Recipes
feast in fine
fettle
All it takes is switching out a few of the high-calorie, low-nutrient foods for
other delicious dishes that are lighter to help achieve a lush, celebratory,
healthy spread. These tweaks on a few classics will make this season’s feast one
to remember.
Braised Asian ribs & carrot
puree
Ingredients
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2 kilos beef short ribs
3/4 cup light soy sauce
3/4 cup dark soy sauce
cups brown sugar
Salt to taste
6 garlic cloves, peeled and smashed
1 inch piece of ginger, peeled and thinly sliced
2 tsp Chinese 5 spice
1 large red chilli
3 cups water
Carrot puree (Ingredients)
• 2 pounds carrots
• 1 teaspoon salt
• 1 teaspoon white pepper
Method (Carrot Puree)
Step 1: Place carrots in a medium saucepan, and cover with water.
Bring to a boil. Reduce heat, and simmer until carrots are tender,
about 20 minutes. Drain,
reserving cooking liquid.
Step 2: Puree carrots in a blender , adding cooking liquid as
needed, until thinned but still chunky. Stir in salt, and season with
pepper.
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GTBANK FOOD AND DRINK