Chilli Ribs

Sometimes, when people have coeliac disease they can resign themselves to a simple food that they can be sure is gluten free but I prefer to be adventurous because what’s the point in having all this food technology if you can’t utilise it. This recipe can also be found on the Good Food website. Also in their magazine they’ve started to label recipes gluten free or showing how some of them adapted to be gluten free. My mum has a subscription to the magazine so we eat food from there often.

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We added a baked sweet potato to it with garlic butter and it was perfect. Sweet potatoes are orange inside with reddish skins, I think Americans call them yams, but I could be wrong.
It’s just a different way to do barbecue food and even if it raining outside you can just do this in the oven instead. A nice weekend meal.

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So for those who want the recipe here it is but don’t forget to check out the Good Food website anyway for more great recipes, we take a lot of our food recipes from there.

Serves 4

CHILLI RIBS:
1.5kg pork spare ribs, the meatier the better
DRY RUB
1 tbsp ground cumin
1 tsp hot smoked paprika
1 tbsp ground coriander
2 tsp dried oregano
1 heaped tbsp dark soft brown sugar
1/2 tsp sea salt
1 lime, zested then cut into wedges to serve if you’d like
BARBECUE SAUCE
1 tbsp olive oil
2 fat garlic cloves, crushed
2 tbsp tomato purée
3 tbsp dark soft brown sugar
2 tbsp red wine vinegar
2 tsp chipotle paste (if you cant chipotle paste you can process chipotle chillies or use a mix of chilli powder and smoked paprika)
Juice 1 lime
2 tbsp water

METHOD
1. Mix the dry rub ingredients together, then massage into the meat. Marinate this for at least 1 hr I the fridge or overnight if you have the time.
2. Now move on to the barbecue sauce. Heat the oil in a small saucepan and add the garlic. Cook for 1 min until soft. Stir in the rest of the ingredients and simmer for a few seconds until the sugar melts. Season with salt and set aside.
3. Heat the oven to 160oC or 140oC fan or gas mark 3. Put the ribs in a roasting tin in one layer. Pour in 100 ml of hot water, cover the dish tightly with foil and bake for two hours until the meat pulls easily from the bones. Drain off any fat.
The ribs can be cooled here and kept in the fridge for up to two days if you want to cook it ahead of time.
4. Get the barbecue hot or heat a very hot grill. Cook the ribs for 4-5 mins on until dark golden and hot through – use tongs to turn them carefully. Brush them with some of the sauce and give the ribs another minute to char a little.

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Now for the salsa/salad that was also in the picture. It was lovely and fresh, a different take on a salad for a barbecue.

Smoky corn and avocado salsa
Serves 4

INGREDIENTS
2 large sweetcorn cobs
1 large red
1 large orange pepper
Bunch of spring onions, finely chopped
1 ripe avocado, cut into small cubes
Juice of one lime
Small bunch of coriander

METHOD
1. Get the barbecue or a very hot grill ready. Meanwhile, boil the corn in slated water for 5 mins and then cool under running water and pat dry.
2. Cook the peppers on the barbecue/grill for 10-15 mins, turning them regularly, until the skins are charred. Put them in a bowl, cover and leave until cool enough to handle. Barbecue/grill the corn for 5 mins, turning regularly, until tender and charred a little.
3. Remove and throw out the skins and seeds of the peppers and dice the flesh. Shave the corn from the cobs and mix with the pepper, avocado, spring onions, tomatoes, lime juice and seasoning.
4. Rip the coriander and add to the mix just before serving.

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The sweet potato can be baked and jacketed just like normal potatoes.
Garlic butter can be made by mixing butter, crushed garlic and dried mixed herbs together.

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This was the first time we made this recipe and it was a big hit with my family. Although I didn’t add extra sauce to the ribs, I’m not a massive fan of spice, the rub and sauce cooked on to it was flavoursome and not too hot in spice. My Dad does like spice and he loved it with the extra sauce.

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Give it a go, check out the Good Food website and let me know what you think.

Life’s too short to eat bad food!
Happy eating
Xx

Gluten Free Lasague

Lasagne is wonderful dish but sometimes difficult to make. And I know that coeliacs miss out on Lasagne at restaurants. But it’s one of my favourite dishes so I’m going to show you how I make it, it’s easy and takes less than a hour.

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This lasagne is soft, with slightly crunch to the top pasta layer, tomatoey and cheesy and wonderful.

So here’s the recipe:

Serves 6

INGREDIENTS
MEAT LAYER
500g mince beef
2 tbsp oil
1 onion, chopped
1 garlic clove, crushed
100g sliced mushrooms
Salt and pepper
1 tsp oregano
1 tsp sugar
2 400g can chopped tomatoes

Lasagne sheets (any good supermarket do free from lasagne sheets that work well with this, just don’t forget to soak in hot water for 2-3 mins first)

CHEESE SAUCE
1 onion, sliced
4 peppercorns
625ml milk
60g butter
35g flour
100g cheddar cheese plus extra for topping, grated
15g Parmesan cheese, grated

METHOD
1. Brown mince, onion and garlic. Add mushrooms and cook for a further 2-3 mins.
2. Season and add tomatoes, oregano and sugar. Then cover and simmer for 20 mins
3. Remove lid and simmer for a further 5-10 mins until the sauce has slightly thickened.
4. While the meat is simmering, slowly boil milk with the onion and peppercorns. Stand the milk for 5 mins and then strain, removing the onion and peppercorns and set aside.
5. Melt the butter in the saucepan and add the flour. Quickly stir over a moderate heat for 1 min.
6. Add the milk slowly and bring to the boil until the sauce thickens and cook for 1 min.
7. Remove from the heat and add the cheeses, stirring until melted.
8. Layer the meat sauce, lasagne (cutting or breaking the sheets to fit if they don’t whole) and cheese sauce in to an oven-proof dish. Finish the layers with the cheese sauce.
9. Sprinkle liberally with extra grated cheddar and/or parmesan. Bake at 180oC until golden and bubbling.

And voila!

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So let me know what you think of the recipe or if you have any other good lasagne recipe. It’s easy, not too time consuming and yummy, so give it a go and enjoy.

Life’s too short to eat bad food!
Happy cooking!
Xx

Gluten Free Pizza

Who loves pizza? Everyone! And i know that authentic Italian pizza is hard to make gluten free. The manufactures make thick small pizzas and its not just the same, really is it? So I have found an amazing gluten free pizza; thin, crispy, large and tastes just like the real thing. As a family and Italian food lovers, we swear by this recipe, it’s the only one we make pizza with and we love it 🙂

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Who wants the recipe?
Here we go:

INGREDIENTS
135g bread mix (Glutafin is a good one)
Pinch salt
20ml/15g olive oil
5g dried yeast
Black pepper to taste
60-70ml warm water (enough to bind into a soft dough)

METHOD
1. Mix first six ingredients together in food mixer until smooth. (Add water until mix becomes soft but not sticky)
2. Roll out, on a floured surface, to desired size and thickness.
3. Add tomatoes and toppings and bake at 200oC fan for 12-15mins until golden and the cheese is bubbling.

Note: we find that if you mix tomato paste and red pesto at a ratio of 4:1 respectively it just adds a little kick to the pizza.
Adding Italian seasoning to tomato paste mix gives more flavour.
Also if you mix mozzarella and cheddar at the ratio of 1:1 for that stringing stretchy cheese you get on all the Italian pizzas.

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Why don’t you give it a go? Comment and tell me what you think or if you have a good pizza recipe, let me know 🙂

Update! 

We made a little individual pizzas for a ‘do and I thought I’d share them with you. They’re adorable and went down a treat. It’s the same recipe but the amount of topping you’ll use is less and the amount of cheese you’ll use is more. 


Life’s too short to eat bad food!
Happy cooking
Xx