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.