Mmmmmmmm, greasy.....
Jul. 27th, 2010 06:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stellar_muddleSpare ribs.
Take the marination recipe for the chicken that has evolved from what you learned in Form 1 (used by![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
alpha_angel to great effect for her mince pies). Added pineapple juice, a couple slices of pineapple and chinese 5 spice I think. Skipped the cornflour. Haven't paid attention to the actual quantities in a while.
Take one chunk of mutton flap sliced into pieces. Possibly don't let it get freezer burned the way we were starting to before deciding that it really needed using.
Combine in a pottery dish you would be happy baking a casserole in. Add water to cover. Cover and bake for several hours until the meat falls off the bones and you want to devour it. Serve with rice and appropriate vege.
Or do what we did, which is get it on as soon as get home from work (~6pm), have something else for dinner, cook til ~10pm, biff in the fridge for the next day, remove as much of the fat from the congealed surface as possible, then reheat in the oven, while cooking the rice for dinner.
There was a bit less fat that way... Not a dish for more than once or twice a year though I think.
But for rich, fall off the bones goodness...mmmmmmmmmmmm
Take the marination recipe for the chicken that has evolved from what you learned in Form 1 (used by
alpha_angel to great effect for her mince pies). Added pineapple juice, a couple slices of pineapple and chinese 5 spice I think. Skipped the cornflour. Haven't paid attention to the actual quantities in a while.Take one chunk of mutton flap sliced into pieces. Possibly don't let it get freezer burned the way we were starting to before deciding that it really needed using.
Combine in a pottery dish you would be happy baking a casserole in. Add water to cover. Cover and bake for several hours until the meat falls off the bones and you want to devour it. Serve with rice and appropriate vege.
Or do what we did, which is get it on as soon as get home from work (~6pm), have something else for dinner, cook til ~10pm, biff in the fridge for the next day, remove as much of the fat from the congealed surface as possible, then reheat in the oven, while cooking the rice for dinner.
There was a bit less fat that way... Not a dish for more than once or twice a year though I think.
But for rich, fall off the bones goodness...mmmmmmmmmmmm
