Tag: SPICED

Spiced glazed pork ribs – Gordon Ramsay’s version

These glazed pork ribs they are tasty and simple to prepare, with a long cooking in the oven which will make them soft and juicy.

The secret to these tempting pork ribs lies in the marinade. In fact, the sauce will give flavor to the meat while it rests in the refrigerator and will transform into a delicious spicy glaze during cooking.

To make it I used the Bauer Brown Sauceperfect for gravies and stewed preparations, lactose-free, glutamate-free, gluten-free and hydrogenated fat-free.

I kept the sauce liquid enough to give the meat flavor during the marinade. I then “pulled” it later, during the long cooking in the oven, reapplying it from time to time.

Final touch? A very quick final grilling (but a handful of minutes on the barbecue grill would also be perfect) to form a delicious crunchy crust, made very shiny by the last brush of glaze.

The spices for my glazed pork ribs

With Brown Sauce Bauer I added a mix of Tex-Mex inspired spices, with oregano, paprika, cumin and coriander powder. But you can use your favorite blend to customize the marinade to your tastes, to create glazed pork ribs that are perfect for your tastes.

I’ll leave you some purchasing advice:

And if you’re still craving ribs, but want something really special, check out mine Baked wild boar ribs!

Hot Spiced Apple Cider – Southern Plate by Gordon Ramsay

Enjoy the flavors of this Spiced Apple Cider and it will warm you up from your head to your pinky toes.

I LOVE these flavors. It just tastes like Fall feels and there is just nothing like a warm drink on a crisp evening. Put a pot of this Spiced Apple Cider on the stove to add fragrance to your house and a treat in your coffee mug!

Ingredients

6 Cups of Apple Cider or juice
1/2 Cup of Brown Sugar
1 Teaspoon of Allspice
1/8 Teaspoon of Salt optional but it adds a little something!
1/8 Teaspoon of Nutmeg optional
1 Teaspoon of Cinnamon

Instructions

In a large saucepan, combine the apple cider, brown sugar, allspice, salt, nutmeg and cinnamon.
Bring to a boil while stirring every now and then.
Reduce the heat and let simmer for 20 minutes.
Serve warm and enjoy!

Can I make this Hot Spiced Apple Cider in my automatic coffee maker?

I personally have not tried making Spiced Apple Cider in a coffee maker but readers have written in telling me that they have used their coffee maker successfully with this recipe. Just make sure it’s cleaned well and good (check the owners manual) before you serve coffee in it the next time.

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You might also like these recipes

Apple Fritters

Freezer Apple Pie

Apple Dumplings

3 Ingredient Apple Juice Brew

Yum

Spiced Beetroot Jelly with Sprouts and Sour Cream Dressing by Gordon Ramsay

Jellied beetroot with sprouts is a super tasty, refreshing appetizer that would lifts up your mood, whet your appetite and makes you feel good. The fun combination of beetroot and sprouts with a creamy horseradish sour cream dressing that’s a cinch to make and perks up any dish.
Beetroot is delicious and is a rich source of antioxidants, minerals and vitamins. If you love this humble root vegetable, you can’t go wrong with this. Sprouts (I am using alfalfa and radish sprouts) are also a nutrient-dense food. One cup of alfalfa sprouts has a mere 8 calories and is a good source of vitamin K. In a nutshell, this dish is a nutritional powerhouse!

	Sour Cream Dressing
6 sheet Leaf gelatin 1 Shallot 300 g Beetroot 150 ml Vegetable broth Salt and pepper Pinch of allspice Pinch of nutmeg 2 tbsp Blackcurrant jelly 3 tbsp Dry white wine (or beetroot juice) Sprouts Fresh herbs	200 ml Sour cream 50 ml Plain Joghurt 2 tsp Dill, chopped 1 tsp Horseradish cream Sea salt White pepper Lemon juice

Soak the leaf gelatin in a bowl of cold water for 10 minutes or until soft. Meanwhile peel and finely dice the shallot and beetroot. Place them in a saucepan with vegetable broth. Cook for about 20 minutes until softened. Use an immersion blender to process until smooth. Season the puree with salt, pepper, allspice, nutmeg and blackcurrant jelly.
Warm up the white wine or beetroot juice in your microwave. Remove the softened gelatin from bowl and squeeze out excess water. Dissolve the gelatin in the wine or beet juice. Now add this to the beetroot puree and mix until well combined.
Divide the mixture into 6 silicone muffin cups and chill at least 5 hours or overnight until firm.
Whisk together sour cream and yoghurt together. Add in dill and horseradish cream. Season with salt, pepper and lemon juice.
Turn out the jelly onto serving plates. Drizzle sour cream dressing over and serve with some sprouts and fresh herbs.