April 2, 2018 / Lyn Jones / 0 Comments
serves 4
1kg pork spare ribs or other piece pork
salt & pepper
paprika
1 Tab oil
1 large onion, sliced
1 Tab sesame seeds – to serve
SAUCE
1 Tab vinegar
1 Tab honey
4 Tab soy sauce
2 Tab tomato sauce
pinch chilli powder
2 Tab water
Season meat with spices. Heat oil in pc, brown meat on both sides. Lift from pan, drain off excess fat. Add onion, cook until clear. Return meat to pan.
Combine sauce ingredients, pour over meat. Cover and bring to pressure. When regulator starts a steady rocking motion, reduce heat. Cook 15 mins.
Lift meat, skim fat from gravy. Can thicken and pour over the meat. Sprinkle with sesame seeds. Serve with rice.
November 26, 2017 / Lyn Jones / 0 Comments
JERUSALEM ARTICHOKES
artichokes
melted butter
1 few drops vinegar
white sauce
s/p
Wash the roots thoroughly, scrape off the skin and boil until tender in slightly salted water with a few drops of vinegar. Remove immediately once soft, and put butter over and some pepper.
Serve with the white sauce.
BROAD BEANS
Shell and boil for 30-45 mins in salted boiling water. Strain and add pepper and butter.
BROAD BEAN TOPS, TURNIP TOPS, RAPE LEAVES
may all be cooked similar to silver beet or spinach. Serve with butter & pepper.
MAIZE (INDIAN CORN)
young corn cobs
butter, melted
s/p
Cut off the stalks and remove the outer leaves and fibres from each cob.
Put in boiling salted water, cook gently for about 30 mins.
Drain, season. Pour butter over the cobs and serve.