SPICED PRAWN, FENNEL AND GRAPEFRUIT SALAD
This salad has a real freshness and zing to it. I've also made it with squid and it was equally delicious.
SERVES 4
16 raw prawns, shelled, tails left on
Marinade
1 red chilli, chopped
1 tbsp honey
½ tsp turmeric
1 tsp ground cumin
juice of 1 lime
1 tbsp light-flavoured oil
Salad
1 pink grapefruit, peeled and cut into segments
3 tbsp olive oil
1 red chilli, chopped
1 fennel bulb, finely sliced (fronds reserved)
small bunch coriander, leaves picked
lime wedges, to serve
Put the prawns in a bowl with the chilli, honey, spices, lime juice and oil. Toss to coat and leave to marinate for 10 minutes. Thread them onto metal or soaked wooden skewers.
Peel the grapefruit and cut it into segments over a large bowl, to collect any juice. Stir the olive oil and chilli into the grapefruit juice and season with salt. Gently toss in the sliced fennel and grapefruit and leave to stand for a few minutes.
Heat the barbecue to hot and cook the prawn skewers for 2-3 minutes on each side, or until charred on the outside and cooked through. Gently toss the prawns, coriander and a handful of fennel fronds through the salad. Serve with lime wedges.
PORK RIBS AND GRILLED SWEETCORN SALSA
You can't go wrong with barbecued pork ribs. Sweet, sticky and spicy, they're a real crowd-pleaser.
SERVES 4
1.5kg rack pork ribs
Marinade
1 tbsp cumin
½ tsp cinnamon
2 tbsp smoked paprika
1 tsp oregano
4 garlic cloves, crushed
2 tbsp chipotle
chilli paste
2 tbsp honey
6 tbsp brown sugar
160ml orange juice
Sweetcorn salsa
2 corn cobs
1 red chilli, sliced
4 spring onions, sliced
small bunch coriander, leaves picked
juice of 1 lime
1 tbsp olive oil
Put the spices, oregano, garlic, chilli paste, honey, sugar and orange juice in a bowl, mix well. Add ribs and marinate for at least 1 hour.
Preheat oven to 160°C. Place ribs in a shallow baking dish, cover with foil and cook for 1 hour. With a slotted spoon, remove the ribs from the oven. Finish cooking on a medium-hot barbecue for 20 minutes, or until charred and tender.
To make the sweetcorn salsa, cook the sweetcorn on a hot barbecue for 10 minutes, turning regularly until lightly charred, remove and allow to cool. Stand the cobs on one end and run a sharp knife down the edge to remove the kernels. Mix with the remaining salsa ingredients and serve with the pork ribs.
Food photography by Kristin Perers; styling by Marina Filippelli & Rachel Jukes.
