Make your Own : Chinese 5 Spice Powder

I bought some pork belly strips with a view to sticking them onto the bbq this weekend, I thought I would give them a try instead of pork ribs, easier for the kids to eat (no bones) also it is a relatively cheaper cut of meat.. and tasty to boot!

I wanted a Marinade for them so scanned through my bookcase and found a book called “Barbeque” over 200 sizzling dishes for outdoor eating – ISBN 1-84038-260-0

Found a fab recipe on Page 32 – Five-Spice Rib-Stickers.. sounded fab so got stuck in and started to make it, only had one problem, I didnt have any Five Spice, so had to make my own from scratch, grinding the whole spices to powder in my pestle & mortar.

Five Spice Ingredients:

• 1 tsp. ground Szechwan pepper
• 1 tsp. ground star anise
• 1-1/4 tsp. ground fennel seeds
• 1/2 tsp. ground cloves
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground white pepper

Combine all the spice powder together, use what you need and store the rest in an airtight container.

Marinade Recipe :

• 2 tsp. Chinese Five-Spice Powder
• 2 Garlic Cloves, crushed
• 1 tbsp. grated fresh root ginger
• half a teaspoon of chili sauce
• 4 tbsp. dark soy sauce
• 3 tbsp. dark muscavado sugar
• 1 tbsp. sunflower oil

Mix all these ingredients into a bowl and add the pork belly/ribs and marinade overnight in the fridge.

Verdict : 10/10  – they tasted great and the kids loved them too! 🙂

Coffee Choc Chip Cookies

I made these tonight for my daughter, she had a few friends round 🙂 Needless to say, there are none left lol

Ingredients

 

1/2 cup (1 stick) / 4 ounces butter, softened

1 cup / 6 ounces light brown sugar

3 tablespoons granulated sugar

1 large egg

2 teaspoons vanilla extract

1-3/4 cups /  8.75 oz cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/2 teaspoons instant espresso coffee powder

1-1/2 cups semi-sweet white & Milk chocolate chips

Directions

1.	Preheat oven to 300 degrees F / 150 degrees C / Gas Mark 2. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2.	Beat in the egg and the vanilla extract for another 30 seconds.
3.	In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4.	Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Makes:	24 cookies