Asian Short Ribs with Herb Salad For all our Richhill -Tandragee mebs to enjoy This requires a pressure cooker...if you dont have one, you can use a slow cooker or casserole dish, but you will need to cook this dish for six hours or so to get the results that a pressure cooker will in an hour! Serves 4 0.5 syns per serving on Extra Easy and Original Ready within 1 hour and 30 minutes Ingredients: large piece of ginger, finely chopped large pack coriander, stalks and leaves separated 1 red onion, finely chopped 3 garlic cloves, crushed FryLight 4 beef short ribs pinch sweetener 1 tbsp soy sauce 50ml oyster sauce (2.5 syns) 500ml chicken stock 3 star anise 2 tbsp Chinese black rice wine vinegar cooked basmati rice, to serve For the herb salad 1 Thai red chilli, chopped coriander leaves (from the pack above) small pack mint leaves 1 shallot, finely sliced juice 1 lime 1 tsp Thai fish sauce Method: Make a paste with the ginger, coriander stalks, onion and garlic, then set aside. Heat the FryLight in the pressure cooker pan and brown the meat well on all sides, then remove. Fry the paste for 2-3 mins with a pinch of sweetener. Return the ribs to the pan and add the soy sauce, oyster sauce and enough chicken stock to just cover the ribs. Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Take off the lid, add a splash of vinegar and remove the ribs from the pan. Simmer the sauce down until reduced and intensely flavoured. While the sauce is simmering, mix the salad ingredients together. Serve each rib in a puddle of sauce, topped with a pile of salad and rice on the side. Jxx
Posted on: Tue, 18 Mar 2014 13:33:36 +0000