Tag Archives: Cumin

Recipe: BBQ Sauce

BBQ Sauce
BBQ Sauce

Ingredients;


1 medium onion, peeled and quartered
10 cloves of garlic, peeled
2 fresh chillies, stalks and seeds removed
Olive oil

10 sprigs of fresh thyme, leaves picked
10 sprigs of fresh rosemary, leaves picked
Small bunch of fresh coriander
10 bay leaves
1 teaspoon cumin seeds
2 tablespoons fennel seeds
2 tablespoons smoked paprika
6 cloves
Zest of 2 oranges

Juice of 2 oranges
200g soft brown sugar
1 tablespoon of Molasses
6 tablespoons balsamic vinegar
200ml tomato ketchup
2 tablespoons Worcestershire sauce
2 teaspoons English mustard
200ml apple juice
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

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Continuing on from the BBQ Rub last week we have the second crucial element for making great BBQ meat, the sauce! This recipe makes about 750ml of sauce so make sure you have a few glass bottles or jars available to sterilise and store it, unless you’re planning to use it all in two or three days. Why make such a large quantity? Easy, it takes just as long to make half the amount and you’ll want to have it again and again so why not make plenty to start with :)

There are a lot of ingredients so before you begin, take them all out and prep them, I find this helps me to make sure I don’t accidentally forget something.

To start, take your onion, garlic and chillies and blitz them together in a blender or food processor until you have a paste. Then take a pan add some olive oil and get it on to a low heat. Add the paste and fry it for about 5 minutes.

While that’s happening take your thyme, rosemary, coriander, bay leaves, cumin, fennel, paprika and cloves place them in your blender or food processor. Next add the orange zest, you don’t wan’t the pith (white bit) and blitz this to a purée.

Once the paste has had it’s five minutes add the purée and cook for another minute. Next add the sugar and molasses, stir them in well and continue to cook it for another few minutes until the sugar dissolves and you have a thick brown paste.

Now add 285ml of water stiring it in well and let it heat slowly for another two or three minutes. Now add all the remaining ingredients, stir it well and bring the lot to the boil. Now take a deep breath, turn the heat down a little and let it simmer for about five to ten minutes until the mixture starts to thicken a little.

Grab a large bowl and a sieve and pour the sauce through the sieve (depending on how thick it has gotten you may need to “encourage” it with the back of a spoon) into your bowl to filter out the larger bits, and throw away the bits left in the sieve. Repeat this process a couple of times until you’re left with a silky smooth looking sauce.

Leave it to cool completely. Then either, use it straight away like a glaze (just brush it over your meat of choice in the last few minutes of cooking) or pour it into your sterilised glass jars or bottles to stored for use later.

How do I sterilise glass jars or bottles?

The easiest way I’ve found is to fill the kitchen sink with boiling water from the kettle and submerge the jars/bottles and their lids in it for about ten minutes. Once you remove them add the sauce immediately and get the lids on tight.

Once they cool they can be stored in a cool dark place or the fridge. The sauce should keep for about six months.

Oh and just to keep it in perspective, this recipe should be enough to do about eight full racks of back ribs. But we’ll get into that more on Friday, so y’all come back now! :)

Recipe: Carrot and Coriander Soup

Soup and the smiling face of Culch.ie
Soup and the smiling face of Culch.ie

Ingredients;

Olive oil
2 medium sized onions
2 teaspoons of ground cumin
2 large potatoes, peeled and sliced
1 Kg carrots, peeled and sliced
1.5 L vegetable stock
Large handful of fresh coriander (approx 30g)
3 teaspoons of coriander seeds finely ground
a thumb tip of ginger, finely sliced

Serves 8-10

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Take a large saucepan and place it on a medium heat, add a lug of olive oil and saute the onions till soft. Then add the potatoes, cumin and ground coriander seeds and stir for about a minute.

Next add the carrots, ginger and 1L of vegetable stock, bring this to the boil and leave to simmer for 30 minutes.

Allow this to cool and then blend it with the fresh coriander leaves until smooth. Once done return the soup to the saucepan and gently heat it again. Depending on the veg this soup can get to be very thick, almost like baby food, so while stirring the soup, start adding the remainder of the stock until you get the thickness that you require.

At this point its a good idea to taste the soup and add salt and pepper to taste. Then simply re-heat and serve.

Recipe: Italian Meatballs

Italian Meatballs hot from the oven
Italian Meatballs hot from the oven

Ingredients;

1Kg lean beef minced
2 slices of lightly toasted bread
2 tablespoons of dried oregano
1/2 teaspoon of cumin seeds, ground
1 Chile pepper, finely diced
1 handful of fresh rosemary, finely chopped
1 handful of fredh basil, finely chopped
1 egg yolk
1 large onion, finely dliced
1 teaspoon of french mustard

Serves 8

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Lightly toast the 2 slices of bread and whizz them in a blender to make breadcrumbs.

Next finely dice the onion, and fry it gently with a teaspoon of french mustard until soft, then let them cool, while you finely chop the chile, Rosemary and Basil.

Next put your meat into a large bowl and add the chile, rosemary, basil, oregano, cumin, egg yolk, the (now cooled) onion and the breadcrumbs and mix it all together, just get your hands into it and scrunch it all together.

Wet your hands and take some of the mixture and roll it into a ball about the size of a golfball and set it onto a sheet of greaseproof paper and repeat until you have used all the mixture.

Next get a frying pan onto a medium heat, add a little olive oil and fry the meatballs gently, rolling them round the pan so they cook (and colour) all the way round.

At this point you can either bag and freeze the meatballs in portions for use later or you can follow one of these 2 options.

I’m in a hurry

Once your meatballs are cooked, turn the heat right down and pour some Italian tomato sauce over them in the pan. Allow this to heat up while cooking up some pasta. Once the pasta is cooked, drain it and gently stir in the meatballs and sauce, then serve.

I’m not in a hurry

Heat your oven up to 200C, place your meatballs in an oven tray and cover with Tomato Sauce. Take a Mozzarella ball and either chop it into chunks or just rip it up and sprinkle this over the meatballs. Take a handful of fresh Basil leaves, rip them up and sprinkle them over the top, then grate a handful of parmesan over the lot.

Place this in the oven for about 20 minutes or until all the cheese melts and colours nicely. Then serve on a bed of fresh pasta and garnish with some fresh basil.