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
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
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
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.
+ 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.
SERVES 6 PREP 20 MINUTES (PLUS 10 MINUTES
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.
MAKES 20 PREP 25 MINUTES (PLUS 5 MINUTES
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.
+ 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