Delicious BBQ Recipes Exclusively for Del Monte

DELICIOUS BBQ RECIPES EXCLUSIVELY FOR DEL MONTE by Jack Monroe

JACK MONROE’S DEL MONTE® MANDARIN, PICKLED BEAN, FETA & HERB SALAD

Vegetarian, Gluten-Free Serves 2 to 3 as a main dish 6 - 8 as a side dish

PREP TIME: 30 minutes to prepare the bean pickle, 4 days for the bean pickle to settle, 20 minutes to prepare the salad Ingredients for pickled beans: • 1 can (400g) borlotti beans • 1 can (400g) cannellini beans • 1 small onion • 6 fat cloves of garlic • 1 tsp mixed dried herbs or a few sprigs of fresh thyme or rosemary • 2 bay leaves • 400ml light coloured vinegar • 100ml light cooking oil • 1 tbsp of salt • Plenty of black pepper Ingredients for the salad and Mandarin dressing: • 1 can (300g) Del Monte® Mandarin

Segments in Juice • Light-coloured vinegar • Light cooking oil of your choice • Salt and pepper • A handful of fresh basil • A handful of fresh parsley • 100g mixed salad leaves • 100g feta or other Greek-style salad cheese

The pickled beans will need to be made well in advance of the salad - they start to come into their own around four days after bottling them, so this recipe takes some planning but it is worth the wait! Method:

1Drain and thoroughly rinse your beans, and transfer to a large mixing bowl. Peel and very finely slice your onion and garlic, add these to the beans. Measure in the dried herbs, and mix everything together briefly. Set it all to one side for a moment. 2In a saucepan, combine your vinegar, bay leaves, salt and pepper, and place on a medium hob ring on a high heat. Bring to the boil, then reduce to a simmer. Add the bean mixture you prepared earlier and pour over the oil. Continue to simmer for four or five more minutes. Remove the pan from the heat and stir the contents together well. Ladle evenly into clean, sterilised jars, filling to the neck to create an airtight seal. Fasten the lids immediately and leave to cool completely before transferring to the fridge. Gently turn the jars a few times at least once a day to redistribute the ingredients, before returning to the fridge.

3To make the dressing: strain the mandarins through a fine-mesh sieve into a mixing bowl to separate the juice from the fruit. Pour the juice into a jar or bottle with a tight-fitting lid. Add an equal amount each of light-coloured vinegar and oil. Add a few pinches of salt and some pepper, and seal the vessel tightly. Shake well to emulsify and make your dressing and set it to one side.

4To make the salad: Add your salad leaves to a large mixing bowl, along with most of the chopped parsley and whole basil leaves. Using a slotted spoon, add a generous amount of the pickled beans, then add your drained mandarins and crumble in your feta. Dress generously with the mandarin dressing, toss briefly to coat everything. Serve with more black pepper to taste and any reserved herbs to garnish. Tip 1:The beans will keep for two months in the fridge unopened, but use within a week of opening. Tip 2:The salad dressing will keep in the fridge

Gluten-Free, Dairy-Free Serves 4

PREP TIME: 24 hours, Cook time: 60 minutes

Ingredients: • 1 onion • 4 cloves of garlic • A thumb-sized piece of ginger • 1 tsp mixed dried herbs or fresh or dried thyme or rosemary • 1 tbsp lemon juice or lime juice • 1/2 tsp chilli flakes or 1/4 tsp hot chilli powder • A few pinches of cinnamon and nutmeg • 1 tbsp soy sauce • A good grind of black pepper • A few pinches of white pepper (optional but incredible) • 2-4 cloves • 2 tbsp light cooking oil • 2 tbsp sugar • 1 can (435g) Del Monte® Pineapple

Slices in Juice • 8 skin-on chicken thighs Method:

1Peel and dice the onion and garlic, and slice the ginger. Put it all in a bullet blender/food processor. Add the herbs, lemon juice, chilli, cinnamon, nutmeg, soy sauce, black and white pepper, cloves, cooking oil, and sugar (or any other sweetener) to taste. Blitz with the pineapple juice from the can to a smooth paste.

2Once the marinade is made, pop your chicken thighs into an airtight container with a lid, or a sealable freezer bag and pour the marinade over. Seal tightly and shake generously to coat. Leave to marinate for up to 24 hours - no longer as the acid in the lemon juice can start to cook the chicken if it hangs around too long! Give it a shake every now and then to re-coat. Transfer the pineapple to a fridgesafe container, bowl or bag to use in the cooking stage. 3When the chicken is marinaded, turn your oven on to 190 oC, gas mark 5. Transfer the chicken to a tightly fitting roasting dish, skin side down. Pour all of the marinade over the chicken evenly and pop a pineapple ring onto each thigh. Add an extra grind of pepper, then pop the tray into the centre of the oven for 50-60 minutes to cook. Oven temperatures may vary, so ensure the chicken is cooked through. Serve hot. Tip 1:Leftovers are delicious finely chopped and mixed with a little plain yoghurt or mayo as a sandwich filler, or can be stretched out with warm rice or couscous for a delicious lunch.

Tip 2:If you used bone-in thighs, simmer the bones with the remaining marinade, an onion and a carrot or two, to make a gorgeous spicy stock base for a future soup, stew or casserole - or even a gravy starter to pep up plain chicken another time!

Gluten Free, Dairy Free Serves 4 -6

PREP TIME: 6-24 hours, Cooking time: 12 minutes, plus 10 minutes cooling time Ingredients: • 1 (425g) can of Del Monte® Prunes in

Juice • 2 fat cloves of garlic • 1 tbsp light coloured vinegar - cider, red, white or rice are all fine • 1 tbsp light cooking oil • 1 tsp Chinese five spice • 1 tsp fennel seeds • 1/2 tsp coarse salt or 1/4 tsp table salt • Plenty of black pepper • 800g pork belly, sliced • 1 large onion • 2 large stalks of celery Method:

1Strain the prunes, separating the juice into a large jar with a lid for the marinade. Set the prunes to one side while you make the marinade for the pork. Peel and crush (or mince) your garlic and add to the juice, along with the vinegar and a little oil. Mix together the Chinese five spice, fennel, and salt and pepper. Add most of this seasoning to the marinade jar, keeping a little to one side. Screw the lid on tightly and shake well to mix and emulsify the marinade. Pop the pork into the smallest food-safe sealable bag or container that will hold it and pour three quarters of the marinade carefully all over. Refrigerate for 6-24 hours, but no longer.

2When it’s time to cook the pork, remove it from the fridge and leave for 20 minutes to reach room temperature. Preheat your oven to 210oC, gas mark 6, ensuring there is a shelf in the middle of it or just below. Transfer the pork to the small roasting dish and pour over the marinade to just below where the top fat layer starts. Rub the remaining salt-andspice marinade onto the exposed fat. Pop the pork belly in for 10-12 minutes to crisp the fat to crackling. Turn the heat down to 140oC, gas mark 1 and cook for a further 90 minutes. Note, oven temperatures may vary, so do check your dish every now and again.

3Place a wire cooling rack on top of a roasting or baking tray (with sides) for when the pork is ready. Remove from the oven and place each piece on the wire rack to rest for 10 minutes before serving. For the gravy:

1Combine one tbsp each of oil (or butter) and flour in a small saucepan over a low heat. Gradually add the juices, stirring the whole time, and thin with a little stock or water as desired. Taste and season. Serve hot - it will thicken as it cools For the chutney: While the pork is marinading, it’s time to make the accompanying chutney.

1De-stone the prunes by gently squeezing them - the stones should pop right out. Discard the stones and pop the prunes into a medium saucepan.

2Peel and halve, then very finely slice your onion and celery. Add to the pan along with the remaining marinade and an extra tablespoon of vinegar. Bring to the boil, then reduce to a simmer and cook until the veg is very soft. You may need to add a splash of water here and there, so keep an eye on it and make sure it doesn’t dry out, but it should take around 25 minutes.

3Remove from the heat and transfer to a clean, heat proof jar, screw the lid on while it’s hot and leave to cool completely, before labelling and popping in the fridge. Tip 1:When adding the fennel you can either use a large heavy knife or crush it in a pestle and mortar - leaving it whole works fine too. Tip 2:If you’re planning on keeping the chutney for longer than a fortnight, you should use a sterilised jar. Tip 3:If you don’t want to use the left-over juices to make a gravy, you can use them as the base for a casserole or stew with any leftover pork, beans and root vegetables - it’s far too good to waste!