Jewish Life Digital Edition September 2015 | Page 104

MAIN COURSES

TIP:
Use under-plates
(chargers) to
enhance the table
and make it look
more elegant

Asian beef ribs in sweet
sauce with sweet potato
and wasabi chips
3 cloves garlic
1 knob fresh ginger
1 red chilli
2 star anise
150ml light soy sauce
225g brown sugar
1kg beef short ribs
2 sweet potatoes
1 drizzle veg oil
1 squeeze wasabi

For the chips:

TIP:
Use
drinking
and tea
glasses as
vases

Peel and crush the garlic and grate the ginger into a
large saucepan with a lid. Slice the chilli and
add to the bowl with the star anise, sugar and
soy sauce. Submerge the ribs into the marinade and leave for around 4 hours. Preheat
the oven to 140°C. Pour 2 glasses of water
over the marinated ribs and place into the
oven to cook for 3 hours. Scoop the ribs from
the liquid, transfer to a plate and cover with
tinfoil to keep warm. Reduce the marinade to
a thicker consistency and splash in a shot of
candlesticks
TIP: Use lamp shades on
rice wine vinegar.

100 JEWISH LIFE n ISSUE 88

Cut the sweet potato into even
looking chip shapes that are approximately 1cm in diameter.
Whisk together the oil and wasabi in a bowl and add the chips.
Toss them to coat, adding a
pinch of salt and pepper, then
arrange on a lined baking tray
and bake in the oven on 220°C
for 25 minutes.