Sticky ribs

Poppy cooks...

Serves 2

1. Preheat oven to 200ºC.
   
   
2. Cut
   rack of pork ribs into individual ribs and place in a roasting dish (with a lid) lined with foil.
   
   
3. To make the marinade, place in a small pot
   1 teaspoon ginger, grated,
   clove of garlic, minced,
   75ml apple juice,
   50ml white wine vinegar,
   1.25 tablespoons tomato paste,
   2 teaspoons dijon mustard,
   50ml soy sauce and
   4 tablespoons manuka honey, whisking together over medium heat until sauce thickens (approximately 10-15 minutes).
   
   
4. Coat the ribs with marinade, put lid on and place in oven for 10 minutes.
   
   
5. Flip ribs over, place lid back on and in oven for another 10 minutes.
   
   
6. Remove from oven, turn ribs around, and place back in oven without lid for a further 5 minutes.
   
   
7. Flip ribs over, still without lid on and in oven for a final 5 minutes.
   
   
8. We serve these with rice and stir fried greens to make a whole meal.

chicken san choy bow

Serves 4

Poppy cooks…

1. Chop
   1 carrot and
   1/4 red cabbage in thermomix for 20 seconds at speed 4 then tip into a mixing bowl. Alternatively, julienne / thinly slice ingredients by hand.
   
   
2. Add to the mixing bowl
   1 lebanese cucumber, julienned and
   1 spring onion, thinly sliced then set aside.
   
   
3. Grill
   500g chicken tenderloins in
   olive oil with
   celtic sea salt and cracked black pepper.
   
   
4. While the chicken is cooking, in a small bowl mix together
   1/4 cup manuka honey,
   1 tablespoon gluten free soy sauce,
   2 teaspoon white wine vinegar and
   1/2 lime, juiced.
   
   
5. Shred the chicken, then add it to the vegetables. Pour dressing on top and mix together.
   
   
6. Prepare
   12 iceberg lettuce cups, spoon filling into cups and sprinkle with
   fried shallots.

beetroot + potato salad

Serves 4

Poppy cooks...

1. Boil
   500g (approximately 3) royal blue potatoes, peeled and chopped in a pot of filtered water with a pinch of
   celtic sea salt until tender, then allow to cool.
   
   
2. To make dressing, whisk together
   2.5 tablespoons mayonnaise,
   3 sprigs tarragon, finely chopped,
   1 garlic clove, crushed,
   2 teaspoons capers (approximately 9), finely chopped,
   1.5 tablespoons white wine vinegar,
   1.5 tablespoons oil and a pinch of
   celtic sea salt + cracked black pepper; and keep in the fridge until you are ready to serve.
   
   
3. Prepare
   150g radish (approximately 3), finely sliced and
   250g beetroot, cooked, peeled and diced.
   
   
4. To serve, add dressing to potatoes and toss, place in serving bowl, top with radishes and beetroot in layers and garnish with some extra
   tarragon.

Notes
As I have mentioned in previous posts, Love Beets produce pre-cooked and pre-peeled beetroots with no preservatives or added nasties - a great time saver! They are available at most IGAs in the fresh vegetable section.