Barbeque Spare Ribs

Gas Mark 5 Elec 375 °F / 190 °C

Ingredients

3lb Pork Ribs

6 tablespoons oil

2 medium onions diced

6fl oz water

3 tablespoons tomato ketchup

6 tablespoons brown sugar

6 tablespoons vinegar

3 teaspoons Worcester sauce

3 teaspoons Mustard

3 teaspoons Branston pickle

Salt, Pepper & Mixed herbs

• Heat the oil in a pan, add the chopped onion & fry for 5 minutes until soft
• Stir in the remaining ingredients & bring to the boil.
• Arrange the ribs in an ovenproof dish, pour over half the sauce and cook uncovered for 45 minutes.
• Remove from the oven & add the remaining sauce and cook for a further 30 minutes.

Serve with plain boiled rice.

Bacon Cheeseburger Chicken

Bacon Cheeseburger Chicken
2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)



Original recipe

Braised Chicken crumble

I've never made a savoury crumble but this really was yummy

Braised Chicken crumble.
Serves 4
Ingredients
4 chicken legs, cut into thighs and drumsticks ( I used fillets )
3 tbsp vegetable oil
2 small red onions, sliced
1 clove garlic, crushed
4 tsp plain flour
1 tbsp tomato puree
700 ml hot chicken stock
200g can chopped tomatoes
1 small courgette, roughly chopped
100g peas
1 can chickpeas, well drained
For the crumble topping
200g plain flour
100g unsalted butter
2 tbsp fresh chopped thyme
2 cloves garlic, pasted
75g, roughly, dried breadcrumbs
salt
pepper
Method
1. Preheat the oven to 190°C Gas 5.
2. Season the chicken well with salt and pepper.
3. Heat vegetable oil in a frying pan, add chicken and cook quickly to brown all over.
4. Remove chicken from the pan and place in an ovenproof dish or casserole.
5. Add onions and garlic to the pan used to cook the chicken and cook until nicely browned. Sprinkle over the flour and stir in the tomato puree.
6. Pour on half the stock and bring to the boil, stirring continuously to make a nice smooth sauce.
7. Pour the sauce over the chicken legs, then add the remaining stock, chopped tomatoes, courgette, peas and chickpeas.
8. Season well, cover the dish with a tight fitting lid and cook for about 45minutes or until chicken is cooked through.
9. Make up the crumble by placing the flour, and butter into a food processor, then blitz until you have fine breadcrumbs.
10. Add the thyme and garlic and pulse together, then add the dried breadcrumbs right at the end.
11. Remove the chicken from the oven and remove the lid.
Spoon over the crumble mix, and re bake for 20 minutes, or until cooked though and nicely browned.

Parmesan Chicken Recipe

Ingredients

• 1 clove garlic, minced
• 1 stick unsalted butter (1/2 cup or 1/4 pound), melted
• 1 cup dried bread crumbs
• 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
• 2 Tbsp chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• A large pinch of Italian seasoning (herb mix)
• 1/8 teaspoon ground black pepper
• 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

Method

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.
Serves 4-6.

Parmesan chicken breasts with crispy posh ham recipe

Ingredients

• 30g Parmesan cheese
• 2 sprigs of fresh thyme
• 2 skinless chicken breasts, preferably free-range or organic
• Freshly ground black pepper
• 1 lemon
• 6 slices of prosciutto
• Olive oil

Method: How to make Parmesan chicken breasts with crispy posh ham

To prepare your chicken

1. Grate your Parmesan.
2. Pick the thyme leaves off the stalks.
3. Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife.
4. Season with a little pepper (you don’t need salt as the prosciutto is quite salty).
5. Lay your breasts next to each other and sprinkle over most of the thyme leaves.
6. Grate a little lemon zest over them, then sprinkle with the Parmesan.
7. Lay 3 prosciutto slices on each chicken breast, overlapping them slightly.
8. Drizzle with a little olive oil and sprinkle with the remaining thyme leaves.
9. Put a square of cling film over each breast and give them a few really good bashes with the bottom of a pan until they're about 1cm thick.

To cook your chicken

1. Put a frying pan over a medium heat.
2. Remove the cling film and carefully transfer the chicken breasts, prosciutto side down, into the pan.
3. Drizzle over some olive oil.
4. Cook for 3 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up.

To serve your chicken

1. Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate
2. Serve with some lemon wedges for squeezing over, and a good drizzle of olive oil.
3. Lovely with mash and green veg or a crunchy salad!