(yes, Dad, I know it’s not a real direction)
The Lone Star state may not be quite as lonely as it thinks. I kind of feel like we in WA may have a kindred spirit with the second most expansive state in the US of A.
REASONS WHY TEXAS AND WA SHOULD BE FRIENDS:
1) We are both a little on the large side. Hey, everything is bigger in Texas, and I don’t think this is a bad thing!
2) Famous for deserts, though contain everything from mountain ranges to forests to beaches
3) Totally awesome at drilling stuff out of the ground
4) We have similarly snazzy head wear. Though Akubra > Stetson
5) We both appreciate the deliciousness that is a good cow
6) Our respective governments are totally mooching off our productivity. It’s not our fault we are better than you,
Victoria New Mexico EVERYONE
Now that we have cemented our new BFF status (the friendship necklace is in the post!), it’s time we share the love. When it comes to sharing food love, there is no one I love to share it with more than my favourite cousin, Keaton, who writes over at Bubblegunperth – he’s seriously talented and clever and all round awesome and I refuse to believe that we share DNA. He doesn’t judge the terrible music in my iTunes (even though he should) and teaches me about many sweet tunes what make me look cool. Sharing is caring.
For this recipe, I used (and LOVE) Gingin Beef ribs – they are so unbelievably delicious, and the team are so friendly and happy to answer my stupid first-thing-in-the-morning-and-not-yet-capable-of-coherent-though questions.
Texan-Style Beef Ribs
From Donna Hay
3/4 cup tomato puree (passata)
1/2 cup tomato paste
1/2 cup golden syrup
1/4 cup Worcestershire sauce
6 cloves garlic, peeled but whole
1 tsp mustard powder
1/4 cup malt vinegar
1 1/2 tbsp smoked paprika
1 cup water
2kg beef ribs
salt and pepper, to season
1) Heat the oven to 180*c. Throw everything minus the ribs into a deep, large roasting dish and mix to combine. Season with salt and pepper to taste. Add the ribs, and turn to coat thoroughly.
2) Cover the tray with foil and slowly roast for 2 hours, turning half way through. Take off the foil and roast for another 35 – 45 minutes, turning once again, to allow the sauce to reduce and thicken.
Serve the ribs with these:
Paprika and Beer Battered Chips
From Donna Hay
1/2 cups plain flour
2/3 cup cornflour
1 tbsp baking powder
1 tsp smoked paprika
2 tsp salt flakes
2 cups pale ale beer
600g starchy potatoes, peeled and thinly sliced
vegetable oil, for frying
1) Mix the flour, cornflour, baking powder, paprika and salt in a bowl. Slowly whisk in the beer, until a smooth paste forms.
2) Heat the oil in a deep saucepan until it reaches 180*c. Dip the potato into the batter, and CAREFULLY drop into the oil one by one (so they don’t stick together), frying in batches for a couple of minutes, until golden. Drain on kitchen paper.
I served the chips with mayo with a clove of finely diced garlic to make a cheating aioli – and it was good.
Also, in the interest of balance, please serve with an actual salad. I chopped up lettuce, tomatoes, spring onion and threw in some feta. Easy.