Raymond van Rijk's BBQed pork spare ribs with Oriental sauce

Ingredients

• 6 Racks of 100% NZ __pork ribs
• ½cup paprika
• 1Tbsp black pepper freshly ground
• 1Tbsp dark sugar
• 1tsp salt
• 1tsp garlic powder
• 1tsp fennel seeds, crushed
• 1tsp chili powder
• 1tsp Chinese five spice powder

For marinade/mop sauce:

• 1cup rice vinegar
• 2Tbsp Hoisin sauce
• 3Tbsp sweet chilli
• 1tsp salt

Method

1. Prepare spare ribs by peeling the thin white skin off the bones on the inside of the ribs. Mix all the dry ingredients and use half to rub all over the ribs and marinate for 3-4 hours.
2. Mix the ingredients for the sauce.
3. Heat barbeque to medium hot and grill ribs, continuously. When the meat starts to pull away from the bones, sprinkle remaining rub over the meat and brush mop sauce generously over both sides of ribs. Grill for further 5 minutes.

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Raymond van Rijk's Pork steak with mustard and honey cream sauce

Ingredients

• 4 100% NZ __pork steaks from loin or cube roll 1 cm thick
• oil
• coarse sea salt
• black pepper, freshly ground
• ½tsp fennel seeds, crushed (optional)

For the sauce:

• 50g butter
• ½ medium onion, finely chopped
• 3 cloves garlic, finely chopped
• 2Tbsp flour
• 3Tbsp wholegrain mustard
• 3Tbsp hot English mustard
• ½ cup chicken stock
• 1Tbsp honey
• ½ cup cream  
• Salt/pepper

Method

1. To make the sauce, fry onion and garlic in butter. Sprinkle flour over and stir thoroughly so you don't get lumps. Slowly add chicken stock, stirring thoroughly. Add remaining ingredients and season.
2. To cook the __pork steaks, heat barbeque to medium high heat. Season pork steaks, oil the grill and place the steaks on the grill. Grill for 5 minutes. Turn steak over and grill another 5 minutes. Allow to rest off the heat covered loosely with aluminum foil for 2 minutes before serving.
3. Optional: To create a grill pattern on the steak, swivel 45 or 90 degrees after 2½ minutes, continue to cook for another 2½ minutes. Repeat for other side.

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Barbecued Ham with Roast Mustard Fruits

Ingredients

• 100% New Zealand Half Ham Cooked on the Bone (COB)
• 2 tbsp whole cloves
• 300 gram bottle Wattie's Bit on the Side Spiced Apricot Sauce
• 500 grams selection dried fruits e.g. apricots, figs, prunes, tart apples
• 3 firm ripe pears, peeled, quartered and cored
• 1/2 tropical gold pineapple, cut away skin, slice into wedges
• 565 grams can lychees in syrup
• 2 tbsp yellow mustard seeds
• 1/2 cup brown sugar
• 3/4 cup dry white wine
• 1/2 cup white wine vinegar
• 1 1/2 tsp mustard powder

Method

1. Carefully run your fingers under the skin of the ham and lift it away. Do this slowly so you finish with a smooth layer of fat that will glaze beautifully. Place on a rack in a foil lined baking tray.
2. Using a small sharp knife, cut ham fat layer into a criss-cross diamond pattern. Decorate ham with whole cloves. Brush 1/2 cup Wattie's Bit on the Side Spiced Apricot Sauce generously over ham, pour 2 cups water around the ham.
3. In a separate smaller foil lined baking tray, combine dried fruits, pears, pineapple, lychees and syrup, mustard seeds, brown sugar, wine, vinegar and mustard powder with 1 cup water, mix well.
4. Preheat barbecue to 200ºC, place ham tray in the centre of the barbecue, cover and return to temperature, about 15 minutes. Turn the gas down to maintain an even cooking temperature of 200ºC for 1 hour 45 minutes or until ham is hot through to the bone. Add the tray of mustard fruits to the barbecue for the final 45 minutes cooking time.
5. Serve ham evenly sliced hot or cold, accompanied with Roast Mustard Fruits.

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Raymond van Rijk's Pork burger with tomato and ginger sauce

Ingredients

For the burger:

• 500g 100% NZ Trim Pork mince
• ½ medium red onion, finely chopped
• 2 cloves garlic, finely chopped
• ½ tsp fresh ginger, grated or finely chopped
• 1 egg
• ½ cup white breadcrumbs
• Salt/pepper
• oil

For the sauce:

• ½ red onion, finely chopped
• 3 cloves garlic, finely chopped
• ½ tsp fresh ginger, grated or finely chopped
• 1 ½ cup tomato sauce
• 3 Tbsp sweet soy sauce
• Juice of one lemon
• Seasoning
• oil

Method

1. Make the burger by frying onion, garlic and ginger. Place mince in a bowl and add all the ingredients, mix by kneading. Split mixture in four, make into balls and squash them into patties of 1 cm thickness. Pat the sides so they are tidy and no pieces are falling off.
2. To make the sauce, fry onion, garlic and ginger in oil. Add tomato sauce, soy sauce, lemon juice and seasoning. Heat gently.
3. Grill patties on medium high heat for 5 minutes on either side. To create grill marks on the patties, turn 45-90 degrees at 2½ minutes for each side.

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Raymond van Rijk's Grilled pork chops Italian-style

Ingredients

• 4 100% NZ pork chops 1 cm thick
• Oil
• For Italian herb paste:
• 1 tsp fresh basil leaves, finely chopped
• ½ tsp fresh oregano, finely chopped
• 2 tsp fresh parsley, finely chopped
• Rind of one lemon
• 3 cloves garlic, finely chopped
• 2 tsp sundried tomatoes, finely chopped (optional)
• 2 tbsp Parmesan cheese
• 4 tbsp olive oil
• Salt/pepper

Method:

1. Mix all the ingredients for the paste in a food processor, or with mortar and pestle. Cover the chops with the paste and marinate for 20 minutes in a plastic bag or covered dish.
2. Heat the barbeque to medium high heat, oil and place chops on the grill. Grill for 5 minutes. Turn chops over and grill another 5 minutes. Allow to rest off the heat covered loosely with aluminum foil for 2 minutes before serving.
3. Optional: To create a grill pattern on the steak, swivel 45 or 90 degrees after 2½ minutes, continue to cook for another 2½ minutes. Repeat for other side.

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Barbecued Ham with Roast Mustard Fruits

Ingredients

• 100% New Zealand Half Ham Cooked on the Bone (COB)
• 2 tbsp whole cloves
• 300 gram bottle Wattie's Bit on the Side Spiced Apricot Sauce
• 500 grams selection dried fruits e.g. apricots, figs, prunes, tart apples
• 3 firm ripe pears, peeled, quartered and cored
• 1/2 tropical gold pineapple, cut away skin, slice into wedges
• 565 grams can lychees in syrup
• 2 tbsp yellow mustard seeds
• 1/2 cup brown sugar
• 3/4 cup dry white wine
• 1/2 cup white wine vinegar
• 1 1/2 tsp mustard powder

Method

1. Carefully run your fingers under the skin of the ham and lift it away. Do this slowly so you finish with a smooth layer of fat that will glaze beautifully. Place on a rack in a foil lined baking tray.
2. Using a small sharp knife, cut ham fat layer into a criss-cross diamond pattern. Decorate ham with whole cloves. Brush 1/2 cup Wattie's Bit on the Side Spiced Apricot Sauce generously over ham, pour 2 cups water around the ham.
3. In a separate smaller foil lined baking tray, combine dried fruits, pears, pineapple, lychees and syrup, mustard seeds, brown sugar, wine, vinegar and mustard powder with 1 cup water, mix well.
4. Preheat barbecue to 200ºC, place ham tray in the centre of the barbecue, cover and return to temperature, about 15 minutes. Turn the gas down to maintain an even cooking temperature of 200ºC for 1 hour 45 minutes or until ham is hot through to the bone. Add the tray of mustard fruits to the barbecue for the final 45 minutes cooking time.
5. Serve ham evenly sliced hot or cold, accompanied with Roast Mustard Fruits.

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Barbecued Sweet & Sour Pineapple Ham

Ingredients

• 100% New Zealand Half Ham Cooked on the Bone (COB)
• 1/2 cup Wattie's Sweet & Sour Sauce
• 3/4 tsp Chinese 5 Spice
• 1/2 fresh pineapple, cut lengthwise and peeled (or one can pineapple slices, well drained)
• 12 fresh or glace cherries

Method

1. To glaze, carefully run your fingers under the skin of the ham and lift it away. Place on a rack in a foil lined baking tray.
2. Stir the Wattie's Sweet & Sour Sauce and Chinese 5 Spice together and brush half over the ham.
3. Cut pineapple into 0.5 cm slices and arrange pineapple slices slightly overlapping each other on the ham, securing with toothpicks. Decorate with cherries. Brush liberally with remaining glaze.
4. Pre-heat a hooded barbecue to 200ºC, using indirect heat, turn off the two inside burners, leave the two outer burners on. Place the ham tray in the centre of the barbecue. Cover and return barbecue to 200ºC (this will take about 15 minutes). Turn the gas down to maintain an even cooking temperature of 200ºC for 1 hour 45 minutes or until hot through to the bone.
5. Serve ham evenly sliced, hot or cold.

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Raymond van Rijk's Grilling 100% NZ pork sausages

Method

One of the problems with grilling pork sausages is the meat drying out and the skin splitting. The best way to avoid this is by using two different temperatures while grilling.

Prepare the barbecue for two heat zones, one grill at medium/high heat and the other at medium.

Place sausages on the medium/high heat grill. Sear and turn a few times to create the grill marks.

Shift the sausages to the medium heat zone and grill until cooked. A meat thermometer should indicate a heat of 71°C in the center of the sausage or cut into one sausage.

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