GTBank Food and Drink 2018 Issue 1 | Page 14

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 • • • • • • • • • • 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. 14 GTBANK FOOD AND DRINK