Braised Barbecue Spare Ribs

Ingredients

• 5 meaty pork spare ribs (about 1kg)
• 2 tsp olive oil
• 1 large onion, roughly chopped
• 3 garlic cloves, crushed
• 2 tins peeled plum tomatoes
• 4 squirts liquid hickory smoke
• 1 tsp sweet paprika
• ½ tsp chipotle powder
• 50g honey
• 50ml cider vinegar
• 1 tbsp apple sauce (optional)
• 1 tsp English mustard
• 30ml bourbon

Method

1. Pre-heat the oven to 180°C and place the spare ribs in a large baking dish.
2. In a large saucepan heat up the olive oil, then add the onions and garlic. Cook on a gentle heat until the onions are turning translucent.
3. Add the tomatoes, cutting them up in the saucepan in a sophisticated fashion with a pair of scissors.
4. As you bring the sauce to the boil add the rest of the ingredients.
5. Simmer for 5-10mins, then pour the barbecue sauce over the spare ribs. Cover the baking dish with foil and cook in the oven for about 3 hours until the meat can pull easily off the bone and the sauce has reduced a little.

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Apple Bacon Grilled Cheese

Recipe type: Sandwich
Cuisine: American
Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Serves: 1

Ingredients

• 1 Granny Smith apple, cored and sliced into thin wedges
• 2 slices of bread, buttered
• 10 slices of cheddar cheese
• 4 strips of bacon, fried
• oil for frying

Method

1. Spread a generous amount of butter over one side of the bread and
2. flip it over.
3. Place 4 to 5 slices of cheddar cheese onto the unbuttered side of the bread, followed by enough apple slices to cover the cheese. Add about 2 slices of crispy fried bacon, broken in half, on top of the cheese and another 4 to 5 slices of cheese.
4. Pour about a tablespoon of olive oil into a preheated pan. Place the Sandwich in and and fry it over medium heat, periodically pressing down on the sandwich within an egg flipper, for about 3 min. on each side.
5. Slice, serve and enjoy your Apple bacon, grilled cheese.

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Snowballls Easy Recipe

Recipe type: Dessert
Cook time: 15 mins
Total time: 15 mins
Serves: 10-12

Ingredients

• 1 stick of unsalted butter (8 tbsp)
• 2 tbsp of water
• 3 tbsp of cocoa
• ¾ cup of white sugar
• 2 cups of instant oatmeal
• ½ cup of coconut flakes

Method

1. Add the butter and sugar to a mixing bowl. Using a whisk, cream them together until they are well combined and smooth. You can also use electric mixer as well.
2. Add in the oatmeal and cocoa. Using a spatula, mix until everything is well combined. If it's too dry, add 2 to 3 tbsp of water.
3. Scoop up a heaping tbsp of the mixture, place it in the palm of you hand, and roll it into a ball.
4. Roll the balls in the coconut flakes, place them on a plate, and put them in the fridge to chill for about an hour.
5. Serve and enjoy your snowballs

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Grilled salmon tacos with avocado salsa

Ingredients

• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 4 skinless salmon fillets
• 200g natural yogurt
• 1 garlic clove, crushed
• 2 ripe avocados, stoned, peeled and diced
• 1 red onion, finely chopped
• 2 large tomatoes, deseeded and finely chopped
• 2 limes, juice of 1, 1 cut into wedges
• small pack coriander, chopped
• 8 tacos shells

Method

1. Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
2. While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
3. Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.

Recipe By Chelsie Collins Magazine subscription – 3 issues for £3

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How To Cook Eggplant parmigiana

Ingredients

• 2 tbsp olive oil, plus extra for brushing
• 3 garlic cloves, crushed
• 3 thyme sprigs
• 8 large sage leaves, finely chopped
• 4 x 400g cans chopped tomatoes
• 3 tbsp red wine vinegar
• 3 tbsp golden caster or granulated sugar
• 6 large aubergines, sliced lengthways as thinly as you can
• 100g vegetarian parmesan-style cheese, finely grated
• 85g white breadcrumbs
• 50g pine nuts
• 2 x 125g balls vegetarian mozzarella cheese, torn into small chunks
• handful basil leaves

Method

1. Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
2. Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
3. In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
4. Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').

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