Sweet & Sticky Ribs Accompaniments
Potato Gratin with Garlic Confit Cream
In a heavy based medium sized pot place 15-20 peeled garlic cloves and cover with canola oil by at least 5cm. Place on a very low heat and gently simmer, stirring often for 10-15 mins until the cloves turn a lovely light caramel colour. When pressed with the back of a wooden spoon they should be extremely soft. Remove from heat and set aside, the oil can be reserved for cooking and salad dressings.
To make the garlic cream pour approx. 700ml cream [+ a little more if necessary later to top up the dish] into a large jug and add 10-15 confit garlic cloves, a couple of twists of cracked pepper and a pinch of sea salt. Using a stick blender blitz together breaking up the garlic, [its ok to have some gnarly bits floating in the cream] careful not to ‘whip’ the cream then set aside.
Butter and line with baking paper a large deep baking dish. Scatter a pinch of sea salt, a twist of cracked pepper, a few fresh thyme leaves and a splash of garlic cream over the bottom.
On a mandolin slice very thinly 8-10 peeled agria potatoes and start placing them neatly in rows over the base of the baking dish, overlapping them slightly. Repeat this process with the addition of sea salt, pepper, thyme leaves and garlic cream between each potato layer till you get to the top of the dish [allow at least 5cm from the top]. Top the final layer with the remaining garlic cream and more sea salt and pepper.
Cover with baking paper pressing down gently so that it is flat on the surface and then cover over dish with tinfoil. Bake at 160C for at least 1.5 – 2 hours using a knife to test when potatoes are tender. Carefully remove tinfoil and baking paper for the last 30 mins to caramelise the top. Serve piping hot straight from the dish.
Pearl Barley salad w Beetroot, Blood Orange, Goat’s Feta + Hazelnuts
Something magical happens when beetroot, goat’s cheese and hazelnuts are eaten together.
With the addition of pearl barley the texture of this salad is simply delicious, it transforms into a wonderful wholesome side to the Sweet + Sticky Ribs.
Start by simmering gently 1 cup of pearl barley to 3 cups of water covered for 35 – 40 mins, then transfer to a large salad bowl. Zest 1 and squeeze the juice from 2 blood oranges straight onto the cooked pearl barley along with a small handful of roughly chopped Italian parsley – allowing them to infuse together.
Take another 2 blood oranges and remove the skin and cut thin round slices into quarters. Peel and cut several beetroot into small cubes, toss in olive oil, sea salt and honey and roast in a medium oven till tender.
Toast a handful of hazelnuts and roughly chop. To assemble add the cooked beetroot, ½ the hazelnuts, crumbled goat’s feta and cut blood orange to the pearl barley and gently toss together. Spread over a large round platter and finish with a generous drizzle of hazelnut oil, the remaining hazelnuts, more roughly chopped Italian parsley and crumbled feta.
Coleslaw w Pickled Red Onions + Blue Cheese Buttermilk Dressing
This classic American coleslaw with the addition of my homemade pickled red onions is really worth the effort!
To make the dressing add to a medium bowl 100g buttermilk, 100g sour cream and 100g crumbled blue cheese, juice of ½ a lemon, a handful of each chive, tarragon and dill roughly chopped and a twist of cracked pepper. Mix well and set aside for a few hours in the refrigerator.
To make the pickled red onions thinly slice 3-4 medium sized red onions on a mandolin spreading them out over a large flat tray. Sprinkle evenly with a small amount of salt to extract the bitter juices, leave for 30 mins. Wipe down onions between 2 clean tea towels to remove the excess salt – place back onto the cleaned tray. Place into a medium sized pot 375ml rice wine vinegar, 250ml hot water, 150g caster sugar, 1 star anise, a pinch of whole pink peppercorns, ½ cinnamon stick, 3 cardamom pods and ½ tbsp coriander seeds. Bring up to the boil to allow the sugar to dissolve but do not allow it to reduce, set aside so the flavours can infuse for 20 mins. Then reheat gently as it needs to be hot as you pour it over the onions, they will immediately turn a delightful bright pink. Infuse for 10 mins then transfer to a container ready for use, this recipe makes just a little more than needed.
Using the mandolin thinly slice ½ a white cabbage and transfer to a large bowl. Remove at least ½ the pickled red onions from the pickling vinegar and add them to the cabbage. Pour in all the blue cheese buttermilk dressing and toss well to combine. You can make this coleslaw ahead of time as it lends itself well to time in the fridge helping infuse the flavours. To serve simply garnish with more freshly chopped chive, tarragon and dill.
Mint, Chilli, Coriander + Lime Butter
In a bowl combine 150g softened butter, 1 tbsp each of chopped fresh mint and coriander, ½ tbsp finely chopped fresh red chilli and the juice of 1 lime – add some zest as well for an extra zing. Roll up into a long cylinder with baking paper and chill – slice into discs to serve on top of your cob or place in a serving bowl and smear over the cob with a knife.
Orange, Maple + Smoked Paprika Butter
In a bowl combine 150g softened butter, the zest and juice of 1 orange, juice of ½ lemon, 4 tbsp maple syrup and 1 tsp Spanish sweet smoked paprika. Roll up into a long cylinder with baking paper and chill – slice into discs to serve on top of your cob or place in a serving bowl and smear over the cob with a knife.
Camembert, Mustard + Tarragon Butter
In a small food processor place 125g Camembert [at room temperature and roughly chopped], 80g softened butter, 1 tbsp whole grain mustard and 1 tbsp of finely chopped fresh tarragon. Pulse until just combined. Roll up into a long cylinder with baking paper and chill – slice into discs to serve on top of your cob or place in a serving bowl and smear over the cob