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
peppercorns
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!

Awesome Slow Cooked Bacon Ribs, Mashed Potato, Red Cabbage & Roast Beetroot

For ages I have been pestering Jo about us having bacon ribs, as it is a dish Mum used to make and was made for her by her Nin. Imagine my joy when we stumbled across bacon ribs in Kirkgate Market in Leeds at the weekend!.....cooking with bacon ribs is a North-West speciality and next time I am going to make Scouse!

Jo did them by boiling twice in cold water to get rid of some of the salt, and then they went in the slow cooker for 5 hours with a bit of water and vegetables.  They were served with mash, braised red cabbage and roasted beetroot - yum.

Mash

Braised Cabbage

The slow cooked bacon ribs

Roast beetroot

A full plate