This recipe takes time but there is minimal effort involved. The coffee and pepper rub adds such an amazing depth of flavour, you will want to put it on all your meat in the future. The slow roasting leaves the meat falling off the bone, and the barbecue sauce will have you licking your lips. If you cant get hold of chipotle chillies, substitute with finely chopped pickled jalapeno chillies. I cook the chipotle barbecue sauce for around an hour, until it becomes sticky, thick and delicious. Continue Reading →
Tag Archives | chipotle
I did a variation of my favourite lettuce tacos with chipotle chicken, and knocked up a delicious spicy grilled pineapple salsa to go with them. So easy, so delicious and really quite a lot healthier than tacos with a tortilla. Also way more crunchy.
I wanted to come up with a few new ideas with pineapples (I had a few extra after a shoot), so in addition to the pineapple carpaccio and frozen pineapple daiquiri’s I made these wraps. Continue Reading →
The world seems to have gone mad for carb-free food, so this recipe is inspired by you lot out there who like your tacos but don’t like your tortilla.
I constantly crave the flavours of Mexican cuisine, and this recipe ticks this box in a big way for me. Packed with flavour, it leaves you feeling rather angelic as it’s virtually devoid of any fat or carbohydrates.
Oh and lets not forget about the crunch factor. When you shroud your spicy chicken strips and salsa in a crispy lettuce leaf the whole thing becomes a texture adventure with a mingling of hot and cold, raw and cooked and is pretty much a perfect meal for me. Continue Reading →
Quite a lot of research, thought and energy went into the creating of this recipe and blog post and I must thank my friend Laurence for all his help and input.
It went a little like this:
Firstly, my new Big Green Egg arrived and I have been giddy with excitement for weeks about this and plotting and planning what to make in it first. Excited as well as a little insecure. I have never owned my own braai (barbecue), and I wanted to make sure that I did something that went beyond what a normal braai could do, and to show-off the immense capabilities of this cooking phenomenon. I also wanted to make sure I didn’t mess things up, so I called Laurence to help me through my first firing up and cook out.
I decided to do ribs. I wanted slowly braised pork ribs, with a chipotle barbecue sauce. I imagined gooey, sticky sauce over succulent ribs that fell off the bone. Continue Reading →
I get a bit eclectic with this recipe and mix Asian with Mexican cuisines. I like to do that sometimes. I have made roast chicken and avo Vietnamese rolls before which I wrapped in crunchy cos lettuce with an anchovy-spring-onion-mayo dressing. The were rather nice. Continue Reading →