Barbecue beef short ribs with black garlic and urfa chilli
These wonderfully smoky and aromatic short ribs are actually cooked a day in advance (mind, it takes four hours or more), marinated for 24 hours and then barbecued and warmed up briefly just before serving. You can take the meat off the bone, as in the instruction, for easy grilling and eating, or leave on for the wholesome look. Serve with crispy lettuce salad and roasted potatoes. Serves fourView Recipe
4 large beef short ribs (2.2kg)
1 onion, quartered
1lt beef stock
50g peeled black garlic
20g harissa paste
15g pomegranate molasses
1 tbsp urfa chilli flakes, or another mild dried chilli flake
50g tinned tomatoes
15ml red wine vinegar
1 tbsp maple syrup
½ small onion, chopped (30g net)
Preheat the oven to 140C.
Place the beef ribs in a lidded casserole pan, add the onion, ¾ teaspoon of salt and pour over the stock; they need to be immersed in liquid so add more stock or some water if you need to. Place on a medium-high heat, bring to a light simmer and then cover the pan and transfer to the oven. Cook for 4 to 4½ hours, depending on size, until the meat is completely tender. Once done remove the ribs from the stock (you can use the stock for soups or sauces). Remove and discard the bones and excess fat leaving the meat in large chunks.
While the beef is cooking make the marinade. Place all of the ingredients in the small bowl of a food processor. Add 1 teaspoon of salt and blitz to form a very smooth paste. Transfer to a large non-reactive bowl, add the beef meat and mix well so that the meat is well coated. Cover and leave in the fridge overnight to marinate.
The next day, preheat the oven to 200C. Place a ridged griddle pan on a high heat and, when it is starting to smoke, add the beef pieces (you can obviously also do this on a barbecue outdoors). Grill for 2 minutes, turning so that all sides get some colour and smoke. Transfer to a baking tray and place in the oven for about 12 minutes, until the meat is warmed through. Leave to rest for a few minutes before serving.
Celeriac purée with spiced cauliflower and quail’s eggs
Ras el hanout is a North African blend of sweet and hot spices, finely ground. There’s no definitive list of the spices which are combined – hanout means ‘shop’ in Arabic and every shop has its own ‘top-of-theshop’ variety – but it usually includes ginger, cardamom, allspice, nutmeg, cloves, black pepper and cinnamon. Ready-made varieties are widely available and generally fine, but feel free to add to them for your own top-of-the-shop creation. We find that we often need to add a bit more cinnamon when using ready-made varieties. The celeriac purée works well as an alternative to hummus, if you want to make just this to snack on before a meal. With the additional elements, though, it’s a substantial starter or even a little meal in itself, served with some warm crusty bread or white pitta. We like to fry the eggs here – the crispy edges of a fried egg work particularly well with the purée – but soft-boiled also works, if you prefer. As with many of the dishes in this book, the main elements here can be made in advance, ready to be put together just before serving and, in this case, before the eggs are cooked. If you make the purée the day before, just cover it with cling film – actually touching the surface of the purée – to prevent it forming a skin. It’s better at room temperature rather than fridge-cold, so bring it out of the fridge at least half an hour before serving.
60ml olive oil, plus 1 tbsp to serve
1 large onion, roughly diced (160g)
2 garlic cloves, roughly chopped
2 bay leaves
1 large celeriac, peeled and cut
roughly into 2cm pieces (600g)
500ml vegetable stock
2 tbsp tahini paste
2 tbsp lemon juice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sweet smoked paprika
coarse sea salt and black pepper
2 tbsp olive oil
1 large onion, thinly sliced (160g)
3 garlic cloves, thinly sliced
2 tsp ras el hanout
1 medium cauliflower, trimmed
and coarsely grated (650g)
2 tbsp finely diced
preserved lemon skin
90g almonds, skin on, toasted and
50g parsley, roughly chopped
21/2 tbsp olive oil
6 or 12 quail’s eggs
1 First make the celeriac purée. Place the 60ml of olive oil in a medium saucepan on a medium-high heat. Add the onions and fry for 5–6 minutes, stirring often, until soft and starting to caramelize. Add the garlic and bay leaves and cook for another minute before adding the celeriac. Fry for 8–10 minutes, stirring often, so that all sides are golden-brown. Pour over the stock, bring to the boil, then simmer on a medium heat for about 15 minutes, until the celeriac is cooked through. Remove from the heat, discard the bay leaves and transfer to a blender or food processor. Blitz to form a smooth purée before adding the tahini, lemon juice, cumin, coriander, 11/2 teaspoons of salt and a good grind of black pepper. Set aside until ready to serve. (You can make this in advance and keep it in the fridge – see introduction.)
2 Put the oil for the spiced cauliflower into a large sauté pan and place on a medium heat. Add the onion and sauté for 5 minutes, until soft. Add the garlic and cook for another 2 minutes, then add the ras el hanout and cook for another minute. Pour over 100ml of water and stir through for a minute before removing from the heat. Fold in the cauliflower, preserved lemon, almonds, half of the parsley and 1 teaspoon of salt and set aside to cool.
3 When ready to serve, divide the purée between six plates. Drizzle 1/2 teaspoon of oil over each portion, spread the cauliflower on top and sprinkle over the smoked paprika and remaining parsley.
4 To fry the quail’s eggs, place a large frying pan on a medium heat and add the oil. When hot, crack each egg individually into the pan and fry for 30–60 seconds. Season with a pinch of salt and a grind of black pepper, then place an egg or two on top of each portion of cauliflower and serve at once.