Sunday, July 14, 2013

Cooking with the Kids #1 - Honey Roasted Spare Ribs & Fried Rice


This is a FAB little recipe that our Big Lad Jack picked out. He's recently discovered ribs from our local Chinese take-away and the thought of making his own blew his mind! I was surprised to find it in a kids recipe book because I always imagined ribs to be a tricky thing to cook. I was very wrong!

Honey Roasted Spare Ribs


Serves: 4 | Prep Time: 5 mins + time to marinade (4hrs or overnight) | Cooking Time: 2 1/2 hrs

Ingredients


Rack of 12 ribs
4 tbsp runny honey
4 tbsp ketchup
1 tbsp black treacle
1 large star anise
2 tsp english mustard
1 tsp crushed chillies
2 tbsp cooking oil
salt & pepper to taste

How To

  1. Mix the ingredients for the marinade
  2. Coat the ribs
  3. Lay in a backing try and put in the fridge overnight, or 4hr minimum
  4. Preheat oven to gas mark 2 / 150 c / 300 f
  5. Cover ribs with foil
  6. Slow roast for 2 1/2 hours, basting with the marinade as required

Fried Rice

Serves: 4 | Prep Time: 10 mins | Cooking Time: 25 mins

Ingredients


225g / 1/2 lb Jasmine Rice
200g tin of peas & carrots
1/2 165g tin of sweetcorn
4 Spring onions / scallions
3 eggs
4 thick slices of ham
2 tbsp light soy sauce

How To

  1. Wash & drain the rice
  2. Boil the rice in twice the volume of water (e.g. one cup of rice and 2 cups of water) for 10 min, cover and leave to stand for a further 5 min
  3. Beat the eggs
  4. Heat oil in a wok, add the eggs and swirl to coat the pan (like thin scrambled eggs)
  5. Add the drained tinned veg, ham and spring onions and stir well, add the soy sauce
  6. Finally add the rice and mix




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