‘Spanish’ Ribs with Padron Peppers

Spanish ribs and padron peppers

Well, it’s been a few weeks but Helen and I are still banging on about Barcelona. It really was a superb city – every street was a piece of art.

The harbour in Barcelona

Armed with Mad Dog’s recommendations and a link to this website we found some great places to sit, eat and drink in between wandering around the place.

Salamanca near the harbour.

Salamanca, near the harbour.

It was also my first introduction to the tapas bar. They ranged in quality when we strayed from the the aforementioned lists but some of it was excellent. There was one in particular that we visited a couple of times in the Gothic Quarter. It was manically busy and cramped but great fun. Quite how the owner (we presumed) managed to keep track of all the plates flying out was anyone’s guess. Maybe he didn’t? I’ll try and get the name of the place.

It’s a great way to eat: you sight-see, you sit, you eat a little, you have a drink and repeat. No bloating three course dinners making you feel like a nap – people still do though of course.

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Cerveceria Catalana – great bar and tapas. Sorry for the focus issue, many cervezas had no doubt been consumed.

Slicing serrano ham

So we’ve had a few tapas style dinners since but this dish is more an inspiration born from some of the flavours we had. Pork and tortilla are ubiquitous of course, but I also really liked these small padron  peppers. I managed to find the delicious little suckers in a certain UK higher-end supermarket. Unfortunately they were also at a higher-end price…

fThe ribs were cooked the night before and literally fell off the bone. Seriously, I know that’s generally BBQ nirvana, but when they’re sticking to the grill and falling apart in your hand the novelty wears off a little. The were slow cooked in a mixture of tomato, stock and orange and paprika, which I then kept, reduced and blended to make a superb sauce.

Definitely one to try. May I also add, the plates were not my idea.

For the ribs:

  • 8-10 ribs if you’re hungry
  • Juice of 1 large orange
  • 1/2-1 tsp smoked paprika
  • 3 garlic cloves
  • 4 bay leaves
  • 500ml chicken or pork stock.
  • 1 can chopped tomatoes
  • 1 sliced onion
  • 1/2 tsp sugar
  • 2 good pinches of sea salt (and more to taste).
  • Black Pepper

For the tortilla:

  • 1 green pepper
  • 1 medium sized onion
  • 2 new potatoes, sliced thinly
  • 4 eggs, beaten
  • A pinch of smoked paprika
  • A good pitch of salt
  • Ac couple of handfuls of Manchego cheese
  • Olive oil

For the peppers:

  • 20 or so padron peppers
  • Olive oil
  • Salt
  • The night before:

Preheat the oven to 140°C/280°F

Add all the rib ingredients to a hob proof pot and bring to a simmer. I added in half of the juiced orange to add a little more flavour.

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Ribs in a tomato and orange sauce

Put it in the oven for 2 hours. Check it with an hour to go to make sure it hasn’t dried out, but it should be OK with a lid on.

I tend to just turn the oven off and go to bed, letting it sit in the sauce until I need it the next day. You may want to put it in the fridge once cooled in the morning.

If you do put it in the fridge, just heat the pan contents through a little on the hob before you try and take the ribs out or they stick firmly. They are pretty fragile.

Remove the ribs and put them on a plate. Blend the sauce thoroughly (again you may need to heat it slightly first) and bring to a simmer. Let it reduce if too watery or add a little more stock if too dry to blend.

Orange and tomato BBQ sauce

For the tortilla, simmer the potato sliced briefly and drain. In a frying pan, fry the onion, and green peppers to soften. Add the potatoes, egg and paprika. Cook the base then add the cheese and grill/broil to finish it off. Keep warm.

I feel like I should dedicate this shot to Conor...

I feel like I should dedicate this shot to Conor…

Put the ribs on BBQ if you can. I have a gas one with some lava rocks in that does a decent jobs of replicating the charcoal Webber. Other wise you can put them in a hot oven to sear. Cook them until coloured well.

BBQ ribs

Mean while, simply fry the peppers in a little oil and season with sea salt.

 

Padron peppers

That’s it. Delicious.

 

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Lamb Chops with Minted Pea Puree and a Rosemary Anchovy Sauce

Lamb chops, anchovies, minted pea puree

I can’t put it any other way, but I made this dish because my wife would hate it.

I just know she would battle on regardless and I’d get one of the standard responses I’m used to when thing aren’t to her liking: “that was…..fine” typically.

Or worse, the dreaded:  “at least it’s healthy”.

Lamb, peas, anchovies and mint are not a combination she’d enjoy so I had to wait until she was going out so I could make it for myself. I, on the other hand, love this sort of thing.

The dish covers the range of bases with the sweet peas making a great contrast to the salty anchovies. The soft puree works against the crunchy blanched vegetable. It’s very simple, on the face of it, but actually becomes a bit of a balancing act bringing it together in the end. I thoroughly enjoyed it though.

Now I’m just awaiting her next evening out with friends so I can buy some baby squid….

Northumberland Lamb Chops

Serves 2 (providing your ‘other’ will eat it).

  • 4 good lamb chops – these were local, from a Northumberland farm.
  • Oil
  • Salt

For the minted pea puree:

  • 4 handfuls of frozen peas
  • 4 mint leaves
  • 300ml Vegetable stock (or enough to cover)
  • 15g butter
  • Salt to taste

For the anchovy sauce

  • 6 anchovies
  • 1 large garlic clove
  • A sprig of rosemary, stalk removed
  • Vegetable stock form the peas above
  • A little more butter
  • 1 large carrot
  • 1 large courgette/zucchini
  • 6 decent sized Jersey Royal new potatoes.

Heat the oven to 160°C/320°F

Boil a kettle and start the potatoes – they’ll take 15-20 mins. Prepare the courgette and carrot by making them into thin strips using a potato peeler or a mandolin if you’re brave. Leave in water until needed.

Get an oven proof frying with a little oil smoking hot. Season the lamb lightly and fry it until well coloured. Flip them over and seal the other side for about 30 seconds then place the pan in the oven for around 10 minutes if you like it rare (as I do). A kitchen thermometer will help you here.

At the same time, heat the peas in the stock until well heated through Try not to boil them. Drain the stock but keep it to one side. 

In a blender, place the peas, butter, good pinch of salt and chopped mint leaf. Blitz and add some stock, a little at a time, until loosened a little. Keep warm.

Pea puree

By now the potatoes should be done (or nearly done) Take them out the pan and set aside. They’ll need to cool down a bit anyway.

In the same water, blanch the vegetables for just a minute or two. Set aside with the potato to keep warm.

Once the lamb is done, turn the oven off and open the door to cool it down. Wrap the lamb in foil to rest. You may want to use it to keep everything warm whilst you finish the sauce:

In the lamb frying pan, add a little more oil if needed and fry the garlic gently for a minute or two. Add the anchovies and stir them around until they form a pulp.

Anchovies, garlic, rosemary

 

Add the rosemary and the reserved stock. Gently reduce by half. Taste but you shouldn’t need to season it. Stir in the butter to melt.

Serve it all up with a nice ‘big’ Rioja if you have some. Lovely.