Short Ribs & Penne Pasta

Short Ribs

• 6-8 short ribs (pending the number of people)
• 1 cup chicken stock

Directions:

Season short ribs with salt, pepper, seasoning salt of choice.  Place in slow cooker and add chicken stock.   Cook 6-8 hours on low (should be falling off the bone).   Take out and pull off the bone and shred with a fork.  Save liquid.

Sauce

(Makes about 1 1/2 cups)

•     1/2 cup drained oil-packed sun-dried tomatoes
•     1.5 cup liquid from the slow cooked ribs
•     1/4 cup balsamic vinegar
•     10 black peppercorns
•     1 bay leaf
•     1 cup whipping cream
•     1/2 cup chicken stock
•     1 tablespoon minced fresh thyme or 1 teaspoon dried

Directions:

Place sun-dried tomatoes in food processor. Boil rib liquid, vinegar, black peppercorns and bay leaf in heavy small saucepan until liquid is reduced to 3 tablespoons, about 8 minutes. Strain liquid into tomatoes in processor and puree until smooth. Return tomato mixture to same saucepan. Add whipping cream, chicken stock and thyme. Simmer until flavors blend, about 3 minutes. Season to taste with salt.   Add shredded short ribs meat and simmer for another 2-3 minutes.  

Pasta & Assemble

• 1 box of penne pasta (should feed 4-6)
• 1/2 cup of parmigiano-reggiano 

Prepare according to directions.  Cook & Drain.
 
In a large bowl combine sauce, pasta and 1/2 cup of shredded cheese.

Mix well and season with pepper if needed.

Top with chopped Italian parsley and serve.

Traditional Bakewell Tart

Ingredients:

Pastry

• 6 oz all purpose flour
• pinch of salt
• 3 oz butter, cubed or an equal mix of butter and lard
• 2-3 tbsp cold water

Filling

• 2 tbsp raspberry jam
• 1 1/2 sticks butter
• 3/4 cup super fine / caster sugar
• 3 medium eggs plus 1 yolk, beaten
• 1 1/2 cups ground almonds
• Zest of 1 medium lemon
• 2 tbsp flaked almonds
• 1 egg white, lightly beaten

Directions:

Pastry

Pre-heat the oven 325 degrees.

Place the flour, butter and salt into a large clean bowl.

Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.

Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.

Wrap the dough in Saran wrap and chill for a minimum of 15 minutes, up to 30 minutes.

Tart 

Roll out the pastry on a lightly floured board to ¼ inch/5mm thick. Grease and then line an 8 inch/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.

Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color.  Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, cook for a further 5 minutes. Spread the raspberry jam onto the base of the pastry case. Leave to cool.

Cream the butter and sugar together until pale in color using an electric hand whisk. Add the beaten eggs and egg yolk a little at a time. Gently fold in the ground almonds and lemon zest.

Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled. 

Bake for 20 minutes. Sprinkle the flaked almonds on to the surface and bake for a further 20 minutes or until golden and set.

Leave to cool and serve with custard sauce or cream.