Ode to The Ribman

I’ve always been a massive fan of street food. Back in Preston when I was younger there were two potato vendors in the town square that only did about four toppings but never-the-less had queues every day and I loved going, having a brief chat and eating potatoes on a nearby bench (If you ever go I think the one nearer the museum is better!) 

It might have been this, or maybe just the fact that I like eating that has made me love street food but I’m always on the hunt for something bigger and better. London has a great array of vendors whether you’re in Central London (bagel man on Berwick Street, Soho) or the streets of Peckham (pickled herring at Franks) there’s loads to choose from but there’s a certain man that’s getting a lot of attention right now and his name is Mark Gevaux a.k.a. The Ribman.

I’d been meaning to go and taste the alleged ‘best ribs’ in London for ages and one day last week found myself hungry and with the time to visit him. Along to Eat Street Market I trotted hungry for meat and a break from hunger. I didn’t for one minute realise how much of a treat I was in for and how great it was going to be. I’ll start with the meat – WO – so tender and juicy and succulent and soft…[for the record I’m starting to drool remenising about this] and then there’s the sauce – made by and titled by the man himself Holy F**k Sauce is bloody awesome! Made with scotch bonnets with a few naga chillis thrown in for good measure it’s not for the faint hearted but is actually a really great balanced and flavoured sauce which is great to cut through the sweet taste of the ribs. His ribs aren’t called the best for no reason and I get the feeling he truly prides himself on this. 

The only thing that annoys me is that I can’t go this week and it’s going to be at least a week and a half until I can have them again! Keep a watch out for Rib-Off 2012, I know I will...

Honey Madeleines

I've been meaning to blog this for months! I made these at The BBC Good Food Show Live and lots of you wanted the recipe afterwards. They're quick and taste phenomenal. If you follow the steps carefully, it's hard to go wrong. It's all in the mix!

Ingredients:


135g unsalted Butter
3 large eggs
2 tbsp honey
110g caster Sugar
15g soft light brown sugar
135g self-raising flour, sifted


Method:


- Melt butter and honey in a saucepan, simmer until golden brown. Set aside to cool
- Whisk the eggs with the sugar until a ribbon can be formed for a few seconds when the whisk is raised
- Fold in the flour and then the melted butter
- Leave the mix in the fridge for at least 2-3 hours (overnight is best)
- Grease the madeleine tray, dust it lightly with flour and fill 2/3rd full
- Bake for 10-12 minutes at 190C

Petit Choux

So these might look hard to make but really aren't. They taste great and look pretty darn cool. This is basically the start of a croque-en-bouche for all of those who are more daring but I prefer them as a bite-sized post meal treat!

Enjoy

Ingredients:

75g butter

200ml water

A pinch of salt

100g plain flour, sifted

3 eggs, lightly beaten

Method:

- Preheat an oven to 200C

- Put the butter, water and salt into a pan over a low heat

- Once melted turn up the heat and boil

- Using a folded sheet of paper 'shoot' the sifted flour into the liquid and quickly stir until the mixture is combined (don't over-beat)

- Leave the mixture to cool until you can touch the bottom of the pan for 10 seconds

- Pour a little of the eggs into the mixture and beat until incorporated

- Repeat this process until the mixture looks smooth, glossy and holds its shape (depending on the size of the eggs you may need to add slightly more or slightly less)

- Put the mixture into a piping bag

- Onto a liberally buttered and water splashed baking sheet pipe 2p sized dollops of the mixture

- Bake for 15 minutes until pale brown, they should shake off the baking sheet

- Immediately turn then upside down and poke a hole in the bottom to release the steam

At this point you can fill with whipped cream and top with a chocolate sauce or dip in caramel or fill with a cheese sauce. I prefer to dip them in caramel to add a crunch and then fill with whipped cream.