Ingredients

1 Bottle of MAN MEAT FIRE Hot Ginger Sauce

1 Ham or Gammon joint

1 Handful of Peppercorns

1 Handful of Cloves

2 Lemons, Oranges or anything citrusy

Recipe 

SOAKING

1. A raw ham can be very salty and can be soaked for between 12-24 hours in cold water in preperation for the cooking.
2. Using fresh water, bring to the simmer for 30 minutes, occasionally skimming off any of the scum that boils to the surface.
3. If the water is still very salty, replace the water with fresh water and simmer for a further 30 minutes, subtracting the 30 minutes from the cooking time.

COOKING TIME

1. Place the soaked ham in fresh water long with the peppercorns and lemons/oranges (cut into 4 halves), cloves, and cover.
2. Simmer for about 40 minutes per kilo. If over 5kg, reduce this to between 30-35 minutes per kilo. If under 2kg, increase to 60 minutes a kilo.
3. Keep an eye on the water level. You are likely to have to top the water level up with BOILING water at some point.

COOLING

1. Let the ham cool in it's cooking liquid, then drain it.
2. Peel off all the skin, trim and leave roughly ½" of fat all over.

GLAZING

1. Score the fat with a sharp knife. Diamonds look great. but just plain lines can be just as effective.
2. Pour roughly half the bottle of sauce over and massage it in to the fat all over. You might prefer to use a basting brush, but I find fingers get in to the nooks and crannies!
3. You can stud the ham with cloves if you wish to add that festive touch. The corners of the diamond shapes are ideal for the cloves. But if you prefer not to, then it's fine to leave this out.

BAKING

1. Place the glazed ham in a roasting pan or an oven proof dish. There is no need to cover it at now.
2. Cook in an oven at 370ºF / 170ºC / G/M4 for 20 minutes per kilo.
3.  Baste regularly as the fat and sauce will melt to the bottom of the pan, and that's where all the flavour is. If needed, add the remainder of the bottle of sauce for extra gingeriness.
4. Test the ham is cooked with a thermometre. It's cooked when it is 170ºF / 75ºC. If you do not have a thermometre, the only true way of testing is to cut into the ham and visually access.

SERVING

1. Allow to cool and slice.
2. What you do with it now is entirely up to you.

We enjoy ours between slices of crusty bread with salad, and a cheeky glass of Rosé!

Enjoy!

Ingredients

1 Bottle of MAN MEAT FIRE Wasabi Teriyaki

1 Bag of walnuts.

Recipe

1. If your nuts still have shells on, take them out of their shells.

     2. Place the nuts in a bowl and pour over enough sauce such that every nut gets lightly covered.

     3. Allow to marinade for ½ hour or so.

    4. Spread the nuts out on a baking sheet and place in a cool oven (G/M 3) for 10-15 minutes.

    5. The nuts are ready when they are dry to the touch, but be careful, remember they are hot and a bit sticky!

    6. Allow to cool for 10-15 minutes and place them in an air tight container.

We enjoy ours as a salty snack with a beer or 2!

Enjoy!

Ingredients

Belly Pork

1 bottle of MAN MEAT FIRE Hot Ginger Sauce

Seasoning

Recipe

1. Slice your belly pork into 2" thick pieces so they resemble thick bacon.
2. Pour half the bottle of Hot Ginger Sauce over the pork and leave to marinade. A minimum of 2 hours or over night will make the tastiest offering.
3. Cook for 10 minutes or so under a grill or on a barbecue until the glaze starts to get sticky and syrupy.
4. Take the pork back to the bowl and pour the remaining half bottle of sauce over. Rumble around in the bowl to ensure complete coverage again.
5. Put the pork back under the grill/barbecue being careful not to let the sauce burn.
6. Check that the pork is cooked through thoroughly.
7. Season to taste.

We like our Sticky Hot Ginger Sauce Belly Pork served with chucky chips, and a glass of Cola!

Enjoy!

Ingredients

1 chunk of your favourite cheese ; Ceddar etc.

1 French Stick or Baguette

1 bottle of MAN MEAT FIRE Barbecue Sauce

Recipe

1. Cut thick slices of the bread to create 'rounds'. Roughly 1½ - 2" thick will do.
2. Coarsly grate the cheese into a bowl.
3. Mix the cheese with a good dollop of MAN MEAT FIRE Barbecue Sauce.
4. Spoon the cheese/sauce mixture into little heaps on to the bread rounds.
5. Place on an ovenproof tray and put into a medium oven for around 10 minutes until the cheese has melted.

We like our Cheese on Toast served with a crisp green salad and a glass of rose!

Enjoy!

Ingredients

1 pack of traditional pork sausages (or a sausage of your choice)

1 bottle of MAN MEAT FIRE Hot Ginger Sauce

Recipe

1. Seperate and place the sausages on an oven proof tray.
2. Cook the sausages in a medium oven until they start to change colour but are still 15 minutes away from being fully cooked.
3. Pour over Hot Ginger sauce ensuring that all sausages have a good covering. You may need a basting brush for this.
4. Cook for a further 10/15 minutes until the glaze starts to get sticky and syrupy ensuring that the sausages are cooked through thoroughly.

We like our Sticky Hot Ginger Sauce Glazed Sausages served with crunchy rustic bread, green salad and a glass of cider!

Enjoy!

Ingredients

1  bottle of MAN MEAT FIRE Wasabi Teriyaki Sauce
2  Beef Steaks – which cut is up to you! (cut to a thickness of 2.5cm if possible)

Recipe

1. Place both steaks in a large bowl and cover with enough of the MAN MEAT FIRE Wasabi Teriyaki sauce over ensuring complete coverage. Allow to marinade in the fridge for at least 2 hours, or over night if a stronger flavour is desired.
2. Place the steak on a hot preheated barbecue or griddle. Cook the way you would like the steak rare / medium / well done.
3. Allow to rest for a few minutes  under foil before transferring to serving plates.

We like our steak medium rare served with chunky steak chips, green salad and a glass of gutsy red wine!

Enjoy!

Ingredients

1  bottle of MAN MEAT FIRE Barbecue Sauce

1  full rack of ribs

1  Lemon, 1 orange and 1 lime (preferably unwaxed) cut into quarters

1  handful of Pepper corns

Water

Recipe

1. Separate the ribs by cutting in-between the bones and take off any tough membrane. Place in a pan along with the lemon, orange and lime and peppercorns and cover all of it with water.
2. Bring the pan to the boil and keep the water on a rolling boil until the ribs turn grey and the flesh starts to appear cooked
3. Drain the pan and set the ribs to one side, pour over half a bottle of MAN MEAT FIRE Barbecue Sauce, rumble through ensuring complete coverage and allow to cool. On cooling the sauce will be drawn into the flesh. Once cooled, bring to the barbecue/hot plate. 
4. Get the  bbq/hot plate to a medium heat. Place on the bbq/hot plate and cook thoroughly for 10 minutes turning them once or twice until the meat is cooked thoroughly and evenly.
5. Just before you take the meat off the bbq/hot plate, baste the ribs with the remaining half bottle of sauce, and cook for just a few minutes more until the sauce is cooked through and sticky.
6. Serve immediately with your favourite sides. Serve with corn bread, for mopping the sauce sweet potato fries and a nice ice cold beer!

Enjoy!

Ingredients

1 bottle of MAN MEAT FIRE Chimichurri Sauce

1 200ml of Greek Yogurt

4 x Chicken Breasts

GPS for Seasoning

Recipe