Fry Bread

Ingredients:

• 2 1/4 cup flour
• 3/4 cup warm water (or a little less)
• 3 Tablespoons solid vegetable shortening
• 1 tea spoon salt
• 2 tea spoons baking powder
• cooking oil for frying

Cooking Method:

• Mix flour, baking powder and salt. 
• Cut in 1 table spoons of shortening. 
• Melt and cool remaining 2 Tablespoons of shortening and set aside. 
• Add enough water to flour, mixture until dough can be handled easily.
• Knead on a lightly floured board until smooth (30 seconds),adding enough flour to forming dough. 
• Form dough into smooth 2-inch balls. 
• Brush each ball with cooled shortening and let stand 45 minutes. 
• On a floured surface, with the heel of your hand, flatten each ball out into a round circle with diameter is 6 inches.
• In a deep skillet or deep fryer, heat fat to 360 degrees. 
• Put dough into deep fat.and dough will up to surface. 
• Cook until the colour of dough is a light brown (45-60 seconds). 
• Turn and cook other side (45-60 seconds).
• Remove from cooking oil immediately and drain on tissue paper. 

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Adobe Bread

Adobe bread, also called oven bread, is a type of bread typical of the Pueblo peoples of the Southwestern United States.The bread is often shaped like animals typical of the region. The dough often contains meat, vegetables, seeds, or nuts.The bread is baked in a beehive-shaped outdoor adobe oven known as an horno.

Ingredients:

• 1 package dry yeast (1/4 oz)
• 1/4 cup warm water
• 2 tablespoons melted lard or shortening
• 1 teaspoon salt
• 4 1/2 cups flour
• 1 cup water

Cooking Methods:

• Soften the yeast in the warm water in a large bowl. 
• Then mix in the melted lard or shortening and the salt. 
• Add the flour alternately with the water, sifting the flour a little at a time and beating well after each addition to make a smooth mixture. 
• Shape the dough into a ball, and place in a greased bowl, brush lightly with melted lard or shortening, cover with a dry cloth, and set in a warm place to rise for about 1 hour. 
• When the dough has doubled in bulk, punch down, turn onto a floured board, and knead for about 5 minutes. 
• Divide into two equal parts and shape into two round loaves on a well-oiled board or greased baking tin. 
• Cover the loaves with a dry cloth, set in a warm place and let rise for 15 minutes. 
• Bake the bread in a hot oven, for 50 minutes or until the loaves are lightly browned and sound hollow when thumped. 
• Cool, cut into wedges before serving.

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Sticky Ribs with Dirty Rice

Ingredients:

Sticky Ribs:

• 1/2 cup tomato passata
• 1/3 cup brown sugar
• 1 garlic clove, crushed
• 1 1/2 tablespoons worcestershire sauce
• 2 teaspoons dijon mustard
• 1.8 kg cow ribs
• 1/4 cup tomato sauce

Dirty Rice:

• 20 grams butter
• 1 cup basmati rice
• 1/2 teaspoon Mexican chilli powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/2 cup frozen corn kernels
• 2 green onions, thinly sliced
• 2 tablespoons fresh coriander leaves, roughly chopped

Cooking Method:

Sticky Ribs:

• Preheat oven to 200 C. Line a large roasting pan with baking paper.
•  Combine passata, tomato sauce, sugar, garlic, worcestershire sauce and mustard in a bowl.
• Place ribs in prepared pan. Brush ribs all over with marinade. Cover tightly with foil. 
• Bake for 40 minutes. 
• Remove foil. Turn ribs over. Baste with pan juices. 
• Bake, uncovered, for a further 40 minutes, basting halfway through with pan juices.

Dirty Rice:

•  Melt butter in a large saucepan over medium heat. 
• Add rice, chilli powder, turmeric and salt. 
• Cook, stirring, for 1 minute or until rice is coated in spices. 
• Add corn and 1.5 litres cold water. 
• Bring to the boil. Reduce heat to low. 
• Cook, covered for 20 minutes or until water is absorbed and rice is tender. 
• Remove from heat. Stir in onion and coriander.

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