Last week we shared a recipe for Figs on Toast with Ricotta by chef Michael Moore. This week we have two more recipes to share with you all!
This week’s recipes are from a different cookbook by Mr. Moore called, Blood Sugar- Food To Share (published by New Holland). The recipes in this cookbook are designed with entertaining in mind. Being diabetic or health conscious does not mean taste needs to be compromised, the recipes in this cookbook are rich and satisfying and will definitely have people asking for more.
Below are recipes for sticky pork ribs and barbecued prawns.
Sticky Pork Rib With Dip And Slider
This is a light and fresh tasting sticky rib dish. The glaze can also be used for chicken, turkey or pork.
Serves 4
Ingredients
1 tablespoon olive oil
1 garlic clove, crushed
1 teaspoon ground coriander seeds
1 teaspoon ground fennel seeds
1 pinch dried chili flakes
2 tablespoons light soy sauce
2 tablespoons agave nectar
1 teaspoon English mustard powder
1 can crushed tomatoes
Juice and zest of 1 lemon
2 x 10 bone small pork rib racks
Black pepper
4 small seeded burger or brioche buns
1 small cob lettuce
Method
Step 1.
In a small frying pan warm the olive oil and fry the crushed garlic for 1 minute until it starts to lightly colour. Add spices, the dried chili flakes, the soy sauce and the agave, cook for a further minute. Add the mustard powder and the crushed tomatoes, then the lemon juice and zest. Set aside.
Step 2.
Preheat oven to 360°∆F/180°∆C. Place a sheet of aluminium foil into the bottom of a roasting tray and put a wire rack on top. Season the rib rack with freshly ground black pepper and brush with a little olive oil. Place the ribs into the oven for 45 minutes to begin cooking.
Step 3.
After 45 minutes spread a thick coating of the sauce over the top and bottom of the ribs, then return them to the oven. Continue to cook and repeat this glazing process 3 times more, approximately 10 minutes apart.
Step 4.
For the final glaze add all the sauce and turn the oven up to 400°∆F/200°∆C, to allow the ribs to colour and become sticky. Remove from the oven and, using a small fork, pull some of the rib meat and place it between the lightly toasted buns. Top with the lettuce.
Barbecued Whole Shrimp, Cilantro and Lime
Fresh, light and tasty, this is such a simple dish. Add extra chili to your own taste or replace shrimp with fresh grilled salmon or chicken
Serves 4
Ingredients
3 medium red chilies
1 clove garlic
1 tablespoon agave nectar
2 limes
12 large fresh shrimps/ prawns with shell on
1 lemon
10oz (300g) can of organic chickpeas/garbanzo beans
3 tablespoons olive oil
1 teaspoon fish sauce
1 bunch fresh cilantro/ coriander
1 bunch scallions/spring onions, finely sliced
Method
Step 1.
In a mortar and pestle, pound together the red chili and garlic to a rough paste, add agave nectar and the juice of both limes.
Step 2.
Preheat a barbecue or grill plate. Brush the shrimps with a little olive oil and place onto the barbecue to cook, with heads and shell on, for approximately 2 minutes each side. Allow them to char and turn a deep red. Meanwhile, cut the lemons in half and place, cut side down, onto the barbecue plate.
Step 3.
Drain and rinse the chickpeas in a colander, add to the dressing in the mortar and pestle with the remaining olive oil and the fish sauce. Stir to combine. Roughly chop the fresh coriander leaves and add half to the dressing with the sliced scallions.
Step 4.
Remove the prawns from the grill and arrange them while still hot onto a serving platter. Place grilled lemons on the side of the platter and spoon the dressing over the hot shrimp.
Step 5.
Sprinkle with the remaining cilantro leaves and serve.