Jack Daniels BBQ Ribs!

Have you ever tasted the most succulent, tender, fall off the bone ribs in a restaurant and wanted to make it at home? Well now you can. I made these today and I can safely say that I had a very happy husband next to me. These ribs were effortless to make and so worth it. They were so tender that I struggled to slice the ribs off to take the picture! The meat was literally falling off the bone. Yes…

It’s a great dish to make when friends are coming over, as you can leave them in the oven to slow cook whilst enjoying a glass of wine with your guests and not be stuck in the kitchen the whole time.

Now this is my recipe, inspired by lots of other recipes and adapted to whatever I had in the house. So you can adapt it too. Put whatever you want on them, there is no right or wrong way of making them. I’m sure they will be delicious no matter what!

Here’s what I did:


2 rack of pork ribs

Dry Spice Rub:

1/2 tsp salt

1/2 tsp pepper

1 tsp fennel seeds

1 heaped tsp smoked paprika

1/2 tsp dried oregano

1/2 tsp dried thyme

1 tsp garlic powder

1/2 tsp chilli flakes

Jack Daniels BBQ Sauce: 

100ml Jack Daniels (you can use less or more depending on how much you like it!)

2 tbsp tomato ketchup

2 tbsp brown sauce

1 tbsp Worcestershire sauce

2 tsp Tobasco

1 tsp english mustard

1 tsp honey

50ml apple juice

1 tsp smoked paprika

  1. Put all the dry spice ingredients in a pestle and mortar and beat to a fine rub. Use this rub to coat all over the ribs.
  2. Place ribs in an oven tray and cover with foil. Cook in the oven at 160 degrees for 2.5 hours or until soft and tender and cooked through.
  3. Meanwhile make the BBQ sauce. In a saucepan, add all of the sauce ingredients and mix together. Simmer gently for 5 minutes. Leave to cool.
  4. Once the ribs are cooked, remove the foil and coat the ribs in the bbq sauce. Place back in the oven (uncovered) for a further 25 minutes until the sauce has cooked and thickened.
  5. Serve with coleslaw or any sides you wish!

Now I’ll admit, my measurements are estimations simply because they are not as important as other recipes. It doesn’t matter if you add a little more tabasco or a little less  apple juice. As long as you stick to the rough quantities then you will end up with a great sauce.

Get the napkins ready, this is a messy dish! Enjoy 🙂

Thanks for reading! Check out my website at www.jbimagery.co.uk

untitledBBQ Ribs





Hearty Chicken Soup

There is something about a warm bowl of chicken soup on a cold winter Sunday evening that makes you feel like everything is going to be okay. If you are feeling a bit under the weather, or just fancy an easy and tasty soup, then this recipe is for you.

It’s amazing how food can comfort you in many ways, and that comfort food does not always have to be unhealthy lardy dishes. Comfort food can also strike fond memories of your childhood, when your Mum would make you some soup if you are not feeling 100%. That first mouthful warms your insides and suddenly your spirits are lifted slightly, and that bond between mother and child is intensified just that little bit more. Thanks Mum.

So if you feel like making some soup for the soul, or you want to make someone feel a bit better, why not give this a try.

I am not ashamed to say that I took a massive shortcut in this recipe and used a rotisserie roast chicken bought from the supermarket. I love the taste of a rotisserie chicken compared to a home roasted chicken, but of course you can use either.


1 carrot

1/2 onion

2 garlic cloves

1 chilli

A pinch of ground cumin

Sweetcorn (as much as you like)

1 rotisserie chicken (or any cooked chicken)

1 tbsp cornflour

500ml chicken stock

  1. Dice the carrot and onion and finely slice the garlic and chilli. In a pot, add a little olive oil and place the vegetables in. Sauté gently until softened.
  2. From your roasted chicken, remove the skin and shred some meat from the leg, thigh and wing (this meat is more tender and will not dry out.) Add the chicken to the pan.
  3. Season the ingredients in the pan with sea salt, cracked black pepper and a pinch of cumin.
  4. Add the chicken stock. In a water glass, mix the cornflour with a splash of cold water and then add to the soup to thicken it.
  5. Simmer for a few minutes. Serve with crusty bread.

Tip: I used a chicken stock melt with boiling water as my stock, these can be found in all supermarkets. If not, a stock cube or fresh chicken stock will work too.

I have to say that I like my soup with a little bit of a kick! I believe spice diminishes any nasty germs but maybe that is a myth. If you don’t want the soup to be spicy, leave out the black pepper, chilli and cumin. But I have to say that these are the best ingredients so please don’t blame me if it is bland or boring! :p

Thanks for reading! Check out my website at www.jbimagery.co.uk

Chicken Soup low res







Peri Peri Chicken Wings!

Yes that’s right…Peri Peri Chicken Wings! We all know and love the famous flavours of peri peri chicken from Nando’s but have you ever tried to make it at home? It’s delicious and cheaper!

Now if the weather was a little bit nicer, I would highly recommend cooking the chicken on the barbecue. But its a bit early for barbecue season so you can still make this in the comfort of your own kitchen. All you need is a grill pan and an oven! I blasted the wings on a very hot grill pan first to get that charred effect that gives great flavour and then whack them in the oven to cook through. Here’s how I made the marinade:

Blend together:

1 chopped onion

4 garlic gloves

2 whole chillies (or more/less depending how hot you like them)

2 tsp smoked paprika

1 tsp oregano

Juice of 1 lemon

1 tsp sugar

1 tsp salt and pepper

1 tsp oil

1 handful chopped parsley

Now you can adjust this recipe to suit your taste buds and experiment! Leave the skin on the wings and marinate for a few hours or overnight. Then when you are ready to cook, blast them on the grill pan either side and then cook them through in the oven. Serve with wedges and salad and enjoy!

Thanks for reading and check out my website at www.jbimagery.co.uk



Chinese Won Tons

Are you bored of seeing diet recipes all throughout January? Yes me too. There is no reason why healthy food can’t be fun and exciting to cook and eat.

If you have some spare time, why not try making some Chinese won tons? If you are having friends over, they will love it! Also, they are surprisingly easy to make so don’t worry.

You will need to buy some Chinese won ton wrappers from a good supermarket, a Chinese supermarket or online. I filled mine with pork mince but you can fill them with anything you want. Here’s what I did.

First of all you have to flavour your pork mince. Remember there is no strict recipe and you can add any flavours you want. To my pork mince, I added chopped garlic, ginger and chilli,  spring onions, sesame oil, chopped carrots, salt and pepper. Simple!

Then add a small amount of pork mince to the middle of the won ton wrapper, dip your finger in water and spread on the edges of the wrapper. Next, fold one corner to the other (diagonally) and then join the bottom two corners together and press firmly.

Now your won tons are ready to cook. You can steam them or fry them, but I did both! So I got a large pan with a lid on a medium heat and added some sesame oil. I placed the won tons in the pan and let the bottoms fry for a minute or two.

Once the bottom is crispy, add a large splash of water to the pan (be careful here) and then quickly put the lid on. This steams the rest on the won ton and you will be left with a crispy bottom and a soft top. Delicious!

Serve with a soy sauce dip and some vegetables. Its absolutely gorgeous, you have to try this! Go on…


Sausage and egg McMuffin breakfast

On a lazy bank holiday Monday, why not try and make your own McDonalds breakfast? It’s probably healthier (kind of), cheaper and at least you know what you are eating! I’ll admit, I have had a cheeky McDonalds breakfast before and as tasty as it is, you always feel a bit guilty and sluggish afterwards.

Making your own sausage and egg McMuffin couldn’t be easier and it tastes exactly the same. All you need is english muffins, good quality sausages, eggs and cheese. This is how I made mine.

You can either buy sausage meat or buy normal sausages and push the meat out of the skin. Shape them into thin and wide patties (they shrink when cooking) and keep them in the fridge until you are ready to cook. All you have to do is fry off the sausage patty in a pan with very little oil, turn it over and place slices of cheese on top to melt. I used cheddar cheese but you can use what you like.

Then for the egg, I used a ring to keep the shape of the egg round, but it doesn’t matter if you don’t have one. You could also use a really small egg frying pan. It just makes it easier to eat. Toast your muffin and that is it! Assemble, dollop some ketchup on the side and there you have your own cheeky breakfast. It is delicious and a little bit naughty, but what’s life without a little treat? Go on…you know you want to try it. The shops should be open right now right? 😉

Thanks for reading. Check out my website at www.jbimagery.co.uk

Sausage and Egg McMuffin


Bored of Onion Bhajis? Try these!

Yes we all love onion bhajis in the UK but how many can we possibly eat? OK we can eat a lot but have you ever been tempted to try something different? These are potato bhajis and are super simple to make. They are incredibly crispy and can be a great snack or starter when you have people over. These are my absolute favourite and is something that your friends and family will just love. Just watch them fly out of the bowl!

Every Gujarati person will have their own recipe for this dish, but this is how I made mine.

Potato Bhaji Bhavisha Surti

I peeled two or three medium potatoes and sliced them as thin as possible. If you have a food processor or a slicer that can do it for you then I highly recommend it, if not a good old knife will do the trick. Just watch your fingers.

In a bowl, mix the following ingredients:

  1. 2 heaped tbsp Gram flour (chickpea flour)
  2. 1 tsp salt
  3. 1tsp turmeric
  4. 1tsp chilli powder
  5. 1tsp coriander and cumin powder
  6. 1 tsp ginger and garlic paste
  7. 1/2 tsp green chilli (chopped)
  8. A handful of chopped coriander

I don’t really use measurements so these are just a guide, if you don’t like spicy food then you don’t have to add chilli, just adjust the recipe to your taste. Add enough cold water to make a pancake batter consistency and then add the sliced potatoes and make sure they are all coated evenly.

And that is it. All you have to do now is carefully drop each slice of potato coated in the batter into a deep fat fryer or a pan filled with oil. They will only take a few minutes to cook and will come out nice and crispy!

Take this from me, if you are the one making these then try not to eat them all as soon as they come out of the fryer or you will get a stomach ache. But it was worth it…

Serve with a spicy chutney or ketchup for those who don’t like it too hot. Enjoy!



Zoe’s Ghana Kitchen

I went to Brixton yesterday and found myself in a small converted shipping container called ‘Zoe’s Ghana Kitchen’. A tiny restaurant with a big personality! Brixton is full of great pop up places to eat, from jerk chicken to fresh ramen, you are spoilt for choice.

Zoe’s Ghana Kitchen is run by, guess who…Zoe! She cooks the most amazing Ghanian food like I have never tasted before. I tried the most succulent lamb chops marinated in a number of spices and served with a peanut sauce. Next, traditional fried chicken – Ghana style! The chicken was the crispiest chicken I have ever had with a wonderful blend of spices, including nutmeg. Delicious!

If this hadn’t filled me up already, I tried some plantain chips. Soft, sweet and flavourful served with some beans. A local ingredient that I’ve tried before, plantain can be baked, fried or made into chips. Its so yummy and very comforting. Lastly, Zoe made some Yam balls, she mashed the yams and mixed them with garlic and spices and then deep fried them. All served hot with a spicy dip and salsa.

I love this place, it is quirky, stylish and very welcoming.  I can honestly say I will go back there for some more traditional home cooked food, or better yet I might go to Ghana! But I think a trip to Brixton might be cheaper.

Check it out! http://zoesghanakitchen.co.uk/restaurant/