FROM THE CHEF’S TABLE
Meet Craig Tweedie
Tweedie’s Piquant Spare Ribs Recipe ‘From the Chef’s Table’ is courtesy of leading Chef, Craig Tweedie of Tweedie’s Restaurant in Paphos. Craig was born in Cyprus when his parents were stationed at RAF Akrotiri. He has had a lifelong passion for cooking and prepared his first meal at the age of seven — quite an accolade for one so young.
Following his career as a Head Chef at a leading hotel in Shropshire, Craig went on to work at a fine restaurant in Majorca called ‘Dions’. After this, he returned to Shropshire as he had the opportunity to own and run a gastropub. It was a large operation, and this is where he met his partner, Hilary Mossop. The two of them still work together and run Tweedie’s Restaurant today, which they opened in 2004 when he returned to his birthplace.
As Craig says, “I like to cook something that people cannot get anywhere else. My food is international, seasonal and aspirational”. Cooking and fishing are Craig’s great joys and even the offer to write a book and become a TV Chef was not enough to distract him from his love of cooking. The proposal which he declined, happened when both and he and Hilary were working at the BBC Good Food Shows supporting famous chefs, such as, Aldo Zilli, James Martin and Ross Burden. However, the British gastronomic scene’s loss is Cyprus’ gain. Craig adds, “I like to cook food to make people happy. My main aim is to present fresh seasonal food at the highest level”.
Tweedie’s Piquant Spare Ribs Recipe
This Piquant Spare Rib recipe has been handed down through Craig’s family over the years, and he has added his own twist. The combination of sweet flavoursome sticky ribs and the crunch of the fresh Asian slaw is a real winner.
What you’ll need:
- 2 Full racks of baby ribs (can be purchased fresh or frozen)
- 3 Tbsp of light soy sauce
- 6 Tbsp honey
- 5 Tbsp red wine vinegar
- 2 Tbsp fresh chopped ginger
- 2 Tbsp fresh chopped garlic
- 2 Tbsp Worcestershire sauce
- 1 Tsp mixed, fresh or dry herbs
- 1 Tsp star anise seeds (take them out of the wooden star casing)
- 2 Small cartons of tomato purée
- Mix all ingredients in a food processor until smooth.
- Coat both sides of ribs and refrigerate for one hour.
- Place ribs in a roasting tray with the marinade and cover with foil.
- Cook at 170 for 1 ¾ hrs until meat is tender.
- Remove tin foil and baste ribs with the tray juices.
- Return to oven for a further 15 mins.
- Repeat the basting process until all the juices have been absorbed and the ribs dry slightly.
- Serve warm with the Asian Slaw.
How to make the Asian Slaw:
- 1 Small carrot, ¼ Chinese lettuce, ¼ red cabbage, ¼ white cabbage, sliced finely with a mandolin or food processor
- 3 Spring onions
- A handful of baby spinach
- 1 Finely chopped red chilli
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp red wine vinegar
- 1 Tbsp sugar
- 2 Tbsp mayonnaise
- 1 Fresh lime zested & squeezed
Mix all these ingredients together & toss in the sliced veg just before serving.
“Enjoy your ribs and if you would like to join us at Tweedie’s Restaurant in Paphos, we are offering a fresh al fresco menu in the garden. All social distancing and government guidelines are adhered to, and our hygiene standards are second to none. Booking is essential. To reserve a table and for our opening hours, please call 99 126 590. See you soon!” Craig Tweedie
Published June 2020 – Photography by Dave Mackay