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.......|
|The sliced cured salmon - pretty!|
|And the side - very purple! Sam and Nick had better brave this!|
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
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!