The new Sweet Mandarin Barbecue Dipping Sauce is one of three delicious dipping sauces from the Sweet Mandarin range. A thick, fruity sauce that is perfect either as a marinade for meats or as a dipping sauce for snacks so why not indulge in their recipe for the Ultimate Barbecue Ribs!
The Ultimate Barbecue Ribs
(serves 2)
Prep Time: – 10 minutes. Cooking Time: 2 hours
Ingredients
1 rack of baby back ribs (450grams)
1 bottle of Sweet Mandarin Barbecue Dipping Sauce (300ml)
Method
1. Wash the baby back ribs in the sink.
2. Cover a baking tray with tinfoil. Lay the baby back ribs on the tray
3. Pour 3/4 of the Sweet Mandarin barbecue dipping sauce over the ribs and baste the meat on both sides
4. Preheat the oven to 200°C/400°F/Fan 180°C/ Gas Mark 6 for 5 minutes. Turn the oven down to 150°C / Gas Mark 2 and slow cook the ribs for 1.5hours. Then for the last 30 minutes increase the temperature to 200°C/400°F/Fan 180°C/ Gas Mark 6 until the sauce bubbles and caramelizes.
5. Remove from the oven and let the rack of ribs stand for a minute. Then slice each rib with a carving knife. Fingers are welcome to enjoy these finger-licking ribs. The barbecue ribs will be moist and intense in flavour.
Typical values (ovenbaked) Per 100g (ovenbaked) Per 1/2 pack
From 1 June until the 30 September 2012, a retro ice cream cart will be parked outside Island Grill, opposite Hyde Park, selling Jude’s eco-friendly, gluten-free ice cream, every day from 11am-7pm. The Salted Caramel ice cream is bound to be a hit.
Jude’s uses fresh, natural ingredients, sourced from local producers. Jude’s is undoubtedly the cream of the ice cream crop, supplying world class chefs such as Gordon Ramsay and Raymond Blanc.
Packaging is funny stuff. No-one goes out to buy it; they go to buy the things inside. And by the time you get it home, and remove (or use up) the contents of the pack, it has worked quite hard.
But most of what it does is invisible to consumers. We don’t see products stacked meters high in warehouses, stacked on an open dockside in the heat or shaken about in the back of a lorry. Even a humble crisp packet, which uses the tiniest amount of material, performs a number of jobs to ensure that crisps are crisp, not stale, and not crushed into tiny bits.
There has been lots of publicity recently for the huge quantity of food we waste in the UK each year. Wasting food is an environmental disaster, not least because all of the energy and other resources that went into growing, processing, storing and transporting it are also wasted, along with the food itself. But few of us probably realize that if the UK’s packaging and distribution system was not as sophisticated and technologically advanced as it is, there would be far more food waste.
Most food just would not be available without packaging – sliced bread, yogurt, frozen peas, rice, jam, cream cake. Packaging continually responds to changes in life style – smaller portions for people living alone; prepared microwavable vegetables for time-poor people and those who want to reduce cooking energy – in a way that few other industries have done.
Twenty years ago there was roughly the same amount of packaging in your bin as there is today, but it would have been generated by far fewer goods. That’s because manufacturers and retailers keep doing more with less, reducing the resources used to provide the same (or better) protection, information and hygiene.
On average just 1% of packaged food is wasted compared to 10% of food sold loose. That’s because packaged food does not get damaged in the supply chain and it lasts longer on the shelf.
The public mistakenly sees the packaging in their bin as a sign of failure, but over 80% of packaging can easily be recycled so clean paper, cardboard, glass, metals and plastic bottles should be put in recycling boxes, not rubbish bins. However, even non-recyclable packaging is – in the big picture of total resources used – helping to avoid waste. It also makes much of modern life possible – take-away coffee, ready-made sandwiches, microwaveable meals.
We should learn to love packaging – it’s helping to reduce waste and improve both choice and convenience. How many products can claim that?
Frost went to review Frankie & Benny’s anonymously. We reviewed the one in Kingston.
I love Frankie and Benny’s theme, it is like walking onto the set of American Graffiti or travelling back in time. The ‘New York Italian’ restaurant and bar has good retro music, fun décor and those brilliant banquet booth seats. I feel I should have dressed up.
We started with the The Big Sampler Platter; a feast of Frankie & Benny’s house favourites; chicken strips, BBQ chicken wings, fully loaded potato skins, spicy onion rings, bread sticks and garlic ciabatta bread. Served with dips and crunchy celery sticks.
It is a lot of food and, frankly, too much for two people! But it was delicious. A really good selection of stuff and very generous portions. There is four of everything so it is very good for family’s or a group of friends.
I followed this up with a BBQ Double Cheese and a Long Island Ice Tea.
Two 6oz grilled hamburgers each topped with Monterey Jack cheese. Served with lettuce, tomato, red onion, dill pickle, mayo, spicy onion rings and a pot of BBQ sauce. The burger was great- and huge- the fries were good too, however, my eyes were bigger than my belly. The portions are huge. But I really enjoyed my meal. Though I was too full for dessert.
My friend had the Chicken Club Triple Decker and one of Frankies’ Thick Banoffee Shakes. The shake was amazing, tasted brilliant.
The Triple decker included; Grilled chicken breast, crispy bacon, lettuce and fresh cut tomato layered between toasted wholemeal bread spread with mayo. Served with house fries and a pot of coleslaw on the side. The portions are brilliant, really huge. Even having a main will fill you up. Very generous.
Our waiter was good. The service is first-class.
We also had a Frankies’ Delight and a Frankies’ Refresher. The drinks in Frankie and Benny’s are second to none. Absolutely delicious.
All in all I like Frankie and Benny’s. The portions are generous, the service is amazing, the food is good and the theme is great fun. Brilliant for some reasonably priced food.
Looking to banish winter blues and summon the spirit of the new season? Head straight to the award-winning Babylon Restaurant at The Roof Gardens in Kensington and treat the whole family to a memorable Easter.
To celebrate Easter Sunday, on the 8th April each guest will be treated to a complimentary Easter bunny rabbit shaped chocolate lollipop from a lucky dip. Each lollipop will have an envelope attached to it where guests will find out if they’re one of the lucky ones to win a fabulous mystery prize. Prizes will include 20% off your next Babylon booking, a year’s Club membership for the Private Members Club on the 6th floor, a VIP table for you and your friends in the Club to name but a few.
The delicious Easter menu offers a selection of favourite roast dishes including tender roasted Pork Belly with Bramley Apple Sauce or mouth-watering Roast Beef. All roast dishes are accompanied by sharing platters of seasonal vegetables and roast potatoes. With a menu bursting with equally enticing starters, vegetarian dishes, and indulgent desserts, the whole family will be catered for this Easter. Kids (and adults too!) will also be able to enjoy a visit from The Roof Garden’s very own magician Easter Bunny as they tuck in to a three course children’s menu priced at only £8.00.
The Babylon menu is priced at £26.00 for two courses and £29.00 for three courses. For reservations please call Babylon on 020 7368 3993 or visit Babylon@roofgardens.virgin.com
The Ealing Rose & Crown is a beautiful pub with very friendly staff. I previously said in an interview with the Ealing Gazette that it was my favourite pub in London, and it still is. It also has a great outdoor area. It is the perfect place to spend lazy summer days. The Rose & Crown is definitely a ‘village pub’. I had my last birthday party here (just after the riots in Ealing, let no-one tell you West Londoners are wimps) I had a brilliant time with my friends and the food was amazing. The décor inside is great too, and it is quite spacious.
The Rose and Crown is a traditional pub, just off the main road in South Ealing. The food is fresh produce with a Mediterranean twist. The kitchen serves home-cooked dishes – try the roasted seabass, grilled lamb steaks. Their Sunday roasts are amazing, but it is best to book ahead.
The Rose & Crown is also the venue for the Ealing Tweetup, which is arranged by Mark Hillary, Mark now lives in Rio, but still comes to London for the Tweetup. That’s dedication.
Rose & Crown.
Church Place St. Mary’s Road, Ealing W5 4HN
020 8567 2811
Email: roseandcrown@fullers.co.uk
Licensee: Tom Tucker
South Ealing (0.2 miles), Northfields (0.5 miles), Ealing Broadway (0.9 miles)
Ealing Broadway (0.8 miles), West Ealing (1 mile), Brentford (1.2 miles)
Peter Gordon shows ex-England star Will Greenwood how to make a roast leg of lamb treat,
Watch our video where they show you how to prepare the perfect Mother’s Day treat for the special women in your life this Mothering Sunday
Mother’s Day is the time where we‘re even more grateful for the women in our lives. Whether it’s our mothers, grandmothers or mother in laws, why not try something different this year than the usual chocolates with a card?
Peter Gordon was joined by ex-England international rugby star Will Greenwood, to show him how to prepare a delicious roast leg of lamb meal with all the trimmings on behalf of Will and his children, to allow his wife to enjoy a relaxing Mother’s Day.
Peter Gordon’s delicious leg of lamb with roasted parsnips, baby carrots, buttered peas, broccoli and creamy mashed potato is the perfect recipe to impress this Mother’s Day. Peter talks Will through the recipe showing him how easy it is to try something different.
Peter Gordon is renowned for his culinary philosophy and is famous for his unique fusion cooking style which focuses on the best quality and tastiest ingredients, no matter where they originate from. Peter happily mixes flavours from Asia through to the Middle East, the Mediterranean and Europe, along with his native New Zealand. He owns restaurants in London and New Zealand.
Watch our video and learn how you can give your mum or wife a break this Mothering Sunday with this great lunch.
4 medium parsnips peeled, topped and tailed, cut into chunks
1 bunch baby carrots, scrubbed
800g mashing potatoes, peeled and cut in half
100ml double cream
60g butter
1 medium head broccoli, cut into large florets
150g frozen peas
a small handful mint leaves, torn
1 ½ Tablespoons flour
Oven at 180 ?C 2 – 2 ½ hours
Place the lamb in a roasting dish and poke a thin small knife into it in about 20 places.
In a bowl, mix the onion, garlic, rosemary, thyme and olive oil with some salt and pepper and rub this all over the lamb.
Leave for 20 minutes, then rub it in again and place in the centre of the oven and roast for an hour.
Turn the lamb over and add the parsnips to the roasting dish along with half a tea cup of hot water.
Roast for 45 minutes, basting the lamb with the pan juices a couple of times.
Turn the lamb over again and add the baby carrots.
It will be cooked medium (which is lovely for leg of lamb) in another 20-40 minutes.
Boil the potatoes in lightly salted water.
Remove the lamb from the roasting dish and place in a dish loosely covered with foil and rest in a warm place for 20 minutes.
Drain the potatoes into a colander, then using the pot they were cooked in bring the cream and all but 1 Tablespoon of the butter to the boil. Return the potatoes to the pot and mash them with salt and pepper, keep a lid on the pot to keep warm.
Bring another pot of lightly salted water to the boil and add the broccoli. Bring back to the boil and add the peas. Bring back to the boil and cook 2 minutes. Drain, reserving the liquid, then toss with the reserved butter and mint and keep warm.
If you can place the vegetable roasting dish on the hob then remove the vegetables. If not, pour the roasting juices into a saucepan. Place over a moderate heat, add the flour and stir to make a paste, then slowly add the juices from the leg of lamb and as much liquid from the vegetables to make a gravy. Taste for seasoning.
To serve: simply carve the lamb and arrange on warmed plates with vegetables, mash and gravy.
This is an ideal mid-week meal. It’s an idea dish to use leftovers so you could add bacon, peas or
cheese.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
2 British brown onions cut onto 12 wedges
3tbsp olive oil
300g new potatoes, cooked and sliced
5 eggs
2 tbsp parsley
Sea salt and ground black pepper
1. Heat the oil in a 20cm frying pan and add the onions. Cook the onions for 6-7 minutes or
until the onions are soft and lightly brown.
2. Add the potatoes and toss with the onions. Cook for a further 5-7 minutes, shaking the
pan occasionally to make sure nothing sticks to the bottom.
3. Break the eggs into a small bowl and beat lightly with a fork. Add the parsley and season.
Gently pour the eggs over the onion and potato mixture, shaking the pan so the egg
mixture runs into all the gaps.
4. Return to a low heat and cook gently for about 20 minutes or until the eggs are jut set.
5. Place the tortilla under a preheated grill and cook for a few minutes further or until the
eggs are completely set and the top is lightly brown.
6. Serve with a salad or as part of a packed lunch or picnic.
