Goat’s cheese brûlée salad (For 2 to share)
This is just great for a starter or with a French stick for lunch!
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.
This is just great for a starter or with a French stick for lunch!
My good friend Ian Parmenter cooked this dish for me once and I love it. I've created my own version based on that…
....a delicious start to your day
This is a wonderful, colourful hearty salad that all the family can enjoy
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.