Tuesday, 11 October 2011

Tuesday Night Stir Fry, Cured Salmon and a Bacon Ribs Recipe

Joe decided it was his turn to make dinner.  Who am I to complain?  He made stir fried veg with pork loin, accompanied by prawn crackers and vino.

We were sent a ginger, garlic and chilli stir fry/dipping sauce by World Foods which made a nice addition to the stir fry.  I'm looking forward to trying it as a dipping sauce as well!

Oh....by the way I am gutted about the football.  The least Spain could have done was field a junior team to give us a chance!
World Foods stir fry/dipping sauce
Pork and vegetable stir fry.  Not a noodle in sight!
A close up!

Vino!  It's Tuesday...and Scotland are losing.......
As promised, here are the pictures of the cured salmon.  It needs some more time to mature but were giving it a try now - and very nice it is too - you can definitely taste the beetroot and dill.

The sliced cured salmon - pretty!
And the side - very purple! Sam and Nick had better brave this!
 And finally, for the most eclectic post...the bacon ribs recipe (by request!)

A decent slab of bacon ribs (about 8 will serve 2 very hungry, or 3 people)
Slug of red wine
quarter of a cooking apple, chopped into rough pieces
half an onion, chopped into rough pieces
star anise
tomato puree

1.  Place the ribs in a cold pan of water.  Bring it to the boil and then ditch the water.  Repeat once more and this should remove the salty flavour.
2.  Throw a slug of red wine into a slow cooker (mine is a crock pot)  and about 100 mls of water.  Add the chopped apple, onion, star anise, peppercorns and tomato puree in and top with the ribs.
3.  Cook for 4-5 hours on low.  The apples will totally disintegrate and the ribs should fall off the bone.
4.  Remove the ribs from the dish and sieve the cooking liquor into a pan.  Add a splash more red wine and then cook down to a thick sauce.  Pour the sauce over the ribs and serve! Yum!

1 comment:

Anonymous said...

Hello Jo and Joe. Me again. Still addicted to your blog - Oh dear ;-) There is a picture of you two coming out in the next magazine - will send you some copies :-) R xx