Crush fennel seeds with the bottom of a glass or chop with a knife to break apart the seeds.
Combine crushed fennel with the remaining seasonings and 1/4 cup of water.
Add ground pork to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
Portion mixture into 2.5 ounces each. Form into 3.5" patties either using your hands or pressing into a ring mold (see note). Place on a flat plate or tray and separate layers with parchment.
Add 1 tbsp of oil to your favourite medium-size skillet ( I used cast iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through. Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
Recipe Notes
-I like to mix the seasonings with water prior to adding to the pork as I find it helps distribute them nicely without overmixing.
-a small dab of water on your hands and/or ring mold between forming patties will keep the stickiness under control.
-pre-formed patties can be frozen raw and will keep for at least a month well wrapped and separated with parchment paper.
In a large bowl, toss together corn, red onion, red pepper, jalapeño, and garlic. Divide into heat proof mason jars, leaving enough room to add liquid to cover. I used 3-500ml jars because it's nice to have one ready to use and two to keep stored. See note.
In a medium sauce pan heat water, vinegar, lime juice, sugar, salt and pepper to a simmer. Pour hot liquid over corn mixture just to cover corn. Add hot water by the tablespoon to top up if needed. Seal jars and allow to cool at room temperature, then refrigerate.
Recipe Notes
Will keep up to 4 days once opened and up to one month if unopened. Â This is why I chose to use 500 ml mason jars, so one or two can stay sealed if needed and one can be used right away.
Preheat oven to 275℉. In a small bowl whisk together sugar and spices. Remove the thin membrane on the back side of ribs if not already done by butcher. Liberally coat the rib rack on all sides with spice rub.
Wrap ribs tightly in aluminum foil with meat side up. Place on large baking tray and bake for approximately 3 hours until meat is tender. Make sauce while ribs are cooking.
Preheat oven to broil and position rack to 6-8" from broiler. Remove ribs from foil and place back on baking tray lined with fresh foil. Brush liberally with sauce on both sides and broil for 3-4 minutes per side. Remove from oven and cut between bones. Serve immediately with extra sauce on the side.
Sauce
Whisk together all ingredients in a medium sauce pan and bring to a full simmer. Reduce heat and allow to simmer uncovered for at least an hour, stirring occasionally. Sauce should be reduced slightly and flavours melded. Yielding approximately 2 cups of sauce.
Recipe Notes
I had approximately 1/2 cup of sauce left over without serving any on the side. Can freeze for another use. Â Also great with grilled pork tenderloin.
Preheat oven to 350℉. In a large bowl toss together bread cubes and 2 tbsp olive oil. Spread bread cubes into a single layer on a large baking sheet. Bake for 15-20 until golden, tossing once or twice. Remove from oven and set aside.
Lightly spray a shallow 4-5 cup casserole dish with non stick spray. Pour mixture into casserole and spread out. Sprinkle with parmesan and gruyere. Bake for 30 minutes until bubbly and starting to brown. Remove from oven and allow to rest for at least 5 minutes before serving.
Stir together all ingredients and chill until ready to use.
Lamb Koftas
Add all ingredients to a large bowl and gently mix with your hands until well combined but not overworked. Cover and chill for up to one day in advance. Shape approximately 2 1/2 ounces of meat mixture into a 3" long log, making 13-15 in total. Thread onto skewers and chill until ready to grill.
Preheat heat grill to medium and grill lamb skewers for approximately 12 minutes turning to brown all sides. Meat should no longer be pink and the internal temperature should reach a minimum 160℉. Split pitas and fill with 2 koftas. Top with Minted Yogurt Sauce and desired toppings such as lettuce, sprouts, and onions.
Recipe Notes
Recipe makes approximately 35 ounces of mixture and can be made into burger patties as well. Â I used metal skewers, however if using wooden skewers be sure to soak in water according to directions prior to use.
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