A Summer lunch of Ribs, Beans and Corn

Water and Wine


I was so inspired by Donna Hay’s beautiful article on Aussie slow winter cooking the other day. For those of you who don’t know her, Donna Hay is an Australian food stylist extraordinaire, and always has a great and unusual take on recipes.   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.  The ribs have already been simmered in a herby, lemony brine the previous day and left to marinade in the remaining liquor overnight.

Herb and Lemon Ribs with Salsa…

View original post 466 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s