Hello loyal visitors, it’s been quite a while since I last uploaded any posts.. I had severe cookery block amongst other things, like having to move, and then ill health(You’ll be glad to know that I’m alright and not at deaths door!!)… I’ve now got over these things, and finally 7 months later, here I am, and ready to cook new and tasty, not to mention healthier(trying out gluten free flours, and perhaps cookies with less sugar!), recipes, with the same amount of mariposaoro flair and adventurous spices! So everyone, a very belated happy new year, and see you soon!
Do you love ribs, but hate the sickly sweet and jammy sauces to go with them? If you do, I have just the recipe for you! These ribs are savoury rather than sweet and have a complex mixture of spices.. Without being spicy!! You can always add chilli if you wish! I know I did!
Around 1kg of Pork/Lamb/Beef Ribs
Salt and Black Pepper to taste
2 Teaspoons of Smoked Paprika,Garlic Powder/Crushed, Cumin, Dried Oregano, Pimento Seeds, and *Ajwain Seeds.
Quarter Cup of Rice Wine
Vinegar to clean meat
Bicarbonate of Soda for extra tender meat-I’m not sure what it does, but it really does help to tenderize meat.. Don’t add too much though otherwise the meat may be bitter and taste like soap!
Firstly, clean the ribs in vinegar and water,removing any extra fat with a knife. Leave to drain then lay them out in the baking dish and sprinkle on the seasonings, except the pimento and ajwain seeds. Get a dry pan and place the pimento and ajwain seeds in the pan. Toast the spices until they pop or for 2-3 minutes. Grind(coarsely grind) and sprinkle the mixture and 1 teaspoon of bicarbonate of soda over the meat. Pour rice wine and rub seasonings into meat. Place ribs in a roasting tin and add one cup of water, covering with foil cook on 180° heat;turning after 30 minutes… You can take the foil off if the ribs are becoming tender during this period. If not,leave for 20 minutes more. Turn up the heat to 210° and spoon the broth over the meat to keep moist. Keep doing this every now and then. When the broth has reduced and the ribs have become tender, it is ready to serve. Serve with a variety of sides dishes,including coleslaw. Disfrutalo!!
*Ajwain Seeds are from the lovage plant and are used in many Indian dishes.. It tastes like thyme in raw form, but nutty when toasted.
This is one way to switch things up in the side dish department if plain quinoa is a little bit boring.. Vegetables and herbs are complemented by a coconut undertone and spices which add a touch of the exotic to the quinoa. You can add dairy cream if you wish,but the sweetness from the coconut really adds something special to the dish.
1 Small Red Onion,diced
1 Garlic Clove,minced
Half a Can of Sweetcorn
1 Small Bell Pepper,diced
Coconut Cream to taste-Use about 1/4 of a bar for the half cup of quinoa and upto half a bar for the cup of quinoa… You may want less.. Or simply use a couple of tablespoons of good quality coconut milk..
1 Teaspoon of Dried Thyme, and 1 Sprig of Fresh Rosemary,with leaves chopped,
1 Teaspoon of Powdered Coriander Oil for sauteeing
Sea Salt and Black Pepper to taste
Firstly add all the vegetables and seasonings and fry for around 7 minutes. Add the coconut cream, depending on the quantity of quinoa to be used. Add a cup of water, and leave to dissolve on a high heat. Rinse and then add the quinoa to the pot. Cover with enough water and leave to reduce. Make sure that the mixture doesn’t evaporate too quickly. When this is done, lower the heat and leave to steam. The quinoa will take on a creamy and soft texture when done. Serve with protein of choice.
Ever get tired of rice, pasta, or potatoes? Well, I know I do and hate the sluggish and heavy feeling that some carbohydrates can bring.
Quinoa is a versatile and filling grain used in South American Cuisine for all purposes, including porridge and to stuff vegetables.
I had used quinoa before,but forgot about this versatile, protein and vitamin rich alternative to carbohydrates.. Until recently that is! So for those who don’t know how to cook it,here is the recipe.
Half to 1Cup of Quinoa grain,rinsed in water until the water runs clear.
Water to cover quinoa
Pinch of Salt
Firstly,put the quinoa in a strainer and rinse to get rid of the bitter taste caused by the saponins. This should only take two-three washes or until the water becomes clear.
Place in a pan, and cover with enough water to cover the quinoa,add the salt,and put to boil. When it has started to boil and evaporate,(Around 15-20 minutes) lower the heat and leave to steam,as you would treat rice. You know when the grains are cooked when they have turned translucent and the germ becomes a spiral and they are crunchy,yet soft.. Not hard.. Serve with meat,seafood or vegetables of choice. Disfrutalo!