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Pork Ribs and Sausage Platter

I can't quite put into words the taste and aroma of this stew. If only photographs could carry scent. Ingredients For 4 people 3 pork ribs. 600g fresh pork sausage. A handful of pine nuts. Pitted dried prunes. Dried apricots. 1/2 kg peeled chestnuts. 1 tablespoon cornstarch. 1 teaspoon sugar. 10g dark chocolate. Salt. Olive oil. Vegetable stock. Preparation At the butcher, ask them to cut each rib into three pieces. Cut the sausage into chunks about 6cm long. Put the prunes and apricots to soften in boiling water. In a pot with hot oil, brown the rib pieces and sausage chunks. Once they're nicely golden, add the prunes, chestnuts, apricots, pine nuts, sugar, and chocolate, then cover everything with vegetable stock. If you don't have any, just use water. Cover the pot and let it cook for about 45 minutes. Every now and then, give the pot a good shake. Dissolve the cornstarch in a bit of water and stir it into the sauce, then cook for another...

Sweet Potato and Chocolate Tart


Make it as one large tart or go for individual portions - both work beautifully!

 

ingredients

  • 1 round sheet of puff pastry.
  • 2 whole eggs plus 2 extra egg whites.
  • 1 pinch of salt.
  • 400g sweet potato, cooked with skin on.
  • 300g cooking cream (heavy cream).
  • 1/2 tsp ground cinnamon.
  • 150g brown sugar.
  • 1 round springform pan, 28cm diameter.

for the topping:

  • 100ml whipping cream (35% fat).
  • 1 tablespoon powdered sugar.
  • Dark chocolate (melted in the microwave or double boiler).

preparation

Preheat your oven to 180°C.
Roll out the puff pastry over the pan lined with the same parchment paper it came wrapped in. Shape it to fit the pan and trim off any excess pastry hanging over the edges.
Prick the pastry all over with a fork, then cover it with a circle of parchment paper. Fill with dried beans or pie weights to keep the pastry from puffing up too much.
Bake for 12 minutes, then remove the beans and parchment...
Peel the sweet potatoes and mash them until you get a smooth paste.
In a separate bowl, beat the whole eggs and egg whites with the sugar and a pinch of salt. Mix in the sweet potato paste and cream until everything's well combined.
Cook this custard over low heat, stirring constantly so it doesn't stick to the bottom, until it thickens nicely.
If you have a Thermomix, you can do this step in 8 minutes at 100°C, speed 3.5.
Pour the custard into your pan, right over the pre-baked pastry base, and pop it back in the oven.
Bake for 30 minutes, or until the custard starts turning golden on top.
Let it cool completely before decorating.
Once it's thoroughly cooled, drizzle with melted chocolate and pipe rosettes of whipped cream around the edges...
You can also make these as small individual tartlets if you prefer...


Enjoy your dessert!

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