Recipes: Clarks Maple Syrup BBQ

Clarks Prawn and chorizo skewers (pictured above)

Ingredients
24 large raw shell on prawns
4 tbsb olive oil
Juice and zest of 1/2 lime
1 clove garlic, crushed
1 tsp dried chilli flakes
4 chorizo sausages or black pudding cut into thick slices
Squirt of maple syrup
Lime wedges

Method
1. Soak 12 bamboo skewers in cold water for 30 minutes or use metal skewers.
2. Combine the olive oil, lime juice and zest, garlic, and dried chilli flakes in a bowl. Add the prawns, toss to coat, cover and marinate in the fridge for about 30 minutes.
3. Squirt the maple syrup into a shallow bowl, add the chorizo and toss to coat.
4. Thread the prawns and chorizo on to the skewers. Allow 3 prawns and 2 chunks of chorizo per person. Finish with a wedge of lime.
5. When the barbecue has reached medium heat grill the skewers for 3 minutes on each side until the prawns are pink and the chorizo is sizzling. Alternatively grill for 3 minutes or so on each side.
6. Remove from the barbecue and drizzle with maple syrup.
7. Serve with a sweet chilli dip.

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Clarks Sticky Maple Syrup Ribs

2 racks of British pork spare ribs
2 star anise
2 cinnamon sticks
1 litre Cola

For the Marinade:
125g hoisin sauce
75g tomato puree
35g tomato ketchup
3 tablespoons

Clarks Maple Syrup
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
2 tablespoon fresh ginger, finely grated (optional)
2 cloves garlic, finely grated
Juice of 2 limes
2 pinches of chilli powder
French parsley to garnish

Method
1. Preheat the oven 160c/gas mark 4
2. Place the ribs, star anise and cinnamon in a large roasting tin. Pour in enough cola to cover the ribs.
3. Cover with foil and roast for 1 1/2 hours or until the meat is tender.
4. Placethe marinade ingredients in a bowl and mix well. Remove the ribs form the oven, drain and cool.
5. Brush the ribs liberally with the sticky marinade, cover and place in the fridge for a couple of hours or overnight.
6. Cook on medium hot coals, turning and basting regularly until the ribs are dark and sticky (alternatively cook under a medium hot grill).
7. Serve garnished with fresh parsley.

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Barbecued Fruit with Maple Syrup and Rum Drizzle

Oven temperature 180C/gas 4
1 pack of fresh filo pastry
50g butter, melted
1 tsp ground cinnamon
½ ripe pineapple, core removed and cut into wedges
2-3 peaches or apricots, stones removed and halved
Clarks Vanilla Maple syrup
1 tbls white rum (optional)
100g mascarpone
1 tbls pistachio nuts, chopped

Method
1. Prepare the filo baskets before you are ready to cook the fruit. Cut each sheet of filo pastry into 6 rectangles and brush liberally with butter. Use to line a 6 hole muffin tin and dust with cinnamon. Repeat the process and brush generously with melted butter.
2. Cook in the centre of a hot oven for about 5 minutes until crisp and golden brown. Remove to a cooling rack.
3. Place the mascarpone in a bowl. Add a tablespoon of pistachio nuts and a good glug of Clarks Maple syrup. Mix well.
4. Griddle the fruit over medium coals until beginning to soften and caramelise.
5. Place the cooked fruit on a plate and drizzle with Clarks Maple syrup. Pile the fruit into a filo pastry basket, top with the mascarpone and serve drizzled with maple syrup and rum (optional).

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Spicy Lamb Kebabs

Ingredients
500g lean boneless lamb (leg or shoulder is ideal) cut into 2.5 cm cubes
8 skewers or sticks of fresh rosemary
2 red onions, peeled and quartered
2 green peppers, deseeded and cut into 2.5 cm cubes

Marinade
3 teaspoons coriander seeds, lightly toasted
2 teaspoons cumin seeds, lightly toasted
1 clove garlic
Zest and juice of 1 lemon
Sea salt Olive oil
2 squirts of Clarks Maple Syrup

Method
1. Place the spices in a pestle and mortar and grind until fine
2. Add the garlic and bash until you have a paste. Add the oil and Maple Syrup and mix well
3. Place the lamb in a bowl and cover with the marinade. Give it a good mix and refrigerate for an hour
4. Spike each piece of meat alternately with the red onion and pepper using the rosemary sticks or skewers
5. Barbecue or grill for 5 -7 minutes turning regularly
6. Allow to rest for a few minutes before serving
7. Serve with tsatsiki drizzled with maple syrup and flatbreads