Page 40

Bourbon glazed sticky40 ribs| living nikki legon’s cuisine

Marinated griddled chicken

Marinated griddled chicken serves 8

8 boneless chicken breasts For the dressing 2 tbsp olive oil 2 tbsp clear honey 2 garlic cloves, chopped finely 2 tsp herbes de provence 2 lemons, zest and juice Method Place all the dressing ingredients into a bowl and whisk to combine. Cut slashes in each chicken breast for the dressing to penetrate, then place the chicken into the bowl with the dressing and leave for 1 hour minimum or overnight. Heat the griddle pan to a medium heat, place four of the fillets skin side down and cook for 3 minutes, turn, and cook a further 3 minutes. Place into a warm oven while you cook the next four. Pour the marinade that’s left over the fillets and place under the grill to caramelise. Serve with green beans and griddled tomatoes.

Bourbon glazed sticky ribs serves 8

3kg beef fore-ribs (plat de côte avec les os) or pork ribs (travers de porc) 2 tsp black peppercorns 5 bay leaves handful of parsley leaves 2 onions, roughly chopped 2 carrots, roughly chopped


For the bourbon sauce 2 tbsp sunflower oil 2 onions. chopped 2 large garlic cloves, chopped 160ml cider vinegar 200g brown sugar 2 tbsp black treacle 600g tomato ketchup 1 tbsp Worcestershire sauce 200ml bourbon whiskey 2 tsp mustard 2 tsp dried chilli flakes 2 tsp smoked paprika Method Start with the ribs. Place the meat into a large saucepan with the peppercorns, bay leaves, parsley, onion and carrots. Cover with water and bring to the boil before reducing to a simmer and cooking for 1½ to 2 hours. Stir occasionally to prevent sticking. Preheat the oven to 200°C. For the bourbon sauce, heat the oil in a saucepan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until softened. Add the remaining ingredients and 250ml of water, stirring to combine. Bring to a simmer, then cook for 15 minutes or until thickened and reduced. Strain through a sieve into a bowl and discard the solids. When the ribs have finished their cooking time and are tender to the touch, dip them into the bourbon sauce and place onto a baking tray, reserving the remaining sauce. Roast in the oven for 12 to 15 minutes then spoon over more of the sauce, continue to roast a further 12 minutes. Place the ribs onto a big platter and serve with coleslaw and chips.

Grilled sea bass Serves 2

1 sea bass (bar or loup de mer) 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1 tsp lemon pepper 1 tsp sea salt basting butter 200g unsalted butter 2 large cloves of garlic, crushed 1 tbsp flat leaf parsley, chopped lemon slices Method Preheat the griddle pan on a medium heat. In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper and sea salt. Sprinkle onto both sides of the fish. In a small saucepan, melt the butter over a medium heat with the garlic and parsley. Baste the fish with the butter. Grill the fish for 7 minutes, turn over, and grill for a further 7 minutes, basting with the butter. Serve with lemon slices.

Hot dogs with homemade pickle and mustard dressing serves 8

8 hot dog buns 8 hot dogs 8 cornichons 1 red onion, chopped 4 tomatoes sliced

Profile for Living Magazine

Living Magazine June July 18  

Welcome to our June issue of Living Magazine packed full of fabulous ideas for the summer. Don't forget to visit our ko-fi page if you would...

Living Magazine June July 18  

Welcome to our June issue of Living Magazine packed full of fabulous ideas for the summer. Don't forget to visit our ko-fi page if you would...