In the last couple of weeks I have realised that boy children are sort of like well, boy men! I feel since he turned three he has decided to age mentally by about 20yrs. I have been working a bit more from home in the last week or so and if I even dare to get into a conversation with Pav (his nanny) he literally stands between us and shouts “Stop talking mummy and Pavlina, stop its not funny” Oh and he told Pavlina that he didn’t like it when we talked because we were “talking rubbish” Huh. Well excuse me Mr ‘I have slightly banged my knee and will act like someone has just cut my leg off for about 2 hours’!
I can forgive him though, he is surrounded by women all the time. Poor kid doesn’t stand a chance. Last week I caught Lola painting his fingernails neon pink and green! Oh and lets just say he can walk in a pair of 4 inch heels like a pro!
Anyway aside from being bossed about and shushed by a three year old. I have had a really varied week or so.
I did a shoot with Phil Sills. His work is amazing and beautiful and I totally enjoyed the challenge of the day (slicing apple seeds in half and wiring them back into the apple). I also went to the last Street Feast with the kids inhaled pulled pork buns courtesy of Lardo. This in turn made me think of ribs, which in turn made me think of the fabulous butcher on Morning Lane. Halal meat and really reasonably priced and good quality meat. Off we tripped straight from Street Feast. Chicken wings and beef ribs were claimed.
I very rarely cook beef ribs. In fact I very rarely cook beef for myself and the kids and if I was to do a rib dish for the kids it would be pork all the time. I have done my research when it comes to short ribs. Oh yeah Man vs Food…I am slightly addicted (I use the word slightly in the most untrue sense of the word). The trick with beef ribs is to make a rub. Then slow roast them uncovered for about 3 hours on a low heat 150C. Then make a BBQ sauce to coat the ribs when they come out of the oven.
I made a rub consisting of (you can do as you wish I just used what was in the cupboard and there are loads of recipes online). Mustard powder, sugar, dried thyme, smoked paprika, chilli powder, salt and black pepper. Quantities? I used less mustard powder and sugar then the rest of the ingredients…Sorry just taste it and amend if something seems a bit too strong. You want a savoury sweetish smoky rub. Then coat the ribs and rub into the meat.
You can leave this rub on overnight give it at least an hour to flavour the meat. Chuck in the oven and then in a saucepan put a couple of cups of tomato ketchup, 2 crushed garlic cloves, a tablespoon of chilli flakes, two or three big dashes of worcestershire sauce, a tablespoon of dark brown sugar and a little water to loosen. Simmer this gently for 20 mins or so. Coat the meat and then devour. Wonderful.
I leave you with some photos of said dish, well actually a photo of Tilda eating ribs. I wasn’t really happy with the photo I took of the ribs. I also give you my favourite recipe for Hummus. Make it and you will never buy it again..
Have a great week
I watched the Ottolenghi Mediterranean Feast episode where he is in Tel Aviv and the amazing hummus which is a million miles away from the dull grey stuff you buy here. My recipe is a kind of inspired by him and that program and as usual slightly improvised by what was at hand. Its good though. You can use dry chickpeas, I am sure purists would be horrified at my use of tinned. Whatever!
- 1 tin of chickpeas (rinsed and drained)
- 150 g light tahini paste
- 2 tablespoons freshly squeezed lemon juice
- 4 cloves garlic, crushed
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 100mil of ice cold water
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- t tables spoon of sambal olek
- 2 tablespoons of olive oil
- 1 tablespoon of pine kernels (lightly toasted)
- Fresh coriander finely chopped to garnish (optional)
- Big fat pinch of sea salt
Place the chickpeas, tahini paste, lemon juice, cumin, ground coriander, crushed garlic, sea salt in a food processor. Whizz till all is combined into a thick paste. Then with the processor on pour in the water until you get a smooth paste.
Decant into a bowl and spoon the sambal olek on top of the hummus, sprinkle on the pine kernels and coriander then pour over a big glug of olive oil. Squeeze some extra lemon juice on top too if you wish…..I am writing this and now I am going to make it again…Its so good……Enjoy x