BUTTERED ROSEMARY POTATOES
TOTAL TIME: 45 minutes
SERVES: 6
INGREDIENTS
- 1kg baby chat potatoes
- 80g butter
- 2 garlic cloves, peeled
- 1 tbsp fresh rosemary, roughly chopped
- Sea salt, to taste
- Cajun seasoning (optional).
METHOD
1. Boil potatoes and garlic in a large saucepan for around 10 minutes, or until tender.
2. Drain well and set aside in a bowl for 10 minutes to cool.
3. Melt the butter in a saucepan, add the garlic (crushed with a spoon) and rosemary; cook for 1 minute until fragrant.
4. Thread potatoes onto skewers and place on a baking tray. Brush potatoes with half the butter mixture and season with salt and Cajun.
5. Cook skewers on a medium-heat barbecue grill, turning, for around 10 minutes.
6. Transfer to a plate and drizzle with the rest of the butter mixture.
SALT AND PEPPER RIBS
TOTAL TIME: 45 minutes
SERVES: 4
INGREDIENTS
- 1kg baby back ribs
- 1 tbsp freshly ground pepper
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp brown sugar.
METHOD
1. Lay ribs on a baking sheet or tray.
2. Mix all the ingredients together and rub onto the ribs, front and back, massaging in well.
3. Cover and place in the fridge for at least an hour.
4. Add ribs, bone side down, to a well-oiled medium-high barbecue grill for 20 minutes, then flip them.
5. Cook for around 10 more minutes, take off the heat, and let them rest for 15 minutes before serving.
DUTCH OVEN APPLE PIE
TOTAL TIME: 1 hour
SERVES: 4
INGREDIENTS
- 6-8 tart apples (Granny Smiths will do)
- ¾ cup sugar
- 2 tbsp flour
- 2 tbsp butter
- 1 tsp nutmeg
- Pinch of salt
- Store-bought pie crust.
METHOD
1. Prepare your fire so that you will be cooking with hot coals.
2. Place baking paper at the bottom of a Dutch oven and place the pie crust (defrosted) on top.
3. Slice apples in half and then into quarters, leaving the skin on, and pile them into the pie crust.
4. Mix all the dry ingredients together and sprinkle over the top of the apples.
5. Cut the butter into chunks and place them on top of the filling.
6. Place your second pie crust on top and make a few slices with a sharp knife for steam to escape and put the lid on.
7. Spread the coals so that they surround the Dutch oven and bake for 30 minutes, checking with tongs to ensure there’s no burning. Cook until the crust is golden, edges crispy and filling is bubbling.
8. Take off the coals and remove the pie, letting it rest for a few minutes. Serve with ice cream and cream.
