Make sure the hazelnuts have both coarse and fine particles in
the mix. Combine the wet mix. Add the flour, baking powder and
chopped hazelnuts. Fold in the frozen, pitted, halved cherries.
Remember, the key to good muffins is not to overmix. Spoon
in to patty tins. Cook for 20 to 25 mins at 200 deg. C. Leave
to cool on a tray then dust with icing sugar.
This is a variation of an old favourite - Peanut Brownies and is
rapidly becoming the favourite biscuit amongst our friends
Cream the butter and sugar and then add the egg. Premix
the dry ingredients and add these slowly to the wet mix. Roll the
dough into about 16 balls and press down with a fork onto a cold,
greased oven tray. Bake in a preheated oven at 180 deg.C for 12 to
15 minutes. Stand the biscuits on a rack to cool for 30
minutes before serving.
2kg centre-cut pork
1 tsp salt
1 tsp ground pepper
250ml bottle Uncle Vern’s Authentic Louisiana BBQ Sauce & Marinade
(Medium or Mild) or other spicy BBQ sauce
¾ cup water
For ease of handling, cut ribs into slabs of about 12 ribs. Rub in salt and
pepper. Brush 6 Tbsp of the sauce evenly over ribs and leave to marinate for
at least 2 hours.
Place ribs on a hot barbecue grill and barbecue until thoroughly cooked –
about 45-60 minutes over medium heat.
Watch and turn ribs frequently, brushing regularly with barbecue sauce. As
the ribs cook they will turn dark brown because of the brown sugar and honey
in the sauce.
When done, cut into small sections of 1-2 ribs, then place in a deep baking
pan with remainder of the sauce and ¾ cup water. Bake in oven at 180°C for
35-45 minutes or until sauce thickens and the meat comes away easily from
Place ribs on large serving plate. Pour remaining BBQ sauce over the top and
serve piping hot.
If you don’t wish to barbecue, there are two alternative cooking methods. i)
In place of Step 2, place rib slabs on
grill rack and cook on fan grill at 190°C for about 45 minutes. Continue
method at Step 3. OR ii) In place of Steps 2-4, place rib slabs in deep
roasting dish with 2cm water in base. Cook in 180°C oven for 45 minutes;
halfway through, brush BBQ sauce on both sides. After cooking, remove ribs
from oven, cut into sections of
1-2 ribs and return to pan with remainder of sauce and ¾ cup water. Bake for
a further 35-45 minutes or until sauce thickens and meat comes away easily
from bone. Continue method at Step 5.
Put blackcurrants into water and simmer 20 – 30
minutes, then strain through a jelly bag for 2 – 3 hours. Add the
cherries to the juice and simmer for 10 minutes, add sugar and over
a moderate heat wait for the sugar to dissolve, then bring to the
boil. Boil rapidly for 10 minutes or until setting point is