Recipes of the Month Archive  

October 2008

Autumn is here ... the morning chill, leaves turning coppery red, and the desire for warm  meaty dishes.

For this Autumn, we have created delicious but easy to cook slow-cooked recipes using our stir fry sauces...Szechuan Hot Lamb, Soya Chow Mein Pork Chump Chops.... Our new recipes focus on meats, to show our support to traditional butchers who have been serving the communities with high quality meats, some have done so for generations. Our recipes will help you create sumptuous dishes using cheaper cuts of meat. All you need for these dishes are Zesame organic stir fry sauces and high quality meats- from your local butchers.

Slow-cooked 
Blackbean & Ginger Spare Ribs
Serves 2-3 

Ingredients

600g spare ribs (cut to 5-7 cm in length) 

1 jar Zesame Sweet Ginger & with Blackbean Stir-fry sauce 

1 tbsp sunflower oil (for pan-frying) 

5 tbsp water

Cooking

• Pan-fry spare ribs in pan on high heat for approx 3 minutes. 

• Drain off excess oil. 

• Add the sauce and water. 

• Mix and cook on high heat until sauce boils. 

• Put lid on pan and turn to simmer. 

• After 1¼ hour, sauce should be of correct thickness for serving. If sauce is a bit thin, turn heat up slightly and simmer without pan lid for 5- 10 minutes until sauce thickens. 

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