Sticky Whiskey BBQ Ribs

Does anybody out there not like Ribs?  Seriously, everybody I know loves them in one form or other.  Plus it seems, the stickier and messier, the better!

These ribs are just so incredibly addictive you will possibly NOT want to share them. Actually that's a damn good idea.  There's always someone that eats too quickly, thereby tucking into more than their fair share. In a crowd there's the typical row over whose had the most and then arguments over who can take the last one.

Share, don't share, it's your choice.  But may I suggest making extra batches if you do intend to share.  If, and it's a big IF, there are any leftover they freeze well for another day, bonus.  Could they even tempt vegetarians to convert?

Tuck into these Sticky Ribs and you'll soon realise it's the only recipe for ribs you may need.  You'll have to try them for me to prove it to you though.

You can thank me later.  Enjoy

PS Bibs essential (excuse the pun!).

Ready to tuck into Sticky Whiskey BBQ Ribs?

Sticky Whiskey BBQ Ribs Recipe (Serves 3-4)

Ribs and Spice Mix:-

2 racks pork ribs

1½ teaspoons paprika

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dried thyme

¼ teaspoon celery salt

¼ teaspoon ground cayenne pepper

Whiskey BBQ Sauce:-

4 tablespoons of your favourite whiskey

80ml Tomato Sauce (Ketchup)

2 tablespoons Brown Sauce (i.e Daddies)

6 tablespoons Molasses

2-3 teaspoons Liquid Smoke

Instructions:-

Preheat oven to 150c (130 fan)

Separate ribs and place them (in a single layer) into a double foil lined roasting dish.

Place all spice mix ingredients into a small bowl and mix well.

Sprinkle half of the spice mixture all over the ribs.  Turn ribs and sprinkle over remainder of mix.  Give all ribs a good massage to work in the spices and lay out in a single layer again.

Sprinkle 2 tablespoons of water over the ribs and place into oven.  Roast  for 2 hours or until tender.  Checking them and turning occasionally, adding a little more water if becoming dry.

Meanwhile make the Whiskey BBQ Sauce.  Place all ingredients into a bowl and mix well to combine.  Set aside for later.

Once ribs are tender, remove from oven and Pour approximately 6-8 tablespoons of the BBQ sauce all over ribs.  Turn and mix well to coat all ribs evenly with the sauce.

Place back into oven uncovered for 10 minutes.  Remove and toss again for 10 minutes.  Remove, toss again and cover for a further 10 minutes or until very sticky, but not dry.

Serve immediately with side dishes of your choice.

NOTE: - Once cooked, ribs can be cooled and reheated in microwave for 1 minute.  Or, can be frozen for another day.  Defrost thoroughly before reheating.

Boil remaining BBQ in a small pan, reduce and simmer for 2-3 minutes.  Remove from heat and leave to cool.  Serve as a dipping sauce with other dishes.

Sauce will keep in a suitable container in the fridge for 2-3 weeks.

Halloumi and Strawberry Salad

It's been 4 weeks now since my chemo session.  I was due to have 3 months of treatment, every other Tuesday.

What time I have left I intend to be spending as quality time having fun with my family and friends.  That includes enjoying as many foodie delights as possible.

I've always had a great love for the saltiness and sqweak of a good quality Halloumi Cheese.  Paired with sweet Strawberries and you encounter the most delicious partnership. 

Having already been through several periods of illness over the past 4/half years, the medical team were unsure that I would be strong enough to accept another session of chemo, especially as this was a lot stronger dose than the treatment previously received

It transpires that my body clearly can't cope.  The first session has just about rendered me pretty much useless.  All further sessions have been cancelled under the circumstances.  This a great relief, what's the point in spending 3 months plus in a zombie like state?

Halloumi & Strawberry Salad (Serves 1 – easily doubles)

4 Strawberries, hulled and cut in half or quartered

½  tbsp Balsamic vinegar

Squirt of Lemon juice

½ tbsp Extra virgin olive oil

Sea salt and freshly ground black pepper

3  x ½" thick slices Halloumi cheese (cut from a block, or more if starving)

1 tbsp Olive oil

Small handful of mint leaves (finely chopped)

2 small Cos lettuce leaves, finely chopped (or a handful of mixed leaves)

Prepare the Strawberries & dressing:-

Place strawberries into a small bowl, add the balsamic vinegar, extra virgin olive oil,. lemon juice and season with sea salt and black pepper.  Stir well to combine and leave to one side.

Prepare the Halloumi:-

Heat olive oil in a frying pan and pan fry the Halloumi slices on both sides until golden brown (about 1-2 minutes per side).

Recipe adapted from scandifoodie

Homemade Peking Duck and Duck Sauce Recipe

LUVA DUCK?

Two days prep and cooking, but damn it's worth the effort and wait.

A Chinese restaurant favorite and rightly so.  I could eat this for breakfast, lunch and dinner, could you?

Don't forget, this coming weekend is Chinese New Year.  There's no better way to kick off your Chinese feast than with Peking Duck.

For the Peking Duck:-

1.4kg (approx) Oven ready duck

Sea salt flakes

4 tsps Chinese five spice powder (click for recipe) or store bought

4 Whole star anise

2 Cinnamon sticks (halved)

2 tbls Runny honey

For the Duck Sauce:-

3 tbls Hoisin sauce

1 tbls Granulated sugar

3 tbls Water

Prepare the duck – Remove the back bone and flatten the duck.  Cut in half to provide 2 x separate duck halves.

Using a chef’s torch, burn off any stray hairs.  Or remove them with tweezers.

Pour boiling water over each portion and leave to cool.  Pat dry with kitchen paper to remove any excess moisture.

Place both portions (skin side up) onto a rack over a tray.  Place uncovered in the fridge overnight to dry out the duck skin.  Or if space, hang over a tray in a cook place.

Cooking the duck – Preheat oven to 150c.  Meanwhile.  Pierce the skin in several places (do not cut through the flesh) Rub plenty of sea salt and half of the Chinese spice five seasoning all over the skin sides.  Message well and push well into the skin.

Place the duck halves skin side down onto the rack over a roasting try.  Rub the remaining Chinese five spice onto the insides of the duck halves.  Lay on the Star Anise and Cinnamon sticks.

Place in the oven for 2 hours.  Draining off excess fat in try occasionally.

After 2 hours turn over and place skin side up and ½ hour or until meat is tender.

Remove from the oven and turn on the grill to highest setting.  Pour approx 1 tablespoon runny honey over each of the portions and brush all over to evenly distribute.

Place under grill until skin is crisped but not burnt.

Remove and leave to cool slightly before shredding with two forks.

Whilst Duck is cooling make the Sauce – Place all ingredients into a small saucepan and bring to a boil.  Taste and add more sugar if necessary.  If too thick add a little more water.  Remove from heat and pour into a small serving bowl.

Serve with sliced cucumber, sliced spring onions and duck pancakes with the sauce.

TIP: This can all be made ahead and simply warmed through before serving.  The duck and sauce freeze well too.

 Happy feasting.

Spicy Mango Chutney

Tongue Dancing Chutney

Nothing better than that eh?

Being an Indian food lover it's par for the course to also enjoy all the related pickles & relishes etc; especially Mango Chutney.  A Chutney I had always store bought until early last year when I realised I always complained there were too many lumps of Mango and not enough sauce/juice so decided to started experimenting until I came up with a recipe I was happy with.

Juicy, full of flavour and spicy too, can't get better than that can it?

Be prepared for your tongue to dance with delight once you've tried it.  Not only fab with a pickle try or additional condiment to curries, but amazing with cheese & biscuits and cold meat platters too.

So not only is this very versatile, it's cheaper than store bought and seems to last forever in the fridge too. Also makes a beautiful foodie gift when presented in a pretty jar.

Enjoy and please do let me have your thoughts if you make it too.

Spicy Mango Chutney

2 Ripe fresh mango (peeled and cut into small cubes)

250ml White wine vinegar

800gms White granulated sugar

2 tsps Ground ginger

2 tsps Garlic powder

2 tsps hot chilli powder (more or less to taste see tip below)

2 tsps Sea salt

6 Cardamon pods (seeds only)

1/2 tsp Black pepper corns

1/2 tsp Whole cloves

Mix a small amount of the vinegar (approx 1 tablespoon) with the ginger, garlic and chilli powder to make a paste.

Place the remaining vinegar in a heavy pan.  Add the sugar and bring to the boil, continue to boil until the sugar has completely dissolved.

Grind the peppercorns and cloves and add to the pan with the salt, cardamon seeds and the paste.  Mix well and the mango cubes.

Reduce the heat and cook uncovered until the mango is soft.  Break up some of the cubes to avoid a very lumpy chutney and continue to cook until thickened.

Leave to cool slightly and pour into clean jars.  Keep refrigerated.

Tip once made this will be very spicy but mellows slightly on standing.  (best made a day before consuming)

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