Serves 6


Ingredients:

2 tsp sesame oil
1 tsp finely chopped fresh ginger
3 cloves garlic, crushed
2 tbsp soy sauce
2 tbsp Chinese rice wine
½ tsp five spice powder
2 tbsp honey
1 tsp sambal oelek
½ tsp salt
1.5kg pork spare ribs, cut into individual ribs (ask your butcher to do this), trimmed of excess fat
1 tbsp chopped garlic chives
2 lemons, cut into wedges


Method:

• In a large glass bowl combine the sesame oil, ginger, garlic, soy sauce, rice wine, five spice powder, honey, sambal oelek and salt. Mix well. 
• Add the pork spare ribs and stir until the ribs are totally coated in the marinade. Cover and refrigerate overnight or for at least 4 hours so they absorb the flavour of the marinade. 
• Preheat the oven to moderate 180°C. Place the ribs and marinade into an oiled baking dish and cook for 50 minutes, turning and basting with pan juices every 15 minutes. If the marinade begins to burn, add a few tablespoons of warm water to the pan during cooking. 
• Scatter the garlic chives over the spare ribs and serve with wedges of lemon and steamed rice. 

Nutrition per serve:
Protein 35g
Fat 75g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 250mg
3630 kj (865 cal)

Serves 4


Ingredients:

3 tbsp oil
1 (1.3kg) chicken, cut into 8 pieces and skin removed
1 cup (250ml) coconut milk
2 limes, cut in half
5 lime leaves, stems removed and finely shredded
1 tsp salt
fresh coriander leaves, to garnish
2 limes, extra, cut in half, to serve

Spice Paste:
1 large onion, roughly chopped
6 red chillies, seeded and finely chopped
4 cloves garlic, crushed
1 tsp finely chopped lemon grass (white part only)
2 tsp finely chopped fresh galangal
1 tsp ground turmeric


Method:

• To make Spice Paste: Place the onion, chilli, garlic, lemon grass, galangal and turmeric in a food processor and process for a few minutes until a thick rough paste is formed. 
• Heat the oil in a large heavy-based pan and add the Spice Paste. Cook over low heat for about 10 minutes, or until the paste is fragrant. 
• Add the chicken and stir-fry for 2 minutes, making sure that the chicken is covered with the paste. Add the coconut milk, lime halves and shredded leaves; cover and simmer for about 50 minutes, or until the chicken is tender. For the last 10 minutes of cooking remove the lid and allow the cooking liquid to reduce until it is thick and creamy. Add the salt, garnish with the coriander leaves and serve with the lime halves and steamed rice. 

Nutrition per serve:
Protein 35g
Fat 35g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 105mg
1900 kj (455 cal)