200ml rice wine
100g palm sugar
80ml light soy sauce
1 litre chicken stock
1 tablespoon freshly grated ginger
2 garlic cloves, crushed
1 tablespoon sesame oil, plus a little extra
600g lamb knuckles
150g fine green beans, trimmed
2 tablespoons sesame seeds
Fresh salted chillies
2 red chillies
2 green chillies
2 tablespoons sea salt
I find that cooking lamb in stock results in a cleaner flavour. The salted chillies add a new dimension to the dish and after you’ve tried them once, you’ll start using them all the time.
Put the rice wine, palm sugar, soy sauce, chicken stock, ginger, garlic and sesame oil into a pan and bring to the boil. Add the lamb knuckles, reduce the heat and cook slowly for about 1½ hours until the lamb is soft and almost falling off the bone. Cook the green beans in boiling salted water for 3 minutes, drain and refresh in iced water. Toast the sesame seeds in a dry pan, add the fine beans with a little sesame oil and warm through. To serve, arrange the beans on a plate and top with the lamb knuckles and braising juice. Sprinkle the salted chillies over the lamb.
Fresh salted chillies:
Slice the chillies and wash in clean cold water until most seeds are removed. Remove from the water and sprinkle over the salt. Mix well and leave to marinate for 30 minutes.
There can be no doubt about the fact that Reuben Riffel is one of South Africa’s most well-known and acclaimed chefs. With no less than five restaurants in his stable (Reuben’s in Franschhoek, Reuben’s at the Robertson Small Hotel, Reuben’s at the One & Only in Cape Town, Reuben’s at Abalone House in Paternoster and finally Racine in Franschhoek), Reuben has also become a household name as the face of Robertsons Herbs & Spices and his recent role as a MasterChef South Africa judge. This award-winning chef is also father to four cookbooks: Reuben Cooks: Food is Time Travel, Reuben Cooks Local (also published by Quivertree and winner of Best Chef’s Cookbook and photography respectively at the World Gourmand Awards in 2009 and 2012), Braai: Reuben on Fire (published by Quivertree and second-place winner of the Sunday Times Cook Book of the Year award 2014) and finally Reuben at Home. Key to Reuben’s success is his unsurpassed ability to marry South African and international cuisines via an eclectic but unpretentious approach, using only the best seasonal ingredients.More About The Author
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