Ribs ribs ribs, mm these are one of my favorite things to cook and is something the kids really look forward to. There is a lot to be said to get the little ones engaged with food so they have a better awareness about where it comes from be it fruit, veg or meat. Far too often children will not eat something if they haven't seen it before or god forbid in meat terms if it actually looks like it came from an animal so I try and ensure my kids know what type of meat they eat, which animal it is and where it is from the animal. Don't get me wrong I still get the same response every so often when they are not in the mood saying they don't want that but you can't win them all. I would say my son Daniel (pictured) loves these ribs nearly as much as I do though.
Serves: 2 people
Time: 20 minutes
* indicates optional ingredients
2 racks of pork ribs (Free Range or Organic)
3 table spoons of Cumin seeds
3 table spoons of Fennel Seeds
2 Table spoons of Paprika
3 good glugs of Balsamic vinegar
2 good pinches of Salt and pepper
3 table spoons of Tomato puree
4 splashes of Fish sauce
Peel the Ginger and slice into matchsticks
Crush the Garlic and remove the skin
Add the Ginger, Garlic and Star Anise, Sugar and Tamari to the simmering broth. Don't let the broth boil too violently for too long, you want it nicely simmering.
Put a large and a small pan on and boil the water in both
In the large pan cook the noodles according to the packets instructions
In the small pan once the water is boiling add the eggs and continue to boil for 4 minutes exactly. Once the 4 minutes is up remove the egg, and rinse under the cold tap so it's easy to handle. Then gently peel, doing your best to keep the whites in tact.
Heat a small frying pan / griddle pan on a very high heat (ideally use cast iron but if not use a little rapeseed oil) once the pan is almost smoking add the bavette steak whole. Do not move around, leave it as is and let it sear on one side for 2 minutes, turn it over a repeat. You want the outer edge to be fully seared and the centre to be extremely rare. Don't worry this will cook a little more once it's in the broth.
Once seared remove the steak carefully and place on a plate to rest for 10 minutes.
Slice the Cabbage and Spring Onions - I like to slice the cabbage into long strips sideways so they look like little crepe streamers.
Keep the spring onions reasonably whole, and keep as much of the green as possible. I like to slice them in half width ways to keep them in tact.
Add the spring onions to the broth when there is 10 minutes to go, add the cabbage to the broth with 5 minutes to do.
Now rested slice the Bavette steak into thin slices displaying the rare interior.
Place the now cooked noodles in the bottom of a two large bowls
Slice the boiled eggs carefully in half and place next to the steak
Use tongs and place the spring onions and cabbage into the bowls
Arrange the Beef on top carefully and scatter the sesame seeds over each
Drizzle with toasted sesame seed oil and some sliced-seeded red chilli
Finally pour the broth over the beef ensuring the noodles are swimming