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Chapter 1: What is the main topic discussed in this episode?
The Pat Kenny Show. With Timber Living Log Cabins. Saturday and Sunday from 10am on Newstalk. Conversation that counts.
Of course, the weather's glorious this weekend. Gareth Mullins, Executive Chef at Anantara the Marker and at Forbes Street Within and co-host with Gary O'Hanlon of the Dishing It Out podcast. Good morning, Gareth, and congratulations yet again. Thanks, Paul.
Another award. Yeah, we won the regional for the restaurant awards for best hotel restaurant, which is always a lovely honour to receive. And it's brilliant for me and the team.
Chapter 2: What inspired Gareth Mullins to focus on BBQ recipes this summer?
So you were in the Dublin region final and you beat the best?
Yeah, well, I was up there with the best and a lot of friends and colleagues that I've worked with in the past. And so there's always a bit of crack when we beat one another at these things. But yeah, look, it's always nice to pick up accolades. And yeah, it's great. I'm delighted.
Now, your recipes are contemplating the barbecue this week.
Do you know, I was earlier in the week, I said to myself, I'll do some desserts this weekend because I hadn't. And then, like I mean, all anybody is talking about is the heat wave as well as what it's been referred to. So I said I'd do a few more barbecue recipes. And as you know well, I really love barbecuing. So I'm going to start off with a real classic barbecue recipe.
And it's barbecue pork ribs with a maple sauce. spiced maple glaze so these are the baby back ribs or the rack of ribs so if you're in the butchers today the only thing with this is they take about 4 or 5 hours to make so this could be one that you get ready today and eat tomorrow so you need 2 racks of ribs or as many as you want and
The spice rub, so it's a dry spice rub and it's two tablespoons of smoked paprika, two tablespoons of brown sugar, two tablespoons of salt, a teaspoon, sorry, of black pepper and a half a teaspoon of cayenne, half a teaspoon of cumin. You mix all that together in a bowl. Lay two big pieces of tinfoil on your countertop or your table. Put the racks of ribs on top of that.
And then use all of that spice rub and cover all the ribs. So the ribs will be a little bit wet, if you like, and that will stick to them. Then you just wrap it up really well in tinfoil.
And if you have a smoker or a barbecue that you can run on smoke, or even a gas barbecue that you can put really low, you just put your ribs onto the barbecue for about three or four hours until they get really tender. If you don't have a smoker or able to do that, pop them into the oven at 140 degrees.
What we're trying to do is basically steam the ribs in the tin foil to get them nice and tender. After that, we need to make the glaze. So that's three tablespoons of maple syrup, three tablespoons of barbecue sauce, three tablespoons of whiskey and three tablespoons of sweet chili sauce and 100 grams of butter. All of that goes into a pot.
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Chapter 3: How do you prepare classic barbecue pork ribs with maple sauce?
Give them a good drizzle of olive oil. Good season with salt and pepper as well. And then you just take some skewers. I like to soak my skewers for an hour if they're wooden.
won't go on fire they won't go on fire when they go on the barbecue and then you'll skewer them up so it's a pepper bit of chicken a bit of onion and follow that process until they're all skewered up and then you just want your barbecue on a medium type of a temperature and brush your barbecue like i told you last week get a lemon into a little bit of oil give it a good wash and then you're just going to cook your chicken skewers on the barbecue till they're cooked through little tip when you're cooking uh chicken on a barbecue
have your oven on a medium temperature. And if you feel the chicken is taking on too much temperature, too much colour, don't be afraid to finish the chicken off in your oven.
Another little handy tip is if you've got a clean spray bottle, if you put some water and a touch of vinegar into that bottle, if you feel the chicken is taking on too much colour, just give it a little spray with the water and the vinegar and that will drop the temperature on the meat.
Now, you want to serve this with the garlic mayo?
Yeah, garlic mayo, classic complement for a kebab. Normally we have them late at night when you're queuing up after you've had a couple of beverages, but it's 100 mils of creme fraiche, two tablespoons of mayonnaise, clover garlic that you grate on a microplane or even chop it really finely, some lemon juice, salt and pepper to taste, which is perfect.
Next one that I think is really worth giving a try is to make your own flatbreads. Of course you could buy them, but they're the easiest thing in the world to make. 300 grams of plain flour into a bowl with a half a teaspoon of baking powder. Then 250 grams of natural yogurt. And I like to put a little bit of curry powder in there as well.
Mix it all together it'll form a dough and then if you roll that dough out into like a sausage shape and you can cut that into eight or ten balls and then you just get a rolling pin dust your table with a little bit of flour and roll them out till they're about the size of a small side plate.
Brush them in a little bit of butter pop them onto the grill and grill them and I promise you it's just like you're in a Turkish kebab shop.
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