Grilled grit cakes with grilled corn and grilled corn-green chile relish

Ingredients :

For the grilled grit cakes:

2 tbsp rapeseed oil, plus more for grilling the cakes

1 medium Spanish onion, finely diced

2 cloves garlic, finely chopped

250ml dry white wine

1L prawn stock (chicken stock or vegetable stock can be substituted)

150g white stone-ground polenta

Salt

Freshly ground black pepper

2 ears perfectly grilled corn, kernels removed

For the grilled corn-green chile relish:

6 ears perfectly grilled corn, kernels removed

2 poblano chiles, grilled, peeled, seeded and finely diced

1 small red onion, finely diced

2 limes, juiced

1 tbsp honey

4 tbsp rapeseed oil

10g finely chopped fresh coriander leaves

Salt

Freshly ground black pepper

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Method

Grilled grit cakes with grilled corn and grilled corn-green chile relish

1) Butter the bottom and sides of a 22 by 27-cm baking tray and set aside.

2) Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the wine and cook until completely reduced.

3) Add the stock and bring to the boil. Slowly whisk in the polenta, stirring until it begins to thicken. Season with salt and pepper, reduce the heat to medium, switch to a wooden spoon, and continue cooking and stirring until the mixture is smooth and soft, about 20 minutes. If the mixture becomes too thick, stir in some water, it should be a pourable consistency.

4) Stir in the corn kernels and pour the mixture into the prepared pan and spread evenly. Cover and refrigerate until firm, at least 2 hours and up to 24 hours. Cut the polenta mixture into even squares.

5) Heat the grill to high. Brush the cakes on both sides with some of the oil and season with salt and pepper. Grill the cakes until golden brown and slightly charred on each side, about 1 1/2 minutes per side. Remove to a plate and top each cake with some of the relish.

For the grilled corn-green chile relish:

1) Combine the corn, chiles, onion, lime juice, honey, oil and coriander in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes before serving. The relish can be made 8 hours in advance and refrigerated. Bring to room temperature before serving.

Chicken cutlets with herbs

Ingredients

½ loaf baguette bread - day old is fine

4 pieces chicken breast halves

Salt and freshly ground black pepper

Plain flour for dredging

1 large egg

Several sprigs fresh thyme, leaves finely chopped

2 to 3 sprigs fresh rosemary, leaves finely chopped

A handful fresh chives, finely chopped

1½ tsp. poultry seasoning

Olive oil, for sauteing cutlets

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Method

Chicken cutlets with herbs

1) Heat the oven to 200C/Gas 6.

2) Tear the bread into pieces and place on baking sheet. Toast bread until deep golden brown (about 10 minutes). Transfer to a food processor and coarsely grind into breadcrumbs.

3) While the bread toasts, tenderise the chicken breasts to 1/2-cm thick. Season the chicken with salt and pepper. Coat the chicken with flour, reserve. Beat egg with splash of water in shallow dish.

4) Transfer the breadcrumbs to a plate and season with the herbs and poultry seasoning.

5) Heat a thin layer of olive oil in a large skillet over medium-high heat.

6) Coat the chicken in the egg then breadcrumbs and add to the pan.

7) Saute until golden and firm, 3 to 4 minutes on each side.

Teriyaki-glazed Pork Spare Ribs

Ingredients 

For the spare ribs:

Salt and freshly ground black pepper

50g chinese five-spice powder

1 rack pork spareribs, trimmed of excess fat, cut in ½ through the bone so you have 5cm length riblets

2 tbsps white sesame seeds, for garnish

Coriander leaves, chopped, for garnish

Spring onion, thinly sliced, for garnish

For the teriyaki glaze:

250ml low-sodium soy sauce

250ml fresh grapefruit juice

60ml hoi sin sauce

50ml ketchup

50ml rice vinegar

1 fresh red chilli, split

2 garlic cloves, smashed

5cm piece fresh ginger, cut into 2.5cm coins

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Method

Teriyaki-glazed Pork Spare Ribs

For the spare ribs:
1) Preheat the oven to 150C/Gas 2.

2) Mix the salt and pepper in a small bowl with the five-spice powder. Rub the mixture all over the ribs and arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.

3) In the last 30 minutes of cooking, baste the ribs with the teriyaki glaze. When they are done, the meat will start to pull away from the bone.

4) Just before you're ready to eat, baste the ribs with the teriyaki glaze again and stick them under the grill for 5 to 8 minutes to make the spareribs a nice crusty brown.

5) Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece.

6) Pile them on a platter, and pour on the reserved glaze. Sprinkle with sesame seeds and chopped coriander.

For the teriyaki glaze:
1) In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chilli, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.

2) Reserve 250ml of teriyaki glaze in a small bowl and set aside

Buffalo Wings

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For the sauce:

2 tbsps butter

1 large shallot, chopped

2 garlic cloves, chopped

60ml bourbon

85g brown sugar

125ml honey

1 tbsp ancho pepper, finely chopped

250ml chilli sauce

250ml barbecue sauce

80ml wing sauce

For the chicken wings:

Oil, for frying

50 chicken wings

Blue cheese dressing, for serving

Bourbon, for serving

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Method

Buffalo wings

For the sauce:

1) In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes.

2) Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chilli sauce, barbeque sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Keep warm until ready to serve.

For the chicken wings:

1) Heat oil in a deep-fryer. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer.

2) Fry until golden brown on both sides. Remove the wings from the oil and drain.

3) Add the wings to a large mixing bowl and toss in the sauce, coating each wing. Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip

Chicory with lemon bread crumbs

Ingredients 

3 tbsp extra-virgin olive oil

45g butter

90g breadcrumbs

2 finely chopped green onions

2 lemons, zested, plus ½ lemon

2 chicory, thinly sliced

Salt and freshly ground black pepper

A few grates nutmeg

120ml chicken stock

A drizzle honey

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Method

Chicory with lemon bread crumbs

1) Heat 1 tbsp olive oil and the butter in a skillet over medium heat, when butter melts add bread crumbs, onions and lemon zest. Toast the breadcrumbs until golden, transfer to a bowl and return pan to heat. Add remaining 2 tbsp olive oil to the pan and then add the chicory. Turn chicory in oil to wilt, then season with salt, pepper and nutmeg. Add the stock and honey and simmer over low heat 2 to 3 minutes to mellow greens a bit. Squeeze the juice of 1/2 lemon over greens, top with the breadcrumb mixture and serve.

Doctored-up hummus

Ingredients 

10g fresh parsley, chopped

½ tsp red pepper chilli flakes

450g hummus

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Method

Doctored-up hummus

1) Combine parsley, chilli powder and hummus.

2) Transfer to a small dip dish and serve with crudite.

30 minute southern classic : country captain chicken

Ingredients 

625ml water

15g butter

275g white and wild rice or long grain rice

95g plain flour, eyeball it

1 rounded tbsp sweet paprika

4 pieces, 175g each, boneless, skinless chicken breast

3 boneless, skinless chicken thighs

Salt and freshly ground black pepper

2 tbsp extra-virgin olive oil, 2 turns of the pan

30g butter

1 green pepper, seeded and chopped

1 red pepper, seeded and chopped

1 medium onion, chopped

2 or 3 large cloves garlic, smashed

1 tbsp curry powder or mild curry paste

240ml chicken stock

1 tin diced tomatoes in puree or chunky style crushed tomatoes

40g sultanas or currants, a couple of handfuls

55g sliced almonds, lightly toasted

3 spring onions, chopped, for garnish

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Method

30 minute southern classic: country captain chicken

1) Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 mins or until tender. Turn off heat and fluff rice with a fork.

2) Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.

3) Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 mins on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 mins to soften. Add curry, stock, tomatoes and sultanas. Slide chicken back into the skillet and simmer over moderate heat for 5 mins to combine flavours and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped spring onions.