Corn ribs with apricot chilli butter & pickles
Peter Gordon's starter dish as seen on Three and ThreeNow's Food Rescue Kitchen.
A super delicious, show-stopping dish, bringing onions and its beautiful flavours to another level!
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
1. Preheat oven to 200 C
2. Peel your onions and slice them in thirds.
3. Combine your butter, thyme leaves, brown sugar in your oven proof pan over medium low heat. Cook for 1 to 2 minutes.
4. Arrange them on your pan in concentric circles, cut side down. You will have gaps, so after arranging all of the onion halves that fit, cut and fit pieces into the spaces until the pan is full.
5. Add ¼ cup water and cover. Steam for 8-10 minutes.
6. Remove from the heat. Sprinkle with salt and pepper and drizzle with honey.
7. Cover with both sheets of the puff pastry. Take care to smush down the puff pastry all around the inside of the pan. This will end up being a glorious caramelized crust, so don’t skip this step.
8. Place in the oven and bake for 25-30 minutes, or until the pastry is puffed up and golden brown.
9. Remove from the oven and let stand for 4-5 minutes, but do not allow to cool.
10. Carefully – very carefully – place a large serving platter or dish on top of the pastry and flip the contents out of the pan. Be careful as the pan will be hot and there is delicious vinegar sugar sauce in there, which is also hot.
11. Scrape out any delicious bits of sauce that might be on the bottom of the pan. Slice and top with some crumbled feta or dollops of goat cheese or ricotta and fresh thyme leaves.
Serve with a side salad and enjoy!
Peter Gordon's starter dish as seen on Three and ThreeNow's Food Rescue Kitchen.
Turn your leftover puff pastry into these moreish cheese straws. They make a great party snack and you can use a range of flavourings depending on what you have to hand.
This creamy salmon and red capsicum dip can be made cheaply by using salmon offcuts. Simply poach the offcuts and then use your fingers to remove the cooked flesh. Delish!
