JERK MANGO GLAZED VEAL RIBS 2 x 4 lb rack of veal ribs (2 x 1.8 kg) 8 whole green onions 2 tablespoons fresh thyme leaves (30ml) 2 teaspoons ground allspice (10ml) 1 teaspoon salt (5ml) 2 teaspoons ground black pepper (10ml) 1 teaspoon nutmeg (5ml) 1 teaspoon cinnamon (5ml) 6 cloves garlic, finely minced 2 tablespoons finely minced ginger (30ml) 2 scotch bonnet peppers, finely minced seeds removed 1 cup mango puree (250ml) 4 tablespoons mushroom flavoured soy sauce (30ml) 2 tablespoons cider vinegar (30ml) ½ cup vegetable oil (125ml) ½ cup dark rum (125ml) The juice of 1 lime

8 cups cherry flavoured smoking chips (2 litres)

In a food processor combine all marinade ingredients and process until a smooth paste is achieved. Reserve ½ cup (125ml) of the marinade to baste the veal ribs with later.

Place veal ribs on a large baking tray and pour marinade over turning to coat.

Place in the refrigerator and allow meat to marinate overnight.

Prepare smoking chips by placing 3 cups of the chips in a large container of cool water. Allow the chips to soak for 1 hour.

Drain the chips and place equally on three pieces of tin foil. Mix the wet chips with the reserved dry chips. Sprinkle rum over each package. Wrap the foil up loosely to create a square pouch. Using the tines of a fork poke holes in foil to allow the smoke to escape.

Remove barbeque grill rack. Place the smoke pouch directly on barbeque

Turn one side of grill to high. Place smoke pouch on heat source. Close lid of barbeque and wait for smoke.

Once the cavity of the barbeque is filled with smoke reduce heat to low.

Remove excess marinade from ribs and discard.

Place ribs on cool side of barbeque. Close lid on barbeque and check temperature it should read 220°F/104°C. Allow the ribs to smoke for 3 hours. You will have to change the smoke pouch every hour.

Baste with reserved marinade.

Once ribs have smoked and are fork tender baste again with remaining marinade. Remove tent loosely with foil and allow the ribs to rest for 15 minutes before slicing.

Yield: 6 servings
>>back to top

PISTACHIO AND HONEY CRUSTED LAMB RACKS 4 lamb racks 5 bones each 1 ½ cups shelled pistachios (375ml) 2 tablespoons maple syrup (125ml) 2 tablespoons olive oil The zest of 2 lemons 1 tablespoon cracked black pepper (15ml) Salt to taste Season Lamb racks with salt and pepper.

Blend nuts, lemon zest, olive oil and maple syrup to form crust.

Pat crust evenly on racks, pressing down lightly.

Wrap in plastic wrap and refrigerate until set.

Preheat barbeque grill racks to 375°F/190°C. Leave one side of the barbeque off to prepare for indirect cooking.

Oil barbeque grill rack.

Place the lamb over indirect heat and allow to cook with the lid down for 15 minutes (for medium rare).

Remove lamb place on tray and loosely cover with foil. Let lamb rest for 10 minutes. Carve racks threw the space of each bone.

Yield: 6 servings
>>back to top

SPINACH SALAD WITH SPROUTS AND FETA 1 pound spinach cleaned and dried (454g) ½ cup alfalfa sprout (125ml) ½ cup crumbled feta cheese (125ml) 1 royal gala apple sliced into matchsticks Dressing ½ cup low-fat yoghurt (125ml) 2 teaspoons minced fresh garlic (10ml) ½ cup chopped fresh parsley (125ml) 3 tablespoons light mayonnaise (45ml) 2 teaspoons Dijon mustard (10ml) ¼ cup chopped fresh basil (60ml) Juice of 1 orange Salt and pepper to taste 3 tablespoons sunflower seeds to garnish (45ml)

In a medium sized bowl whisk all dressing ingredients together starting with the yoghurt.

Let stand in the refrigerator for 1 – 2 hours to allow the flavour to develop.

In a large bowl mix together spinach with dressing. Add the remaining ingredients and toss gently. Top with sunflower seeds. Serve immediately.

Yield: 6 servings
>>back to top

SOUTHWESTERN BLACK BEAN SALAD 2 x 14 oz cans of black beans, rinsed and drained (2x 397 ml) 2 vine-ripened tomatoes chopped 4 green onions chopped ½ cup cilantro leaves (125ml) 1 cup grated provolone cheese (250ml) ½ cup goat cheese (125ml) Dressing 2 cloves of garlic minced 1 Chipoltle Chile seeded and finely chopped 1 teaspoon cumin (5ml) 2 teaspoons salt (10ml) 1 teaspoon black pepper (5ml) 3 tablespoons lime juice (45ml) ¼ cup olive oil (60ml) Optional garnish crisp tortilla chips

Place salad dressing ingredients into a small bowl. Mix until well combined.

In a large separate bowl mix together the black beans, tomatoes, chopped green onion and cilantro leaves.

Toss dressing with bean mixture and let stand for 1 hour before serving.

Before serving top with grated provolone and goat cheese.

Garnish with fresh cilantro and tortilla chips.

Yield: 6 servings
>>back to top

STEELHEAD TROUT WITH BLACKBERRY GLAZE 6 x 6oz steelhead trout fillet skin removed (6 x 170 g) 2 tablespoons olive oil (30ml) Salt and pepper to taste Blackberry Glaze 2 cups frozen defrosted black berries (500ml) 1 tablespoon chopped fresh ginger 1 Chipotle chilli seeded and diced The juice of 1 lime 1 tablespoon sugar (15ml) plus more if berries are tart Salt and pepper to taste Cilantro sprigs to garnish

Place frozen, defrosted blackberries in a colander set over a bowl. Allow the juice to drain threw pressing down with a spatula. You should have 1 cup of juice in a bowl. Discard seeds.

In a small saucepan add the limejuice, Chipotle, ginger, sugar and salt and pepper. Add the reserved blackberry juice.

Set over medium high heat to cook for 5 minutes. Strain and put aside.

Drizzle steelhead trout fillets with oil and season with salt and pepper.

Preheat barbeque to 375° F/190°C.

Oil barbeque grill.

Place steelhead trout fillet down and cook for 2 minutes or until golden char marks are achieved. Flip the trout and continue to cook for 3 minutes. Baste the trout continuously as it cooks. Remove trout from grill when desired doneness is achieved. Serve hot with blackberry sauce and cilantro sprigs.

Yield: 6 servings
>>back to top