When you have access to a wide variety of meat, it’s really easy to explore what you can do on the grill beyond the popular chicken and beef options.
For example, lamb is a simple, not so exotic but not so common choice that can create some pretty impressive results over the flames.
All you need is a nice rack of lamb from our grilling section and some simple ingredients to add delicious flavour.
As usual, wash the rack and trim off any excess fat and tissue.
Don’t forget to remove the silver skin on the bone side for more flavor penetration and a generally better texture.
You can do the rack whole, which would require more seasoning and cooking time than this simple technique. But, if you’re looking for an efficient method, cut the rack into individual chops.
Place the chops in a bowl that allows enough space to work with the meat and seasoning.
To add flavour, try simple ingredients like crushed garlic…
Salt, onion powder and black pepper.
Drizzle everything with some olive oil to create a coat that helps the seasoning stick to the meat, while helping the meat not to stick to the grill.
Then get your hands in there and mix it all together.
Make sure the chops are fully coated with your rich seasoning. You can go straight to the grill with it, but for best results, let it marinate for at least an hour.
You can feel free to use the same spices to season some eggplant. Makes a nice side.
When you’re ready to get the lamb going, you want to place it over direct heat for about 8 minutes. 4 minutes each side.
The eggplant takes around the same time to cook, so you can put them on the other side to cook along with the lamb.
After 8 minutes you’re done… with the grill. It’s not plating time yet. It’s important to let the lamb rest, so the meat can retain more of its tasty juices and flavours when cut. For chops like these, 5 minutes does the trick.
All that’s left to do is serve it up. Stack it, get some height or just put it on the plate in all its tasty glory. To see this process in action, check out the video below. And check out the grill section at your favorite Massy Stores location so you can get grilling too.
Around this time of year, we limin’ plenty. And in the realm of limes, a good grill lime could really hit the spot. With the range of quality products in our grilling section, a quick stop could give you what you need to have an epic grill lime.
When it comes to BBQ, a rack of ribs always creates excitement. And they’re fairly easy to prepare when you know the basics.
Start by making a dry rub. You’ll need Sugar, Cinnamon, Cayenne Pepper, Black Pepper, Onion Powder, Garlic Powder and Paprika. Leave the Salt out for now. We’ll tell you why in a bit.
Feel free to freestyle or tweak or substitute flavors as you want, but you can pretty much use 1 to 1½ tablespoons of each ingredient and get great results.
Combine these dry ingredients evenly and that’s it.
With your ribs already thawed, washed and patted dry, take off any excess fat or tissue including that thin membrane on the bone side to help the meat absorb more flavor. It comes off fairly easily. Just cut a little corner to get a grip and peel it all off. It’s OK if it doesn’t come right off with one pull.
Now to season. Add salt separately so you can have more control over your salt levels. This is up to your taste and/or dietary needs.
Then apply your dry rub. It’s a rub, so after sprinkling it on make sure to rub it all over.
Flip it over and treat the other side the same. As much coverage as possible.
You want to let the seasoning soak in a bit. Ideally, you want to wrap it in cling wrap and leave it in the fridge overnight. But if time is of the essence, a 2 hour period should do the trick.
Your next step is to put the ribs on the grill. You’ll want to grill with indirect heat, covered for 1½ to 2 hours.
Here’s a tip: Put a heat-safe bowl of water on the grill to help keep the ribs moist while cooking. Check it from time to time and top it up with warm water if needed.
About 2 hours later, you should be looking something like this. Almost done. Time to finish up the ribs with some caramelization.
Brush on a generous coat of your favorite BBQ sauce. Of course, the more particular you are the better, but a very basic sauce will do since you already added nice flavors with your dry rub. Coat both sides and leave it on the grill for 5 to 7 minutes on each side so the sauce caramelizes.
While that’s happening, cover some veggies with a little olive oil. Salt and black pepper optional.
Then place them on the grill while the ribs finish. Sweet Peppers, Onion and Garlic change flavour for the better and make nice sides when they’re roasted.
You can serve ribs up as part of a meal, cut them up like cutters or present them family style. Either way, all you need is a little color for your ribs to look superb.
And that’s it. A rib platter that can earn you stripes on the grill. To see this process in action, check out the video below. And check out the grill section at your favorite Massy Stores location so you can get grilling too
The fasting period is over, so we welcomed dairy back into our ingredients list with this Cuisine Rice Pudding idea or Sweet Rice as we commonly call it. We thought it was easy and the end result made it a pretty delicious project.
With names like Rice Pudding or Sweet Rice, it would be pretty confusing if the main ingredient wasn’t Cuisine Rice right?
Here’s the most customizable part. You can flavour this dish with your own selection of spices. We used Clove, Ginger, Cardamom, Cinnamon, Nutmeg and Bay Leaf (aka Bae Leaf if you’re cooking for your significant other). You can try the flavours you like.
It was pretty much a case of adding everything to a pot and bringing the mixture to a boil over a medium flame. Starting with the Cuisine Evaporated Milk…
Some Cuisine Full Cream Milk…
Then some Cuisine Sweetened Condensed Milk. Stirring gently to get everything combining evenly.
In with the Clove, Cinnamon, Bay Leaf and Cardamom to start infusing into the liquids.
When things started to bubble, we added the Cuisine Rice. We added just a little more Cuisine Full Cream Milk to make sure there was enough liquid covering the rice for the rice to cook before all the liquid reduced.
Then the constant stirring began. We treated it like Cornmeal or Risotto, managing it all the way.
Halfway through, we brought in another layer of flavors. Grated some Ginger in there…
And the Nutmeg too.
After a while, the liquid reduced to where we could see the rice. We turned the fire down a bit so the bottom wouldn’t burn. Still stirring gently all the while.
Then the rice released its starch and the liquid thickened up.
For some natural sweetness, we added some dried Cranberries and Blueberries.
You can serve this many ways. Some take it off the heat while it has a lot of liquid. Some put it in the fridge to cool and serve it chilled. We let it reduce to a thick consistency and put a warm scoop on a plate.
Garnished with some more Blueberries and Cranberries and there you have it! Mission accomplished. A tasty snack, dessert, breakfast, whatever. Give it a try your way and let us know how you do yours.
Ingredients for jalebi batter:
- 1 cup all-purpose flour
- 2 tbsp. gram flour/besan
- ⅛ Tsp turmeric powder
- A pinch of baking soda or ¼ tsp baking powder
- 1 cup water, 250 ml
- 1 to 2 tbsp. all-purpose flour to be added later after the batter has fermented
For sugar syrup:
- 1 cup sugar/ 150 grams
- ½ cup water/ 125 ml
- ¼ tsp saffron /strands
- Ghee or oil for deep frying
Preparing jalebi batter:
- In a mixing bowl, take 1 cup (125 grams) all-purpose flour. Add 2 tbsp. besan or gram flour, a pinch of baking soda and ⅛ tsp turmeric powder.
- Mix all the above dry ingredients with a spoon or spatula.
- Then add water. The amount of water to be added depends on the quality of flour used.
- With the spatula or spoon, mix. Break the small or tiny lumps with the spatula or spoon while mixing.
- Then in round circular directions stir the batter briskly for 4 minutes. This adds volume to the batter and makes it even and smooth.
- The batter should have a flowing consistency. Cover and keep the batter to ferment in a warm place for 12 to 15 hours.
- Stir the batter and if you carefully see, the batter would have become thinner than what it was before due to fermentation.
- To thicken the batter again, add 1 to 2 tbsp of all-purpose flour. With a spoon mix very well.
- Now pour this batter in the squeezy tomato ketchup bottles that we get in the market. You can also use a piping bag or make your own with butter paper. Depending on the capacity of the bottle, you can pour less or more in it.
Preparing sugar syrup:
- Take 1 cup sugar in a pan. Add ¼ tsp saffron strands to it. Do add saffron as it gives a nice orange-yellow color and also its aroma to the jalebis.
- Add ½ cup water.
- Keep this pan on stove top on low flame and begin to stir, so that the sugar dissolves.
- On a low to medium flame, cook the sugar syrup.
- Cook till you get one string consistency in the sugar syrup.
- Once you get the one string consistency, switch off the flame and add ¼ tsp lime or lemon juice. Stir well. Keep the sugar syrup on the burner itself so that it remains warm when you add the jalebis in it.
- Heat oil for deep frying. You can also use ghee or halfhalf of oil and ghee. Ghee gives a better Flavor.
- To check the temperature of oil, add a tiny amount of batter to the oil. If it comes up quickly and gradually the oil is hot enough for the jalebis to be fried. The frying temperature is 176 degrees celsius.
- Now squeeze the bottle and make concentric rings with the batter.
- Either start from the center and move outside or vice versa. Be careful while making the jalebis as the oil is hot.
- You won’t get perfect shapes as the jalebis keep on moving while you make the circles. This does require practice and it also depends on what equipment you are using to make the jalebis.
- When one side is partly cooked, turn over and fry the other side.
- Some jalebis will be cooked faster than others.
- Fry till the oil stops sizzling and the jalebis are a light golden. Remove with tongs or a bamboo skewer. While removing shake to drain the extra oil.
- Then immediately put the fried jalebis in the sugar syrup. The sugar syrup should be slightly hot or warm when you add the jalebis in it.
- Turn over after a minute so that both sides are coated with the syrup.
- Keep them in the syrup for about 2 to 3 minutes. If you keep for two minutes, they will be lightly colored and if you keep for 3 minutes, they will have a deep color.
- Remove with a wooden skewer or tongs. Shake lightly so that the excess sugar syrup falls back in the pan. Place them in a plate or tray lined with a foil or butter paper.
- Serve jalebis hot, warm or at room temperature. The leftovers can be kept in an airtight container and refrigerated.
¼ cup coconut oil (or olive oil), divided
1 lb. Simple Truth Boneless Chicken Breasts chopped into ½-inch to 1-inch cubes
1 medium yellow onion, chopped
3 cloves garlic, minced
1 Tbsp. fresh ginger, peeled and grated
1 (14.5-oz) can Diced Tomatoes, drained
1 Tbsp. Tomato Paste
1-1/2 tsp. cumin seeds
1 tsp. ground coriander
1 tsp. paprika
½ tsp. cayenne pepper, optional
½ tsp. sea salt, to taste
1/8 tsp. ground cloves
1/8 tsp. ground cardamom
1 tsp. honey or pure maple syrup
1 cinnamon stick
1 Tbsp. fresh lime juice or cider vinegar
1 cup full-fat canned coconut milk (or heavy cream)
Cooked quinoa or rice and fresh cilantro for serving
- Heat 2 tablespoons of the coconut oil over medium-high in a non-stick skillet. Add the chopped chicken and brown 3-5 minutes, until juices have released, but meat is not cooked through. Drain the chicken of the juices and transfer the chicken to a bowl.
- Wipe out the skillet using a paper towel and return to the stovetop over medium-high heat. Add the remaining 2 tablespoons of coconut oil, along with the chopped onion. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add the garlic and ginger and cook another 2 minutes, stirring frequently.
- Reduce the heat to medium-low, and add the diced tomatoes, tomato paste, garam masala, cumin seeds, coriander, paprika, cayenne pepper, salt and pure maple syrup. Cook covered for 5-8 minutes, stirring occasionally.
- Transfer this mixture to a blender along with the coconut milk (or cream) and blend until completely smooth. Return sauce to the skillet along with the chicken, cinnamon stick and lime juice and bring everything to a gentle boil. Reduce heat, cover, and simmer 5-8 minutes, until chicken is cooked through. Taste the tikka masala for flavour and add sea salt to taste.
- Serve chicken tikka masala over cooked quinoa or rice with fresh cilantro.
Cooking at home is possible—even for the time-crunched and cash-strapped. It just takes a little creativity!
Getting into a new routine of prepping all your meals ahead can take some time to getting used to. Starting with a few days’ worth of meals at a time, then slowly building up to making a whole week of meals in one session.
Here are our meal prep menu ideas for the week:
- 1/2 cup fresh bread crumbs (seasoned crushed Massy Stores Hops can be used for bread crumbs)
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Massy Stores Frenched Lamb Rack $157.99/kg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Add all ingredients to list
- Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
- 2 – 3 lbs pork, cut in chunks
- (we use a mix of pork leg and pork loin)
- 2 – 3 limes
- 5 – 6 blades shadon beni, chopped
- 3 – 4 sprigs small thyme leaves
- 1 small bundle of chive, chopped
- 4 pimento peppers, seeded and chopped
- 5 – 6 large cloves garlic, chopped
- 1 large onion, chopped
- Few dashes soy sauce
- 1½ tbsp curry powder
- 2 tbsp paprika
- 1 tbsp salt
- 4 tbsp roasted geera powder
- 1 tbsp whole geera seeds
- 1 hot pepper, halved
- 2 extra cloves garlic, chopped
- 3 tbsp oil
- 1 tbsp extra roasted geera powder
Soak and wash pork in lime water (juice and lime halves from 2 of the limes) for 5 – 10 minutes and drain.
Add the shadon beni, thyme, chive, pimento peppers, garlic, onion, soy sauce, curry powder, paprika, 1 tbsp roasted geera, salt and juice from remaining lime. Mix well ensuring the seasoning is well distributed through the pork. Let marinate for at least 2 hours or overnight.
Heat the oil in a large pot over medium high heat.
Add the whole geera seeds, the remaining 2 cloves garlic and half the hot pepper. Let cook for 1 minute. Add the 3 tbsp roasted geera and cook for another 1 – 2 minutes.
Add the pork and mix so the geera is well mixed into the pork. Let cook for a few minutes. Add enough water just to cover the pork and the remaining pepper. Let cook down until the liquid has reduced by more that half, approximately 15 – 20 minutes. Add the extra 1 tbsp geera powder. Mix and continue to cook for another 5 – 10 minutes.
Taste and adjust seasoning if necessary. Serve.
2 cups split peas powder
1/2 cup flour
1 clove garlic, finely minced/pureed
1- 1/2 teaspoon salt
1 teaspoon saffron powder or 2 tsp curry powder
2 teaspoons baking powder
oil for deep frying
- Mix split peas powder with all ingredients except water.
- Add enough water to make a thick batter. Let rest for 1 hour.
- Heat oil in heavy pot.
- Drop batter, a teaspoon at a time into the hot oil, and let cook until puffed and golden brown.
- Serve with a chutney sauce or a peppery tamarind sauce. I made a killer sauce by combining equal parts mango chutney and water and pureeing them with 1 clove of garlic. This is the consistency of pholourie sauce that one usually gets when purchasing locally on the roadside.