Salt and Pepper Wedges (V)

As you can see from my ribs recipe, there were homemade wedges. You only need 4 things for this. Could be for a side for burgers, hot dogs or whatever you want.

Serving 2

2 Baking Potatoes, cut into wedges
2 tbsp Olive Oil
Plenty of Salt and Pepper

1. Preheat oven to 220/200c fan assisted. Fill a pan and put over a medium heat. Add the potatoes to the pan and boil for 5 minutes (if they are bigger they may need longer). They just need to be parboiled.

2. Drain the water and add the olive oil and a bit of salt and pepper and give a shake in the pan so the potatoes are covered. Tip onto a baking tray (I lined mine with tin foil to make the washing up easier), then add more salt and pepper if needed. Put in the oven for 30 minutes but halfway through turn.

Personally a better alternative to chips (health and taste wise)

Wedges work well with breaded fish and beans

Slow Cooked Cola Ribs

My slow cooker feels neglected recently. So I put him to work today and created this lovely summer dish. Can do the last part on the BBQ instead on the grill. If you want to feed more people then get a bigger rack and make more marinade.

Serves 2

Rack of Ribs (Went to my local butcher and I go for about 3 per person, as local butchers have a lot of meat on them)

650ml Pork Stock

250ml Coca-Cola 

Chinese 5 Spice Powder

Marinade

4 tbsp Tomato Sauce

1 tbsp Soy Sauce

1 tsp Chinese 5 Spice Powder

1 tbsp Honey

1 Garlic Clove

Salt and Pepper

1. Rub both sides of the ribs with the spice powder. Then put Cola and stock in the pan. It needs to cover the ribs. If the ribs aren't submerged then top with more cola, stock or water. Cook on low for 6-7 hours. 

2. For the marinade mix all the ingredients with 2 tbsp of the stock/mixture in the slow cooker. Take the ribs out,  meat side up and put on a tray and lather with 3/4 of the marinade on the ribs. Then put under a grill for 10 minutes. Flip over then use the rest of the marinade and grill for 5 minutes. 

Serve with salad, wedges/chips, sweetcorn or coleslaw

Serving Suggestions

Broad Bean and Prosciutto Pasta

Days are getting warmer and we want something quick and easy to make. Can make it for 2, just add more beans, 1 or 2 slices of proscuitto, and an extra bit of creme fraiche

Serves 1

75g Tagliatelle
About 8-12 Pods of Broad Beans, Beans out of Pod (There is usually 3-6 Beans per pod so I got about 25)
1 - 2 tbsp Creme Fraiche (you can use reduced fat Creme Fraiche)
3 Slices of Prosciutto,  cut up
Olive Oil
Salt and Black Pepper
2 tbsp Grana Padano

1. Boil water in a pan and add the pasta to the boiling water and follow cooking times for the pasta. 3 mins before pasta is finished booking add the broad beans

2. Meanwhile fry the prosciutto in a frying pan with oil. Cook until it crisps. Take off heat and put on kitchen roll and dab.

3. Drain the pasta and bean pan of water and return to a low heat and add the prosciutto, creme fraiche, salt and pepper and 1 tbsp grana padano. Give a stir and heat through.

4. Serve by topping with the rest of the grana padano.

Lemon Chicken with Greek Roasted Vegetables

So it's Sunday and in the middle of the Summer? You don't want to spend too much time in the kitchen. Here is a lovely recipe to sink your teeth into. Full of summer flavours.

Serves 4-6

1 Large Whole Chicken

Lemon and Garlic Dressing
1 Lemon, juice (But keep the halves after getting the juice out)
3 tbsp Olive Oil
3 Garlic Cloves, crushed

Roasted Vegetables
2 Red Onion, cut into wedges
3 Courgettes, sliced
2 Red Peppers, cut into large chucks
1 tbsp Olive Oil
6-8 Garlic Cloves, left whole
3 tbsp Green Olives
3 tbsp Black Olives
400g Can of Chickpeas, drained
150g Feta Cheese, crumbled
Handful of Oregano
Handful of Mint

New Potatoes (Optional)
500g New Potatoes
Knob of Butter
About 8 Mint Leaves

1. Preheat the oven to put 200c/180c fan assisted. Place the chicken in the roasting tray and score the front of the chicken and on the legs. Make the dressing by mixing the lemon juice, garlic, olive oil and seasoning in a bowl. Take 4 tbsp of the dressing and rub all over the chicken. Then place the two halves of the juiced lemon and place in the chicken. Cover with tin foil and put in the preheated oven for 30 minutes.

2. While in the oven mix the courgettes, garlic cloves, red peppers, red onions, oregano and mint in a bowl and mix with 1 tbsp of dressing and 1 tbsp of olive oil. Toss in the bowl so the dressing/olive oil covers the vegetables.

3. After the 30 minutes uncover the roasting tray and place the vegetables in the tray around the chicken and drizzle the remaining dressing over the chicken. Then place the foil back over the tray and place back in the oven for a further 30 minutes.

4. After 30 minutes remove the tin foil. Then place back in the oven for a further 30 minutes.

5. After the 30 minutes remove the chicken and rest on a tray. While it rests add the chickpeas and olives to the vegetables and mix. Then top with feta cheese and black pepper. Put back in the oven for 10 minutes.

6. (Optional) For the new potatoes, put the new potatoes (if too big cut in half), the mint leaves, a pinch of salt and top with water in a large pan. Boil until you can stick a fork in the potato with ease (should take 10 minutes). Drain the water and add butter and give a good shake in the pan.

7. Carve the chicken and serve with potatoes (And white wine, if you have it).

Καλή όρεξη! (Greek for enjoy your meal)