{"id":19907,"date":"2014-10-04T10:59:02","date_gmt":"2014-10-04T09:59:02","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=19907"},"modified":"2014-10-04T11:00:45","modified_gmt":"2014-10-04T10:00:45","slug":"braised-jacobs-ladder-with-mustard-cream-and-crisp-shallots-recipe-by-matt-gillan-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/19907\/braised-jacobs-ladder-with-mustard-cream-and-crisp-shallots-recipe-by-matt-gillan-on-saturday-kitchen\/","title":{"rendered":"Braised Jacob\u2019s Ladder with mustard cream and crisp shallots recipe by Matt Gillan on Saturday Kitchen"},"content":{"rendered":"

Matt Gillan serves up braised Jacob\u2019s Ladder, kohlrabi, mustard cream and crisp shallots on Saturday Kitchen.<\/p>\n

Matt says: “For this dish short ribs of beef are cooked low and slow in a sweet barbecue sauce for melt-in-your-mouth tender meat.”<\/p>\n

The ingredients are: 1 litre pints cola, 150g dark soy sauce, 70g barbecue sauce, 150g tomato ketchup, 50ml Worcestershire sauce, 1 pink grapefruit, juice only, 2 Jacob\u2019s Ladder short ribs, cut into individual ribs.<\/p>\n

For the crisp shallots: 250g unsalted butter, diced, 1 large banana shallot, peel and finely slice and pinch onion salt.<\/p>\n

For the mustard cream: 250g double cream, 25g wholegrain mustard and salt, to taste.<\/p>\n

For the kohlrabi: 100g raspberry vinegar, 200g light olive oil, 1 small kohlrabi, peeled and thinly sliced and salt.<\/p>\n

To serve: 1 bunch rocket leaves and 50g parmesan cheese, grated.<\/p>\n

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