So so easy!
INGREDIENTS
Pork Spare Ribs
Heinz Tomato Ketchup
Lea & Perrins Worcestershire Sauce
Brown Sugar
Chopped Onion
METHOD
To be honest I never weigh anything when making this but I always use a whole bottle of ketchup! Add Lea & Perrins & brown sugar to Tomato Ketchup to taste then add some chopped onion. Place the ribs onto a baking tray / dish and smother them very liberally in the sauce. Cook for about 30/40 mins in a moderate oven. If you want to cook them on a charcoal bbq I recommend starting them off in the oven and then finishing them on the bbq.
BROWN HORSE CARROTS
This recipe was given to me by Marjorie & Steven Doherty when they had the Brown Horse Pub in the Lake District. It's delicious!
INGREDIENTS
5 Carrots, very thinly sliced (use a mandoline if possible)
1 Onion, chopped very finely
2oz Butter
A squeeze of Lemon Juice
Small amount of water
Tblsp sugar
Tblsp salt
METHOD
Put all the ingredients into a pan together, put the lid on and cook gently for 20 mins
Note: There should only be a small amount of liquid, don't add too much water. When the carrots are cooked you shouldn't have to drain them.
INGREDIENTS
5 Carrots, very thinly sliced (use a mandoline if possible)
1 Onion, chopped very finely
2oz Butter
A squeeze of Lemon Juice
Small amount of water
Tblsp sugar
Tblsp salt
METHOD
Put all the ingredients into a pan together, put the lid on and cook gently for 20 mins
Note: There should only be a small amount of liquid, don't add too much water. When the carrots are cooked you shouldn't have to drain them.
BRADBURY'S OLD FASHIONED LEMONADE
This recipe was given to me by my Mother-in-Law Shirley & it was given to her in about 1950 by the Grandmother of a family friend. Therefore I would imagine this recipe must date back to to the early 1900's. It's really easy to make & yields a large amount of concentrate so have some sterilised bottles ready to decant it. It may sound like a lot of sugar but you only need a very small amount for each glass. I just dilute it with cold water but you could use sparkling water for a fizzy lemonade, a much better alternative to canned pop & it tastes great!
INGREDIENTS
Sugar Syrup:
4lbs White Sugar
3 Pints Water
3 Lemons
Sugar Syrup:
4lbs White Sugar
3 Pints Water
3 Lemons
3 Oranges
1oz Citric Acid
1oz Tartaric Acid
1oz / A Pinch of Epsom Salts
Dilution: 2 tablespoons to a glass of water
Note:
This is the original recipe but I tend to leave out the Epsom Salts. Epsom salts have a laxative effect and I think they may have been added to the lemonade to make an old fashioned 'tonic' or 'liver cleanse'.
Try and use organic unwaxed fruit and I also tend to use only lemons and if the fruit is quite small increase the quantity. Tartaric acid and Citric acid can be bought from your Chemist / Pharmacy.
METHOD
Peel the rind of the fruit (with a vegetable peeler) and place into a large bowl or similar vessel. Squeeze the juice of all the fruit and add to the rind. Don't worry about pips etc. as the mixture will be strained later. Add the Citric and Tartaric Acid (& Epsom Salts, optional).
Place the sugar and water into a large pan and bring to the boil slowly, stirring until the sugar has dissolved. Leave to cool slightly then pour the syrup onto the fruit mixture. Cover and leave to stand for a few hours, preferably overnight. Pass the mixture through a fine sieve and bottle.
Dilute the concentrate to taste with either still or sparkling water.
HOMEMADE BURGERS
Making your own burgers is so easy once you have done it you will never use shop bought again and this way you know exactly what is in them! It is important to use good quality lean meat. This recipe should yield 6 burgers.
I like to put mayonnaise on one side of the bun, tomato ketchup / relish on the other side and then sliced onions, tomato, crispy lettuce before adding the cheese topped burger. Another variation I like is to add just tomato ketchup, caramelised onion relish and sliced gherkin to a cheese topped burger. Yum!
INGREDIENTS
1lb Minced Steak
1 Onion - grated or very finely chopped
1 egg
Plain flour
Mixed Herbs (I favour Herbes de Provence)
1 large clove of garlic, crushed
Sea salt
Freshly ground black pepper
NB: Lots of people don't like onion in burgers but it adds flavour.
Grating it into the mixture means no-one will even know it's there!
Grating it into the mixture means no-one will even know it's there!
Burger Buns and any or all of the following:
Sliced Cheese
Sliced Tomato
Sliced Onions
Sliced Gherkins
Iceberg Lettuce
Mayonnaise
Tomato Ketchup / Relish
Caramelised Onion Relish
METHOD
Place the minced steak, grated onion and seasonings together in a large bowl. Add a beaten egg and a little flour to bind. Get into the mixture with your hands to combine thoroughly! Then form your burgers. I use a Burger Press and Waxed Discs to keep all the burgers separate. They're not expensive and using one means that the burgers don't fall apart and look great! You can buy them online at Lakeland Plastics. If you haven't got one though you can form them with your hands.
If you're not cooking these on a BBQ you can grill them quickly under a very hot grill or use a griddle pan. They need to have a good brown colour to add to the flavour. Whichever method you choose they need to be cooked in a quick manner on a high heat.
TIP: If you are using a griddle pan oil the burgers, NOT the pan! Get a dish and put some olive oil in it. Take off the waxed disc on one side of the burger and using a pastry brush, brush a little oil on one side of each burger. Heat the pan so it is very hot and place the burgers in the pan, oil side down. Whilst they are cooking remove the waxed disc from the top side and brush a little oil on each burger. Don't be tempted to jiggle the burgers around the pan, you want some nice brown stripes! After a couple of minutes flip them over to brown the other side. You could also place a slice of cheese on the top at this point.
When the burgers are cooked place in a warm Burger Bun with accompaniments of your choice ...
I like to put mayonnaise on one side of the bun, tomato ketchup / relish on the other side and then sliced onions, tomato, crispy lettuce before adding the cheese topped burger. Another variation I like is to add just tomato ketchup, caramelised onion relish and sliced gherkin to a cheese topped burger. Yum!
SPANISH MEATBALLS
This is a great dish, everyone loves it! I've lost my Tapas Cookbook so this recipe is from memory but it should serve 4 people very well as a main course. You can make the meatballs bitesize for a tapa, served with crusty bread or make them a bit larger and serve as a main dish with spaghetti or tagliatelle (flat noodle type pasta). The sauce is my basic FRESH TOMATO SAUCE but with *one important addition!
INGREDIENTS
MEATBALLS:
1lb Minced Steak
1 Onion - grated or very very finely chopped
Handful of damp breadcrumbs (made from stale bread, dampened with a little water)
1 egg
Mixed Herbs (I favour Herbes de Provence)
2 large cloves of garlic, crushed
Sea salt
Freshly ground black pepper
Plain flour (for rolling the meatballs in)
SAUCE:
Tinned tomatoes (cheapest supermarket own brand is fine)
Olive Oil
Mixed Herbs (Herbes de Provence)
2 large cloves of garlic, crushed
Sea salt
Freshly ground black pepper
A small amount of sugar (a teaspoonful, then taste before adding more)
*Fino - Spanish Dry Sherry
*Fino is the added ingredient to my FRESH TOMATO SAUCE and is very important, the sauce is just not the same without it!
METHOD
Make the sauce as per my FRESH TOMATO SAUCE, adding a good couple of glugs of Fino. You need to use a deep pan so there is room for the meatballs to be added later. Leave the sauce to simmer whilst you make the meatballs...
Place the minced steak, grated onion, breadcrumbs and seasonings together in a bowl and mix well with a beaten egg. If the mixture is too wet add a little flour.
Put 2 plates out and sprinkle some flour on one. Using your hands roll small amounts of mixture into balls, roll in flour to coat on all sides and put to one side. Repeat until you have used all the mixture.
In a frying pan heat a small amount of olive oil and brown all the meatballs. Don't put too many in the pan at once. You are just sealing the meat and giving it some colour so don't leave them in too long.
Once all the meatballs are browned place them carefully into the pan of sauce and cook on a low heat for about 15 minutes. The sauce will thicken slightly. If you are making them in advance turn off the heat when you have added the meatballs and reheat through later.
If you are going to serve the meatballs with pasta now is the time to cook that and set the table!
These are delicious served as a tapa in small individual dishes with lots of sauce and some crusty bread to mop it all up!
INGREDIENTS
MEATBALLS:
1lb Minced Steak
1 Onion - grated or very very finely chopped
Handful of damp breadcrumbs (made from stale bread, dampened with a little water)
1 egg
Mixed Herbs (I favour Herbes de Provence)
2 large cloves of garlic, crushed
Sea salt
Freshly ground black pepper
Plain flour (for rolling the meatballs in)
SAUCE:
Tinned tomatoes (cheapest supermarket own brand is fine)
Olive Oil
Mixed Herbs (Herbes de Provence)
2 large cloves of garlic, crushed
Sea salt
Freshly ground black pepper
A small amount of sugar (a teaspoonful, then taste before adding more)
*Fino - Spanish Dry Sherry
*Fino is the added ingredient to my FRESH TOMATO SAUCE and is very important, the sauce is just not the same without it!
METHOD
Make the sauce as per my FRESH TOMATO SAUCE, adding a good couple of glugs of Fino. You need to use a deep pan so there is room for the meatballs to be added later. Leave the sauce to simmer whilst you make the meatballs...
Place the minced steak, grated onion, breadcrumbs and seasonings together in a bowl and mix well with a beaten egg. If the mixture is too wet add a little flour.
Put 2 plates out and sprinkle some flour on one. Using your hands roll small amounts of mixture into balls, roll in flour to coat on all sides and put to one side. Repeat until you have used all the mixture.
In a frying pan heat a small amount of olive oil and brown all the meatballs. Don't put too many in the pan at once. You are just sealing the meat and giving it some colour so don't leave them in too long.
Once all the meatballs are browned place them carefully into the pan of sauce and cook on a low heat for about 15 minutes. The sauce will thicken slightly. If you are making them in advance turn off the heat when you have added the meatballs and reheat through later.
If you are going to serve the meatballs with pasta now is the time to cook that and set the table!
These are delicious served as a tapa in small individual dishes with lots of sauce and some crusty bread to mop it all up!