Skip to main content

Bill Granger's pork ribs, Asian slaw with sweet chilli dressing


Sunday lunch the day after spending Saturday up in the trees for Martha's birthday (you had to be there to appreciate it .... and just how much Lisa hated it ... but like a good Mum she kept at it until the bitter end of the last zip line).

Martha was out so it was just Joe, Lisa and I. We needed something easy, healthy and that the Tesco at the end of the road would have the ingredients for.

Bill Granger may have a weird need to smile at almost anything (like in the picture above. He's eating an apple for God's sake, what's to smile about?) and lets face it he's got an irritatingly perfect life, but his laid back food is perfect for an occasion like this.

The ribs are a bit of an adaptation of one of his recipes from the book 'Holiday' ...the other a straight rip off.

The Ribs

Ingredients


50ml ketchup
20 ml sweet chilli sauce
2 Tbsp Soy Sauce
2 Tbsp Olive Oil, plus extra to brush
1 Tbsp Honey
2 Tsp Grated Fresh Ginger
2 Garlic Cloves, crushed
A pile of pork spare ribs

Method

Stir together the ketchup, sweet chilli sauce, soy sauce, olive oil, honey, ginger and garlic in a shallow non-metallic dish. Add the pork and stir well. Cover and marinate in the fridge for at least 2 hours.

Preheat your to 180 deg. Cook the ribs for 30-40 minutes, or until cooked to your liking.


Asian slaw

Ingredients

For the slaw
2 tbsp caster sugar
2 tbsp rice vinegar, or white vinegar
2 large Carrots, cut into thin matchsticks
2 large handfuls shredded white cabbage
2 large handfuls shredded red cabbage
4 stalks Celery, trimmed, cut into thin matchsticks
1 large red onion, thinly sliced
1 large handful fresh Vietnamese mint leaves, (or ordinary mint leaves)
1 large handful coriander leaves

For the sweet chilli dressing

1 tbsp rice vinegar, or white vinegar
1 tbsp caster sugar
1 1/2 tbsp lime juice
2 tbsp Fish Sauce
2 long red chillies, deseeded and finely chopped
1/2 tsp Salt


Method

For the slaw: mix together the sugar and rice vinegar, then add the carrot and leave to marinate for 20 minutes.

For the dressing: mix together all the ingredients, stirring until the sugar has dissolved.

Put the white and red cabbage in a large mixing bowl. Drain the carrot and add to the cabbage with the celery, onion, mint and coriander. Add the dressing to the salad and toss together.
Labels:

Comments

Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind
1 comment
Read more

Sea Bass on mushroom potatoes with salsa Verde

I felt the overwhelming need to cook something new on Saturday night. I didn't want the tired and tested I wanted to explore new culinary waters. However combined with this desire was an equal and opposing force, driven by being absolutely knackered, that meant it had to be simple too. I returned to one of Jamie's early books, to a recipe that IO had meant to do on countless occasions but never quite got round to. I have done several versions of Sea Bass on a bed of potatoes, some that I have written about on this blog. The one question I would have is about the thickness of the potatoes and the length of time they need to be cooked through ... in my oven I reckon they need about 10 minutes more than the recipe suggests. I would suggest a bit of a trial run if you are going to do it for a dinner party ... however once you have given it a whirl I think this makes for a very easy recipe for a crowd. Here's the recipe. Roasted slashed fillet of sea bass stuffed with herbs, bak
1 comment
Read more