Category Archives: Entertaining

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Drunken BLACK Pork Spare Ribs

Serves 2

1kg rack of pork spare ribs
2 tablespoons (60ml) Stabler & Steel’s Sauce “Black”
3 cloves of garlic, crushed
100g dark soft brown sugar
600g tomato tomato paste
½ cup bourbon
1 tablespoon (30ml) chilli sauce (optional, adjust to taste)
Salt and pepper to season

Preheat your oven on medium low to 150˚C (130˚C) fan.

Peel and roughly chop the onion, quite rustic chop. Place a frying pan over a medium heat until its hot and sdd the olive oil and onions. Cook turning for 3-4 minutes and then add the garlic and season with salt and pepper and cook for another 5 minutes.

Add the chilli sauce (if using) and brown sugar and cook, stirring, for a further 1 to 2 minutes until the sugar has melted.

Add the tomato paste and the Stabler & Steel’s Sauce “Black” and bourbon then stir it to combine. Bring to the boil and then reduce the heat to a simmer for 10 minutes or until the sauce thickens.

Place the ribs into a deep-sided roasting tray and pour the sauce all over the ribs.

Cover with foil and cook in the oven for 2 hours.

After 2 hours increase the temp to 180˚C (160˚C) fan, remove the foil and cook for 30 to 45 minutes turning and basting every 15 minutes.

Remove from the oven and let the ribs cool down so they are not too hot to handle before serving.

Serve while warm with finger bowls of warm water and lemon juice.

BBQ Sauce with Stabler & Steel’s Black

A while ago I was working with Stabler & Steel’s Sauce “Black” and I decided to make some bbq sauce with it. I was completely taken aback with the superb result and love making small batch bbq sauce for special dishes.

I use this bbq sauce when I am entertaining and require a sauce with a delicate bbq flavour that complements meats and vegetables that have been cooked oner charcoal or on a gas bbq.

Forget the worcestershire sauce, once go use Stabler & Steel’s “Black” you won’t be going back.

Makes about 500ml

Ingredients

2 tablespoons Stabler & Steel’s Sauce Black

1 1/2 cups of tomato purée
1/3 cup fine chopped red onion,
2 tablespoons cider vinegar
2 teaspoons sugar or honey
1 teaspoon garlic powder
1 teaspoon sumac
2 teaspoons smokey paprika or a good quality BBQ seasoning
100ml bourbon (optional)
1/4 teaspoon salt

Directions

Put the Stabler & Steel’s Sauce Black Sauce,tomato purée, onion, cider vinegar, sugar/honey, sumac, smokey paprika, garlic powder and salt in a heavy, medium saucepan and bring to a simmer over medium heat.

Add the bourbon if using and reduce the heat to very low and simmer, uncovered, stirring frequently, for 10 minutes to blend the flavors. Remove from the heat.

Bottle in a hot jar with lid and store in the fridge. Use within two weeks.

Black Caramelised Onions with Bacon and Sweet Potato

A great tasting spoon starter when you are entertaining and easy to bring together.

Makes about 1½ cups (Caramelized Onions)

Ingredients

2 tbsp Stabler & Steel Sauce Magic Black

1/4 cup good olive oil
1 tbsp honey
1/2 cup thin sliced and diced smoky bacon
1 tbsp lemon juice
3 large red onions
1 tsp dried thyme
2 marge sweet potatoes, pealed, cooked and cubes
1 tbsp diced chilli (optional, adjust to taste)
Salt and pepper to taste

Method

Slice the onions in half, then slice very thin.

Heat the oil in a large skillet over medium heat and add the onions and bacon then season with salt and pepper.

Stir constantly until the liquid starts to evaporates from the onions, about 8-10 minutes and then add the honey and lemon juice. You must stir so the onions so they don’t steam in their own juices otherwise they will not caramelize. This takes about 15 minutes.

Reduce the heat to a medium low, add the thyme, chilli (if using) and Stabler & Steel Sauce Magic Black, stir well and cook an additional 20-25 minutes, stirring frequently, until the onions are a rich golden brown.

Add the diced sweet potato cubed and lightly turn to mix and warm up, check seasoning and adjust to taste.

Server in warmed (to the touch) tasting spoons and garnish with some diced chives or parsley.

Slow Smoked Beef Short Ribs with Smoky Dragon Chipotle Sauce

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

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

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

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

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

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

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).

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