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Susan Jung

However much you might be tempted, avoid firing up the barbecue today; if your father is at all typical, he will want to assume control of the cooking.  Today is Father's Day, so let   him relax with an ice-cold beer or a glass of wine (or a shot - or two - of whisky, if that's what he prefers), while you cook this simple meal for him.
Maple-glazed ribs (pictured)
Ribs should be cooked long and slow to make them tender and allow most of the fat to drip out. They taste even better when cooked in a covered barbecue over an indirect heat - but save that idea for another day.
2 racks of pork ribs, about 1kg each
250ml maple syrup
1 small onion, finely grated
2 garlic cloves, minced (or  to taste)
2 tsp grated fresh ginger
1 or 2 bird's-eye chillies, finely minced (or  to taste)
1 tsp Dijon mustard
15ml fresh lime juice
30ml fresh orange juice
Finely grated zest of one orange
20ml soy sauce
15ml Worcestershire sauce
1/2 tsp paprika
Fine sea salt and freshly ground black pepper
If the butcher hasn't done it, remove the tough membrane from the concave side of the ribs. Use a sharp knife to make slits in the meaty parts between the bones. Whisk the maple syrup with the onion, garlic, ginger, chilli, mustard, lime juice, orange juice and zest, soy sauce, Worcestershire sauce, paprika and salt and pepper. Rub the marinade into the   ribs and leave at room temperature for two hours, or in the refrigerator for up to eight hours.
Preheat the oven to 120 degrees Celsius. Drain the ribs(reserve the marinade) and place in one layer on a metal rack set in a large baking tray (to make cleaning easier, line  with aluminium foil). Bake at 120 degrees for at least two hours, or until the ribs are tender. Baste the ribs occasionally with the marinade but let them finish cooking undisturbed for  the last 30 minutes. If the ribs are too pale, turn the heat up to 200 degrees  for  another 10 minutes. Serves four to six.
If you're going to cook the kabocha squash gratin  (see below), remove the ribs from the oven, cover  loosely with aluminium foil and turn the  temperature to 180 degrees.
Kabocha squash gratin
Kabocha is a Japanese squash with a matte-green rind and beautiful orange flesh. Take care when  cutting the rind because it's very hard.
1kg kabocha squash
30ml extra virgin olive oil
2 medium garlic cloves, minced
1 tsp dried chilli flakes (or to taste)
100 grams finely grated gruyere
200ml cream
30 grams finely grated parmesan
30 grams panko (Japanese breadcrumbs)
Freshly ground black pepper, to taste
Unsalted butter, for greasing the ramekins
Preheat the oven to 180 degrees. Scrape out the seeds and fibre from the cavity of the squash and carefully cut away the hard shell (it's okay if there's a bit of green on the flesh). Cut the squash into 5mm-thick slices and mix  with the oil, garlic, chilli, gruyere and black pepper. Grease four to six shallow individual-portion ramekins with butter and divide the squash between them  (you can use one large ramekin -  allow for a longer cooking time). Pour the cream over the squash then sprinkle with parmesan and panko. Bake at 180 degrees for about 30 minutes, or until the squash is tender.
Chocolate pots de creme
This is a very rich way to finish a meal. This custard should be baked in advance and chilled for several hours.
450ml cream
150ml whole milk
150 grams bittersweet chocolate (with a cacao content
of about 70 per cent), chopped
6 large egg yolks
70 grams sugar
1/4 tsp fine sea salt
10ml vanilla extract
30ml cognac, whisky or brandy
Unsweetened whipped cream, to serve
Preheat the oven to 170 degrees. Pour the cream and milk into a saucepan and heat until it's simmering. Add the chopped chocolate and stir until it melts. Whisk the egg yolks with the salt and sugar. Ladle about 100ml of the chocolate-cream mixture into the yolks and whisk until smooth. Whisking constantly, add the chocolate-cream  to the yolks in a steady stream. Stir in the vanilla and liquor then strain the custard through a fine sieve into a clean bowl. Place eight 120ml ramekins  on a 3cm-deep baking tray.
Carefully pour the mixture into the ramekins. Place the tray in the oven then pour in hot water  halfway up the sides of the ramekins. Loosely drape a sheet of aluminium foil over the ramekins then bake at 170 degrees for about 30 minutes or until done; the custard will be a little wobbly at the centre when you shake the ramekin. Allow to cool at room temperature then wrap each ramekin individually in plastic wrap and chill in the fridge for several hours. Serve with a dollop of unsweetened whipped cream. Leftover pots de creme can be refrigerated for  three days.
styling Corner Kitchen Cooking School



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