Photo of your dinner (vol 2)
Discussion
Thanks all. I followed the Gordon Ramsay recipe for the welly and the Jamie Oliver recipe for the sauce (though I didn't have blackcurrant jam so used raspberry instead).
mattdaniels said:
Thanks all. I followed the Gordon Ramsay recipe for the welly and the Jamie Oliver recipe for the sauce (though I didn't have blackcurrant jam so used raspberry instead).
Top job! One of the few things I have never tried to cook, really need to have a bash 
Some excellent looking dishes on this page. The beef wellington looks awesome. Cotty's Chinese makes me salivate, and haggis in a Yorkshire pud sounds very appetising.
I'm going to lower the tone a bit, and post a picture of yesterday's dinner. It is a humble Toad in the Hole. Why am I so proud of it? Well, I tried, and failed, to make Yorkshire puds 4, or 5 times over the last couple of years. They have all turned out to be stodgy lumps of inedible wet dough.
Here is the photo:-
I am a lousy photographer, so the 2 1/2 sausages are almost invisible. However, the pastry rose, and it tasted awesome. So, I am chuffed to bits.
I took the rest of it to work for lunch today. It was delicious.
I'm going to lower the tone a bit, and post a picture of yesterday's dinner. It is a humble Toad in the Hole. Why am I so proud of it? Well, I tried, and failed, to make Yorkshire puds 4, or 5 times over the last couple of years. They have all turned out to be stodgy lumps of inedible wet dough.
Here is the photo:-
I am a lousy photographer, so the 2 1/2 sausages are almost invisible. However, the pastry rose, and it tasted awesome. So, I am chuffed to bits.
I took the rest of it to work for lunch today. It was delicious.
Blown2CV said:
Very nice looking ribs! Were you going from a recipe you'd like to share?
No probs, here is how I did them...Ingredients:
Ginger
Chilli (Red & Green)
Garlic
Onion
Muscavado sugar
Honey
Star Anise
Salt
Pepper
Ketchup
Dark Soy
Light Soy
Beef Stock
Coriander
Method:
In a pestle and mortar I made paste of red chilli (2, de-seeded), ginger, 2 tea spoons of muscavado sugar, 2 star anise, sea salt and pepper. To the paste I added 1 teaspoon of dark and 2 of light soy, 2 tea spoons of ketchup.
I brushed the paste over the ribs.
In a large tray (I used a clay pot, I just prefer clay than metal for roasting) I put 3 roughly chopped onions, then placed the ribs on top. I added 1/2 pint of beef stock to the bottom of the pot (not over the ribs).
The pot and ribs were then wrapped in foil and put in a preheated over (175 deg) for 4 hours.
After 4 hours or so remove the foil and brown the top off, once brown remove carefully from the pot.
Place the ribs on foil and put back in the oven on a lower heat while you make the sauce.
Skim the cooking juice at the bottom of the pot of excess fat and run through a colander into a large pan (this will let some meat bits pass more than a sieve). Reduce and stir in 2 teaspoons of honey.
Cut the ribs and spoon the sticky sweet sauce over, sprinkle with chopped garlic, ginger and red/green chilli and coriander.
Serve with sour pickled salad to accompany the sweet ribs. They were tasty and also just as tasty for Sunday lunch.
Edited to add pics.
Edited by Tickle on Tuesday 1st March 21:43
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