Wednesday, 25 June 2014

Tremoços duas estrelas Michelin e um monte de Flor de sal

The more usual way that Tremoço are servedwith a glass of ice cold beer

Together with Jorge from Salmarim,Casa Rosada recently played host to some of the cream of international chefs working here in The Algarve.
In the last decade, the Algarve of Portugal has built a solid reputation as a destination for “haute cuisine.” In fact, this southern region has more Michelin stars than other parts of Portugal, including Lisbon and Porto. Certainly, a major influence in this recognition is the emergence of Austrian Executive Chef Hans Neuner at Ocean Restaurant, VILA VITA PARC resort.

 Hans Neuner,Florian Rühlmann and the brigade at Ocean
Chef Neuner has secured, since his arrival in the Algarve in 2007, two Michelin stars for Ocean, the first in 2009 and the second in 2011. Chef Hans came to Castro Marim with his colleague Florian Rühlmann from Germany.From EMO restaurant at Hotel Tivoli Victoria in Vilamoura came Chef Bruno Rocha, and last but not least Renato and Delila from the celebrated Ferrugem resataurant in Vila Nova de Faliçao,Porto.Once again the Casa Rosada kitchen became not only a hive of activity but a room full of energy and exchanging of ideas.Jorge prepared fish for us baked in the oven with and without a salt crust.Likewise baby new potatoes were buried in mounds of salt to produce a meltingly delicious side dish that I considered possibly superceded the classic batatas a murro.Chefs Bruno and Renato set to preparing a Japanese style pickled nabo (turnip) along with some delicious Tempura Anguila.Well, as host I had to do something, so I opened the evening with a dish of camaroes cozido served up with my latest experiment, a dipping Maionese made with tremoço (lupini bean).

 Lupine beans ready brined in the market

These are not the kind of beans you put into a stew. These beans have tox­ins in them ini­tially, which is why they must be pre­pared and (normally) brined (and FYI, they don’t taste any­thing at all like pick­les). Proper prepa­ra­tion of the beans leaches all the tox­ins out, leav­ing a yummy salty snack that is healthy and high in pro­tein. If not pre­pared prop­erly these beans will taste very very bit­ter.In Portugal the lupine is a legume usually only associated with being the accompaniment to a glass of ice cold beer. 
Does this all sound impossible? No way.It is easy and a real surprise.It is poor mans cousin, if we compare it, to traditional mayonnaise. But if you to leave the mayonnaise in a refrigerator overnight it becomes creamier and the flavour is enhanced. 
 I thought I could take it one step  further, applying it in another guise and surprise everyone.My experiment certainly surprised our star guests in the way I used it,but the concept of using tremoços for other purposes was not new to them.Executive Chef Bruno told me he serves a "Dip de tremoço" at EMO.

Maionese de tremoço
250g tremoços cozido
sumo de meio limao

colher de sopa mostarda Dijon
Pitada flor de sal (cuidado, pois o tremoço já é bastante salgado)
Azeite E.V q.b


Preparation: Remove the skin of the tremoços. Then put in a food processor and add the lemon juice, Dijon mustard and salt , gradually add the oil until you arrive at the consistency you want. If you need, add a little water.One word of warning the brining leaves the beans tasting very salty so you will not need any extra salt for seasoning.



Dip de tremoço
(from Restaurante EMO,Tivoli Victoria) 
 
500 g de tremoço sem pele
30 g  coentros
Sumo de uma lima e meia
2 dentes de alho
Sal
1 malagueta verde
2 dl de azeite

Misture tudo num copo liquidificador e triture até obter um preparado cremoso.
Sirva o dip com tostas ou com batata doce cortada em fatias e torrada no forno.
 

Friday, 20 June 2014

The biggest barefoot doughnut-A variation on a theme of the Contessa

20/06/14 - Dear diary It´s the first day of summer.

The sunbeds and beach umbrellas are all out and soon the Algarve,like the Riviera region of any country, will be subject to the onslaught of the north come south for their holidays.Sunning themselves on their beach towels, there is a plaintive sound that raises them from nodding off on their Saramago´s to join the queue for a fresh doughnut. The Bolinhas (little balls/marbles) vendor is as ubiquitous on an Algarve beach as the hawker selling Eiffel Tower keyrings at the Trocadero in Paris. His job is to walk the hot sands of the Algarve beaches selling off his freshly fried Bolas.Above the hubbub of beach banter his call is distinctive "Boleeeenhaaaaaasssss", followed by a soundtrack of crema vs. crema."con crema" "sem crema" Who would think a still warm custard filled doughnut would be tempting in 30 degree heat? Well it appears it is.
Love them or hate them, I was compelled to try and make them at home.Ina Garten (Barefoot Contessa) was demonstrating how you can bake them instead of frying them.I never knew that,but what a brilliant idea,and in the European age of obesity so much healthier.I did not have the required doughnut pans so I improvised and used a small bundt pan.I measured and it made exactly the same quantity but just one big doughnut.I thought this was quite original and after the final stage of sugar coating the beast, I filled the centre of the ring with creme fraiche and topped it with summer fruits ( I don´t think blackberries are indigenous to the Algarve but what the heck... if Lidl has them expats like myself will buy them).It makes a perfect light pudding for a summer lunch and due to unprecedented popularity I have since made a second one.


Variation on a theme of 
Barefoot Contessa baked doughnuts
I omitted Cinnamon and nutmeg from the original recipe
Buttered paper and sunflower oil for greasing the pan
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract

For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees. Grease bundt pan well.
Into a large bowl, sift together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the bundt pan, filling it a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnut out onto a flat tray.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan.Sift the sugar and  in a small bowl. Dip each doughnut first in the butter and then in the  sugar, either on one side or both sides.

Wednesday, 18 June 2014

Pizza Blanca com batatas e anchovas


Many of us don’t like tomato sauce on our pizza.Never mind those base thoughts you might be having, pizza blanca refers to a pizza without a tomato sauce which removes that topping quandary for you. For a recent mid-week supper I decided to combine potatoes, anchovies and rosemary in what turned out in foodista terms to be the ultimate spring/summer pizza. Potatoes on pizza? It's true. I am sure there are some Doubting Thomas´s amongst you, but I assure you this elegant combination of flavours and textures is so good you will wish you had made two. The Classic Pizza Margherita  is good, but this one is something else… A vital element here is not overloading the pizza with a multitude of toppings; less is definitely more on pizza.Only three or four toppings will also make your dough shine through too.The layers of flavour in this pizza are quite extraordinary. "quite one of the best things I have eaten in ages" was the thespian´s retort.A crunchy crispy base topped with creamy potatoes which echoed  dauphinoise. I must admit I was dubious that the potato would cook but they were meltingly delicious.Oh and the flavour of the anchovies,don´t stint here whatever you do, they make it."can we have it again"?

Pizza Blanca
For the base
250g strong white bread flour
250g plain white flour
5g powdered dried yeast
10g salt
325ml warm water
About 1 tbsp olive oil
1 handful coarse flour or polenta for dusting


In a bowl, mix the flours, yeast, salt and water to form a sticky dough. Mix in the oil, then turn out on to a clean work surface and knead until smooth and silky. (Alternatively, if you have a mixer with a dough hook, mix the flours, yeast, salt and water on a low speed, add the oil and knead for 10 minutes). Shape into a round, and leave to rise in a clean bowl, covered with a plastic bag, until doubled in size.
Preheat the oven (and pizza stone or substitute) as high as it will go. Take a  piece of dough and roll it into a  round the size of your stone. Dust a rimless baking sheet with coarse flour, lay the dough on it, add your toppings and slip the pizza from the sheet on to the hot stone.
For the topping

new potatoes
3 fat cloves of garlic thinly sliced
plentiful sprigs of rosemary
1 ball of Mozzarella
2 tins of anchovies

Well in advance of baking your pizza,cut enough new potatoes into wafer thin slices and toss them in a large bowl with the garlic and rosemary.Cover with clingfilm and set aside to marinade for afew hours.When ready to bake,crumble your mozzarella over your ready prepared base cover with the potato rosemary and garlic mix and finally arrange the anchovies on top of the potatoes.Cook in a pre-heated hot oven 220C/400F until the potatoes start crisping up on the edges and your pizza base has taken on a good crust

Sunday, 15 June 2014

A year in a jam jar,what to do with a glut of apricots


How many of you keep track of the changing season with the coming and going of fruit and vegetables? I certainly do.Since we moved to Portugal and had our own fruit trees, garden herbs and tomato bushes to contend with, we have relied on seasonal sustainability.
Almost every year right about now I start to panic as I realize we are heading towards the jammin' season.Bottle, pittle, preserve and store,for the glut of whats fresh now will be what you need to fill the store cupboard ready for the dearth of winter.
If done quickly, and correctly you will more often than not preserve the "goodness" in the produce. Jams, jellies, pickles, chutneys, salting, drying, and bottling, are now all part of the my repertoire.
At the moment I've had to adjust my focus to apricots.It's been raining apricots here, literally.So it's been a hazard to walk near the tree for fear of being the target of a free fall apricot.
This year the apricots have overwhelmed me with an excessively abundant supply of soft fruit.My preserving pan has not been able to keep abreast with the daily supply(on average 1.5kg a day for the last ten days).
First up was apricot jam.Fragrant and mellow with a beautiful dark golden hue that in a few months time will capture the very essence of summer.It is a very versatile jam so don´t be afraid of making several batches: use it as it is to fill pastries and cakes, or warm and sieve it to make a wonderful glaze.This recipe is so easy and not time consuming.Its all done from picking the fruit to bottling the jam in about one hour.
My second use for the glut was a no cook apricot and honey conserve,and this is even quicker.In just 10 minutes you will have made 450g (1lb).The recipe "one of the best kept secrets of the Women´s Institute"includes cinnamon and brandy.In the name of versatility I omitted these two ingredients.The thought of brandy flavouring my early morning smoothie put me off.
No cook apricot and honey conserve
225g(8oz) honey
225g (8oz) fresh apricots
4 teaspoons lemon juice
1/2 teaspoon ground cinnamon
2 tablespoons brandy
Process all the ingredients together.Store in a sterilised jar with an airight top for up to 6 months.Once opened,use within 2-3 weeks.

Easy peasy apricot jam
1.25kg (2.5lb) apricots
juice of 1 lemon
1kg(2lb) preserving or granulated sugar
300ml(1/2 pint )water
Halve the apricots,removing the stones.Put the apricots in a glass bowl and sprinkle with the lemon juice.Mix well and cover until needed.
Put the sugar and the water in the preserving pan.Bring slowly to the boil,stirring until the sugar has dissolved,then boil rapidly for 3-4 minutes.Add the apricots,return to the boil,then simmer for 5 minutes.
Return to the boil and boil rapidly,stirring frequently for 20-25 minutes,or until setting point is reached.Remove the pan from the heat and leave the jam to settle for a few minutes.Skim well. Ladle the jam into hot sterilised jars,the seal.
Yield 1.5kg
Shelf life 2 years

Up next apricot chutney?-but you will have to wait because I haven´t found a recipe that speaks to me, yet.


Thursday, 12 June 2014

Massa penne com erva doce selvagem e chouriço

This is the time of the year for wild fennel fronds. - See more at: http://cookingwithrosetta.com/foraging-and-cooking-wild-fennel/#sthash.96RoDUE8.dpuf
This is the time of the year for wild fennel fronds. - See more at: http://cookingwithrosetta.com/foraging-and-cooking-wild-fennel/#sthash.96RoDUE8.dpuf
This is the time of year for wild fennel fronds.
Not everyone appreciates the taste and smell of this wonderful herb. For as much as I dislike licorice, I really like fennel when it is cooked properly.It sweetens up and adds flavour to many dishes.
This highly aromatic plant is a member of the celery family, Apiaceae or Umbelliferae. My passion for celery perhaps explains why I am curious about fennel.There are different strains of the plant.Wild fennel, unlike its temperamental cousin Florence, is better behaved.While the cultivated Florence elegantly hogs the limelight and struts her stuff in front of the cameras at Chelsea  flaunting her feminine curvaceousness,this poor underestimated cousin with its feathery fronds blowing in the wind like a Mardi Gras feather boa, defies fashion and fills the air with a heady scent of anise ( another near relation). Sure,feral fennel is a weed,but so are many plants we forage.Well how surprised was I, when I found it growing in our garden.Here was the perfect chance for me to convince myself of what a wonderful herb this is.I use the word herb because wild fennel,unlike Florence the cultivated variety only has a small,inedible bulb.It is the first very tender  shoots that make an appearance in late spring that one uses to eat raw in salads,to flavour sauces or as garnish.These little fine leaved feathery brushes are marvellous to throw on to charcoal embers to flavour barbecued meat and even more so fish.Use the stalks for this as they will keep their essential oils when dried.
 During the spring the green fronds sprout from the old roots of the previous year. They then grow throughout the spring and summer into tall cane-like stems.One of the most important usable parts of the plant is the seed,which should be collected before the end of the summer when fully formed but not yet completely dried out( so still green).
 By July the plant blooms with yellow “flowers”, that are, in fact, immature seeds that some people,particularly here in Portugal use to make “fennel pollen”and for a variety of other medicinal applications.Fennel is widely used in Italian and Provençal cooking to flavour both savoury and sweet dishes.From Tuscan pork salami to bread biscuits and even to flavour savoury dried figs,its uses are endless.In Portugal where it is called Erva doce it has not really found a place in the cuisine.It is more often used for its medicinal properties.I decided to go for an Italian recipe but with a key Portuguese ingredient.Two obvious choices came to mind,both pasta dishes. The first "Pasta con le sarde" (pasta with fennel and sardines)seemed perfect obviously because it used one of Portugals national treasures but also because it included Moorish influences of pine nuts and raisins.I decided to save this one for later and settled for Pasta con Finocchietto selvatico e salsiccia ( Penne with wild fennel and sausage ).This is a classic Italian recipe but I had to improvise where the sausage was concerned.Those wonderful Italian salsiccias are not to be found here in the Algarve so I thought I would experiment and use a Portuguese chouriço instead.It proved to be a successful decision and the resulting dish was delicious.I shall definitely be making this again.Here is my take on this sometimes overlooked weed.
Massa penne com erva doce selvagem e chouriço
so simple so easy and only four main ingredients
Serves 6
1 tablespoon Flor de sal
450g / 1lb Cooking Chouriço
handful of fennel stems and fronds(about 450g/1lb)finely chopped
5 tablespoons extra virgin olive oil
2 onions peeled halved and sliced
1/2 tsp Flor de sal
1/2 tsp piri piri flakes
150g/5oz tomato purée
450g penne pasta
Extra fennel fronds and grated parmesan for garnnish
Bring a large pan of salted water to the boil.Remove the sausage meat from its casing,breaking it up with your fingers.Separate the fennel fronds from the stalks and set aside for later.Finely chop the fennel stalks.
Heat the olive oil in a frying pan over a medium heat.add the sausage meat and cook stirring and breaking it up with a wooden spoon for about 2 minutes until it is sizzling and beginning to brown.Push the sausage to one side,add the onion and cook stirring constantly for about another two or three minutes till it is sizzling and wilting.Push the mixture to one side and add the chopped fennel stalks.Cook for a few minutes until wilted then stir it into the sausage and onion mixture.Sprinkle in half the salt and mix well.Add the chilli flakes and toast briefly before stirring into the mixture.Keeping the mixture to the side of the pan,add the tomato purée and cook stirring constantly for about two minutes until sizzling and caramelizing then stir it into the sausage mixture.Ladle 750ml(1.25 pints) of the salted boiling water into the frying pan,stir well bringing the mixture to the boil.Lower the heat and simmer for about 6 minutes until the fennel is soft but not mushy.Add the pasta to the pan of boiling water,stir and bring back to the boil.Cook until almost al dente (about 8-10 minutes).Check the sauce which should not become too thick.If necessary stir in another 250ml of boiling water from the pasta pan.When the sauce is done check the seasoning and lift the pasta out of the pan with a spider (pasta spoon) or slotted spoon,drain briefly and add to the simmering sauce.Sprinkle with the reserved fennel fronds and cook tossing constantly,for afurther  two minutes until the pasta is perfectly al dente and coated with the sauce.Serve in warm past a bowls garnished with the extra fennel fronds and a dusting of parmesan.
Pasta con Finocchietto Selvatico e SalsicciaPenne with Wild Fennel and Sausage1/4 pound (115 grams) wild fennel fronds, leaves and slim, tender stems only 3/4 pound (350 grams) fresh sweet or hot Italian sausage or Fresh Homemade Fennel Sausage Calabrian Style
1/4 cup (60 milliliters) extra virgin olive oil
Kosher salt
1 pound (450 grams) penne rigate or rigatoni
Wash the fronds well in hot water as they can harbor small insects. Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add the fronds and boil 10 minutes, then lift them out of the water and into a colander, reserving the water to cook the pasta. Drain the fronds well and finely mince. You should have 1/2 to 2/3 cup minced greens.
Remove the sausage from its casing. Break the sausage into small clumps with a table knife.
Heat the olive oil in a 10-inch (25-centimeter) skillet over moderately high heat. Add the sausage and cook until it is no longer pink and begins to brown lightly. Stir constantly with a wooden spoon, breaking up the clumps into smaller bits. Add the fennel greens and stir well to distribute them and coat them with the oil. Season with salt. Reduce the heat and keep warm.
Add 1/4 cup (35 grams) salt to the water in which you cooked the fennel. Return to a boil and add the pasta. Cook until al dente. Set aside 1 cup (250 milliliters) of the pasta water, then drain the pasta and return it to the skillet with the sausage and fennel greens. Cook, stirring, over moderate heat for a minute or two to flavor the pasta, moistening it with some of the reserved pasta water. Serve immediately.
Serves 6
- See more at: http://cookingwithrosetta.com/foraging-and-cooking-wild-fennel/#sthash.Xys3l4xg.dpuf

Monday, 9 June 2014

Kick off with White sangria

Kicking Off the World Cup with a Bang

It’s here, it’s finally here—the World Cup is back.On Thursday, all eyes will turn to Brazil, as the tournament that we’ve all been waiting for  gets underway.
The Opening Ceremony promises to be  a tribute to Brazil and its treasures: nature, people and football. The sense of excitement is amazing.While some supporters are lucky enough to be partying in Sao Paulo,you can create your own Brazil experience back home.It doesn’t matter whether you´re feeling tired or hot just mix up a cool jug of White Sangria and share the fun. It’s amazing.There's a signature sangria out there for everyone. No longer do you have to be strictly limited to the classic red wine cocktail.Here´s mine.

I bottle good quality vinho verde
1.5 litres Limeade
200ml Brazilian cachaça rum
1/2 cup sugar (optional)
2 Paraguayo peaches cut into segments
Juice of 2 limes 
slices of cucumber
Sprigs of mint
Mix the first three ingredients together in a tall glass jug.Stir in the sugar if using. Juice the limes and then cut the limes into quarters and put into the jug.Cut the peaches into segments and peel them if you want.I kept the skin on for a bit of colour in the jug.Add them to the jug with the slices of cucumber.Chill in refrigerator for 2 hours to develop the flavours.Just before serving garnish with a few sprigs of mint and serve.Cheers and Good luck everybody!!!!

Wednesday, 4 June 2014

Tão simples como....As simple as.....


.... Bruschetta com queijo de cabra e figos.
Hoje eu tento praticar meu português. Se faz favor perdoe os erros.Todos os seus comentários muito apreciados.
Esta manha eu encontrei os figos pretos primeiros no mercado.Que alegria eu sinto.I correu para casa e fez esta simples almoço leve. Eu cobri a bruschetta com queijo de cabra cremoso fresco e segmentos colocados de figo em cima.Como simples é isso?-a casamento feito no céu.

Tuesday, 3 June 2014

Hog heaven,a lesson to be learnt

 Succulent rolled and roasted pork belly with crispy crackling - Hog heaven

We recently had my "father-in-law" staying. (I hear laughter from my close friends who will understand that remark).For a long time now we have been trying to impress upon him that Italian food is about more than just pizza and pasta.His retort is always that he has never had a decent Italian meal.I finally wanted to crush his myth. I decided to cook him two Italian meals, one Gennaro Contaldo´s all time classic Porchetta* (probably one of the best pork dishes in the world)and the other something a little more modern, my take on a ragu involving a classic  Portuguese ingredient, bochechas de porco ( pork cheeks).He loves belly pork so we got off to a good start, but there was some slight bewilderment  as he watched my butcher respond to my instructions of how I wanted the belly pork butchered.

 The belly and a heck of a lot of fresh herbs prior to rolling 
There was even more facial disbelief on our next visit to the butcher when I requested pork cheeks."Charming, I´ve never had pork cheeks before".
Porchetta is an all time favourite at Casa Rosada and when it comes to the cooking it is the domain of the thespian,and what a fine job he did (see above), crispy crackling et al.I backed up the Italian theme with rosemary roast new potatoes and chilli and garlic roasted sweet potato.

Put your roasting pan away thespian it was my turn now.I cooked Pork cheek Ragù with pappardelle.Mission accomplished Douglas,we believe you enjoyed it and took our point on board,well at least until next time.


*Porchetta has been selected by the Italian Ministero delle Politiche Agricole, Alimentari e Forestali as a prodotto agroalimentare tradizionale (“traditional agricultural-alimentary product”, one of a list of traditional Italian foods held to have cultural relevance).

Sunday, 1 June 2014

Fingerlicking “Piano” Ribs of Black Pork

Entrecostos "piano"

With the anticipation of World Cup 2014 hotting up in Brazil, now is the time to throw the season's best barbecue of the summer.Even if you are not mildly interested in football, carry on as cariocas would.Serve up some salsa and bring some Brazilian flavour to your street by putting on a backyard buffet/ barbecue with a Latin American beat.
Now what I don´t mean is the harsh, bitter charcoal burn that you get in the British suburbs on a warm summer's evening, when battalions of weekend barbecue warriors set fire to lumps of prime protein and proudly call it dinner. I am talking something lighter and sweeter – a ripe smokiness that is both gentle and enticing.The smokiness less a brutal kick than a gentle part of the seasoning.
The ceremonial grilling process is as much of an entertainment as it is a means to prepare the meat.
The choice of meat is crucial and all types of pork are always a sure fire hit.
Ribs are among the constants on the worlds barbecue circuit, but just how they’re prepared reflects a strong regional and cultural bias. My recommendation is for baby back ribs  because of their likeness to piano keys, entrecosto "piano"as they are called here in Portugal and Spain. The very thought of it sounds like some horrible children´s story.Pigs playing pianos.
And no, they do not come from baby pigs. They are called babies because they are shorter than spare ribs.
They're full of flavour and far less expensive than prime cuts. Of the humble cuts, short ribs are one of my all time favourites. They’re meaty and fatty (in the best possible way) and still on the bone, which adds a delicious depth of flavour.
These ribs just might be the best thing I've ever discovered. I always include them on buffet menus here in the Algarve.As soon as I put them on the party table people are drawn to them like food arriving for pigs in a pen. Their success lies in a straightforward three-part process. Long marinating in a sweet, sticky aromatic rub ensures the ribs soak up loads of flavour. Next, a leisurely simmer on the stove top makes them fall-off-the-bone tender.Finally, a reduction of the marinade to give a sticky glaze for painting them. A few minutes on the grill painted with the glaze gives the ribs a whiff of smokiness and caramelizes their edges.
What to drink: Brasilian Lager Antarctica or Brahma 
Enjoy the match!!!
Sweet and sticky piano ribs 
300ml/10fl oz tomato ketchup
300ml/10fl oz dark soy sauce
125g/4oz runny honey
5cm/2in piece fresh ginger, peeled and minced
4 garlic cloves, minced
5 tbsp sweet sherry
1 tsp ground star anise (optional)
1 tbsp sambal oelek or sweet chilli sauce*

1 tbsp fresh rosemary, chopped
1.8-2.2kg/4-5lb pork ribs (baby back ribs, if possible)
water

For the ribs, place the tomato ketchup in a large shallow dish with the soy sauce, honey, ginger, garlic, sherry, star anise (if using),sweet chilli sauce and rosemary. Mix thoroughly to combine.
Add the ribs. If time allows, cover and chill for up to 24 hours.
Place ribs in a large, deep pan. You may have to cut the ribs in half to get them to fit. Pour over the tomato ketchup mixture and then add enough water to completely cover the ribs.
Bring to a simmer, then cook over a medium heat for 45 minutes to one hour until completely tender.
Preheat the grill. Remove ribs from the sauce and arrange ribs on a grill rack. Place the sauce on the hob over medium heat and reduce down until it has a sticky coating consistency.
Place the ribs under the preheated grill for about eight minutes on each side, basting or painting the ribs with the reduced marinade occasionally. Alternatively cook on a barbecue. 

* For a sweet chilli jam and other barbecue relishes