Warm Chilli, Pumpkin and Lentil Salad
Eat it warm, straight from the oven in the winter, or serve it cold as a colourful addition to a summery feast.
Recipe and image from Homemade: simply delicious food by Anna Gare, published by Fremantle Press. Photographer Robert Frith.
Preheat the oven to 150˚C.
To make the paste: Grind the spices and sugar together in a blender or a mortar and pestle. Mix the blended spices in a bowl with the oil.
Rub the paste all over the beef ribs, being more generous on the top. Place a small sheet of foil just over the top surface of the meat to protect the crust from burning.
Bake the beef in the oven on a tray lined with foil, for about 4 hours. The size and age of the beef will affect the cooking time. It’s ready when the meat comes off the bone easily.
To make the bourbon sauce: Fry the shallots and garlic in the oil for a few minutes, until they are translucent. Add the bourbon and reduce the volume of liquid by a third. Flame it up if you’re feeling daring! Add the remaining ingredients and let the sauce simmer for a further 10 minutes.
Serve the sauce warm with the ribs.
Eat it warm, straight from the oven in the winter, or serve it cold as a colourful addition to a summery feast.
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Inspired by my own personal collection of vintage dresses and servingware collected over the years The Anna Gare Range fuses quality design with trendy prints and colours to bring you a zesty range of kitchen essentials.