by Sherri Bryan
Method for the barbecue sauce
Put all the ingredients, except the ribs, into a saucepan and bring to the boil.
Turn down the heat to a simmer and cook for about an hour, stirring regularly, until the sauce has thickened.
Method for the ribs
Put the ribs into a large pan and cover with water. Bring to the boil and then turn down to a simmer and cook for an hour.
Remove the ribs from the pan and place them in a roasting dish.
Cover the ribs with half the sauce and bake in an oven preheated to 180ºC/350ºF/Gas 4 for between an hour, and an hour and a half, basting regularly.
When the meat starts to shrink away from the bones and is soft to the touch, turn off the oven and take the roasting dish out. Cover with foil and leave to rest for ten minutes.
Cut into portions and serve with the remainder of the barbecue sauce.
Thai Sweet and Sour Pork Spare Ribs
Ingredients
1 kilo/2 lbs pork spare ribs. (If you can get the ribs as a whole rack, this is preferable).
2 tablespoon vegetable oil
2 cloves garlic, crushed
1 medium onion, chopped
3 teaspoons fish sauce
2 tablespoon oyster sauce
4 tablespoons tomato ketchup
1 tablespoon white vinegar
2 tablespoons sugar (You can use honey if you prefer).
2 tablespoons lime juice
½ teaspoon chilli flakes (or more if you like your ribs really spicy)
60ml/2 fl oz pineapple juice
Method
Put all the ingredients except the ribs into a large bowl or dish and mix them together to make a marinade.
Add the ribs to the mix and make sure they are well covered.
Transfer the ribs and the marinade to a large plastic food bag, squeeze out as much air as you can and leave them in the fridge overnight if you can, but for at least three hours.
At the end of the marinating time and when you are ready to cook the ribs, preheat your oven to 150ºC/300ºF/Gas 2.
Take the ribs out of the plastic bag and put them into a baking dish, lined with foil. Keep whatever marinade is left in the bag.
Cook the racks for two hours, brushing with the reserved marinade and turning them over a couple of times during cooking.
After two hours, turn the heat up to 180ºC/350ºF/Gas 4 and cook for a further forty minutes or so, basting and turning the ribs until they are well-coloured (but not burnt) and the meat is tender.
Allow the racks to rest for ten minutes and then cut into ribs.
NOTE: The meat on Thai spare ribs should be chewy tender as opposed to fall off the bone tender
NOTE: These are equally good cooked on the barbecue.
Pumpkin and Coriander Soup
Ingredients
1 kilogram of pumpkin flesh, roasted
1 large onion, peeled and chopped
4 cloves garlic, peeled
1 carrot, peeled and chopped
2 teaspoons ground coriander
½ teaspoon dried thyme
1 litre hot vegetable stock,
Olive oil
A little salt (Remember that the stock will be seasoned, so add a little less than you usually would. You can always add more later if necessary).
Plenty of black pepper
Method
Preheat the oven to 180ºC.
Put the pumpkin flesh into a roasting tin with the onion, garlic, carrot and coriander.
Sprinkle the ground coriander over the top, along with salt and pepper to season, and drizzle everything with a generous glug of olive oil.
Place the tray in the preheated oven and roast everything for around 45 minutes or until the pumpkin and carrot are soft.
Transfer the roasted ingredients into a saucepan and add hot stock. Boil for a minute and then turn the heat down to a simmer and cook for twenty minutes.
At the end of the cooking time, blitz the soup with a blender and check for seasoning.
If the soup is too thick, thin down with a little water or stock.
Serve with croutons and a swirl of sour cream.
Hake Steaks with Lime, Black Pepper and Butter Sauce
Ingredients
4 hake steaks, bones removed but skin left on
4 tablespoons olive oil
A generous knob of butter
Lime juice
Salt
Freshly ground black pepper
A handful of fresh flat-leaf parsley, chopped
Method
Heat a heavy-based griddle pan or frying pan until hot.
Season the fish with salt and pepper and brush the skin with a little olive oil.
Carefully place the fish steaks in the hot pan, skin side down
Fry the fish for 3 minutes before adding half the butter and 2 tablespoons of the oil to the pan. Turn the fish over.
Cook for another 3 minutes.
Check that the fish is cooked by putting the blade of a sharp knife into the thickest part of the fish. If the flesh is opaque and flakes easily, the fish is cooked. If it is still translucent, the fish is raw, so cook for a minute longer and check again.
Remove the cooked fish from the pan and put on a warm plate while you finish the sauce.
Turn off the heat and add the remaining olive oil and butter to the hot pan.
Add the salt to taste and a good grinding of black pepper.
Finally, add the lime juice and stir in the chopped parsley.
Pour over the hake steaks and enjoy!
NOTE: Take care if you’re using a pan with a handle that heats up along with the pan. I’ve burned myself plenty of times on one of those!
Double Chocolate Brownies
Ingredients
8 oz unsalted butter
15 oz sugar - white or brown (if you use brown, the brownie will slightly fudgier)
3 oz cocoa (not drinking chocolate)
1 level teaspoon salt
1 level teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
4 large eggs, beaten
6 oz flour (plain or wholewheat)
16 oz chocolate chips or the same amount of chocolate broken into small pieces
To Decorate
6 oz good quality plain or milk chocolate, broken into small pieces.
Method
Preheat oven to 350ºF/180ºC and line a baking tray (11" x 7" x 1") with baking paper. Melt butter over a medium heat and add sugar. Stir and keep over heat, stirring gently until the sugar has melted.
Put the butter and melted sugar into a bowl. (Take care, it will be very hot).
Stir in the cocoa, salt, baking powder, espresso powder and vanilla.
Add the eggs gradually, stirring them into the mixture until combined and everything is smooth.
Add the flour and fold into the mixture using a metal spoon.
Add the chocolate chips to the mixture and stir through until well distributed.
Bake in the centre of the oven for 40 - 55 minutes*, or until a skewer inserted into the middle comes out covered in wet crumbs. (As opposed to raw mixture). The cake should feel quite firm to the touch on the surface, but the centre should still be a little squidgy.
Allow the cake to cool completely in the tin.
When the cake has cooled, melt the chocolate to spread over the top. You can do this as follows;
You will need a saucepan and a heatproof bowl that will fit on top of the pan. Put enough water in the pan to allow the bowl to sit above it, but not touch it. (Take care not to let the bottom of the bowl touch the water, or any water get into the bowl, or the chocolate will become grainy and unusable). Bring the water to a boil and then turn down to a simmer. Break the chocolate into small pieces and put into the bowl. Allow the chocolate to melt slowly over the gentle heat, stirring once or twice.
When the chocolate is melted, pour it over the cooled cake and spread it e
venly over the surface.
Allow the chocolate to cool and set.
Once cool, cut the cake into brownies and enjoy!
NOTE: *The cooking time will very much depend on your oven. It takes around 40 minutes in my oven but in my friend's oven, it takes almost an hour. The trick is to do the skewer test to catch it when it's just right and take it out of the oven before it's completely cooked (but not raw). The residual heat of the cake will finish it off.
No Added Sugar Chocolate Brownies
Ingredients
8 oz dates, stoned
4 oz unsalted butter, softened
1 large egg, beaten
1 ripe banana, mashed
1 tablespoon vanilla extract
4 oz chocolate chips or the same amount of chocolate broken into small pieces
3 oz plain flour + 2 teaspoons baking powder stirred together
To Decorate
6 oz good quality plain or milk chocolate, broken into small pieces.
Method
Preheat oven to 180ºC and line a baking tray (11" x 7" x 1") with baking paper.
Put the dates into a saucepan with just enough water to cover them.
Cook the dates over a low heat until they become soft.
Drain the dates and blend in a food processor until smooth. Leave to cool. (If you don't have a food processor, mash the dates well with a fork or a potato masher).
In a large bowl, mix together the dates and the butter with a wooden spoon until light and fluffy.
Add the mashed banana, the vanilla extract and the egg and mix everything together well.
Melt the first lot of chocolate (4 oz) following the method in the last recipe. When it's cooled a little, stir it into the mixture in the bowl.
Now fold the flour into the mixture, using a metal spoon.
When all the flour has been combined, pour the mixture into the prepared tin and smooth the top.
Bake in the centre of the preheated oven for 30 - 35 minutes or until a skewer inserted into the centre comes out as before, with wet cake crumbs on it.
When the cake is cooked, remove from the oven and allow it to cool completely.
Following the method in the last recipe, melt the chocolate for decorating (6 oz) and spread it over the surface of the cooled cake.
Cut into squares and enjoy.
Spiced Ginger Cake
Ingredients
7 oz unsalted butter
7 oz soft brown sugar
10 fl oz black treacle or golden syrup - whichever you prefer. I’ve tried this with both and it works with either
8 fl oz cola flavoured drink
10 oz wholewheat flour
2 teaspoons bicarbonate of soda
2 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
10 fl oz mayonnaise
2 eggs
To decorate
Icing sugar mixed with a pinch of cinnamon
Method
Preheat the oven to 170ºC and line an 8” x 12” baking pan with greaseproof paper.
Put the butter, sugar and treacle or golden syrup into a saucepan and melt together over a low heat until combined.
Add the cola drink to the pan and mix well.
Take the pan off the heat and add the flour, bicarbonate of soda, ginger, cinnamon and allspice. Beat everything together well.
In a bowl, mix together the mayonnaise and the eggs. Then add them to the cake batter.
Pour the mixture into a lined baking tin and cook in the centre of the preheated oven for around 50 minutes. The cake is ready when a skewer pushed into the centre comes out just clean. If it’s still wet, cook for five minutes more and check again.
When the cake is ready, allow to cool in the tin.
When the cake is cool, remove from the tin, dust with the cinnamon icing sugar and cut into squares.
Mulled Spiced Punch
Ingredients
1 litre of apple juice
4 tablespoons brown sugar
4 tablespoons maple syrup
The zest and juice of six clementines or tangerines
The zest of 1 lemon
The zest of 1 lime
2 whole cloves
1 allspice berry
1 x 1” piece of root ginger, peeled
3 cinnamon sticks
1 vanilla pod, split in half lengthways
3 litres of dry cider
3 measures of bourbon
2 star anise
Method
Put the apple juice, sugar and maple syrup into a saucepan with all the fruit zest and juice, the cloves, the allspice berry, the ginger, the cinnamon sticks and the vanilla pod.
Cook over a gentle heat, stirring occasionally, until the sugar has completely dissolved.
When the sugar has dissolved, turn up the heat and bring the liquid to a boil and continue to boil until it has reduced to a thickish syrup.
Turn down the heat and add the cider, bourbon and star anise to the pan. Heat very gently for a few minutes before serving in heatproof cups or glasses and sipping with care!
Mulled Non-Alcoholic Punch
Ingredients
2 litres grape juice
1 litre pineapple juice
1 litre dry ginger ale
330 ml pure coconut water
The zest of 1 large orange
The zest of 1 large lemon
The zest of 1 lime
The zest of 1 grapefruit
6 tablespoons maple syrup
1 bay leaf
1 cinnamon stick
1 allspice berry
To garnish
Extra cinnamon sticks
Method
Put all the ingredients except the garnish into a saucepan and bring to a simmer.
Allow everything to cook together for a few minutes.
Turn off the heat and serve in heatproof cups or glasses with a cinnamon stick for stirring
Chicken and Shellfish Paella
Many Spanish cooks will tell you that you cannot make an authentic paella without using a ‘Sofrito’, which is a blend of ingredients combined together to create a concentrated flavour base. Sometimes it’s cooked, sometimes not and the ingredients vary. Where I live the most common Sofrito is made with tomatoes, onions, garlic and olive oil which are cooked together in a pan until they have reduced and the flavours have intensified. This is then used in recipes, such as paella, as an added flavouring.
Ingredients
For the Sofrito
1 large can crushed tomatoes or 6 large ripe tomatoes, diced
1 medium white or yellow onion, finely chopped
6 large cloves garlic, crushed
Olive oil
Salt and pepper to taste
For the Paella
6 chicken thighs, skin and bone removed and cut into quarters.
NOTE; If you prefer to leave the bones in, you will need to increase the cooking time accordingly.
12 king prawns, peeled and de-veined but with the tail shell left on. (If you prefer, you can leave the shells on the prawns. It’s certainly quicker than peeling and de-veining them, but I always peel them as they’re easier to eat that way).
500 g mussels, scrubbed and de-bearded
2 small squid (Ask you fishmonger to clean and prepare the squid for you and slice it into rings or small pieces)
100 g Chorizo, diced
8 slices pancetta or smoked bacon, chopped
2 litres homemade chicken stock, hot.
2 large pinches saffron
1 heaped tablespoon smoked paprika
500 g paella rice (Bomba if you can get it, Arborio if you can’t. Long grain rice is not suitable for a paella)
1 small bunch flat-leaf parsley, chopped
2 handfuls frozen peas
1 large onion, finely chopped
2 tablespoons of Sofrito
Olive oil
Sea salt
Freshly ground black p
epper
Two large lemons cut into wedges
NOTE : If you don't have a Paella pan you'll need a shallow, circular pan, preferably with a lid, although I don't have a lid on mine, I just use aluminium foil. Spanish friends of mine cover their Paella pan with another one, upturned on top of it. I would cook this Paella for six in a 15" diameter/2" high circular pan.
Method for the Sofrito
Cover the base of a pan with olive oil and place over a medium heat.
Fry the onions and garlic until soft and translucent but take care not to burn them.
Add the tomatoes to the pan and season well with salt and pepper
Cook until the tomatoes have reduced and combined with the onions and garlic to form a puree-like consistency. Turn off the heat.
When the Sofrito has cooled you can keep in the fridge for up to five days or freeze it in portions to use at your convenience.
Method for the Paella
Heat a little olive oil in the pan and add the chicken pieces. (If you’ve left the chicken skin on, you won’t need a lot of oil as the skin will produce quite a bit).
Cook until almost cooked through, which should take between 15 and 20 minutes. It will finish cooking in the pan later.
Remove the chicken from the pan and put to one side, on a plate covered with a lid or foil.
Add the sliced chorizo and pancetta or bacon to the same pan and fry until browned.
Next, add the onion and garlic and fry until soft.
Add the Sofrito to the pan and fry gently.
Meanwhile infuse the hot chicken stock with the saffron.
Add the smoked paprika, rice and half the infused stock to the pan and leave to cook on a medium heat. Give the rice a good stir and then leave it alone.
