It's September...can you believe it? Christmas will be here in a minute...but for now, we have Father's Day to celebrate. So to get you all Thermomixing we have a couple of Dad worthy treats to try...not least of which is the big current hit at the office, Banoffee Pie...eat with caution as you will simply just want another piece.
But first, how about some lick-a-licious ribs. We did these both with beef short ribs (pictured) and then just to make sure we really approved of the recipe, again with pork spare ribs. We recommend the latter, less mess, more meat, dare we say; more finger lickin' goodness.
Hot and Sticky Pork Ribs
Ingredients
5 cloves garlic
3cm piece peeled ginger
2 small chillies or to taste
½ red onion peeled
Handful fresh mint leaves
Handful fresh coriander leaves
2tsp coriander seeds
2tsp cumin seeds
2tsp sesame oil
Juice 2 limes
50g soy sauce
150g honey
2kg pork spare ribs or beef short ribs
Method
Place everything except lime, soy sauce, honey and ribs into TM bowl and chop for 5 seconds on speed 7.
Add juice, soy sauce and honey and mix for a further 8 seconds on speed 10.
Using a large rectangle of foil, place ribs inside and then drizzle with marinade. Wrap extremely well. Repeat with a second piece of foil so the parcel is double wrapped.
Allow to marinate for at least 2 hours, or as long as possible. (Overnight is best.)
Place ribs in foil, (complete with marinade) into pre-heated 150ºC oven and cook for 2-3 hours until fragrant and well browned.
Serve garnished with additional chopped mint and lime wedges.
Whip up a potato salad, coleslaw and toss a green salad, maybe some bread rolls (homemade of course) and dinner is served.Banoffee Pie
Ingredients
1 batch Shortcrust pastry (EDC)
1 batch Cinnamon Vanilla and Maple Dulce de Leche (see below)
3 large ripe bananas
Maple Syrup to taste
600g cream
Shaved chocolate to garnish
Method
Preheat oven to 180ºC.
Make pastry and form into round flat disc. Place in freezer for 20 minutes.
Roll out and line a large flan dish with removable base. Prick base with fork. Blind bake for 25 minutes.
Meanwhile make the Dulce de Leche.
Remove pastry from oven and top with Dulce de Leche. Bake a further 10-15 minutes.
Cool completely.
To finish, cut bananas and arrange on top of filling. Drizzle with maple syrup.
Whip cream and either pipe or spread on top of bananas and decorate with shaved chocolate. Serve immediately.
Cinnamon Vanilla and Maple Dulce de Leche
Ingredients
800g whole cream milk
250g sugar
1 vanilla bean split and seeds removed
1 tsp ground cinnamon
30g maple syrup
Pinch bicarb soda
Method
Place milk, sugar, vanilla bean and cinnamon into TM bowl and cook for 10 minutes at 90ºC on speed 4-5.
Remove vanilla bean and add maple syrup and bicarb. Cook for a further 30-35 minutes at Varoma temperature on speed 4-5. Place basket on top of lid to allow reduction with minimum mess.
Blend for 30 seconds on speed 7.
Store in sterilized glass jar in fridge for up to 1 month.
From all of us, to all the dads out there in Thermomix land, we wish you a great Father's Day, with lots of yum factor!
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