Day 61

BARBECUE SAUCE

I have a crush on Jamie Oliver, the 35 year old English food master.

He's just too adorable and I love his simple, wholesome approach to cooking.

This is his recipe tweaked a bit - good for ribs, lamb or chicken.

He suggests placing your choice onto a grill to blacken

after taking it out of the oven.

My oven is a bit hot and the ribs were dark enough for me.

Crushed with a pestle and mortar or in a coffee grinder

1 huge teaspoon cumin seeds

2 huge teaspoons fennel seeds

5 cloves

Chop well

4-5 cloves garlic

Bunch fresh thyme leaves

Bunch fresh rosemary leaves

Zest of 1 orange (save juice)

Salt and pepper

Add to seeds in bowl

With 4 huge teaspoons paprika

6 tablespoons balsamic vinegar

8 tablespoons oil

1/2 cup catsup

2 huge tablespoons brown sugar

Mix well

Rub all over a 3 pound chicken, or 7 pound leg of lamb, or 4 pounds pork ribs.

(slash the lamb evenly 1/4 inch deep)

Place in a snug fitting pan, top with any leftover sauce, and loose fitting foil.

Bake chicken 1 hour 20 minutes

Lamb 1 hour (for pink)

Ribs 1 hour 20-30 minutes.

Can be charred on a barbecue till crusty and blackened if desired

Basted with any juices leftover in pan.