One of my very favorite kitchen goddesses is Nigella Lawson. I love her. I don’t think we could be true friends because I just know I’d make a horrible first impression. I would probably stand in front of her gob-smacked, looking like an idiot, mouth hanging open unattractively for enough time that she’d turn on her perfect heel and walk away.
Duh….I should prepare for that moment in case we decide to spend a summer in London and manage to wrangle an invitation to one of her parties.
As it happens the I Heart Cooking Club is featuring Nigella Lawson this week! I am participating with an old favorite from her book Nigella Express. Maple Chicken and Ribs.
Easy as it gets tossing this one together. Everything marinates in a bag overnight for two nights. Toss all ingredients into a roasting pan at 400 F for an hour to an hour and half.
If you can get baby back ribs those are amazing. This recipe works with St Louis style ribs…any rib cut but we find the baby back are super good.
1 cup apple cider or juice, as sharp as possible
¼ cup maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 star anise
1 cinnamon stick
6 unpeeled garlic cloves
½ teaspoon hot red pepper flakes (optional)
8 pork spareribs
6 chicken thighs with skin and bone
I am looking forward to seeing what Nigella inspired dish other folks submit. Join us! It’s never too late to hook up with the group at I Heart Cooking Club.
I'm also hooking up with Beth Fish Reads for her Weekend Cooking Series.
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.