CAT | Food & Drink
Cooking a pizza by starting it off on a stinking hot cast iron crepe pan to get the base nice and crisp then finishing off in the oven.
A rib recipe provided by a friend. He swears by the method.
2-racks/slabs pork back ribs. Try not to make them over meaty as they tend not to cook through as well as the less fat ones.
2-teaspoons garlic powder(garlic salt)
8-ounces barbeque sauce(or any rib sauce to your liking. My fave is honey garlic)
Turn oven on to broil/grill 500°(really hot) and put ribs under for 5 mins on each side to sear and seal in the juices. Cut the racks in half and sprinkle the salt, pepper, and garlic over them. Grill again for another 5 mins on each side.
Reduce the heat down to 250°(really low) and wrap the ribs up in some heavy duty foil. I use flimsy foil but double up the sheets when wrapping. Drop ribs back in the pan and slide back in the oven for 4 hours. Go and amuse yourself and don’t forget they are in there. Also important not to open the door.
When the time is up you can smother the ribs in your choice of cooking sauce and then whack them on the BBQ for 8-10 mins. Use any combination of spices and that to your liking but make sure you follow the cooking guidelines. If you don’t want to use the barbie then just turn the heat back up to 500° and place them back in the oven for 8-10 mins but this time uncovered.
This is a fall off the bone recipe and I guarantee you will not be disappointed.
I’ve seen some good burgers on TV shows (Man V Food, Eat Street and Diners, Drive-Ins and Dives) and thought i’d give one a go.
So here is my version of a double burger with cheese, bacon, salad, sauce between two toasted cheese sandwiches served with onion strings. I was quite proud of my bacon quilt 😀
Getting better. Still would like the top to split more but the bread was cooked through and tasted good.
Bought a pork loin joint and cut some nice thick steaks then brined them using this recipe
I didn’t follow it exactly. Added a few extra/different flavourings into the brine but it was basically the same.
Cooked the chop on the grill pan.
4 mins one side – (half turn after 2mins to get grill markings)
4 mins the other side.
4 mins in the oven.
4 mins resting.
Came out lovely and juicy and just cooked through. If you’re worried then leave them in the oven for another couple of minutes or use a instant read thermometer to check. It was perfect for me though.
Served with tenderstem broccoli (sauteed with chilli, onion & garlic), new potatoes and the apple & horseradish sauce (spiked with a dash of tobasco).
Baguette made from this recipe
I used a hand blender with dough hooks.
1tsp dried active yeast
1/2 tsp salt
1 cup (+ a little extra) strong bread flour
100ml (+ a little extra) water
This is a method I saw Heston Blumenthal do.
I heated the oven/grill combo to the highest setting.
I put my cast iron skillet on the hob on high.
I prepared the pizza on baking paper.
Turn the pan upside down. Transfer the pizza over. Bung in the oven for 4-5 minutes.
I’m continuing my experiments and this time used a pizza crisper. It says not to put it on direct heat but it only cost 89p so I thought – Stuff It! 😀
I had some Fajita sauce so I thought i’d do a mexican pizza.
250g beef mince
1/8 tsp salt
1/8 tsp pepper
1/8 tsp chilli powder
1/8 tsp smoked paprika
Mini stottie bun toasted. Bottom bun spread with mayo. Top bun dotted with ketchup and mustard.
Sliced tomato, thinly sliced red onion, iceberg lettuce and two slices of processed cheese.
Slaw – white cabbage, red onion, carrot, mayo, mustard, crushed chilli, honey and cider vinegar.
Double cooked french fries using Rooster potatoes.