If we are going to take time to get some flames going in the grill, then the food had better be awesome. This dish on the first glance will look complicated, but is actually easy and lazy as it can all be made ahead with very little work. The flavours are aromatic gentle spice, such a well rounded marinade and glaze. Make the glaze in the morning or the day before and throw the meat in the crock pot for 3 hours and go and laze in a comfortable chair with a good book! I make my own potato salad, so I make that ahead of time while making the glaze, so when it’s time to light up the grill, the food just has to be brought out! If you can get the Jersey Royals that are in season (if a little late due to climate this year), the potato salad is just going to have even more awesomeness!!
WINE NOTE: Rainha Do Mar Fernao Pires works so well with this! The fruity, aromatic floral Portugese indigenous grap, which produces a wine with a hint of spice, blends seamlessly with the flavors of the marinade. A lovely cold glass of white and a beautiful summer’s day is going to finish perfectly!
Ginger beer chicken & ribs
- 8 pieces of chicken (we used thighs and drumsticks), bone in and skin on
- 1kg spare ribs, cut between the bones, if a whole rack
- 2 tsp ground ginger
- 2 tsp ground allspice
- 2 star anise
- 1l ginger beer
- 100g ginger, sliced
For the glaze
- 500ml ginger beer
- juice 2 limes, plus extra wedges to serve
- 300g tomato ketchup
- 75ml soy sauce
- 75ml clear honey
1 Place the chicken and ribs with the next five ingredients into a large dish and marinate for at least an hour, or overnight.
2 Pour into a crock pot and cook on low for 3 hours or heat the oven to 320F/160C/ 140C fan and cook for 1 1/2 hours. When cooked, remove from the liquid and pat dry. Can be refrigerate until needed.
3 To make the glaze, place all of the glaze ingredients into a pan and boil rapidly for about 30 minutes until reduced to a thick, sticky consistency.
4 Fire up the grill and wait for the flames to subside. Brush the glaze onto the ribs and chicken and grill for 15-20 minutes, constantly glazing, until nicely charred. Serve with lime wedges.
1lb/ 450g salad potatoes/ red potatoes or waxy
1 stalk of celery thinly sliced
2-3 scallions / spring onions chopped
1/4 cup chopped parsley (approx 3 tbsp)
1 cup / 250ml mayonnaise
2 tbsp red wine vinegar
Himalayan salt & white pepper
Chop the potatoes into cubes and place in salted boiling water, cooking for 10 minutes. Then drain and place in cold water to stop them cooking. Drain and dry.
Place the potatoes with the next three ingredients in a large serving bowl.
Blend the mayo and vinegar in a bowl or jug, then add to the serving bowl and fold through thoroughly. Season to taste. Refrigerate until ready to serve.