Three tasty recipes for pork ribs (one of Jace's current favourite foods):

Barbecued Ribs

Serves 4-6

1.8-2.3kg (American) pork ribs, cut in serving-size pieces
sea salt & cracked black pepper
1 lemon, thinly sliced
1 onion, thinly sliced
1 cup ketchup
1/2 cup Worcestershire sauce
1 tsp chilli powder
1 tsp salt, extra
1 dash Tabasco sauce

Preheat oven to 220ºC.
Place ribs in shallow roasting pan, meaty side down & season with salt & pepper.
Roast in oven for 35 min.
Drain off excess fat & turn meaty side up.
Top ribs with sliced lemon & onion.
Reduce oven to 175ºC & continue to roast ribs for 30 min longer.
Meanwhile, combine remaining ingredients in saucepan over medium heat.
Bring to boil & pour over ribs.
Continue roasting ribs, basting occasionally, for 1 hour.
Tip: Add more water if sauce gets too thick.

Oven Barbecued Ribs

Serves 6

2.7kg meaty (American) spareribs, cut into serving-size pieces

sauce
1/2 cup molasses
1/3 cup (white) vinegar
1/4 cup (American) mustard
1/4 cup water
1 tbsp instant coffee
2 tbsp Worcestershire sauce
1/2 tsp Tabasco sauce

Preheat oven to 175ºC.
Place ribs in large shallow roasting pan.
Bake for 1 hour.
Combine sauce ingredients & brush onto ribs.
Bake for 1 hour longer, brushing every 10-15 min with sauce mixture.

Barbecued Spareribs

Serves 6

2.7kg (American) pork spareribs, cut into serving-size portions
sea salt
2 1/2 tbsp chilli sauce
2 tbsp chopped onion
1 1/2 cups pure maple syrup
2 tsp Worcestershire sauce
2 tsp salt, extra
1/2 tsp mustard powder
1/2 tsp chilli powder
1/8 tsp cracked black pepper

Preheat oven to 175ºC.
Sprinkle ribs with salt.
Place ribs on rack in baking pan & bake for 1 1/2 to 2 hours.
Mix remaining ingredients together in saucepan over medium heat & bring to boil.
Baste ribs, then grill over hot coals/BBQ/under griller for 15 to 25 min, basting frequently with sauce mixture.

Peppercorn & Horseradish Rub

Serves 4

2 tbsp store-bought horseradish*
1 tbsp cracked black pepper
1 tbsp chopped green peppercorns
1 tbsp crushed pink peppercorns
1 clove garlic, crushed
1 tsp sea salt
3 tbsp olive oil
2x400g rib eye beef cutlets

* Note: If fresh horseradish is available, peel outer skin & finely grate it.

Place all ingredients except beef in non-metallic dish & stir to combine.
Add beef & toss to coat.
Cover & marinate in fridge for 30 min.
Heat char-grill pan over medium heat.
Char-grill beef for 5-6 min each side for medium-rare or until cooked to your liking.
Serve with crisp, green leaves (& a good shiraz).

Coconut Rice with Caramelised Banana

Serves 4

1 cup long- or short-grain rice
2 cups water
1 cinnamon stick
3/4 cup coconut cream
1/3 cup sugar

caramelised banana
4 firm bananas, peeled & halved lenthwise
1/2 cup sugar
1 1/2 tsp ground cinnamon

Place rice in colander & wash well.
Place rice, water & cinnamon stick in saucepan over medium to high heat & bring to boil.
Cover tightly & reduce heat to low & cook for 10 min or until water has been absorbed.
Add coconut cream & sugar, cover saucepan & place over very low heat for 5 min.
While rice is cooking, sprinkle bananas with sugar & cinnamon.
Preheat non-stick frypan over high heat.
Cook bananas for 2 min each side or until sugar has caramelised.
To serve, place coconut rice on serving plates & top with banana slices.

Honey Cakes

These are really easy and tasty, but should be eaten within a few hours of baking as they seem to get heavier after only 12 hours.

Makes 12

185g butter, softened
2/3 cup caster sugar
3 tbsp honey
2 eggs
1 1/2 cups plain flour, sifted
1 tsp baking powder

icing
1 cup thick (double) cream
chilled honey

Preheat oven to 160ºC.
Place butter, sugar & honey in bowl & beat until light & creamy.
Add eggs, one at a time, & beat well.
Fold flour & baking powder into butter mixture.
Sppon mixture into 12x 1/2-cup capacity lightly greased non-stick muffin tins.
Bake in oven for 15-20 min or until cooked when tested with skewer.
Cool cakes on wire racks.
Spread cakes with cream.
Just before serving, drizzle with chilled honey.

Summer Pasta

I could eat this all summer long...

Serves 4

400g pasta
250g punnet cherry tomatoes, washed & halved
8 slices pancetta
dash of olive oil
100g rocket
1 chilli, chopped, or chilli flakes to taste (optional)
sea salt & cracked black pepper, to taste
parmesan cheese, to serve (optional)

Preheat oven to 180ºC.
Put pasta to cook.
While pasta is cooking, roast tomatoes on a tray lined with baking paper until soft.
Grill pancetta till slightly crispy, then slice.
Once pasta is cooked, drain & return to saucepan.
Drizzle with olive oil, then stir through roasted tomatoes, pancetta, rocket, chilli, salt & pepper.
Serve sprinkled with parmesan cheese and a nice rosé.

Nectarine (or Peach) Ice Cream

Serves 8

1 1/4 cups (pouring) cream
4 egg yolks
3/4 cups sugar
500g nectarines (or peaches)
1 tbsp lemon juice
2 tbsp sugar, extra

Heat cream in pan until almost boiling.
Beat or whisk egg yolks & sugar in medium bowl until thick & pale.
Gradually add hot cream, beating constantly.
Return mixture to pan.
Stir over low heat 5 minutes or until mixture thickens; do not boil.
Pour into a bowl, leave to cool, stirring occasionally.
Reserve one nectarine, peel remainder & chop into pieces.
Place in food processor with lemon juice & extra sugar.
Process for 20 sec or until finely puréed.
Stir into custard.
Pour into metal tray (5-cup capacity) & freeze for 3-4 hours or until firm.
Or churn in ice cream machine according to manufacturer's instructions.
Serve scoops garnished with slices of fresh nectarine.
Delicious!

Christmas Parfait

Serves 8

150g sugar
100ml cold water
6 egg yolks
100g good-quality dark chocolate, chopped
3 tbsp dark rum
2 tsp ground cinnamon
1/2 tsp ground cloves
150g dried cherries or muscatels
450ml cream, whipped

for the cherries
1kg fresh cherries
4 tbsp sugar
4 tbsp water
2 tbsp Kirsch or dark rum
a few perfect mint leaves

Dissolve sugar with cold water in small saucepan over gentle heat (make sure every grain of sugar is dissolved or crystals will form in your parfait), then bring to simmer.
Boil until temperature reaches 108ºC. (If you don't have a sugar thermometer, watch surface of liquid carefully & when lots of small bubbles seem to join up, the sugar syrup will be dense enough & ready to use.)
Have egg yolks ready in bowl & whisk with electric beater until fluffy.
Gradually add hot sugar syrup in slow but steady stream while continuously beating.
Whisk for 7-10 min until mixture has cooled & is very pale cram colour & doubled in volume.
Fold chopped chocolate into eggs with rum, cinnamon, cloves & dried cherries/muscatels, then fold in whipped cream.
Spoon mixture into 1.5L pudding basin or freezer tray.
Cover with plastice wrap & place in freezer immediately, leaving at least overnight to set, & serve within 4-5 days.
Remove stones from fresh cherries using cherry pitter.
Place cherries in medium saucepan with sugar & water & bring to gentle simmer.
Let cherries simmer for about 5 min then take off heat, add Kirsch/rum & refrigerate until needed.
To serve, place 1-2 wedges or scoops of parfait on dessert plates, spoon a few cherries & little syrup over each & serve at once.
Yum, yum, yum!

Zurracopte (Dried Fruit Compote)

This is a typical Basque Christmas dessert. The dried fruit can be substituted to include dried figs, dates, or whatever you like. The fresh fruit can be substitued with fresh figs, quince, dates, sour Chinese prunes... again whatever takes your fancy.

Serves 6

1 cup dried apricots
1/3 cup raisins
1 cup prunes
1 1/2 cups Rioja red wine (this is a Spanish wine region; if you can't find Riojo wine, substitute with Tempranillo red wine)
4 small tart apples
4 small pears
1 cup water
2/3 cup sugar
1/2 lemon
1/2 cinnamon stick

Cover apricots, raising & prunes with wine & allow to soak for at least 1 hour.
Peel & core apples & pears & cut into wedges.
Place in large saucepan with water & cook over high heat for 5 min.
Add sugar, lemon & cinnamon & boil for 1-2 min more.
Add dried fruits & wine & simmer until soft (around 10 min).
Allow to cool & remove lemon before serving.
Serve warm or cold with a little chantilly (lightly sweetened whipped cream) on side.

Ginger Spiced Cocktails

Makes 1 jug (for around 8 people)

juice & zest of 3 lemons
5cm piece fresh ginger, crushed
3 tbsp sugar
handful fresh mint leaves + extra for garnish
1 cup crushed ice
150ml vodka
4x375ml bottles Bundaberg ginger beer

In mortar, crush together lemon juice & zest, ginger, sugar & mint leaves.
Place in jug with ice & mix well.
Add vodka then top with ginger beer.
Serve immediately garnished with extra mint leaves.
Very refreshing!

What I'm baking right now:

Spicy Cranberry Muffins

Makes 18

1 packet Craisins (sweetened dried cranberries)
4 cups plain flour
1 cup sugar
4 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground mixed spice
1 1/2 cups milk
2 eggs
1/2 cup oil
1 cup natural, unsweetened yoghurt

Preheat oven to 180ºC.
Spray 18 muffin tins with small amount oil, or use muffin patties or non-stick muffin trays.
In large bowl, combine flour, sugar, baking powder & spices.
Gently stir in Craisins.
In another bowl, whisk together milk, eggs, oil & yoghurt.
Add to dry ingredients, mixing until just combined (don't over-mix).
Bake for 30-35 min until muffins are risen & golden.
Leave muffins to cool slightly in tin at least 10 min before removing.

And what I made on Sat night, a Chinese feast:

Mandarin Pancakes

These take a lot of work to make, but the result is definitely worth it! These pancakes are served with roast duck, shredded pork or chicken.

Serves 4-5

2 cups plain flour
3/4 cup boiling water
1 tbsp extra boiling water
1 tbsp sesame oil

Measure unsifted flour into bowl.
Bring water to boil & pour at once onto flour, stirring with chopsticks or handle of wooden spoon for a few minutes.
As soon as it is coold enough to handle, knead for 10 min until mixture is soft, smooth dough.
Form into ball, wrap closely in plastic & let it stand for at least 30 minutes.
Roll dough into cylindrical shape & cut into 10 slices of equal width.
Cover with plastic wrap to prevent drying out.
Take one slice at a time & cut into 2 equal pieces.
Form each one into a smooth ball, then roll out on a lightly floured board to circles about 8cm in diameter.
Brush one circle lightly with sesame oil, taking it right to the edges.
Put second circle on top of first one & roll again, both circles together this time, until the pancakes are 15-18cm in diameter. (They must be very thin.)
Cover each pair of pancakes with plastic as they are made.
When all are rolled out, heat heavy frying pan or griddle & cook one pair of pancakes at a time on ungreased surface.
Cook over low heat until pancake develops small bubbles.
Turn frequently so that it cooks on both sides; a few golden spots will appear.
Remove from pan & gently pull 2 circles apart; the sesame oil makes this quite easy.
Pancakes should be soft & pliable, not brittle.
To re-heat (if not serving straight away), arrange pancakes in steamer lined with clean towel, cover & put over simmering water for 1-2 minutes.
To serve, fold each pancake into quarters & serve with roast duck, finely sliced green onions & hoi sin or plum sauce. Yummm!

Shredded Crispy Beef, Szechuan Style

Serves 4

4 cups frying oil (peanut or vegetable)
600g shredded beef, or streak cut into shreds
1/2 cup grated celery
1/2 cup grated carrot
1/2 cup green onions, chopped into 2cm pieces
1 tbsp chopped ginger root
1 tbsp chopped garlic
2 tbsp hot bean paste or sauce
1 tsp cooking wine
1 tsp salt
3 tbsp sugar
2 tbsp vinegar
1 tbsp sesame oil

Heat frying oil in a large wok or deep frypan.
Deep fry steak over high heat for 1 min.
Remove & drain for about 1 min.
Reheat oil & refry steak for about 5 min until very dry.
Add carrot, celery & green onion & stir-fry for 5 seconds.
Remove & drain.
Remove oil, reheat pan, then add ginger, garlic, wine, hot bean paste, vinegar, salt & sugar.
Mix very well, then add steak with vegetables.
Mix well, then add sesame oil.
Put on serving plate & serve with steamed rice.

Fried Mountain Trout with Ginger

Serves 4

4 single serving size trout, about 200g each (I use 2x rainbow trout)
salt & five-spice powder mixed together
4 tbsp cornflour
3 green onions, cut into bite-sized pieces
8 tbsp peanut oil
1 tbsp fine shredded fresh ginger
sauce
2 tbsp Chinese red vinegar or wine vinegar
2 tbsp Chinese wine or sherry
4 tbsp light soy sauce
2 tsp sugar
2 tsp sesame oil
2 tbsp chopped fresh coriander

Clean cavity of trout with damp paper towel dipped in salt.
Make shallow diagonal cuts on either side of fish & rub in salt mixture.
Roll fish in cornflour to coat, then dust off excess.
Combine sauce ingredients.
Heat wok, add peanut oil & when very hot, fry ginger & green onions for a few seconds until onions are soft but not brown.
Remove on frying spoon & set aside on plate.
Slip fish into oil & fry until golden brown underneath, then turn them over, lower heat & fry until other side is brown & fish are cooked through.
Remove to serving dish.
Pour off oil, add sauce mixture to wok with ginger & green onion.
Cook for 1 min on high heat or until sauce boils.
Spoon sauce over trout & serve garnished with coriander.

Braised Cauliflower, Chinese Style

Serves 4

half a small cauliflower
125g snow peas or sugar snap peas
2 tbsp peanut oil
1/2 tsp finely chopped garlic
1 tsp grated ginger
1/2 cup hot water or stock
1 tbsp oyster or soy sauce
1/2 tsp salt
2 tsp cornflour

Divide cauliflower into small florets.
String peas if necessary.
Heat oil in wok & fry garlic & ginger, stirring, until fragrant.
Add vegetables & stir-fry for 2 min, then pour in water mixed with sauce & add salt.
Cover & cook until barely tender, then thicken sauce with cornflour mixed with little cold water.
Serve with rice.

These two are especially for Jane and Cam:

Chicken Pesto Pasta

Serves 4

oil for frying
1 onion, roughly chopped
500g pasta of your choice
2 chicken breasts, chopped into 2cm cubes
1 jar of pesto sauce (I use Leggo's)
50ml cream (approx)

Boil salted water for pasta in a large saucepan.
Heat oil in a large frypan over medium-high heat.
Add onions & fry till soft.
Put pasta in & cook to your liking while continuing with the sauce.
Add chicken & fry until brown or sealed.
Stir through pesto.
Add cream & simmer on low heat while pasta finishes cooking.
Stir sauce through pasta & serve immediately.

Mustard Chicken Pasta

Serves 4

oil for frying
1 onion, roughly chopped
500g pasta of your choice
2 chicken breasts, chopped into 2cm cubes
300g button mushrooms (or 1 can champignons, drained)
300ml cream
85g (1/2 jar) wholegrain mustard

Boil salted water for pasta in a large saucepan.
Heat oil in a large frypan over medium-high heat.
Add onions & fry till soft.
Put pasta in & cook to your liking while continuing with the sauce.
Add chicken & fry until brown or sealed.
Add mushrooms & fry until soft or brown (to your liking).
Add cream & mustard & simmer on low heat while pasta finishes cooking.
Stir sauce through pasta & serve immediately.

And this is something I picked up in PNG. I don't know if it will work with the ingredients in Oz, but we can only try!

Bully Beef Surprise

oil for frying
1 onion, roughly chopped or sliced
1 cup boiling water
1 packet (bully) beef flavoured 2-minute Noodles (including the flavour sachet!)
1 can corned (bully) beef

Heat oil in a medium saucepan over medium-high heat.
Add onions & fry until soft.
Add boiling water & noodles, boiling for 2 minutes until noodles are soft.
Add flavour sachet & stir.
Add beef, breaking into smaller pieces as you stir it through.
Serve by itself as a salty snack or unhealthy meal, or as a side dish.

Baked Chicken & Pumpkin Risotto

Serves 4

2 cups arborio rice
2 cups chicken stock
60g butter
700g pumpkin, peeled & diced
olive oil
3 chicken breast fillets
1/2 cup finely grated parmesan cheese
sea salt & cracked black pepper
2 tbsp chopped flat-leaf parsley

Preheat oven to 190°C.
Place rice, stock, butter & pumpkin in large ovenproof dish & cover tightly with lid or aluminium foil.
Bake for 30 minutes (it took me at least 45 in my gas, non-fan-forced oven) or until rice is soft.
While risotto is baking, add little oil to frying pan over medium heat & cook chicken for 4 minutes each side or until cooked through.
Allow to cool slightly, then chop.
Remove risotto from oven & stir chicken, parmesan, salt, pepper & parley through it continuously for 5 minutes, or until risotto is creamy.
Serve immediately.

These two recipes are from Jamie Oliver, so forgive the frequent "handful" measurement.

Pork Chops With Thyme, Lemon & Pesto

Serves 4

1 handful thyme, leaves picked
sea salt & ground black pepper
1 clove garlic
zest & juice of 1 lemon
1 tbsp olive oil
4 two-rib pork chop loins, or regular chops
1 small jar store-bought pesto, or use 1 batch of the recipe below

Using a pestle & mortar pound, or very finely chop, thyme with 1 tsp salt.
When pulped, add garlic & 1 tsp black pepper & pound again.
Stir in lemon juice & zest & olive oil.
Smear mixture over chops & leave for at least 10 minutes.
Place chops on very hot griddle or in hot frying pan - make sure the fan is on, they tend to smoke.
Try to get each side nicely charred & golden, but take care & don't let them burn; if it looks like they are getting too much colour, turn the heat down as you really don't want to overcook them.
They take about 8 minutes to cook at medium-high heat.
Rest chops once cooked, then spoon some pesto over them.
Serve with mixed salad & mashed or jacket potatoes (rub with olive oil, roll in sea salt & bake), or basic risotto.

Pesto Sauce

Serves 4

1/4 clove garlic, chopped
3 good handfuls fresh basil, leaves picked
1 handful lightly roasted pine nuts, cooled
1 good handful grated parmesan cheese
extra virgin olive oil
sea salt & ground black pepper
small squeeze lemon juice (optional)

Put garlic into a mortar & pestle or food processor.
Pound or pulse with fresh basil leaves.
Add pine nuts to mixture & pound or pulse.
Turn out into bowl & add half the parmesan.
Gently stir in & add olive oil, just enough to bind sauce & get it to right consistency - semi-wet but firm.
Taste mixture, & add little salt & pepper & rest of cheese.
Add more oil & taste again.
Keep adding little bits of this & that till you get the flavour as you like it.
When you taste it for the last time, you might want to squeeze a bit of lemon juice to bring out the fragrance of the basil.

Mami's Bolognese

Serves 4-6

2 tsp olive oil
2 cloves garlic, chopped
2 onions, chopped
1kg minced beef
1 tbsp mixed herbs (or to taste)
2 sachets tomato paste
2 x 400g cans whole or chopped tomatoes
1 bottle tomato sauce (for pasta, not ketchup!)
2 bay leaves
sea salt & cracked black pepper
additional fresh herbs of your choice, eg flat-leaf parsley

Heat oil in a large saucepan over high heat.
Add garlic & onion & cook for 3 minutes or until just soft.
Add mince & cook, stirring, until brown.
Add mixed herbs & tomato paste, stir till evenly dispersed & then stir through tomatoes.
Add tomato sauce, then fill bottle with water & add to sauce with bay leaves.
Simmer sauce for 1 hour or until thickened to your liking.
Stir through salt, pepper & extra herbs & serve over pasta or use in lasagne (below).
Note: if you have limited time, omit water & simmer for 15-20 minutes.

Lasagne

Serves 4

1 quantity bolognese sauce
500g fresh lasagne sheets
3/4 cup grated mozzarella
white sauce
80g butter
4 tbsp plain flour
4 cup milk
3/4 cup grated parmesan cheese
sea salt & cracked black pepper

Make bolognese sauce & set aside.
To make white sauce, place butter in saucepan over medium heat & allow to melt.
Add flour & stir to smooth paste.
Whisk in milk & stir until sauce has boiled & thickened.
Stir in parmesan & add salt & pepper.
Set aside to cool to room temperature.
Preheat oven to 190ºC.
Grease 20cmx20cm square ovenproof dish & line with some of lasagne sheets.
Thinly spread over 1/4 of bolognese sauce, cover with more sheets, then spoon over 1/4 of white sauce.
Repeat layers, finishing with white sauce.
Sprinkle with mozzarella & bake for 25-30 minutes or until golden brown & cooked.