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Oven-roasted fish with lime-butter, spinach, shiitake mushrooms and shoestring potatoes

20 minutes

Brinjal recipes

Baked organic brinjal with tomato and cream

35 minutes

Blistered tomatoes with Parma ham and silky mozzarella

20 minutes

Chicken recipes

Chicken wings with spring onion-and-chive yoghurt dip

15 minutes

Braaied whole salmon trout with lemon-butter

15 minutes

Cauliflower recipes

Lentil, coriander and chilli salad with warm cauliflower florets

5 minutes

Cauliflower recipes

Silky cauliflower puree topped with crisp coconut chicken

15 minutes

Curried butternut soup with crisp coconut shavings

30 minutes

Green pawpaw and avo salad with a tamarind and lime dressing

Asian recipes

Asian marinated short ribs with a peanut dip

2 hours

121 of 122

Asian marinated short ribs with a peanut dip

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 hours

Ingredients

800 g beef short ribs
1 T sunflower oil
½ cup oyster sauce
½ cup sriracha hot chilli sauce
½ cup black-bean sauce

For the peanut dipping sauce, combine

½ cup peanut butter
1/3 cup peanuts, toasted
1/3 cup coconut milk
2 T sweet soya sauce

For the carrot-and-spring onion salad

2 large carrots, cut into thin strips
4 spring onions, cut into thin strips
1 red chilli chopped
Juice of ½ lime

Method

Preheat the oven to 120°C. Rub the short ribs with oil. In a bowl, combine the oyster, chilli and black-bean sauces and brush onto the short ribs until thickly coated.

Place in an oven dish and roast for 2 hours, turning occasionally, until sticky and glossy.

To make the carrot-and-spring onion salad:Run the blade of a vegetable peeler down the sides of the carrots to form long, thin ribbons. Toss with the spring onion and red chilli and add a squeeze of lime juice to finish off.

Serve with a bowl of the peanut dipping sauce and the carrot-and-spring onion salad on the side.

Discover more Asian-inspired recipes here.

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Oven-roasted fish with lime-butter, spinach, shiitake mushrooms and shoestring potatoes

Baked organic brinjal with tomato and cream

Blistered tomatoes with Parma ham and silky mozzarella

Chicken wings with spring onion-and-chive yoghurt dip

Braaied whole salmon trout with lemon-butter

Lentil, coriander and chilli salad with warm cauliflower florets

Silky cauliflower puree topped with crisp coconut chicken

The modern pea-and-ham soup

Tofu and coconut stirfry

Curried butternut soup with crisp coconut shavings

Green pawpaw and avo salad with a tamarind and lime dressing

Asian marinated short ribs with a peanut dip

Asian marinated short ribs with a peanut dip

Ingredients

Method