Homemade Tomato Ketchup
ingredients
yield 1.5 litres (approx)
3 kg ripe tomatoes2 tbls salt600 ml white vinegar1 1/8 cups (250 g) 9 oz white sugar1/2 tsp each of ground cloves, cinnamon, allspice, and Cayenne pepper
method
1. Quarter the tomatoes, place them in a preserving pan with the salt and vinegar, and simmer until they are soft and quite broken up. 2. Rub the mixture through coarse muslin or a fine nylon sieve; then return it to the pan and add the sugar. 3. Simmer until the ketchup starts to thicken, and then add the spices to taste, a little at a time, stirring thoroughly. 4. Meanwhile, heat enough bottles to hold the ketchup, and prepare seal, a boiled cork to fit the bottle and either waxed or covered with greaseproof paper tied securely over. 5. When the ketchup is thick enough, fill the hot bottles, leaving a head-space. 6. Seal immediately, or allow the ketchup to cool slightly; then fill up the bottles, leaving a headspace, and sterilize at 88°C for 30 minutes. 7. Seal immediately. Label when cold.Note Remember that the ketchup will be thicker when cold, so do not reduce it too much

Stem ginger

Ingredients
1/2 cup juliened fresh ginger, peeled
1/2 cup sugar
1 cup water
Directions
1Bring a pot of water to a rolling boil and blanch ginger for 10 seconds.
2Drain and repeat 2 more times.
3In a medium saucepan bring sugar and water to a boil.
4Add blanched ginger and simmer for 20 minutes.
5Remove from heat.
6Pour into a container and keep in the fridge until ready to use.

Cauliflower with spicy orange & garlic sauce

Cauliflower broken into large florets blanched for 3 minutes in boiling water
1 garlic clove
pinch sea salt
1tbsp olive oil
55g butter or 1 tbsp oil
1/2tsp finely chopped red chilli
juice of one large orange
1/2tsp orange zest
150ml hot water

Peel & smash garlic in a pestle with sea salt, add olive oil & continue to crush
Melt butter and garlic mix & chilli, stir but do not fry
Add juice ,heat and stir until syrupy sauce ( 4 min approx)
Toss cauliflower in sauce.
Strew orange zest over cauliflower
Cover pan & cook until al dente.

Faggots

700g Pigs liver
150g Bacon
2 medium Onions, chopped
75g suet
2tsp chopped fresh sage
1tsp chopped fresh basil
salt & pepper

Mince all ingrediants together.
Form into 8 balls and roll them ibn a little plain flour
Pack closely together and bake at 180c for 30 minutes
Serve with onion gravy & cheesy mash.ummmmmmmm

Indian Chutney

900g cooking apples, peeled, cored and diced
225g seedless raisins
3 peppers (red, green & yellow) diced
1.8kg Bananas, very ripe, peeled and sliced
450g Onions peeled and chopped
4 cloves garlic finely chopped
2 tsp sea salt
350g Demerara sugar
2 tbsp curry powder
1 tbsp ground ginger
1 tbsp turmeric
1/2 tsp cayenne pepper
600ml malt vinegar

Place all fruit & vegetables in a large pan with salt, sugar & spices mix well
Add vinegar and bring to the boil
turn heat down and simmer gently, stir occassionally untill fruit and veg are soft, thick & pulpy.
There should not be any liquid left in the pan. Pot in sterilized jars

Tomato Marmalade

3.2kg Tomatoes skinned and sliced in half
3.2kg Preserving sugar
300ml Water
6 lemons peeled and cut in slices

Heat sugar and water till sugar dissolves
Skim any scum and boil to make a syrup
Add Tomatoes and Lemons,simmer , stirring all the time.
Continue to remove any scum
The marmalade is cooked when it becomes jelly like ( about 45mins- 1 hour)
cool slightly ans store in sterilised jars

Staffordshire oat cakes

Ingredients
225g fine oatmeal
225g wholewheat or plain flour
1tsp salt
15g yeast
450ml warm milk
450ml warm water
1tsp sugar
Method
Mix the water and milk together.
Mix the salt to the flour and oatmeal in a large bowl.
Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.
Mix the dry ingredients with the yeast liquid to make a batter adding the remainder of the warm liquid.
Cover the batter with a clean cloth and leave in a warm place for about an hour.
Pour out enough batter on a well-greased griddle to make an oatcake of about 22cm. The surface will be covered in holes as it cooks.
Flip the oatcake after 2-3 minutes when the top side has a dry appearance and the underneath is a golden brown colour and cook for another 2-3 minutes.
Notes:

pink grapefruit posset with cardomom filo crisps and bitter chocolateDESSERTS
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serves 4
Ingredient
Quantity
Tip
2 pink grapefruits


1 lemon


400ml double cream


2 tbsn grenidine


100g caster sugar


100g bitter chocolate


fennel tops for garnish


filo crisps-


six sheets of filo pastry8 cardomom pods200g caster sugar40g butter


1. first make a caramel by heating 200g of sugar in a pan with a tbsn of water until golden and toffee like, pour onto baking sheet and allow to cool.2.heat the cream,sugar and juice of the lemons and grapefruits. bring to boil and simmer for 2 minutes to allow sugar to dissolve, bring of the heat and allow to cool3.when cooled to blood temp 37oc add grenidine stir to enhance the apperence. pour into 4 wide martini gasses and place into refridgerater to set.4.break the now set caramel sheet into bite size pieces and place in food processer,blitze until fine and dust like,toast cardomom pods off in a pan and smash with the back of your knife to release the cardomom seeds add to caramel dust.5.now melt the butter and brush one sheet of filo then sprinkle a even layer of cardomom sugar over and repeat this tree times,cut into small rectangles and lay out spaced on to a baking sheet and bake until golden, allow to cool.6.to serve place the posset glasses onto rectangle plate s and garnish with tender fennel shoots and shards of biter chocolate

Smoked Vegetables with Garlic Vinaigrette

8 whole unpeeled garlic cloves7 tablespoons olive oil2 cups hickory smoke chips, soaked in water 30 minutes, drained2 eggplants (about 1 pound each), cut into 3-inch chunks2 zucchini, quartered lengthwise2 yellow squash, quartered lengthwise2 large red bell peppers, seeded, quartered lengthwise4 carrots, quartered lengthwise3 tablespoons sherry wine vinegarPrepare barbecue (medium heat).Toss garlic with 1 tablespoon oil in small bowl. Wrap garlic in foil, enclosing completely. Transfer to grill and cook until garlic is tender, about 25 minutes. Cool.Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling vegetables.Meanwhile, combine vegetables in large bowl. Toss with 3 tablespoons oil. Sprinkle with salt and pepper. Grill until crisp-tender and golden, turning occasionally, about 8 minutes. Cool to room temperature. Cut into 1/2-inch pieces. Transfer to large bowl.Press garlic to release from skins. Place garlic in processor. Add vinegar and 3 tablespoons olive oil . Blend until almost smooth. Season with salt and pepper. (Vegetables and vinaigrette can be made up to 2 hours ahead. Cover separately. Let vegetables stand at room temperature. Chill vinaigrette.) Toss vegetables with enough vinaigrette to coat. Season with salt and pepper.

Beef Ribs

Beef back ribs don't have the popularity that pork ribs enjoy, even though they can be delicious when seasoned and smoked to perfection. And thankfully, due to the law of supply and demand, beef ribs are less expensive than pork ribs, so you get more bang for your buck at the meat counter.
A complete rack of beef ribs should include seven bones. They are cut from the upper part of the steer's rib cage, which is right next to the tenderloin. That's part of the reason these beauties can be such a flavorful, tender treat.
Knowing how to smoke beef back ribs and ending up with a mouthwatering treat is a feat that requires several steps to accomplish.
Buy the right ribs. Be choosy about what you're spending your cash on. There's quite a bit of variation in the quality of beef ribs.
Prep the ribs. Removing the fell and excess fat makes all the difference in the world!
Season well. Beef back ribs possess a bunch of flavor, so if you want to spice them up, they can handle it.
Smoke 'em for hours. It could take six to eight hours…even more, to end up with the most tender ribs.
Meaty Beef RibsWhen you're at the meat counter, don't just grab a couple of racks because they’re cheap. You need to be selective. At the large chain stores, the beef back ribs have invariably been robbed of a lot of the meat. You'll see that meat has been cut and scraped from between the rib bones, and some slabs will be worse than others.
Go for the meatiest slabs you can find. Ring the bell and talk to the butcher. He may be able to set you up with something better than you see in the case. You might have better luck at the local butcher shop. Tell your friend (the butcher…if he's not your friend, make it so) that you are smoking beef ribs and you want good meaty slabs.
Prepare The Beef RibsWhat's next? The back ribs will need a bit of prep work before they get to smokin'. Beef ribs have a tough membrane covering the bony side that needs to be removed. (Your friend will do this for you if you ask!) The membrane, or fell, is a rubbery mouthful if left on the ribs…not very appetizing. In addition, the fell is a barrier that prevents spice and smoke flavor from reaching the meat.
To remove the fell, slip a butter knife or a screwdriver under the membrane and pry up a flap. Using a paper towel, grip the loosened flap of membrane and peel it off.
With the membrane removed, you can now remove the large fat deposits on the surface of the ribs. Don't worry about the small pieces of fat since they'll melt off as the ribs smoke. When both sides of the rack have been cleaned up, it's time to pull out your favorite beef back ribs recipe.
Seasoning The Beef RibsBeef ribs can be coated with a dry rub for beef ribs or soaked in a marinade, whichever you prefer. A good, acidic marinade will begin to tenderize the ribs, and will also add a lot of flavor. Vinegar, orange or lemon juice, and even Coca Cola are all acidic and can be used in your marinade mixture. Spices, herbs and veggies can be included to up the flavor of your ribs.
Aromatic Beef Rib RubThis rib rub recipe contains lots and lots of spices and herbs for a rich, full flavor. To put together the rub, combine 3 tablespoons of onion powder with 3 tablespoons of white sugar, 2 tablespoons of garlic powder, 2 tablespoons of Old Bay® seasoning, 1 tablespoon black pepper, 2 teaspoons of celery salt, 2 teaspoons paprika, 2 teaspoons oregano, 1 teaspoon kosher or canning salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon powdered sage, and 1/2 teaspoon of ground nutmeg.
Combine all of the ingredients well. This will make about one cup of rub, which should be plenty for two racks of beef ribs. Apply a light coat to the ribs and rub it in. Now, sprinkle on another coat, shaking off what doesn't stick. A light coating is all you need. You could put these on the smoker now, but it’s better to let them rest overnight in the fridge, so the flavors can get into the meat.
Smoked beef ribs will need six to eight hours of low temperature cooking to reach their ultimate state of perfection. Shoot for a smoker temperature of 225 degrees for the entire smoke session. Oak or pecan is perfect for smoking these big boys.
Four hours into the smoke, take a look. Flip the ribs over, and check the water level in the pan if you're using a water smoker. In two hours, look again and test for doneness. Grab a side-by-side pair of ribs and pull them away from each other. If the meat tears easily, they're done. If you like, you can baste the smoked beef ribs with a thinned down bbq sauce during the last half hour of smoking. A mix of half sauce and half apple juice or beer is fine. Just don't let the baste burn. Sugar burns easily, and it would spoil the taste you've been working so hard to achieve.
Now that they're done, separate the slab into individual ribs, and serve 'em with your favorite sauce. It's time for the real fun to begin!
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Dry rubs may contain salt, spice, herbs, and sugar. Allowing the ribs to rest after applying the dry rub gives time for the seasoning to be absorbed.
Beef Ribs In The SmokerThe tough connective tissue found in beef back ribs needs a lot of cooking time to break down and melt. And that's where a lot of the great beef rib flavor originates. If the ribs are still tough when you eat them, you're missing out on much of the flavor, too. I've barbecued beef ribs that have taken eight hours to become tender. Every slab is unique and has its own level of toughness that has to be cooked out. Identical looking racks don't necessarily become tender in the same amount of time, so check each slab for doneness.To shorten the cooking time, wrap the ribs in aluminum foil after a couple of hours of smoking. Then, place them back in the smoker (or in a 250 degree Fahrenheit oven) for three hours. Remove the foil and check for doneness. If they are still a little tough, re-wrap them and cook them a bit longer. With the foil removed, slather on some sauce and enjoy!When your smoking ribs are almost done, you could baste them with a thinned down barbeque sauce, or a mopping sauce. There are many variations you could try. Something as simple as apple juice works. Or a concoction of ten different ingredients may be the ticket. It all depends upon the flavor that you want your beef back ribs to have. Be aware that a sugary sweet basting sauce or liquid can easily burn, so apply it only during the last half hour of smoking.
Congratulations! You just whipped up some great smoked beef ribs. Your ribs are done to perfection and it's time to munch! You'll need to slice the rack into individual ribs…meat lollipops, as I like to call 'em. Depending upon how meaty the beef back ribs are, you can figure on needing two-to-four per person. If you serve a lot of filling side dishes alongside the ribs, you might be able to get by with one or two apiece. But you know? If you’re anything like me, you won't be satisfied with less that five or six! Smoke accordingly and your guests and family will be happy and full!