Cured spiced turnip and swede; short ribs from Kew on a Plate with Raymond Blanc: Recipes, Horticulture and Heritage (page 242) by Raymond Blanc and Royal Botanic Gardens at Kew
- whole cloves
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five-spice powder
This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House)
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EYB Comments
Can substitute rice wine or dry sherry for sake. The online recipe link is just for the Cured spiced turnip and swede, not the short ribs.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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