1. PORK SPARE RIBS FLAMBEED WITH VODKA

Makes 10 portions

Ingredients

100g red onion, sliced

100g leeks, diced

100g celery sticks, diced

20 pork spare ribs

10 cloves garlic, crushed

200ml red wine

1 tbsp rosemary

1 tbsp oregano

2 bay leaves

1 lime, juiced

10 sprigs fresh parsley

3g ground black pepper

10g paprika powder

30g mustard

60g olive oil

5g salt

10ml Worcestershire sauce

20ml honey

To flambe

1 tbsp barbeque sauce

Vodka for flambé

Pepper to taste

1 tbsp fresh parsley

Method

Prepare the meat first. Mix together all the ingredients to make the marinade. Rub it onto the ribs, cover and refrigerate overnight.

Sear both sides of the marinated spare ribs on a hot plate. Put them in a roasting tray and cook covered in an oven at 160 degree Celsius for 45 minutes.

Next, grill the spare ribs till browned.

To serve, crush some fresh pepper over them and flambé with vodka. Serve hot with barbecue sauce and garnished with fresh parsley.

Courtesy Wildfire, Crowne Plaza, Gurgaon

2. SKEWERED PRAWNS WITH GARLIC AND PEPPERONCINI

Serves 2

Ingredients

150g prawns (medium sized)

15ml white wine

10ml extra virgin olive oil

Juice of half a lemon

5g garlic

2g pepperencino chillies

salt and pepper to taste

4 skewers

Method

Skewered prawns with garlic and pepperoncini at Italia. Pradeep Gaur/Mint

To serve, arrange on a plate over grilled vegetables such as slivers of peppers, broccoli florets and asparagus sticks.

Courtesy Italia, DLF Promenade Mall, New Delhi

3. SALMON TEPPANYAKI

Serves 2

Ingredients

160g salmon steak ( 2 x 80g tranche)

Salt and pepper, to taste

Soy sauce, butter, lemon, to season

Method

Salmon teppanyaki at TK’s Grill Room, Hyatt Regency, Delhi. Pradeep Gaur/Mint

Courtesy TK’s Grill Room, Hyatt Regency Delhi

4. BARBECUED LEMON PINEAPPLE

Serves 6

Ingredient

1 pineapple, peeled

½ cup brown sugar

1 tbsp lemon juice

3 tbsp butter, softened

6 scoops vanilla ice cream

½ cup toasted coconut flakes

Method

Choose a nice ripe pineapple and cut the peeled pineapple into 1-inch thick slices. Remove the core using a bottle cap or a small knife.

In a small bowl, whisk together the brown sugar, butter and lemon juice. Brush this mixture on the pineapple slices liberally and allow them to sit for a few minutes.

Place the slices on a clean, medium hot grill and allow them to take on grill marks and cook slowly.

Turn over after about 3 minutes and continue grilling for another 3 minutes with the grill lid closed.

Remove the slices once they are cooked to serving plates and drizzle with a little honey. Sprinkle toasted coconut flakes on it and add a scoop of ice cream.

Serve immediatley.

Optionally, you can add chopped nuts. This recipe works well with bananas as well.

Courtesy Aslam Gafoor, Weber COO

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