Ultimate Sticky Pork Ribs

The secret to this dish is to get the ribs really well caramelised before you add any of the other ingredients. As they braise in the oven, all that colour will turn into the most amazing flavour. The glaze is packed full of vibrant, citrusy flavours, with the sweetness of the honey counteracting the spices.  It is the ultimate sticky ribs for me! 







Sticky Pork Ribs
Recipe Adapted from "Gordon Ramsay" Ultimate Cookery Course"
Serves 6 - 8

Ingredients:

2kg pork ribs, separated
sea salt and freshly ground pepper, to taste
vegetable oil, for frying
6-8 garlic cloves, peeled and sliced
10cm piece ginger, peeled and sliced
2-4 tsp dried chilli flakes, to taste
8 whole star anise
2 tsp Sichuan peppercorns
8 tbsp honey
280ml light soy sauce
4-5 tbsp rice vinegar
600ml Shaoxing rice wine or medium-dry sherry
10 spring onions, trimmed and sliced
800ml chicken stock

Method:

1) Preheat oven to 180°C.

2) Season the ribs with salt and pepper, pushing the seasoning into the meat.

3) Heat a roasting tray on the stove top with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides. Add the garlic, ginger, chilli flakes, star anise, Sichuan peppercorns and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise.

4) Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute.

5) Taste and adjust the flavours, adding a little extra vinegar if necessary. Add the spring onions and stock and bring to the boil.

6) Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.

7) Remove the pan from the oven and place back on the stove top. Heat the marinade and reduce for 8-10 minutes until the sauce is thick and syrupy. Turn the ribs in the sauce to coat them well, then serve.

Lemon Yogurt Cake

I recently bought some cook books from The Book Depository and one of them was Ina Garten's "Barefoot Contessa at Home".  In it was this absolutely delicious looking lemon cake which I had to try over the weekend.

I am so totally for any desserts which has lemon in it ... all that citrus makes me feel less guilty if I have more than one!  If you have not tried this recipe as yet, I so encourage you to do so.  It cannot be any easier - two bowls and you are done - forgot about even taking out your handmixer.




Lemon Yogurt Cake
Recipe Adapted from "Barefoot Contessa at Home"
Yields One Loaf

Ingredients:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat plain whole-milk yogurt
3/4 cup + 1/3 cups sugar, separated
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Method:

1) Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

2) Sift together the flour, baking powder, and salt into 1 bowl.

3) In another bowl, whisk together the yogurt, 3/4 cup sugar, the eggs, lemon zest, vegetable oil and vanilla.

4) Slowly whisk the dry ingredients into the wet ingredients. Make sure all ingredients are incorporated - however do not over-mix.

5) Pour the batter into the prepared pan and bake for about 40 - 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

6) Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

7) When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

8) For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Duck Liver & Thyme Pâté

This is my very first pâté and I used duck livers instead of chicken.  It's probably not a dish for you if you don't like eating livers of any kind. 

Chicken and duck livers are really inexpensive and this makes an impressive starter for a western sit down dinner.  Serve this with baguette or melba toast with a sides of cornichons. 







Duck Liver & Thyme Pâté
Recipe Adapted from Antony Worrall Thompson "Saturday Night Kitchen"
Serves 6

Ingredients:

175g/6oz unsalted butter, softened
450g/1lb duck livers, trimmed and cleaned
2 shallots, finely chopped
2 cloves garlic, finely chopped
½ tsp freshly ground black pepper
2 tbsp brandy or port 
55g/2oz clarified butter, melted
1 tsp of fresh thyme leaves

Method:

1)  Heat 15g/½oz of the butter in a frying pan until foaming.

2) Add half the livers and fry quickly on all sides until golden, but still pink in the middle, about 4-5 minutes.

3) Repeat with a second batch of butter and livers.

4) Place the livers and juices in a food processor.

5) In the same pan heat another 15g/½oz butter, add the shallot, garlic and cook over a moderate heat until the shallot is soft but not coloured.

6)  Add the brandy and freshly ground black pepper, and scrape the bottom of the pan to release any coagulated juices.

7)  Place everything in the food processor, including the remaining unsalted butter. Blend until smooth.

8)  Pass the mixture through a fine sieve and put in a ramekin. Pour the clarified butter over the mixture, give another sprinkle of freshly ground black pepper and top with thyme.  Cover with the cling film, cool then refrigerate.

9) To server, stand in room temperature for about 15 minutes.  Serve with crusty toasted baguette and cornichons.

Lava Chocolate Cake

I love lava chocolate cakes as it makes such an elegant dessert to round off a good meal.  I had always thought it was a difficult dessert to make but after making it once (and dare I say that it was successful), I realized that it is actually very easy.  The first lava cake I had tried a couple of years back came from Martha Stewart's Living recipes.  It was delicious!


This is the second time I am making a lava cake again and this too doesn't have many ingredients to content with and the preparation and baking time is really "singe".  The main thing to remember is to use good quality chocolate and don't over bake it - you want the chocolate to be oozing out!





Lava Chocolate Cake
Recipe Adapted from Delia Smith
Serves 4

Ingredients:

115g good quality dark chocolate (about 65 - 70% cacao)
115g salted butter
1 tsp of coffee extract or Tbsp of instant coffee granules
2 whole eggs
2 egg yolks
60g caster sugar
30g all purpose flour, sifted

Method:

1) Preheat oven to 200°C. Grease and butter 4 x 125ml ramekins.

2)  In a heavy based pan over low heat, melt the chocolate, butter and coffee extract until melted. Stir to a glossy batter. Set aside to cool for 5 minutes. (You can also use a baine-marine to melt the chocolate and butter)

3) In another mixing bowl, beat eggs, egg yolks and sugar with an electric mixer for at least 5 minutes or until pale, thick and leaves ribbons trails.

4) Add chocolate and sprinkle the flour into the egg mixture and gently fold until just combined. (You can also use a whisk.) Be careful not to knock too much air out of the batter.

5) Divide batter amongst ramekins and place on a baking tray. Fondants can be covered with clingwrap and stored in the fridge or freezer at this stage. Bake for 12 minutes or until the tops have risen and have set (but still soft underneath). If baking straight from the fridge, bake for about 13 minutes. If frozen, bake for 14 minutes.

6) Remove fondants from the oven and leave to sit for about a minute.  Run a palette knife around the edges and turn out onto a plate. If baked from frozen, rest for 2 minutes before unmolding.

7) To serve dust with icing/powder sugar.  Serve warm and if you want add a dollop of good vanilla ice-cream.

Vote for Ringo ..... "Star Pooch of the Month"

Yeah!!  And thanks if you have voted.  Ringo has been picked TOP 6 and has advanced to the final rounds of voting.  If you have not voted, please do and if you had voted earlier, please do vote one more time.  Votes are now counted from zero again ...... closing date is 27 January.   Keeping my fingers crossed! 

******************************************************************************

I recently entered Ringo, my Boston Terrier into a competition which is meant for three different dog breeds - Botson Terriers, French Bulldogs and Pugs. 

The top two pooches with the most number of votes will receive a spa treatment and a make-over.    There are 2 rounds of competition and the first six pooches with the most number of votes will advanced to the second round. 

So as a "mummy" and with all parents, you would want your child to win!  In my case, the "child" happens to be a 4-legged furkid.  So I am reaching out through my blog to ask that you Vote for Ringo - "Star Pooch of the Month" .

You would need to LIKE the Facebook page first before you can vote.  Only one vote per person is allowed - and here is a sneak of Ringo's picture.   Isn't he adorable?  He is a very sweet doggie and I adopted him in April 2012.  He is 7 and half years old and loves ... absolutely loves to play fetch.  He is very good at it too.  I think in his order of life it would be food, ball, sleep!

Please do vote for Ringo as he whispered to me last night that he "oooh so want to have a spa treatment".

Zinio Give Away Results

If you had participated in the recent ZINIO GIVE AWAY, you must be anxiously waiting for the results.  Well, wait no longer!

Ten lucky winners have been picked using Random.Org and they are, in no particular order:

*  Cathy of Cathy's Joy
* Jasmine of The Sweetylicious
* ykristen
* Ann of Anncoo Journal
* Lubna of Kitchen Flavours
* Esther (wikilOv@gmail.com)
* Jesslyn
* Sinsationscakes
* Janine
* Kim Reid

Kindly drop me an email at jos2829@yahoo.com.sg with your email address and also confirming the choice of your subscription.  Please do so within the next 48 hours.  Your contact details will then be forwarded directly to Zinio to commence your subscription.

Happy reading and have a great weekend ahead!

Zinio Give Away

I was recently contacted by Zinio via email with a fantastic offer on their magazines.  Not familiar with  Zinio?  Well,  Zinio has thousands of top magazines from around the world and you can browse and purchase subscriptions or single issues instantly from your computer or mobile device to read wherever and whenever you like.  Their EXPLORE section lets you read as well even without a subscription - thousands of articles from your favourite magazines and share them with friends!  Some of their popular magazines include La Cucina Italiana, Vegetarian Times, Food Arts, Clean Eating, Vogue, Style at Home, PC Magazine and MacWorld.

 Zinio is currently offering readers about 300 different magazine titles at up to 50% off their already-discounted prices.  Interested?  Then go find out more about their ZINIO OFFER..  Hurry and sign up as their offer will expire on January 7th!



In addition Zinio is also running the ZINIO HOLIDAY SWEEPSTAKES and anyone can  take part in this competition.  You will have a chance to win an iPad Mini - contest will end on January 7th.


As if the above is not enough ....Zinio is also giving away 10 free subscriptions to 10 lucky winners!  Wow!  If you are interested, leave a comment in this blog by midnight January 6th.  Your comment should include which magazine you would like to receive free and why.