Phil Vickery's BBQ Feast

Published Monday, 28 July 2014
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This Morning's Phil Vickery proves that a barbecue isn't just for the weekend as he cooks up a tantalising flame-grilled feast, perfect for the whole family.

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Easy Fail Safe Ribs

Serves: 6-8 persons
Preparation time: 15 minutes.
Cooking time: 1 hour total.

Ingredients:

  • 2 racks pork ribs, inner sliver skin removed (will show this)
  • 2 chicken stock cubes

For the quick rib glaze:

  • 6 tbsp tomato ketchup
  • 4 tbsp runny honey
  • 6 tbsp bar b q sauce (Heinz do a good one)
  • 2 tbsp olive oil
  • ½ tsp dried chilli flakes (optional)

Method:

  1. Pre heat the oven to 200C gas 6.
  2. Place the ribs into a deep baking tray, so they fit nice and snugly
  3. Crumble over the stock cube, then half cover with boiling water.
  4. Cover tightly and cook in the oven until the meat is soft, but you still have to pull the ribs apart.
  5. Lift out carefully and pat dry with kitchen towel.
  6. Pre heat the bar b q and oil the bars and ribs lightly.
  7. Gently grill until starting to brown, turn over an brush over the glaze.
  8. Flip over and brown nicely.
  9. Do the same to the other side until all nicely glazed serve with the other half of the glaze as a dipping sauce.


Sticky Lime Chicken

Serves: 4 persons
Preparation time: 10 minutes.
Cooking time: 35 minutes.

Ingredients:

  • 8-10 chicken drumsticks
  • sticky Glaze
  • 2 cloves garlic, peeled and chopped finely
  • 1 small onion, peeled and VERY chopped finely
  • 150g brown sugar
  • 75mls soy sauce
  • 250mls apple juice
  • juice and finely grated zest 4 large limes
  • 1 tbsp cornflour
  • 2 tbsp cold water

Method:

  1. Place the drumsticks into a saucepan and cover with cold water.
  2. Add a little salt and bring to the boil, then turn down the heat and gently simmer for 20-25 minutes, or until cooked, soft, but not falling off the bone. Strain well and cool then chill.
  3. Meanwhile place all the ingredients for the glaze into a sauce pan and bring to the boil, cook down until you have roughly half the original volume.
  4. Mix the cornflour and water together and stir into the sauce to thicken, then cool.
  5. When ready to re cook heat the bar b q and lightly oil the bars and the chilled chicken.
  6. Brown well on one side, the spoon over half the glaze. (the other half is used as a dipping sauce)
  7. Turn over and re glaze and cook until nice sticky and well coloured.
  8. Serve with the remaining sauce.


Warm Potato Salad with Hot Vinaigrette

Serves: 4-6 persons
Preparation time: 15 minutes.
Cooking time: 20 minutes.

Ingredients:

  • 500g baby new or Jersey Royal cooked and room temperature potatoes
  • 4 rashers streaky bacon, cut into thin strips
  • 4 tbsp olive oil
  • 1 tbsp seed mustard
  • 2 tbsp cider vinegar
  • salt
  • freshly milled black pepper

Method:

  1. Place as non stick pan on the stove and heat.
  2. Add the bacon and the olive oil.
  3. Cook for 10-15 minutes, over a low heat so the bacon crispens.
  4. Right, once the bacon is cooked and crispy, remove from the pan, then add the onion and cook for 1 minute in the bacon and oil fat.
  5. Add the vinegar, mustard and a little salt and pepper, swirl together.
  6. Halve the potatoes, place in a bowl and tip over the hot dressing, and finally the bacon and serve warm.


Carolina Style Coleslaw

Serves: 6-8 persons
Top Tips: Not a true authentic Carolina slaw, but delicious nevertheless, add to the cabbage and leave for 30 minutes stirring occasionally.
Don't be fooled, this dressing is very light and should not be thickened. Best made the day before.
Preparation time: 20 minutes.
Cooking time: none.

Ingredients:

  • 250g white cabbage, sliced very finely on a Japanese mandolin
  • 250g red cabbage, sliced very finely on a Japanese mandolin
  • 1 large, sweet onion, very finely sliced

For the dressing:

  • 250mls cider vinegar
  • 250mls white wine vinegar
  • 300mls water
  • 200mls tomato ketchup
  • 75g dark brown sugar
  • 4 level tsp dried chilli flakes
  • 75mls olive oil
  • salt to taste

Method:

  1. Mix the cabbages and onion together well.
  2. Mix all the ingredients up for the marinade, and pour over the cabbage, really mix well.
  3. Check the seasoning, you may need to adjust with salt slightly.
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