Category: Recipes

Tired of the same old ribs? Struggling to get that perfect, tender, fall off the bone texture? We have just the recipe for you.

These Black Pepper Soy Baby Back Pork Ribs are incredibly tender and outrageously delicious. They are perfect out of the oven, but even better with a little char from the grill.

Recipe

Rib Braise

• 2 Racks (1 kg)        Baby back ribs
• 2 L                    Stock or water
• 1                               Onion, roughly chopped
• 1 Tbsp                     Kosher salt
• 1 Tbsp                     Black pepper, ground
• 2 Tbsp                     Brown sugar

Sauce

• 4 Tbsp Soy sauce
• 10 cloves               Garlic, minced
• 2 tsp                       Black pepper, ground
• 2 Tbsp                    Brown sugar
• 2 Tbsp                    Canola oil

Garnish

• 2 Tbsp                   Sesame seeds
• 1                             Lime zest, and juice
• 2 stalks                 Green onion, thinly sliced

Method

Braise the Ribs

1. Preheat oven to 425° F
2. Using a paper towel or clean cloth, peel the membrane off the back of the ribs (bone side)
3. Place the ribs in an oven-safe baking dish, add the stock or water, onion, salt, and pepper
4. Wrap tightly with aluminum foil and cook in a preheated oven for 15 minutes
5. After 15 minutes, reduce the heat to 350° F and continue braising for 1 hour
6. Once the ribs are tender (almost falling apart, but still holding together) remove the dish from the oven and allow the ribs to cool completely in the cooking liquid
7. Once cool, slice both racks of ribs into individual pieces by cutting between the bones
8. Braised ribs can be prepped ahead and stored in an airtight container in the fridge, and kept for up to 3 days; or, they can be dressed and finished right away (see below)

To Finish

1. In a medium-size mixing bowl, whisk together the garlic, soy, brown sugar, black pepper, and oil. Toss the ribs in the marinade until well coated and then place on a lined baking sheet and bake in a preheated 425° F oven for 10 minutes until lightly caramelized; OR, grill on the BBQ until hot and lightly charred
2. Remove from oven and serve.
3. Garnish with sesame seeds and green onion. Zest the lime over ribs and squeeze some juice over them to finish.

We think Newfoundland cuisine is some of the best there is, which is why we love putting our skills to the test by perfecting the classics.

With the appearance of warmer weather here on Fogo Island it may seem counter-intuitive to serve up this cozy favourite, however, we believe that comfort food knows no season! Packed with light, flaky fish, and tender vegetables, our Cod au Gratin is perfect at any time of year.

Serve up this special dish accompanied by some garlic bread and you are sure to wow the whole family.

For the Filling

• 450g Cod, cut into 1-2 inch pieces
• 450g Potatoes, diced
• 200g Carrots, diced
• 200g Turnip, diced
• 200g Celery, fined diced
• 100g Cheddar cheese, grated
• 50g Breadcrumbs

For the Sauce

• 50g Canola oil
• 50g Butter
• 200g Onion, finely diced
• 25g Garlic, minced
• 100 ml Buttermilk
• 400 ml Whole milk
• 45 ml Lemon juice
• 50g All-purpose flour
• 4g Savoury
• 200g Cream cheese
• 5g Kosher salt
• pinch pepper

To Serve

• Fresh parsley, chopped

Method

Begin by making the sauce:

1. Heat the oil and butter in a heavy-bottom sauce pan over medium-high heat, add onion and garlic, sweat until the onions become translucent, approximately 5 minutes. Do not allow the onions to brown as this will turn your sauce an unappealing colour.
2. Add the flour to your onions and stir over the heat, allowing the pan to dry out.
3. Once your pan is dry, add lemon juice and buttermilk, and stir until combined and thick.
4. Slowly add the milk to your onion base, while stirring vigorously, being careful not to splash yourself.
5. Turn your heat to low, then add the cream cheese and allow it to melt into the sauce, stirring occasionally.
6. Season with salt and pepper to taste.

Next:

1. Preheat oven to 400° F
2. Bring a medium saucepot of water to the boil, and add a large knob of butter to the water.
3. Boil each of the vegetables separately, until they are tender, but not too soft:
   • Potatoes + Turnip: 6-8 minutes
   • Carrots: 4 -5 minutes
   • Celery: 2 minutes
4. Poach the cod in the buttered vegetable water for 2-3 minutes, then remove and drain.
5. In the bottom of a large, oven-safe dish spread a little bit of the sauce, then top with the vegetables and fish. Finish by pouring the remaining sauce over the mixture and topping the dish with the grated cheddar cheese and the bread crumbs.
6. Bake in a 400° F oven for 8-10 minutes until hot and bubbly.
7. Let cool for a few minutes before sprinkling with fresh parsley and serving.

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Tired of the same old potatoes on your dinner table? Kick your spuds up a notch with these savory Parmesan potatoes that are as crispy as they are light and fluffy.

Contrary to usual best practice for boiling root veggies, these potatoes are cooked directly in boiling water, rather than coming to a boil with their water. This way the outside of the potatoes cook faster, and release their starches, enabling them to get extra crispy on the outside without overcooking.

These little morsels are a study in perfectly contrasting textures and are a testament to the nutty, piquant flavour of Parmesan, which basically means they are the perfect dish to accompany any meal.

Recipe

• 1 kg Potatoes, diced
• 3 L Water
• 1 tsp Baking soda
• 1 Tbsp Salt
• 2 Tbsp Olive oil
• 60 ml Parmesan cheese, plus extra for serving
• 1 tsp Savoury

Method

1. Preheat your oven to 425° F
2. In a large saucepot, bring water to a rapid boil, add salt + baking soda, and mix to dissolve
3. Add the potatoes to the boiling water and cook for 6-8 minutes until the surface of the potatoes begin to soften
4. Drain the potatoes, place on a clean dry cloth, and let steam/cool in the refrigerator for 20 minutes
5. Once cool, toss the potatoes in the oil and savory, and spread them out on an unlined sheet pan
6. Roast the potatoes in the oven for 15 minutes, at 425° F
7. After 15 minutes, flip the potatoes and sprinkle them with Parmesan cheese. Continue roasting for another 10 minutes, until the outsides are crispy + golden and insides are tender + fluffy
8. Finish the potatoes with a sprinkle of salt + pepper and a final garnish of Parmesan

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

This it it. The recipe everyone has been waiting for! Our no-so-guilty pleasure, the most perfect-est, ooey-gooey-est, cream-cheesiest cinnamon buns; and they’ve been hiding in your pantry this whole time.

A perfect weekend activity for the family, a peace offering to a quarantined partner, or a little something to to brighten your day, this recipe is a powerhouse brunch/dessert/anytime treat.

Recipe – 6 Jumbo Cinnamon Buns

• 1/4 cup Oil
• 1 cups Warm milk
• 1 tbsp Instant yeast
• 1 tbsp Honey
• 1/2 tsp Salt
• 1 Egg
• 2 1/2 cups All purpose flour (plus a little extra for kneading the dough)
• 1/4 cup Melted butter
• 1 cup Brown sugar
• 1 Tbsp Cinnamon 
• 1/2 cup Cream cheese, at room temp
• 1 1/2 cups Icing sugar
• 1 Tbsp Whipping cream

Method

1. Bloom the yeast in the warmed milk for approximately 5 mins until it starts to bubble
2. Whisk the egg, oil, and honey together and once mixed stir in the milk and yeast
3. Combine the dry ingredients in a mixing bowl and stir well
4. Add the wet ingredients to the dry ingredients and mix until dough begins to form a ball
5. Knead the dough until it is shiny and elastic (approximately 10 minutes). Add a little bit of flour as needed to prevent the dough from sticking to your work surface.
6. Transfer the dough to a greased bowl and let it proof for 30 mins
7. Once proofed, roll dough out the dough into a large rectangle, about 1 cm thick
8. Coat the dough with melted butter and sprinkle with cinnamon and brown sugar
9. Tightly roll the dough into a log, kind of like a rolled carpet
10. Cut the log into six even pieces. Take each piece and flip it onto its side so the pinwheel is facing up
11. Preheat your oven to 350° F
12. Place the pinwheels on a parchment-lined baking sheet and let them proof for an additional 15-20 mins until they have increased in size by 30-50%
13. Bake the buns in your preheated oven for 20-25 minutes until golden in colour
14. While your buns are baking, whip the cream cheese in a stand mixer fitted with the paddle attachment, or using a hand mixer on med/high speed. Once the cream cheese is soft and smooth, gradually add the icing sugar on low speed until fully incorporated. To loosen the frosting, add the whipping cream and whip the mixture for a final 2-3 minutes.
15. Let cinnamon buns cool slightly before icing.