Finger-licking fayre for you and your loved-one this Valentine's Day
Ingredients
For the sweet potato and corn fritters (makes 8):
- 50 g1¾ oz flour
- 1 large egg
- 130 g4½ oz sweet potato, coarsely grated
- 130 g4½ oz sweetcorn
- 1 garlic clove, finely grated
- ½ tsp teaspoon chilli
- Big pinch of five spice
- 8 spring onions, finely chopped
- Salt and pepper
- Oil for frying
For the sticky, licky chilli pork spare ribs:
- 1 kg2¼ lb pork spare ribs, cut into 5cm lengths
For the marinade:
- 125 g4½ oz hoisin sauce
- 75 g2¾ oz tomato puree
- 35 g1¼ oz tomato ketchup
- 2 tbsp honey
- 2 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 2 tbsp fresh ginger, finely grated (optional)
- 2 cloves garlic, finely grated
- Juice of 2 limes
- 2 pinches of chilli powder
- French (flat leafed) parsley to garnish
Method: How to make Sweetcorn fritters and sticky ribs
For the sweet potato and corn fritters:
In a large bowl add the flour and egg. Mix to a thick paste, add all the other ingredients and mix very well.
Add a little oil to a non-stick frying pan. On a low heat put 4 dessert spoons of the batter mixture in the pan, flattening them down slightly, and allow to cook for 2-3 minutes. Turn over and cook the other side. Remove and serve.
For the sticky, licky chilli pork spare ribs:
Preheat the oven 180C/ gas mark 4.
Cut the ribs into 5cm lengths - this can be done with a cleaver.
Put the ribs into a pan of cold water, bring to the boil and simmer for 20 minutes. The reason for simmering the ribs first is so the meat comes off the bone more easily and the ribs are stickier.
Meanwhile, add all the marinade ingredients to a bowl, and mix well.
Remove the meat and allow to cool.
Dip each rib into the marinade and put into a roasting tray. This can be left in the fridge for a few hours or put into the oven for 40 minutes, turning over half way through. Remove and garnish with French parsley and serve.
