Old Fashioned Barbecued Pork Spare Ribs

This is a childhood favourite. One of my favourite foodie memories is my Poppos passion for cooking, he loved to cook and perfect recipes. I loved calling in on my way home from work, as I drove by his front door twice a day and test out his latest recipe. But I recall vividly his Chinese phase and I now have his book, although when I moved out if home, he did purchase me one of my own. But when he died I requested his, with book, with its tried and tested food dribbled pages.

If you can get a copy of the Australian Woman's Weekly Home Library CHINESE Cooking Class Cookbook, I recommend you do, or if you have a copy of it bring it out and cook an old fashioned Chinese Banquet like my Pop used to... Yes we were treated to a 20 course banquet one night... He really loved to cook. I believe I am very much like him, our passions the same, no matter the medium we create something everyday.
Ok back to the recipe.
YOU WILL NEED

• 1kg pork spare ribs
• 4 tablespoons barbecue sauce
• 4 tablespoons honey
• 4 tablespoons brown vinegar (I've substituted apple cider here as I don't always have malt vinegar in the cupboard)
• 1 tablespoon Chinese chilli sauce (make the effort it is really red and it helps with the rich red colour)
• 1/4 teaspoon five spice powder
• 1/2 cup dry sherry
• 2 tablespoons soy sauce
• 1 clove garlic
• 2.5cm piece of green ginger

Method

1. Put pork spare ribs in large saucepan of water. Bring to the boil, reduce heat, simmer covered 20 minutes, this helps remove any excess fat.(it is also convenient if you are like me and decide to cook this by looking in the freezer and seeing frozen spare ribs - pop them in frozen and they soon defrost)
2. Combine the remaining ingredients and mix well. Drain pork and put into a baking dish, pour over combined and mixed sauces and leave to marinate at least one hour, turning occasionally. (This really helps to soften the pork as well, for that falling of the bone kind of ribs)
3. Bake in a moderately hot oven for one hour, or until pork is tender and the smell is driving the household crazy, baste frequently.

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Caesar salad for the diet conscious

I love when the weather warms up and it's salad time - lunch or dinner I am happy to have a big bowl of salad. There are many different salads out there, and often it's just a standard bowl of garden salad - or my version with feta Greek style (without the olives). But I can't pass up a good Caesar Salad. So when I purchased The 21-day Wonder Diet book by Woman's Weekly a couple of years ago - this is one of my favourite salads. Made in under 10 minutes, quick and easy too!!

Serves 1

YOU WILL NEED 

• 1 slice rye bread, cubed
• 1 slice prosciutto
• 2 tablespoons skim milk yoghurt
• 1/2 tablespoon lemon juice (this is to taste really, I like tart but add less if your not into lemon)
• 1/2 anchovy fillet, smooshed
• 1/2 teaspoon Dijon mustard
• 1 baby cos lettuce
• 1 hard boiled or poached egg.

Method

1. Preheat oven to 180
2. Place a rack on a oven tray, then add prosciutto and bread. Pop into oven about 5-10 minutes - its just as long as it takes to do the next couple of steps.
3. Add egg to tepid water and bring to boil - or poach as you do!
4. Combine yoghurt, juice, anchovy and mustard in a small bowl.
5. Quarter and trim the baby cos, wash, and you can toss with dressing or as I prefer, just layer up in your bowl.
6. Remove from the oven your bread and prosciutto
7. Peel your egg and quarter - or drain the poached one.
8. Chop or just crumble your prosciutto over your lettuce, sprinkle on the croutons add your egg and drizzle with dressing - take a seat in the sun and enjoy!!!

Spaghetti with Zucchini and Parley Pesto

***Excuse the bad photography tonight, lighting poor
WHAT YOU WILL NEED 

• 1 1/2 cups loosely packed flat leaf parsley leaves
• 1 green onion(green shallot) chopped
• 1 clove garlic, peeled
• 1/4 cup pine nuts, toasted
• 2/3 cup extra virgin olive oil
• 1/4 cup finely grated Parmesan cheese
• 500g spaghetti
• 3 large zucchini grated coarsely

Method.

1. Using a blender or food processor, blend parsley, onion, garlic and pine nuts until chopped finely, Gradually pour in 1/2 cup of olive oil; blend until smooth. Stir in Parmesan and season to taste with salt and freshly ground pepper.
2. Cook spaghetti in a large saucepan or boiling salted water, uncovered, until al dente; drain, return to pan.
3. Heat remaining olive oil in a large frying pan; cook zucchini, stirring until soft.
4. Combine pasta with the zucchini mixture and parsley pesto; toss gently. Serve with extra Parmesan, if desired.

We also had a Rocket, Parmesan and Lemon should have been a lime, but i grabbed the wrong thing....it was a little tart, but mixed through the pasta it was divine. Salad with it.

Another quick and easy from the AWW Winter Favourites Special 2010 Serves 4 Prep and Cook Time 25 minutes

Roast Chicken with Potato, Tomato and capsicum

WOW - this is the perfect one pot dinner, although I did serve it with some garlic lemon beans, but it could also be just as easy eaten with a nice slice of crusty bread to mop up those wonderful pan juices.

WHAT YOU WILL NEED

• 4 Chicken breast fillets
• 4 thin slices rind less bacon
• 500g cherry tomatoes
• 2 medium red capsicums, cut into thick strips
• 250g chat potatoes, sliced thinly
• 2 cloves garlic, sliced
• 1/4 cup extra-virgin olive oil
• 1/3 cup fresh flat leaf parsley

Method

1. Preheat oven to 240 C
2. Wrap each chicken breast in a piece of bacon.
3. Combine the tomatoes, capsicum, potato, garlic, oil and salt and pepper in a large shallow baking dish; mix well. Push the vegetables to the sides of the dish, place the chicken in the centre of the dish, turn to coat in the oil from the dish.
4. Bake, uncovered, for about 25 minutes's or until chicken is just cooked through. 
5. Add parsley to vegetables. Remove chicken from pan; slice chicken thickly.
6. Serve chicken with roasted vegetables and the pan juices.

** I did cook an extra couple of breasts so that we had some for sandwiches for lunches. I also found that is was almost 40Min's cooking but that is in my old stove....

Recipe from the AWW Winter Favourites special 2010 Serves 4. Prep and cook time 40 minutes