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Recipes & Cooking Tips

Ribs - The 2 Step Method to Amazing Results

Posted by Julia Smith on

Juicy. Meaty. Succulent. Saucy. Delicious. Just a few of everyone's favourite descriptors for ribs. I was lucky enough to enjoy some of my dad's ribs the other night, for the first time in over 20 years, and let me tell you, they were worth the wait. Finding properly raised pork so you can enjoy ribs without the guilt is easy working for Urban Digs, but knowing how to cook ribs properly needed a little more research. So I went straight to the source, my dad, to find out how to make his famous ribs, and now I'm passing the secret on to you. 

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Cooking with BC Beer and BC Meat - Chicken Cordon Beer with Beer Cheese Sauce

Posted by Terry Hickey on

Beer is a great marinating liquid base as it does an awesome job imparting its own flavour while also helping the other marinade spices infuse with the meat. It is fun to play around with beer based marinades and to get started, simply pick a beer that you think will match up will with your meal and use it in your favourite marinade recipe. Below, I used a dark lager from Central City Brewing to add dark roasted malt flavours into some chicken breasts and to add more flavour to a basic homemade cheese sauce. Marinade: Prep 2-4 hours in advance...

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Libyan Shakshuka

Posted by Julia Smith on

Eat The Change You Want To See In The World... This easy to prepare, budget friendly recipe features eggs, dried, preserved lamb (or substitute sausages) and tomatoes. It is from a really well done Libyan food blog called "We Are Food" that has more great recipes and really great information about Libyan history & culture. You can learn more about this dish and it's history here.  This version is made using dried preserved lamb known as gideed. This is usually made at home but can be found sold in jars at some butcher shops in Tripoli. A good alternative would be...

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Pastured Pork & Black Lager Stew

Posted by Sam Holland on

The ultimate in comfort food! We've started cutting stewing pork so come on down to the shop, buy a Pork Beasty Box or come see us at the farmers market to pick some up & make this mouth-watering & oh so satisfying dish: Ingredients 2 sticks of celery 2 medium onions 2 carrots olive oil 3 fresh or dried bay leaves 500 g quality diced stewing pork 500 ml dark lager, ale or stout (We recommend Persephone Brewing's Black Lager) 1 heaped tablespoon plain flour 1x 400 g plum tomatoes Directions: If using the oven to cook the stew, preheat...

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Sudanese Purslane Stew - Rijla

Posted by Julia Smith on

Eat The Change You Want To See In The World... This recipe from Sudan caught my eye because it calls for purslane. Most people know purslane as a weed but it is actually a delicious, succulent green that you might even find is already growing in your garden. You can often find it at the farmers market too.  Visit Omar Eltigani's web site, The Sudanese Kitchen for loads more great recipes and as Omar says, "Food so good you'll want to start a revolution!" Watch for Omar's new cookbook which is coming out soon.  Ingredients: 3-4 yellow onions – diced...

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