Summer chill with the X-Tray barbecue

We turned to the talented chefs at The Barn in Gothenburg and got them to put together a summer-themed meal centred on our stylish X-Tray barbecue. The result was delicious ribs with a spicy glaze and barbecued sweetcorn with wild garlic butter for the main course and delicate skewered peach with mint, mascarpone cream and roasted almond paste for dessert. Bon appétit!

Ribs with spicy chili glaze

Ingredients:
Chunky pork ribs

Glaze:
1 onion
1 clove of garlic
1 tbsp tomato purée
1 can chopped tomatoes
3 sprigs of thyme
2 ancho chilis
1 chipotle chili
2 jalapeño chilis
300 ml beef stock
50 ml white wine vinegar
50 ml honey
2 tbsp Worcestershire sauce 

Do as follows:

  1. Start preparing the day before your barbecue by wrapping the ribs in aluminium foil and slow cooking them in the oven (at 85°C) for at least 10 hours. Allow them to cool in the fridge.
  2. For the glaze, start by chopping and frying the onion and garlic. Then add the tomato purée and chopped tomatoes and stir. Add the thyme, chopped chilis, beef stock, white wine vinegar, honey and Worcestershire sauce and bring to the boil. Simmer on low heat for an hour and then use a hand blender to mix into a smooth paste.
  3. Heat the barbecue and start barbecuing the ribs. Heat them through for a nice colour and great taste. Once done, brush them with the glaze so as to cover as much of the meat as possible.

 

Barbecued sweetcorn with wild garlic butter

Ingredients:
Fresh sweetcorn cobs
50 g butter
2 handfuls wild garlic
Flake salt 

Do as follows:

  1. Precook the sweetcorn in a pan of lightly salted water with a knob of butter for about 15 minutes. Cool them in cold water.
  2. Mix the butter and wild garlic.
  3. Barbecue the cobs until nicely coloured, brush with the wild garlic butter and sprinkle with a little flake salt.
  4. Serve and savour immediately.

 

Skewered peach with mint, mascarpone cream and roasted almond paste

Ingredients:
Peaches
Sugar syrup
2 handfuls mint
200 ml mascarpone
½ vanilla pod
2 tbsp vanilla sugar
Almond paste

Do as follows:

  1. Divide the peaches into halves, remove the stones and skewer them.
  2. Make the sugar syrup by bringing equal parts sugar and water to the boil. Add the mint and strain.
  3. Mix the mascarpone, the contents of the vanilla pod and the vanilla sugar into a smooth cream.
  4. Grate the almond paste on a grater and roast at 170°C until golden brown.
  5. Brush the peaches with the mint sugar syrup and put them on the barbecue.
  6. Serve the freshly barbecued skewers with a blob of mascarpone cream and a sprinkle of roasted almond paste.
  7. Enjoy!

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