Crown Rib Soup Ribs Recipe with Corn Souffle Filling for festive table.
Inexpensive milk pig ribs keep fit crowns thanks to a round baking dish (no need for twine!). Crown stuffed with corn souffle, and decorated gemstones from cranberries, – festive decoration table, you can impress guests even if you have limited budget.
Time: 10 час. 40 min Difficulty: medium Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Crown of ribs
- Two strips (700-1300 gr.) Ribs of a young pig
- 1 tbsp. l coriander seeds, crushed
- 1 tbsp. l black pepper crushed
- 1 tbsp. l fresh thyme leaves chopped
- 2 tsp light brown sugar
- Coarse salt
- Special equipment: 25 cm round shape for baking a cake with split walls
Souffle filling
- 450 gr canned corn, drain the liquid
- 1 and 1/4 Art. cornmeal
- 1/2 tbsp. premium wheat flour
- 1 tbsp. l Sahara
- 1 tsp baking powder
- 1/2 tsp soda
- Coarse salt
- 1 tbsp. sour cream
- 1/4 Art. milk
- 2 large eggs separated, plus 2 large egg whites
- 1/4 Art. chopped fresh chives
- 3 tbsp. l fresh thyme leaves, chopped, plus whole twigs for decoration
- 4 tbsp. l (60 gr.) Unsalted butter, melted, plus extra for lubrication
Cranberry Topping
- 1/2 tbsp. fresh or frozen cranberries
- 1/4 Art. Sahara
Recipes with similar ingredients: pork, corn, eggs, sour cream, milk, coriander, thyme, cranberries
Recipe preparation:
- Prepare the ribs for the crown: in a small bowl mix coriander, pepper, thyme, brown sugar and 1 tbsp. l salt. Rub a lot of ribs with the mixture. Place on a baking sheet, cover wrap and refrigerate for 8 hours or nights.
- Preheat the oven to 180 ° C and cover the baking sheet with foil. Place the round shape on the baking sheet. Loosen the walls of the mold and disconnect from the base. Install ribs along the inside rim, bony side to the metal to form a circle. (Rim should look like a corset stretched around the ribs.)
- Prepare the filling: spread the corn in an even layer in center of the crown of ribs. In a medium bowl, combine the cornmeal, wheat flour, granulated sugar, baking powder, baking soda and 1.5 tsp. salt. In another medium bowl, beat sour cream, milk, and 2 eggs. the yolk. Mix the sour cream mixture with the cornmeal mixture. Add onions, thyme and butter. With an electric mixer beat 4 egg whites until formed steady peaks. Stir egg whites into corn dough flour.
- Pour the dough over the corn in the middle of the ribs and tighten walls of the form. Fry until ribs are cooked, and the souffle will harden in about 1 hour 50 minutes.
- Prepare a sprinkle of cranberries: in the meantime, combine in small stewpan cranberries, granulated sugar and 1/4 tbsp. water. Bring to a boil and simmer over low heat until liquid does not boil until about 1 tbsp. l., and cranberries will be glossy and translucent, about 20 minutes.
- Put on the oven mitts, loosen the edges of the mold and carefully remove the rim. Using a large spatula, remove the crown from the base forms and transfer it to a serving dish. Lubricate the souffle butter, sprinkle with cranberries and garnish with a few twigs thyme.
