Text Box: THE GORILLA GRILL Text Box: G O R I L L A F U N Z O N E WELCOME TO THE FUN ZONE! Rectangular Callout: Gorilla Wines have come up with a few recipes that will get your taste buds going – and rather better than the leaves, shoots and stems my hairy-bodied herbivorous friends enjoy! Text Box: TASTY WITH GORILLA PRIMITIVO GORILLA GRILLED SPARE RIBS Text Box: Ingredients: 1.8kg pork spare ribs 2 tbsp olive oil 2 onions, peeled and chopped 4 garlic cloves, crushed 2 red chilies, finely chopped 115g dark brown sugar 100ml dark soy sauce 600ml tomato sauce salt and fresh ground black pepper Text Box: Ingredients: A one-inch square of fresh ginger, peeled and roughly chopped 4 cloves of garlic, peeled A bunch of fresh coriander, leaves picked 2 green chilies, chopped 4 tablespoons olive oil 2 limes A leg of lamb about 2-2.5 kg, butterflied (ask your butcher to do this) A 400ml tin coconut milk Text Box: Method: Start cooking the lamb in the oven and complete on the BBQ to get the charred effect. Preheat oven to 170°C/gas mark 3. Put ginger, garlic, coriander and chilies into a blender. Stir in olive oil and lime juice – this is your marinade. Rub marinade over lamb. Season and place in a roasting tray. Cover with foil put in oven for 1 hour. After 30 minutes light the barbeque. Take the lamb out of the oven and cut into manageable pieces. Place on the hottest part of the barbeque and put the tray containing the juices on the cooler part. Turn the lamb regularly, basting it with the juice. Do this for 15 minutes. When the meat is cooked remove from heat and cover with foil to rest. Add coconut milk to the juice tray, leave to heat until thickened. Carve the lamb into thick slices. Serve with the sauce and sprinkle on some chopped coriander. Text Box: Simply delicious with Gorilla Syrah BBQ’D LEG OF LAMB WITH JUNGLE SAUCE Text Box: Method: Preheat the oven to 180°C/gas 4. Place the spare ribs on a baking sheet and roast for 25-30 minutes until cooked through. While the ribs are cooking heat olive oil in a saucepan. Add onion and garlic and fry. Add chilli, sugar and cook, stirring frequently, until sugar is melted. Add soy sauce and tomato sauce. Season. Bring to the boil and simmer for 5 minutes. Remove from heat and leave to cool. Once the ribs have cooked through remove them from the oven and brush with half the barbecue sauce. Return the ribs to the oven and cook for a further 10 minutes. Serve with the remaining barbecue sauce on the side. To cook these ribs on the barbecue, simply follow the recipe as above but finish the sauced-up ribs over the barbie! Text Box: Fantastic with Gorilla Pink CHICKEN GRILLAS Text Box: Ingredients: 4 large skinless boneless chicken breasts 1 tsp chilli powder 1 tsp sweet paprika 2 tsp cracked black pepper 1 tsp chopped thyme 1 tbsp olive oil Text Box: Method: Ensure your Gorilla Pink is well chilled Mix together the spices, seasoning, thyme and half the olive oil. Rub mixture into the chicken. Grill on the barbeque or on a preheated grill pan, for about 8 minutes on each side, basting with the remaining oil. Ensure your chicken is cooked all the way through. Serve with a Mediterranean style salad and a glass of Gorilla Pink Text Box: Serve with a cool, crisp Gorilla Grillo GORILLA’S GRILLED VEGGIES Text Box: Ingredients: 500g asparagus spears 2 large red peppers, halved lengthways, cored and deseeded 1 tbsp olive oil 50g unsalted butter, melted freshly ground salt and black pepper Text Box: Method: Preheat the oven to 200°C/gas 6. Trim the asparagus spears at the base and shave the stems. Bring a large pan of salted water to the boil and have a large bowl of iced cold water at the ready. Blanch the asparagus for 2-3 minutes in the boiling water, drain and immediately drop into the bowl of iced water. This should keep the asparagus green and perfectly cooked. Place the red pepper halves, cut side down, on a baking sheet and brush with olive oil. Roast in the oven for 15 minutes or until the skins blacken and blister. Transfer to a bowl and cover with cling film. Leave for 5 minutes, then peel off the skins. Heat a griddle pan, when hot place the asparagus spears in and allow to char a touch. Put on warm plates. Season with salt and freshly ground pepper. Position the pepper halves at the base of the spears and drizzle over the melted butter.

“TRY SAYING

GORILLA SYRAH 

WITH A STRAIGHT FACE!”

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