PORK SPARE RIBS AND FRIED RICE

Pork spare ribs and fried rice what nicer combination is there? And to top it all off my children cooked it for usJ. I just love that the kids enjoy to cook and are willing to cook an evening meal for us (and I didn’t have to ask them, they just came up to me and said that this is what they were cooking for dinner). When a child is willing and enthusiastic to do something, you need to nurture that energy and provide them with the right materials for them to move ahead and develop their skills. Oh and of course I was willing to have a night of cooking.

PORK SPARE RIBS

This was a simple marinade that we often wack together for chicken and pork. For this recipe the pork marinated all day in,

Sweet chilli sauce

Whistershire sauce GF

Soy sauce GF

We don’t have any measurements for the amount of each sauce but you do need enough to coat the ribs.

When it is time to cook the ribs you can do this on either a fry pan or on the BBQ, but please be careful not to burn the marinade.

fried rice pork belly

FRIED RICE

Rice cooked in the Thermomix according to the instructions in the everyday cook book. Once cooked it was put aside to cool while the other ingredients were being prepped. The other ingredients were beacon pieces, egg and a packet of frozen veg.

In a wok place some coconut oil to prevent too much sticking and allow it to heat up. Then add your egg that has been gently whisked together and allow it to almost cook before you give it a gentle stir and allow it to cook all the way through. Now that you egg is cooked put it into a bowl and set aside while you cook the beacon pieces and heat through the veg. When the veg is heated start mixing in your rice a little at a time so that it separates and starts to fry. After all the rice is added you can now add the egg and mix it through. All you have to do now is serve it all up on a plate and enjoy your hard work. J

ZUCCHINI SLICE

While staying in my friend’s backyard in Maroochydore I have been taught this wonderful recipe and am keen to share it with you all.

2 zucchinis cut into chunks

1 carrot cut into chunks

1 onion quartered

1/2 cup GF self-raising flour

3 eggs lightly beaten

Feta cheese (I use Sheep)

Method:

  1. Place the carrot and then the zucchini into the TM bowl grate 2 sec / speed 9.
  2. Once grated remove from TM bowl and squeeze all the juice out. (this can be done with a nut milk bag or in a strainer)
  3.  Place onion in TM bowl and chop 1 sec / speed 9.
  4. Place all the veg into a bowl.  Add the rest of the ingredients and combine well.
  5. Put your mixture into a greased oven proof dish and cook for 40 min / 180 degrees or until cooked through and golden brown on the top.
  6. Allow to cool for around 15 min / ½ hour. Enjoy

Squeeze the juice from the zucchini and carrot is very important for if you don’t your slice will be to moist and end up as just hot slop :)