Honey-spiced spare ribs with potato fondant

This MasterChef Ireland recipe comes served with butternut squash purée, lemon asparagus and carrots.

Ingredients


  • pork spare ribs
  • marinade:
  • 2 tblsp honey
  • lime juice x 2
  • 2 tblsp soya sauce
  • 2 tblsp ginger grated
  • 3 cloves garlic
  • 1 red chilli
  • tbsp five spice
  • 1 tblsp ketchup
  • 1 tblsp hoi sin sauce
  • 2 potatoes
  • olive oil
  • duck fat
  • stock water:
  • celery stick
  • 2 x carrots
  • pepper
  • salt
  • bouquet garni
  • 200 ml balsamic vinegar
  • 1 tblsp honey
  • pears peeled ¼ and cored
  • rosemary 3 springs
  • 3 garlic cloves
  • 3 sprig thyme
  • salt and pepper
  • olive oil
  • sage
  • butternut squash halved
  • olive oil
  • salt and pepper
  • 4 star anise
  • baby carrots
  • asparagus
  • beans and peas
  • 50 g butter
  • 0.50 lemon juice
  • parsley

Method

  1. Ribs: Boil and then simmer ribs in stock water and remove after 30-40 mins. Put all the marinade ingredients into bowl and mix together. Pour mix over ribs and place in roasting tray. Place tray into oven at 120° until cooked.
  2. Potato fondant: Peel potatoes and par-boil for 5-10 minutes. Take out and cut into shape you require. Place olive oil in pan and heat and fry potatoes on both ends until you get a crisp golden colour. Place in oven with duck fat for 30 minutes, or until cooked.
  3. Butternut squash: Peel the squash and deseed. Chop into small chunks and place in oven with fresh sage, star anise, olive oil, salt and pepper. After 30 minutes take out and remove all the sage and drain off oil and place squash pieces into a pot and blitz it with a hand blender. Add a little bit of stock (from the ribs) and cream at a tablespoon at a time until you get that nice smooth consistency.
  4. Asparagus: Take off the rooty end. Bend it with your hand and it should snap off naturally. Leave a finger length at the top down and peel slightly.
  5. With peas and beans, remove any excess shells or pods.
  6. Peel baby carrots. Place in pan of hot water. Add asparagus and beans and peas about two minutes afterwards to blanch. Take everything out of hot water and should be nice and tender. Put into separate pot with melted butter and quickly throw the vegetables in on top of the butter an sauté quickly for up to 1 minute. Squeeze lemon juice over veg and lastly add the parsley.
  7. Balsamic reduction: Add 100mls of balsamic vinegar in pot and reduce with a teaspoon of honey until it reaches a syrupy consistency.
  8. Plating up: Place two dollops of butternut puree on plate. Place one fondant on top of each dollop. Debone the ribs and place three fingers of the meat leaning against fondant. Pour over some of the marinated sauce over ribs. Place vegetables around plate. And add a few drops of balsamic reduction.




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