Wednesday, June 29, 2016

Pork Ribs

Ingredients

  • 3-4 racks of pork ribs
  • 1.5 - 2 litres of coca cola
  • 1 cup tomato sauce
  • 1/2 cup worcester suace
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1 tblsp English mustard
  • 3 tblsp smokey paprika

Method

Melt all ingredients except the ribs and cola together in a saucepan for 5 minutes or so.
Cut racks of pork ribs into 1 or 2 rib portions. Stack into a slow cooker and just cover with coca-cola. Cook for 3 - 4 hours on high until tender.

Remove from slow cooker, coat on all sides with glaze and layer in a single layer in oven trays in the oven at 180 degrees. Bake for 20 minutes then glaze on each side and turn over, bake another 20 minutes glazing and turning again. After another 20 minutes remove from oven. (You might want to bbq them or grill them if you want a charred edge to them). 

Pork Belly

For the spice rub


  • 2 teaspoons cardamom pods,
  • 1 star anise,
  • 3 teaspoons cumin seeds,
  • 2 teaspoons black peppercorns,
  • 1 cinnamon stick,
  • 2 teaspoons mustard seed,
  • 3 teaspoons coarse salt


Roast spices in a heavy frying pan for 5 or 10 minutes. Grind together in a mortar and pestle or coffee grinder. 


For the pork



  • 1kg pork belly
  • 2 tablespoons olive oil
  • Spice rub above

To prepare the pork score pat it dry then score it with a stanley knife or other sharp knife; don't cut too deep. Rub the pork with olive oil, then rub the spice mix generously over the whole piece of meat - all sides and into the score marks if you can. 

Roast the pork on a rack or a bed of onions, celery and carrots for at least 2 hours then turn up oven to 220 degrees and cook until the skin is crackled well (about 30 minutes).

Friday, October 17, 2014

Chocolate Angel Pie

Introduction

This is the best dessert recipe I have discovered in about 10 years is this chocolate - coffee - kahlua pie. Very rich, very adult and very decadent. It is not overly sweet if you use dark chocolate as the meringue is perfectly balanced. I often make Mexican feasts for the family and this is the perfect dessert.

Ingredients

For the meringue crust:

  • 4 large eggs, separated, use whites for crust and yolks for filling
  • pinch salt
  • 1/4 teasp of cream of tartar
  • 1 cup plus 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract

For the filling:

  • 12 oz semi sweet chocolate, chopped
  • 5 teaspoons good instant coffee eg Medaglio d'oro
  • pinch of salt
  • 4 large egg yolks
  • 1 cup whipping cream
  • 2 tablespoons kahlua

 For the topping

  • 1 cup whipping cream
  • 1/4 cup icing sugar
  • 1 teasp vanilla extract
  • 1 pint fresh hulled sliced strawberries, or raspberries
  • 1/3 cup shave chocolate

Method

Meringue

Preheat oven to 275 degrees. Grease a 9 inch spring form pan, line bottom and sides with baking paper.

Whip whites until foamy, add cream of tartar, beat until stiff, slowly add the sugar then the vanilla. Beat until mixture is very stiff.

Spread the meringue evenly over the base and sides of the prepared pan. Needs to be about 2 inchs up the sides to contain the filling.

Bake for 1.25 hours. Remove from oven and leave to cool.

Filling

Combine the chocolate, coffee, salt and water in a double boiler until just melted together stirring frequently. (You can do this carefully in a microwave).

Remove from the heat and beat in the egg yolks, 1 at a time. Let the mixture cool completely.

Whip the cream to soft peaks, add the kahlua, then fold into the chocolate mixture. Refrigerate until cold.

Assembly and Topping


Tip the chocolate mixture into  the meringue crust, smooth top and refrigerate at least 4 hours but up to 24 hours. (It is very portable at this point if you are taking it somewhere as it is still in the spring form tin).

When ready to serve, remove the pie from the tin and place on a serving plate, Whip the cream, sugar and vanilla together until fairly stiff then spread on top. Decorate with berries and shaved chocolate. and sugar


Saturday, March 15, 2014

Besan Ki Chakki

  • 2.5 cups sugar
  • 1.75 cups water
  • 2.75 cups ghee
  • 4 cups chickpea flour 
  • 2 cups non fat dry milk powder
  • 1.25 teaspoons cardomom
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon crushed saffron
  • 2 tablespons sliced almonds
  • 2 tablespoons sliced pistachios

Boil the sugar and water in a large saucepan over medium heat until the sugar dissolves. Raise the heat and boil about 8-10 minutes more. Remove from heat and set aside to cool.

Melt the ghee in a large heavy bottomed saucepan. Add the chickpea flour and sirring constantly, cook over medium heat for 5 minutes. Turn the heat down to low and stirring constantly cook for another 10-12 minutes or until the flour turns light brown. Turn off the heat and add the milk powder and spices. Using a whisk mix well.

Pour the sugar syrup slowly into the cooked mixture. Stir constantly until the mixture absorbs the liquid. Press into a greased pan, sprinkle nuts over the top. Place a sheet of paper towel over the top and press own gently absorbing excess oil.

Cool in fridge and cut into small squares.

Mohan Bhoga

Intro

I have fallen in love with Indian sweet making and have been trying to recreate the gorgeous delicacies I experienced in Delhi.

I interloaned the "Art of Indian sweets by Krishna Priya Dasi" and every recipe I've tried  has been a winner.This slice is slightly chewy, coconutty, a slight catch from the cardomom and just delicious. The book can be prchased from the Krishna Store.

Recipe

  • 1 cup ghee
  • 1 cup chickpea flour
  • 1 cup sugar
  • 1 cup milk
  • 1 cup disicatted coconut
  • 1 teaspoon cardomom

Texture of fully cooked mixture.
Melt the ghee, add the milk, then all the other ingredients. Stirring constantly cook for 12 -15 minutes on medium then continue for another 5 mins on low. It will initially come together almost like a choux pastry mixture but then it breaks up; eventually it will get to a stage it where the mixture releases the butter oils.

Tip the mixture out into a greased slice tin and press flat. Soak off  the extra oils with paper towels then refrigerate. Cut into squares when cold. 

Wednesday, August 14, 2013

Chicken in a Clay Pot


Pollo en Cunete

  • 1.5 kg chicken pieces - on the bone preferably
  • 11 coves garlic
  • 1 tablespoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons corn or vegetable oil
  • 20 small new potatoes
  • 10 baby onions
  • 3/4 cup red wine vinegar
  • 1/3 cup olive oil
  • 2 teaspoons salt
  • 6 bayleaves
  • 2 tablespoons each thyme
  • 2 tablespoons marjoram
  • 2 red chiles

Crush the garlic, salt and pepper in  mortar and pestle. Rub into the chicken pieces and refrigerate for 2-4 hours.

In a large skillet heat the corn oil and saute the chicken briefly and transfer to a large pot. In the same oil saute the onions, remove and add to the chicken. Gently brown the potatoes then remove and set aside. Add the vinegar to the pan and bring to the boil scraping the browned bits off the bottom of the pan. Pour the vinegar through a strainer over the chicken.

Add the olive oil, salt, bay leaves, thyme and marjoram to the chicken. Bring to the boil over high heat then cover and lower heat to a simmer, stirring every 10 minutes. After 35 minutes uncover, correct the seasonings, add the chiles and potatoes. Cover, cook until potatoes are tender, about 15 minutes. Check seasonings again and serve with crusty bead or steamed rice.


Taquitos


Select coarse corn chip textured tortillas rather than smooth cheap ones.

Recipe


  • 500g boneless pork, chicken or beef,
  • 3 black peppercorns
  • 1 clove garlic
  • salt
  • 4 cups water
  • 3 tablespoons chopped fresh coriander
  • 1 thinly sliced onion
  • 20 corn tortillas
  • oil for deep frying

1. Place the meat, peppercorns, garlic and salt in the water and bring to the boil. Simmer, covered, for 40 minutes or until tender. Let cool then shred the meat.

2. Mix the coriander with the sliced onion, salt and shredded meat.

3. Spread a large spoonful along the 2/3rds mark of each tortilla. Roll up and secure with toothpicks. Slice in half.

4. Heat the oil and fry until golden. Remove the toothpicks and serve with guacamole and salsa.