Tag Archives: soul food

Recipe: Waffles

6 Feb
Picture of a waffle

Don’t think about the calories…

It turns out Bird’s Eye weren’t fibbing when they told us all in the 80s that waffles are waffley-versatile. They are incredible for breakfast, for dinner, sweet, savory, sweet AND savory.

Truly, the only downside is that they compel me to consume a week’s allowance of butter in one sitting and they don’t seem to go especially well with veg. That aside, they’re fun, filling, freezable. All the ‘Fs’ basically. What more do you want?

To buy (for 6):

*Well you’ll need a waffle maker (mine’s a Gordon Ramsey one and is dead easy to use)  *250g plain flour   *1 dessert spoon of baking powder  *2 tablespoons caster sugar   *1 teaspoon of salt   *2 eggs   *450ml milk   *2 tablespoons vegetable oil   *spray oil   *toppings of your choice (I love bacon, maple syrup and M&S salted caramel sauce… not at the same time..although..)

To make:

waffle-maker

Where the magic happens.

1. In a big bowl mix the flour, baking powder, sugar and salt.

2. Next mix the wet ingredients together – the eggs, milk and oil – and add this to the dry ingredients then mix until a smooth batter.

3. Heat your waffle maker as per the instructions and spray generously with oil.

4. Fill your waffle-maker to an appropriate level with the waffle batter, seal and cook for as long as you need (around 5 minutes in the case of a Gordon Ramsey waffle-maker).

5. Carefully open your waffle maker and gently ease the waffle out using tongs.

6. Serve the waffles so they’re hot and crispy and drowning in your favourite topping. You might want to serve alongside Buffalo chicken wings for a true Deep South experience or, if you’re about to run a marathon and need to carbo-load or don’t care much about debauched gluttony, try adding chopped-up cooked bacon to the waffle-mix AND popping a few rashers of cooked bacon on top. Hog-tastic.

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Memphis Dry Rub Ribs and ‘slaw

20 Nov

Love Me Tender

It’s only been a few weeks since Josh and I were expanding our waistlines in the Deep South but our cravings for wholesome, beautiful soul food have not diminished one jot.  If anything my hankering for smoky sweet pulled pork or heavenly barbecue beans or killer rum cocktails or tender spicy fried chicken has only intensified.

This weekend we did the only thing we could do.  We recreated a slice of the Deep South in the Deep South of England, in Winchester.  We bought four fine racks of pork ribs at the Good Life Farm Shop put some Howlin’ Wolf and bluegrass on the stereo, made a dry rub and slowly, slowly slowly baked the ribs. Oh my. They were incredible.  Soft, hot and spicy, juicy goodness.  Perfect with creamy slaw.  Get the best ribs you can, put aside an afternoon to potter about in your kitchen, leave your airs and graces to the side and prepare to get smudgy and devour these finger lickin’ tender ribs.

To buy (for 4 greedy people):

* 4 lovely racks of ribs   *1/4 cup paprika   *2tbsp salt   *2tbsp freshly ground black pepper   *2 tbsp onion powder   *1tbsp cayenne pepper   *2 tbsp garlic powder   *2 tbsp soft brown sugar

*half a cabbage   *2 small red onions   *a few small carrots   *splash of white vinegar   *125g mayo   *50g salad cream   *pinch of sugar   *salt and pepper

To make:

1. Mix the various spices in a bowl.  Wash the ribs and place, still damp, on a baking tray.  Sprinkle and pat the ribs – front and back – with the rub until it appears moist and fully covers the ribs.  Any rub you don’t use can be kept in an airtight container.

2. In a pre-heated oven (150OC) bake the ribs for 3 hours, or longer if you like (just turn down the oven if so).  The ribs will be blackened on the outside but soft, pink and juicy inside.

Rub a dub dub.

3. Once the ribs are in the oven make your coleslaw so that it has time to soak together and taste extra special.  With a knife or a processor shred the cabbage, onion and carrots.  In a large bowl combine and mix them then add the mayo, vinegar and salad cream.

4. Season with the salt and pepper and add a big pinch of sugar.  Give it all a good mix and leave covered in the fridge until you’re ready to eat.  Tinker with the ‘slaw and add more mayo or seasoning as you like.

5. When your ribs are ready serve with a number of napkins or paper towels, a light salad (if only to make you feel a little saintly)  your ‘slaw and then beans or sweetcorn if you feel like it.  Enjoy.