BBQ ribs

 

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

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 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

homemade sauage rolls

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 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.

 

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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.

 

steamed pork dumplings

I really feel like these today …. its cold and raining and I have been on the computer all morning… these are really simple to make  as long as you don’t have to run out and get any ingredients. I cook Asian all the time, so have these condiments in my pantry.  I also love the gow gee wrappers that the mince is wrapped in and often have them in my fridge. If they start to get  close to the “use by date”, I throw them in the freezer, and that way I always have some on hand.

 Freeze made ahead  Pot stickers in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator before cooking. Not a pork fan use chicken  mince  instead, or try adding a few chopped prawns to the pork mixture. I sometime fry these dumplings. juts heat a frypan with some vegetable oil over high heat and once they have cooled down a little form steaming, toss them in a pan fry on one side. This gives a wonderful crunch, but also leaves a couple of sides that are still silky soft from steaming.

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Photo credit goes to Omid  photography http://omid.com.au

Styling  and recipe credit Sydney Food stylist Jane Collins http://janecollins.com.au

Steamed Pork Dumplings

 

makes approx 30

Prep 25 minutes

cook  10-15 minutes

300g pork mince

2 cloves garlic, crushed

2 green onions, ( the long green ones )
thinly sliced

1 Tbsp grated ginger

1 Tbsp oyster sauce

2 Tbsp soy sauce, plus extra, to serve

1 tsp sesame oil

1 Tbsp caster sugar

1 x 275g pkt round gow gee wrappers( approx 30 wrappers )

1 tsp sesame seeds, toasted to serve

1 red chilli, sliced to serve

Torn basil & coriander  leaves to serve

Dipping sauce-

1/4 cup soy sauce

1 Tbsp vegetable oil

1 Tbsp white vinegar

2 tsp caster sugar

1 tsp sesame oil

1 Combine mince, garlic, onions, ginger, sauces, sesame oil, and sugar in a bowl.
Arrange wrappers on work bench. Working with about 5-6 wrappers  at a time . Lightly wet edge of one side of each wrapper. Place a heaped teaspoon of mince mixture on
one side of each wrapper. Fold wrapper in half to enclose filling and make a half moon shape. Pleat edge to seal. ( if the pleating is too fiddly for you , just fold them over and secure as a half moon shape, they will still taste the same. You can work on your pleating… a good skill to master and impressive if you like to cook dumplings. )

pork dumpling- raw

 

2 Heat a large wok or wide mouthed saucepan( one that will fit your steamer basket over)  to high and fill with water, when  water is boiling, place dumplings in a steamer basket, on a layer of baking paper,( you can stack them
if you have a couple )  steam for 7-8 minutes till cooked through. Repeat with remaining dumplings.

4 To make Dipping Sauce: Combine all ingredients in a small bowl. Serve dumplings with dipping sauce, topped with extra shallots, herbs ,chilli and extra sesame seeds.

 

Sizzle tip-  I also love to eat these steamed , but fried on one side. Heat 1 Tbsp vegetable oil in a  large non stick frypan, over high heat,  add dumplings into pan in a circular fashion. Add 1/2 cup water and place lid on saucepan,  reduce heat to medium and cook for 7-8 minutes, remove lid and once all the water has evaporated, cook the dumplings  for a minute or so more till golden on one side. Serve with dipping sauce. pork dumplings fried