Category Archives: Beef, Lamb and Pork

Venison (or pork) ribs with maple syrup and chilli

Ingredients

Ribs for four people, allow more ribs per person than with pork as there is less meat on each rib. If you can get muntjac or Chinese Water Deer Venison, this is the most succulent for this style of cooking. [If you do this with pork ribs increase overall cooking time by 20 minutes and cook on higher heat for 30 mins to start rather than 20 mins –  use Fruit Pig Company spare ribs or the best quality you can get from the supermarket, not the cheap value ribs.]

6 tbs maple syrup – a thick one is better than a thin one

Tabasco

3 red chillis finely chopped

4 cloves of garlic crushed and finely chopped or 2 tbs garlic paste

I medium onion, finely chopped

2 tbs extra virgin olive oil

1 tbs Worcester sauce

Plenty of ground black pepper

2 tsp ground Allspice

Small glass of port or sherry

Rub the ribs with the garlic paste/crushed garlic and sprinkle salt, ground pepper, chopped chilli and onion on both sides of the ribs.  Sprinkle Allspice, Worcester Sauce and tabasco on ribs and then pour half the maple syrup over them.  Leave covered to marinade in the fridge for three to four hours.  Heat the oven to 200 c – place ribs and marinade in greased roasting tin lined with foil – use enough foil so you can fold over the ribs later.  Drizzle  a little oil over the ribs and cook at the high heat for 20 mins. Reduce heat to 150c and cook for another hour and 20 minutes.  Check regularly to avoid drying or burning. If it looks too dry or v well cooked add sherry/port and a little water and more oil and close foil over the ribs; if well cooked but not overly dry, just add the sherry/port ad almost close foil, but leave opening for steam to escape..  When thoroughly cooked and brown, remove from the oven and pout remainder of maple syrup and a little more tabasco over the ribs and put under a v hot grill for about five minutes to heat and slightly caramelize the maple syrup.

Best served with rice or egg fried rice and corn on the cob or grilled courgettes.

Rost panacetta from Fruit Pig – with ginger wine

Ingredients

I-1.5 kg rolled pancetta joint – from Fruit Pig Company

2 glasses of ginger wine

Sea salt and ground black pepper

3 cloves crushed and chopped garlic

Grease a roasting tin and sprinkle half the garlic and a good grind of black pepper; place the rolled pancetta joint on top of the garlic and pepper.  Put remaining garlic and grind lots of black pepper and a little sea salt on top of the joint.  Pour half the ginger wine over the joint.  Cook on an oven pre-heated to 200 c for 20 mins.  Turn down to 150 and cook for an0other two hours – check regularly to ensure rind/fat not burning.  Half and hour before serving pour over rest of ginger wine.

Slice thinly with a very sharp knife.  Service with sautéed mushrooms, quince, orange and ginger chutney and focaccia.

Roast pork belly – from Fruit Pig

Ingredients

1 kg of bone-in pork belly from The Fruit Pig Company

6 cloves garlic, crush and chopped finely

2 inch square piece of root ginger peeled and chopped

4 tbs maple syrup

2 tbs spoons soft brown sugar

Sea salt and black pepper

Red Tabasco

3 large apples, peeled, cored and chopped

Grease a large roasting tin. Arrange the chopped apples and half the garlic and ginger on the bottom of the tin. Place pork, skin side up, on the apples, garlic and ginger. Smear the remaining garlic and ginger over the skin and liberally sprinkle crushed sea salt and ground black pepper over the skin.  Sprinkle tabasco and maple syrup over the skin and half of the brown sugar.  Put in oven pre-heated to 200 c.  Cook at that heat for 20 minutes and then turn hear down to 160 c – cook for 3-4 hours, checking regularly ensuring that the skin does not burn but browns and crisps.  half an hour before finishing, sprinkle remaining sugar over the skin and finish at higher hear, perhaps 180.

 

The bst pork belly – in fact the best pork, I’ve had is from the Fruit Pig Company

Serve with crunchy roast potatoes.