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Sticky BBQ Pork Ribs, Bourbon Fig Glaze and Harissa - Chef Recipe by Darren Pettit
Contemporary fusion of Moroccan and Middle Eastern flavours with the tang of Bourbon, makes these...
3 cloves garlic, minced
3 tsp white wine vinegar
1/2 lemon juice, juiced
1 Tbs extra virgin olive oil
3 Tbs Greek yoghurt
1 Tbs dried oregano
Sea salt and freshly milled pepper
1 kg diced chicken thigh (skinless and boneless)
Summer salad:
150 g sugar snaps, trimmed
150 g green beans, trimmed and coarsely chopped
1 bunch asparagus, trimmed and sliced into 5 cm lengths
150 g frozen peas
2 Lebanese cucumbers, coarsely chopped
1 baby cos lettuce, coarsely chopped
Assorted soft herbs
Lemon and feta dressing:
50mL extra-virgin olive oil
50mL lemon oil
1 lemon, juiced
1 Tbs sherry vinegar
1 garlic clove, finely grated
Sea salt and freshly milled pepper
100 g feta, crumbled
Chicken skewers:
Mix everything except the chicken in a bowl.
Add the chicken, mix well then marinate for a few hours. Remove chicken from marinade then thread onto wooden skewers and grill over medium-high heat for 2-3 minutes on each side until cooked through well caramelised. Rest for 5 minutes before serving.
Summer salad:
Blanch sugar snap peas, beans, asparagus and peas in salted boiling water until bright green and just tender. Drain, refresh in iced water, then drain well and toss in a bowl with cucumber, lettuce & herbs. Store in an airtight container until required.
To serve, toss greens with feta dressing in a serving bowl.
Lemon and feta dressing:
Place oil, lemon, vinegar and garlic in a screw top jar to combine, season to taste, add feta and refrigerate until needed.
Credits: Alastair McLeod
Photo Credits: Alastair McLeod