- pork spare ribs - 500 gm - the thin ones are best
- 2 sweet potatoes
- 2 large onions
- 6 cloves of garlic
- 3 tb brown sugar
- 3 tb vinegar (doesn't matter which kind - cheap and strong)
- 1 tb mustard powder (maybe you could substitute chilli if nec)
- 2 tb worcestershire sauce
- 1 tb tomato puree
- Tomatoes - 800gm tin or approx 1 kg fresh
- Put meat in baking tin without any oil. Bake at 200C for 20-30
min. Pour off the fat that has come off the meat.
- While meat is cooking, prepare the sauce and cut the sweet
potatoes into smallish chunks.
- Fry up onions and garlic and add ingredients in the order
listed. Add some water if necessary - it should be thick but still
have plenty of liquid in order to keep the meat moist as it cooks.
Also taste, to adjust the sweet-sour-heat balance to taste. Allow
sauce to cook gently, until the meat is read. Then pour the fat off
the meat and add the sweet potatoes. Finally pour the sauce onto the
meat and put back in the oven.
- Reduce the heat to about 180C after about 20 minutes, but keep baking
for another 60 minutes. Keep an eye on the cooking to make sure the
spare ribs do not burn. If they are not completely covered with the
sauce, you may need to baste them (spoon up the sauce and put it over
the meat) a few times.
- Serve with rice and some veggies. Amounts are enough to deal with
enough meat to feed 5 or so people. If you have more, just multiply
the sauce up, and you might need to increase the cooking time a
little. The meat should be soft and coming off the bones.
- Beef ribs - 1000 gm - slice through the ribs, in thin slices
- 1.5 cup water
- 6 tb sugar (brown or white)
- 1 tb rice-wine (sake)
- 6 tb soy sauce
- 2 tb sesame
- 1 tb sesame oil
- 0.5 large onion (grated)
- 5 tb spring onions (chopped)
- 2 pieces dark chocolate (melted)
- 6 cloves of garlic
- salt and pepper to taste
- Soak the ribs in cold water to remove the blood: leave in
water for one hour, then throw the water away.
- Put meat in shallow pan (best if it has thick base). Mix all
the other ingredients together, melting the chocolate so it will
mix, and pour over the meat.
- Simmer for more than one hour (maybe even two), until the meast
is very tender and the sauce has thickened.
- Serve with rice and kimchee. Serves 5-6 people. If you have
more, just multiply the sauce up, and you might need to increase
the cooking time a little.
- If you have some leftovers, try mixing the rice in with the
sauce when you heat them up. It's delicious.
- 40 g butter
- 400 g fresh mushrooms (whole if small, sliced if large)
- 2 tbsp oil
- 400 g minced pork
- 1-2 cloves garlic, crushed
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- salt & pepper
- 100 ml white wine (red wine is also good)
- 2 tbsp flour
- 3 tbsp tomato puree
- 200 ml beef stock
- 300 g farfalloni (bow tie pasta)
- freshly grated parmesan cheese
- In a saucepan melt the butter over medium heat and saute the
mushrooms until cooked. Set aside.
- Heat the oil and brown the pork and garlic in it, breaking up any
lumps with a wooden spoon. (Pour off the juice and, if there is
time, cool to remove the fat.)
- Turn up the heat and pour in the wine. Let it boil rapidly until
the foam subsides then add the flour stirring well.
- Add the tomato puree, stock and herbs. Stir well and leave to simmer
over a low flame for about 25 minutes. Stir quite often, as the
sauce is thick and soon starts to stick to the bottom of the pan.
When done add the reserved mushrooms and the juice from step 2.
- Cook the farfalloni in plenty of boiling water (add salt when
boiling) until al dente. Drain. To get the timing right, you
need to put the water on about 10-15 minutes after the sauce
- Mix together the farfalloni and meat-mushroom sauce and serve
immediately. Pass the grated parmesan separately.
The sauce can be made hours in advance, just re-heat while the pasta
is cooking. The sauce is also good with egg noodles of any width.
Adapted from Pasta! Pasta! Pasta! by Ursel Norman.
- 500g dry white beans (best = canellini or haricot; okay = lima or black-eye beans)
- 1 onion
- 2 cloves
- 4 thick slices smokey bacon OR speck OR kaiserfleish (ordinary bacon works okay too)
- 1 onion
- 400g tomatoes
- 1 tbsp brown
- 4 tbsps maple
- 2 tbsps Worcestershire
- 1 tsp salt
- ½ tsp pepper
- 1 bay leaf
- 1 cup water
- Day 1
- Soak beans 6-8 hours (overnight) in cold water.
- Day 2
(Prep = ½ hour; Cooking = 4 hours)
- Drain beans. Cover
with fresh cold water and add the onion stuck with cloves.
- Bring to the boil.
- Simmer for 1½ hours.
- Drain. Discard onion
- Preheat the oven to 160 C (325 F).
- Dice bacon and onion.
- Sauté until the bacon is crisp and the onion soft.
- Place the beans, bacon, onion and remaining ingredients in a
baking dish with the water and bake, covered, for 2 hours.
- (Optional) Stir, sprinkle with an extra tbsp of brown sugar, and
bake 20 min uncovered, until the top glazes slightly.
Adapted from Jill Dupleix's Old Food by Helena Bond.
- 125 gm butter/marg
- 3/4 cup sugar
- 1 cup self raising flour
or 1 cup plain flour and 1 tsp baking powder
- pinch salt
- 2 tbsp coconut (shredded)
- 2 tbsp cocoa
- 2 eggs (large)
- 1/2 cup chopped nuts, cherries & sultanas combined
- 1/4 cup milk
- Cream butter and sugar, add eggs one by one and beat well after each
addition. Mix in vanilla, then coconut and sifted flour and cocoa
alternatively with milk. Lastly add the fruit and nuts.
- Spoon into deep loaf tin or ring tin which has been greased and
papered and bake at 200C until a skewer inserted comes out clean.
(about 30 minutes)
- 4 oz plain flour
- 1 oz magarine/butter
- 1 oz sultanas
- 1 level tsp baking powder
- 1 oz castor sugar
- 4 tablespoons milk
- Grease the baking sheet
- Sift plain flour with baking powder & castor sugar into mixing bowl
- Cut butter into small pieces and rub into flour with fingers
- Put sultanas into sieve with a little flour and shake.
- Add sultanas to rubbed flour
- Add the milk a tablespoon at a time, mixing with the hands to
form a soft dough.
- Turn on the oven at 230C (450F)
- Sprinkle the table top lightly with flour and pat out the dough
to a circle 1/2inch thick. Cut into triangles (or circles).
- Put the scones on the greased baking sheet and bake in the top
half of the oven for 5 - minutes. If they are not cooked right
through, try at a lower temperature for longer (there is a lot
of variation between ovens).
- Serve hot or cold with butter and jam.
- 3 egg whites
- pinch salt
- 3/4 cup castor sugar ie light, highly refined sugar,
- 1/4 cup granulated sugar
- 1 tb cornflour
- 1 tp vinegar or lemon juice
- Beat egg whites and salt till stiff. Beat in the castor sugar a
little at a time until the mixture is stiff and shiny.
Mix the granulated sugar and cornflour together and fold into the
mixture with the vinegar . Vanilla essence can be added if desired.
- Prepare a 20cm circle on greaseproof paper. Grease it and put it on
a greased biscuit tin, Dust with cornflour.
- Spread about 3/4 of the mixture over the prepared circle on the
tray. Pipe the rest of the mixture in shells or swirls around the
edge. Bake in a slow oven (about 120 - 150C) for about 30 - 40
minutes. This pavlova has a soft centre and a crisp exterior.