Method ( Carrot Puree )
Step 1 : Mix the soy sauces , brown sugar , salt , garlic , ginger , Chinese five spice and chilli in a bowl and then marinate the beef ribs in the marinade for 1 hour .
Step 2 : Drain the ribs , reserving the marinade for cooking .
Step 3 : Heat a frypan on high heat and sear the beef ribs until browned on all sides .
Step 4 : Mix the marinade with water and place this and the ribs in a oven tray . Cook for 4 hours in a 160C / 320F oven .
Honey soy Chicken With Carrot and Kale Salad
INGREDIENTS SERVES : 4
• 1 1 / 2 - 2 pounds boneless skinless chicken breast
• 3 tbsp low sodium soy sauce
• 1 tsp sesame oil
• 5 tbsp honey
• 4 cloves of garlic , minced
• 1 / 2 tsp ground ginger
• 1 / 2 tsp ground black pepper
• 1 carrot , peeled and shaved into ribbons
• 2 bunches kale , torn
DRESSING
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• Salt
• Black pepper
Method
Step 1 : Combine soy sauce , honey , ginger and garlic in a large dish . Add chicken . Turn to coat . Cover with plastic wrap . Refrigerate for 2 hours , turning Occasionally .
Step 2 : Heat oil in pan and sear chicken until lightly browned .
Dressing : Combine dressing ingredients in a jar and shake . Add carrot and kale in a bowl , pour dressing and toss to coat . Serve salad with chicken .
Glazed Carrots
INGREDIENTS SERVES : 4
• Salt
• 1 pound carrots
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon lemon juice
• Freshly ground black pepper
• 1 / 4 cup chopped flat-leaf parsley
Method
Step 1 : slice carrot in half In a medium saucepan , bring water to a boil . Add salt and then carrots and cook until tender , 5 to 6 minutes .
Step 2 : Drain the carrots and add back to pan with butter , honey and lemon juice . Cook no more than 5 minutes until a glaze coats the carrots .
Step 3 : Season with salt and pepper and garnish with fresh thyme . ( optional ).
Step 4 : Turn your grill to a high setting place , grill carrots for approximately 10 minutes , turning halfway through .
Cous Cous stuffed bell pepper
INGREDIENTS SERVES : 4
• 1 / 2 cup couscous , uncooked
• 1 cup water
• 4 whole bell peppers ( Tatashe ), any color
• 1 large onion
• 1 tablespoon chopped garlic
• 1 teaspoon chopped ginger
• 4 Green onions ( scallions ), sliced
• 1 tbsp curry
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• salt and black pepper to taste
• 2 seasoning cubes
16 GTBANK FOOD AND DRINK