It’s hard to believe we are at the end of summer, with the return to school and busy life just around the corner.
This summer has been a busy season for us, with the barbecue classes at Waterman House Cookery School being a big hit – just a pity we didn’t get the weather to match.
With barbecues in mind, to soak up the last of the summer spirits, I have two quick and fantastic recipes for wings and ribs, which are complimented with a marinade and spice. I love these recipes as they are super easy to follow and a brilliant appetizer to share with friends and family, accompanied by a few beers at the weekend.
Check out our cooking classes to master a new dish, or freshen up on your culinary skills at:
www.waterman.house or follow us on Instagram @waterman.house
MARMALADE RIBS
(Serves 4)
Ingredients:
1.5kg rack of pork ribs
2 tbsp garlic powder
5 tbsp soy sauce
5 tbsp English mustard
2 heaped tbsp marmalade
Method:
To begin, preheat the oven to 200°C.
Meanwhile, in a bowl, add garlic powder, soy sauce and English mustard and mix well.
Next, place the ribs onto a baking tray and spoon the marinade over the ribs until all the meat is well covered.
Leave to the side at room temperature to set, turning the ribs over in the marinade every so often. It is also an option to leave the ribs refrigerated overnight.
When you are ready to cook, place the ribs into the oven and cook for 45-minutes, again, occasionally turning them over in the marinade.
Using a blasting brush, coat the ribs in the last of the marinade for five final minutes.
Finally, remove from the oven, slice and serve either on their own or along with sticky rice.
MOROCCAN CHICKEN WINGS
Ingredients:
900g chicken wings
3 tbsp maple syrup
1 tsp harissa paste
½ orange, zested and juiced
½ lemon, zested and juiced
1 tsp cumin seeds, crushed
Method:
Begin by heating your grill to a high setting, making sure the extractor fan is on or the doors are open.
Place the chicken wings onto a roasting tin, grilling for 15 minutes, after which, turning them over to grill on the other side until golden.
Next, mix all of the harissa paste, syrup and cumin seeds with the orange and lemon zest and season with salt and pepper.
Pour the sauce over the chicken wings, ensuring all the wings are coated and place under the grill again for a further 15 minutes. Or if you are holding onto the summer spirit, the wings can be cooked exactly the same way on a barbecue.
MOROCCAN CHICKEN WINGS
Ingredients:
900g chicken wings
3 tbsp maple syrup
1 tsp harissa paste
½ orange, zested and juiced
½ lemon, zested and juiced
1 tsp cumin seeds, crushed
Method:
Begin by heating your grill to a high setting, making sure the extractor fan is on or the doors are open.
Place the chicken wings onto a roasting tin, grilling for 15 minutes, after which, turning them over to grill on the other side until golden.
Next, mix all of the harissa paste, syrup and cumin seeds with the orange and lemon zest and season with salt and pepper.
Pour the sauce over the chicken wings, ensuring all the wings are coated and place under the grill again for a further 15 minutes. Or if you are holding onto the summer spirit, the wings can be cooked exactly the same way on a barbecue.
