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Posts Tagged ‘low effort’

I usually find that when you buy ribs, even from a good butcher, they come with terrible cooking instructions that result in tough, chewy meat and a wasted opportunity for a great cut of meat. Because ribs are mostly made up of bone and muscle they are more suited to a low and slow cook rather than a quick flash on the barbeque. Taking several hours to cook your ribs at a low temperature make the meat meltingly soft and moist, and if you finish them off on the barbeque or under a hot grill you still get a crispy edges and sticky glaze. I’ve tried several different recipes, most involving keeping the oven at around 90°C for much of the day and they’ve all worked out well (this one is particularly good) but now I’m stuck with a tiny combi oven that won’t go below 150°C I thought tender ribs would just have to wait for the shiny new Electrolux to be installed. And who knows when that may be? (more…)

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Otherwise known as pasta with garlic, oil and chilli or dinner for when there’s nothing in the fridge. Not that you should wait until the larder’s bare to make this quick-fire supper. This is the epitome of how Italian food makes the most of basic ingredients: the sum is so much more than the individual components. (more…)

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