{"id":16636,"date":"2014-07-03T18:20:28","date_gmt":"2014-07-03T17:20:28","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=16636"},"modified":"2014-07-03T18:51:40","modified_gmt":"2014-07-03T17:51:40","slug":"nigel-barton-salt-and-chilli-ribs-recipe-for-foody-thursday-on-simon-mayo-radio-2-drivetime","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/16636\/nigel-barton-salt-and-chilli-ribs-recipe-for-foody-thursday-on-simon-mayo-radio-2-drivetime\/","title":{"rendered":"Nigel Barton Salt and Chilli Ribs recipe for Foody Thursday on Simon Mayo Radio 2 Drivetime"},"content":{"rendered":"

Nigel Barton cooks salt and chilli ribs for Foody Thursday on Simon Mayo Drivetime.<\/p>\n

Nigel’s recipe is taken from The Incredible Spice Men<\/a>\"\" cook book available from Amazon.<\/a>\"\"<\/p>\n

The ingredients for the dish are: 1 kg (2lb 4oz) pork ribs, 1 tbsp vegetable bouillon powder, 1 tbsp garlic pur\u00e9e (Nige says you can easily make your own from freshly pressed garlic), 300ml (\u00bd pint) white wine, 1 tbsp chilli bean sauce (toban), \u00bd jar char siu sauce and corn oil, if deep frying.<\/p>\n

For the dry spice mix: \u00bd tbsp white peppercorns, 1 tbsp Sichuan pepper, 4 star anise, 3 tsp salt, 1 tsp chilli flakes, 1 tbsp five-spice powder, \u00bd tbsp crushed black pepper, \u00bd tbsp caster sugar and \u00bd tbsp vegetable bouillon powder.<\/p>\n

For the batter: 2 tsp salt, 1 tsp garlic pur\u00e9e, \u00bd tsp chilli powder, 6 tbsp custard powder, 6 tsp plain flour, 2 tbsp sesame oil, if deep frying and 2 tbsp vegetable oil or rapeseed oil, if pan frying.<\/p>\n

For the garnish: 1 tbsp rapeseed oil or vegetable oil, 8 spring onions, 3 red chillies, \u00bd red pepper, seeds removed and \u00bd yellow pepper, seeds removed.<\/p>\n

\"\"<\/a><\/p>\n