How’s your weekend going?
I come baring ribs. Some Oh-So-juicy-delicious spare ribs, thanks to my talented Chef friend; Angelo 🙂 He was so kind to invite Zahra and I into the Romoes Kitchen, where he is Executive Chef. I obviously carried a notepad and pen to jot down as many tips and tricks as I could…
We made Spare ribs paired with a Beautiful salad and barbecue sauce for me, while Zahra had the Mashed potatoes and Chicken cordon bleu.
We started with the Spare ribs.
What you will need:
Salt and pepper
Marinate ribs in ginger garlic paste, tomato paste, honey, barbecue sauce, light soy, salt and pepper.
Cook in oven for 40 minutes at 180 degrees, then toast with bell peppers, sesame seeds and aromat seasoning.
Right before we went on to prepare the Chicken cordon bleu, we witnessed an effortlessly pretty salad come to life.
Yep, we were more than ready and willing to dig in, but had to make some mashed potato with Chicken cordon bleu.
Chicken Cordon Bleu:
What You Will Need:
2 Chicken breasts
Marinate 2 batted chicken breasts in ginger-garlic paste, light soy and pepper.
Sandwich Gouda cheese between the chicken breasts, sear both outer sides of the Breast, crumb them.
Deep fry lightly and leave in oven for mins at 200 degrees.
Slice in half and serve.
All I can say is both our meals we both beautifully presented and absolutely heavenly mmm-mhmm!
Photography: Zahra Abdul
Enjoy your weekend,