Bathie’s Cookbook Club Explores “Tender” by Lucy Tweed

Bathie’s Cookbook Club continues to engage cooking enthusiasts with its latest installment featuring “Tender” by Lucy Tweed. This monthly event invites participants to explore new culinary delights, share their experiences, and have the chance to win a cookbook. The third cookbook presentation will take place on April 26 at 11:00 AM, where Tweed will join Chris and two ABC Radio listeners in preparing a dish from her cookbook.

Cook Along with “Tender” by Lucy Tweed

As part of the event, listeners are encouraged to cook at home. A featured recipe is Tweed’s Pepper Cream Shorties paired with Cacio e Pepe Mash. This dish highlights the use of peppercorns and aims to showcase their rich flavor.

Recipe Overview

• Dish: Pepper Cream Shorties with Cacio e Pepe Mash
• Servings: 4
• Cook Time: Approximately 2 ¾ to 3 ¼ hours

Ingredients

For the Pepper Cream Shorties:

• 1.2 kg bone-in beef short ribs
• Salt
• 2 tablespoons olive oil
• 155 g finely chopped brown onion
• 6 small French shallots
• 1 ½ tablespoons finely chopped garlic
• 2 teaspoons black peppercorns
• 2 teaspoons green peppercorns in brine
• 1 teaspoon mustard powder
• 2 tablespoons plain flour
• 250 ml dry white wine
• 500 ml beef stock
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 tablespoon chopped rosemary leaves
• 60 ml thickened cream

For the Cacio e Pepe Mash:

• 1.2 kg floury potatoes
• 80 g unsalted butter
• 110 g finely grated pecorino
• 60 ml thickened cream
• 1–2 teaspoons freshly ground black pepper
• Salt

Optional Pickled Onion

• 1 small red onion, thinly sliced
• 2 tablespoons red wine vinegar
• 1 teaspoon white sugar
• ½ teaspoon salt

Cooking Instructions

Begin by preheating the oven to 160°C (325°F) fan-forced. Season the beef short ribs with salt and brown them in olive oil. Remove from the pot and set aside. Cook onion and shallots until softened. Stir in garlic, peppercorns, and mustard powder, cooking for an additional minute. Sprinkle in the flour, add wine and stock, and return the ribs to the pot. Simmer, cover, and braise in the oven for about 2 ½ to 3 hours.

For the Cacio e Pepe Mash, boil and mash the potatoes, then mix with butter, pecorino, cream, and pepper. For the pickled onion, combine ingredients and let sit for at least 20 minutes.

Storage Tips

The dish can be refrigerated for up to 3 days or frozen for up to 3 months. Consider garnishing with fresh herbs for enhanced flavor before serving.

Join Bathie’s Cookbook Club as it explores “Tender” by Lucy Tweed. Don’t miss this tasty culinary adventure filled with delicious recipes.