single meals: November 2011

Snack- Twice cooked Pork Ribs

Ingredients-

900gr pork ribs
1/2 cup tomato sauce
1/2 cup BBQ sauce
1/4 cup Maple syrup
1/3 cup worcestershire sauce
1 TBLspn louisiana hot sauce or tabasco
3 teaspn salt
1 teaspn pepper
1 finger bowl (bowl of water to wash fingers as you are eating)
Alot of napkins- this sauce is sticky :)

Preheat your oven to 170'c

1. 3/4 fill a large pot with water, put 1 teaspn of salt in water, put pot on stove on high
2. Cut ribs between each bone

3. When water is boiling place ribs in water and cook for 15 min
4. Put tomato sauce, BBQ sauce, maple syrup, worcestershire sauce, louisiana hot sauce, salt and pepper in a bowl and mix
5.Drain the water from the ribs then place the ribs in the rib sauce and mix

6. Place a doubled up sheet of baking paper, this will stop the sauce cooking to the tray and will save you scrubbing the tray :)
7. Lay the ribs on the tray and bake for 20 min, wrap the rest of the sauce for the end of the recipe
8. Turn the tray of ribs around (180') in the oven so the ribs will cook evenly cook for another 20 min

9.Pull the ribs out and toss again in the sauce leftover
10.Cook the ribs for a further 20 min
11. Pull out of the oven and rest for 10 min then enjoy!!!

Brunch-Asparagus bundle with poached eggs

Ingredients-
1 bunch Asparagus    1 lrg cherry tomato sliced
3 sprigs of thyme             2TBL butter
1/4 preserved lemon or fresh lemon small diced
1 lemon                           2 eggs
1 rasher of bacon minus the eye
2 TBLspn vinegar            2 cups water
Salt and pepper

1. Put the water and vinegar in a small pot and put on stove on high heat
2. Cut 1 1/2 inch off the bottom of asparagus (make sure you make them even
3. Place 4 spears of asparagus on board together
4. Lay thyme down then,lemon preserve then tomatoes

5. Place the remaining asparagus on the top
6. Lay bacon rasher onto the board place the asparagus on the bacon rasher
7. Wrap the bottom rasher around the bundle then pin it to the bunch with a toothpick
8. Tightly wrap the remaining bacon around the bundle and secure with another tooth pick

9. Heat up frying pan when hot add 1 TBLspn of butter and melt
10. Add bundle to the pan squeeze half a lemons juice and place lid on pan
11. When the water is boiling add 2 eggs then turn heat down to low
12. Flip bundle over carefully add last of the butter and squeeze the rest of the lemon over the bunch and place lid on pan again

13. After 2 min take of lid and remove pan from the heat
14. Remove poached eggs from the poaching pot
15. Carefully place bundle onto a place and then place eggs on next
16. Take a teaspoon and drizzle leftover juices from pan onto the plate
17. Add salt and pepper to taste