Lucy Tweed’s sticky ribs and foil spuds dinner

Lucy Tweed’s sticky ribs and foil spuds dinner

Last week I recounted how Lucy Tweed’s super greens pie unleased the green-eating monster in my son. Well, it’s fair to say that the sticky ribs monster never needs unleashing. Unless you’re a staunch vego, sticky ribs are always a bloody good idea.

Let me just say that when I made these sticky ribs during the week, I skipped the “cut away the fine membrane layer” step that Lucy suggests. I honestly just couldn’t be bothered at the time. The marinade still penetrated throughout the meat like a champ. It’s possible they would have been even tastier with the membrane thing gone, but I can’t see how. These were already lip-smackingly good ribs that melted off the bones.

You know it’s a good dinner when the kids shut up for the duration. This was one of those blissful meals where the only sound was contented smacking and the occasional “are you done with that?” from the Italian husband. Like Lucy’s fam, he was raised on bones. He’s a cruncher.

Do buy Lucy’s book from Booktopia (it’s tasty 25% off right now, I don’t know how long for). Not a single recipe has disappointed me so far. The cherry tomato tart was made only yesterday by my middle and the tacos (minus the pineapple salsa) by the youngster and both were also the absolute bomb. Yes, the kids are cooking! All hail our new queen Tweed!!!!

Sticky ribs and foil spuds

From Every Night of the Week by Lucy Tweed

Don't miss this sticky ribs and foil spuds dinner

I am a bone cruncher, licker, chewer. I got that from Mum. To my horror, Mum once absent-mindedly collected the discarded chicken wings off my boyfriend’s plate to finalise the tendon and cartilage chewing that he had so casually abandoned. Just now, recalling her character, I realise she would have delighted in telling this to her friends in the same way I recount my own mothering. You can thank her for that; I’ll thank her for the bone management. However, these sticks are slippable (yes, that’s a word) from their positions, the meat surrounding them rendered beautifully tender and relaxed.

Makes 4
Takes 15 minutes
Bakes 2 hours

2 racks pork ribs

Marinade

1 head of garlic, halved horizontally
1 tablespoon onion powder
2 teaspoons smoked paprika
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
½ cup (125 ml) Worcestershire sauce
1 cup (250 ml) barbecue sauce
½ cup (100 g) brown sugar
½ cup (125 ml) apple cider vinegar

Foil spuds

4 large potatoes, poked once with a fork and wrapped in foil
½ cup (125 g) sour cream
baby fist of chopped chives
sea salt

Preheat the oven to 160°C (315°F). Line a large baking dish with foil and baking paper.

A tricky little step here. Flip the ribs and carefully cut away the fine membrane layer that holds the ribs together on the inside. Removing it allows the marinade flavours to get into the meat and also speeds up the tenderisation of the ribs. The butcher will know how to do this if you don’t.

If it doesn’t happen, don’t worry. Nothing will suffer too badly!

Combine all the marinade ingredients in a large bowl and thoroughly coat the ribs.

Place the ribs in the prepared dish and cover with paper and another layer of foil. Fold and crimp the edges well to seal.

Place in the oven and bake for 2 hours.

In the final 30 minutes of cooking pop the foil potatoes directly on the oven racks.

After 2 hours, remove the top layer of paper and foil from the ribs, and increase the oven temperature to 200°C (400°F). Bake for a further 15 minutes until the edges and tops begin to crisp and char. The spuds should be slightly squishable.

Open the top of the foil parcels and cut deep slits into the spuds (I keep the foil around to catch the sour cream). Top with sour cream and chives and lots of salt.

Optional ingredients

Butter for the spuds, and a slaw would work (there’s a very good one on page 31 of the book!).

Lucy Tweed's Every Night of the Week

Images and text from Every Night of the Week by Lucy Tweed; photography by Lucy Tweed. Murdoch Books RRP $35.00.

Lucy Tweed’s super greens pie

Lucy Tweed’s super greens pie

My daughter made the super greens pie from Lucy Tweed’s fab new cookbook Every Night of the Week and I just knew I had to share the recipe with you all. My 17-year-old son ate the greens. He loved the greens. He DEVOURED the greens.

I don’t think he’s eaten anything green since I managed to get three spoons of broccoli soup into him at age five.

So this super greens pie is a big deal. Huge.

It’s actually one of many recipes in Lucy’s book that we’ll be making on the regular. It’s just packed with the yummiest food. Even better, you’ve got Lucy’s hilarious voice in your ear while you cook. 

Have you met Lucy via her Instagram feed? She’s the best! Rush over their immediately if you haven’t discovered her yet. She gets it. She’s an instant bestie.

And head here to buy her book for an introductory 25% off at Booktopia. Mostly because it’s one you’ll pull again and again from the shelf. But also because Lucy’s been serving up fab food for nothing for years and she deserves to make a buck or two via this utterly gorgeous cookbook. 

Super greens pie

From Every Night of the Week by Lucy Tweed

Super greens pie is so delicious

An aggressive level of greens at the start of the week is a good way to dictate how the rest will play out. This is an absolute beauty. It occasionally flares up virally… in a good way… on my Insta feed, because once you learn it you’ll make it often. You’ll adapt it and make it your own. It will become a staple.

Makes 8 serves
Takes 25 mins
Bakes 40 mins

1 bunch rainbow chard, leaves removed and torn, stalks chopped into 1 cm (½ inch) pieces
6 garlic cloves, chopped
1 onion, chopped
2 teaspoons ghee (olive oil is fine)
1 bunch kale, chopped into 4 cm (1½ inch) pieces
250 g (9 oz) frozen spinach, thawed, drained
sea salt and freshly ground black pepper
500 g (1 lb 2 oz) fresh ricotta
2 eggs, lightly beaten (reserve 1 teaspoon for the egg wash)
handful of dill, chopped
handful of flat-leaf parsley leaves, chopped
handful of mint leaves, chopped
grated zest and juice of 1 lemon
250 g (9 oz) haloumi, grated
1 tablespoon dried oregano
1 rectangular sheet (or 2 squares) good-quality shortcrust pastry
1 rectangular sheet (or 2 squares) good-quality puff pastry
1 tablespoon black and white sesame seeds

Preheat the oven to 180°C (350°F).

In a large frying pan over medium heat, fry the chard stalks, garlic and onion in the ghee for 10 minutes.

Turn the heat to high, add the chard and kale leaves and fry for a further 5 minutes.

Add the spinach and season, then remove from the heat and allow to cool.

In a large bowl, combine the ricotta, beaten egg (except the teaspoon you’ve remembered to keep back), dill, parsley, mint, lemon zest and juice, haloumi and dried oregano. Stir in the chard mixture.

On a large (50 cm x 30 cm/20 inch x 12 inch) baking tray lined with baking paper, place one rectangular sheet of shortcrust pastry, or overlap two square sheets and seal at the centre.

Spoon the ricotta and chard mixture on top.

Top with the sheet of puff pastry, crimp the edges to seal completely and score using long diagonal slashes.

Whisk together the reserved egg and 1 tablespoon of water to make an egg wash. Brush over the pastry and sprinkle with sesame seeds.

Bake for 40 minutes until golden and puffed.

Optional ingredients

Lemon wedges and, while it defies tradition, this pie coexists very well with sriracha and kewpie mayonnaise.

Lucy Tweed's Every Night of the Week

Images and text from Every Night of the Week by Lucy Tweed; photography by Lucy Tweed. Murdoch Books RRP $35.00.

 

The best chocolate cake in the world – yes, really!

The best chocolate cake in the world – yes, really!

Woah, what? The best chocolate cake in the world? Are we kidding?

Not kidding. ‘Fast Ed’ Halmagyi has a new book out and we made the liquid-centred chocolate cake from the book last weekend. It was amazing. A. MAZ. ING. In fact, calling it the best chocolate cake in the world is not even close to how good it was. I mean, look just look at the picture. Stop it, Ed!

It’s super-fudgy but not overly-sweet like some chocolate cakes can be. It has that nice hint of bitterness that really makes chocolate sing.

It’s also that lovely word MOIST in all the right ways. Soft and somehow plump and just meltingly wonderful to bite into. 

And then there’s the gooey centre. It melts across the whole cake, instantly turning it into a pudding you just have to serve with ice cream. Or eat from the platter with your hands. Whatever comes first.

Ed’s cake is a celebration cake, a dessert pudding and a cake that’s doable enough to bake everyday all in one. Hmmm, cake every day.

So, make this cake. It’s hands-down the best chocolate cake in the world and we really, truly mean it. Thanks Ed!

The best chocolate cake in the world 

(aka Liquid-centred chocolate cake from Ed Halmagyi’s Seasonal Kitchen)

Liquid Centred Chocolate Cake from SEASONAL KITCHEN

Nothing says ‘indulgence’ like a decadent cake with an oozy liquid centre. This cake is simple and easy but looks and tastes like the work of a professional baker.

Makes 12 serves
Takes 20 mins
Bakes 50 mins

1½ cups caster sugar
125g unsalted butter, softened
3 free-range eggs
1 Tbsp natural vanilla extract
1¼ cups self-raising flour
¾ cup cocoa powder
250ml buttermilk
300ml thickened cream
400g dark chocolate, finely chopped
Berries, miniature biscuits and edible flowers, to decorate

Preheat oven to 180°C fan-forced (200°C conventional). Grease and line a medium loaf pan with baking paper. Combine sugar and butter in bowl of an electric mixer and beat with a paddle attachment on medium speed for 10 minutes, until very light. Beat in eggs, one at a time, then add half of the vanilla extract.

Sift flour and cocoa together, then mix into sugar mixture gently, alternating with buttermilk. Spoon into loaf pan, then bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack.

Bring cream and remaining vanilla to the boil in a small saucepan over high heat, then pour over chocolate and whisk until smooth. Use a bread knife to cut top of cake, then make a channel in the centre. Fill with three-quarters of the chocolate sauce and replace cake lid.

Pour rest of chocolate sauce over cake. Garnish with berries, mini biscuits and edible flowers. Serve.

Seasonal Kitchen by Fast Ed Halmagyi

A ginger fluff recipe from the CWA

A ginger fluff recipe from the CWA

Oh, for the love of a good cake recipe! You can never have too many. I especially like the ones that are quick to whip up, like this ginger fluff goodie from the new cookbook from CWA Victoria, From Our Kitchen To Yours.

Isn’t the name CWA comforting when you’re about to cook something afternoon-teaish? I just associate the Country Women’s Association with all things sponges, scones and serviettes. I don’t think I’ve ever made a recipe produced by them that hasn’t worked like a charm.

That said, From Our Kitchen To Yours is a very good reminder that the CWA can cook so much more than cakes. There are some outstanding family dinner recipes in there, plus breakfasts, lunches… it’s a full-service cookbook. I highly recommend you get your hands on a copy. Especially if you lack a bit of confidence in the kitchen. The recipes are all so easy to follow and reassuring.

Try this one too: Our delightful caramel apple teacake

Take this ginger fluff recipe. It’s the biz. A ginger fluff is basically an Aussie classic. It’s a super-light ginger-spiked sponge cake filled with a ute-load of whipped cream. It’s about as divine as it sounds.

The secret to making a good ginger fluff is to use the freshest eggs possible. If you can pull them out of the hen yourself, all the better. If that’s not an option, the next best thing is to buy organic eggs on the morning you’re going to use them. The fresher the eggs, the lighter the sponge.

For a limited time you can pick up From Our Kitchen to Yours for 25% off at Booktopia.

Ginger fluff

Don't miss this Ginger fluff recipe from the CWA Victoria

Makes 1 cake
Takes 25 mins
Bakes 20 mins

4 eggs
¾ cup white sugar
pinch of salt
1 dessertspoon golden syrup
½ cup cornflour
2 dessertspoons plain flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon cocoa powder
½ teaspoon bicarbonate of soda
½ teaspoon cream of tartar
whipped cream, to serve
chopped glacé ginger and icing sugar

Beat eggs, sugar and salt for 20 minutes, using an electric mixer. Add golden syrup.

Sift together twice the cornflour, flour, spices, cocoa, bicarbonate of soda and cream of tartar. Fold into egg mixture.

Pour into two greased sandwich tins, 21 cm x 6 cm deep.

Bake in a moderate oven for 15–20 minutes. To test if a sponge is done, gently press the centre of the sponge with your finger. If an impression remains, the cake will require more cooking; when cooked, it will spring back when lightly pressed.

When taking a sponge out of the oven, run a knife around the edge immediately to free the cake, or it may collapse. Turn the cake out onto a wire cake rack covered with a tea towel.

Once cooled, place whipped cream between layers. Dust with icing sugar and top with glacé ginger, or ice as desired.

Images and recipe text from From Our Kitchen to Yours by The Country Women’s Association of Victoria, photography by Cath Muscat. Murdoch Books RRP $36.99.

Don't miss the CWA cookbook From Our Kitchen to Yours

 

Marie’s lamb curry – another CWA fave

Marie’s lamb curry – another CWA fave

I’ve got another fab recipe from the CWA Victoria cookbook From Our Kitchen to Yours for you. This one is an excellent lamb curry, conjured up by a lady called Marie. Nothing is mentioned about who Marie was or why she contributed her lamb curry to the Country Women’s Association, so it’s left for me to make up her story. Marie needs a story. The year is 1953 and Marie’s husband Keith is a sheep farmer, so lamb is the only meat the family can afford to eat. Lamb chops, lamb ribs, lamb skewers rotated through the week, then roast lamb on Sundays. All served with peas, potatoes and carrots and the occasional roast pumpkin if the vegie patch was feeling kind.

Marie would have liked this one too: A ginger fluff recipe from the CWA

Marie loves her husband, her five kids and her life, but she’s getting very tired of lamb with three veg every night. One day while browsing the stacks at the Warncoort Municipal Library she stumbles upon an exotic Indian cookbook. She bundles it home under her jacket and hides it in the laundry where Keith never goes. The next day when he’s left to do whatever it is that sheep farmers do, Marie slides the book out. It falls open to a curry recipe, the ingredients of which she has very few. But with a bit of testing, tasting and compromising, she makes the very first Marie’s lamb curry. That night at dinner, Keith causes a fuss when he sees the ‘casserole’ in front of him. “I wanted to mix things up a bit,” Marie explains. “Have something a little bit different for a change!” Keith isn’t convinced, but one bite of that curry is enough to shush him. “Marie, darlin’, please make lamb curry every single Wednesday night from this day forth,” he says. Marie sighs. For a limited time you can pick up From Our Kitchen to Yours for 25% off at Booktopia.

Marie’s lamb curry

Marie's lamb curry is a must-try for dinner Makes 4 servings Takes 30 mins

1.5 kg boneless lamb shoulder, cut into 2.5 cm pieces 1 teaspoon ground turmeric salt and pepper to taste 1 brown onion, roughly chopped 10 garlic cloves, roughly chopped 75 g fresh ginger, peeled and roughly chopped 2 tablespoons fennel seeds 1 tablespoon olive or vegetable oil 2 teaspoons chilli powder 2 cinnamon sticks, broken up into pieces 10 curry leaves 1 red chilli 500 ml water 250 ml coconut cream 1 teaspoon caster sugar 1 lemon, juiced coriander leaves, to garnish

Mix the lamb, turmeric and salt and pepper together in a bowl. Place the onion, garlic and ginger into a food processor, then blend the mixture into a coarse paste. Place the fennel seeds into a frying pan on medium heat then cook for 1–2 minutes, or until fragrant. Grind the fennel seeds using a mortar and pestle until you achieve a powder consistency. Heat the oil in a heavy-based saucepan on high and, when hot, add the onion, garlic and ginger paste. Cook for 2–3 minutes, or until fragrant. Add the ground fennel seeds, chilli powder, cinnamon sticks and curry leaves, reduce the heat to medium, then cook for a further 2–3 minutes. Add the lamb and cook for 10 minutes, then stir in the whole chilli, water and coconut cream. Bring to a simmer, then cook for 1½ hours, stirring occasionally to prevent the curry from sticking to the base of the saucepan. The lamb should be tender and the sauce thickened. Add the sugar and lemon juice to the curry. Serve sprinkled with coriander leaves, on a bed of steamed rice.

Follow your lamb curry with a slice of ginger fluff?

Images and recipe text from From Our Kitchen to Yours by The Country Women’s Association of Victoria, photography by Cath Muscat. Murdoch Books RRP $36.99. Don't miss the CWA cookbook From Our Kitchen to Yours  

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