Venison Loin, Orange Hollandaise

Rich roasted venison loin is paired with a buttery orange hollandaise.

Best served with homemade potato wedges and watercress and shallot salad.

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Venison Loin, Orange Hollandaise
Serves 4

Ingredients:

For the Venison: 4 Venison Loin Steaks (Arround 200g Each), 50g Unsalted Butter, Smoked Sea Salt, Black Pepper, 4 Rosemary Sprigs

For the Hollandaise: 2 Egg Yolks, 250g Unsalted Butter (Melted and Clarified), Zest 2 Oranges, Juice 1/2 Orange, Juice 1/2 Lemon, Sea Salt, Cracked White Pepper

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Method:

1) Preheat the oven to 190c. Remove the venison from the fridge and allow to come to room temperature for around 20 minutes. Season the venison with sea salt and black pepper and seal in a hot pan with a little oil for around 3 minutes each side. Add the butter and rosemary and baste the meat. Transfer to the oven and roast until cooked to your liking.

2) When the venison is cooked, remove from the oven and wrap in kitchen foil – allow to rest for around 10-15 minutes.

3) Meanwhile, make the hollandaise. Beat the egg yolks with a whisk over a barely simmering bain-marie until thick and light in colour. Be careful that the water does not get too hot and does not touch the bowl. Ensure no egg yolk sticks to the side of the bowl. Add the orange peel and whisk to combine.

4) Turn the heat off the bain-marie. Slowly add the clarified butter a little at a time whilst whisking. Do not rush this stage or you risk the sauce splitting. The sauce should be thick and smooth with an even sheen. Add the orange and lemon juice and continue to beat until smooth. Season to taste with sea salt and cracked black pepper.

5) Slice the venison and serve with the hollandaise. Best served with homemade potato wedges and watercress salad.

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Enjoy!

Beef Burgers

This is my go-to recipe for a classic burger. Best steak mince is combined with shallot, rosemary, thyme and Dijon to create a rich and satisfying burger which is great cooked on the grill.

Best served with browned onion, lettuce, dill pickles and spiced mayo on a brioche bun.

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Beef Burgers
Serves 4

Ingredients:

750g Minced Beef (85% Lean), 2 Banana Shallots (Finely Diced), Small Handful Thyme Leaves, 1 Rosemary Sprig (Leaves Finely Chopped), 2tbsp Breadcrumbs, 1 Egg White, 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1tsp Worcestershire Sauce, 1tbsp Dijon Mustard, 1tbsp Tomato Ketchup

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Method:

1) Sauté the shallot with the thyme and rosemary in a little oil over a medium heat until soft and lightly coloured – around 8 minutes. Allow to cool.

2) Combine the minced beef with all other ingredients (including the shallot mixture) in a large bowl and mix well until all ingredients are fully incorporated.

3) Shape the mixture into equal burgers and transfer to the fridge to set for at least an hour.

4) Place a large frying pan over a medium-high heat and add a little neutral oil. Fry the burgers for around 4 minutes each side or until cooked to your liking.

5) Serve on a brioche bun with some lettuce, pickles, onion and spiced mayo.

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Enjoy!

Braised and Glazed Crispy Duck

A new puppy in the household has meant a lot of quick and easy meals this last couple of weeks! However, in between plays in the garden, we cooked this slow braised duck which made a great weekend supper and would be ideal to share with friends.

Whole duck is braised in a spiced asian braising liquor which is then reduced and used to glaze the duck before roasting and is used as a serving sauce. Much more satisfying than the usual takeout crispy duck!

Best served with Chinese pancakes or thin flatbreads, sliced cucumber and spring onion.

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Braised and Glazed Crispy Duck
Serves 4

Ingredients:

1 Whole Duck (Around 2.4kg), 2 Small Onions (Peeled and Chopped), 1 Hot Red Chilli (Sliced, Seeds In), 2 Carrots (Peeled and Roughly Chopped), 2 Cinnamon Sticks, 2 Star Anise, 2 Oranges (Quartered), 1 1/2tbsp Fresh Root Ginger (Roughly Chopped), 150ml Madeira, 75ml Port, 2tbsp Soy Sauce, 150ml Hoi Sin Sauce, 2tbsp Honey, 1l Brown Chicken Stock

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Method:

1) Place a deep metal roasting tin on the stove over a medium heat. Sear the duck on all sides until well browned and set aside. Add the onion, chilli, carrot, cinnamon, star anise and ginger to the tin and fry until browned (stirring frequently).

2) Next, add the orange segments, Madeira and port to deglaze the tin and allow to reduce by half. Add the soy sauce, hoi sin sauce, honey and chicken stock and bring to the boil – stirring well until combined. Place the duck in the braising liquor and cover the tin tightly with kitchen foil. Turn the heat down low and simmer gently for 2 hours.

3) Once braised, remove the duck from the braising liquor and set aside. Strain the liquor into a clean pan and reduce by two thirds to a fairly thick consistency (you may need to add a little cornflour to thicken). Remove from the heat and set aside.

4) Pre heat your grill on high. Place the duck on a roasting tray and brush well all over with the reduced braising liquor. Place under the grill and grill for around 5-8 minutes or until the skin is well browned and crisp.

5) Once crisp, shred the meat from the bone. Serve with some of the reduced braising liquor as a sauce, some pancakes and sliced cucumber and spring onion.

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Enjoy!

Za’atar Roast Chicken with Parsley

Za’atar roasted chicken is served with homemade parsley tahini, parsley salad and lightly pickled red onion. Taken from a recipe by Ottolenghi.

Any leftover chicken makes a great salad and the tahini can be used as a salad dressing when mixed with a little rapeseed oil.

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Za’atar Roast Chicken with Parsley
Serves 4

Ingredients:

For the Chicken: 1 Whole Chicken (Quartered and Backbone Removed), 3 Garlic Cloves (Bashed), 3 Red Onions (Thinly Sliced), Rapeseed Oil, 2tsp Ground Allspice, 1tsp Ground Cinnamon, 1/2tsp Grated Nutmeg, 1 1/2tbsp Ground Sumac, 1 Large Lemon (Thinly Sliced), 150ml Chicken Stock, 2tbsp Cracked Black Pepper, 3tbsp Za’atar, 1tsp Sea Salt

For the Tahini: 150ml Tahini, 2 Garlic Cloves (Finely Chopped), Large Handful Flat Leaf Parsley, 1tbsp Lemon Juice, 1/2tsp Sea Salt, 1tsp Honey

To Accompany: Large Handful Curley Parsley (Chopped), 2 Red Onions (Finely Sliced), Sea Salt, Toasted Pinenuts, Bread Wraps

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Method:

1) Combine the chicken with the garlic, rapeseed oil, red onion, allspice, nutmeg, sumac, cinnamon, lemon, black pepper and sea salt in a large bowl. Cover and leave to marinade for at least 2 hours in the fridge.

2) Pre-heat your oven to 200c. Place the chicken in a deep baking tray and spoon over the marinade. Pour over the chicken stock and sprinkle with the za’atar. Roast the chicken in the oven for around 45 minutes or until cooked through.

3) Meanwhile, make the parsley tahini by combining all of the ingredients in a small food processor with 4tbsp water and blitzing to a fine paste. Set aside to serve.

4) Mix the sliced red onions with a little sea salt and set aside until ready to serve. When the chicken is ready, remove from the oven and slice from the bone (if preferred).

5) Spoon the marinade over the chicken and serve in wraps with the tahini, red onion, and chopped parsley. Great served with toasted pinenuts.

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Enjoy!

Rosemary Strip Steak, Tomato Salad

A deliciously light summer meal which is very quick and simple to prepare.

Sirloin steak is grilled and basted with fresh rosemary and is served with a refreshing tomato and celery salad.

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Rosemary Strip Steak, Tomato Salad
Serves 4

Ingredients:

For the Steak: 4 Sirloin Steaks (Around 8oz Each), 1 Garlic Clove (Crushed), 35ml Extra Virgin Olive Oil, Large Bunch Fresh Rosemary, Sea Salt, Cracked Black Pepper

For the Salad: 300g Mixed Cherry/Baby Tomatoes (Halved), 3 Celery Hearts (Finely Sliced), 1 Red Onion (Very Finely Sliced), Small Handful Fresh Basil (Chopped), Zest 1 Lemon, 1 Green Chilli (Finely Chopped), 25ml Extra Virgin Olive Oil, 2tbsp Sherry Vinegar, Sea Salt, Cracked Black Pepper

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Method:

1) For the steak, place a large griddle pan over a high heat. Combine the olive oil with the crushed garlic in a small bowl. Tie around half of the rosemary stalks together at the stalk end to act as a baster. Season the steaks well with sea salt and black pepper. Sear the steaks for around 2 minutes each side to achieve a good crust. Lay the rosemary which does not form the baster on the grill and place the steaks on top – continue to cook until done to your liking. Whilst cooking, dip the rosemary baster in the olive oil mixture and baste the steaks frequently. Allow the steaks to rest for at least 10 minutes before serving.

2) Meanwhile, prepare the tomato salad by combining all of the ingredients in a small bowl and seasoning to taste with sea salt and cracked black pepper.

3) Slice the steaks and serve with the tomato salad. Also great served with homemade garlic bread.

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Enjoy!

Crispy Chilli Pigs Cheeks

These crispy pigs cheeks are great rolled up in a wrap with a crunchy cucumber salad and yogurt dressing.

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Crispy Chilli Pigs Cheeks
Serves 4

Ingredients: 12 Pigs Cheeks (Daub Only), 2 Shallots (Finely Diced), 3 Garlic Cloves (Crushed), 1 Carrot (Peeled and Finely Diced), 1 Celery Stalk (Chopped), 2 Bay Leaves, 125ml Dry White Wine, 2 Star Anise, 2 Cardamom Pods, 500ml Vegetable Stock, Vegetable Oil, Sea Salt, Cracked White Pepper, 3 Green Chillies (Finely Sliced)

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Method:

1) Pour a little vegetable oil in a large casserole dish and place over a medium heat. Add the pigs cheeks and sear well on all sides – remove from the dish and set aside. Add the shallot, garlic, carrot and celery to the pan and fry until soft (around 10 minutes). Return the pig cheeks to the dish and add the white wine. Allow the wine to reduce by half and add the bay leaves, star anise and cardamom pods. Add the vegetable stock and bring to a simmer.

2) Turn the heat down low and cover the dish with a heavy lid. Allow the cheeks to braise for around 2 1/2 hours until fully tender. Once cooked, remove the cheeks from the stock and set aside to cool. The stock can be reserved for preparing another dish.

3) Place a large frying pan over a high heat and add 5tbsp of vegetable oil. Add the cheeks to the pan and lightly shred them with a fork. Season to taste with sea salt and cracked white pepper and continue to fry, tossing occasionally, until the cheeks are crispy on all sides.

4) Serve the cheeks with the sliced chilli, some flatbreads, a cucumber salad, some natural yogurt and lime wedges.

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Enjoy!

Cola Braised and BBQ Glazed Ribs

Super tender and sticky sweet ribs – perfect for summer grilling.

Pork belly ribs are slow braised in cola before being basted with homemade BBQ sauce and grilled over a high heat.

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Cola Braised and BBQ Glazed Ribs
Serves 4

Ingredients:
1 Rack of Pork Belly Ribs, 2 Cans of Cola, 8tbsp Tomato Ketchup, 8tbsp Soft Brown Sugar, 2tbsp Worcestershire Sauce, 2tbsp Sweet Chilli Sauce, 1tsp Paprika, 2tbsp Sesame Seeds (Toasted)

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Method:

1) Preheat your oven to 160c. Place the ribs in a roasting tray and cover with the cola. Cover the roasting tin tightly with kitchen foil and braise for around 2-3 hours or until the ribs are tender.

2) Once braised, transfer the ribs to a clean container to marinade and discard the cooking liquor. Make the marinade by combining the tomato ketchup, soft brown sugar, Worcestershire sauce, sweet chilli sauce and paprika in a bowl and mix well. Cover the ribs with the marinade and transfer to the fridge for at least 2 hours or preferably overnight.

3) Before serving, preheat your oven to 220c. Cook the ribs in a shallow baking tray for 30 minutes until golden. Alternatively, grill the ribs on a hot bbq. Sprinkle with sesame seeds before serving.

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Braised Lamb Meatballs, Sumac Rice

I am a big fan of meatballs and this dish of lightly spiced lamb meatballs braised with peas, preserved lemon and dried figs is great for a sharing supper.

Sumac rice is the best accompaniment to these meatballs and is equally good with other lamb dishes.

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Braised Lamb Meatballs, Sumac Rice
Serves 4

Ingredients:

For the Meatballs: 750g Minced Lamb, 1 Small Onion (Finely Diced), Large Handful Parsley (Finely Chopped), 2 Garlic Cloves (Crushed), 3/4tsp Ground Allspice, 1/2tsp Ground Cinnamon, 75g Dried Cranberries, 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1 Egg Yolk (Beaten), 200ml Vegetable Stock, 200g Freshly Shelled Peas, 2tsp Preserved Lemon Rind (Chopped), 3 Dried Figs (Finely Chopped), Large Handful Fresh Dill, Mint and Coriander (Chopped)

For the Rice: 300g Basmati Rice, 460ml Water, 25g Unsalted Butter, 2 Cinnamon Sticks, 3tsp Ground Sumac, 1tsp Sea Salt, 1tsp Cracked White Pepper

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Method:

1) Combine the minced lamb with the onion, parsley, garlic, allspice, cinnamon, cranberries, sea salt, black pepper and egg yolk in a large bowl. Mix well with your hands until fully combined. Divide into equally sized meatballs.

2) Place a large, heavy based pot (a Le Creuset casserole is perfect) on the stove top over a medium heat. Cook the meatballs in a little neutral oil until well browned all over – around 10 minutes. Add the vegetable stock, peas, preserved lemon and figs to the pot, stirring well to combine with the meatballs. Bring the mixture to a simmer and braise the meatballs in the stock for around 10 minutes or until fully cooked and the peas are tender. When ready, add the fresh herbs and stir well to combine.

3) Meanwhile prepare the rice. Melt the butter in a large pan over a medium heat. Add the rice, cinnamon sticks and season with the salt and white pepper, stirring until fully coated in butter. Add the boiling water and turn the heat down low. Cover and cook for 15 minutes. After 15 minutes, turn off the heat, remove the lid and cover with a thin tea towel before replacing the lid. Allow to rest for 10 minutes. Before serving, stir through the ground sumac with a fork to fluff the rice.

4) Serve the meatballs and braising mixture with the sumac rice and a good spoonful of natural yogurt.

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Pea and Pancetta Risotto

A great summer recipe – fresh spring pea risotto with the rich smokiness of pancetta and a little basil to finish.

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Pea and Pancetta Risotto

Serves 4

Ingredients:

300g Carnaroli Rice, 25ml Olive Oil, 300g Pancetta (Thinly Sliced and Diced), 3 Celery Stalks (Finely Diced), 2 Long Shallots (Finely Diced), 2 Garlic Cloves (Very Finely Sliced), 175ml Rosé Wine, 2 Litres Vegetable Stock, 200g Freshly Shelled Peas, 50g Parmesan (Finely Grated), 25g Unsalted Butter, 12 Basil Leaves (Finely Chopped), 8 Thin Pancetta Slices, Cracked Black Pepper

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Method:

1) Bring the vegetable stock to a simmer in a large saucepan. Place a heavy based casserole pan over a medium heat and add the olive oil. Add the pancetta to the pan and fry for around 8 minutes or until crisp. Add the celery, onion and garlic to the pan and sauté for 5 minutes until soft – stirring continuously. Meanwhile, crisp the pancetta slices under a hot grill and set aside.

2) Add the rice to the pan and coat well with the olive oil. Turn the heat up high and add the wine, simmering until almost entirely absorbed by the rice. Reduce the heat to low and add the stock, little by little (allowing the stock to be almost entirely absorbed by the rice before adding more) whist stirring until the rice is tender but has a little bite – this should take around 20-25 minutes. The risotto may not require all of the stock.

3) Remove the pan from the heat and add the peas, parmesan, butter and basil. Fold to combine, cover the pan with a heavy lid and allow to rest for 6 minutes. Once rested, beat the risotto a few times and season to taste with cracked black pepper.

4) Serve the risotto with a good crack of black pepper, a sprinkling of parmesan and the crisp pancetta slices.

Middle of Pork, Apple Sauce

A forgotten cut of pork and definitely my favourite – middle of pork combines the tenderness of loin with the flavour of belly. The belly also bastes the loin whilst cooking to ensure it remains super moist and tender.

Get your butcher to leave just enough belly attached to the loin to ensure the skin wraps around fully but does not overlap – which will help achieve some great crackling.

This is a simple recipe for perfectly cooked pork middle with apple sauce. Great served with roasted root vegetables.

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Middle of Pork, Apple Sauce
Serves 6-10

Ingredients:

For the Pork: 1 Half Middle of Pork (Rolled and tied as above and skin scored), Sea Salt, Cracked Black Pepper, Olive Oil, 1 Garlic Bulb (Halved), Handful Thyme Sprigs

For the Apple Sauce: 6 Cooking Apples (Peeled, Cored and Chopped), 25g Unsalted Butter, Caster Sugar, Zest 1/2 Lemon, Fresh Nutmeg

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Method:

1) Preheat the oven to 220c. Coat the outside of the pork middle with a thin layer of olive oil and season well with sea salt. Place on a roasting tray belly side down and transfer to the oven. Cook at 220c for 20 minutes. Turn the pork so the belly side is facing up and cook at 220c for a further 20 minutes. Turn the pork back to its original position and reduce the oven temperature to 160c. Cook the pork for a further 3-4 hours or until the belly is tender and the crackling is crisp (you may need to increase the oven temperature to 190c for the last hour of cooking to crisp the crackling). When ready, remove from the oven and allow to rest in the roasting tray for at least 30 minutes.

2) Meanwhile, make the apple sauce. Place the apple segments in a saucepan with the butter and add a small splash of water. Cover with a lid and stew the apples over a low heat until tender, stirring occasionally, for around 30 minutes or until the apples are cooked down. Transfer the apples to a blender and blend to a purée. Return the purée to the pan and add the lemon zest. Season to taste with sugar and freshly grated nutmeg. Set aside.

3) Slice the pork middle, season each slice with a little sea salt and black pepper and serve the pork with the apple purée. Great served with roasted root vegetables.