Slow Cooked Beef Flat Ribs

My daughter and I both bought some beef flat ribs from the amazing Q Gardens farm shop, neither of us had cooked it before but as it was highly recommended by their very knowledgeable butcher we decided to give it a go. After a busy day she opted for the quick hot roast and declared the meat delicious. I went for the slow 3 hours in the oven while I went out shopping!

I’d already decided it would suit a sticky barbecuey taste so this is what I did:

2 beef flat ribs (1 each which was more than enough!)

Brown the  meat on all sides in an ovenproof dish in a little oil. Remove from pan.
In the same dish fry a chopped onion, 1 crushed clove of garlic, add chilli flakes or powder to your liking, 1 tsp 5 spice, 1/2 tsp thyme, 1 bay leaf,1 tbs dark soy, red wine( about 200ml) and beef stock (1 cube + enough water to cover meat)

Cook in a low oven for 3 hours.
Remove the meat and keep warm. Reduce the sauce down by half. Add 1 tbs muscovado sugar, 3 or 4 tbs ketchup, 1 or 2 tbs brown sauce, 1/2 tbs wholegrain mustard and cook for a few minutes until you have a rich sticky sauce. Pour over the meat and serve.

I cooked baked potatoes in the oven for 2 hours along with the meat and also made some coleslaw on the side.

….any leftovers would be great heated up for lunch and served in a floury roll or a wrap.
In slow cooker could probably add all sauce ingredients at the beginning and reduce the sauce afterwards if necessary.

Wrights Sundried Tomato and Parmesan Bread Mix

This bread mix makes the most amazingly tasty bread. Follow the instructions, but as an added extra I mix in a couple of finely chopped sundried tomatoes in oil when I knead the dough. Makes two loaves.

Hi Ho Silverwood

I was making puds today for a family party this weekend when I realised how much I rely on my Silverwood baking tins! My much loved sticky toffee pudding recipe makes enough for 16 small puds and 8 larger ones as well so my multi cake pan is invaluable.

My small pudding moulds get used for everything from desserts to mousses (see my broccoli mousse recipe here) I also use them for serving out dinner party style servings of rice or risotto.

I bought the tarte tatin dish for my other half as it’s perfect for making his one signature pudding. It has a good solid base so you can perfectly caramelise the apples before adding the pastry.

I’m adding some more Silverwood stuff to my wish list …..the multi mini heart set would make great Valentine cakes….and the Brownie pans look tempting…..or maybe I’ll just buy myself the Panettone pan before Christmas!!

Triple Chocolate Nut Cookies

If you only ever bake one cookie recipe it has to be this one!

200g unsalted butter, softened

200g light brown soft sugar

125g golden caster sugar

1 large egg

1 tsp vanilla extract

325g plain flour

3/4 tsp bicarbonate of soda

1 tsp baking powder

1/2 tsp sea salt

300g chocolate, a mixture of white, dark and milk, chopped into chunks

100g hazelnuts, very roughly chopped

 

 

 

Preheat the oven to 180°C/gas 4. Beat the butter and sugars together for 2 minutes, until light and fluffy. Beat in the egg and vanilla extract. Sift the flour, bicarbonate of soda and baking powder together; scrunch the salt over. Stir into the egg mixture to form a dough. Stir the chocolate and hazelnuts through, cover and chill for at least 2 hours or up to 3 days to firm up.

Line a large baking sheet with non-stick baking paper and use an ice cream scoop (or a soup spoon) to form balls of cookie dough. Space these out well – 6 in a batch is about right as they will spread – and bake for about 15 minutes, until pale golden. Leave to firm up on the tray for a few minutes, then transfer to wire racks while you cook the next batch.

Vegetarian Haggis

We celebrated Burns Night at home this year with a delicious  Macsween Vegetarian Haggis, tatties and ‘parsneeps’
The leftover haggis made a perfect brunch the next day with a poached egg on top.

Millets Farm Croissants

What better way to start your day….a plate of Millets Farm Croissants fresh from the oven and served with home made strawberry jam.*
They’re from the freezer section in the farm shop, a bargain at 50p each.

* guess where I bought the strawberries?!

Duck Stir Fry

Just made an amazing duck stir fry with Waitrose Gressingham Duck mini fillets.

Marinade the duck in hoisin sauce for about 30 minutes.

Cook some egg noodles as per instructions on pack.

Parboil some sliced green beans and broccoli.

Stir fry some sliced onions, red pepper and mushrooms. Add a little fresh or powdered ginger.

Add the duck and cook for 5 minutes. Add some sweet chilli sauce, oyster sauce and fresh coriander.

Mix in the cooked beans and broccoli and some beansprouts, warm through and tip into serving bowls.

Place a swirl of noodles on top.