Sticky Sweet Chilli Pork Ribs

Sticky Sweet Chilli Pork Ribs

Spicy, gooey, sticky ribs..........What more could you want.

These melt in the mouth ribs are delicious hot or cold, just follow the guide below.

You will need

 

500 Gm – Pork Ribs

For the sticky goo

100 Gm - Ketchup

2 – Red Chillies (de seeded and finely chopped)

2 cloves – Garlic (crushed)

2 teaspoons - Soy Sauce

1 table spoon - Muscovado Sugar

A little Olive Oil

Firstly you need to simmer the ribs in water or vegetable stock for about an hour.

You can either simmer the ribs in vegetable stock or do what I do, through the week I keep the off cuts of all the vegetables that I use so that I can make vegetable stock at the end of the week. So when making this dish I simmer the ribs in water plus all my off cuts and I end up with a great stock to keep for other uses.

The sticky goo

Heat a little olive oil in a pan and gently fry the chillies and garlic for about 5 minutes.

Mix the rest of the marinade ingredients in a bowl then pour into the pan with the chillies and garlic and simmer for about 10 minutes then allow to cool a little.

Heat your oven to 200°c then take the ribs from the stock and put them on a baking tray, coat them with the marinade and put them in the oven for 20 minutes. Take them out half way through and give them another coating.

I had mine with a baked potato, but they are just as good on their own.

Christmas Dinner for One

Christmas Dinner for One

If like me you are on your own this Christmas day whether by choice or not, DON’T make it an excuse to throw something in the microwave.

COOK YOURSELF A CHRISTMAS DINNER.

You don’t have to buy a turkey and waste most of it, just follow this guide and treat yourself to a great Christmas meal.

You will need

A Drink

Red Wine (or a beverage of your choice)

A Bird

1 – Poussin Chicken about 500 Gm

A little Olive Oil

Water

½ teaspoon - Dried Mixed Herbs

½ teaspoon - Dried Sage

Sage and Onion Stuffing Mix

Vegetables

3 – Medium Potatoes

1 – Large Carrot

1 – Medium Parsnip

½ - Small Swede

Cabbage or Sprouts (I’ve used cabbage because I think sprouts should be illegal)

Gravy

100 Ml - Red Wine

Vegetable Stock

1 - Beef Stock Cube

2 desert spoons - Plain Flour

½ teaspoon – Dried Sage

½ teaspoon – Dried Mixed Herbs

OK pour yourself a drink and get started.

Peel the potatoes and put them on the hob to part boil for 15 minutes, while they are boiling put about 2 centimetres of oil in an oven proof dish and pre heat your oven to 180°c and put it in the oven to heat up.

When the potatoes have had 15 minutes on the hob carefully take it out of the oven, arrange the potatoes and the parsnip in the dish coating them with the oil.

Top and tail the carrot, cut it in half long ways and long ways again arrange it in the baking tray leaving room for the chicken to go in the centre then put about ½ a centimetre of water in the bottom of the dish.

Put the potatoes and parsnip into the top of the oven and the carrots in the centre.

After 15 minutes take the carrots out of the oven put the chicken in the centre and drizzle some olive oil over then sprinkle with the herbs and sage, cover then put back in the oven for a further 30 minutes then uncover and turn the oven up to 200c for a further 15 minutes.

Follow the instructions for the stuffing mix then roll into balls and place in the oven for the last overall 20 minutes.

In the meantime cook the vegetable of your choice, don’t worry if you cook too much just put them in containers in the fridge, they are great microwaved the next day with some fresh gravy.

Take the chicken out of the oven and put it somewhere to rest, remove the carrots and put them somewhere to keep warm while you make the gravy.

Put the flour in the juices and make a paste, add the herbs, sage and the wine then stir well and simmer for 5 minutes.

Now add the beef stock cube, stir well then add the vegetable stock just enough to get the consistency that you require, if you don’t have any stock just use the water from one of the vegetables that you have just cooked.

Serve in the way that you love best, pour yourself some wine, put the TV on and enjoy.

Crispy Muscovado and Hoisin Duck Legs

The duck legs need to be moist and tender while the skin has to be wonderfully crisp, so the skin is separated from the leg and cooked separately.

Crispy Muscovado and Hoisin Duck Legs

You will need

2 – Duck legs

The marinade

50 Ml - Hoisin Sauce

The juice of 1 - Orange

1 desert spoon - Muscavado Sugar

The sauce

The Marinade

1 ½ dessertspoons - Plain Flour

100 Ml - Red Wine

50 Ml - Water

Freshly ground black pepper

10 Gm - Butter

The crispiness

The Skin of the Duck Legs

Put all the marinade ingredients in a bowl, stirring well to dissolve the sugar.

Skin the duck legs; they are a little more difficult to skin than chicken legs you have to tease some of the skin off with a knife. Remember to keep the skin you will need it later, wrap it in cling film and put it in the fridge.

Put the legs in the marinade mixing well and place in the fridge for about 2 hours, or overnight if you like.

When the legs have marinated place in a small oven proof dish and pour over the rest of the marinade, pre heat your oven to 160°c then cover and place in the oven for 1½  hours.

When the legs are ready they should be tender and falling off the bone, take them out of the dish and leave them to rest.

Put the dish on the hob on a medium heat and add the flour then make into a paste.

 Now add the wine and mix well then add the water stirring all the time, add the butter then season with a little freshly ground black pepper and simmer on a low heat for about 10 minutes.

While the sauce is simmering cut the skin into strips and dry fry them on a high heat for about 5 minutes turning occasionally until they are crispy, you may need to empty the fat out of the pan after about 2 minutes.

Serve with the sauce poured over and the skins laid on top.

Rum and Raisin Doughnuts

Beautiful crisp doughnuts with a rum and raisin filling

I find these a great alternative sweet or party food for those who don’t like the traditional Christmas pudding or cake.

You will need;

2 teaspoons (7 Gm) of fast acting yeast

4 table spoons – Caster Sugar

150 Ml – Warm Milk

300 Gm - Plain Flour

¼ teaspoon – Salt

50 Gm – Melted Butter

1 – Egg (beaten)

Oil for deep frying

For the Rum and Raisin Filling;

100 Gm – Raisins

75 Gm – Caster Sugar

100 Ml – Water

125 Ml – Dark Rum (use a good rum like Captain Morgan’s or similar)

50 Ml Coconut Milk

First of all let’s make the filling, it’s very simple just put all the filling ingredients (save 25 ML of the rum) into a pan and bring to the boil then simmer for 20 minutes.

Leave to cool a little then put in a blender and blitz until it is the consistency of jam.

Put back in the pan and warm gently while mixing in the coconut milk and the rest of the rum, then take it off the heat and let it cool.

 

Now for the doughnuts

Mix half a teaspoon of the sugar and about 40 Ml of the warm milk together with the yeast and put in a warm place for 15 minutes until frothy.

Sift the flour into a bowl and mix in the salt and 1 table spoon of the sugar then make a well and pour in the yeast mix, the rest of the milk, the melted butter and egg.

Mix into a dough then knead for about 5 minutes (this is generally a bit messy but stick with it and use plenty of flour to dust), cover the bowl and leave to stand for about 45 minutes by which time it should have doubled in size.

Flour your work surface and knead the dough for a further 5 minutes the divide into balls (don’t make them too big you should get around 13) and place in a warm place for 30 minutes or until they have doubled in size.

Heat the oil for deep frying to 180°c fry the balls in small batches for 3 to 5 minutes until golden brown.

 Remove them with a slotted spoon and place on kitchen paper to soak up the excess oil.

 Roll the hot doughnuts in the remaining sugar then make a slit and spoon in the filling.

Garnish with raisins and add more of the filling with the serving and of course, a glass of rum.

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The Artist Tony Rose

Party Food

Wondering how to entertain your guests? Look no further, here are some of the best, tasty, easy to make recipes you could ever wish for to make your party go with a bang.

Impress your guests with these little beauties.

Go to recipe

This is very simple but wonderful dish King Prawns in Garlic Butter.

1 tablespoon – Olive Oil

50 Gm – Butter

10 – Raw King Prawns

Salt to taste

Freshly Ground Black Pepper

2 - cloves Garlic (finely copped or crushed)
A handful of fresh parsley (finely chopped)                                            

Go to recipe

Roasted potato cubes in a beautiful spicy tomato sauce.

Patatas Bravas

1.5 Kg – Potatoes (peeled and cubed)

1 – Onion (chopped)

2 cloves – Garlic (crushed or finely chopped)

1 teaspoon – Hot Chilli Powder (more if you like it hot)

1 teaspoon Paprika

6 – Ripe Tomatoes (chopped)

100 Ml – Water

75 Ml – Olive Oil

15 Ml – White Wine Vinegar

                                                                                       Salt and Ground Black Pepper to Taste

Go to recipe

Garlic Bread
This is my favourite at my local Tapas restaurant
I am so pleased that this one turned out just like theirs
(in fact better if I’m honest).

Bread (ciabatta, baguette or other of your choice)

2 cloves - Garlic (crushed)

100 Gm - Butter

1 teaspoon – Dried Parsley

50Ml - Olive Oil

½ teaspoon – dried oregano                                                                                         

Go to recipe

San Miguel Cod Goujons

Spanish Tapas food at it’s very best; this beautifully crisp dish served with a Smoked Paprika Garlic Mayonnaise is a winner.

1 fillet – Cod (cut into 1 Cm wide strips)

1 – Lemon

60 Gm - Plain Flour

25 Gm – Cornflour

75 Ml – San Miguel Beer

75 Ml – Soda Water

Empanadas de Carne

Go to recipe

Gorgeous parcels of spicy ground beef with olives and raisins.

2 teaspoons – Curry Powder

1 teaspoon – Turmeric

450Gm readymade Shortcrust Pastry

130 Ml water

30 Ml– Olive Oil

1 – Medium Onion (finely chopped
2 cloves – Garlic (crushed)

230 Gm – Lean Ground Beef

2 tablespoons – Tomato Paste

1 ½ teaspoons – Dried Oregano

1 teaspoon – Salt

½ teaspoon – Chilli Powder

½ teaspoon – Paprika

½ teaspoon – Ground Cumin

½ teaspoon – Cinnamon

¼ teaspoon – Ground White Pepper

¾ cup – Chopped Pimiento-Stuffed Green Olives

½ cup - Raisins

Oil for frying

Go to recipe

Hoisin Crispy Fried Chicken with Pickled Cucumber

This recipe is designed to use leftover cooked chicken, but there is no reason why you can’t cook the chicken especially for this dish and let it cool.

This makes great party food, just as good cold as it is hot.

2 – Chicken Breasts (cooked)

Corn Flour for coating

Oil for Deep Frying

Hoisin Sauce
200 Gm - Cucumber

1 teaspoon - Salt

50 Ml - White Vinegar

50 Ml - Cider Vinegar

50 Gm - Root Ginger (grated)

50 Gm – Sugar

Go to recipe

Golden Gnocchi in Garlic and Basil Butter with Cherry Tomatoes

A beautiful Italian style dish.

If you want to know how to make light fluffy Gnocchi then follow my recipe to the letter and you won’t be disappointed.

800 Gm - Potatoes

50 Gm - Flour

1 - Egg Yolk

A pinch - Salt

A pinch - Pepper

50 Gm – Butter

3 – Cloves Garlic (crushed)

A few leaves of Basil (crushed)

Cherry Plum Tomatoes (halved)

Go to recipe

Deep Fried Brie in Cracked Pepper Crumb with Cranberry

I came up with this recipe because I just love the idea of cracked black pepper zing against mild creamy brie, and it worked just right.

200 Gm - Brie

100 Gm - Fresh Breadcrumbs

100 Gm - Cracked Black Pepper

1 – Egg (beaten)

Oil for deep frying

Cranberry Sauce

Go to recipe

Deep Fried Chilli Sprats

This is a great starter or can be had as a snack or party food. In case you are not familiar with sprats they are a small fish, very much like whitebait only bigger.

18 - Sprats

75Gm - breadcrumbs
5 - teaspoons – Chilli Flakes 

1 – Egg (beaten)
A little Plain Flour
Oil for deep frying
2 pinches - Salt

These are just a few, have a look around the site for more great recipe's 

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The Artist Tony Rose