|Tender and juicy pork ribs with a sweet and sticky coffee glaze|
1 tsp garlic powder
1 tsp paprika
1 tsp ground cinnamon
1 tsp black pepper
2 tbsp brown sugar
1 tbsp hot water
1 tbsp oil
1/8 tsp salt
Splash of lemon juice (optional)
Combine the ingredients for the glaze and use it for basting the ribs.
For method of preparation, please refer to the earlier post on Cheesy Pasta and Ribs Nite.
|Delicious, mouthwatering baby back ribs hot off the grill|
|Potato and carrot "Rosti"|
1 medium carrot, grated and microwaved until softened
2 waxy potatoes, grated and excess water squeezed out
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 tbsp plain flour
1/3 cup toasted breadcrumbs
2 tbsp olive oil
A few sprigs of thyme
Olive oil for frying
Combine all ingredients above. Heat up some butter and olive oil with the thyme, on medium heat. Using a tablespoon, scoop the potato mixture and shape them into flat round patties, and place them in the pan. There should be enough oil to come halfway up the patties. Fry for 3-4 minutes each side, depending on how thick/big the patties are, until golden brown.
(I had initially wanted to bake these in the oven instead (and top them with some grated cheddar). However, I had the ribs baking in the oven, so the frying pan worked just as well.)
|Creamy cauliflower soup with sauteed mushrooms|
Cream of Cauliflower Soup
I love cauliflower, maybe because when I was a kid, I didn't like eating green vegetables and cauliflower was acceptable as it wasn't fibrous, didn't leave green bits in your teeth and had a neutral taste. Cream of cauliflower soup is one of my favourites, and I have used this recipe from Gordon Ramsay numerous times. Here it is:
- 1 large cauliflower (about 1.3kg/3lb), stalks discarded and florets chopped
- 1 large potato , peeled and chopped into large chunks
- 1 medium onion , chopped
- 25g butter
- 4 tbsp olive oil
- 1.2l light chicken or vegetable stock
- 600ml full-fat milk
- 142ml carton double cream
- 250g wild mushrooms - choose from ceps, girolles (chanterelles), morels (either a mixture or just one type)
- 1-2 tbsp finely snipped chives
- Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
- Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
- Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the cream. (If preparing ahead cool, cover and chill for up to a day.)
- To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.
- Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives. Italy's elegant, mildly citrussy whites, such as Vernaccia di San Gimignano, or a Chardonnay would suit this rich soup.