Recipes

 

Whit-Tips_Recipes header_Sticky Ribs-02-02

If there’s one food that makes you feel like a real man, it’s the sticky goodness of marinated pork, which nature had the foresight to place on convenient handles.
Sitting back, belt undone, and surveying the plethora of bones that litter your plate brings a unique satisfaction greater than just being full of delicious food. You, my friend, sit replete on top of the food chain.
So, if you like the idea of being a modern day Fred Flintstone, follow this simple recipe, tuck a napkin in your collar and roll up your sleeves. Things are about to get delicious.

You’ll need

1.5kg Pork spare ribs
½ cup of our Smoky BBQ Sauce
½ cup of our Tomato Chutney
1 Tbsp of our Worcestershire Sauce
¼ cup of maple syrup
1Tbsp of lemon juice

This is pretty easy, just bung all the liquids together in a bowl. Boom. You just made marinade.
You can either dip in the ribs and put them on a shallow dish, or lay them out and pour the mix over them.
Chuck the marinated ribs in the fridge for about 4 hours (if you’ve got time).
When you’re ready preheat your oven to 180*C (or medium heat on the barbie)
Throw the ribs in a roasting pan.Cook for 45 minutes, turning now and then and adding more marinade if they start to get dry. You want them to be crisp and a deep gold. Maybe a little bit of char if you’re barbequing.
Finally, salivate expectantly.

Photography:
Air Canada
Bon Appetit

Whit-Tips_Recipes header_Meatballs-04

They may not have the most imaginative name in cuisine, but meatballs are extremely versatile little protein globes. Think of them as tiny canvases waiting for your inspired flavours to colour them.
Canvases made of spherical meat. Sure, Van Gogh’s Starry Night might be worth over 100 million bucks, but which would you rather eat for tea? The balls of meat. No contest.

There’re a bunch of ways to make them, so we’ll go over the basics that are common to most recipes then give you a few flavour ideas based on the type of meat you choose.
Yes, that’s right, you can choose different meats. Or in fact, why choose? Try them all.

You’ll need

500g mince (beef, pork, lamb, poultry or a mix)
4 x cloves of finely chopped garlic
½ x onion finely chopped
1 cup of breadcrumbs
2-3 eggs
Juice of ½ lemon
Salt and pepper

Seasonings

Beef –
¼ cup of our Smoky BBQ Sauce
¼ cup of raisins (softened by soaking in boiling water until plump)
1 handful of chopped parsley

Pork –
¼ cup of our Hot Mexican Sauce
3 tbsp of our Soy Sauce
1 handful of chopped coriander

Lamb –
¼ cup of our Mint Sauce
Ginger (about 1 sq inch) grated/chopped
1 Tbsp of oregano

Poultry (that’s the fancy word for chickens, ducks, turkeys etc) –
¼ cup of our Peanut Satay Sauce
1-2 Tbsp Hoisin sauce
1 Tbsp of wholegrain mustard

Combine your choice of mince and seasonings in a large bowl with clean wet hands (we shouldn’t have to specify clean, but you never know, some folks tend to be more lax when it comes to cleanliness). Crack one of your eggs over the mixture, add in the breadcrumbs and stir. Add more eggs to get the right consistency which is somewhere between sticky and slimy – You should be able to form them into balls easily, which is what you’re about to do.
Form them into balls (see, told you).

From here you’ve got another couple of options, you could smoosh them into patties, stab them with skewers, or just leave them free-balling like a Scotsman at a wedding.

Then you can fry them, grill them, barbeque them. The only ones you really need to be careful with are the poultry balls, salmonella might make good dub, but it’s not great dinner. Break one open before serving and make sure there’s no pink, ‘cos pink is stink.

Photography:
Saveur
Kitchen Revelry

MexicanEggsSavour a fiesta, then a siesta. This hearty breakfast or brunch dish is a touch spicy and smoky for a good kick of flavour on the tongue. It’s also mighty filling so best served with time for a satisfied nap on the side. We’ll come clean, there’s no meat in it, but if that offends you, you could always try throwing in some chopped bacon.

You’ll need:

F. Whitlock & Sons Killer Sauce for Smoky Tex-Mex Chilli
An onion
Couple cloves of garlic
Cooking oil
3-4 tomatoes
1 capsicum
1 can corn kernels
2 cans of beans (black, kidney, pinto are good)
4 eggs
Grated cheese

To serve:

Buttered toast soldiers, chopped fresh coriander and sour cream. And lashings of our Hot Mexican Chilli Sauce for an extra kick!

 

To start, pre-heat your oven to 350 degrees.
Fry chopped onion and garlic in oil in a large hot skillet on the stovetop until aromatic.
Throw in corn kernels, chopped tomatoes and capsicum, then fry until the capsicum and tomato are softening.
Add beans, chuck in a pouch of F. Whitlock & Sons Killer Sauce for Smoky Tex-Mex Chilli and simmer for 10 mins, until cooked through.
Use the back of a big spoon to make four cavities in your mixture, and break one egg into each cavity.
Whack in the oven to bake for about 6 minutes until the eggs start to set.
Turn the oven to GRILL, top it all with grated cheese, and grill for a couple minutes until the cheese starts to brown up.
To finish up, load on your toppings, devour enthusiastically, and daydream of chipotle.