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flavour ring. Preheat the oven to 375 C°. Mix together the tomato ketchup, honey, black strap
molasses, brown sugar, mustard, soy sauce, garlic, salt. Pepper, onions and Thai sauce. Dip or
brush liberally over the ribs. Finish by broiling the ribs until they are golden brown on the
surface. Place on grill and cook in the oven for 45 minutes.
Grilled vegetables
Cooking and prep time: 20 minutes
Servings: 4-6 people
Ingredients:
Balsamic Dressing
4 tbsp Balsamic vinegar
41/2 fl.oz extra virgin olive oil
Salt and fresh black pepper to taste
Method:
Cut the aubergine and squash lengthwise into slices about 1/2 inch thick.
Remove the stalks from the mushrooms. Slice onion in half and then into 3 wedges per half.
Pour 4 fl.oz of pineapple juice into flavour ring and preheat grill on medium heat. Brush the
vegetables with olive oil and sprinkle with spice mixture. Grill for 6-8 minutes until grill marks
appear and veggies are slightly soft to touch.
Press some of the chives onto goat’s cheese and set aside. Whisk the vinegar, oil, salt and
pepper together in a small bowl for dressing. Line a large platter with the lettuce leaves, arrange
the veggies, goats cheese and tomatoes. Season with salt and pepper and drizzle on the
dressing.
Serve at room temperature.
Scampi Kebabs
Cooking & prep time: 45 mins
Servings: 4-6 people
Ingredients:
2 Japanese aubergines
12 mushrooms
2 yellow squash
1 medium red onion
11/2 fl.oz olive oil
Mediterranean spices
1/2 bunch chives (chopped)
1/2 lb goat’s cheese (cut in 1/2 inch pieces)
2 large tomatoes (quartered)
Chinese lettuce leaves
4 fl.oz pineapple juice
20 medium shrimps (peeled & cleaned)
12 mushrooms
12 cherry tomatoes
1 green pepper (cut into slices)
1 courgette (cut into 1/2 rounds)
1 large red onion
4 tbsp butter
4 fl.oz olive oil
2 large garlic cloves crushed
1/8 tsp curry powder
salt & black pepper to taste
4 fl.oz white wine
4 skewers (wood or metal)
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