BIG GREEN EGG STICKY KOREAN SHORT RIBS

BIG GREEN EGG BARBECUE KOREAN SHORT RIBS

Barbecue by

Miss Kristi-Lou

Aromatic sticky ginger Korean short ribs, marinated in a soy, sesame, ginger, garlic and honey paste, cooked over direct heat in the BGE adding that extra depth of grilled flavour only cooking over coals can give you.

I really recommend to marinate these ribs over night as this really sets the flavour in and makes a big difference.

Ingredients 

(serves 4-6)

Marinade

5” piece ginger roughly chopped

1 shallot peeled and halved

2 cloves garlic peeled

4 tbs honey

5 tbs soy sauce (gluten free for me)

2 tbs mirin

2 tbs sesame oil

1/2 tsp turmeric

1/2 tsp black pepper

1 kg Korean cut short ribs

Ask your butcher for the LA galbi cut, this is where the short ribs are cut in very thin slices across the bone.

To serve

Garlic saffron rice and a ginger and green peppers vegetable stir fry.

Blitz all the marinade ingredients together and on a flat baking tray massage into and all over the short ribs, cover and leave in the fridge overnight.

Fire up your kamado for direct heat cooking, maintain a cooking temperature of 200-220c / 392-428f.

Place your ribs on the grill and close the lid, every 2 minutes turn until the ribs are caramelised and have charred in places, around 4-6 minutes in total.  

Serve with a side of garlic saffron rice and ginger stir fried vegetables or stuff into iceberg leaves with a side of sweet chilli sauce.

LOADED BACON AND CREAMY CHEESY MASHED POTATOES

LOADED MASHED POTATOES

WARNING...EAT IN PRIVACY!

(re-post a gorgeous memory)

My face just wants to fall straight into this glorious plate of can’t stop spoon eating creamy cheesy bacon loaded butter mashed potatoes, best eaten alone in privacy or with people who love you and with a spoon so you can maximise the load on each mouthful.

20 minutes cooking time/ Super easy

Ingredients 

(serves 4)

1 kg Idaho potatoes peeled and rough chopped

1 453g tub Philadelphia cream cheese

2 sticks of butter

1/2 tsp Himalayan sea salt 

1/2 tsp fresh ground black pepper

1 tbsp apple cider vinegar (lowers glucose uptake) 

12 rashers natural un smoked bacon

4 spring onions finely chopped

300g 4 Mexican cheese mix

Dirty Loaded Mashed Potatoes

Place the potatoes in a large pan of cold water with a very generous pinch of salt and bring up to a rolling simmer.  Cook the bacon crispy, chop and reserve to one side along with the chopped spring onions.  When the potatoes are fork tender around 20 minutes drain and leave to steam dry in the colander for 5 minutes,  place back in the pan on a low heat, add the butter and cream cheese, salt, pepper and apple cider vinegar let warm through then mash to a smooth or lumpy consistency, to your liken. 

To Finish Loaded Potatoes 

Mix half the Mexican cheese mix, bacon and spring onions into the mashed potatoes, stir to combine, serve the potatoes on to a platter then top with the remaining cheese and bacon, pop under the grill/broiler for a few minutes just to melt the cheese, remove and sprinkle over the spring onions.

HOT CROSS BUNS BEST EVER

BEST EVER HOT CROSS BUNS

(re-posted)

Glorious spiced fragrant hot cross buns, the smell fills the home with great anticipation of good eating and family moments, lightly toasted and topped with lashings of Cornish creamy salted butter, a sumptuous way to celebrate Easter.  

I have never made hot cross buns before, I’m more a cook than a baker and for good reason! but I was surprised how easy and un-complicated these were, I love working with dough and I knew these were going to be good as the dough was gorgeous and light to handle.  These only take 10 minutes to make and 3 x 1hr proves I followed/tweaked a little from Paul Hollywood's good food recipe

10 minutes hands on / 3 x 1 hour proves / Baking 20 minutes

INGREDIENTS

(makes 15)

500g 00 flour (caputo)

10g yeast

1 tsp salt (keep separate from the yeast)

100g caster sugar

300ml warm milk

80g butter melted

1 egg beaten

1 apple grated

Zest of one orange

1 tsp heaped ground cinnamon

100g dried fruit

25g mixed peel

100g plain flour

water

1 tbsp apricot jam

To Serve…

Lashings of room temperature salted butter and possibly marmalade.

Place the flour, salt, sugar and yeast in a mixing bowl, warm the milk and butter together until the butter has melted.  Make a well in the centre of the flour and add the warm milk and the beaten egg, using a wooden spoon bring the mixture together to form a dough and knead for 5 minutes.  Place in a oiled bowl and cover the top with oiled clingfilm, not touching the dough, place in a warm place to prove for 1 hour.  Take the dried fruit and place in a bowl, add a fragrant teabag and pour over some hot water to soften the fruit.

Once 1 hour up mix in the cinnamon, apple, orange zest, mixed peel and dried fruit, (drain off the tea) and leave to prove again for another hour, the dough will be slightly wet and sticky that is good.

After this second prove, dust your worktop with flour and tip out your dough, divide the dough into 15 equal ish size balls and place on a greased baking tray with space around each bun to allow room for expansion, cover with oiled clingfilm loosely and again prove for another hour.

Now to apply your cross, mix the flour with some water to make a thick paste, fill a pipping bag and pipe on the cross.  Now they are ready to bake, 200 degrees for 18-20 minutes.  Once cooked glaze the top with some warm apricot jam, saw in half and pop under the grill to toast, load with way to much butter and I like to pop back under the grill for 30 seconds again to get the mound of butter melting from the top as the bottom will have soaked into the bun making these the best ever hot cross buns, eat immediately.