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)

Chicken Parcel with Summer Potato Salad

The days are getting warmer and the food is more lighter. So here is the start of the summer season. Chicken is a good staple for any summer dish and the potato salad is a good accompaniment.  A meal done in under 30 minutes!

Only cooking for yourself? Leave the other prepared breast
for another day

Serves 2

2 Large Chicken Breasts
1 Ball of Mozzarella Sliced
8 Streaky Bacon Slices
Olive Oil
Salt and Pepper
Rocket

Potato Salad
6-8 New Potatoes, cut in half
2 tbsp Mayo
1 ½ tsp Dijon Mustard
2 tbsp White Wine Vinegar
Handful of Chopped Chives
Salt and Pepper


1, Heat the oven to  200c/180c fan assisted. The take a chicken breast and make a cut in the middle of the chicken, on the side half way deep. Put the mozzarella slices in the chicken. Then lay 4 rashers of bacon down and lay the chicken on top. and wrap the chicken in bacon and season. Repeat this for the second breast.

2. Heat some oil in a frying pan. Fry the chicken breast one at a time starting with the side where the bacon strips meet. Flip after 4-5 minutes or when the chicken goes white then cook other side.

3. Then put the chicken on a tray and put it in the oven for 20 minutes.

4. For the potato salad. Boil the potatoes until they are just cooked. Leave to cool. While cooling, mix all the other ingredients in a bowl. Then when the potatoes are cool mix with the mixture.

5. Plate the chicken, potato salad and rocket.

Individual Pavlova (V)

Complete your Valentine's day with these lovely desserts. Make them extra special by pipping them to a heart shape. Just trace a cutter or heart shape and fill in with the meringue mix. 

Heart Shaped-ish

Makes 6 Individual Meringues

3 Egg Whites

250g Caster Sugar

500g Frozen Summer Fruits, defrosted

300ml Whipping Cream

2 tbsp Icing Sugar

1, Preheat oven to 150c/130c fan assisted. Put the egg whites in a clean bowl and whisk with an electric whisk (don't attempt a manual whisk unless you have the stamina for it). They should fluff up. Gradually add the caster sugar until used up. Keep whisking until the mixture is glossy and thickened so much it can keep its shape. Good test, if you want to be daring is tip the bowl over your head and it won't fall out. Only do this when you know it's going to stay. 

2. Either spoon on to baking paper or pipe into circles, hearts or any desired shape you want. 

3. Stick in the oven for 30 minutes. Then after that time turn the oven off and prop open the oven door and leave the meringue in the oven. They should be able to lift from the baking sheet with ease. If not put in the oven for longer. 

4. While the meringues are in the oven whip the cream adding the icing sugar to sweeten. 

5. Assemble any way you see fit. Either have one meringue add cream and fruit and crumble one meringue over the top OR stack for the ultimate pudding. Enjoy and Happy Valentine's Day!

 

Strawberries and Cream Scones (V)

I am here with a Summery baked good which can be enjoyed with tea or a nice cold glass of lemonade. Remember to stay hydrated this Summer.

Makes 10
400g Self Raising Flour
1 tsp Baking Powder
100g Butter
200ml Milk
1tsp Vanilla Extract
1 Egg, beaten
Pinch of Salt
3 tbsp Icing Sugar
3 tbsp Caster Sugar

Filling
150ml Double Cream/Clotted Cream
200g Strawberries
Strawberry Jam

1. Preheat the oven to 220c/200c Fan assisted. Put a greaseproof paper on a baking tray. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar

2.  Make a well in the middle of the bowl. Warm the milk over the hob (Don't let it boil). Gradually mix the milk with the crumbs. If too sticky add more flour and if too dry add more milk.

3. Sprinkle flour on the work surface, rolling pin and hands. Then cover the dough with flour and begin to roll and then fold the dough over. Do this about 3 times so that dough is smooth. Then finally roll out the dough so its thick (probably about 3-4 cms).

4. Take a cutter, about 5-6cm in diameter (if you don't have one, use the rim of a large glass/wine glass). Cut them out and once you have cut as many as you can out roll the dough out again and repeat the process until you run out of dough.

5. Place the dough onto the baking tray with the greaseproof paper. Brush each of the pieces of dough with the beaten egg.

6. Bake in the oven for about 10 minutes. The crumpets will have risen and will be golden on the top.

7. While leaving to cool, if using double cream, whisk the double cream until thick and add 2 teaspoons of icing sugar. Slice the strawberries into quarters.

8. When assembling a scone you the scone in half and layer with cream, strawberries and jam. Then sprinkle with icing sugar. Serve. 

American Style Pancakes

So I thought, I would try something different. For the sweet side, I decided to do American style pancakes. Much thicker and fill you up quicker than the standard Shrove Tuesday ones.

Makes about 8 Pancakes

200g Self Raising Flour
1 tsp baking powder
2 Medium Eggs
300 ml of milk
Pinch of salt
Butter
And choice of filling/topping

1. Add the baking, self raising flour and salt to a mixing bowl.

2. Create a small well in the centre of the bowl. Crack the eggs in the centre and begin to whisk.

3. Gradually add the milk while whisking. The mixture should be slightly thicker than British pancake batter.

4. Add a bit of butter and add a ladle full of batter to the pan. You don't need to spread this round the pan, as you want a thicker pancake. Let it cook for 2 minutes and flip. Cook on the other side for 2 minutes. Serve

I came up with a few suggestions for toppings/fillings.

Maybe Maple Syrup?

Apple and Cinnamon Compote?
Take about 2/3 apples and chop them up (skins on or off). Add them to a pan with a bit of lemon and water that just covers a base of a pan. Add about 2 tbsp of caster sugar and 1 tsp of cinnamon. Leave it to cook for 15 minutes. They should soften.

 Summer Fruit compote?
Take 500g of frozen summer fruit (strawberry, raspberry, blackberries etc). Add them to a pan with just enough water to cover the base. Add 2 tbps of caster sugar. Cook for 10 minutes.

What did you have with your pancakes?