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BBQ Style Marinated Pork Ribs

BBQ Style Marinated Pork Ribs

Another way to get rid of the Pineapple Juice I bought in error.... Most bought BBQ sauces have Gluten in them and to be fair Sue’s not too keen on “Fake Smoked” flavours anyway. So She made her own version….

Ingredients:-

Pineapple Juice
Brown Sauce
Mustard Powder
Tomato Ketchup
Red Wine Vinegar
Lemon Juice
Soy Sauce
Ground Cloves
Ground Ginger
2 Cloves on Garlic, minced
Cayenne Pepper
Jerk Sauce
1 Tin of Chopped Tomatoes
Tomato Puree
1 Onion, roughly chopped
Oil

Method:-

(1) Fry the Onions in a little Oil and then add the Garlic and lower the heat.
(2) Sauté until the Onions are softened.
(3) Add all the other ingredients, stir well and simmer for 20 minutes.
(4) Stir occasionally.
(5) Allow to cool a little.
(6) Dress the Pork Ribs on both side and wrap loosely in foil and allow to marinade in the fridge for 20 minutes or longer.
(7) Pre-head the oven to 180c.
(8) Place the Rib parcel in the oven covered for the first 30 minutes.
(9) Open the parcel for the last 10 minutes.
(10) To serve remove the rack of Ribs and cut into handleable pieces and spoon the BBQ Sauce over the top.

We served ours with hand cut chips, a fried Egg, some Peas and a home-made Coleslaw.  Very tasty and we have a good deal of sauce bottled in the fridge for next time….. 

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Chicken Wings & Thighs recipe“Basically butchery of any sort is a reductive cost incremental process.” Easy for my old colleague Geoff the butcher to say! What he actually meant was the more time and effort required in the butchery process, the more you have to charge for the end result. So generally with Chicken for example, you are better buying the full bird and cutting it yourself.
 
However sometimes in the reductions you find a little surprise. These Wings & Thighs cost us 89p! It's a while ago when we were still living in the tent and had very limited resources, but they made a great meal at very little cost.
 
Ingredients:-
 
1 box of Chicken Wings and Thighs
1 Onion
6 Mushrooms
Vegetables – Whatever you have
Gravy mix (We use Bisto Best as it's Gluten free)
 
Method:-
 
(1) Chop the Onions and Mushrooms.
(2) Add the Onions and Mushrooms to a pan of water and add 3 table spoons of gravy powder.
(3) Bring the gravy to the boil and then reduce the heat to a simmer until the Onions and Mushrooms have softened. Remove from the heat.
(4) Place the Chicken pieces in a pan of water and broil with a little salt and pepper until they are cooked. Remove from the heat, drain and cover.
(5) Slice or chop your vegetables and boil in salted water until tender.
(6) Add the Chicken to the gravy and gently reheat.
(7) Serve the Chicken over the vegetables.
 
A quick and easy nutritious family meal.

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Lacto-Fermented Cauliflower recipeIt's not often we have much leftover, but sometimes there are offers at the supermarkets you can't refuse. If you find yourself awash with vegetables of any description and you like pickles, Lacto-Fermenting is your friend.
 
Basically all you need are 8 level table spoons of salt per litre of water dissolved and cooled to room temperature and whatever vegetables you fancy.
 
Sue likes pickled Cauliflower, we added a bit of Chilli to spice it up a little. The Dill seeds are added as they act as a 'Starter Kit' and naturally have the desired bacteria. Most vegetables have it on them anyway, so they're not essential. If after 3 weeks in a cupboard the contents of the sealed jar smell like a pickle you're onto a winner. If they smell rotten, then maybe not good eating!
 
Ingredients:-
 
Sufficient brine to fill as many jars as you are using.
Your choice of vegetables chopped, sliced, broken up or just shoved into the jars really!
 
Method:-
 
(1) Add the vegetables and brine to the bottles.
(2) Seal.
(3) Put away for 3 weeks.
(4) Enjoy.
 
It couldn't be much easier really and it's a great way of preserving.

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Quick Chilli recipeIf you want something which has a bit of heat a quick Chilli is always good. Served with boiled Rice, salted Nachos or in Jacket Potatoes. 
 
Ingredients:-
 
500g of Mince (Pork and Beef mince is cheaper than Beef)
1 Onion sliced
2 Cloves of Garlic grated
1 tin of chopped Tomatoes
1 tin of Baked Beans
1 tin of Kidney Beans
½ a tube of Tomato Purée
2 teaspoons of Chilli powder
2 whole Chillies chopped ( Deseed if you prefer it mild )
Salt and Pepper
 
Method:-
 
(1) Fry the Mince.
(2) Add the Onions, Garlic and Chilli powder, Salt & Pepper to taste and stir well.
(3) Add the tin of Tomatoes & Baked Beans then allow to simmer.
(4) Add the Tomato Purée.
(5) Add the Chillies.
(6) Wash and drain the Kidney Bean and add. Simmer on a low heat.
 
Serve with boiled Rice, salted Nachos or in Jacket Potatoes. Sprinkle with grated Cheese if you wish.

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Stir-fried Chicken with Oyster and Spring Onion SauceWe roasted our own Chicken, but a cool roasted bird will do the job just as well.
 
Ingredients:-
 
½ a cool cooked Chicken
1 Onion
3 Cloves of Garlic
Mushrooms
Parsnips
Cauliflower Leaves, or white Cabbage
8 Cherry Tomatoes
Vegetable Oil for frying both the stir-fry and some in a pan to crisp some of the noodles
Paprika
Oyster and Spring Onion sauce
Soy Sauce (Gluten free is available from most supermarkets)
1/2 a pack of Rice Noodles
 
Method:-
 
(1) Chop the vegetables and grate the Garlic.
(2) Halve the Tomatoes and Mushrooms.
(3) Chop the Chicken meat into manageable pieces but not too small so it doesn't break down when fried.
(4) Add oil to a deep sided frying pan or Wok if you have one and heat to a high heat.
(5) Fry the Parsnips,Cauliflower leaves, Garlic and Onions. Any root vegetables will do.
(6) Stir in a teaspoon of Paprika.
(7) Add the remaining Mushrooms, Tomatoes and Chicken, pickled Vegetables and fry, turning as they heat through.
(8) Boil a pan of water then remove from the heat. Add the Rice Noodles and soften them. Drain and rinse with cold water and set aside.
(9) Add the Oyster and Spring Onion sauce and a hearty glug of Soy Sauce to the Stir-fry and mix well.
(10)  Keep a handful of noodles to fry and add the remaining Noodles into the Stir-fry and mix well.
(11) Heat a little oil in a pan and gently fry a hand full of the Rice Noodles one at a time until they are crispy.
(12) Serve and add the crispy Noodles to the top to add a little extra crunch. 
 

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Lacto Fermented VegetablesLacto-Fermenation is one of the oldest food preservation methods still regularly used. It is not Witchcraft or Sorcery and it's effective tasty and pretty much bullet proof. If it tastes good, then it's good. Plus the resultant pickles have the benefit of home made probiotics. Lacto-Fermentation has nothing to do with dairy products, the lacto refers to lactic acid. All fruits and vegetables have beneficial bacteria such as Lactobacillus on the surface. In an anaerobic (oxygen-free) environment, these bacteria convert sugars into lactic acid, which inhibits harmful bacteria and acts as a preservative. It's also what gives fermented foods their characteristic sour flavour. The earliest record of fermentation dates back as far as 6000 B.C. in the Fertile Crescent -and nearly every civilization since has included at least one fermented food in its culinary heritage. From Korean kimchi and Indian chutneys to the ubiquitous sauerkraut.
This recipe uses immature marrow as it's been quite a year for marrow in the Yorkshire area, but the season is coming to an end and you might find yourself with quite a number of small marrows which either are unlikely to ripen, or you've simply had you fill of their fully grow kin! But be adventurous, almost any vegetable can be Lacto-Fermented.
 
Ingredients:-
 
8 small Marrows thinly sliced into rounds
¼ of a medium sized red onion thinly sliced
3 garlic gloves smashed
2 teaspoons of grated ginger
About a pint of water
3 tablespoons of Sea Salt. Table salt will do but the anti-caking agents will result in a cloudy solution before the process is completed.
½ teaspoon ground turmeric
Large airtight jar
 
Method:-
 
(1) Thinly slice the Marrow into rounds (Use a mandolin to get a nice even slice, but don't slice the ends off your fingers! Or in my case the palm of your hand – Don't ask...).
(2) Add the Marrow rounds to a large jar or split between smaller jars.
(3) Add the red onion, garlic and ginger.
(4) Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved.
(5) Add the remaining water to the salt water once the salt has dissolved. Add the turmeric and mix well.
(6) Pour the brine into the jar with the Marrow etc. There should be enough to submerge the Marrow under the brine. If not, make more brine and add it to the jar.
(7) Seal the jar and store in a cool, dry place away from direct sunlight for 3-7 days.
(8) Once the brine is cloudy, try a Marrow to see if it's ready. It should be sour and smell like pickles.
(9) Provided that the contents are submerged your pickle will last for months. Although this is unlikely unless your really don't like pickles. If this is the case you might ask yourself why you made them in the first place!
  1. kaszanka Pizza (It's not a Pizza really!)

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