HARD­CORE CAR­NI­VORE

For Jess Pryles, what started as a sim­ple de­sire to cook steak at home has now grown into a full-on meat ob­ses­sion. Her cook­book, Hard­core Car­ni­vore, is a must-have for meat­lovers, as these six recipes show

Super Food Ideas - - CONTENTS -

Pigs aren’t the only animals with a rib cage! Lamb ribs are de­li­cious and su­per easy to grill. You can also use ri­blets, which are from the front or cra­nial end of the rib cage. And if you get a slab with the breast or belly still on, that will cook up great, too, with ex­tra crispy bits to gnaw at.

GRILLED LAMB RIBS WITH MO­LASSES

SERVES 6 PREP 15 MIN­UTES (PLUS 4 HOURS

MARINATING)

COOK 30 MIN­UTES

2 racks (700g each) lamb ribs (see notes) ½ cup mo­lasses 4 gar­lic cloves, crushed 6 to 8 large sprigs fresh rose­mary

1 Place lamb racks on a large tray. Sea­son well with salt and pep­per on both sides. Us­ing a pas­try brush, coat both sides of ribs with mo­lasses. Us­ing a spat­ula, spread with gar­lic. Add rose­mary. Cover. Re­frig­er­ate for at least 4 hours or overnight. 2 Pre­heat a bar­be­cue hot­plate on medium-high. 3 Re­move and dis­card rose­mary from lamb. Place lamb racks on the bar­be­cue grill. Cook, turn­ing ribs ev­ery 5 min­utes, us­ing in­di­rect heat (see notes), with the hood closed, for 30 min­utes or un­til the fat has started to ren­der from the lamb. If ad­di­tional brown­ing is re­quired, you can trans­fer the lamb to the hot­plate and cook over di­rect heat for 2 to 4 min­utes on each side, un­til a nice char has de­vel­oped. 4 Trans­fer the lamb to a tray. Cover with foil. Rest for 10 min­utes. Cut into in­di­vid­ual ribs be­fore serv­ing. NU­TRI­TION: (per serve) 1605kj; 21.3g fat; 10.2g sat fat; 26.7g pro­tein; 21.5g carbs; 0.5g fi­bre; 86mg chol; 150mg sodium. It sounds a lit­tle strange but, trust me, these flavours will make sense to your taste­buds. The peanut but­ter cre­ates a rich, thick coat­ing while the jam helps the wings caramelise on the grill. They are an easy way to feed a large crowd, too.

PEANUT BUT­TER AND JELLY WINGS

SERVES 4 PREP 15 MIN­UTES (PLUS 2 HOURS

RE­FRIG­ER­A­TION)

COOK 20 MIN­UTES

1kg chicken wings (see notes) ¹⁄³ cup straw­berry jam 2 ta­ble­spoons smooth peanut but­ter 1 tea­spoon sam­bal oelek 2 ta­ble­spoons Worces­ter­shire sauce 2 ta­ble­spoons light brown sugar 2 tea­spoons pa­prika 2 ta­ble­spoons chopped roasted peanuts Sliced green onion, to serve

1 Place chicken in a large snap-lock bag. Sea­son well with salt. 2 Com­bine jam and peanut but­ter in a bowl. Add sam­bal oelek, Worces­ter­shire sauce, brown sugar and pa­prika. Mix well. Pour the marinade into the bag. Seal bag. Mas­sage chicken to coat evenly in marinade. Re­frig­er­ate for at least 2 hours or overnight. 3 Pre­heat a bar­be­cue grill on medium. Cook chicken, turn­ing ev­ery 2 to 3 min­utes (this will pre­vent the chicken from burn­ing be­fore it’s cooked all the way through), or un­til they’re nicely browned with charred ar­eas and cooked through. 4 Trans­fer chicken to a tray to cool slightly. Sprin­kle with peanuts and onion. Serve. NU­TRI­TION: (per serve) 2234kj; 34.2g fat; 9.3g sat fat; 27.9g pro­tein; 28.7g carbs; 0.6g fi­bre; 126mg chol; 441mg sodium.

These are a more adult ver­sion of a clas­sic sausage roll; you can ei­ther cut them into party-sized pieces or leave them as longer logs for a meal-wor­thy feed. The macadamia nuts should be chopped small enough to com­bine well into the mix, but large enough to still have some crunch.

SAGE AND MACADAMIA SAUSAGE ROLLS

MAKES 16 SMALL ROLLS PREP 20 MIN­UTES COOK 55 MIN­UTES

2 ta­ble­spoons olive oil 1 onion, finely diced 2 gar­lic cloves, crushed 1 ta­ble­spoon chopped fresh sage 1 tea­spoon mus­tard pow­der 1 tea­spoon cel­ery salt 1 tea­spoon pa­prika 2 tea­spoons sea salt 1 tea­spoon freshly ground black pep­per ¾ cup chopped macadamia nuts ¹⁄³ cup dried bread­crumbs 1kg pork mince (see notes) 2 sheets frozen puff pas­try, par­tially thawed ¼ cup plain flour, for dust­ing 1 egg, lightly beaten Tomato sauce, to serve

1 Heat oil in a small saucepan over medium heat. Add onion and gar­lic. Cook, stir­ring oc­ca­sion­ally, for 5 to 7 min­utes or un­til soft­ened. Re­move from heat. Set aside. 2 Pre­heat oven to 190°C/170°C fan-forced. Line a bak­ing tray with bak­ing pa­per. 3 Place sage, mus­tard pow­der, cel­ery salt, pa­prika, salt, pep­per, macadamia nuts, bread­crumbs, pork and cooled onion mix­ture in a bowl. Us­ing clean hands, gen­tly mix un­til com­bined. 4 Place 1 sheet of pas­try on a lightly floured sur­face. Place ½ the mince mix­ture along 1 side of the pas­try, 3cm to 4cm in from the edge. Brush edges of pas­try with a lit­tle egg. Roll up pas­try to en­close fill­ing. Re­peat with re­main­ing pas­try and mince mix­ture. 5 Us­ing a large knife, cut each log into 8 pieces. Place on pre­pared tray. Brush with egg. Bake for 35 to 45 min­utes or un­til golden brown. Set aside to cool for 5 min­utes. Serve with tomato sauce. NU­TRI­TION: (each) 1127kj; 17.5g fat; 5.2g sat fat; 15.2g pro­tein; 13.5g carbs; 1.4g fi­bre; 55mg chol; 445mg sodium.

Cooks notes:

+ FOR THE GRILLED LAMB RIBS WITH MO­LASSES: Racks of lamb ribs are avail­able from most butch­ers. You may need to pre-or­der them. + Cook­ing with ‘in­di­rect heat’ is when you light the burn­ers on one half of the bar­be­cue and cook the meat on the un­lit side, to cre­ate a gen­tler way of cook­ing the meat. Al­ways check the man­u­fac­turer’s in­struc­tions be­fore cook­ing. + FOR THE PEANUT BUT­TER AND JELLY WINGS: It’s bet­ter to use chicken wings that have been sep­a­rated into wingettes and drumettes. A full three-joint wing will take longer to cook, and the del­i­cate wing tips burn very eas­ily. + FOR THE SAGE AND MACADAMIA SAUSAGE ROLLS: Don’t use lean pork mince for this recipe. You need the fat in the mince to keep the fill­ing moist dur­ing cook­ing.

Mid­dle Eastern dukkah is a chunky spice mix, usu­ally flecked with sesame seeds and crushed nuts. I like to use pis­ta­chios in mine, and the fin­ished crust cre­ates a great tex­ture with ev­ery bite.

DUKKAH-CRUSTED BACK­STRAP

SERVES 6 PREP 20 MIN­UTES (PLUS 10 MIN­UTES

STAND­ING)

COOK 25 MIN­UTES

1 cup pis­ta­chio ker­nels 1 cup skin­less hazel­nuts ¼ cup sesame seeds 2 ta­ble­spoons co­rian­der seeds 1 ta­ble­spoon cumin seeds 4 (750g to­tal) lamb back­straps 1 ta­ble­spoon honey 1 ta­ble­spoon pomegranate mo­lasses 2 ta­ble­spoons olive oil Salad, to serve

1 Pre­heat oven to 180°C/160°C fan-forced. 2 Place pis­ta­chios and hazel­nuts on a bak­ing tray. Bake for 5 min­utes or un­til toasted and fra­grant (keep an eye on them to en­sure they don’t burn). Trans­fer to a bowl and set aside. 3 Toast the sesame, co­rian­der and cumin seeds in a small dry fry­ing pan over medium heat un­til fra­grant, swirling the pan to keep the seeds from burn­ing. Add to the nuts in bowl. Set aside to cool. 4 Place nuts and seeds in a food pro­ces­sor. Pulse five or six times un­til the mix­ture re­sem­bles small bread­crumbs (see notes). 5 Sea­son the lamb well with salt and pep­per. Com­bine the honey and pomegranate mo­lasses in a bowl. Place the dukkah onto a large plate. Work­ing with one piece at a time, brush lamb with honey mix­ture, then roll in dukkah to coat. 6 Heat the oil in a large fry­ing pan over high heat. Cook lamb for 1 to 2 min­utes on each side or un­til just browned (be gentle when turn­ing the lamb to keep the crust in­tact). 7 Place the lamb on a bak­ing tray. Bake for 10 to 15 min­utes for medium, or un­til cooked to your lik­ing. Cover loosely with foil. Rest for 5 to 7 min­utes. Slice lamb. Serve with salad. NU­TRI­TION: (per serve) 2408kj; 39.9g fat; 5.6g sat fat; 35.8g pro­tein; 10.9g carbs; 3.9g fi­bre; 87mg chol; 140mg sodium. Part skin­less sausage, part ex­otic meat­ball, these ‘nekkid’ sausages are in­spired by Balkan ce­vapi and Mid­dle Eastern kofta. The fresh herbs and onions pro­vide a bright con­trast to the fatty lamb. Pre­pare and shape these in ad­vance, and grill once ready. You can even make them foot­ball shaped for a game-day ap­pro­pri­ate feed.

NEKKID SAUSAGES WITH MINT AND PIS­TA­CHIO

SERVES 8 PREP 15 MIN­UTES

COOK 20 MIN­UTES

¼ cup pis­ta­chio ker­nels 1kg lamb mince ½ cup chopped fresh mint ½ cup chopped fresh flat-leaf pars­ley leaves ½ cup finely diced onion 1 gar­lic clove, crushed 2 tea­spoons ground cumin 1 cup plain Greek-style yo­ghurt 2 ta­ble­spoons lemon juice

1 Toast the pis­ta­chios in a dry fry­ing pan over low heat for 4 to 6 min­utes or un­til fra­grant. Trans­fer to a chop­ping board. Chop into small coarse crumbs. 2 Place the pis­ta­chios, lamb, ½ the mint and pars­ley, onion, gar­lic and cumin in a bowl. Us­ing clean hands, mix un­til com­bined, be­ing care­ful not to over­work the meat. Us­ing a hand­ful of meat at a time, shape into 10cm long sausages. 3 Pre­heat a bar­be­cue grill on medium-low. Im­me­di­ately be­fore grilling, sea­son the sausages lib­er­ally on both sides with salt. Place the sausages on the grill. Cook, turn­ing ev­ery 5 min­utes, for 10 min­utes or un­til browned and cooked through. 4 Mean­while, place the re­main­ing mint and pars­ley in a small food pro­ces­sor. Add yo­ghurt and lemon juice. Sea­son with salt. Process un­til well com­bined. Serve sausages with yo­ghurt dip­ping sauce. NU­TRI­TION: (per serve) 1074kj; 14g fat; 5.8g sat fat; 28.4g pro­tein; 3.9g carbs; 0.9g fi­bre; 81mg chol; 170mg sodium.

Jalapeño pop­pers are awe­some, but the multi-lay­ered ba­con wrap doesn’t al­ways crisp all the way through. In­stead, I like to put the crispy ba­con pieces in­side the fill­ing along with the shred­ded chicken. You can pre­pare these in ad­vance; just hold off the crumb­ing un­til you’re ready to put them in the oven.

POLLO POP­PERS

MAKES 20 PREP 25 MIN­UTES (PLUS 5 MIN­UTES

STAND­ING)

COOK 30 MIN­UTES

250g cream cheese, soft­ened 8 rash­ers streaky ba­con, diced, cooked and cooled ½ cup shred­ded cooked chicken ¼ cup finely grated ched­dar ½ tea­spoon pa­prika ½ tea­spoon gar­lic pow­der ½ tea­spoon onion pow­der ½ tea­spoon chipo­tle chilli pow­der (see notes) 1 tea­spoon sea salt 10 large jalapeño chill­ies 1 cup panko bread­crumbs Olive oil cook­ing spray 1 Pre­heat the oven to 165°C/145°C fan-forced (see notes). Line a bak­ing tray with bak­ing pa­per. 2 Place cream cheese, ba­con, chicken, ched­dar, pa­prika, gar­lic pow­der, onion pow­der, chilli pow­der and salt in a bowl. Mix well to com­bine. 3 Cut chill­ies in half length­ways. Us­ing dis­pos­able kitchen gloves, re­move and dis­card seeds and stems. Spoon 1 heaped tea­spoon of cream cheese mix­ture into 1 chilli, spread­ing the mix­ture all the way to the sides to seal (don’t scrape the cheese mix­ture flat, leave it slightly mounded to give the crumb some­thing to stick to). Re­peat with re­main­ing cream cheese mix­ture and chill­ies. 4 Place bread­crumbs in a shal­low bowl. Press the cheese-side of each chilli into the bread­crumbs to coat. Place on pre­pared tray, crumb-side up. Spray lightly with oil. Bake for 20 to 30 min­utes or un­til bread­crumbs are just start­ing to brown and the fill­ing is soft­ened and warmed all the way through. Set aside to cool for at least 5 min­utes be­fore serv­ing (the cheese cen­tre will be hot). NU­TRI­TION: (each) 966kj; 14.6g fat; 8.5g sat fat; 12.8g pro­tein; 8.6g carbs; 4g fi­bre; 48mg chol; 445mg sodium.

Cook’s notes:

+ FOR THE DUKKAH-CRUSTED BACK­STRAP: Don’t over­work the mix as the nuts will be­gin to re­lease their oils. The dukkah should be dry and not at all moist. + FOR THE POLLO POP­PERS: Chipo­tle chilli pow­der is avail­able from se­lected delis and speciality food stores. You can use reg­u­lar chilli pow­der and re­place the pa­prika with smoked pa­prika to cre­ate the smok­i­ness that the chipo­tle chilli adds to the recipe. + You could also cook these pop­pers on the bar­be­cue grill us­ing in­di­rect heat (see cook’s notes, p63), with the hood closed, un­til the fill­ing has warmed through.

+ BAR­BE­CUE + CLAS­SIC UP­DATE

+ BAR­BE­CUE + JUST 4 IN­GRE­DI­ENTS + LOWER SODIUM

This is an edited ex­tract from Hard­core Car­ni­vore by Jess Pryles ($39.99, Mur­doch Books). Avail­able at all good book­shops.

+ BAR­BE­CUE + CLAS­SIC UP­DATE + KID FRIENDLY + SU­PER EASY

+ EN­TER­TAIN­ING + LOWER SODIUM + LOW SAT­U­RATED FAT

+ BAR­BE­CUE + KID FRIENDLY + SU­PER EASY + CLAS­SIC UP­DATE + EN­TER­TAIN­ING

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