Mustard New Potatoes

Mustard New Potatoes
Serves 2

Ingredients:

A couple of handfuls of new potatoes.
1tsp of French whole grain mustard
1 tbsp Greek style natural yoghurt



Method:

Wash the potatoes. Leave the skins on. Cut into quarters and cook in boiling salted water until soft.

Drain the potatoes and return to the pan. Let the potatoes cool for a few minutes. This also helps to rid the potatoes of steam and excess moisture.

Add the yogurt and mustard to the potatoes. Mix to combine

These potatoes are a great accompaniment to salad, meat especially lamb.

They are quick and easy to do. You can of course omit the yoghurt and use Crème Fraiche.

BBQ Prime Rib of Beef (French Trimmed)

Barbeque Prime Rib of Beef


Easily feeds 8

Ingredients:
4 Rib, Rib of Beef, French trimmed.
2 carrots
2 onions

Method:

Allow the rib to be a room temperature for at least 2 hours before cooking.

Use a generous coating of chopped herbs of your choice. I used a good handful of Parsley, thyme and sage. Lots of salt and pepper. Lightly oil the rib rub the chopped herbs into the meat and season well with salt & pepper.

Bring your BBQ to temperature; place the Rib in a roast / oven tray with a couple of onions and carrots. The vegetables prevent the meat drying out.

Note:
If using the indirect grilling method on a gas BBQ do ensure your oven tray is not directly over the flame, likewise on a charcoal BBQ ensure the coals are not directly under the meat. The aim is to have an indirect heat source.

Place your oven tray with the ribs uppermost i.e. fat side up. Cook with the lid closed on your BBQ at about 170 degrees for two to two and half hours depending on how pink you want your beef and the weight of your rib. You will need to periodically check the rib and move it to prevent over darkening the meat in any one spot. When the meat reaches an internal temperature of 115 to 125 degrees remove it from the grill. Place it on a large serving platter and cover loosely with foil. The meat will continue cooking and the internal temperature will continue to rise. Let rest for at least 15 minutes, but no more than 30.

To serve place on board remove string and chine bone. Simply carve the rib to the thickness of your choice. Discard the vegetables from the roast pan.

Serve with new potatoes in butter and a salad of your choice. The rib goes well with butter nut squash and chickpea salad.


Notes:
Ask your butcher to remove the chine bone but tie it back to the rib with string. The bone can them be easily removed for carving.

If you want the roast rare to medium rare, remove from the grill when the temperature is 115 degrees and let it rest for 15 minutes. If you want it more well done, remove from the grill at 125 degrees and let it rest for 30 minutes.

Wine:
This rib will go very well with good Bordeaux and an aged Rioja or Ribero Del Duero.

Vindaloo

Vindaloo

This is great curry for pork and pork leftovers.

Serves 2

Ingredients:

4tbsp oil or ghee
1 large onion sliced
6-8 whole dried red chillies
2 tsp cumin seeds (ground)
2tsp coriander seeds (ground)
2tsp paprika
10 black peppercorns (ground)
1 inch sticks cinnamon (ground)
Seeds of 6 green cardamoms (ground)
2tsb brown mustard seeds (ground)
3 whole cloves (ground)
1 inch fresh ginger peeled and finely chopped
11 cloves garlic crushed or chopped
1 tsp salt
6tbsp white wine vinegar
2 tbsp tomato puree
2lb pork shoulder cubed.




Method:

If using whole spices then heat them in a hot pan until they let of their aroma then grind in your pestle and mortar or as I do in an electric coffee grinder

Heat oil in large pan and fry onion until just starting to turn brown.

Remove the onion from the pan and place in a blender or processor.
Add the dried red chillies, the spices, garlic, salt, vinegar, tomato puree and 4 tbsp of water. Blend to a smooth paste.

Heat the pan, add the diced pork and cook until browned. Add the onion / spice mixture and cook for a few minutes over a high heat.

Turn to a gentle simmer and cook for about 1 1/2 hours or until the pork is very tender. Obviously leftovers pork will take less time to cook.
Notes:
I like to serve this with plain rice and some home made mango chutney and Raita