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

untitledBBQ Ribs

 

 

 

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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.

Ingredients:

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

 

 

 

 

 

 

The Comforts of Baking

I have to admit it, I have the baking bug. If everything I wanted to make wasn’t made from butter, cream or sugar, I would most likely bake everyday. But then again if I did this, baking wouldn’t be such a treat.

The nation has gone baking mad, with the rising popularity of The Great British Bake off (something I am obsessed about) and celebrity chefs. There is something very soothing about combining a bunch of ingredients, placing it in the oven and seeing it transform into something comforting and delicious.

Breads, cakes, pastries and more, baking has become an art form and a science. There are an endless amount of recipes out there, all so tempting to try! So why not get in the kitchen one Sunday afternoon and whip up something that will make the whole family happy. No need for any experience, everyone has to start somewhere! The feeling of seeing the finished result of something you made from scratch beats buying a factory made cake any day.

This was a coconut and lime tray bake that I adapted from Mary Berry’s lemon drizzle tray bake, and although I know I am not supposed to alter recipes, it was delicious! A great combination and a delicious afternoon treat. Happy baking!

Thanks for reading! Check out my website www.jbimagery.co.uk and subscribe to read more!

Coconut cake

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New York! New York!

I have to apologise for not blogging in so long, I’ve been away! My husband and I went to New York and I think it’s fair to say that we ate our way through the big apple!

What an exciting place! Besides being one of the most amazing cities in the world, I loved it for the vast amount of food on offer. There was every cuisine you could think of and it was all available at any time of the day. We couldn’t help but try a little bit of everything. From Spanish empanadas, Japanese spicy pork buns and Chinese pork fried rice to crispy New York pizza, buffalo wings and cream cheese bagels! Everything was so delicious and we still felt like we had more to try, but our waistline said something else.

Grabbing breakfast on the go was so easy as there was a NY deli on every corner, with a large array of choices. A cream cheese and smoked salmon bagel with a hot cup of coffee was one of the best breakfast’s I’ve had. But then again I could say the same for the pizza, it was so thin and so crispy, I was in heaven! Yet I don’t think I tried a percentage of the food available in NY, it’s a food bloggers paradise. It’s full of exciting new flavours and I hope to go back again one day to try more.

Besides all the food, I can’t help but mention how nice the people were in New York. I am not sure if it was our British accent or our lost faces, but everyone was so kind and helpful. Everyone was smiling and friendly and wouldn’t hesitate to go out of their way and help us. So thank you to the local people of New York!

I’ve attached a mix of photos below both from my camera and mobile phone camera, so apologies for the poor quality of some of them!

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Homemade Fries

Ok so this is another treat! But my nephew came to stay and I decided to treat him. I thought I would try and make my own chips but fry them this time. So I chopped my potatoes (with the skin on to give it a rustic look) into thin chips and par boiled them for a few minutes. After I drained them I patted them dry with kitchen paper and then put them in a fryer. Try not to put too many in at a time or they won’t cook properly. I took them out and seasoned them straight away with rosemary and salt so that it sticks. They were delicious! I promise I don’t eat chips all the time!

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Chips