Ingredients
Maple Bacon mashed Butternut
600g chopped butternut
1200g water
60g maple syrup
50g-60g bacon, fried crispy and cut/crumbled into pieces
Salt to taste

Stewed ribs with spring onions
50g brown sugar
10g olive oil
600g pork spare ribs (10cm long each, approx. 12 pieces)
50g gluten free soy sauce
40g water
660g spring onions cut into 5cm pieces
10g coriander fresh (optional)

Method
Maple Bacon mashed Butternut

  • Place the butternut into the TM basket and place into the TM bowl.
  • Add water and steam for 25 mins/Varoma/speed 2 until soft.
  • Remove basket and discard water.
  • Place the cooked butternut back into the TM bowl and blend 20 sec/speed 5.
  • Add the rest of the ingredients to the TM bowl and mix 20 sec/speed spoon.
  • Place in the thermoserver to keep aside.

Stewed ribs with spring onions

  • Place sugar into mixing bowl and pulverise 15 sec/speed 10.
  • Add olive oil to TM bowl and simmer 2 min/Varoma/speed spoon.
  • Add ribs, soy and water into the TM bowl and simmer 5 min/Varoma/speed spoon.
  • Add 330g spring onions to TM bowl and braise 10 min/Varoma/speed spoon.
  • Add again 330g spring onions to TM bowl and braise 15 min/Varoma/speed spoon.
  • Sprinkle with coriander leaves for garnish when serving.

Cook’s notes

  • Butternut can be replaced with pumpkin or sweet potato.
  • The maple syrup can be substituted with honey.

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Stewed Ribs with Spring Onions and Maple Bacon Mashed Butternut

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