19 Jun 2010

karohemd: (Photo)
Sacrilege last night in Cambridge sadly was not very busy but it was still a good night with excellent music and colourful people.
For some reason, the light was a lot poorer than last time (both weaker and redder) so the flash had to come out a lot.

  
 
 

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karohemd: (Chef)
I cut the rack (which had been marinaded in herbs by the butcher) into individual ribs, rubbed them with olive oil, hot pimenton and pepper and let sit for a while.
In a stockpot I seared the ribs and when they were brown I added a finely sliced onion. After that was sweated off nicely, I added about half a pint of veg stock (which is what I had), turned the heat down, added a good pinch of salt and put a lid on.
After braising for about 90 minutes, the ribs were tender and practically fell off the bone.

Served on a bed of creamed chard and new potatoes.

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