Weekly round-up, 8-14 August 2011

This weekly feature offers a roundup of the content on our blog from the past week, in case you missed anything. Split into categories, it’s another way for you to easily find the posts of value to you.

Events

Boats at Cowes Week

Boats at Cowes Week

Cowes Week, 6-13 August 2011

Aberdeen Asset Management Cowes Week 2011 has got off to a great start. Day 1, Saturday 6 August, produced perfect sailing conditions, and there’s been plenty of excitement already.

Get the lowdown on what’s happened so far at Cowes Week 2011.

Expert opinions

Best digital cameras – tips from the experts

Choosing the right digital camera, whether it’s a compact or SLR, can be a minefield. Check out these recent blog posts from industry experts to get the latest reviews and advice before you part with your cash.

Culinary

Recipe: Seafood vindaye with white haricot beans

Want to create some of our chef’s amazing dishes yourself at home? Every Friday, we post some of the most amazing, delicious and popular recipes online. Try these easy-to-make nutty bread rolls from Mauritius.

Spice route – 5 spices from the island of Madagascar

Madagascar is also renowned for its spices. Here are 5 of the best served atConstance Lodge Tsarabanjina, along with recipe and remedy ideas for each spice.

Lobster on the rocks at Constance Tsarabanjina

At Constance Lodge Tsarabanjina, Madagascar there’s no such thing as imported fresh produce. Everything comes from Nosy Bé market, or the mainland food producers.

Recipe: The ultimate spare ribs from Chef Stuart Blair – Constance Moofushi

Alizee restaurant, Constance Moofushi, Seychelles

Relaxed barefoot chic at Constance Moofushi's Alizee restaurant, Maldives

Barefoot luxury is what Constance Moofushi Resort, Maldives is all about.

Alizee restaurant is serving simple, generously sized dishes made out of the best produce – in other words, ‘bare food’.

Stuart Blair, the executive chef at Moofushi, has brought back from his native Australia a very special recipe for spare ribs.

The ultimate Moofushi spare ribs

The ultimate Moofushi spare ribs

No cutlery is needed. At Moofushi, you’re given warm wet towels regularly during the meal to clean your hands.

Chef Stuart never shares his recipes with anyone. But he made an exception… just for you.

Ingredients

  • 400g pork ribs

For the marinade:

  • 220g soft brown sugar
  • 70ml chilli sauce
  • 120ml dark rum
  • 60ml soy sauce
  • 60ml tomato ketchup
  • 60ml Worcestershire sauce
  • 2 cloves garlic
  • 3g dry mustard
  • Black pepper to taste

Vegetables to serve:

  • 1 medium carrot, sliced
  • 1 medium courgette, sliced
  • 1 red pepper, cut into wedge shapes
  • 6 Asparagus
  • Cauliflower, a handful of the flowers

1. Clean and prepare the ribs.
2. For the marinade – combine all ingredients in a saucepan and simmer for 30 minutes, stirring occasionally until all ingredients have dissolved. Cool and refrigerate until ready to use.
3. Marinate the pork ribs for 12 hours before cooking.
4. For the prepared vegetables – sprinkle with olive oil, and season with salt and pepper. Chargrill until ready.
4. Chargrill the pork ribs until cooked through, and serve hot.

Let us know how you get on and send us your comments and pictures of your own spare ribs.

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