Recipes

Ingredients

4 bone short rib

2 tbsn olive oil

The rub

4 tbsn kimchi spice paste

2 handfuls mint

2 tbsn gochugaru (Korean chilli flakes)

Method 

Evenly pour over the olive oil onto both sides of the rib, massaging thoroughly into the meat.

Sprinkle the rub liberally over both sides of the ribs.

 

Set up the Big green egg for indirect cooking opening both dampers.

The when temperature gauge reaches 150-160C place your ribs on the BBQ

Place onto the coals a couple of your favourite fruit wood chunks.

Close the lid and keep an eye on the temperature, regulate the temp between 140-160C. Cook for 3/4 hours

Remove rib from BBQ leave to rest 20 minutes, slice the beef following the bone of the rib, pour over the sauce, serve with a big handful of mint and sprinkled chilli flakes.    

For the rub 

1 ½ tbsn gochugaru (Korean chilli flakes)

1 tbsn Onion powder

1 tbsn cracked black pepper 

1 tbsn Salt 

2 tbsn Soft brown sugar 

 

Method 

Mix the chilli, onion, salt and soft brown sugar well.

 

Kimchi spice paste 

2 heaped tbsn gochugaru (Korean chilli flakes)

1 Thumb sized ginger peeled 

2 tbsn soy sauce 

2 handfuls of coriander 

2 cloves garlic

3 tbsn rice vinegar

5 tbsn soft brown sugar

 

Method

Blend everything together until a smooth paste (around 3-5 minutes)

 

Matt Burgess is the Head Chef at the Caravan restaurant group and 

 

 

 

(serves 4)

 

Ingredients: 

8 Chicken Satay Skewers (1-2 per person)

300g medium thickness egg noodles  

200g sprouting broccoli

2-3 spring onions

3 cloves garlic (sliced)

 

For the sauce:

4tbsp soy sauce

2tbsp oyster sauce

1tbsp sesame oil

1tbsp honey

1tsp rice wine vinegar

¼ tsp cracked black pepper

2tbsp water 

Method:

Pre heat oven to 180 deg C.

Start by blanching the noodles in boiling water for 1 min and then refresh in cold water, drain and toss in a little sesame oil to stop sticking together - keep to one side.

Then blanch the broccoli in well seasoned water for 2-3 mins and refresh in cold water - keep to one side.

Prep the spring onions by separating the green tops and the white bottoms - the white is used for cooking and the green for garnishing. Finely slice the white part of the spring onion lengthwise and put to one side with the sliced garlic. Finely slice the green half of the spring onion and leave to one side.

Make the sauce by adding all the ingredients to a bowl and whisk together.

Pan fry the chicken skewers on both sides to get colour then transfer to the preheated oven and cook for 8-10mins so they are fully cooked through.

While the skewers are cooking, get a large pan or wok on a high heat and add a small amount of vegetable oil. Add the white spring onion and garlic to the pan and fry for 1-2 mins, add the broccoli and cook for another 2 mins. Add the noodles and then add the sauce, fry together on a medium heat for 3-4 mins until the noodles are heated through. 

Serve the noodles first ad top with the skewers.

2 racks of baby back ribs

The rub - all of it (see below)

2 tbsn fried onion (store bought)

1 cup of cooked rice  

1 cup greens (I used rainbow chard)

1 sweet dill pickle cut in half

1 tsp sesame seeds

2 tbsn sweet soy sauce (ketjap manis)

Few sprigs of coriander 

1 tsp crushed chilli flakes (optional)

 

The rub

1 tbsn brown sugar 

1 tsp black pepper 

1 tsp cinnamon 

1 tsp five spice 

2 tsp onion powder 

1 tsp salt 

 

Method 

Mix well

 

 

Method 

Set up a smoker/ BBQ for indirect cooking.

 

Remove the hard sinew on the back of the ribs this will make it difficult to slice when cooked.

 

Pour a little of the soy onto the ribs this will be the binder to ensure the rub will stick. 

 

Pour over the rub liberally to ensure and even coating.

 

When the temperature reaches 140-150C place your ribs on the BBQ.

Place onto the coals a couple of your favourite wood chunks of apple.

Close the lid and keep an eye on the temperature, regulate the temp between 140-150C. Cook for 1 hour

 

After 1 hour wrap each rack in foil, before you wrap them you have an opportunity to get some real flavour working into the meat, I like to add a tablespoon of melted butter, 2 tablespoons of water and 1 tablespoon of the sweet soy sauce. Wrap the ribs carefully place back onto BBQ and continue to cook for another 2-2½ hours. 

Remove from BBQ and take off the foil, brush or mop the sticky soy over both sides of the ribs and slice.

Lay the rice onto a serving plate.

In small piles place the ribs, greens, fried onion and halved pickle.

Sprinkle over the sesame seeds and crushed chilli to finish.

 

Matt Burgess is the talented head chef at Caravan Restaurants and an incredible content creator. Follow @MatBlak for more epic food and BBQ content.