Jamie Oliver’s Oxtail Stew

  Ingredients 2.5 kg oxtail, chopped into 4cm chunks (ask your butcher to do this) sea salt freshly ground black pepper olive oil 2 medium leeks 2 stalks of celery 4 medium carrots a few sprigs of fresh thyme a few sprigs of fresh rosemary 4 fresh bay leaves 4 cloves 2 heaped tablespoons plain

Creamy Smoked Salmon Pasta

makes 8 servings Ingredients 6 tablespoons butter 1/2 onion, finely chopped 2 tablespoons all-purpose flour 2 teaspoons garlic powder 2 cups skim milk 1/2 cup grated Romano cheese 1 cup frozen green peas, thawed and drained 1/2 cup canned mushrooms, drained 10 ounces smoked salmon, chopped 1 (16 ounce) package penne pasta Procedure Bring a large

Chicken Tikka Masala

Yield:4 to 6 servings Ingredients Marinade: 1 cup plain yogurt, whisked until smooth 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 pound boneless, skinless chicken thighs, poked with

BBQ Baby Back Pork Ribs

Makes: 4 to 6 servings Ingredients 3 tablespoons kosher salt 2 tablespoons chili powder 2 tablespoons packed dark brown sugar 2 tablespoons paprika 1 tablespoon garlic powder 2 teaspoons ground mustard 1 teaspoon freshly ground black pepper 2 full racks baby back pork ribs (about 5 to 6 pounds) For the BBQ sauce 1 1/2 cups ketchup 1/2 cup water 1/3 cup packed dark brown sugar 1/4 cup light or dark molasses (not blackstrap)