the filling was 250g smoked fish (shredded) in a bowl with 1/2 cup of thin sliced red onion and 1/2 cup of grated carrot that had been patted dry.

I pour the batter into the bowl, 1/2 cup at a time and mix through. I repeat this until I get an even coating over the fish mix and then deep fry tablespoon lots.

You can also replace the fish with grated vegetables of choice

Honey ANZAC Cookies

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Manawa Honey ANZAC Cookies

125g unsalted butter
1/4 cup Manawa Honey Honey
pinch sea salt
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water
1 cup rolled oats
3/4 cups desiccated coconut
1 cup plain flour

Method

Preheat oven to 150ºC and line baking trays with baking paper.

In a small saucepan over low heat, melt the butter and honey, stirring until the mixture starts to bubble. Add a pinch of salt.

Combine the bicarbonate of soda with boiling water and add to butter mixture and then combine remaining ingredients in a separate bowl.

Pour melted butter mixture and the vanilla into dry ingredients and mix with a wooden spoon to combine well.

Roll 1 teaspoon of mixture into a ball and place on tray. Repeat with remaining mixture, allowing room for spreading.

Bake for 20 minutes or until golden brown.

Allow to cool on trays before transferring to a wire rack. Store in airtight container.