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Pepperpot short ribs with whipped yam and pickles
Fruit and vegetables
50g/1¾oz fresh root
ginger
, thinly sliced
½
Scotch bonnet chilli
, whole but pricked
2.5cm/1in piece fresh root
ginger
, peeled and sliced
small strip
orange
peel
1 medium
onion
, sliced
120g/4¼oz
Scotch bonnet chillies
small
garlic
clove, sliced
1 sprig fresh
thyme
125g/4½oz
red onion
, thinly sliced
125g/4½oz
watermelon
rind
1 lime, juiced
600g/1lb 5oz
yam
, peeled and largely diced
Cooking ingredients
625g/1lb 6oz
brown sugar
625g/1lb 6oz kosher
salt
5g/⅛oz
black peppercorns
25g/1oz
cinnamon
stick
6g/¼oz
cloves
1
cinnamon
stick, broken into pieces
½ tsp
cloves
1 small
bay leaf
100g/3½oz
brown sugar
½ tsp
salt
¼ tsp ground
black pepper
125ml/4fl oz
white wine vinegar
50g/1¾oz
sugar
¼ tsp yellow
mustard seeds
pinch
salt
250ml/9fl oz
white wine vinegar
50g/1¾oz white
sugar
pinch
salt
65ml/2fl oz white
vinegar
65g/2¼oz white
sugar
¼
star anise
¼ clove
1 tsp yellow
mustard seeds
1 tsp brown
mustard seeds
10g/⅓oz kosher
salt
pinch
salt
pinch ground
white pepper
Dairy, eggs and chilled
30ml/2 tbsp
double cream
60ml/4 tbsp
milk
25g/1oz unsalted
butter
Meat, fish and poultry
1.15kg/2lb 5oz short beef ribs
Other
15 ice cubes
100ml/3½fl oz cassareep
100ml/3½fl oz
rum
Back to recipe
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