Soy Sauce

Oyster Blade Peri Peri Style

Ingredients:
1kg oyster blade steaks – 2cm thick
8 brown onions, sliced into rings
3 red capsicums, sliced
3 teaspoons fresh chopped garlic
3 teaspoons fresh chopped ginger
Olive oil
Salt & Pepper
2 tsp Whittingtons Peri Peri
3 tbsp oyster sauce
2 tbsp soy sauce

Method:
In a deep casserole dish, add the onions, oil salt and pepper and massage together well to release the juice of the onions – this is critical for the marination of the meat. Add the capsicum, garlic, ginger, peri peri, oyster sauce and soy sauce and combine together. Place the oyster blade steaks in the baking dish and marinate till completely covered. Cover and place in fridge for min. 2hrs or preferably overnight. Preheat oven to 180°C. Place in oven and bake for 1 hour reduce heat 160 C , further 1 to 1 ½ hrs or until tender. Serve with Asian greens.

Serves: 4

Note:
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Sweet Chilli & Five Spices Beef Ribs

Ingredients:
1 cup sweet chilli sauce
1 cup honey, warmed
2 teaspoons Chinese Five Spice Powder
1 garlic clove, crushed
2 tablespoons soy sauce
1 kg beef ribs

Method:
Combine sweet chilli sauce, honey, five spices, garlic and soy sauce in a jug. Place beef ribs in a large, shallow dish. Pour mixture over the ribs. Turn to coat. Cover. Refrigerate for 2 hours. Preheat oven to 180°. Line a baking tray with baking paper. Place ribs on tray and pour over excess sauce Cover with baking paper and foil. Place in oven for 2 hours or until tender, turning ribs over once and baste with sauce. Turn oven down to 160° and cook uncovered until caramelised.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Sticky Beef Ribs

Ingredients:
1 cup tomato sauce
½ cup honey
2 tablespoons soy sauce
3 tablespoons Giuliano Glaze with “Balsamic Vinegar of Modena”
2 tablespoons brown sugar
1 teaspoon powdered mustard
1 teaspoon dried chilli
1 kg beef ribs
Salt and Pepper to taste

Method:
Combine tomato sauce, honey, soy sauce, vinegar, sugar, mustard, salt and pepper in a ceramic dish. Add ribs and turn to coat. Cover and refrigerate for at least 1 hour. Reheat oven to 180°. Line a baking tray with baking paper. Place ribs on tray and cover with baking paper and foil. Place in oven for 2 hours or until tender, turning ribs over once and baste with sauce. Turn oven down to 160° and cook uncovered until caramelised.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: