Chicken, Cashew and Carrot Curry - Chef Recipe by Ross Dobson
Here the combination makes for a perfect no-fuss, high-impact curry, as everything is done in the sl...
2 racks of pork ribs (roughly 2.5kg)
1 red onion, sliced
1 clove garlic
2 rashers of streaky bacon, sliced
110mL sugar cane syrup
200g can crushed tomatoes
10g yellow chilli
40g cider vinegar
35g Worcestershire sauce
30g tinned chipotle chillies
10g smoky paprika
45g chopped parsley
3 cloves garlic, finely chopped
3 eschallots, finely diced
115g cornichons, diced
150mL red wine vinegar
500mL extra virgin olive oil
Saute onion, garlic and bacon for a few minutes. Add vodka and reduce, add remaining ingredients and cook out until thick sauce consistency.
Pre-heat oven to 130 C. Place baking paper on a tray, season pork ribs with salt and pepper, rub sauce on both sides and place on tray.
Place baking paper on top of ribs and cover with foil.
Cook slowly for 3-4 hours, until meat is tender and falling off the bone.
Clean cassava and take off the stringy fibre that is in the middle. Dice and place in a pot with salty, cold water.
Bring to the boil and then reduce to a slow simmer. Cook until almost falling apart.
Strain and blend with room temperature diced butter. Adjust seasoning to taste.
Mix all ingredients together.
Make a wheel on the side of the plate with the cassava puree.
Place glazed ribs on the side, garnish with salsa verde and micro herbs.
Recipe provided by Meet