Cola Glazed Lamb Ribs

Cola Glazed Lamb Ribs

Method

4 racks lamb breast
300ml – 500ml Barker’s Professional Cola Rib Sauce.

Preheat combi oven to steam 100°C.

Place the ribs on steamer trays and cook for 2 hours.  Remove from oven and allow to cool.

Slice each rib into a finger.

Coat the ribs and roast in a preheated 200ºC oven until crisp on the outside.  Then recoat in the glaze.

Serve with a corn, horseradish, soft herb and olive oil salad.

Cola Glazed Lamb Ribs

Cola Glazed Lamb Ribs

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Bitoque Steak with Egg & Sauteed Potato

Bitoque Steak with Egg & Sauteed Potato

Method

4 tbsp butter, diced
2 potatoes, peeled and thinly sliced
2 tbsp sea salt flakes
1 tbsp olive oil
2 x 180g rump steak, fat removed
3 Tbsp butter, diced
3 cloves garlic, peeled and smashed
2 eggs
2 tbsp paprika
90ml white wine
2 spoonfuls Barker’s Professional Mexican Habanero Sauce.

Heat a non-stick sauté pan with the first amount of butter.  Place down the slices of potato and fry until golden on both sides.  Drain on kitchen towel and season.

Heat a non-stick pan with the olive oil.

Season the steak with sea salt.  Fry evenly on both sides to your liking, adding a spoonful of Barker’s Professional Mexican Habanero Sauce over the steak and flipping it over to glaze the steak.  Then rest on a wire rack.

In the same pan - but not too hot - melt the second amount of butter and garlic.  Place an egg poaching ring into the pan and pop in the egg to fry, basting the butter over the egg.

When almost cooked, add the paprika and wine, swirl around baste over the egg.  Remove from heat.

Place the steak on a heated plate, spoon over the garlic butter, top with the egg and serve the sautéed potatoes alongside.

Serves 2

Bitoque Steak with Egg & Sauteed Potato

Bitoque Steak with Egg & Sauteed Potato

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Fire Cracker Chicken

Method

12 chicken drumsticks, foot end chopped clean (this aids pin bone to stand out and ease of picking it up)
2 cups Barker’s Professional Korean BBQ Sauce
½ cup cold water
5 litres boiling, salted water
2 cups rice flour, mixed with sea salt
spray oil
6 spring onions, sliced thinly on a bias
¼ cup white sesame seeds

In a snap-lock or vacuum pack bag, add the chicken and the Barker's Professional Korean BBQ Sauce, seal tightly and swish the content around to mix.  Place into the refrigerator to infuse for a minimum of 4 hours or preferably overnight.

Cut the packs and pour the sauce into a bowl.  Whisk in the cold water, cover and put aside.

Meanwhile, plunge the chicken drumsticks into the boiling water for 5 minutes.  Drain and pat dry.

Preheat fan forced oven at 195°C.

Place chicken drumsticks onto a baking paper lined tray, spray with oil and place into oven for 15 minutes.

Open the door, pull out the tray and pour over the reserved sauce, spring onions and sesame seeds.  With tongs, turn and coat the chicken all over.  Place back into the oven, turn heat down to 170°C and continue to cook until cooked through, approximately 20 to 25 minutes or more depending on size of drumstick.  Can set internal probe at 75°C to achieve this.

Serve as a finger food or as a meal with sticky rice and finely shredded white cabbage.

Serves 4

Fire Cracker Chicken

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Sticky Lamb Ribs

Ingredients

2.5kg lamb ribs, cut into sheets
2 cups Barker’s Professional Korean BBQ Sauce


Method:

Trim a strip away from each side of the lamb rib sheet.  Butcher can prepare these sheets so they are uniform in size.

Place the ribs into perforated steam pans, place into the combi steam oven at 100% steam setting and cook for 2 hours.  Alternatively vacuum seal the ribs with the Barker's Professional Korean BBQ Sauce, place into a sous vide bath at 85°C for 5 hours.

Drain the ribs and cool. Line a baking tray with non-stick paper. 

Cut the ribs into individual portions.  Pour the Barker's Professional Korean BBQ Sauce into a large mixing bowl, add the ribs and coat.  Lay onto the non-stick tray.

Bake in a 195°C oven until tacky and golden.

Serve with a lemon finger bowl and an extra bowl for the gnawed bones!


Serves 15 portions

Sticky Lamb Ribs

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Smoke & Char Pork Ribs

Ingredients

1 cup table salt
8 litres cold water
4 Tbsp rice syrup
2kg baby pork ribs, cut into sheets
1 cup spring onions, washed and chopped
1 cup coriander leaves, washed
4 Tbsp favourite bourbon
2 cups Barker’s Professional Brewer's BBQ Sauce


Method:

In a saucepan, bring the salt and water to the boil and simmer for 3 minutes.  Whisk in the rice syrup and cool.  Once cooled, add the pork ribs to the brine overnight.

With the BBQ preheated and on a low to medium heat, add the drained ribs.  Grill, turning regularly for an hour until charred evenly.

In a liquidiser, place the spring onion, coriander and bourbon.  Blend to a paste.

Add the Barker's Professional Brewer's BBQ Sauce and blitz to combine.  Set aside.

Place the ribs into a smoker.  Once smoke starts to billow out, slather the ribs with the sauce and continue to smoke cook until oozy.

Take from the smoker and rest for 10 minutes.

Cut into individual ribs and serve coated with more sauce.


Serves 8 portions

Smoke & Char Pork Ribs

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Charleston Hanger Steak

Method

2 cups Barker’s Professional Brewer's BBQ Sauce
3kg hanger steak (trimmed, membrane removed and cut in half lengthways)
rosemary oil

In a mixing bowl, add the Barker’s Professional Brewer’s BBQ Sauce and steak.  Toss to coat then whack a meat hook through each piece.  Hang in the refrigerator overnight with a tray underneath to collect juices. Reserve the remaining sauce for basting.

To make the rosemary oil, strip 4 to 5 stems of rosemary, place the leaves into a liquidiser, add 1 cup of neutral flavoured oil and blitz until smooth.

Heat a grill until very hot then brush the grill with the rosemary oil.  Baste steak with the reserved sauce, watching for flare ups - move to cooler parts of the grill to control the cooking process.  Cook for 4 minutes on each side for medium rare.  Important this cut isn’t overcooked or it will be tough.

Rest for 10 minutes prior to slicing.


Serves 20 portions

Charleston Hanger Steak

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Beef & Turtle Bean Soup

Method

2 cups dried turtle beans, washed and soaked in cold water overnight
8 cups cold water
¼ cup olive oil
2 red onions, peeled and diced
6 garlic cloves, peeled and diced
2 Tbsp ground cumin
3 tsp table salt
2 cups cold water
4 cups Barker’s Professional Mexican Chipotle Sauce
500g pan-fried, diced beef trimmings
sea salt flakes


Method:

Drain the beans and add the first quantity of water.  Bring to the boil and cook until the beans are tender. Drain and keep the cooking liquor.

In a saucepan, heat the olive oil, add the onions and stir until golden brown.

Add the garlic, cumin and salt.  Continue to cook for a further 5 minutes.

Stir in the beans, the cooking liquor, the second quantity of water and the Barker’s Professional Mexican Chipotle Sauce.  Continue to cook until the soup is soft and tender.

Blitz with a stick blender then pass through a coarse strainer.  Add the beef and season with sea salt.

Serve with a dollop of your favourite fresh salsa.


Makes 3 litres

Beef & Turtle Bean Soup

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Smoked fish, fermented pickles, American flatbread

Ingredients

400g plain flour
100g polenta
125ml buttermilk
125ml boiling water
90g lard, room temperature
115g coarse salt
1 ltr warm water
30  small Lebanese cucumbers
60g dill fronds
8 garlic cloves, peeled and sliced thinly
side of smoked fish, pulled and bones removed 
1 cup Barker’s Professional Chipotle Sauce


Method:

To make the flatbread - in a mixing bowl, stir the flour, polenta, buttermilk and water to form a smooth dough.  Turn out onto a lightly floured work surface and knead until smooth.  Return to the bowl, cover and rest for one hour.

Divide dough into twelve 70 gram balls.  Roll each one out to a 2mm thick disc.  Smear with lard, scatter over sea salt and roll up into a cylinder.  Re-roll into a 15cm disc.

Heat a flat grill and cook the flatbreads, turning as they brown on each side. Keep warm in a tea towel.

To make the fermented pickles - add salt to the water, stir to dissolve.  In a deep container add the cucumbers, dill and garlic.  Pour over the liquid, cover with muslin and leave at room temperature for a few days to ferment.

To assemble - flick the flatbreads over a grill or BBQ plate, place on the smoked fish and chopped pickles with some Barker’s Professional Chipotle Sauce then roll, folding in the ends to make a pocket. Tuck in!


Serves 6 portions

Smoked fish, fermented pickles, American flatbread

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Barbecue Burgers

Barbecue Burgers

Method

500g lean beef mince
1 tbsp Barker's Professional Piquant Bell Pepper & Red Tomato Sauce
1 egg, beaten
1 tbsp parsley, chopped

Mix all ingredients together and form into four patties.

Barbecue or grill for six minutes on each side.

Serve in a barbecue toasted bun with finely sliced lettuce, tomato and Barker's Professional Piquant Bell Pepper & Red Tomato Sauce.

Serves 4

Barbecue Burgers

Barbecue Burgers

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