Sunday, January 4, 2015

Thank you to everybody who has visited my page and read my blog over the past few days!

Lying at the top of New Zealand's South Island, Nelson is a beautiful little sun trap. I have enjoyed some glorious sunshine here these past few days and have tried to get out and about with walks by the river, bike rides and even a swim. It has been really great to switch off and relax for a few days. 

We had planned to go to Seifried Winery for lunch on Saturday but when we got there, we learned there was a wedding that afternoon so they could not seat us for lunch. Instead, I settled (although settled isn't a great word) for my favourite eatery "Jellyfish" in nearby Mapua where we enjoyed a beautiful lunch outside overlooking the Tasman Bay. I have been here before and love everything about it - the decor, the friendly staff, the wine list (love the Neudorf Chardonnay), the great value for money and the view is nothing to be sneezed at either, This visit I had a  delicious tapas platter of lamb meatballs, houmous, tzatziki, chorizo, blue cheese, grilled breads and spanish omelette. I was a little disappointed that there wasn't a choice of cheese or a sample of more than one as I am not a fan of blue cheese. That said, it was a fairly mild blue so I was able to enjoy a taste. 

Sunday was somewhat lazy and passed primarily through household chores although I did get to walk up to the Centre of New Zealand (an uphill track just meters from our house) and then went for a swim at the local pool. I was tempted to go to Tahuna beach for a swim as the water is warm and beautifully clear but I am not confident enough to swim on my own - maybe that can be a goal for the year... 

Last night's dinner was a complete success. I have never cooked ribs on the bbq before so this caused some nerves. We invested in a large beastie of a bbq last year and love cooking on it year round. I have a staple recipe for homemade barbecue sauce which I love. It is pretty much foolproof and it's done to taste. The recipe will follow shortly. 

I decided to cook the pork ribs in the oven first for 2 hours at 200 c covered with foil and just a little olive oil. I checked on them after an hour and again after 1 hour 40 just to make sure they were looking ok. They were just coming apart when I took them out after 2 hours.  

With the bbq blazing, I glazed the ribs in sauce with a silicon brush and began to cook them. I turned them frequently and basted them over and over until they got a lovely dark colour.  The ribs were served with homemade coleslaw and beer battered onion rings. Recipes for all of these will follow. 

Image credit is - I wasn't quick enough to take a photo of ours! 


Brother bear's barbecue sauce (serves 2): 

You will need 
1/2 onion diced finely 
1 clove of garlic finely chopped
2 tbsp soft brown sugar 
8 tbsp of ketchup 
1 tbsp worcestershire sauce 
3 drops of tabasco sauce
1/3 of a fresh chilli, finely shopped
Drizzle of olive oil 
Salt and pepper to season 


1. Heat the olive oil in a heavy bottom pan. 

2. Add the onion, chilli and garlic and fry until the onion softens. 

3. Add the sugar and stir to dissolve. 

4. Add the worcestershire sauce, tabasco and ketchup and stir. If the mixture becomes too thick you 
    can thin it out with a little water.  

5. Bring the sauce to a boil and then simmer until the flavours come together and you are happy with 
    the taste. 

Easy healthy coleslaw (serves 4):

You will need
1 cup of thinly sliced red cabbage
1/2 cup of thinly sliced red onion
1 cup of grated carrot
100 ml of lime juice
Light mayonnaise (enough to make a creamy consistency)
Salt and pepper to season


1. Combine the onion, cabbage and carrot in a large bowl.

2. Add the mayo and lime juice until you get the consistency you like. Some people like it very creamy whilst others prefer it a bit more crunchy and dry.

3. Season with salt and pepper.

I sometimes add chilli to this too or sesame oil and sesame seeds for an Asian inspired slaw.

Beer Battered Onion Rings: 

You will need 
1 large white onion peeled and cut into rings 
1 cup of flour 
1 tsp of baking soda (or use self raising flour)
150 ml of beer (I used lager) 
1 egg beaten 
1 tsp of paprika 
Salt and pepper to season 
Canola oil for frying (about 300 ml)


1. Heat the oil in a wok or deep fat fryer if you have one. My wok works perfectly well. 

2. Sift the flour, baking powder, salt, pepper and paprika into a bowl. 

3. Add the egg and then gradually pour in the beer a little at a time and whisk as you go. Do not over       whisk or you will lose the air bubbles that make the batter light and fluffy.

Note that you should get a nice thick batter which is a bit thicker than pancake batter. If it is too thin, add more flour and if it is too thick, add more beer. It needs to be quite thick so that it adheres to the onion. 

4. Dip the onion rings (3 or 4 at a time) into the batter and then into the fryer. I do them in batches to       make sure they get a nice golden colour and do not stick together. Once they are done, I put them       to one side in a bowl lined with kitchen paper and work on the next batch. 

Since I am not back at work officially until the 12th, I am hoping that this will be a productive week. I aim to keep up with the exercise (have had a cycle and a swim today), organise some recipes for the week ahead and to think of some exciting new lunch ideas. Any ideas are greatly welcomed! 

Hope you like the recipes. Let me know if you try any and if you get any photos before yours are eaten. You need to be quick! 

Until next time - happy eating and healthy living. 

Big hugs,


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