Seven Hour Shredded Pork

This has to be truly one of THE easiest recipes in the world. In fact, I'm embarrassed to even call it a recipe YET it's absolutely delicious and perfect for a night in with a nice drinky or twelve!

SEVEN HOUR SHREDDED PORK

INGREDIENTS

Pork Joint

Salt & Pepper

Olive Oil

Spring Onions ( chopped)

Cucumber ( run a potato peeler to create ribbons)

Plum sauce

Wraps

TO COOK

Season pork with salt and pepper

Pout olive oil into a pot

Place pork in and cover with the lid

Turn oven onto 160-180 degrees and cook for 7hrs

Cook until pork browns on the outside

Pork will shred using 2 forks

Get a wrap and add spring onions, cucumber and shredded pork. Add plum sauce!

* the shredded pork can also be used as part of a Sunday roast dinner but for a good night in the pork is fantastic in wraps shared between you and your mates!

SAM CAKES PANCAKES

Pancakes are so easy to make and are not just for breakfast - they are a great evening snack too!

SAM CAKES PANCAKES

INGREDIENTS

1 x cup of self raising flour

1 x cup of milk

Salt

Butter

1 x egg

(Anything you wish to add as you cook them or to top them off with!)

TO COOK

Place flour, milk and a punch of salt into a bowl

Crack an egg into the bowl and stir

(Grate or add fruit OR chocolate drops, for example)

When fully mixed heat a frying pan and add a knob of butter

Soon some of the mixture in, brown then flip over to brown the next side

That's it!

As I say you can serve them with anything you like - use your imagination!

JACK DANIELS BBQ RIBS

One of my favourite late night snacks on a night in are BBQ ribs. When everyone has gone to bed and I'm committed to a programme on the tele I love putting some ribs into the oven then scoffing them in a completely self indulgent stuffing my face session!

It's so easy to make its untrue but absolutely delicious (especially with a good red wine!)

JACK DANIELS BBQ RIBS

INGREDIENTS

1 x rack of pork ribs

Jack Daniels

DRY RUB

Equal measures of salt, pepper, paprika and brown sugar (for one rack of ribs I find 1 x tblspn of each will do)

A small water spray/mister to apply JD to ribs!

PREPARATION

Mix the rub ingredients together - use your fingers as this will break the clumps of brown sugar up!

Rub all sides of the ribs, wrap in foil then put in fridge for at least 2 hrs

TO COOK

Pre-heat oven to 180 degrees

Place a sheet of tinned foil on the shelf below the middle shelf (this will capture any drips from the ribs)

Place the ribs on a tray - preferably one of those perforated pizza trays and cook for 90mins

Every 20mins take the ribs out and spray with Jack Daniels

You will know the ribs are ready because the ribs will have shrunk 1/4 inch off the bone

Take out of oven, give a final spray of JD then cut ribs up!

If you do not like your ribs "dry" make a sweet BBQ sauce with equal amounts of tomato sauce, brown sugar, cider vinegar, cider and a hot BBQ sauce and mop it over the ribs towards the end of the cooking process!

Robbie's Ragu

Now.....EVERYBODY in the world can cook a bolognese or has THE best recipe for a bolognese so I might as well tell you mine. I have to say I absolutely love this ragu and I really look forward to making it......and of course eating it! I'm so proud of it I've taken the liberty of naming it after myself!!

I don't know any Italians and don't think I will be having any over for a night in any time soon. So I should be safe with the little alterations I have made that aren't traditional or strictly Italian.

ROBBIE'S RAGU

INGREDIENTS

3 x pieces of Smokey Bacon (diced) or lardons

1 x white onion (diced)

2 x carrots (diced)

500g beef mince

1/2 bottle of red wine

1 x clove of garlic (thinky sliced)

1 x carton of pasanta.  (or a tin of chopped tomatoes)

Chopped cherry tomatoes (if you are using pasanta)

2 x bay leaves

1 x tblspn oregano

Pinch of salt & pepper

Olive oil

Balsamic vinegar

Linguini (I prefer linguini to spaghetti because it's thicker and catches more sauce. I also break linguini in half purely because it's less messy to eat!)

TO COOK

Drizzle olive oil into a hot pan and brown bacon bits

Add the carrots, onion and garlic until onions start to go clear (about 5 mins)

Add mince (I like to "crumble" it in so you don't get many clumps) until brown

Add red wine and let it reduce by 1/3

Reduce heat (low) and then add bay leaves, pasanta, oregano, salt and pepper and then drizzle a little bit of balsamic vinegar - stir well

Place lid over pan and stir occasionally for 1 hr

Leave to sit while you cook the linguini in salted water

When the linguini is done pour into a colander and quickly put the pan under to catch some of the water

Put the linguini into the ragu and stir/toss

Add about half a cup of the "pasta water" into the pot to make the dish a bit more silky/less dry

You can grate cheese over if you like - I don't think it needs it but each to their own! This meal actually tastes amazing the next day so you could cook it one night then make your pasta the next day and warm through!

Spotted This Deal

I don't usually buy my wine from M&S but I saw this little deal while I was picking up some of their Rose Cava. (which was on offer at £7-99 a bottle PLUS the reduction when buying 6 bottles!)

2 x bottles of Casa Leona for £12-00. I think it would normally be priced at £9 a bottle so it was worth a punt!

I'll let you know if it's any good after I've devoured them! 

WELCOME TO THE SATURDAY NIGHT IN CLUB!

WELCOME! WELCOME! WELCOME!

Welcome to The Saturday Night In Club! The website to dedicated to people who find themselves "going out" less and "staying in" more!

If like us, you have the television on, the iPad on your lap, the phone nearby, something delicious in the oven and a glass of something in your hand then this is the website for you!

Follow us on Twitter - @SatNightInClub and let us know what you are watching, what you are eating and what you are drinking! Use #SatNightInClub

Whether you are alone in your PJ's, sat with the family, having a drink with friends or even having a Come Dine With Me evening - give us a shout and let us know all about it!

We will do our best to share our thoughts on creating that perfect night in, the best TV shows, delicious recipes, our favourite drinks and anything else that makes us smile!

We want to know everything about your nights in and create a real community for people who love a good night in! With your help we can shape this website and make it something really special.

Thank you

Sir Duke's Chicken & Leek Pie

As you'll see with most of my recipes...... I give them personalised names - usually something to do with what I was listening to at the time, who I cooked it for or I just make up a name to make something simple sound a bit more colourful!

In this case I was listening to the Songs In The Key Of Life album by Stevie Wonder and decided to dedicate this recipe to the "King of all ... Sir Duke!"

serves 4

INGREDIENTS

1 x Chicken Crown (diced)

1 x leek (finely sliced)

6 x rashers of streaky bacon (finely sliced)

2 x small carrots (finely sliced)

1 x tblsp of butter

1 x tblsp of plain flour

1/2 x pint of milk

1 x tblsp of white wine vinegar

1 x tblsp of Dijon mustard OR 1 x tea spoon of mustard and season with salt and pepper to taste

200ml of crime fraiche

500g of short crust pastry

1 x beaten egg

Olive oil

COOKING

Cook the chicken crown then dice and allow to cool

Heat olive oil and sauté leeks until tender and then set aside

Cook bacon for approx 8mins

Add carrots and cook for 5mins, take away from the heat

Heat butter in a saucepan and add flour and cook over a gentle heat for a few seconds

Remove from heat and gradually add milk until well mixed

Add white wine vinegar and mustard then mix well

Return to the heat and stir occasionally until boiled and thickened

Add creme fraiche

Add chicken and vegetables then stir to coat then transfer to a pie dish

Moisten the rim of the pie dish with water and place pastry on

Trim the edges and glaze with egg

Bake at 180 degrees for 30 mins or until golden.

This is a really deliciously creamy hearty pie and I'm not snobby enough to say that you shouldn't serve it with chunky chips! Excellent pie to make for a night in with friends or family!