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- This may well be the ultimate chicken
dish. The result is a succulently tender breast which strikes the
palate as truly “clean”. It’s surprising tenderness
and curiosity of flavour is guaranteed to delight you.
- 1 chicken breast per person, skinned and boned
- 1/3 cup Crockershire sauce
- 2/3 cup fresh lemon juice
- 1 tsp. salt
- 6 cloves fresh garlic, smashed and chopped
- 1tbs. dried oregano, not powdered.
Score the breasts with a sharp knife.
- Mix everything together in a large
bowl, cover and fridgerate for about one hour.
The barbie is a must. Use the open grill side so the flames can work
their delicious magic. Grill over medium heat, dipping breast often in
the marinade. The chicken must be browned with nearly black edges on
the outside and faintly pink on the inside. Trust me!
Serve with your favourite vegetables, rice and, or salad.
- Without doubt, weekend barbecuers have
a psychotic bent toward bastes and marinades, mostly unctuous
concoctions incorporating every sticky substance in the pantry. Oddly
enough, those frightening mixtures of bottled sauces, jams, honeys,
soyas and chilies offer tempting aromas as they waft about the
neighbourhood and have a passable taste. But, the mess they make of
your face, hands and barbecue is shocking.
It's the sugars which weld themselves to your grill and can only be
removed with a chisel or an angle grinder.
My sauce, however, is different. It also goes perfectly with beef, pork
or chicken and it's not messy. It does not kill the natural flavours of
the meat and it doesn't ruin the barbecue. I do think it works best on
pork spareribs.
One rack of pork ribs American style (don’t use the short country
style) will serve two normal people, maybe. They should be cooked over
medium heat on the grate side of your barbecue, not on the hotplate as
they will tend to stew and spoil the flavour. Use Kikkoman's soy sauce
as ordinary soya sauces don't work. And, if you don't have my now
famous Crockershire Vintage Worcestershire sauce on hand, substitute
Lancashire relish.
You might like to serve these ribs with a potato salad or jasmine rice
and zucchini sprinkled with oregano and a crisp, green salad.
Serves 4
- 2 racks pork ribs
- 1/2 cup tomato sauce
- 1/2 cup Kikkomans soya
- 1/4 cup brown vinegar
- 6 cloves garlic, smashed and chopped
- 2 tbs. Crockershire
- 1 tsp. fresh ginger, grated
- chili to taste (optional)
- salt and pepper
Cut the ribs into 3 to 4 rib sections. Mix all ingredients together.
Place ribs and marinade in a large pot. Cover and simmer about 1 hour
turning occasionally. This can be done ahead of time. To finish
cooking, brown over barbecue flame while basting often. Dip into
marinade as you serve them.
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