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Pork spare ribs
Yield: 6
Ingredients Quantity Process
Ribs 2 kg
Marinade:
barbecue sauce 1 tbs
Verjuice 300 ml
Whisk or blend together all the marinade
Worcestershire sauce 1 tbs ingredients.
ground coriander 2 tsp Place ribs in dish and pour sauce over. Allow to
fruit chutney 100 ml marinade for 1 hour or more. Grill or bake in hot
oven, basting regularly.
tomato sauce 250 ml
English mustard 1 tsp
crushed garlic 1 tsp
lemon juice squeeze
Verjuice is a wine made from green, under ripe Semillon grapes.
Serve with a fresh green sa lad and fresh bread.
Roast or kettle braised leg of lamb
Yield: 6
Ingredients Quantity Process
Leg of lamb large
Mix marinade ingredients together. Massage meat
Marinade: with marinade. Allow meat to marinade overnight.
white wine 250 ml Rub with sea salt and roast in the oven at 200 °C for
30 minutes then reduce to 160 and continue to
olive oil 200 ml
roast, basting with marinade 1 to 2 hours.
ground black pepper 1 tsp
Use pan juices and stock to make gravy - with either
Garlic, freshly chopped 1 tsp red or white wine.
rosemary 1 tsp Remove lamb from oven when done. Let rest then
carve.
sea salt
Serve with boiled baby potatoes and steamed vegetables. Garnish with sprig of fresh rosemary.
