Tonight I'm going to try Cai's marinated plum pork ribs in the slow cooker.... hhmmm
Have to teach until 7pm so it had to be something I can put on and leave... we'll have it with the Tilda rice that you put in the microwave - have you guys tried it, its yummo
Have tried some of the other brands and they're average, but the Tilda one is really good.
Hhmm, Cai - If you see this in time ... is the recipe in the slow cooker recipe thread for 1kg ribs? I'll just do 1kg and if it looks too much I'll improvise
DH came with me to the butcher and saw the beef ribs were on sale, so we're having them instead! (will have to do the pork ones next week some time )
So, here's the recipe for the ribs I've done - they've been in the slow cooker now since 2pm and are looking and smelling fabulous
(Easiest recipe in the world!!!)
BBQ BEEF RIBS IN RICH BBQ SAUCE
1.5kgs beef ribs (I got a little over 2kgs)
2 medium onions diced
15mL soy sauce
1 cup BBQ sauce
2 Tbsp white vinegar
2 Tbsp sugar
Salt/Pepper to taste
Mix all ingredients except ribs and onion in a bowl.
Place ribs & onion in slow cooker and stir onion through.
Pour sauce mix through.
Cover and cook on low for 8-10 hrs or on high for 4-5 hrs.
( I doubled the ingredients to make twice the amount of sauce... DH likes them thick and sticky ... they should be good by the time he finally gets to eat them, which will be around midnight tonight !!!)
It says you can fry the ribs in a pan first if you wish to, but I didn't bother
Will let you know how it turns out... but its looking and smelling fantastic so far
Well I've already made chicken satay stir-fry (YUM YUM!) and will make fried rice later on and we'll have leftover spring rolls from last weekend (dinner went out the window and we ended up freezing the rolls and not even having rice!) Was supposed to be G-Day (god parents day whom are vegetarian) and I was going to do all this veggie style but the kids godmumma is sick so we went the meat alternative I was going to make hokey pokey ice cream but after 3 attempts to make hokey pokey without burning it I've given up for today. I found a good recipe on da toobz so I might try that tomorrow and freeze for the following weekend.
Wow Cai, that sounds delish. With no DH I'm not going to a lot of effort. I'll probably do a batter with pureed brocolli in it and use it with the left over corned beef MIL cooked on Friday night. And steam up a few other vegies as well. Battered left over meat is a childhood favourite of DH - they call it crumby-wumby LOL.
It's not that bizarre Niliac!! It's just normal batter - flour and milk - and my own twist it to add some pureed vegie to it. My boys are pretty good vegie eaters truth be told, but a bit extra never hurt anyone . Then you batter left over meat - roast meat or corned beef work well and deep fry.
We are having freshly caught Flathead & Bream fillets cooked on the bbq, dear Hubby and eldest son went fishing very early this morning in the freezing cold,but managed to catch enough fish to have a feed, and I?m making home made chunky chips for the kids and a small tossed salad for me and Hubby,with lots of lemon juice..... for the fish and tartare sauce !
Ok, that's the problem with telling everyone what you are doing. Tom with his throat infection just wanted cuddles so I had to do something quick and easy - so I did crumby wumby and tempura veg. Quite nice but I'm not used to deep fried food and now my tummy feels funny LOL.
I made Beef Strog last night, and I have to say it was the best one I've made (Was exceptionally proud of myself!)
Was sooo yum, I almost could have made myself sick eating too much
We are taking BIL home tonight, so will be having whatever my FIL is making for us (Italian chef who's bored after selling his restaurant 8 months ago ) ... so I know it will be something Italian and something yummy
This was what we had last night, a new recipe I tried, very quick & very yummy
Lamb with Orange Cous Cous
8 Lamb Cutlets
? cup orange juice
? cup redcurrant jelly
? dry white wine
2 tbs chives
1 1/3 cup orange juice
2 cloves
? tsp cinnamon
1 bay leaf
1 1/2 cups cous cous
30gm butter
• Place lamb on wire rack in baking dish, bake uncovered in moderate oven for 35mins.
• Combine juice, jelly, wine & chives in small pan, simmer uncovered until thickened slightly.
Cous Cous
• Combine juice, cloves, bay leaf & cinnamon in medium pan, bring to boil & remove from heat.
• Stir in cous cous & stand for 3 minutes until absorbed.
• Stir in chopped butter & discard cloves & bay leaf.
• Serve lamb with sauce & cous cous.
BellyBelly Life Subscriber
... is the recipe in the slow cooker recipe thread for 1kg ribs? I'll just do 1kg and if it looks too much I'll improvise
... they should be good by the time he finally gets to eat them, which will be around midnight tonight
!!!)
I was going to make hokey pokey ice cream but after 3 attempts to make hokey pokey without burning it I've given up for today. I found a good recipe on da toobz so I might try that tomorrow and freeze for the following weekend.
Bookmarks