Spare Ribs

For real barbecues this is the wrong recipe :-)
This is more a reminder by recipe, when we look at ChezTeddy to see what we could eat.

Preparation You'll need: A large pot with lid A baking tray
Ingredients (for 2 persons) 1 kg spare ribs A good barbeque sauce (homemade, or bought - we like to buy this one: Mississippi Barbecue Sauce)
Prepare spare ribs for the oven Wash the spare ribs and put them into the big pot. Add enough water to cover them well, then bring them to a boil. Add 1 Tbsp. of salt, stir well. Put the lid on and simmer for about 35 to 40 minutes. After boiling, dump the water and let the spare ribs dry out for a few minutes. Preheat oven at 220℃. Then place on the baking tray (convex side up) and spread well with BBQ sauce.
In the oven Put the baking tray in the oven (middle shelf) and switch the oven to 220℃ convection grill. Continue grilling for some time (approx. 10-15 minutes) until golden brown, brushing once or twice with BBQ sauce.

Cream Sauce for Seafood

Preparation You'll need: A small pot or pan with lid A small sieve
Ingredients (for 2 persons) 35 g butter 2 shallots 1-2 bay leaves 75 mL white wine (dry) 1 sprigs thyme 150 g crème fraîche some sticks of chives A little bit of dill Some salt and coarse pepper
First steps Finely chop 3 shallots. Pluck the thyme leaves. Add to the pot together with 35 g butter, 1-2 bay leaves and 75 mL white wine. Coarsely chop a few sticks of chives and the dill. Put it on its side, it will be needed later.
Preparation Cover the pot over medium heat and let the contents simmer gently for 5 minutes. Add 150 g crème fraîche, mix and bring to the boil briefly. Filter the cream from the pot with a sieve that is not too fine, using a spoon to press the shallots well against the walls of the sieve. Add the chopped herbs (chives and dill) and stir.

This sauce goes very well with lobster or fish (e.g.: monkfish)

Oven Vegetables

 

It goes well with a bit of bread.
This is a side dish that goes well with fish and meat. See the large photos below.
If you add meat, you should do it separately in the pan.

Attention. Preparation time about 60-90 minutes!

Preparation You'll need: A high baking sheet A small pot
Ingredients (for 2 persons) This is one of those recipes where the principle is: Everything you like. Following is a suggestion. In general, this applies to all recipes, of course, but especially here. ½ small Bell pepper, red 1 small courgette 1 small aubergine 1 medium red onions 1 small garlic bulb approx. 250 g small potatoes 1 medium carrot 3 large, slightly hot, pepperoni 2 shallots 2 spring onions (for the leaves) A few thin pieces of fennel tuber (50 to 100 g) about 10-15 cherry tomatoes 20 Kalamata olives ½ lemon (juice) Lots of fresh thyme and rosemary Lots of olive oil Plenty of salt and pepper What else could you add to it? Parsley, mushrooms, a second half pepper (green or yellow), turnip, ... What doesn't fit: Ginger
First steps Check that there is white wine in the fridge! First of all, wash the aubergine, peel it partially (like a zebra), cut it into bite-sized pieces and put it in very salty water for 15 to 30 minutes. Wash the small potatoes briefly and then put them in a pot with water, add salt. Bring to the boil and cook for 5 minutes, nothing more. Meanwhile, you can cut everything else into bite-sized, not too small pieces and simply throw them on the baking tray (leave the tomatoes whole and put them on the side with the olives, they will be needed later). Pluck thyme and rosemary and chop into small pieces. Garlic: Peel all cloves. Chop one half of them finely, leave the other half whole. Half a lemon is only needed at the very end.
Prepare vegetables for the oven Remove the aubergine pieces from the water and roughly pat dry. Cut the small potatoes into quarters. Add both to the vegetables in the baking tray. Add the garlic (chopped and whole cloves), thyme and rosemary (finely chopped), salt and pepper everything well and pour over plenty of olive oil. Then mix everything well with your hands.
Bake in oven Place the baking tray in a non-preheated oven (middle rack). Then turn on the oven and set it to 260℃ fan grill. Once the temperature is reached, continue to grill like this for another 20 minutes, but keep an eye on it for the last few minutes! Then mix everything well, go down to 220℃ and grill for another 15 minutes. Follow the intermediate steps below. If you want to make lamb cutlets to go with it (see one of the photos), you should start now at the latest. After about 5 minutes, add the olives and tomatoes and mix again briefly. Attention: If you want to put fish fillets on top, you should now add them as well.
Final Steps After the last 10 minutes, remove the tray from the oven (if you're doing fish fillets with it, remove it), squeeze half a lemon over everything, mix well again and serve.

Exotic Red Cabbage Salad

Attention! The salad should be kept in the refrigerator for at least 4 hours! It tastes best if you prepare it the day before!

Raw red cabbage salad in an exotic variation.
This is best served with Greek or Moroccan flat bread

Preparation You'll need: A large closeable bowl
Ingredients (for 2 persons) The amount is for a vegetarian meal with flatbread. As a side dish to e.g. grilled meat (which fits very well!) you can reduce it by half. 300 g red cabbage ¼ tsp. salt 3 Tbsp. good olive oil 2½ TL lime juice (lemon also works) 100 g feta cheese 200 g Süzme (high-fat Turkish yoghurt; you can also take normal yoghurt) It may be that you should add another 1-2 tbsp. of yoghurt before the meal, depending on how dry the salad is after sitting for a long time. approx. 75 g dates a fistful of parsley some pepper 2 tsp. chili flakes 6-8 Tbsp. pomegranate seeds (approx. ½ pomegranate) For very last: approx. 2 tsp. sesame seeds
Preparation Cut the raw red cabbage into thin strips and place in the bowl. Sprinkle ¼ tsp. salt over it and massage in well. Chop the parsley, cut the dates into small pieces. Remove the pomegranate seeds from the fruit. Add all ingredients except the sesame seeds to the large bowl. Mix well and place covered in the refrigerator.
Final Step just right before serving! 2 tsp. sesame seeds are only needed just before the meal: Roast them in a hot pan until they are medium to dark brown. Add to salad and mix well. Then serve.