I am loving the new range of Lantern Classic Cookbooks due to be released by Penguin later on this month…. perfect for those of you who love to cook modern food but have a vintage style!!
They are available from 22 August from Penguin with many of the Australian master chef favourites such as Maggie Beer, Kylie Kwong, Stephanie Alexander and George Calombaris..
Even if you don’t cook… they would look great in the kitchen shelf,…. who knows they could inspire you to become the next master chef yourself…..
Penguin even have a free sneak peak at a recipe for each of the titles on the website. Such as Kylie’s Marinated Pork Spare Ribs…
1 kg pork ribs
4 limes, cut in half
300 g barley malt
1/4 cup (60 ml) tamari
1/4 cup (60 ml) brown rice vinegar
1/4 cup (60 ml) shaohsing wine or dry sherry
6 garlic cloves, crushed and roughly chopped
7 cm piece ginger, roughly chopped
1 tablespoon Sichuan peppercorns, dry-roasted
1 tablespoon chilli flakes
1 teaspoon salt flakes
- To make the marinade, whisk barley malt, tamari, vinegar and shaohsing or sherry together in a glass or ceramic bowl large enough to hold the ribs. Using a mortar and pestle, pound garlic, ginger, Sichuan peppercorns, chilli flakes and salt to a paste. Add paste to barley malt mixture and combine well. Add ribs and mix well. Cover and refrigerate for 3 hours or overnight.
- Preheat oven to 170°C. Place ribs in a roasting tin with marinade and roast for 30 minutes or until ribs are cooked through.
- Arrange on a serving platter with lime halves. Eat with fingers!
Enjoy….On with the colourful journey…