These ribs are MELT IN YOUR MOUTH AMAZING!
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Ingredients:
- Pork Belly - Sea Salt or Salt Flakes - Milk -Olive Oil Method: 1. Pre Heat oven to highest setting on Grill. 2. Score your Pork belly skin making deep defined cuts. 3. Dry the pork belly's skin out with paper towels. 4. Rub skin with Olive Oil and Salt ( Using a generous amount of Salt massaging into skin of the pork) 5. Put into baking tray straight into the oven, cooking until crackle appears ( a good sign is to hear popping noise) 6. Once skin has crackles turn temperature down to 170 degrees on fan forced and cook for 1 hour 7. After the hour is up pour enough milk in into the oven tray to cover the meat under the crackle, avoid the crackle as best as you can. Cook for 1hr 30min at same temperature. Hope you enjoy! I would love to see you recreate this recipe, tag me on your Instagram post @themummyblogger The Mummy Blogger xoxo I made this slow cooker for my daughter Giselle's meal prep but this can be a great family dish also. The recipe below is toned down with all the herbs & salt to suit a healthy baby/toddler feel free to add your own spices and herbs to give it a boost in flavour.
Ingredients:
-Garlic (Tubed) 1x Teaspoon -Penne Pasta 400g -2x Chicken Breast Pieces -Full Cream 300ml -Pesto 190ml Jar -1x Cup of Shaved Parmesen -Salt & Pepper -Oil -5 x Medium Mushrooms -Mixed herb spice Method: 1. Bring water to boil in a pot. 2. Once water is boiling add 1 teaspoon of Salt and add pasta. 3. Dice Chicken into cubes and add to a pan with some oil. 4. Dice up mushrooms, wait for chicken to cook on all sides then add the mushrooms into the pot with chicken pieces. Add garlic Salt & Pepper. 5. Check Pasta, taking it off the heat and drain when it is on the boarder of soft and al dente. 6. Add Pasta to chicken along with cream, herbs & Pesto. 7.Allow mixture to boil and thicken slightly then add Parmesan cheese to finish. YUMMY! Would love to see you give this a go, tag me in your Instagram pics! The Mummy Blogger xoxo Ingredients:
-Chicken Breast - 1 cup Flour - 2 tbsp Cayenne Pepper -2 tbsp Paprika -2 tpsp Garlic Powder -2 tbsp Onion Powder -Milk -Eggs -Canola Oil -1 tbsp Salt & 1 tbsp Pepper Method: 1. Wash your chicken breast 2. Slice into tenderloin pieces 3. In a zip lock or freezer bag add Flour, Cayenne Pepper, Paprika, Garlic Powder, Onion Powder, Salt & Pepper. Give it a good shake ( Depending on how many people you are feeding you may need to do another bach of the flour and spices mixture). 4. In a bowl crack 2 eggs and a dollop of milk mixing with a whisk or fork to combine. 5. Begin to dip chicken into egg & milk mixture then transferring into flour bag. You can put a few chicken pieces at a time into the flour bag but don't over pack it or it won't coat well. 6. Close the bag up and give it a real good shake making sure the flour has coated the chicken well. 7. After being in the flour mixture dip it back into the egg mixture for a second coat in the flour. (This gives it a better crispness when frying). Repeat these steps till all your chicken is nicely coated. 8. Heat a pan with some canola oil ( Be sure the oil is very hot before adding chicken to fry) Cook until golden brown. Would love for you to tag me on Instagram when you recreate this recipe. The Mummy Blogger xoxo |
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