Sticky Barbecue Ribs & Grilled Sweetcorn – Farmer’s Market Wednesday

It felt a bit strange to me to be buying fresh corn on the cob at the farmer’s market today – it is a vegetable I only associate with the summertime, and this morning was .definitely. definitely. autumn. But never mind, at 40p each and grilled to go alongside some baby ribs, I managed to convince myself for a few minutes. The sauce is tomato based and really easy. Even if you don’t have a food processor like lazy old me you can still do it, just ensure that you crush the tomatoes down well with your hands and mince the onion and garlic as finely as you possibly can. Serves 2. Hugely easily multiplied.

For the ribs:

  • barbecueribs500g ribs, preferably on the rack
  • 2 tsps cajun seasoning
  • 400g can tomatoes
  • olive oil
  • 100ml tomato puree
  • 1 small onion
  • 1 clove of garlic
  • 1 tbsp soy sauce
  • 2 tbsp cider or white wine vinegar
  • 2 tbsp worcestershire sauce
  • 2 tbsp dark brown sugar (or, in my case, maple syrup) or even honey if you like
  • 1 scant teaspoon chilli flakes
  • 1 tsp mustard powder

Preheat your oven to gas 2. Cut your rack of ribs in half, and rub a teaspoon of cajun seasoning into each piece. Put them into a heavy casserole with a lid, or if you don’t have one of the right size, a solid roasting tin which you will cover with foil. Put the covered ribs into the oven and leave them to cook slowly for 2 – 2 and a half hours.

In the meantime, put your garlic and onion in the bowl of your food processor and whizz down until chopped extremely finely. Put them in a saucepan with a generous pinch of salt and pepper and a splash of olive oil. Sweat off over a very low heat until soft and translucent. In the same food processor, put all the remaining ingredients and whizz again until smooth and fully combined. Put the sauce into the saucepan with the onion and garlic, stir well and simmer gently for around 20 minutes.

About forty minutes before you are ready to eat, turn the oven right up to gas 6, and put the ribs onto a roasting tin or baking sheet. Cover each side of the ribs with the barbecue sauce, reserving a little, and place into the oven. Cook for 20 minutes and then turn over. Add the remaining barbecue sauce and put back in the oven. They will need just twenty more minutes, but keep checking that the sauce isn’t burning. If it starts to catch, you can take it out.  Turn on your grill.

For the sweetcorn:

  • cornoncob2 corn on the cob
  • 2 tsps of butter

Get two lengths of tin foil about 6 inches long. Remove the corn from the husks, if they’re ready to cook they should come off really easily. Place the corn onto the foil and put about a teaspoon of butter on each. Roll up the foil, tucking in the end until they are wrapped snugly. Put under a hot grill, and turning fairly regularly, cook for 15 minutes, until kernels have softened in the melted butter. Serve with the ribs.

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Tandoori Chicken

First of all, do you have one of these? or these? I really want one. I think my life would be seriously improved by a tandoor. But I’m really not going to make one, I can’t afford to buy one, and I don’t think I’ve got the space for one. Would I use it though? Hell, I think I’d use it every day!  Sirriusly! Every regular reader of this blog knows I love a curry, but I love tandoori meats and naan breads the absolute mostest. Unfortunately, given I don’t have any of the specialist kit, its never going to be curry-house authentic. It can still be good though, as the below recipe will show you. I’ve chosen to cook this chicken on the barbecue – I think it took around 40 minutes, but you can do it under a hot domestic grill or in the hottest oven for 20-30. Chicken is cooked when juices run clear and the meat pulls easily away from the bone.Recipe enough to serve 4 with salad.Taken from the ever reliable The Complete Book of Indian Cooking.Don’t be surprised that your chicken is not curry-house red. You’d have to dye it with food colouring to achieve that. Just like they do.

tandoori chicken legs

  • 8 small chicken joints. skinned
  • 3 dried red chillies
  • 1 tsp maldon sea salt
  • 2 tbsp coriander seeds
  • 2 tbsp lime juice
  • 2 garlic cloves, crushed
  • 1 tsp ground ginger
  • 1 clove
  • 2 tsp garam masala
  • 2 tsp chilli powder
  • 1/2 onion, very finely chopped
  • 300ml plain natural yoghurt
  • lemon and lime wedges for garnish and sprinkles

First off, slash a couple  of  big cuts into your chicken pieces with a big sharp knife. In a large pestle and mortar or blender, crush together the salt, chillies, garlic, clove, coriander and ginger. When as combines as you think likely, add the lime juice, you might want to give it another bash if you’re using a pestle and mortar and then stir in the chilli powder and garam masala. Transfer the mixture to a small non stick pan and heat through, gently. Add the onion and fry this for a few minutes. Stir in the yoghurt and remove the pan from the heat until cooled. Now, for first preference you want to get a large plastic food bag and pop the chicken and then the marinade in and squish it about. Or, get a non metallic dish and put the chicken and marinade and swoosh it about until fully coated. Either way, stick it in the fridge for at least 4 hours or upto 36.

Bring back up to room temperature when ready to cook, and either barbecue, put in your tandoor, or put in the hot oven or grill. Leave to rest 10 minutes and scoff.