BBQ ribs

 

We Aussies love a BBQ and its BBQ season over here.

Test Jane 114645

 photography by Sydney food photographer Omid

 recipe and styling by Sydney food stylist Jane Collins 

 

I usually cook these in the oven the day before and finish them off on the grill. These ribs are amazing, even my fussy (and single column list of foods )children eat these!

These are rich in chilli flavour, tone down the chilli content to your liking.  I usually end up  making a big batch of the dry mix , and keep it sealed in a clean dry  air tight container … I promise you  will be  tempted to use this rub on other meats as well, it livens up any chicken breast. Keep it in a dry cool place and you can save time on the mix and measuring of the dry ingredients.

These take a bit of time in the oven, so its usually a weekend item on the menu. You can cook them the night before, or on the day of the party / or bbq and just heat them up on the bbq Grill  basting with the bbq sauce.

Oh and while you are at it , make a big batch of that BBQ sauce as well…

These are the beef version, but I also make these as pork American style ribs as well.

BBQ Ribs

Preparation time-25 minutes

Cooking time  2 hours 20 minutes

Serves 6

 

 

2 racks beef ribs ( or you can use American  pork ribs about 2 2- ½ kgs )

1 Tbsp brown sugar

1 Tbsp paprika

1 tsp garlic powder

1 tsp celery salt

½ tsp dry mustard

½ tsp ground black pepper

¼ tsp cayenne pepper

 BBQ sauce

1 Tbsp butter

1 onion, chopped

2 cloves garlic, finely chopped

1 cup tomato sauce

¼ cup golden syrup

¼ cup cider vinegar

¼ cup water

2 Tbsps brown sugar

1 Tbsp chilli powder

1 Tbsp mild American mustard

1 Tbsp Worcestershire sauce

½ tsp salt

 

 

1 Preheat oven to 180°c. For rub, in a small bowl stir together brown sugar, paprika, garlic powder, celery salt, dry mustard, black pepper and cayenne pepper. Sprinkle rub evenly over both sides of ribs, rub in with your fingers.

2 Wrap each rib rack in foil and place onto a roasting try. Cook for 2 hours till tender. Drain fat if any and unwrap from foil.

3 For sauce, heat butter in a medium saucepan over medium heat, add onions and cook for 5 minutes or till tender. Stir in tomato sauce, golden syrup, vinegar, water, brown sugar, chilli powder, mustard, Worcestershire sauce and salt. Bring to the boil. Reduce heat and simmer for 20-25 minutes, or till sauce has thickened.

4 Heat  BBQ grill to medium, cook ribs  over medium high heat brushing with some of the sauce and turning to coat. Cook for 10-15 minutes till golden and coated in sauce. Serve ribs with remaining sauce.Test Jane 114649

eggs Saturday style

The humble egg in a hole and on white bread….Teamed with quickly sautéed spinach,  my home made chilli jam, shavings of Parmesan cheese and delicate micro sorrel…..Saturday morning eggs…

We dont usually have white bread in our house, but growing up we did.. it was that soft sandwich loaf that was all bouncy and tasted so good with butter ( real butter )  and Vegemite, or butter and fresh sliced tomatoes with salt & pepper, brings back childhood memories of eating on the front step of our family home. My parents are still at that family home and now my kids eat on that front step !We buy multi grain, or wholemeal, sour dough, and beautifully baked long baguettes from our local bakery now  a days, I love the variety that is on offer now. Nice to reminisce though and indulge in a little white bread for a change. This can be made on any sliced bread sub in your favourite. saturday style 1

Eggs Saturday style-

Serves 4

Prep time 10 minutes

Cooking time 5-8 minutes

 

2 Tbsp olive oil

4 slices white bread ( or substitute your fav)

4 eggs

100g spinach leaves

Chilli Jam  to serve see below for recipe

Parmesan cheese shavings to serve

Micro sorrel to serve

 

1 Heat a large non stick frypan to medium high heat and drizzle in half  the olive oil.Cut out a heart shape  with a cutter that fits neatly inside your bread slice.

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2 Cook  2 pieces of the  bread and the cut out “hearts ”  for 1 minute, till lightly golden brown, turn and crack egg into each hole, turn the two”hearts”. Reduce heat to medium low and cook for 1-2 minutes with a lid on or until done to your liking. Repeat with remaining bread slices, hearts and eggs.

3 Add remaining oil and sauté spinach from 1 minute till wilted.Serve eggs with spinach, chilli jam, shaved Parmesan and micro sorrel.

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Recipe, styling and snap by  Sydney food stylist Jane Collins 

Chilli jam 

Makes  3 cups

Prep time 10 minutes

Cooking time 1 hour

 

4 large red capsicums, flesh removed

1 onion, chopped

2 small hot chillies,  seeds as well,extra if you like it hot

1 1/2 cups caster sugar

1/2 cup white vinegar

2 Tbsp tamarind paste

1 cup water

 

1 Place capsicums, onion, chillies into the bowl of a food processor and blitz till smooth.

2 Tip  capsicum mix into a large saucepan with sugar, vinegar,  tamarind paste and water.

3 Cook for 45- minutes to 1 hour, till the jams sets and has thickened.

4 Store in sealed sterilized  air tight jars with lids in the refrigerator, jam will keep for up to 3  weeks.

 

sizzle tip-  to sterilize jars, simply put them through the dishwater and allow to dry. If you don′t have a dish washer ( like me )- place the jars and lids  in a large pot and cover with water, cook over high heat  till simmering for about 5 minutes, carefully remove with tongs and place upside down on a wire rack in an oven that has been pre heated to 150°c for 5 minutes to dry out completely fill as directed.

sizzle tip – Tamarind paste is the concentrate from the fruit of the tamarind tree. You can buy it in concentrate form or as the fruit with the seeds in a block.If you buy the block  you need to re constitute it to use, I find this is the best flavour, although  the concentrate is more convenient.  You can purchase tamarind paste from Asian grocery stores or gourmet food suppliers. It has a sour flavour and adds another layer of complexity to  Asian inspired dishes.  Great in sweet and sour dishes.

 

 

 

 

 

 

 

homemade sauage rolls

Test Jane 114628

 Photography By Sydney food photographer Omid

 Recipes and Styling by Sydney food stylist Jane Collins 

Need something really tasty for a BBQ this weekend? Try these, they are  so simple to make, and  you will have to hide them from the kids !

I usually serve them with my tomato concasee which is such a versatile  sauce that you should make a big batch and keep it in  the fridge… it keeps for a few weeks, but I promise you it may not last that long.  This sauce I originally learnt how to make when I was an apprentice chef in Sydney, at Watermark Restaurant on Balmoral beach. It was a modern Asian cuisine, and so we mixed a lot of  French classic sauces with Asian flavours and  we used it on everything… I still love making this sauce when tomatoes are cheap and in season, as they have the best flavour then. Use the best quality red wine vinegar that you can get your hands on, as it will shine through in this sauce.

Home made sausage rolls

Prep time – 20 minutes

Cooking time -25 minutes

Makes  approx 48

500g pork mince

500g good quality sausage mince

1 onion ,  finely chopped

2 cloves garlic,  finely chopped

1 cup fresh bread crumbs , plus extra to sprinkle

1 egg, beaten, plus 1 extra for egg wash

1 Tbsp chopped  fresh thyme leaves

1 Tbsp chopped  fresh oregano

4 sheets frozen  puff pastry sheets, thawed

1 Preheat oven to 180 c . Line a couple of large trays with baking paper .

2 In a large bowl combine the minces, onion, garlic, breadcrumbs, egg and herbs. Season with  sea salt & cracked pepper. I usually test the mix so  I know it’s tasty before rolling into pastry. Heat a small frypan over medium heat and cook a little piece of the pork mix . Let it cool .. Taste it and adjust seasoning if necessary.

3 Lay a piece  of puff pastry on a clean work surface, cut in half and place 1/8  of mixture  down the length of the pastry, forming into a log shape. Brush a little of the extra egg wash on one side and fold over to enclose.Brush with  egg wash  (see tip ).Sprinkle with a little extra breadcrumbs.

3 Score at intervals  along each roll . Continue with remaining  mix and pastry. Place on trays with a little room to allow for puffing.

3 Cook for 20-25 minutes till golden and cooked through. Swapping trays half way through – (if your oven is like mine and has a hot spot  at the top , change the trays around, so you cook the rolls evenly ) Cut the rolls through and serve with my tomato concasse ( just a fancy tomato sauce , but so good !! ) I use it on everything !

 

Sizzle tip- egg wash is just an egg lightly beaten with a splash of water or milk. Brush it onto of the pastry for a crispy golden top.

For chicken satay rolls –  substitute pork mince for chicken mince and add about 1/4 cup  pre made satay sauce,use 1/4 cup coriander leaves instead of thyme and oregano . Serve with natural yoghurt .

Tomato concasee 

1 kg  tomatoes (really ripe ones in season are the best for this sauce )

1/3 cup extra virgin olive oil

1 small onion, chopped finely

1 garlic clove, crushed

1 Tbsp red wine vinegar

2 sprigs thyme

1 Heat a small saucepan to medium high heat and add  1 tablespoon of the olive oil, cook onions for 2 minutes, add garlic and cook for 1 minute. Add tomatoes, red wine vinegar and remaining olive oil and thyme leaves. Simmer on low heat for 10-12 minutes till reduced. Season with salt & pepper to taste.

 

Test Jane 114630

Bring a plate – pea and feta bruschetta

You getting ready for a party this weekend ? Need to “bring a plate” …… these will have your guests begging you for the recipe.

The toppings are limited only to your imagination, ( and what flavours sing together!) you can toast the slices a day before and keep them in an air tight container till you need to use them. These are my go toast, and I use them with everything, see my smoked salmon post in the archives.If you are serving these at home, assemble just before  you are ready to eat. If you are taking these to a party, then pack up all the elements and assemble at the pastry for maximum crunchiness. Thanks to Mel and John for assuring me these tasted delicious.

recipe and food styling by Sydney food stylist Jane Collins 

photography by Omid

 

Pea and Feta Bruschetta &  Peach & prosciutto bruschetta 

Prep time 20 minutes

Cooking time 15 minutes

Makes  approx 60

 

2 x 300g baguettes

Extra virgin olive oil to drizzle

Sea salt & cracked pepper

2 cups frozen peas, thawed

250g cream cheese, chopped

220g soft feta cheese, chopped

1 cup frozen edamame beans, shelled

3  ripe peaches, cut into wedges

100g thinly sliced prosciutto

2 tsps finely chopped rosemary .

 

 

 

 

1 Preheat oven to 180°C. Line a large tray  or 2  medium ones with baking paper. Slice the baguette into 1cm thick slices, slightly on an angle and lay onto prepared tray. Drizzle with olive oil and season with sea salt & cracked pepper. Bake for 10-15 minutes till golden brown, turning once half way through. Allow to cool.

2 Puree peas in a food processor or a stick blender till smooth, but with still a few whole peas. Remove from food processor. Wash bowl and wipe dry.  Puree cream cheese together with feta cheese till smooth.

3 Spread a tablespoon or two (depending on how large the brucshetta slices are) of the cream cheese mixture onto the toast slices and top half with a tablespoon of pea mixture.Drizzle all over with more olive oil, and a few scatters of edamame beans on the pea bruschetta. Top the remaining bruschetta slices with prosciutto, peaches slices and a sprinkle of rosemary.

 Sizzle tip- you can cook the bread slices up to one day in advance and allow to cool completely. Store in an airtight container till ready to use.

Shell the edamame beans, and store in an air tight container in the fridge. Chop the fresh rosemary very fine, and sprinkle with restraint, I find rosemary tastes soapy if you use too much.

Assemble 10 minutes before your guests arrive.

 

eggs hip hop style

I am loving my legumes at the moment, and that green pea colour is so vibrant! We have a hip hop dance concert on tonight so my girls wanted to name these eggs after the concert. I used hash browns instead of bread today, and my home made sweet chilli sauce. To add to the hip hop style I used cracked white pepper instead of  black pepper for a milder, sweeter flavour.

Some recipes call for vinegar with poaching eggs, its really up to you,if the eggs are really fresh I find that you don’t need the vinegar and if you use too much it alters the taste. But it may help you master it, so give it a go with a splash of vinegar. It takes practise to master the art of poaching eggs, and everyone likes them a different way, but they are so versatile and can be eaten for breakfast lunch or dinner , so get poaching….

 

Recipe and styling by Sydney Food stylist Jane Collins

eggs hip hop style

eggs hip hop style

prep time 20 minutes

cooking time 20 minutes

serves 4

 

8 frozen hash browns

1 cup frozen peas, thawed

8 eggs

Sweet chilli sauce to serve

Cracked white pepper

Micro sorrel leaves to garnish

 

1 Preheat oven to 180c. Line a tray with baking paper and cook hash browns for 10-15 minutes till golden and cooked through. In a microwave safe bowl or on the stove top, heat the peas till hot with a splash of water. Blitz with a hand blender, till nearly smooth, leaving some peas whole. Set aside.

2 Bring a medium pot of water to the boil. Reduce heat to a simmer, so that the water is gently simmering, not too hard or the eggs with break. You will need to cook the eggs, 2-4 at a time; I find this is best for getting the eggs just how you like them. Dont try and cook all 8 eggs at once, its too crowed for the pan.

3 Crack the eggs one at a time into a small bowl, drop into the simmering water and give the water a little swirl. Repeat with one more egg.  Cook for about 1-2 minutes depending on how you like them.   Use a slotted spoon ( the one with the holes in it to remove the eggs from the water ) Place on a plate lined with paper towel, and cook the remaining eggs.

4 To serve place the hash brown on a serving plate, top with a spoonful of the pea mixture, the poached egg, drizzle with sweet chilli sauce, cracked pepper and micro sorrel.

 

sweet chilli sauce

1 red onion, sliced

1 long red chilli, sliced

½ cup vinegar

1 cup water

Coriander roots

 

1 In a small saucepan, combine onion, red chilli, vinegar, water, coriander roots  and bring to the boil.

2 Reduce heat and simmer for 10-12 minutes till sauce is slightly thickened. Strain, and seal in a screw top jar.