22 FOODSERVICENEWS.COM.AU JUNE 2013
GOAT JERK GOAT RIBS WITH THE BALMAIN KIMCHI COLESLAW, BY BRAD SLOANE, THE BALMAIN HOTEL.
CHEF: BRAD SLOANE
JERK SAUCE INGREDIENTS • 1kg scotch bonnet chillies • 1kg garlic • 1kg shallots diced • 280g whole all spice • 20 pieces star anise • 5 pieces cinnamon • 400ml rum • 1 bunch spring onions • 200g brown sugar • 400ml soy sauce • 3 mangoes • 100g fennel seeds • 200g black pepper corns • 1-2L water • Salt to taste
METHOD Combine all ingredients in a large rondel and cook over a medium heat for 2 hours. Blend well and adjust seasoning and consistency with water. THE BALMAIN KIMCHI COLESLAW INGREDIENTS • 1 Chinese cabbage • 1 red cabbage • 400g bean sprouts • 1 daikon radish • 4-5 carrots • 1 bunch coriander • 9 shallots • 2 red onions
METHOD Simply finely slice or shave on a mandolin all the ingredients in a bowl and toss to combine. Dress with kimchi dressing. KIMCHI DRESSING INGREDIENTS • 1.5kg kimchi • 20 tsp Korean chilli powder • 750ml white wine vinegar • 1L peanut oil • 1L mirin • 1L rice vinegar • 2.5L vegetable oil • 500ml sesame oil • 375ml fish sauce
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MASTERCLASS
METHOD Combine the ingredients in a blender and blend until a smooth liquid. THE GOAT RIBS METHOD Allow for roughly 500g per person/ serve. Firstly steam the whole rack of ribs at 90°C until tender (around 40 minutes) – The Balmain has a UNOX commercial steamer. If you don’t have a steamer, steam the ribs on a rack and in a tray covered with foil in an oven at 160°C for 1.5 hours until tender. The meat should still be hanging on the bone. Remove from steamer and cool
rib rack. Coat the whole rack with Jamaican jerk sauce. Place the rack on char grill (or BBQ) on a medium-hot heat for a slow caramelisation. Baste with the jerk sauce at least twice before removing and separating the ribs. Serve the ribs with The Balmain kimchi coleslaw. •