Spicy tomato dip with brinjal dippers

20 minutes

Mariana’s smoked mackerel salad

Butternut recipes

Braised butternut with sweet potato bake

40 minutes

Cheesecake recipes

Mocha cheesecake chocolate cups

Chip recipes

Coffee-rubbed rib-eye with mushroom sauce

20 minutes

Chicken recipes

Rotisserie chicken and roast tomatoes in peri-peri sauce

30 minutes

Salad recipes

Layered raspberry and mocha granita

10 minutes

Butternut recipes

Cocoa riblets with vegetable chips

40 minutes

Cocoa riblets with vegetable chips

By Kamini Pather

Serves 2

Difficulty Easy

Prep Time 10 minutes, plus marinating time

Cooking Time 40 minutes

Ingredients

2 T cocoa
2 T brown sugar
1 T salt
1¼ T five-spice
3 red chillies, finely sliced
1 x 3 cm ginger piece, grated
2 garlic cloves, grated
2 T coconut oil
1 pork ribs rack, cut into single ribs
2 beetroot
1 x 3 cm butternut piece
2 sweet potatoes
6 Woolworths Rainbow carrots
500 ml vegetable oil
8 T crème fraîche
1-2 T coconut cream
Sea salt and freshly ground black pepper, to taste
¼ red onion, diced

Method

Mix the cocoa, sugar, salt, five-spice, 2 chillies, ginger, 1 garlic clove and coconut oil into a paste. Coat the ribs in the marinade. Marinate for 30 minutes or overnight.

Preheat the oven to 200°C and bake the ribs for 30 minutes. Turn the grill up to its highest temperature and grill the ribs to finish.

Slice the beetroot, butternut and sweet potato very thinly and fry in the oil until crisp. Fry the carrots whole. Mix the crème fraîche with the coconut cream. Add the remaining garlic, salt and pepper and mix with the onion. Serve with the ribs and vegetable chips. Garnish with the remaining sliced chilli.

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Rotisserie chicken and roast tomatoes in peri-peri sauce

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Layered raspberry and mocha granita

Cocoa riblets with vegetable chips

Cocoa riblets with vegetable chips

Ingredients

Method