5-6 tomatoes Tomato puree Mixed herbs Garlic powder Olive oil Salt and pepper Green pepper Aubergine Courgette Garlic (I used 5 cloves) Puff pastry Mozzarella Red onion
To make the sauce, chop the tomatoes and add to a pan with a dollop of tomato puree, mixed herbs, garlic powder, olive oil and seasoning. You can also add a bit of chili or BBQ sauce for a kick. Let simmer until the tomatoes have reduced to a thick liquid.
While the tomatoes are reducing, chop the pepper, courgette, aubergine and garlic into small chunks. Add to a baking tray with a glug of oil and salt. Mix together so the vegetables are coated and roast on about 200°c for 40 minutes or until they’re well roasted.
Once the vegetables and sauce are ready, roll out the pastry and smother over the sauce. Add the vegetables and sliced mozzarella and red onions. Return to the oven for another 20-30 mins until ready.
The peatiness from the whisky adds a real depth of smokey flavour to your BBQ sauce. You could try this recipe with any peated whisky but I think Port Charlotte works particularly well because it’s got a much less medicinal flavour than other Islay whiskies.
A beef stock cube
50ml Port Charlotte heavily peated single malt
A teaspoon of chipotle chilli flakes
A big squirt of tomato ketchup
A wee squirt of honey
250ml apple cider vinegar
100g brown sugar
A splash of Worcestershire sauce
A splash of soy sauce
A teaspoon of smoked paprika
A sprinkle of garlic powder
Drizzle olive oil over the ribs then rub in smoked paprika. Add the ribs to a roasting tray along with a large splash of water – it should be enough to just cover the bottom of the tray – and a beef stock cube. Cover with foil and roast in the oven for three hours at gas mark 3 (140°C). Remove and brush on a liberal amout of BBQ sauce. Return to the oven without foil for 30 mins.
Heat the chipotle chilli flakes in a pan then add the peated whisky. Allow to simmer for a minute to burn off the alcohol. Add the rest of the ingredients and simmer until the sauce reduces and becomes sticky which should be around about 20-30 mins. Once the ribs have cooked, stir in a couple of tablespoons of the juices from the bottom of the roasting tin into the sauce.
Pour more of the sauce over the ribs to serve. I recommend some paprika and garlic chips and coleslaw on the side
Schöfferhofer Grapefruit is a wheat beer/grapefruit mix. At 2.5% it’s definitely a sessionable drink, and could not be more perfect on a super hot, sunny day. I must admit I’ve been a bit sceptical about this as I thought it would just taste like a grapefruit version of a Smirnoff ice but it’s actually lovely. It doesn’t taste much of beer, but as a juice, I’d happily drink this instead of my usual orange any day.
The Schofferhofer and cardamom really lift the rice and add a lovely citrussy, fragrant element. Perfect for serving with lighter curries.
Rinse the rice then add a teaspoon of coconut oil – I always add a tiny amount of oil to rice as I find it helps to prevent the rice from clumping. Crush your cardamom pods and add them in. Then add equal amounts of Schofferhofer and boiling water. Cook as you normally would and serve.