What a great month Movember has been – don’t know about you guys but we have had some great times growing, sharing and gathering Mo Bros and Mo Sistas from far and wide to cook up a storm! But it need not end here friends, why not celebrate that treasured moustache of yours and throw a Mo Bro Dinner Party this weekend? We have made it even easier by putting together this simple three-course feast for you so you can celebrate your Mo in style. Don’t forget to share your culinary creations with us on Facebook for your chance to win an evening of food and revelry at our Mo Hub, The Endurance, with The Wild Game Mo!
OISIN DAVIS, DAVIS FAMILY PORK RIBS
THE ROCK COOKBOOK BLOG & DAMSON DINER, DUBLIN, IRELAND
The following recipe is a culmination of the efforts of three of my stateside uncles, hence the name Davis Family Pork Ribs.
The dry spice mix is my Uncle Brian’s. He taught me the recipe many moons ago when I spent a night in his house during a Christmas break. On the way to his gaff in the car, he asked me what my favourite food was – “anything barbecued”, I told him. So he splashed out on a brand new BBQ and we had a cookout in his garden during a severe Pennsylvania snowstorm. The beers were cold. A few years later, on a hot New Jersey summer evening, my Uncle Eddie showed me how to make his famous thick, gooey, sweet and spicy basting sauce. Armed with these two nuggets of gold, it was my Uncle Jimmy who completed the circle and shared with me the secret to cooking perfectly tender ribs where the meat literally falls off the bone. The secret, he told me – cook them overnight in the oven wrapped in cling film.
Ribs cooked to this recipe would be my choice for my last meal in this life.
2 whole racks of baby back pork ribs
Dry Spice Mix
Combine the following:
1 tbsp dark brown sugar
2 tbsp paprika
1 tbsp mild chilli powder
1 tbsp ground black pepper
1 tsp cayenne pepper
2 tbsp salt
2 tbsp olive oil
200g chopped onions
1 tbsp minced garlic
1 tbsp ground chilli
125ml red wine or cider vinegar
2 tbsp fresh lime juice
600ml tomato passata
2 tsp mustard powder
2 bay leaves
½ tsp salt
For the sauce
• In a medium-sized saucepan, heat the oil over a high heat. Add the onions and cook for about 4-5 minutes until they are slightly browned. Add the garlic and chillies, and cook for a further minute. De-glaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half. Add the tomato passata, molasses, mustard, bay leaves and salt. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until thick. Remove from the heat and strain. Set aside.
For the ribs
• Rub enough spice mix on the ribs so that they’re well covered. Wrap the ribs with a few layers of cling film keeping them as airtight as possible. Put the ribs into the oven at 80⁰C with the cling film still on. Do not worry, the cling film won’t melt! Leave the ribs in the oven for as long as you can – a minimum of 6 hours at this temperature is required. A good idea is to place them in the oven before you go to bed and take them out 8 hours later when you wake.
Resist eating ribs for breakfast unless you log trees or ride bulls for a living. When cooled, remove the cling film. Let the ribs rest for as long as you can resist and then baste with the sauce. Grill them on your BBQ or stick them under your grill in the kitchen. Give them another basting with the sauce before you finish grilling them.
Serve with just about anything you wish, such as baked potatoes, coleslaw, salad and buckets of ice-cold beers. If you have Mo Sistas joining your Movember cook-up, you might want to have some finger bowls of water and lemon slices so they can wash their sauce-stained fingers.
Should you find yourself raising a glass or two and in need of a toast, then I’d suggest an ancient Davis Family one – “To our ancestors! Whose spectacular genes made us healthy, hungry and horny.”
Uncle Jimmy – “If you can read, you can cook!”
WOLFE CONYNGHAM, CHICKEN PIE, MASH AND GREEN BEANS
CHEF, SLANE CASTLE, IRELAND
1 packet of ready-rolled puff pastry
Half a cooked chicken
1 onion, chopped
100g smoked streaky bacon cut into little pieces
25g sliced mushrooms
1 vegetable stock cube dissolved in a cup of warm water
30g plain flour
2 tbsp cream cheese
20g butter and a little oil
1 egg, beaten
100ml milk, for the mash
1kg green beans, ends trimmed
Salt & pepper
• Strip carcass of chicken, cutting meat into large pieces. If you prefer you can buy uncooked boneless chicken but you would need to pre-cook it at this stage.
• Sauté the onion, bacon and mushrooms in half the butter and oil. When soft, add the flour and stir. Add the stock, stirring continuously then add the milk and the cream cheese so that the sauce is rich and creamy. If the sauce is a little too thick, add a little more water.
• Add the pre-cooked chicken and stir carefully until meat is completely coated. Transfer into a large pie dish. Cover with pastry, making a vent in the pie top. Use your Movember cookie cutter to add some Mo styling to the pie and brush the piecrust with egg wash.
• Bake at 200°C for around 25 minutes or until golden.
• For the mash, boil the potatoes in salted water until cooked. Drain and allow to steam for 5 minutes. Heat the milk and butter in a saucepan. Mash the potatoes thoroughly and stir through the milk and butter. Season to taste.
• Blanch the green beans in salted, boiling water until cooked. Drain and toss with a little extra virgin olive oil. Season to taste.
Put the pie in the centre of the table with the mash and beans in separate serving bowls and allow guests to serve themselves.
125g plain flour
15g caster sugar
A pinch of salt
2 medium free-range eggs
25g butter, melted
• For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to a smooth batter. Gradually stir in the rest of the milk and the water. Leave the batter to rest in a warm place for about an hour.
• Brush a small 18-20cm frying pan with a little of the butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute on each side.
• Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up.
Ingredients to Serve
12 warm crêpes
100g unsalted butter
100g caster sugar
Juice of 1 mandarin
50ml of curaçao
In a bowl, cream the butter with a spatula then beat in the sugar, mandarin juice and curaçao. Spread the mixture over the crêpes, fold into quarters and return to a frying pan. Sprinkle with some sugar, liberally douse in Cointreau and flambé with a blowtorch, being careful not to singe your moustache. Place on a serving dish and serve warm.
After all the celebrations, remember to get your donations in and share the Mo Love – http://uk.movember.com/donate/