Thu, 15 March 2018
Ingredients
Ribs and porter.
Serves 4-6
· 1.5 kg bacon Ribs
· 1 onion, sliced
· 4 garlic cloves, sliced
· 4 fresh thyme sprigs
· 500 ml porter
· 300 ml chicken stock warmed
· 4 tbsp. clear honey
· Warm potato and cabbage
· 700 g baby potatoes
· 2 tbsp. butter
· ¼ head green cabbage, shredded
· 3-4 tbsp. crème fraiche
· 1 tbsp. fresh herbs ie; parsley
· Salt and freshly ground black pepper
Method
· Preheat the oven to 180°C.Pour 300ml of porter and fennel seeds into a large jug with the chicken stock. Season lightly with salt and set aside.
· Place the onion in a roasting tray with the garlic and thyme. Add the bacon ribs in the
roasting tray and pour 300ml of the porter and the chicken stock.
· Cover loosely with foil, then roast for 1 ½ -2 hours until the bacon is tender and completely soft.
· In the meantime, pour the leftover porter and honey into a pan and bring to the boil, then reduce the heat and allow to further reduce for 5 minutes or until thickened.
· Meanwhile, prepare the potato and cabbage. Place in a pan of salted water, bring to the boil and cook for 20-30 minutes or until tender
· Then, in a large pan, melt the butter and add the cabbage. Cook on medium heat for 3 -5 minutes until soften but still crunchy. Season with salt and pepper and add the crème fraiche.
· Remove from the heat and swirl to combine the crème fraiche with the cabbage. Cover with a lid and keep warm.
· When the potatoes are cooked, drain, and cut into pieces. Add to the cabbage and add the fresh herbs. Toss and check again the seasoning. Keep warm.
· When the bacon ribs are cooked, remove the foil. Increase the oven temperature to 220c and Brush with the porter reduction. Place back in the oven for about 5 -10 mins to enhance the flavour, continuously basting with the porter reduction.
· Serve the bacon ribs with the warm potatoes and cabbage. Enjoy immediately
Wed, 13 November 2024
Chef: Kwangi Chan
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