Ingredients
- 125 ml peach chutney100 ml tomato sauce100 ml juice and grated peel of 1 orange100 ml Worcestershire sauce60 ml apple cider vinegar1 – 2 tbsp crushed garlic, ginger & chilli past20 beef riblets1 tbsp sesame seeds6 – 8 spring onions, finely chopped60 g coriander
Instructions
1. Combine the first 6 ingredients. Pour the mix over riblets in a roasting pan.
2. Toss to coat and cook for 30 – 35 minutes or until cooked through and caramelised.
3. Serve scattered with sesame seeds, spring onions and coriander.
Notes
- Add grated orange peel to a little chopped rosemary and sea salt and use
as seasoning. - Add a squeeze of orange juice, some grated peel, chopped thyme, a glug of olive oil and a little cumin to diced sweet potato and butternut. Roast at 180°C until crispy and cooked through.
- Mix a generous spoonful of marmalade, the juice of an orange, a spoonful of grated ginger and a dash of soy sauce together. Rub onto lean pork chops and grill until cooked through.
