Here are a couple of tasty recipes from Liz for your next BBQ this summer.
Sticky Ribs – Serves 8
2kg pork loin rib racks (ask your butcher to cut them into blocks of 4)
50ml soy sauce
Marinade
100g soft brown sugar
100ml dry sherry
100g finely grated ginger
3 cloves of peeled and crushed garlic
200ml tomato ketchup
1tsp Dijon mustard
100ml soy sauce
Put the ribs into a large saucepan with the soy sauce, cover with cold water and simmer gently for 15 minutes. Remove from the heat and leave to cool in the liquid for 30 minutes.
Meanwhile heat the brown sugar and sherry in a small pan over a gentle heat until the sugar has melted. Add the ginger and garlic and cook gently for 10 minutes. Add the rest of the marinade ingredients and give a good stir. Simmer for 2 more minutes then pour into a large bowl and leave to cool.
Take the ribs from the pan and while still warm coat them in the marinade. Put the ribs into a roasting tin and reserve any marinade in the fridge for later. Let the ribs absorb the marinade for at least 2-3 hours (overnight is better).
BBQ as required for 20-30 minutes or until they become sticky and brown.
Venison Satay Kebabs – Serves 8
1.5kg venison fillet, cut into bite size cubes
4tbsp Ola garlic oil
2tbsp low salt soy sauce
Sauce
400ml low fat coconut milk
2tbsp Thai red curry paste (green if you prefer milder)
2tbsp runny honey
4tbsp crunchy peanut butter
4tbsp real mayonnaise
4 limes, 2 juiced & 2 wedged to serve
Put the venison in a bowl with the garlic oil and soy, season with pepper and leave to marinade in the fridge for a couple of hours.
In a saucepan, heat the coconut milk with the curry paste for 2 minutes, stir in the honey and peanut butter. Remove from the heat, once cool add the mayonnaise and lime juice and mix well.
Thread the venison onto skewers. Heat the BBQ and cook for 3-4 minutes on each side or until cooked through. Brush with the sauce and cook for 30 seconds each side. Serve with the rest of the sauce and lime wedges.
Serve coleslaw and potato salad along with fresh mixed leaves tossed in Ola raspberry salad dressing.
Most of all ENJOY!
Estate News, Forestry | Robyn | 
December 1, 2011 3:37 pm | 
Comments (0) 
and after enjoying their surroundings with a glass or 2 of champagne and canapes supplied by Liz’s Larder they left to carry on their celebrations and start arranging their up and coming wedding.
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