Bloody mary seafood salad
Serve this bloody mary seafood salad as a starter or light lunch. The sauce also makes a fabulous bloody mary drink topped up with a little more tomato juice
Sticky rib hot pot
- Preparation and cooking time
- Prep:
- Cook:
- More effort
Skip to ingredients
- 3 tbsp hoisin sauce
- 2 tbsp dark soy sauce
- 1tbsp rice vinegar
- 3 tbsp no-salt chicken stockor water (optional, see tip)
- 500-600g pork ribscut into individual ribs
- 2 tbsp cornflour
- 1 tbsp sesame oil
- 1 garlic clovefinely sliced
- 1 tbsp grated ginger
- 4 spring onionscut into lengths, green tops finely sliced to serve
- 1 red peppercut into chunks
- 1 small sweet potatocut into chunks
- 100g mangetoutcut into strips
Nutrition: Per serving
- kcal360
- fat23g
- saturates8g
- carbs23g
- sugars12g
- fibre3g
- protein17g
- salt1.4g
Method
step 1
Combine the hoisin sauce, dark soy sauce, rice vinegar and chicken stock or water in a bowl, then add the ribs. Leave to marinate for at least 30 mins – you can put the ribs in the fridge overnight, if you like.
step 2
Heat the oven to 150C/130C fan/gas 3. Drain the ribs well (set aside any marinade) and toss in the cornflour. Heat the sesame oil in a wok, then add the ribs, garlic ginger and spring onion and fry until the ribs are golden, being careful not to burn the garlic. Season well. Add the remaining marinade along with 100ml water and bring to a boil. Tip the mixture into a casserole dish, then stir in the red pepper and sweet potato. Cover with a tight-fitting lid. Put a piece of parchment under the lid if it isn’t tight fitting – this will help seal in the steam.
step 3
Cook in the oven for 50 mins, then stir in the mangetout and cook for 10 mins more. Sprinkle over the remaining spring onion to serve.
