Sweet Chilli Sauce

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:
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Cajun Roast Pumpkin with Sour Cream & Sweet Chilli Dressing

Ingredients:
1.5kg Pumpkin, chopped into bite size pieces
Splash of Olive Oil
2 tablespoons melted butter
1 teaspoon crushed garlic
1/3 cup sweet chilli sauce
300 ml sour cream
½ cup chives or spring onion, finely chopped
1 tablespoon Cajun Spice
Salt and Pepper to taste

Method:
Preheat oven to 220°. Toss the chopped pumpkin in the olive oil, garlic, Cajun spice and butter in a baking tray lined with baking paper. Roast pumpkin in over for approx. 45 – 60 minutes. Mix together sour cream, chives and sweet chilli sauce. Season with salt and pepper to your liking. Serve as a dip with the pumpkin or serve as a side dish with a meal.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Chicken Cos

Ingredients:
Baby Cos Lettuce
1 tablespoon olive oil
½ teaspoon ginger, finely grated
1 teaspoon garlic, finely chopped
4 spring onions sliced finely
500 gm chicken mince
1 tablespoon Soy Sauce
1 tablespoon oyster sauce
1 tablespoon sweet chilli sauce
1 teaspoon fish sauce
½ cup bean sprouts
¼ cup chopped coriander
¼ cup chopped basil

Method:
Baby cos to serve washed and dried. Heat oil in wok or deep pan. Cook ginger,garlic over medium heat for a few minutes. Add chicken continue to cook for 7 – 8 minutes. Stir in sauces cook for a further 2 minutes. Toss through bean sprouts, coriander and basil. Serve in cos lettuce cups.

Serves: 4 – 6

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