Rickards White and Orange marinated Pork with Macintosh apple and coriander chutney

For the BBQ Pork

2 lb center cut pork loin
2 cups orange juice
2 cups Rickards white
1 tbsp orange zest
½ cup kosher salt
¼ cup sugar
5 garlic cloves
10 black peppercorns
10 coriander pods
10 whole cloves

Method

  1. Measure orange juice, Rickards white, zest, salt, sugar, cloves, peppercorns, coriander and garlic into a 2 liter sauce pot.
  2. Simmer for 10 minutes – cool and strain.
  3. Submerge pork loin into cooled liquid and marinade for 4 hours.
  4. Remove from marinade, pat dry and BBQ to desired doneness.

For the Chutney

2 Macintosh apples – peeled and diced
1 red pepper – seeded and diced
1 small onion – peeled and diced
1 clove garlic – minced
½ cup apple cider vinegar
½ cup honey
2 tbsp mustard seeds
¼ cup fresh cilantro – minced

Method

  1. Measure all ingredients into a sauce pot with the exception of the cilantro.
  2. Simmer and reduce the liquid until it forms and thick ragout.
  3. Season, cool and finish with minced cilantro
  4. Serve with BBQ Pork

Rickards Red inspired Honey Balsamic Chicken drums and wings

1 lb chicken drums and wings
1 tbsp olive oil
1 tbsp butter
½ cup balsamic vinegar
¼ cup honey
2 cloves of garlic – peeled and sliced
½ cup fresh basil leaves
Salt and pepper to taste

BBQ preparation

  1. Preheat your BBQ on high heat and season the grill.
  2. Reduce the heat to medium and prepare the wings for the BBQ (toss wings with oil and season with salt)
  3. Cook chicken for 15 minute (7-8 minutes per side)
  4. Meanwhile in a 1 liter sauce pot combine the following – balsamic, honey, sliced garlic.
  5. Simmer the liquid until it coats the back od a wooden spoon. Remove from heat and whisk in butter and cool
  6. Add the balsamic reduction and basil to a blender – puree until smooth.
  7. During the last 2 minutes of cooking brush on the honey balsamic glaze to your chicken.
  8. Enjoy your feast with a Pint of Glory!