Sesame pork ribs are best when the meat is so tender it almost falls of the bone. For this recipe we grilled the ribs, but you can bake it as well. Just make sure to cover it in foil to retain the moisture.

Serves 6

Ingredients:

1 lb. pork ribs

1 teaspoon toasted sesame seeds

1 cup water

For the marinade:

1/2 cup soy sauce

1/2 cup tomato ketchup

2 tablespoons Worcestershire sauce

2 tablespoons minced garlic

1 tablespoon minced ginger

Place the soy sauce, ketchup, Worcestershire sauce, minced ginger and minced garlic in a large re-sealable bag. Shake until well combined. Put the Ribs in the bag and refrigerate it overnight. Turn the bag at least once.

Place the pork ribs and marinade in a saucepan. Pour in a cup of water. Set the heat to high. Bring it to a boil. Reduce the heat and let it simmer for 10 minutes or until the pork is tender. Add more water if desired.

Drain the ribs and reserve the sauce.  Grill them on a stove top for 2-3 minutes or until lightly browned. Transfer it to a plate and pour the reserved sauce. Sprinkle it with sesame seeds before serving.

Photo Courtesy Of: mandydale

Spanish cuisine reflects the traditional maritime roots of the country, and frequently includes fresh and flavourful seafood. The Mediterranean influences on the cuisine of Spain mean that food here is wholesome, fresh and very healthy.

If you want to taste truly authentic Spanish food at a cheaper price, try venturing away from the tourist areas and find a restaurant where locals dine. You might find that reading the Spanish menu is challenging but the meal will be very much worth it!

When you are in Spain, there are a few very important Spanish dishes that you just have to try:

Paella

This is a traditional rice dish which is simmered for hours in an enormous pan over an open fire. It is brought to the table in the very pan it was cooked in and shared between many people. Paella is usually cooked with seafood, chicken, rabbit or pork and is seasoned with many local herbs and spices including fragrant saffron. This hearty and filling dish is a wonderful food to share with friends and family, and its many succulent flavours are very satisfying.

Chorizo

This type of pork sausage originated in the Iberian Peninsula and is spicy and full of flavour due to it being prepared with dried smoked red peppers. Chorizo is eaten in many different ways, from sliced in a sandwich, barbequed, or even simmered in apple cider. There are hundreds of different varieties of chorizo sausage depending on which region of Spain you are in, and each will be made with slightly different ingredients or seasoned with unique combinations of herbs and spices.

Tapas

While you are in Spain, be sure to order tapas at least once. The term refers more to a style of dining than a particular food, as tapas are a wide variety of appetizers and snacks. They are served with drinks and combined to make a full and varied meal. There are cold tapas such as olives, cheese and bread and warm tapas such as fried baby squid. It is customary for the Spanish to go bar hopping after work and spend the warm evenings drinking wine and nibbling on tapas together. Enjoying tapas with a group of friends encourages conversation as the many different dishes are shared around the table.

Gazpacho

You might be used to soup being warm, but after you try this cold tomato-based treat you might change your mind. Gazpacho originated in the region of Andalucía region of southern Spain and is widely consumed throughout the country. In the summertime, this chilled soup is a light and refreshing meal and is often made with fresh and delicious local vegetables and bread. Give it a try and see how tasty this traditional Spanish dish can be on a hot day.

Go ahead and be adventurous on your holidays to Spain and try something you have never tasted before. You might just discover a new favourite meal and fall in love with the fresh and flavourful tastes of Spanish cuisine.

The La Manga Club resort in the Murcia region of Spain has many fine restaurants that serve authentic Spanish cuisine. Be sure to try some traditional dishes during your La Manga Club holidays.

Thanksgiving is a few days away and we all know that it will not be complete without a stuffed turkey. Here is a simple recipe that you can follow. Feel free to add more herbs to the turkey and gravy if desired.

Serves 16-18

Ingredients:

2 large onions, chopped

3 celery ribs, chopped

2 medium sized carrots, finely chopped

3/4 cup butter, divided

2 lbs. day old bread (2 loaves), cubed

1 cup chicken broth

1 cup minced fresh parsley

1 egg, beaten

1 16-18 lbs. whole turkey with neck and giblets

1/2 teaspoon garlic salt

1/2 teaspoon paprika

For the gravy:

4 1/2 cups water, divided

1 medium carrot, halved

1 celery rib, halved

1 small onion, quartered

1 bay leaf

6 whole peppercorns

6 tablespoons all-purpose flour

1/4 teaspoon salt

Place a large skillet over high heat. Melt half a cup of butter in the skillet and sauté the onions, celery and carrots for 4-6 minutes or until they are tender. Transfer it to a large mixing bowl.

To make the stuffing, put the bread cubes, chicken broth, parsley and beaten egg in the bowl with the onion mixture.

Cut off the giblets and neck of turkey. Place them in a covered container and refrigerate.

Loosely fill the turkey with the prepared stuffing mixture. Skewer or sew the turkey openings. After, tie the drumsticks with a kitchen string.

Next, put the rest of the stuffing in a greased 2 quart baking dish and refrigerate.

Melt the remaining butter and put it in a small bowl. Place the turkey breast side up on a rack in a shallow roasting pan. Brush it with melted butter and season it with garlic salt and paprika.

Bake the chicken at 325F. After one hour, baste it every 30 minutes. Cook it for 4-4 1/2 hours or until a meat thermometer reads 180F for the turkey and 165F for the stuffing. Cover it loosely with foil if it browns too fast.

While baking the turkey, start preparing the gravy by combining 4 cups of water, carrots, celery, onion, bay leaf, peppercorns, giblets and neck in a large saucepan over high heat. Bring it to a boil. Reduce the heat to low and simmer it for an hour or until the giblets are tender. Strain the broth and set aside.

Loosely cover the baking dish with the extra stuffing with foil. Bake it simultaneously with the turkey for 25-30 minutes. Remove the foil and bake it for another 10 minutes. Remove from oven and keep warm.

Take the turkey from the oven. Cover it loosely with foil and let it stand for 20 minutes before you begin carving it.

Place the turkey drippings and browned bits into a measuring cup or small bowl. Skim off the fat.

Heat a small saucepan over medium heat.  Pour in the remaining water. Add the flour and salt. Stir until well combined. Mix in he reserved broth and drippings. Bring it to a boil. Cook it for 2-3 minutes or until it becomes thick. Transfer it to a jug and serve it with the turkey and baked stuffing.

Photo Courtesy Of:   fletcherjcm

Potato and tuna salad is a filling dish that you can eat as a snack or to replace a light meal. This mayonnaise free recipe can also be served during parties as a side to meats. Add more vegetables such as celery or carrots if desired.

1 Serving

Ingredients:

1 medium sized potato

100g can tuna in brine

1 spring onion, chopped

1 hard-boiled egg, coarsely chopped

2 tablespoons low fat yoghurt

1/4 teaspoon curry powder

Salt and freshly ground pepper to taste

Half fill a saucepan with water and place it over high heat. Bring it to a boil.

While waiting for the water to boil, scrub the potato and clean it in running water. Cut it into bite sized cubes.

When the water is ready, place the potatoes in the saucepan and cool it for 3-5 minutes or until it is tender. Pierce it with a fork to check if it is ready. Drain well and let it cool.

After, drain the tuna and reserve 2 teaspoons of brine. Place it in a medium sized bowl along with the spring onions and egg.

Meanwhile, combine the curry powder, yogurt and reserved brine. Mix well.  Pour it over the potatoes, egg and spring onions. Toss gently to combine.  Season it with salt and freshly ground pepper. Serve chilled or at room temperature.

Photo Courtesy Of:   vintage_queen

So how do you create the sophisticated sparkle of hospitality in your home? Global Head of Visual Display at The Conran Shop, Betsy Smith gives her top 5 tips:

1. Set the mood: You don’t have to invest in top of the range equipment or fancy dinnerware but you need to get the look of your space exactly right. Lighting is key, as you really want to indicate a level of debauchery to create the perfect dinner party. Bright lights, clean lines and shiny surfaces are great by day, but for entertaining, intimate lighting, preferably candles in clusters on the table and an overhead light that can be dimmed right down to create the perfect balance of light and shadow is preferable. Candle light is very forgiving but low level overhead lighting will also ensure it doesn’t get too dark to see what you’re eating. Tiny pendant lamps in the room also give enough light to make the room feel like a cosy den.

2. Colour is Key: Rather than the large relaxed kitchen dining room that has become a way of modern living. Current trends focus on décor anchored in contrast rather than in compliments, mixing up palettes to spark interest rather than to play it safe. Moody hues such as greys, dark blues and blacks work brilliantly with lead red, oranges and sulpher yellow to create a zingy feel that smacks of a good party. Don’t be afraid to experiment. If you’re not brave enough to part with the neutral palette, enliven by using furniture pieces and soft furnishings to get the look.

3. Use Paint: Paint is the cheapest and most effective way of creating mood, Dark colours are sexy and sophisticated and make people feel that way too. Paint vertical stripes of gloss paint over matt paint in the same colour to create texture and a surface that will reflect low lighting and glasses ensuring the whole room sparkles.

4. The Unusual: Once you have the lighting and wall colour right, eccentric accessories and design details will create drama and interest in the space. While you want your space to feel comfy and relaxed – it should also be edgy and quirky enough to ensure it holds the attention and reflects the owners personality. Limited edition, one-off pieces by designer makers or junk shop finds that are beautiful and interesting to the eye, work perfectly and get people asking questions over the dinner table.

5. Comfort: Seating is key to the successful party. High backed chairs encourage guests to nestle in and get comfortable and huge squashy sofa’s give a sense of welcoming comfort. As long as you can get everyone to relax in your surroundings, you’ve got the key to the perfect night.

If you consider these top tips your dinner party is guaranteed to have a contemporary look and feel and inspire conversation over great food and drinks with friends, who knows you may even inspire some invites from some of your guests which will make life a little easier next time around!

Jonathan is a freelance writer who regularly hosts dinner parties