Moorish by Ben Tish
Author:Ben Tish
Language: eng
Format: epub
ISBN: 9781472958068
Publisher: Bloomsbury Publishing
Published: 2019-12-21T16:00:00+00:00
Slow-cooked Lamb Shoulder
Andalucían Pork Ribs
with Almonds and Coriander
Ribs, like many of the cheaper, tougher cuts of meat, require some work to bring out the best in them, but the results are always rewarding and, as in this recipe, often stunning. Andalucíans love ribs. Lamb ribs are popular too and would have been the obvious choice for the Moors, who would have cooked them over a charcoal fire until crisp and charred.
The ribs in this recipe are delicious! The quince glaze is one of the best that I’ve ever used for ribs. It has a perfectly balanced sweet and sour flavour while the cooking liquor retains all the natural flavour and body from the bones, and can be used as a base for soups or as a delicious broth for cooking pulses.
This is one of my favourite summer dishes for when I’m cooking over fire. The ribs are equally as good straight from a hot griddle. Serve with some chips cooked in olive oil.
Serves 4
1.2kg pork ribs (ideally cut from the belly of a well-reared heritage pig)
150g sea salt
½ bulb of garlic, separated into cloves
a few sprigs of thyme
4 bay leaves
3 star anise
2 cloves
170g membrillo (quince paste)
25g coriander seeds
10g hot smoked paprika
50g flaked almonds, lightly toasted
a small handful of coriander, leaves picked
Rinse the ribs under cold running water, then cut into 3–4 rib pieces. Place on a tray and sprinkle with the sea. Ensure the ribs are completely covered. Leave in the fridge for 1 hour.
Remove the ribs from the tray and rinse under cold running water to remove the salt.
Preheat the oven to 120°C/100°C fan/Gas Mark ½. Lay the ribs in a deep ovenproof tray or tin and pour over cold water to cover. Add the garlic, thyme, bay leaves, star anise and cloves. Cover with foil. Place the tray in the oven and cook for 2–2½ hours or until the rib meat is very tender but not falling from the bone. The low temperature should be monitored to ensure the ribs do not cook too quickly – check 2 or 3 times during cooking and skim off any scum that has risen to the surface.
Meanwhile, put the quince paste, coriander seeds, smoked paprika and 100ml of water in a saucepan and melt slowly over a low heat to make a thick glaze. Set aside.
When the ribs are cooked, remove them from the oven and leave to cool down in the cooking liquor. Once cool, drain the ribs well (reserve the cooking liquor for another use, such as in a sauce or soup) and place them on a tray. Pour over most of the quince glaze (reserve some for basting later) and toss through the ribs to coat them.
When you are ready to serve, you can either finish the ribs on the barbecue, over hot coals, or on a hot ridged grill pan. Barbecue or grill the ribs for 3–4 minutes on each side or until they are evenly caramelised and hot. Baste with the remaining quince glaze as you go.
Download
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.
Eastern European | English, Scottish & Welsh |
French | German |
Greek | Hungarian |
Irish | Italian |
Mediterranean | Polish |
Portuguese | Russian |
Scandinavian | Spanish |
Turkish |
Biscuits: A Savor the South Cookbook by Belinda Ellis(3939)
Al Roker's Hassle-Free Holiday Cookbook by Al Roker(3201)
A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More by George Greenstein(3145)
Ottolenghi Simple by Yotam Ottolenghi(3073)
The French Women Don't Get Fat Cookbook by Mireille Guiliano(3027)
Trullo by Tim Siadatan(3026)
Better Homes and Gardens New Cookbook by Better Homes & Gardens(3002)
Bake with Anna Olson by Anna Olson(2975)
Panini by Carlo Middione(2860)
Hot Thai Kitchen by Pailin Chongchitnant(2851)
Nigella Bites (Nigella Collection) by Nigella Lawson(2817)
Momofuku by David Chang(2790)
Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser(2750)
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Nosrat Samin(2696)
Tapas Revolution by Omar Allibhoy(2566)
Classic by Mary Berry(2535)
Solo Food by Janneke Vreugdenhil(2523)
Best of Jane Grigson by Jane Grigson(2494)
The Club by A.L. Brooks(2428)