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:

Ingredients:

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

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It’s Pancake Day!

I love pancake day! Or Shrove Tuesday…I’ll be honest, I don’t really know the meaning behind it but if it means that I am socially encouraged to eat pancakes then so be it. I guess I am just a conformist.

I went for the sweet option this morning, with lemon, sugar and blueberries but you can put anything on these bad boys. Sweet, savoury or a bit of both. They are so versatile and can be filled with anything, whether its with ham and cheese, Nutella or maple syrup. But just not all together.

I only made four pancakes this morning (and no I didn’t eat them all) and for that I used 50g plain flour, 1 egg and 150ml of milk and a pinch of salt. It’s the perfect combination for two people or one greedy person. Whisk it all together and get cooking! I was too afraid to flip them but one of these days I will put my mind to it and achieve my goals. Anything is possible!

So go ahead, have a bit of fun in the kitchen today, whether it’s with your kids, partner or dog. Whip up a batch when you get in from work and treat yourself.

Thanks for reading!

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Pancakes

Baba Ganoush and Flatbread

Baba Ganoush! Have you ever tried it? I think I just made it because I like to say it…Baba Ganoooooush. Go on say it with me, I can hear you trying to pronounce it.

Baba Ganoush is a mezze or dip that is made from roasted aubergines and it widely eaten in Lebanese cuisines. Now I know what you are thinking, it is not the most attractive looking dish, but what it lacks in appearance it makes up in flavour.

It is very easily made and you can whip it up in no time. Just roast an aubergine in the oven until dark and soft (don’t forget to prick the aubergine with a fork before roasting, otherwise it will explode and you will end up wearing it) and leave to cool afterwards. Then scoop out the flesh and roughly chop it up. After this, simply add 1 tsp tahini (sesame seed paste), 1 fresh garlic clove (minced), lemon juice, parsley, salt and pepper and extra virgin olive oil. You can spice it up a bit with some cumin seeds if you want that extra flavour and it’s done!

It’s a great dip that can be eaten with flatbread, pitta bread, or veggies. Yes it is slightly unusual and people might frown at it, but my husband is known for loathing aubergines, and he happily lapped this up. I think the freshly baked bread helped though.

I made a flatbread called ‘Maneesh’ from Paul Hollywood’s recipes (click here for the recipe) and it is so delicious. Easy to make and soft and airy.

So next time you have some people over, why not give it a try? Thanks for reading!

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Garlic, Rosemary and Chilli Sausage Rolls :)

Have you ever tried making your own sausage rolls? They are so easy and a lot tastier than some of those ready made ones you find in the supermarkets. Making your own means you can add whatever flavour you want and you know what goes into them. No hidden nasty ingredients!

All you need is some lean pork mince (I bought the kind with very little fat) and some ready rolled puff pastry. Flavour the mince with whatever you have! I added fresh garlic, chopped rosemary and chilli and seasoned it with lots of salt and pepper. But you can add the classic combination of sage and onion, or some smoked paprika or fennel seeds. Get creative!

Cut the pastry into long strips (about 3 inches wide), place the pork mince in a long sausage shape in the middle and brush the edges with a beaten egg. Fold the pastry over the mince and seal with a fork. Brush the pastry with more beaten egg and sprinkle some sesame seeds on top. Lastly, cut them into edible sizes and you are ready to bake! Bake at 200 degrees C for about 20 minutes or until golden and crisp.

They are so tasty and much better than those bland supermarket sausage rolls. Great for parties, picnics and more. The only problem is trying to not eat them all! Go on…give it a try. Yum.

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Sausage Rolls

A Christmas treat…Gingerbread!

Merry Christmas everyone! It’s the best time of the year, a time when you can bake as much as you want and not feel guilty about it. So this year I decided to make gingerbread and oh my gosh they are so delicious and dangerously easy to keep eating.

Now please don’t laugh at my attempt at decorating. I am fully aware that one of my gingerbread men looks like he has had a bit too much sherry. I have no skills in decorating because whatever I make doesn’t seem to last long enough in my house.

I got this recipe from BBC Good Food and it is definitely one that I will keep. The gingerbread is not too sweet and has the right amount of spice. It is also slightly soft and chewy on the inside (if you don’t over bake it) and crisp on the outside, which I love.

They are great fun to make, especially if you have kids. I am a big kid myself so I was quite content making them for myself. So why not give them a go this Christmas?

Get cosy with a nice hot chocolate topped with marshmallows, perfect for dipping your gingerbread man in. All you need now is a classic Christmas movie, some warm socks and someone else to do the dishes. After all, this is the time to relax and treat yourself. But don’t eat too many!

Wishing you all a very Merry Christmas! Thanks for reading and have a lovely holiday!

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Friday Night Curry…Butter Chicken

With all this hype about how butter is now good for us, I couldn’t not cook butter chicken and share it with all you lovely people. Now I don’t know if butter is good for us, bad for us, or simply tormenting us but what I do know is that it’s delicious and seems to make everything taste better. But yes, everything in moderation I can hear you say.

I based this dish from Jamie Oliver’s Food Tube video on butter chicken by Maunika but gave it my own spin. It’s such a delicious dish and if you are not a fan of very spicy curries, then you have to give this one a try.

I basically followed this recipe but used Pataks Kashmiri spice paste rather than a powder. You can get this in most of the supermarkets and it gives the curry a great flavour.

I marinated the chicken (for the whole day) in yoghurt, ginger, garlic and chilli paste, tomato puree, Kashmiri paste, lemon, salt, chilli powder turmeric, ground cumin and coriander powder. I then placed the chicken on skewers and cooked it in the oven to get nice and charred.

To make the sauce I fried a chopped onion in some butter, and once browned I then added a chopped tomato, ginger, garlic and chilli paste, tomato puree and the Kashimiri paste. I added different spices such as turmeric, chilli powder, cumin, coriander powder and let this cook into a thick paste. Next I added about 100ml of single cream to give the sauce a creamy taste. I let the sauce down with some boiling water and let it simmer. I preferred to do this than use lots of double cream so I would feel less guilty!

Once the chicken is charred I added it to the sauce alongside all its juices and its done! Add some fresh coriander and serve with naan bread or chapatis and basmati rice. Delicious!

If you are vegetarian you can always make this sauce and use hearty veg such as cauliflower and sweet potato. I like my curries a bit spicy but if you don’t then you don’t have to add any chilli, but go on…spice up your life! (Gosh that was cheesy)

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

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Why is baking so addictive?

I don’t know what it is but I will find any excuse to bake. I will happily admit that I am not the best baker in town but I like to give it a good go. I am guilty of changing recipes based on what I have in the house, which doesn’t always go my way. But I am a firm believer in having a well stocked cupboard and not running to the shops everyday. And I think my purse thanks me for it.

What is it about baking that is so much fun? Is it seeing a bunch of ingredients transform into something warm and delicious? Or is it the feeling of eating something afterwards that you know is slightly naughty? Yes that is probably it. We all have a dark side.

One of my (and my husbands) favourite biscuits are oatmeal and raisin cookies. I’m not sure if this is because the oats and raisins make us both feel like we are being slightly ‘healthy’, but then we are reminded by the butter and sugar in it and slowly come back to reality.

This is a very easy recipe that I got from one of Mary Berry‘s Bake Off books and it was delicious. A perfect combination of ingredients made the biscuit slightly soft and chewy rather than too crunchy.

The recipe is as follows: 125g softened butter, 150g muscovado sugar, 1 large free-range egg, 1 tablespoon of milk, 1/2 teaspoon of vanilla extract, 100g self-raising flour, 75g raisins, 150g porridge oats.

Cream the butter and sugar together, then beat in the egg, and then place the rest of the ingredients in and fold through. It’s as easy as that! I added a pinch of cinnamon too because I love it, but you don’t have to. Place small dollops (technical term there) on a baking tray lined with baking parchment and bake in the oven for 15-20 mins or until golden. Bake at 180 degrees C/gas mark 4. Let them cool properly on a rack if you can resist eating them straight away. Enjoy!

Baking is good the for soul…go on give it a try.

Thanks for reading! Please subscribe and check out my website www.jbimagery.co.uk