Culinary Hotline - Chef Clem
Chef Clem stepping into your kitchen and whipping up a feast!
All recipes by Clement Pedro
Ingredients:
- 2kg short ribs (on the long bone)
- Salt & pepper, to season
- 4 bay leaves
- ¼ cup Worcestershire sauce
- 1 onion, cut into quarters
- ¼ cup red wine vinegar
- ½ cup WW Smokey BBQ sauce
- Woolworths Frozen battered onion rings, cooked as per package instructions
- Spring onions 2 stalks, thinly sliced
- Woolworth red onion pickle 90g
- Lime cheeks
- Fresh coriander to garnish
- Serve with crisp, tangy slaw
How To Make Sweet Baby Grace’s Ribs
- Season your short rib with salt and pepper and allow to rest for 1 hour before cooking.
- Heat a griddle pan or heavy based pan over a high heat and place the meat fat side down allowing some of the fat to render and browning the meat in its own fat until well charred.
- Do this in batches to prevent the meat steaming as it browns.
- Add all your browned short rib to a large roasting dish along with the bay leaves, Worcestershire sauce and onion.
- Pour some water into the pan that was used to brown the meat and over a medium heat scrape all the brown bits off the pan and add it to your roasting dish.
- Add just enough water to the dish to just cover the short rib and cover with a lid or foil.
- Add to an oven then set the temperature to 180°C, gradually increasing the temperature before cooking for 1 hour 45 minutes to 2 hours or until the meat easily pulls from the bone.
- Remove the meat and strain the liquid back into the pan placed over a high heat to reduce the liquid by half.
- Add the vinegar and BBQ marinade continue reducing.
- When almost reduced by half add extra salt and pepper if needed.
- When ready to braai set a braai grid over medium heat coals and place your cubes of short rib on the grid slowly heating them up as they render more fat making them extra smoky.
- Once the ends become charred begin basting them in the reduced sauce until they become sweet and sticky, keeping some sauce aside to serve with the ribs.
- Serve your sweet, smoky ribs with pickled red onion petals, battered onion rings, a squeeze of fresh lime and roughly chopped coriander.
- Serve with crisp, tangy slaw.
Ingredients:
- 5 Tbsp olive oil
- 2 large, sweet onions, diced
- Salt and freshly ground black pepper to taste
- 3 bay leaves
- 4 cloves garlic, thinly sliced
- 2 tsp smoked dried chilli
- 1 Tbsp paprika
- Dried Italian herb mix
- 1 x 400g can cherry tomatoes
- 2 cups chicken stock
- 3 red peppers, roasted with skins removed
- 500g risotto rice
- parsley, freshly chopped
- 1.5kg mussels
- Lemon wedges to serve on the side
How To Make Mussel Paella
- Heat the oil over a medium heat.
- Add the onion, salt and bay leaves and cook until the onions have completely softened and just starting to turn a light golden brown.
- Add the garlic and cook for a minute before adding the paprika and dried herbs, combine and cook for a minute, adding extra oil if needed.
- Pour in the cherry tomatoes and rinse out the can filling it up halfway with water when
rinsing out the can. - Add the chicken stock and peppers that have been torn into chunks.
- Add the rice and parsley, keeping some for the garnish.
- Reduce the heat slightly and cover with a lid, cooking until the riches absorbed most of the water and has almost fully cooked through.
- Add the cleaned mussels and cover again, allowing the mussels to steam open.
- Discard any mussels that haven’t opened.
- Garnish with extra parsley and serve with wedges of lemon.
Ingredients:
For the batter:
- 1 cup self-rising flour
- A pinch of salt
- 1 Tbsp ground cinnamon
- 2 Tbsp sugar
- 1 cup buttermilk
- 1 free range egg
- 3-4 apples
For the cinnamon
- 3/4 cup sugar
- 2T ground vanilla
- Oil for shallow frying
- 1 cup double thick cream, chilled.
- 2 Tbsp sugar
- 1 tsp vanilla extract
How To Make Apple fritters with extra thick vanilla cream
- In a large mixing bowl combine the flour, salt, cinnamon and sugar.
- Combine the buttermilk and egg before adding to the flour mixture and mixing to form a batter.
- Heat oil for shallow frying.
- Core your apples before slicing into thin rings.
- Dip your apple rings in the batter, coating well before gently placing in the oil to fry until golden.
- Turnover and cook the other side in the same manner.
- Remove from the oil and drain on absorbent kitchen paper to drain off any excess oil.
- Coat in the cinnamon sugar mixture while the fritters are still hot.
- Mix the cream, sugar and vanilla, being careful not to beat too much, over whipping the cream.
- Serve your fritter with the cream on the side.