Month: March 2015

Pork Ribs – The basics and some recipes

The basic method for cooking ribs is the same no matter the recipe. Marinade for 4-24 hours (some recipes below). Reserve the remaining marinade. Remove ribs from the marinade and wrap the rack in a couple of layers of foil. Cook in the oven at 150c…

Beef Burgers

Beef and salt is all you need. However, the texture becomes very close so I suggest adding dried breadcrumbs too… Mix 500g of beef mince with 1 tsp salt and 100g dried breadcrumbs. Combine in the form of a large sausage inside cling film and leave for 2-4 hours…

Cauli Boli Cheese – Jason Atherton

This works really well. It is worth the effort it takes to make the slightly long winded meat sauce before putting everything together in the final dish. We made 6 portions from it and the two of us were more than happy to eat it for…

Spring Rolls

For around 10 medium spring rolls Julienne and quickly wok 1 large carrot (julienne), 5 spring onions (julienne), 1 cup of bean sprouts, 2 cloves of garlic, 10 rehydrated shiitake mushrooms (stalks discarded) and 10g of grated ginger in sesame oil. After a couple of minutes…

BIR Curry Base and a list of recipes

I’ve adapted this from http://reluctanthousedad.com/2014/01/06/curry-guys-super-authentic-indian-restaurant-curry-sauce-base/ but am repeating it here with a couple of changes so I don’t lose it… This makes about 3 litres of sauce. Store in batches for 4/6 person curries (750g) or 2/3 person curries (375g). To use, make a normal curry recipe and…

Vietnamese Pho

This is far from perfection but am just working on a recipe…. Start with a nice stock, beef or vegetable is most normal, 500ml between 2 people is fine. Add a tablespoon of grated garlic and ginger cook for a couple of minutes and then strain…