It is so hot outside – the heat-wave is well and truly here! Right now I think it is about 41C outside, subsequently, having a BBQ for lunch was really the only option. All the family are here this week, which means big quantities of food are needed. Having raided the deep-freeze last night for various types of meat, this morning all I had to do was make some marinades. Deciding what marinade for the chicken would be was a no-brainer – honey and mustard is a classic marinade we have used on chicken legs for years, because the honey caramelises so nicely on a BBQ. The more important question was what to marinade the spare ribs in? I woke up this morning thinking some sort of Chinese plum sauce might be nice, but unfortunately we didn’t have any already made up, so I decided to try and make it. The result was a sticky plum sauce that worked really nicely. To balance out the vast quantity of meat I decided that vegetable skewers might not be a bad idea. Aside from the plum sauce that took about an hour to make (but now that’s done I have 7 big jars of the stuff ready for use later in the year) the rest of the preparation for the BBQ took no time at all.
I am pleased to say that there was hardly any scraps left over from the BBQ other than a few bits of salad, so all in all a job well done by all members of the family.
- 3kg of plums – stoned and halved (I used Prune d’Agen)
- 4 garlic cloves – crushed
- 900g white sugar
- 300ml cider vinegar
- 200ml soya sauce
- 1tsp salt
- 1tsp pepper
- 2” fresh ginger – peeled and grated
- ½tsp cloves – crushed into a powder
- 2 small dried chillies – chopped finely
- Place all the ingredients in a large sauce pan and mix well together, place on a medium heat and bring up to the boil.
- Leave on a rolling boil for roughly 40 minutes, stirring occasionally to prevent the fruit catching on the bottom of the pan.
- After boiling for 40 minutes – remove from the heat and allow to cool a little before blending the mixture with either a handheld blender or a liquidizer.
- Place back in the pan and bring back up to the boil.
- Leave the sauce to boil for roughly 5 minutes before placing in sterilized jars.
- 2kg Spare ribs
- 400ml Chinese plum sauce
- Preheat your oven to 160C fan.
- Place ribs on an oven tray and pour over half the plum sauce, making sure that each rib has got the sauce on each side.
- Cover with tin-foil and place in the oven for 40 minutes.
- Remove from oven and set to one side until your BBQ is hot.
- Once your BBQ is ready, place the ribs meat side down and place some of the remaining sauce on the back of the ribs, let the ribs cook for about 3-4 minutes or until nicely caramelised, then turn over and do the same again.
- Just before you are ready to serve turn the ribs one last time and cook for just a minute.
Chicken in Honey and Mustard
- 10-12 Chicken legs
- 3tbsp runny honey
- 3tbsp whole grain mustard
- Preheat oven to 190C.
- Mix together the honey and mustard in a bowl.
- Place the chicken on an oven proof dish and pour over the mixture, making sure that all of the legs are coated.
- Cover with tin foil and place in the oven for about 20-25 minutes.
- Remove the tin foil and cook for a further 5-10 minutes until the chicken is cooked or the juices run clear.
- Once your BBQ is hot place the chicken legs on the BBQ for 4-5 minutes on both sides to give it that nice BBQ flavour.
- 1 Aubergine
- 1 ½ Red Peppers
- 1 Green Pepper
- 1 Red Onion
- 4 Courgettes
- Juice of 1 Lemon
- 1 tsp dried coriander leaves
- 3 garlic cloves crushed
- 3 tbsp olive oil
- Salt and Pepper for seasoning
- Cut all the vegetables into bit sized chunks and place in a large dish.
- Squeeze over the juice of the lemon, scatter over the coriander leaves and garlic and finally pour over the olive oil. Mix everything together well and then make up your skewers ordering the vegetables as you please.
- Once your BBQ is hot place on your skewers, turning them regularly so that they don’t burn and cook for roughly 15 minutes.