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Ingredients
(Serves 4–6 hungry people)• 1.5 kilograms beef short ribs, cut into chunky pieces
• 2 tablespoons sesame oil (divided)
• 1 large onion, finely sliced
• 6 cloves garlic grated
• 2 tablespoons fresh ginger, grated
• ½ cup hoisin sauce
• ⅓ cup soy sauce
• ¼ cup rice vinegar (or apple cider vinegar)
• ⅓ cup brown sugar or honey• 1 cup cling peach purée• ½ cup water or beef stock• 1–2 red chillies, finely chopped (optional, but highly recommended)
• 2 tablespoons fresh lime juice
• 1 tablespoon cornflour mixed with 2 tablespoons cold water (optional, for thickening)• Toasted sesame seeds & sliced spring onions, to serveMethod
1. Sear & Sizzle:
Heat 1 tablespoon sesame oil in a large heavy pot or casserole over medium-high heat. Sear the ribs in batches until golden and caramelised on all sides. Remove and set aside.1. Build the Base:
In the same pot, add remaining sesame oil. Toss in onion, garlic, and ginger. Sauté until soft and fragrant — the kind of smell that makes people wander into your kitchen asking, “What’s cooking?”1. Make the Magic:
Stir in hoisin, soy, vinegar, sugar, peach purée, water (or stock), and chilli. Bring to a simmer, then slide the ribs back in and coat them lovingly in that sticky sauce.1. Slow and Low:
Cover and cook gently on low heat for about 2½ to 3 hours (or bake covered at 160°C), until the meat is meltingly tender and the sauce is thick and glossy.2. If the sauce feels too thin, stir in your cornflour slurry and simmer uncovered for 5–10 minutes until luscious.3. Finish & Flaunt:
Stir through lime juice for balance, then scatter with spring onions and sesame seeds.4. Serve with steamed jasmine rice or coconut rice, or pile them high on a platter with napkins and no shame.Tip
Roast some halved fresh peaches brushed with sesame oil and drizzle of honey to serve alongside. The warm fruit against that savoury glaze is pure seduction on a plate.

Ingredients
(Serves 4–6 hungry people)• 1.5 kilograms beef short ribs, cut into chunky pieces
• 2 tablespoons sesame oil (divided)
• 1 large onion, finely sliced
• 6 cloves garlic grated
• 2 tablespoons fresh ginger, grated
• ½ cup hoisin sauce
• ⅓ cup soy sauce
• ¼ cup rice vinegar (or apple cider vinegar)
• ⅓ cup brown sugar or honey• 1 cup cling peach purée• ½ cup water or beef stock• 1–2 red chillies, finely chopped (optional, but highly recommended)
• 2 tablespoons fresh lime juice
• 1 tablespoon cornflour mixed with 2 tablespoons cold water (optional, for thickening)• Toasted sesame seeds & sliced spring onions, to serveMethod
1. Sear & Sizzle:
Heat 1 tablespoon sesame oil in a large heavy pot or casserole over medium-high heat. Sear the ribs in batches until golden and caramelised on all sides. Remove and set aside.1. Build the Base:
In the same pot, add remaining sesame oil. Toss in onion, garlic, and ginger. Sauté until soft and fragrant — the kind of smell that makes people wander into your kitchen asking, “What’s cooking?”1. Make the Magic:
Stir in hoisin, soy, vinegar, sugar, peach purée, water (or stock), and chilli. Bring to a simmer, then slide the ribs back in and coat them lovingly in that sticky sauce.1. Slow and Low:
Cover and cook gently on low heat for about 2½ to 3 hours (or bake covered at 160°C), until the meat is meltingly tender and the sauce is thick and glossy.2. If the sauce feels too thin, stir in your cornflour slurry and simmer uncovered for 5–10 minutes until luscious.3. Finish & Flaunt:
Stir through lime juice for balance, then scatter with spring onions and sesame seeds.4. Serve with steamed jasmine rice or coconut rice, or pile them high on a platter with napkins and no shame.Tip
Roast some halved fresh peaches brushed with sesame oil and drizzle of honey to serve alongside. The warm fruit against that savoury glaze is pure seduction on a plate.

Cooks playground Peachy Hoisin Short Ribs

Ingredients
(makes 8 rolls)• 8 rice paper wrappers

• 4 butter lettuce leaves, shredded

• 1 large firm, ripe nectarine, thinly sliced
•
• ½ cucumber, deseeded and cut into fine matchsticks or ribbons
•
• 150 g to 200g smoked trout (or hot-smoked salmon), flaked
•
• A handful of fresh mint leaves
•
• A handful of fresh coriander leaves
•
• 1 spring onion, finely shredded
•
• 1 small avocado (optional), sliced thinly
•
• Toasted sesame seeds, to serve

Orange Soy Dressing

* 3 tablespoons soy sauce

• 1 tablespoon lime juice

• Juice of 1 orange

• 1 tablespoon orange zest

• 1 teaspoon honey or maple syrup

• 1 teaspoon sesame oil

• 1 teaspoon grated ginger

• 1 clove garlic grated
•
• 1 small red chilli, finely chopped
Stir all the ingredients together, taste and adjust to suit your tastebudsMethod1. Prep your filling: Arrange all the filling ingredients in little bowls, it makes rolling feel like spa therapy.2. Soften the wrappers:Dip one rice paper wrapper at a time into warm water for 10–15 seconds until just pliable. Lay it flat on a clean, damp tea towel.3. Assemble the beauty:
Lay some shredded lettuce down the centre.Add a few slices of nectarine, cucumber, flakes of smoked trout, herbs, and a touch of spring onion or avocado.4. Wrap it up:
Fold the sides over, then roll tightly from the bottom up like a little rice-paper treasure.5. Serve and shine:
Arrange on a platter, brush with a few sesame seeds for sparkle, and serve with your dipping sauce

Cooks playground - Crystal Spring Rolls with Smoked Trout and Nectarines

Smile fm_Mothers day 2025

The Cooks Playground with Jenny Morris

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