{"id":1979,"date":"2014-07-09T14:42:00","date_gmt":"2014-07-09T13:42:00","guid":{"rendered":"https:\/\/thetestpage.co.uk\/?p=1979"},"modified":"2021-02-04T18:11:46","modified_gmt":"2021-02-04T18:11:46","slug":"a-summer-lunch-of-ribs-beans-and-corn","status":"publish","type":"post","link":"https:\/\/thetestpage.co.uk\/index.php\/2014\/07\/09\/a-summer-lunch-of-ribs-beans-and-corn\/","title":{"rendered":"A Summer lunch of Ribs, Beans and Corn"},"content":{"rendered":"\n<p>I was so inspired by Donna Hay\u2019s beautiful article&nbsp;on Aussie slow winter cooking the other day. For those of you who don\u2019t know her, Donna Hay is an Australian food stylist extraordinaire, and always has a great and unusual take on recipes. &nbsp; I loved the look of all the rib recipes, but was particularly taken by the herb and lemon ribs served with a fresh-tasting Salsa Verde. It works very well this time of year (as well as during Aussie Autumn\/Winter), served with seasonal British lettuce, asparagus, peas and broad beans. With a little preparation the day before, we are ready to grill the ribs and sweetcorn on the barbecue and assemble the salad with little hassle on the day. &nbsp;The ribs have already been simmered in a herby, lemony brine the previous day and left to marinade in the remaining liquor overnight.<\/p>\n\n\n\n<h1>Herb and Lemon Ribs with Salsa Verde&nbsp;<\/h1>\n\n\n\n<p>Serves four<\/p>\n\n\n\n<p>For the pork (brine):<\/p>\n\n\n\n<ul><li>1 onion, quartered<\/li><li>1 garlic clove, halved<\/li><li>6 stalks of parsley<\/li><li>1 lemon, quartered<\/li><li>2 tbsp green peppercorns<\/li><li>1 small bunch of (lemon) thyme<\/li><li>500ml dry white wine<\/li><li>2 tbsp table salt<\/li><li>drizzle or two of balsamic vinegar<\/li><li>2 kilos baby back pork ribs<\/li><\/ul>\n\n\n\n<ol><li>Combine the onion, garlic, parsley, lemon, thyme, peppercorns, wine, salt and 2 litres of water. &nbsp;Bring to the boil, add the ribs, reduce heat and simmer for 30-40 mins until tender.<\/li><li>Remove ribs from liquid, place in tray, add half of the liquid, cover and refrigerate (overnight if possible) .<\/li><\/ol>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>To make the Salsa Verde<\/strong> <em>(NB: do not process as this will emulsify the salsa (the key to a good salsa verde is to chop it finely by hand with a mezzaluna or sharp knife)<\/em>:<\/p>\n\n\n\n<ul><li>large handful each of flat leaf parsley, basil and chives, chopped finely<\/li><li>3 anchovies<\/li><li>2 tbsp capers, rinsed<\/li><li>1 tsp Dijon mustard<\/li><li>1\/2 tbsp red wine vinegar<\/li><li>1 tbsp green peppercorns (optional \u2013 this is a&nbsp;Donna Hay addition and makes the salsa much more peppery)<\/li><li>grated rind of one lemon<\/li><li>sufficient extra virgin olive oil to cover the ingredients<\/li><\/ul>\n\n\n\n<ol><li>Finely chop the herbs and set aside<\/li><li>Add finely chopped anchovies, capers, mustard, vinegar and peppercorns, along with the lemon rind, to a large mason or jam jar.<\/li><li>Add herb mixture.<\/li><li>Add extra virgin olive oil to cover ingredients, and stir.<\/li><li>Refrigerate. &nbsp;This will keep for several weeks refrigerated, and works well with most cold cuts, as well as lentils and pulses.<\/li><\/ol>\n\n\n\n<p>The ribs were finished off on the barbecue, then dressed with the salsa verde and some balsamic vinegar. &nbsp;They were served with a salad of lettuce, \u201cdouble podded\u201d broad beans, fresh raw peas, onion and the same herbs used in the&nbsp;salsa verde, dressed with an oil and vinegar dressing. &nbsp;Grilled fresh corn on the cob served with lime and chilli butter made a fantastic accompaniment too, along with some gherkins.<\/p>\n\n\n\n<h1>Grilled corn with lime and chilli butter<\/h1>\n\n\n\n<ul><li>150g unsalted butter, softened<\/li><li>2 tsp thyme leaves, finely chopped<\/li><li>1 tbsp finely grated lime rind<\/li><li>2 tsp sea salt (Maldon is good)<\/li><li>1 chilli, seeds removed and chopped finely<\/li><li>4 corn cobs<br><\/li><\/ul>\n\n\n\n<ol><li>Process butter, thyme, lemon rind, salt, and chilli in food processor until combined.<\/li><li>roll in foil or baking parchment into shape of log, and refrigerate until needed.<\/li><li>Grill corn on very hot barbecue, turning several times, for about 10 minutes or until tender and a little charred.<\/li><li>Serve with lime and chilli butter on top.<\/li><\/ol>\n\n\n\n<p><\/p>\n\n\n\n<p>This was really delicious and an interesting take on an American staple. &nbsp;The addition of herbs instead of a barbecue sauce was initially sniffed at by the children, but the left-overs were wolfed up, and everyone particularly enjoyed the lime and chilli sweet corn.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I was so inspired by Donna Hay\u2019s beautiful article&nbsp;on Aussie slow winter cooking the other day. For those of you who don\u2019t know her, Donna Hay is an Australian food stylist extraordinaire, and always has a great and unusual take on recipes. &nbsp; I loved the look of all the rib recipes, but was particularly [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":1980,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>A Summer lunch of Ribs, Beans and Corn | Natalie Harris Nutrition &amp; Herbs<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Summer lunch of Ribs, Beans and Corn | Natalie Harris Nutrition &amp; Herbs\" \/>\n<meta property=\"og:description\" content=\"I was so inspired by Donna Hay\u2019s beautiful article&nbsp;on Aussie slow winter cooking the other day. 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