Honey Glazed Ribs in Cider
Honey glazed ribs
Ingredients:
1.5kg bacon ribs – plenty of meat on them
250ml cider
1 tablespoon of honey
2 tablespoons cider vinegar
Method:
Place the ribs in a pot and add 150ml of the cider.
Cover with a lid and place in a 150oc oven for about 2 hours or until fork tender.
Remove ribs from cooking liquor and set aside.
Place cooking liquor in a pot and add the remaining cider, honey and cider vinegar. Boil to a syrup.
Place ribs on barbecue or a griddle pan brush the glaze and keep turning.
Cabbage Rolls
Ingredients:
1 sweetheart or hispi cabbage
2 tablespoons oil
Salt
6 scallions, trimmed
Method:
Set oven to 200oc.
Wash the cabbage and cut into quarters through the root.
Place on a baking tray and drizzle over a tablespoon of the oil.
Season with salt and cook for 10 minutes.
Add the scallions and return to the oven for another 10 minutes. Allow to cool.
Take a sheet of eco cling film and place on a surface.
Break the cabbage into leaves and pile on the cling with the scallions through it.
Roll up tightly into a sausage shape.
Chill for a couple of hours.
Remove cling and slice into 4.
Heat the remaining oil in a pan and add the cabbage rolls.
Cook for a few minutes, turn it until seared.
Potatoes stuffed with leeks and cheese
Ingredients:
12 small potatoes, scrubbed
25g butter
1 small leek, split, washed and chopped finely
Pinch salt
50ml buttermilk
150g grated sharp cheddar
Method:
Bake the potatoes in a 180oc oven until soft – about an hour.
Cool until you can handle them, cut in half and scoop out the flesh into a bowl.
Place the shells on a baking tray.
Mash with a fork.
Cook the leeks in the butter with the salt until soft and add to the mashed potato.
Mix in the buttermilk.
Mix in 100g of the cheese and spoon into the potato shells.
Sprinkle 25g of the remaining cheese over the top and bake in a 180oc oven for about 20 minutes.
Finely grate the remaining cheese over the top.
