Sticky Ribs

Hello! We’re back from our amazing once in a life time holiday to Orlando, Florida, where we did Disney, Universal (Harry Potter!!), met the Beast and Pocahontas and watched a rocket launch into space. It was magical. Getting back to reality has been difficult but I’ve been meaning to share this recipe for ribs (and craving them) for a while now. The recipe is one by Jennifer Perillo of ‘In Jennie’s Kitchen‘, from her book ‘Homemade with Love‘ and it is totally a keeper. I made it for the first ‘dinner party’ that we hosted in our new home and the only problem was that I wish I’d bought more ribs, I could have eaten them all night, so delicious and tender. The meat just fell off the bone and they tasted divine. Don’t be put off by the ingredients list, they really are quite simple but need to be prepared in advance.

ribs

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Crispy Cajun Chicken Bites (GF)

Happy Easter! I’ve been lacking on the seasonal recipe front but I have seen some delicious recipes around, like Jenn’s hot cross scones.

These babies are gluten free which is a bonus because I LOVE crispy chicken, whether it be breadcrumbs or other coatings. These are so simple and are made with store cupboard staples, the perfect lazy dinner option. If Cajun isn’t your thing you can swap for any spices you’d prefer.

Cajun bites

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Spiced Winter Vegetable Cous Cous

I mentioned a little while back about cooking a birthday dinner for my friend Jenny, when I shared the dessert recipe ‘Chocolate Heartache Cake‘. Well here is part of the mains, we had grilled meat (steak or chicken) with this spiced winter vegetable cous cous, an Ottolenghi recipe (bound to be delicious) shared by one of my favourite blogs, Orangette. It was so good that I also made it as a side dish to accompany the rhubarb and ginger roast belly pork that I cooked for mother’s day; which I promise to share soon, it would be criminal not to (it was to die for). Don’t be put off by all the ingredients and stages in this recipe, once you’ve cooked it once, you’ll have it down. It isn’t complicated at all, there is just a few spices involved; it is worth it though, trust me.

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Middle Eastern Kebabs

I mentioned in my last post, Chicken Pad Thai, about getting stuck cooking the same dinners after work due to lack of inspiration and motivation. I took to Pinterest, as one does when lacking in the inspiration department, and spotted the recipe for these kebabs. I was really excited at something quite different to my normal dinner and the prospect of pairing them with a baked potato; I am a sucker for a baked potato. This recipe was delicious but has already got me wondering what tweaks I could make to the sauce, such as adding tahini, to make for endless kebab combinations. I made very little change to the original recipe here, except to add peppers to the kebabs themselves. I’m excited to have found another great blog and source of food inspiration.

Kebabs

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Punjab Curry with Yellow Sticky Rice

This summer, James and I went of a cookery course in London. It was a Christmas gift from my family, what a great idea! The location was stunning, St Katherine’s Dock, and the lesson courtesy of The Smart School of Cookery, run by ex Master Chef contestant Ann Hood. We had a great afternoon; we learnt a great way to finely chop onions and that you can keep ginger, lemon grass, chillies and fruit in the freezer to grate or zest from frozen. Other tips we learnt were to use rape seed oil to fry, as it burns at a much higher temperature than olive oil (a whole 60°C higher!) and that when buying oils, always go for cold pressed and good quality. We cooked three curries; Padang, Vietnamese and Punjab. They were all so tasty but my favourite was the Punjab, probably because it has nectarines in it.

Punjab curry and yellow sticky rice

One thing I found really interesting was that  all the curries used the same base, to which curry specific additions were added later. You can make large quantities of the base and freeze it in ice cube trays, to add a cube or two to a curry from frozen. A great time saving tip.

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