Smoked Pork Ribs
Wonderful lip licking smokey flavour
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 8 large pork ribs
BBQ Rub
  1. 60 g paprika
  2. 50 g sugar
  3. 2 tblsp salt
  4. 1 tblsp black pepper
  5. 1 tblsp chilli powder
  6. 1 tblsp mustard powder
  7. 1 tblsp thyme
  8. 1 tblsp ground cumin
  9. 1 tblsp sage
BBQ Sauce
  1. 1 large onion
  2. 4 cloves garlic
  3. 3 tblsp molasses
  4. 150 ml guinness
  5. 50 g sugar
  6. 1/2 tsp salt
  7. 50 g tomato paste
Instructions
  1. Mix all ingredients for rub and massage into raw ribs
  2. Smoke ribs for approx 1 hour until meat is almost cooked
  3. To prepare sauce chop onion finely and crush garlic and fry in olive oil until softened
  4. Add remaining sauce ingredients and poor over smoked ribs
  5. Bake in oven gas 5 (200C, fan 180C) for approx 20 mins until meat is completely cooked and sauce has caramalised
Notes
  1. We smoked our ribs in an old fish kettle over alder wood chips. Our heat source was a gas ring with bottle that we could put outside
Green Nutrition https://www.greennutrition.co.uk/
Eastern Style Focaccia
Exciting flavours adapted from Sabrina Ghayour's Recipe Book Persiana
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Prep Time
2 hr
Cook Time
30 min
Prep Time
2 hr
Cook Time
30 min
Bread
  1. 125 g sour cream
  2. 250 ml warm water
  3. 1 1/2 tsp salt
  4. 2 tsp caster sugar
  5. 25 g fresh yeast
  6. 550 g strong plain flour
  7. 1 tbsp cumin seeds
  8. 1tbsp dried coriander
  9. 1 tbsp dried mint
  10. 1/2 tsp chilli flakes
Topping
  1. 1 tsp nigella seeds
  2. 1 tsp sumac
  3. 1 tsp cumin seeds
  4. 1 tsp thyme (fresh or dried)
  5. 1/2 tsp crushed sea salt flakes
  6. 150 ml olive oil
Instructions
  1. Mix cream with water
  2. Add yeast, sugar and salt and stir until yeast has dissolved
  3. Put cumin seeds, coriander, mint, chilli flakes and flour in bowl and add yeast mix
  4. Mix to form a dough and then turn out onto a floured surface and knead until elastic
  5. Put back in the bowl and leave covered with cling film in a warm place until doubled in size (approx 30 mins)
  6. Oil a roasting tin and stretch out the dough to the size of the tin
  7. Using your fingers make indentations in the dough
  8. Brush with olive oil and sprinkle on the nigella seeds, thyme, sumac, and cumin seeds
  9. Leave to rise again in a warm place for about 1 hour
  10. Bake in the oven gas 5 (200C, fan 180C) for approx 30 mins until golden brown
Notes
  1. Goes really well with dips such as hummus and soups
Green Nutrition https://www.greennutrition.co.uk/
Kale Blinis
Popular even with cautious kale eaters!
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Prep Time
1 hr
Cook Time
10 min
Prep Time
1 hr
Cook Time
10 min
Kale Topping
  1. 500 g black kale (more tender than green kale)
  2. 1 large onion
  3. 1 clove garlic
  4. 1 tsp chopped thyme
  5. 50 ml port
  6. 100 ml double cream
  7. 25 g butter
Blinis
  1. 175 g plain flour
  2. 50 g buckwheat flour
  3. 2 eggs separated
  4. 375 ml warm milk
  5. 10 g yeast
For Topping
  1. Bring pan of water to the boil and blanch kale for a couple of mins
  2. Drain and run kale under cold water to cool
  3. Squeeze the water out of the kale with your hands (should form a tight ball) and then chop finely
  4. Chop onion and garlic finely and fry in butter
  5. When onions have softened, add port, cream, thyme, salt and pepper and continue to cook until reduced by about half
  6. Stir in chopped kale
For Blinis
  1. Put the buckwheat flour and plain flour together in a bowl
  2. Mix the yeast with the warmed milk, then separate the egg and add the yolk to the yeast mix
  3. Next whisk this mix into the dry ingredients to make a smooth batter
  4. Leave in a warm place until mixture starts to bubble
  5. Whisk the egg white to stiff peaks, then gently fold into the batter, keeping as much volume as possible
  6. Heat butter in a frying pan and drop in dessertspoons of the batter
  7. Cook until the surface starts to bubble, then flip over and cook the other side
  8. Serve with kale topping
Notes
  1. Blinis are also nice with other toppings such as smoked salmon & creme fraiche or giant blinis with chopped fruit and ice cream!
Green Nutrition https://www.greennutrition.co.uk/
 

Steamed Pineapple Pudding
For pineapple lovers
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Pineapple Jam
  1. 450 g fresh pineapple
  2. 400 g sugar
Pudding
  1. 110 g butter
  2. 110 g caster sugar
  3. 110 g SR flour
  4. 2 eggs
  5. 1 tsp ginger
For the Pineapple Jam
  1. Chop the pineapple finely and put in a pan with the sugar
  2. Boil gently until reduced to a syrup ( to test drop some of the jam from a spoon and it should form a slow stream of sticky droplets)
For the Pudding
  1. Cream butter and sugar together until light and fluffy
  2. Mix in eggs, flour and ginger
  3. Grease pudding basins with butter and put 1 tblsp of jam at the bottom of each basin
  4. Spoon pudding mix on top of jam (leave some space at top of basin for expansion)
  5. Cover basins with greaseproof paper and secure tightly with string
  6. For mini puddings steam for approx 15 mins for a large pudding 1 hour.
Notes
  1. Use golden syrup or different fruit jams (e.g raspberry, strawberry) instead of pineapple jam
  2. Good with cream or ice cream
Green Nutrition https://www.greennutrition.co.uk/