By Jamie Oliver
Go get his book, you won't be disappointed. See page 85.
I made this recipe tonight for a Super B...wait...Football gathering involving some Saints and some Horses...The outcome of which was not to our liking but a good game none the less.
Cook Time 1:15, Total Preparation 3:00
Ingredients used in my rendition:
- 1 Rack Baby Back Pork Ribs
- 1 Whole Young Chicken, Spatchcocked
- 1 Tsp Cumin
- 2 Tbsp Fennel
- 5 Cloves
- Sea Salt
- Black Pepper
- Thme Rosemary
- Zest and Juice of One Orange
- 1 Garlic Bulb
- 4 Tsp Sweet Smoked Paprika
- 6 Tbsp Basalmic Vinegar - I missed this one
- 1/4 Cup Organic Ketchup - I used the whole 8oz bottle
- 8 Tbsp Olive Oil
- 10 Bay Leaves - I had 14...it used up the bottle
Jamie does a much better job describing this but in short, grind the fennel, cumin, cloves in a mortar. Add your Paprika, salt and pepper and set aside. Zest your orange coarsly with a peeler, add Rosmary and Tyme leaves along with your peeled garlic and coarse chop the whole lot. Juice the orange into a roasting pan, add ketchup, bay leaves, your previously chopped herbs and the ground spices and stir together. Coat the ribs and chicken (slash the chicken periodically), in the roasting pan, cover with foil and place them in a 350 F oven for an hour and fifteen minutes. After cooking, finish the meat on a charcoal grill, about 15 minutes to get a light char. I used an indoor smokeless grill due to time constraints which gave a nice char but emparted no smoke flavor.
I forgot the Basalmic Vinegar, I didn't use a charcoal grill, and further I saved the sauce+drippings, removed the bay leaves and used a hand blender to puree the sauce, then reduced it in a pan, finally pouring the lot over the chicken and ribs.
I'll definatley be doing this recipe again (properly I hope) in the warmer months. This yeilds a tangy, sweet sauce and fall apart tender meat.