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Happy New Year from Sue & Tony

Happy New Year from Sue & Tony

We probably blew our budget well and truly yesterday. But it was New Years Eve and we don’t go out so we treated ourselves.

The DIY Beef Wellington was actually based around a piece of Rump Steak I found in the yellow sticker fridge which we trimmed. The remainder is destined for a stir-fry this evening.

The star of the show was Sue’s Red Wine Sauce.

Ingredients:-

3 Shallots, finely diced
3 Cloves of Garlic, minced
175ml of Red Wine (B&Ms - £1)
300ml of Beef Stock
1 Tbsp of Hendersons Relish
2 Tbsp of Margarine
Salt & Pepper to taste

Method:-

(1) Add the Margarine to a pan over a low heat and add the Shallots.
(2) Season with Salt & Pepper and fry until softened
(3) Add the Garlic and cook for a further 2 minutes.
(4) Add the Red Wine, turn up the heat and bring to the boil.
(5) Turn the heat down and allow to simmer until it has reduced by a third.
(6) Add the Beef Stock and Hendersons.
(7) Continue to simmer until the sauce thickens.
(8) Strain the sauce.
(9) Return to the heat and stir in a little more Margarine to give the sauce a glaze.
(10) You can use the Shallots & Garlic as a side.
(11) Cut the Beef Wellington in have and serve with the sauce drizzled over.

Looks a bit ‘Chefy’ we know, but it tasted really good!

 

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BBQ Style Marinated Pork Ribs

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Category: Recipes

BBQ Style Marinated Pork Ribs

Another way to get rid of the Pineapple Juice I bought in error.... Most bought BBQ sauces have Gluten in them and to be fair Sue’s not too keen on “Fake Smoked” flavours anyway. So She made her own version….

Ingredients:-

Pineapple Juice
Brown Sauce
Mustard Powder
Tomato Ketchup
Red Wine Vinegar
Lemon Juice
Soy Sauce
Ground Cloves
Ground Ginger
2 Cloves on Garlic, minced
Cayenne Pepper
Jerk Sauce
1 Tin of Chopped Tomatoes
Tomato Puree
1 Onion, roughly chopped
Oil

Method:-

(1) Fry the Onions in a little Oil and then add the Garlic and lower the heat.
(2) Sauté until the Onions are softened.
(3) Add all the other ingredients, stir well and simmer for 20 minutes.
(4) Stir occasionally.
(5) Allow to cool a little.
(6) Dress the Pork Ribs on both side and wrap loosely in foil and allow to marinade in the fridge for 20 minutes or longer.
(7) Pre-head the oven to 180c.
(8) Place the Rib parcel in the oven covered for the first 30 minutes.
(9) Open the parcel for the last 10 minutes.
(10) To serve remove the rack of Ribs and cut into handleable pieces and spoon the BBQ Sauce over the top.

We served ours with hand cut chips, a fried Egg, some Peas and a home-made Coleslaw.  Very tasty and we have a good deal of sauce bottled in the fridge for next time….. 

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