Beyond steak and snags
It’s not too late to spread your wings and brush up your barbecue chops this summer. Give the sausages and the drumsticks a break in favour of these Asian-inspired offerings.
Sichuan pork ribs
Serves 6
❚ 3 racks free-range pork ribs (about 3kg)
❚ 5cm piece ginger, peeled, grated
❚ 6 cloves garlic, chopped
❚ 375ml chicken or vegetable stock
❚ 3 tablespoons soy sauce, plus cup extra
❚ 1 cup Shaoxing rice wine
❚ cup brown sugar
❚ 1 tablespoon Sichuan peppercorns
❚ 2 teaspoons flaky sea salt
Preheat the oven to 160 degrees Celsius. Remove the membrane from the bone side of the ribs and discard. Place the ribs in a roasting dish and rub with the ginger and garlic. Pour in the stock, the 3 tablespoons soy sauce and cup of the Shaoxing wine. Cover tightly with foil, then cook in the oven for 2 hours 15 minutes.
Remove and cool in the cooking liquid overnight in the fridge.
The next day, toast the peppercorns in a dry frying pan for 1 minute until fragrant. Grind in a mortar and pestle with 1 teaspoon of the salt to form a coarse mix, then stir in remaining salt. Set aside. Remove the ribs from the fridge. The juices around them will have set, so use a spoon to scrape off the gelled liquid, then set the ribs aside.
Put the rib juices and gel in a saucepan (discard the solidified fat if you like, but it does add moisture and flavour during cooking) and add the remaining cup soy sauce, cup Shaoxing wine and brown sugar.
Bring to the boil, then boil for about 25 minutes or until the mixture has reduced to a glaze about the consistency of maple syrup. Heat the barbecue to hot. Cook the ribs, basting often with the glaze, for about 15-20 minutes or until dark, glossy and slightly charred.
Rest for 10 minutes before carving and sprinkling with half the Sichuan salt (save the rest for the salad).
Chinese-style potato slaw
❚ 500g waxy potatoes (such as Ilam Hardy), peeled
❚ 250g snow peas, ends trimmed, cut into long thin strips
❚ red cabbage, thinly sliced
❚ 1-2 red chillies, thinly sliced
❚ cup coriander, chopped
❚ 2 tablespoons garlic chives, chopped
❚ 2 tablespoons black or rice vinegar
❚ 2-3 teaspoons chilli oil (to taste)
❚ 2 teaspoons sesame oil
❚ 1 tablespoon toasted sesame seeds
Shred the potatoes into thin matchsticks – either using a knife or a mandoline.
Put in a bowl, cover with cold water and set aside to soak for 30 minutes. Drain well.
Bring a large saucepan of water to the boil and have a big bowl of iced water ready.
Add the potato and snow pea strips to the boiling water and boil for 1 minute.
Drain and cool under cold running water, then transfer to the bowl of iced water and set aside to cool completely. Drain very well.
Put the potatoes and snow peas in a bowl with the cabbage, chillies, coriander, chives, vinegar, chilli oil and sesame oil.
Serve scattered with the sesame seeds and the remaining Sichuan salt.
Spiced lamb kofta with tahini yoghurt
Serves 6
For the kofta
❚ 2 cloves garlic
❚ teaspoon ground allspice
❚ 2 teaspoons ground cumin
❚ 2 teaspoons ground coriander
❚ 6 sundried tomatoes in oil, coarsely chopped (or if using dried soak for 20 minutes in boiling water to soften)
❚ 1 red chilli, deseeded, finely chopped
❚ cup coriander leaves, coarsely chopped
❚ 1 teaspoon sea salt
❚ 900g lamb mince ❚ 1 cup fresh breadcrumbs
Soak 12 skewers in water for 30 minutes.
Put the garlic, allspice, cumin, ground coriander, sundried tomatoes and chilli in a food processor and blitz to a fine crumb. Add the coriander leaves and salt and process until the coriander is finely chopped. Put in a bowl with the lamb and breadcrumbs. Mix to combine.
Divide the mince mix into 12 even portions. Shape each into a cigar shape then thread onto a skewer. Refrigerate for 30 minutes.
Heat a barbecue hotplate or frying pan over medium heat then fry the kofta, turning occasionally, for 10-12 minutes or until cooked through.
For the tahini yoghurt
❚ 1 small clove garlic, minced
22 tablespoons cup thick Greek-style tahini yoghurt
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❚ 1 tablespoon lemon juice
Put all the ingredients in a small bowl and stir to combine – the mixture will be quite thick.
Add enough water to make the sauce a drizzling consistency then taste and season with salt and freshly ground black pepper.
To serve
❚ 6 flatbread
❚ Sliced tomatoes
❚ Thinly sliced red onions
❚ Strips of cucumber, lettuce or rocket
❚ Mint or coriander leaves
❚ Dukkah to serve
Grill the flatbread for a few minutes each side then wrap in a tea towel to keep warm. Serve with the kofta and salad and the tahini yoghurt and dukkah on the side.