Calf muscle a tad unhappy. Singed fingers from a super hot braai grill that was engulfed in flames from the burning duck fat. This cooking is dangerous stuff.
Beach walk with Prince at the Wild Side. The sea rough with deep pools that kept him out of the water for most of the walk. Probably not as much fun, but at least he hasn’t been ill.
Crusted lamb ribs with anchovy and parsley salsa. 2 hours on the Big Red Egg in a tinfoil bath, before letting them cool (another 3 hours) and then grilling them over the fire on a Teflon sheet with their crust of Parmesan cheese, rather than the flour and bread crumbs of the recipe. Rosemary rather than celery, as I don’t like celery. And it’s lamb after all.
‘Reading’ my painting of a woman sitting at the ‘Reflections Seed Pod’, in Steenbok Park. Under blue skies, summer flowers amongst the new green grass. The Reflections Seed Pod statue commemorates the June 17 fires that swept through Knysna. A sacred space for remembrance, gratitude and reflection.
Despite the early hour, it was already warm on the a ride up Phantom Pass. My legs fatigued from running. Lungs gasping, which only resulted in a mouthful of bugs! Fortunately our breakfast stop, at the newly opened Knysna Hollow, was much tastier.
The hotel burnt down in the fires and has been transformed in its reconstruction. Elegant, clean, light-filled and comfortable. One of those places where a morning. Or a day?, will disappear. A tad sad that they haven’t managed to bring in any large trees to soften the harsh lines of the new buildings. Envious that my paintings aren’t on the walls.
The studio has had a busy month, after a quiet winter. Hopefully a good indication of the months ahead. Still waiting for the next bunch of sample silk scarves to arrive. Holidays, customs and the unexpected have delayed things by a few weeks and I’m starting to wonder if I will get the next order sorted in time for Christmas? Guess it’s all a learning curve, and there will be next Christmas. I have decided to do a 30 paintings in 30 days challenge to make sure I have enough small paintings, for those ‘unique Christmas gifts’ as this week has seen a bunch leaving the studio.
The smell of salt on the air. Entwined with the heady scent of the star jasmine flowering on the patio.
CRUSTED LAMB RIBS WITH ANCHOVY-AND-PARSLEY SALSA
Woolworths TASTE1 Oct 2018
Serves 6 to 8
Preparation: 30 minutes, plus cooling time (another 3 hours)
Cooking: 2 hours 20 minutes
Woolworths free-range farm-style lamb ribs 1.2 kg
carrots 2, peeled and cut into chunks
celery 2 sticks, cut into chunks (I used rosemary as I don’t like celery. And it’s lamb after all)
leeks 2, cut into chunks
Woolworths organic beef stock 2 litres
sunflower oil, for deep-frying
flour 120 g
free-range eggs 3, beaten
panko breadcrumbs 200 g
For the anchovy-and-parsley salsa:
anchovy fillets 12
garlic 2 cloves,
chopped lemons 2, juiced
extra virgin olive oil ¼ cup
Italian parsley 30 g, roughly chopped
1 Preheat the oven to 180°C. Place the ribs into a deep ovenproof dish with the carrots, celery and leeks. Pour over the beef stock making sure that everything is covered.
2 Cover the dish with foil and braise in the oven for 2 hours, until soft.
3 Remove the dish from the oven, set aside and allow the ribs to cool completely in the liquid. (another 3 hours)
4 Once the meat is cold, remove it from the liquid and portion into individual ribs. Heat the oil in a deep saucepan.
5 Dip the ribs into the flour, then into the egg and the breadcrumbs. Deep-fry each rib until golden brown.
6 To make the salsa, place all the ingredients into a blender and process until chunky.
Serve with the ribs Waterford Kevin Arnol