Filter
Reset
Sort ByRelevance
Chunker
Spicy short ribs in mango marinade
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the mango, remove the pulp from the pit and cut into cubes. Mash together with half of the lemon juice, sweet soy sauce, sambal, pressed garlic, 2 teaspoons of coarsely ground pepper, a pinch of salt and 2/5 of the sesame oil. Use a quarter of this and spread the meat with it.
-
Then put the meat in a plastic bag and put it in the refrigerator for at least 4 hours. Store the remaining marinade separately.
-
Place the meat in an oven dish and place it in the oven. Switch the oven on at 140ºC and roast the meat for 3 hours. Then put the oven at 200ºC and spread the meat with some of the remaining marinade. Leave to roast for another 15 minutes, until the meat turns nicely.
-
Cut the mini-romana heads in thin strips. Arrange them on a dish and sprinkle with a little salt. Sprinkle with the remaining sesame oil and the remaining lemon juice. Serve the meat on the lettuce, sprinkled with sesame seeds. Drip the remaining marinade over it.
-
25 minMain dishfrozen puff pastry, spring / forest onion, creme fraiche, lemon juice, olive oil, fresh spinach, salmon, green bean, breakfast bacon, butter,salmon packages with spinach and green beans
-
60 minMain dishroot, pine nuts, white cheese cubes, bunch onion, basil, butter, pesto alla genovese, olive oil, filo pastry, Sesame seed,filo package with carrot and cheese
-
20 minMain dishpandan rice, rice, steamed mackerel, peanut oil, sunflower oil, Thai Red curry pasta, coconut milk, Thai fish sauce, lemon juice, honey, coriander, lime, cucumber, garlic sauce, yogurt,mackerel curry with cucumber salad
-
20 minMain dishlimes, Thai chicken fillet cubes with lemongrass, wok shrimp with garlic, Aioli,chicken shrimp skewers with aioli
Nutrition
875Calories
Fat114% DV74g
Protein50% DV25g
Carbs9% DV26g
Loved it