Friday, 17 June 2016

David Kelmans' BBQ Marinade's

We are going to Ellenborough Park for dinner and a sleep over next week and we can't wait! In the mean time they have sent us two recipes that Ellenboroughs' Head Chef David Kelman has put together to get us drooling!

If you haven't got anything planned for Father's Day yet treat the old man to one of these delicious recipes! 

Two Simple Summer BBQ Marinade Recipes

Pineapple Marinade for Chicken or Pork

240g Crushed Pineapple

80ml Soy Sauce

100ml Quality Dry Cider

40ml Honey

60ml Cider Vinegar

1-2 Garlic Cloves

1 x Star Anise

1 tsp Ginger Powder

1/2 tsp Powdered Cloves

1.    Using a blender, blitz all ingredients together. You can either use the marinade straight away or you can store it in an airtight container in refrigerator for up to 7 days

2.    Marinate pork in mixture for up to 8 hours - for chicken, marinate for up to 4 hours

3.    You can cook the meat in the marinade or in an oven first, then finish it on the BBQ to give it that real charcoal summer BBQ brilliance

Marinade for Beef Ribs

60ml Lemon Juice

60ml White Vinegar

60ml Olive Oil

45ml honey

2 x Star Anise

10 Sprigs of Thyme

2 Sprigs of Tarragon

4 Garlic Cloves

1tbsp Smoked Salt Flakes

1tsp Cayenne (optional)

1tsp Ground Black Pepper

1.    Using a blender, blitz together all the ingredients

2.    Place the ribs in a container large enough to lay one rack flat

3.    Pour marinade over ribs, coating completely

4.    Let rest overnight

5.    Turn the ribs over occasionally to allow marinade to soak in

6.    When marinated for 8 hours or so, place them into a deep tray, cover and slow cook the ribs at 140 degrees for 4 hours

7.    Leave them to cool

8.    Remove from liquid and place onto a tray that will fit onto the BBQ

9.    Reduce the remaining liquid to use to coat over the ribs

10.  Place this on BBQ and keep coating the ribs with the reduced stock

Keep an eye out for our blog post all about our night at Ellenborough Park next week! 
Millie & Meg x 

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