Sizzling spare ribs with BBQ sauce

Delicious gooey ribs.

Servings

6
 

Ready In:

35 minutes + overnight

Good For:

Mains
 

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About this Recipe

By BBC Good Food 

We continued the BBQ theme by serving Spare Ribs in BBQ sauce, again from the BBC Good Food website. This recipe was so simple too, make the marinade and add the ribs in for as long as possible, we did our over night, but it can be as long as three days – even I’m not that organised!

We cooked ours in the oven and grilled them at the very end. The result was  lovely gooey ribs which left our hands so messy but we didn’t care.

Enjoy them with the Smoked Texan Chicken Wings and some Southern Potato Fries.

Ingredients

  • 4 x 500g pork spare ribs
  • 1 bunch spring onions, roughly chopped
  • scotch bonnet chilli, seeded and finely chopped
  • 4 cloves garlic, roughly chopped
  • 6 tsp rum
  • 6 tbsp demerara sugar
  • 6 tbsp dark soy sauce
  • 6 tbsp honey
  • 6 tsp Dijon mustard
  • 1 tsp ground allspice

Step by Step Instructions

Step 1

Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they’re coated in the sauce. (You can keep the ribs uncooked – tightly covered – in the fridge for up to 3 days. You can also freeze them for several months.)

Step 2

 Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving. 

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Key Lime Pie

Key Lime Pie

Key Lime Pie

A simple biscuity pie with a zesty punch

Servings

8  

Ready In:

30 mins prep
25 mins cooking 

Good For:

Dessert

Inroduction

About this Recipe

 By BBC Food Team 

There are many different recipes for Key Lime Pie, we chose this one mostly because we got to use HobNobs. Looking forward to having another slice during the Grand Prix tomorrow.  Thank you BBC Good Food. Nom nom!

Ingredients

  • 300g Hob Nobs
  • 150g melted butter
  • 397g sweetened condensed milk
  • 3 medium egg yolks
  • 4 limes, juice and zest
  • 300ml double cream
  • 1tbsp icing sugar
  • lime zest for decoration

Step by Step Instructions

Step 1

Heat the oven to 160C/fan 140C/gas 3.

Step 2

Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).

Step 3

Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.

Step 4

Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.

Step 5

Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.

Step 6

Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.

Step 7

To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.

Step 8

Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

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Cuban-Style Roast Pork Shoulder With Mojo

Cuban-Style Roast Pork Shoulder With Mojo

Cuban-Style Roast Pork with Mojo

A slow roast pork recipe with a punchy marinade.

Servings

6 – 10

 

Ready In:

15 minutes prep
6 hours cooking

 

Good For:

Main

 

Inroduction

About this Recipe

By Serious Eats 

This pulled pork recipe has a wonderful marinade whose aromas filled our home today. We served the pork with the mojo drizzled over and it was delicious, if unfortunately, a little dry. Next time we make it, we will roast the pork on a high temperature for a short time, and then lower the temperature to slow roast it for the remaining 5-6 hours, which will hopefully solve the problem.

Ingredients

For the Mojo

  • 8 medium cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp freshly ground black pepper
  • 1/4 cup fresh oregano leaves, minced
  • 1/2 cup fresh orange juice 
  • 1/4 cup fresh lime juice (about 3 to 4 limes)
  • 1/4 cup extra virgin olive oil
  • kosher salt

For the Pork and to Finish

  • 3-3.5kg boneless pork shoulder roast, rind removed
  • 1/4 cup finely chopped fresh mint leaves
  • 3tbsp finely chopped fresh oregano leaves
  • lime wedges and rice for serving

Step by Step Instructions

Step 1

For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in refrigerator. Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing.

Step 2

For the Pork and to Finish: Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest 10 to 15 minutes.

Step 3

Pour accumulated pork juices into a bowl and discard all except 1 cup. Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.

Step 4

Serve shredded pork, passing mint mojo and lime wedges on the side. Serve rice, beans, and plantains on the side. Reserve any leftovers for sandwiches.

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Salmon ceviche with fennel salad

Salmon ceviche with fennel salad

Salmon Ceviche with fennel salad

This is a divine dish, very simple to make and bursting with flavour.

Servings

4
 

Ready In:

1 hour
no cooking

Good For:

Starter
 

Inroduction

About this Recipe

By Stuart Gilles, BBC Food 

This ceviche recipe leapt out at me for its elegance and simplicity. It is absolutely beautiful to look at and delightful to eat. We made it serve two for a lunch but it was probably a little too much, so next time we will make half quantities. There will be a next time as it is going on THE FAVOURITES list.

Ingredients

For the ceviche

  • 250g organic salmon fillet, skinned
  • 2tbsp rock salt
  • 1 tbsp red chillies, finely diced
  • 75ml  pink grapefruit juice
  • 1 tbsp lime zest
  • 150ml lime juice (about 5 limes)
  • 20g caster sugar
  • 30 leaves coriander, finely chopped

For the salad

  • 1 bulb fennel, finely sliced
  • 110g baby salad leaves

Step by Step Instructions

Step 1

For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes.

Step 2

Remove the salmon from the fridge, carefully wash off all the salt and pat it dry.

Step 3

In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine.

Step 4

Slice the salmon at an angle – each piece needs to be about 2-3mm thick.

Step 5

Lay four slices evenly in a straight line onto each serving plate.

Step 6

Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes.

Step 7

For the salad, soak the sliced fennel in iced water for 2-3 minutes, before removing and draining. Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing.

Step 8

Place the fennel salad on top of the salmon and serve

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Peach Cobbler

Peach Cobbler

Peach Cobbler

In Jamie’s words; one of the tastiest and easiest dessert recipes

Servings

6

Ready In:

50min

Good For:

Dessert

Inroduction

About this Recipe

By Elena Silcock, BBC Good Food

Who knew Peach Cobbler was so quick to make and can be rumbled up from ingredients kept in the store cupboard in under an hour?

The pudding was particularly welcome this week as we had our first decent snow in London for around 5 years. We all went sledging after school and then tucked into the peach cobbler to warm us up.

This recipe is from the BBC Good Food website, Jamie Oliver has a slightly more sophisticated one if you are making it for a dinner party. We served ours with the finest custard we could find, but I believe it is more traditional pair it with vanilla ice cream.

Enjoy, it is fun to make and lip-smackingly good!

Ingredients

  • 2 x 410g can drained sliced peaches
  • 120g golden caster sugar (+ some for sprinkling)
  • 1 tsp ground ginger
  • 150g plain flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 150g butter
  • 1 small egg
  • to serve custard or ice cream

Step by Step Instructions

Step 1

Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.

Step 2

Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.

Step 3

 Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream or custard 

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Texas Buttermilk Pie

Texas Buttermilk Pie

Texas Buttermilk Pie

Surprisingly delicious buttermilk pie

Servings

6

Ready In:

50min

Good For:

Dessert

Inroduction

About this Recipe

By Texas Highways Magazine 

Texas buttermilk pie doesn’t sound that exciting or look the exciting, but in my house it disappeared within the blink of an eye. Initially there was the general ‘what is that?!’ comment. The four year old tried a tiny piece, she said, ‘Go on try it, it’s like a real cake!’ The six year old then had the tiniest morsel, but before it had left his mouth he was demanding more. So there you go, boring looking puddings can go down a storm.

I think it is the nutmeg that makes this recipe so nice and they were right it is the cake version of our rice pudding. I can’t recommend it enough.

Thank you to Texas Highways magazine for the recipe. I’m off to find out why it is also known as ‘Chess Pie’

Ingredients

  • 1 cup caster sugar
  • 1/4 cup self-raising flour
  • 1/2 cup butter, melted and cooled
  • large eggs, beaten
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • a dash nutmeg
  • 1  unbaked 9-inch pastry shell

Step by Step Instructions

Step 1

Combine the sugar and flour in a medium bowl.

Step 2

Add the butter, eggs, buttermilk, vanilla and nutmeg and mix well.

Step 3

Pour into the pastry shell and bake at 220C (or 200C in a fan oven) for 15 muinutes. Reduce the oven temperature to 160C and bake until the pie is set (about 25 minutes). Cool before slicing.

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Smoked Texan Chicken Wings

Smoked Texan Chicken Wings

Smoked Texan Chicken Wings

Served with coleslaw

Servings

6

Ready In:

2 hours 30min

Good For:

Starter

Inroduction

About this Recipe

By Mary Berry, BBC 

As we are having unseasonably warm weather at home this week, we have gone for a BBQ meal for the Texan Grand Prix. Smoked Texan Chicken Wings appealed to us as they are so easy to make, simply put the chicken wings in a container with all of the other ingredients and bung them in the fridge for a minimum of 2 hours. (We put ours in the night before.)

To cook you can barbecue them or simply roast them in the oven for 30 minutes. They were finger lickin’ good and went down a storm with our ribs, coleslaw and southern potato wedges. Thanks Mary Berry and BBC Food for the recipe.

Ingredients

  • 1kg chicken wings
  • 1 tbsp light muscovado sugar
  • 1 tbsp tomato ketchup
  • 2 tsp sweet smoked paprika
  • 1 clove garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp worcestershire sauce
  • 2 tbsp olive oil

Step by Step Instructions

Step 1

Put the chicken in a large bowl and season with salt and pepper. Put the remaining ingredients in another bowl and mix.

Step 2

Pour the marinade over the chicken and toss to coat. Cover with cling film and marinate in the fridge for at least 2 hours or overnight.

Step 3

When you are ready to cook the chicken, preheat the oven to 220C/200C Fan/Gas 7 or heat up the barbecue. If you are using a barbecue, allow the flames to flare up and die down until the coals are just glowing before you start to cook the chicken.

Step 4

If cooking in the oven, transfer the chicken and marinade into a roasting tin in a single layer. Roast or barbecue for about 30 minutes, turning once halfway through, or until cooked through and a deep golden-brown.

Step 5

Serve hot or cold with salad and coleslaw.

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Southern Fries

Southern Fries

Southern Fries

Traditional potato wedges with a bit of a kick

Servings

4

Ready In:

1 hour

Good For:

Chips

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About this Recipe

Southern Fries is the latest instalment of chip recipes from around the world!

These are slightly healthier than the thin frite style chips, but watch out they have a bit of a kick to them depending on how much cayenne pepper you add. I recommend serving your Southern Fries with some sour cream or with the coleslaw from the Southern-style pork & slaw, just to help you cope with the heat.

We did one large potato each which was enough given they were a side.

Ingredients

  • 4 large potatoes
  • 2-3 tbsp olive oil
  • 2 tsp cayenne pepper

Step by Step Instructions

Step 1

Set the oven to 200C. Chop the potatoes into wedges and put them in a bowl.

Step 2

Add the cayenne and olive oil and mix together ensuring you have coated all of the potatoes.

Step 4

Serve with sour cream.

Step 4

Spoon into the lined tray and use the back of the spoon to smooth the mixture evenly out. Bake for about 25 minutes – the slice should be golden brown.

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Southern Style Pork & Slaw

Southern Style Pork & Slaw

Southern Style Pork & Slaw

A super easy and tasty recipe to feed a large group of friends.

Servings

10

Ready In:

6 hours and 30min

Good For:

Mains

Inroduction

About this Recipe

By Jamie Oliver 

This Southern-style pork & slaw recipe by Jamie Oliver was recommended to me by my running friend, Sarah – check out her blog. This is one of the longest recipes of the year, but don’t let that put you off, it is all about leaving it alone in the oven. Jamie Oliver regards this as a ‘super easy’ recipe so how hard can that be!

Give it a go, it is well worth it. The quantities are huge, so this is a great recipe if you are having friends around. However don’t panic about the leftovers, as they make delicious sandwiches for lunch.

Ingredients

  • 5kg pork shoulder, neck end with bone in
  • 6 tbsp olive oil
  • 2 heaped tsp paprika, plus extra for sprinkling
  • 1/2 bunch fresh mint
  • 1-2 red chillies

Collard Greens & Apple Slaw

  • 1/2 white cabbage
  • red onion

 

  • carrots
  • 2 big handfuls collarded greens or green cabbage
  • 3 eating apples
  • 2 tbsp free range mayonnaise
  • extra virgin olive oil
  • cayenne pepper
  • 4-5 tbsp red wine vinegar

Step by Step Instructions

Step 1

Preheat the oven to full whack. Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with sea salt, black pepper and the paprika.

Step 2

Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3

Step 3

Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily.

Step 4

Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Cover with foil until needed.

Step 5

To make the coleslaw, finely slice all the veg (peeling and trimming first, if necessary) or use a food processor or box grater, then very finely slice the apples. Put them into a large bowl and season with a pinch of salt and pepper.

Step 6

Add the mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Taste and season to perfection.

Step 7

Pick the mint leaves and finely chop them on a large board. Deseed and finely chop the chilli. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to the tray of pulled pork and mix it all together.

Step 8

Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.

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American Cookies

American Cookies

American Cookies

Texan style American Cookies – Yee Haw!

Servings

24

Ready In:

30min

Good For:

Dessert

Inroduction

About this Recipe

What is more American than a cookie?

We are cookie monsters in our house so this was a great recipe for us and lots of fun was had decorating them. We chose to make horses (a big thank you to Becs for her cutter), stars and round cookies.

I had grand plans to to decorate them with stars and stripes but time was very short this week and I ended up buying (!!!) icing. I am very cross with myself – I have never bought icing in my life and I’ll be honest I think it was harder to work with than homemade. The colour choice was also very limited so I have learnt a lesson there.

On the plus side the cookies were quick to make and the little ones enjoyed the icing pens, the chocolate stars and the glittery stars. Nom nom……

Ingredients

  • 200g self-raising flour
  • 100g caster sugar
  • 100g butter
  • 1 tsp vanilla extract
  • 1 egg
  • Decorations of your choice

Step by Step Instructions

Step 1

Set the oven to 180C. Mix the self-raising flour and sugar together in a bowl.

Step 2

Rub in the butter to create a fine breadcrumb texture.

Step 3

Add the beaten egg and vanilla extract and mix together to create one big ball of dough.

Step 4

Roll out the dough on a floured surface and cut out the cookies.

Step 5

Place them on a greased baking sheet and cook in the oven for 10-12 minutes. Cool on a wire rack.

Step 6

Once cooled decorate and enjoy.

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