Spicy Short Ribs & Mashed Sweet Potatoes
What you will need...
1 x 10.5 oz 300g
1 x 8 oz 227g
1 tbsp 15g
2 tbsp 20g
1 can
2 tbsp 30mL
1lb 454g


Summer Fresh Spicy Chilli Topped Hummus
Summer Fresh Tweet Potato Hummus
Toasted Sesame Oil
Gay Lea Real Whipped Cream
Soy Sauce
Short Ribs, Korean-Style, cut into small portions
Salt & Pepper, to taste
Medium Sized Sweet Potatoes, skinned and cubed
Green Onion, chopped for garnish to taste

What you will do...

In a glass dish, toss short ribs in 1 Tbsp of Soy Sauce, cover and let marinate in the refrigerator for about 2-3 hours. Mix half of the Summer Fresh Spicy Chilli Topped Hummus with honey, sesame oil, and reamining Soy Sauce. Stir until well mixed and smooth. If necessary, stir in a little water.

Boil the sweet potatoes for about 20 minutes, or until tender. Brush short ribs with spicy hummus mixture from step one, and grill medium-high heat about 3-4 minutes per sid, or until desired doneness is reached. Drain the sweet potatoes and mash. Add about half of the Summer Fresh Sweet Potato Hummus and about 250mL / 1 cup of Gay Lea Real Whipped Cream, and mix until well combined.

Place a large dollop of mashed sweet potato on the center of a small plate. Prop one short rib in the center of the mashed sweet potato. Garnish with chopped green onion and serve with extra Summer Fresh Spicy Chilli Topped Hummus for dipping.

Makes 6-8 - Enjoy!

TIP: If you prefer regular mashed potatoes to sweet potato, try whipping them with some Summer Fresh Roasted Garlic Hummus

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