Barbeque ribs

Barbeque ribs.

I marinated a

Some nice meaty ribs in my favourite barbeque sauce, Stubbs. Its made in texas, and if your'e reading this rocky I'd still like that shirt.

Anyway, I marinated them for 2 days so the flavour really penetrated the meat.

Then slow roasted them on a very low oven for 3 hours than basted them with more sauce.

  Uncovered them and turned the heat up a touch to get a nice bark and viola. 

Served them with a bowl of the cooking sauce to dip them in.

Delicious, just needed a baguette.

Risotto

Chicken and Asparagus Risotto.

A bit behind due to various work constraints but last night we had this for tea.

Poached the Woody asparagus stems for stock, then lightly poach the tips and reserve for decoration later.

Then cook the spears until soft then chop them up very fine

Had some finely chopped onion

chicken breasts cut into bite sized pieces.

 In a half and half mixture of butter and olive oil, fry these until the onions are  opaque and the chicken lightly coloured. Don't have the heat too high!

When these are ready take them out and reserve.

Put a good dollop of butter ( or 50 / 50 butter and oil ) in the pan ( I use the wok ) and Melt, then put the rice in. Arborio for preference

Toast this for a few minutes, then start adding the stock ladle at a time, again keep the heat quite low.

stir frequently but not too vigorously, after about 10 minutes add the chicken and onion mixture with some chopped Italian herbs, Worcestershire sauce, salt & pepper. Keep adding the stock and stirring, this will take about 20 minutes during which time you add the sliced mushrooms and chopped asparagus spears. Then add the sweetcorn, keep stirring and after 10 minutes add the asparagus tips. Taste and check seasoning then adjust accordingly. Continue adding stock and stirring until the rice has lost it's nutty texture. Stir in a small amount of butter and continue stirring for five minutes.

When it has a creamy texture and no too moist, serve.

I like to eat mine with some encona hot pepper sauce but that's just me.

Venison in a red wine jus

For tea tonight I cooked a lovely venison steak and prepared a red wine jus separately, serving it with mushrooms, potatoes and assorted vegetables.

The venison was a shoulder steak that I fried in butter and olive oil.

The ingredients for the jus were: 

• A red wine from bordeux
• Mushrooms
• Onions
• Balsamic vinegar
• Brandy
• Cream
• Italian Herbs
• Oregano
• Worcestershire Sauce

I started by softening the onions and then added the mushrooms,

I then seasoned with salt and pepper, putting in the Italian herbs,

oregano, Worcestershire sauce and wine. I reduced the sauce over a medium heat, stirring frequently over the course of 5-10 minutes. When the jus was reduced I added a dash of brandy, the cream and some juice from the venison.

I served the meat with broad beans, runner beans, boiled jersey potatoes and carrots.