CHEF and blogger Paul James writes for our paper.
A couple of simple dishes today that are perfect for lunch.
Firstly a perfectly steamed cod fillet that has the taste of the Mediterranean running through it – you could quite easily transport yourself to the Algarve and picture yourself overlooking the sea, with a nice glass of wine and a gentle sea breeze to keep you slightly refreshed and relaxed.
Next, tender pork ribs which I always boil first, this way you will always get that melt in the mouth pork, knowing that you won’t be chewing on the ribs for hours. The barbecue sauce is easily made and you can adapt this to your own recipe, or dare I say it ‘a store bought version’.
Either way the most important part of this dish is the cooking of the ribs, then marinating overnight.
As the ribs are already cooked, it won’t take long for them to cook thoroughly in the oven, leaving the marinade still tingling loosely on the tip of your tongue as you begin to bite through the panko coated pork spare ribs.
Visit facebook.com/recipesfrommytravels for more of Paul’s recipes and his blog.
Steamed Mediterranean cod and chorizo
Ingredients
Cod fillet
Ready cooked chorizo slices from the deli (save some for decoration)
1tbsp of paprika
2 crushed cloves of garlic leave skin on
1 whole lemon rolled and quartered
1 star anise, crushed
1tsp of olive oil
Salad leaves
Radishes
500ml of water
Method
1. In a medium saucepan add the oil and gently heat.
2. Add the chorizo, garlic, paprika, lemon and star anise.
3. Gently saute until all of the flavours start to release.
4. Then carefully add the water and bring to a rapid boil.
5. Then simmer.
6. Place a steamer (colander) on top of the saucepan and place the cod fillet inside, making sure the boiling water does not come through the holes.
7. Cover and cook until the cod is thoughtfully cooked through.
8. Carefully place the cod onto a warm plate.
9. Then with the infused water, bring it rapidly back to the boil.
10. Carefully using a pastry brush, brush the cod fillet liberally.
11. Add some ready cooked chorizo on top for decoration and serve with a radish salad.
Panko baked spare ribs
Ingredients
Pork spare ribs (Plain)
Panko breadcrumbs
Salad to garnish
Barbecue Sauce Marinade
1tbsp oil
1 white onion finely chopped
1tsp of minced garlic paste
75g of demerara sugar
2tbsps of malt vinegar
2tbsps of lemon juice
2tbsp Worcestershire sauce
2tbsp tomato purée
400g chopped tin tomatoes
Method
1. In a large saucepan add the ribs, cover with boiling water.
2. Bring back to the boil then simmer for about an hour.
3. Drain and cover with the lid.
4. Heat a frying pan to make the sauce marinade.
5. Add the oil carefully to a hot pan, then add the onions until caramelised.
6. Then add the rest of the sauce marinade ingredients and gently bring to the boil, simmer away for about 15 mins.
7. Cool and blitz in a blender.
8. Now pour the sauce over the ribs.
9. Marinade overnight or at least for a few hours.
10. In a bowl add the ribs removing any excessive marinade.
11. Add the panko breadcrumbs and gently coat each one evenly.
12 Place on a baking tray lined with baking sheets and cook in a pre- heated oven for about 20 mins at 180c
13. Remove and serve with some salad, a slice of lemon and a sprinkle of sea salt.
