Tag Archives: meat

Caramelised pork ribs, by Ferran Adria

I have made this recipe several times and apart from the fact that you have to start it the day before, it is actually quite time-saving because you can have it all ready on the table with very little to do to it on the day.

The recipe is taken from Ferran Adria’s book “The Family Meal” Phaidon, where he has collated recipes done for the staff after a hard day cooking for the restaurant. All the recipes are quick and quirky but nutritious and satisfying as well and this pork ribs dish is a success with children and adults alike. I made it recently because I had a bit of a crowd coming and because it is easy to make in big quantities. It’s a dish for sharing around and eating with your fingers!

I usually make too much of the barbecue sauce but it keeps well and can be used to marinate chicken fillets or even bits of fresh salmon, so this is never a problem…

Ingredients list: (for eight people)

  • 3 to 4 pork rib racks or 2kg
  • pinch of salt
  • water 100ml
  • 1 orange
  • Barbecue sauce as described in the 7 steps below:
  1. Chop 3 red onions, 4 garlic cloves and a chunk or ginger together.
  2. Squeeze one orange and reserve.
  3. Fry the onions and garlic and cook for a few minutes
  4. Add 150ml of honey, one large spoonful of molasses or treacle. Add the orange juice and cook.
  5. Add the ginger and lemongrass
  6. Add two Tbsp of mustard of Dijon, a glug of Worcester sauce and a tin of chopped tomatoes. I also add some tomato paste  instead of the ketchup indicated by Adria. Add a dash of Sherry vinegar (15cl). Cook until much reduced..
  7. Put through a blender and then pass it through a sieve so you are left with a very fine sauce and no bits. I use a ‘press’purée’ and  a fine metal sieve to achieve that. Season with sea salt.

One and a half hour before the meal, put the ribs into a roasting dish and cover with the sauce.

Dilute with some water and put covered in foil in the oven for 1h30 hour minimum.

Baste it with sauce as it cooks and add some water or sauce if necessary. Towards the end, check the meat is falling off the bones. Uncover and put under the grill or raise the temperature if there is still a lot of sauce. Take out and grate the zest of the orange on the top before serving.

Perfect to share with friends on a cold evening with a good red and time to chat!

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>Fun for kids, lamb and coke lollies with yogurt dip

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Now, this book of Coca-cola recipes (Solar Editions) was given to me as a joke by sister in law Anne-Laure who is a great cook and shares my dislike of sodas!
But I found a great and fun recipe to use coca-cola in it and I can’t resist the urge to share it! After so many healthy and detoxifying recipes, here is one the doctor doesn’t recommend by it tastes great and is fun for the kids – plus the amount of sugar is minimal in fact.

Ingredients list:
Minced Lamb or beef 500g
Cubed bacon, 100g
Celery 1 stick
Garlic 3 cloves
Mint, 1 Tsp of freshly chopped
Yogurt 300g
Coca-cola 50 cl
Ground Cumin 3 tsp
Olive oil 3 Tbsp
Salt and pepper

Mix in a food processor 2 garlic cloves, bacon and celeri.
Add the mince, cumin, salt and pepper and chopp roughly- not too finely to keep a good texture.
Between your cupped hands (previously oiled), make some chunky “quenelles” or sausage shapes. Reserve in the fridge.
Mix the yogurt with the mint, add one garlic clove and a bit of oil. Serve in small glasses, ready to dip.

In a shallow pan, heat the oil and quickly fry the meat “quenelles” on all sides and reserve on absorbing paper. Pour the coke into the hot pan and let it bubble and reduce for a few seconds until you get a sirupy sauce with a nice caramelised nose!
Put the meat back in and coat them nicely on low heat. They need to be brown and coated in delicious glossy caramel.
Break some wooden chopsticks (from last night’s take away) and spear each “quenelle” with one of these so it looks like a lollipop ready to dip into the flavoured yogurt!

Watch the delight on your kids faces… This is quick and fun, both to prepare and to eat.

Nutrition notes: The current  Scientific Advisory Committee on Nutrition guidelines on red meat are to consume a maximum of 500g per week. There is a proven link between red meat/processed meat consumption and the risk of certain cancers (colon, breast and bowels). But in moderation, red meat is a great source of iron and important amino acids. This recipe serves 5 and represent 1/5 of the recommended allowance.