MKR Episode 7 Recipes: BBQ Plate

rewrite this content and keep HTML tags BBQ PlatePrep Time: 1 hr 30 mins.Cook Time: 5 hours.Watch My Kitchen Rules on Channel 7 and stream it for free on 7plus >>Serves 6.IngredientsPork Ribs1.2kg rack pork ribs1 tbs brown sugar2 tsp salt2 tsp ground black pepper1 tsp onion powder¼ tsp smoked paprika1 tbs yellow mustard150g butter, chopped3 tbs honey3 tbs tomato sauce2 tbs apple cider vinegarPulled Lamb1 tbs kosher salt1 tsp ground black pepper1 tsp dried rosemary1 tsp onion powder1 tsp garlic powder½ tsp smoked paprika½ tsp mustard powder500g lamb neck fillet, trimmed1 tbs yellow mustard100g butter, chopped200ml beef stockChicken Wings2 tsp kosher salt2 tsp paprika2 tsp garlic powder2 tsp onion powder2 tsp ground black pepper1 tsp ground white pepper1 tsp cayenne pepper12 chicken wingsCorn Bread250ml milk60g butter, melted2 eggs410g can creamed corn170g polenta, coarse150g plain flour3 tbs caster sugar2 tsp baking powder1 tsp salt1 tsp bicarbonate of soda½ tsp ground black pepper1 jalapeno, finely chopped120g grated cheddar cheese1 jalapeno, thinly slicedSmoked honey, to brushMayonnaise2 egg yolks2 tbs lemon juice1 tsp Dijon mustard250ml vegetable oilRanch Dressing½ quantity of homemade mayonnaise (see above)250g sour cream250ml buttermilk1/3 cup finely chopped flat leaf parsley1/3 cup finely chopped dill1/3 cup finely chopped chives2 tsp garlic powder2 tsp onion powderApple Slaw½ quantity of homemade mayonnaise (see above)Juice of 1 small lemon1 small jalapeno, chopped1 cup thinly sliced red cabbage1 cup thinly sliced white cabbage1 small carrot, coarsely grated1 pink apple, cut into matchsticksPickled Cucumber with Dill110g white vinegar50g white sugar1 tsp salt1 tsp mustard seeds1/2 tsp black peppercorns1 Lebanese cucumber, thinly sliced5 sprigs fresh dillPickled Red Onion125ml white vinegar1 tbs white sugar1 tsp salt½ tsp black peppercorns2 medium red onions, thinly sliced1. Set up a smoker to run at 135C.2. To prepare pork ribs, trim away back membrane from rib-rack by sliding a flat bladed knife under the membrane and over a bone. Loosen the membrane until it lifts, then peel away. It may come off in one piece or you may need to do it in sections.3. Combine sugar and spices in a small bowl. Using your hands, rub ribs all over with mustard and spice mixture.4. Add to the smoker and smoke for 2 hours. Place a large piece of foil on the bench and add ribs in centre. Dot with butter and drizzle with honey. Wrap to enclose. Add to smoker for a further 1 ½ -2 hours or until tender.5. Remove ribs from foil and allow to drain on a rack over a pan to catch the juices. Add ketchup and vinegar to juices and brush mixture all over ribs. Allow to stand for 5 minutes to allow sauce to set. Cut into portions.6. To prepare lamb, combine spices in a small bowl. Using your hands, rub meat all over with yellow mustard and spice mixture.7. Add to the smoker and smoke for 2 hours. Place a large piece of foil on the bench and add lamb. Dot with butter and drizzle with stock. Wrap to enclose. Add to smoker for a further 2 hours or until very tender. Transfer foil package to a dish and unwrap. Using two forks, shred lamb coarsely, combining with any cooking juices.8. To prepare chicken wings, combine spices in a small bowl. Using your hands, rub mixture all over chicken. Increase smoker to run at 250C. Add chicken and smoke for 30-40 minutes until crisp and cooked through.9. Preheat oven to 190C. Grease a 20cm x 30cm cake pan. Line base and sides with baking paper, allowing an overhang on the two long sides.10. To make cornbread, place the milk, melted butter, eggs and creamed corn in a large jug. Whisk to combine.11. Place the flour, sugar, baking powder, salt, bicarbonate of soda and pepper in a large bowl. Stir to combine. Stir in the milk mixture to form a thick batter. Stir in the chopped jalapenos and cheese. Pour into prepared pan and top with sliced jalapenos.12. Bake for 20-25 minutes or until a skewer inserted into the centre comes out dry. Brush with honey.13. To make mayonnaise, process egg yolks, juice and mustard until smooth. With motor operating, drizzle in oil until thick and smooth. Season. Refrigerate.14. To make ranch dressing, whisk all ingredients together in a jug. Season.15. To make slaw, place mayonnaise, lemon juice and jalapeno in a small processor. Process until combined. Combined remaining ingredients in a bowl and stir through mayonnaise mixture. Season. Refrigerate, covered, for several hours to soften and for flavours to develop.16. To pickle cucumber, stir vinegar, sugar, salt, seeds and peppercorns in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in cucumber and dill and set aside to cool completely. Drain to serve.17. To pickle onion, stir vinegar, sugar, salt and peppercorns in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in onion and set aside to cool completely. Drain to serve.18. Serve pork ribs, pulled lamb and chicken wings with slaw, pickled onion and cucumbers and cornbread. Drizzle chicken wings with ranch dressing.TipsWe used apple wood chips to smoke our ribs, pecan wood for the chicken wings and olive wood to smoke our lamb.If you do not have a smoker, you can cook the meats on the barbecue with no direct gas burners or charcoal beneath (indirect heat). Add a smoking box of wood chips for flavour and keep the lid down, using the same temperatures as described in the recipe.MKR judges stunned by ‘raunchy’ act by controversial team: ‘Come on’Sunrise crew speechless over Jamie Oliver chicken hack: ‘Mind blown’If you’d like to view this content, please adjust your Cookie Settings.To find out more about how we use cookies, please see our Cookie Guide.

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