Andy Tan | Vice President, Singapore Junior Chefs Club
The California Raisin is a very versatile ingredient that can be used in both savoury and sweet dishes. In this recipe, I’ve incorporated the natural sweetness of the California Raisins to balance the richness of the ribs, while also adding extra nutritional value to the dish.
Transfer flours and salt to a mixer with a K-beater attached. Gradually add egg yolk until fully incorporated.
Gradually add olive oil, water and white wine, mixing until they are well combined. Roll, portion and cut to size.
Toss butternut squash with olive oil and thyme, and roast for 25 minutes at 160°C until soft. Blend butternut squash into a purée, then add butter and season with salt and pepper.
Preheat oven to 170°C. Season short ribs with salt and black pepper.
Heat oil in a shallow pan until it starts to shimmer. Sear ribs on all sides to a deep brown, then remove and place into another pan.
Add mirepoix to the first pan and cook, stirring frequently to brown the onions.
Add tomato paste and cook until it turns a deep brown and gives off a sweet aroma.
Deglaze the pan with red wine. Return the ribs and jus into the pan and add enough stock and Espagnole sauce to cover them and return it to the oven and cook for 2 hours.
Once the short ribs are tender, remove the short ribs from the pan and strain the sauce.
To finish the sauce, reduce the liquid until it develops a good flavour and consistency. Skim to degrease.
Mix all ingredients (except the chopped pine nuts) together.
Spread a thin layer of the wet mixture onto a non-stick pan and pan-fry until golden brown, sprinkling chopped pine nuts onto the crisp while frying.
Melt butter in non-stick skillet over medium heat. Add sugar and cook until sugar dissolves.
Add onions, cover and cook for 30 minutes until onions are very tender. Add vinegar and California Raisins to onion mixture and season to taste.
Spread the butternut purée on a serving plate. Place ravioli skin onto the plate, then top with the portioned beef short rib and another ravioli skin. Spoon some California Raisin marmalade over. Finish with some beef sauce and garnish with a pine nut crisp.
Ingredients
Directions
Transfer flours and salt to a mixer with a K-beater attached. Gradually add egg yolk until fully incorporated.
Gradually add olive oil, water and white wine, mixing until they are well combined. Roll, portion and cut to size.
Toss butternut squash with olive oil and thyme, and roast for 25 minutes at 160°C until soft. Blend butternut squash into a purée, then add butter and season with salt and pepper.
Preheat oven to 170°C. Season short ribs with salt and black pepper.
Heat oil in a shallow pan until it starts to shimmer. Sear ribs on all sides to a deep brown, then remove and place into another pan.
Add mirepoix to the first pan and cook, stirring frequently to brown the onions.
Add tomato paste and cook until it turns a deep brown and gives off a sweet aroma.
Deglaze the pan with red wine. Return the ribs and jus into the pan and add enough stock and Espagnole sauce to cover them and return it to the oven and cook for 2 hours.
Once the short ribs are tender, remove the short ribs from the pan and strain the sauce.
To finish the sauce, reduce the liquid until it develops a good flavour and consistency. Skim to degrease.
Mix all ingredients (except the chopped pine nuts) together.
Spread a thin layer of the wet mixture onto a non-stick pan and pan-fry until golden brown, sprinkling chopped pine nuts onto the crisp while frying.
Melt butter in non-stick skillet over medium heat. Add sugar and cook until sugar dissolves.
Add onions, cover and cook for 30 minutes until onions are very tender. Add vinegar and California Raisins to onion mixture and season to taste.
Spread the butternut purée on a serving plate. Place ravioli skin onto the plate, then top with the portioned beef short rib and another ravioli skin. Spoon some California Raisin marmalade over. Finish with some beef sauce and garnish with a pine nut crisp.