Love me tender

Serving tip

Single-rib portions will work fi ne, but we like the two to threerib portions for their good looks.

Coconut curry short ribs

PREP & COOK 2 HOURS 30 MINUTES SERVES 4

1.5kg bone-in beef short ribs, cut into 2- to 3-rib portions (see tip) 1 Tbsp coconut oil or vegetable oil 1 shallot, fi nely chopped 1 Tbsp grated fresh ginger 2 tsp minced fresh lemongrass 2 cloves garlic, minced 3 Tbsp Thai red curry paste 1 Tbsp packed brown sugar 400ml can coconut milk 1 Tbsp fi sh sauce 4 heads baby bok choy, halved lengthwise Mint leaves, lime wedges, to serve

In a Dutch oven, heat oil over medium-high. Cook ribs in batches for 6 to 10 minutes or until deep brown on all sides. Transfer to a plate with juices.

2Reduce heat to medium. Add the shallot, ginger, lemongrass and garlic, cooking for 1 minute. Stir in curry paste and brown sugar, cooking for 1 minute. Stir in coconut milk and fi sh sauce, bringing to a simmer. Return ribs and juices to pot, meaty sides down. Cover and cook for 2 to 2 ½ hours or until the meat is fork-tender.

3Transfer meat to a platter and cover with foil to keep warm. Skim fat from liquid. Bring to a simmer over medium-high. Add bok choy, simmering for 2 to 3 minutes or until just tender, turning once. Transfer bok choy to the platter with meat. Pour cooking liquid over meat. Serve with mint and lime wedges.

Chipotle pork tacos

PREP & COOK 2 HOURS 35 MINS SERVES 6

1 tsp salt 1 kg-1 ½kg boneless pork shoulder, trimmed and cut into 5cm pieces 2 Tbsp vegetable oil 1 orange, cut into 6 wedges 1 cup sliced onion 2 cloves garlic, minced 1 tsp ground cumin 1 tsp dried oregano 350ml dark lager or 1 ½ cups beef stock ¾ cup orange juice 2-3 canned chipotle chillies in adobo sauce, fi nely chopped, plus 1 Tbsp

adobo sauce 24 mini corn tortillas, warmed 2 cups fi nely shredded red cabbage ¾ cup crumbled feta cheese

1Preheat oven to 160°C. Sprinkle salt evenly over pork. In a Dutch oven, heat 1 tbsp of the oil over medium-high. Cook meat in batches 6 to 10 minutes or until deep brown on all sides. Transfer to a plate with juices.

2Reduce heat to medium. Add the remaining oil. Place orange wedges cut- sides down in pot. Cook 4 minutes or until deep brown, turning once. Remove from pot and set aside. Add onion to pot. Cook 3 minutes or until lightly browned. Stir in garlic, cumin and oregano, cooking 1 minute. Add beer, orange juice, chipotle chillies and adobo sauce. Bring to a simmer, scraping the bottom of pot to loosen browned bits. Return meat and juices to pot. Return to a simmer. Cover and cook 2 to 2 ½ hours or until the meat is fork-tender.

3Shred meat in the pot. If there’s too much liquid, simmer over medium to reduce and thicken slightly. Serve in doubled tortillas with cabbage and cheese. Serve with the seared orange wedges.

Note

Searing the orange wedges for squeezing over the tacos deepens the fl avour and makes them extra juicy.

Easy

Whether you love crunchy fresh sugar snap peas or use them straight from the freezer, these tiny pops of green make a meal!

Five-spice pork with almonds

SERVES 4 PREP + COOK TIME 35 MINS

750g pork fi llets, sliced thinly 1 tsp garam masala 2 tsp Chinese fi ve-spice powder 1 tbsp peanut oil 1 carrot, cut into long thin strips 2 cloves garlic, crushed 1 tbsp fi nely grated fresh ginger 4 baby bok choy, halved lengthways 1 tbsp sweet chilli sauce ¼ cup oyster sauce 2 tbsp lime juice 2 tbsp hot water 100g snow peas, trimmed 1 cup bean sprouts 1/3 cup blanched almonds, roasted, chopped coarsely 1 lime, cut into wedges

1Combine pork and spices in a large bowl, mixing well.

2Heat half the oil in a wok over high heat. Stir-fry pork mixture, in batches, until pork is browned and tender. Remove from wok.

3Heat the remaining oil in wok. Add carrot, garlic and ginger. Stir-fry for 2 minutes, then add bok choy, sauces, lime juice and hot water. Stir-fry for 4 minutes or until bok choy is tender.

4Return pork to wok with snow peas. Stir-fry until heated through. Top with sprouts and nuts. Serve with lime wedges.

Tips

To do it nutfree, use vegetable not peanut oil and replace almonds with fried Asian shallots.

Note

For a fast option, serve with microwave-heated brown rice.

Soy-glazed salmon with greens

SERVES 1 PREP + COOK TIME 25 MINS

¼ cup soy sauce 2 tbsp caster sugar 2 tsp fi nely grated fresh ginger 1 tsp sesame oil 2 tbsp rice wine vinegar 200g boneless salmon fi llet 2 stems choy sum (Chinese cabbage), chopped ½ cup sugar snap peas ¼ cup fresh or frozen peas 2 tbsp coriander, chopped coarsely 2 spring onions, sliced thinly diagonally Toasted sesame seeds, extra coriander and steamed brown rice, to serve (optional)

1Preheat oven to 220°C.

2Combine sauce, sugar, ginger, oil and half the vinegar in a small saucepan. Cook marinade over high heat for 4 mins or until thickened.

3Place fi sh on a small bakingpaper-lined oven tray. Brush with half the marinade. Cook in oven for 8 minutes or until almost cooked through. 4Bring a large saucepan of salted water to the boil. Add choy sum, cooking for 1 minute. Add sugar snap peas and peas. Cook for a further 1 minute or until vegetables are tender crisp. Drain well, then transfer to a serving bowl with coriander leaves and spring onion.

5Discard skin from fi sh. Flake fi sh and add to serving bowl with remaining marinade and vinegar.

6Serve topped with sesame seeds, the extra coriander and rice, if you like.