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.

Eve's pudding and a simple roast.

As an accompaniment to a roast I was cooking I decided to make an Eve's pudding. 

The apples were boiled for 10-15 minutes with a splash of water to soften them up just a tad. 

 The completed pudding should be cooked for 20+ minutes on gas mark 5 (approx) or until golden brown in colour. 

Please excuse the shaky camera work as I filmed this myself rather than my daughter who usually films.

Here is a slice of the finished dessert served with cream. 

The roast was lovely too, served with all the traditional roast accompaniments. 

Pan fried duck & Yaxell Knives

This dish was prepared with a favourite knife of mine- a birthday present from my oldest daughter.

The Yaxell knife I used is 69 layers of Damascus steel that works fantastically to slice through meat and vegetables and looks good doing it: 

The dish itself was pan fried duck with an orange glaze that I served with a jacket potato and salad. 

Butternut squash soup & Challah

After a Remembrance Sunday memorial service and parade what better than to sit down with a bowl of home made soup and some challah. Cooked the night before and warmed up, I used fresh ingredients and a splash of brandy & cream.

Above is the finished dish with a garnish of coriander.