Chipotle and Ginger Ribs

Chipotle and Ginger Ribs

Ribs are the ultimate in comfort food and should not be resigned solely to the BBQ! These ribs are marinated in a chipotle and coriander rub before being roasted in the oven and glazed with a ginger and lemon syrup.

Great grazing food, the ribs can be prepared the day ahead before a quick blast in the oven to reheat before glazing.

Chipotle and Ginger Ribs
Serves 4 +

Ingredients:

For the Ribs: 3 Racks of Baby Back Ribs – with a good amount of meat on the bone.

For the Rub: 2tsp Chipotle Powder, 1tbsp Coriander Seeds, 1tsp Cumin Seeds, 1tsp Fennel Seeds, 1tsp Sea Salt, 2tbsp Dark Brown Muscovado Sugar

For the Glaze: Reserved Pork Juices, 1/2 Garlic Clove (Grated), Zest and Juice 1 Lemon, 1tbsp Chopped Fresh Rosemary, 2″ Ginger (Finely Chopped), 2tbsp Spring Onions (Chopped), 1tbsp Light Brown Sugar

Method:

1) Make the marinade by combining all of the ingredients in a spice grinder or pestle and mortar and crushing/blitzing to a fine powder. Rub each rack with a liberal amount of chipotle rub (you probably won’t need it all) and place in the fridge to marinade for at least 2 hours.

2) Pre heat the oven to 200c. Wrap each rack tightly in kitchen foil and transfer to the oven. Cook for around 2 hours or until the meat is pulling from the bone. Remove from the oven and remove the racks from the tin foil, being careful to reserve the cooking juices.

3) Cut each rack into manageable portions and place in a baking tray. Return to the oven to crisp slightly. Meanwhile, make the glaze by placing the cooking juices and all other ingredients into a small saucepan. Place over a medium heat and heat until the mixture thickens slightly, keep warm.

4) Remove the ribs from the oven and brush over the glaze with a pastry brush. Serve the ribs whilst still warm with a sprinkling of chopped spring onions.

Enjoy!

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Italian Meatballs

Italian Meatballs

Italian meatballs braised in tomato sauce are a true delight. This is my recipe for no fuss, perfect Italian Meatballs.

Great comfort food for when you have a few mouths to feed – the secret is a blend of minced pork and beef bound with bread and milk.

Roast and then braise these meatballs in your favourite tomato sauce and serve with pasta.

Italian Meatballs
Serves 5

Ingredients:
400g Minced Beef (Preferably Course Ground)
400g Minced Pork (Preferably Belly and Course Ground)
2 Slices White Bread (Gluten Free if Required)
75ml Milk
Large Handful Chopped Parsley
75g Grated Parmesan
1 1/2tsp Dried Oregano
1tsp Sea Salt
2tsp Cracked Black Pepper

Method:

1) Preheat the oven to 200c. Remove the crusts from the bread and soak in the milk. Combine all of the ingredients in a large bowl, including the bread and milk, and mix well with your hands to combine.

2) Roll the mixture into balls around the size of a plum – you should get around 15 meatballs.

3) Transfer the meatballs to a lined baking tray and bake in the oven for 20 minutes or until cooked through. When ready, remove and transfer to a large pan. Pour over your tomato sauce and braise for 5-10 minutes until the sauce has come to a simmer.

4) Serve the meatballs and sauce with pasta and top with a little grated parmesan and cracked black pepper.

Enjoy!

Steak Frites

Steak Frites

The epitome of French brasserie food – Steak Frites is a firm favourite for a weekday supper.

Sirloin steak which has been dry aged, on the bone for 35 days by my butcher is served with double cooked fries and garlic and black pepper butter.

A quicker version of my perfect fries makes this an ideal weekday meal. The butter can be made in bulk and stored in the freezer for when needed.

Steak Frites
Serves 4

Ingredients:

For the Steak and Butter: 4 Sirloin Steaks (Preferably Rib End, Well Trimmed), Sea Salt, Cracked Black Pepper, 10ml Rapeseed Oil, 60g Unsalted Butter, 1 Garlic Clove (Finely Chopped), 1tsp Sea Salt, 3tsp Cracked Black Pepper

For the Fries: 8 Large Maris Piper Potatoes (Peeled and Chipped and Stored in Water), Sea Salt

Method:

1) Prepare the butter by allowing the butter to come to room temperature and placing in a small bowl. Add the garlic, 1tsp sea salt and 3tsp cracked black pepper and mix well to combine. Transfer to some cling film and roll tightly into a sausage, winding both ends to compress. Transfer to the freezer until ready to serve.

2) Pre heat a fryer filled with vegetable oil to 160c. Drain and dry the chips from the water and fry in batches for 4-5 minutes until just starting to turn colour. Remove from the fryer and drain, storing on a large flat baking tray until ready for the final fry.

3) Turn the fryer up to 190c. Fry the fries again, in batches, for around 3-4 minutes or until golden brown and crisp. Remove, drain on some kitchen towel and season with sea salt. Keep warm until ready to serve.

4) Meanwhile, place a large frying pan over a high heat and add the rapeseed oil. Season each steak liberally with sea salt and cracked black pepper. Fry for around 3-4 minutes each side until cooked to your liking – this will depend entirely on thickness. Set aside and allow to rest for at least 10 minutes.

5) Serve the steaks with a slice of the garlic and black pepper butter and a good amount of fries.

Enjoy!

Venison, Hazelnut Hollandaise

Venison, Hazelnut Hollandaise

Venison loin pairs perfectly with candied hazelnuts and hazelnut hollandaise – a truly delicious combination.

A real dinner party showstopper – this is a surprisingly simple dish which is sure to impress.

Best served with roasted potatoes or fries and roast parsnips.

Venison, Hazelnut Hollandaise
Serves 4

Ingredients:

For the Venison: 1kg Venison Loin (Cut into 4 Equal Portions), 1 Garlic Clove, 3 Thyme Sprigs, 25g Unsalted Butter, Sea Salt, Cracked Black Pepper

For the Hollandaise: 2 Egg Yolks, 200g Clarified Butter, 25-50ml Hazelnut Oil (To Taste), 1tbsp White Wine Vinegar, 1tsp Lemon Juice, Sea Salt, Cracked White Pepper

For the Candied Hazelnuts: 75g Caster Sugar, 2tbsp Water, 50g Hazelnuts

Method:

1) Make the hollandaise by placing a large bowl over a just simmering pan of water (careful the water does not touch the bowl). Whisk the two egg yolks in the bowl to a thicker consistency which is pale in colour. Add the vinegar and whisk. Slowly add the hazelnut oil to taste whilst whisking. Gradually add the butter whilst continually whisking (as you would do when making a mayonnaise) until exhausted and a thick consistency is achieved. Add the lemon juice and season to taste with salt and white pepper. Set aside or keep warm until ready to serve.

2) Pre-heat a dish in the oven to 200c. Place a large frying pan over a high heat and add the butter. Season the venison portions with sea salt and black pepper and seal in the pan for 2 minutes each side with the thyme and garlic. Transfer to the dish in the oven and cook for around a further 8-12 minutes or until cooked to your liking (I aim for an internal temperature of around 51-53c). Remove from the oven when done and allow to rest for 10 minutes.

3) Meanwhile make the candied hazelnuts. Place the sugar and water in a small saucepan and place over a high heat. Bring to the boil and continue to boil until a golden caramel is achieved. Remove from the heat and stir in the hazelnuts. Quickly pour the mixture onto a baking mat and try to separate the hazelnuts with a pair of spoons before the mixture cools.

4) Once rested, cut the venison portions on the diagonal and serve with the hazelnut hollandaise and candied hazelnuts.

Enjoy!

Chicken Milanese

Chicken Milanese

A delicious and comforting supper, chicken Milanese is a staple recipe in my kitchen and always goes down well.

Pounded chicken is coated in breadcrumbs mixed with cayenne, thyme, oregano and paprika before being shallow fried in rapeseed oil.

Best served with pasta bound with a simple tomato sauce.

Chicken Milanese
Serves 2

Ingredients:

2 Chicken Breasts, 4 Slices Stale Bread, 1tsp Cayenne Pepper, 1tsp Paprika, 1tsp Oregano, 1tsp Thyme, Small Handful Parsley, 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1 Egg White, Rapeseed Oil

Method:

1) Combine the bread with the cayenne, paprika, oregano, thyme, parsley, sea salt and black pepper in a food processor and blitz to a crumb. Pour into a wide, shallow dish. Place the egg white in a second wide, shallow dish.

2) Remove the inner fillet from the chicken breasts and butterfly each breast in half. Place a slice of the chicken between plastic wrap and pound with a meat hammer or rolling pin until around 2-3mm thick. Repeat with the remainder of the chicken.

3) Heat a large non-stick frying pan over a medium heat and add enough rapeseed oil to cover the pan by 0.5cm. Dip each piece of chicken in the egg white then into the breadcrumbs – pressing to ensure each side is coated well. Place in the pan and cook for around 4 minutes each side until cooked through. Continue in batches until all of the chicken is cooked (you may need to refresh the oil between batches), keeping the cooked chicken warm whilst the remainder cooks.

4) Serve the chicken with some grated parmesan and lemon wedges. Also great served with pasta and tomato sauce.

Enjoy!

Pulled Pork, Chipotle Slaw

Pulled Pork, Chipotle Slaw

Melt in the mouth, six-hour pulled pork and chipotle slaw is a marriage made in heaven!

Providing you have time to play with, pulled pork is one of the easiest and most satisfying dishes you can cook. Whilst some swear by using a bone in joint of pork shoulder, a boneless shoulder of pork works just as well and is much easier to cook and get ahold of –  a piece from towards the neck gives the best results.

Time and temperature is the key to great pulled pork, get that right and this makes a superb change from the traditional sunday roast!

Pulled Pork, Chipotle Slaw
Serves 4 (With Leftovers)

Ingredients:

For the Pork: 1.25kg Boneless Pork Shoulder, 2tsp Sea Salt, 2tsp Cracked Black Pepper, 2tsp Smoked Paprika, 1tsp Oregano, 8 Garlic Cloves (Bashed)

For the Chipotle Slaw: 1/3 Head White Cabbage (Finely Sliced), 2 Carrots (Peeled and Grated), 2 Apples (Cored and Julienned), 2tbsp Sultanas, 3tbsp Crème Fraîche, 1tbsp Mayo, 1/2tsp Sea Salt, 3tsp Chipotle Powder (Or To Taste)

Method:

1) Pre-heat the oven to 220c. Rub the pork with the salt, pepper, paprika and oregano – massaging into the meat. Place the garlic cloves on a roasting tray and place the shoulder on top. Place in the oven and roast at 220c for 20 minutes.

2) Turn the oven down to 150c and roast for 3 hours. Turn the oven down to 130c and roast for a further 2 hours. Turn the oven down to 110c and roast for a final 1 hour.

3) Meanwhile, make the slaw by combining all of the ingredients in a large bowl and mixing with a fork until fully combined. Cover and store in the fridge until ready to serve.

4) Remove the pork from the oven and pull gently with two forks – continue until you have pulled the entire shoulder. Serve with the chipotle slaw in bread rolls.

Enjoy!

Foie Gras, Banana, Raspberry

Foie Gras, Banana, Raspberry

Pan seared duck foie gras with nutmeg fried banana, Sauternes reduction and dried raspberry pieces.

A decadent and delicious combination which is very simple to prepare, this is best served with a little toasted bread or brioche.

Foie Gras, Banana, Raspberry
Serves 2

Ingredients:

2 Slices Duck Foie Gras, 1 Banana, 15g Unsalted Butter, 150ml Sauternes, 100ml Brandy, 1 Sprig Rosemary, 1/2tsp Grated Nutmeg, Sea Salt, Cracked White Pepper, Free Dried Raspberry Pieces

Method:

1) Make the reduction by combining the Sauternes with the brandy and rosemary in a small saucepan. Bring to the boil and simmer until reduced by 2/3 (around 10-15 minutes) – you should be left with fairly thick reduction. Strain and set aside.

2) Cut a 2 inch section from the banana and peel. Slice the section in half vertically. Season the banana pieces with grated nutmeg and a little sea salt. Heat a small frying pan over a medium heat, add the butter and allow to melt. Fry the banana for 2 minutes each side until lightly browned. Remove from the pan and set aside.

3) Heat a non-stick sauté pan over a medium-high heat. Season the foie gras with a little sea salt and cracked white pepper. Fry for 1-2 minutes each side until browned and just cooked.

4) Serve the foie gras with the fried banana, Sauternes reduction and a good amount of freeze dried raspberry pieces. Best accompanied with toasted bread or brioche.

Enjoy!

Chicken, Mushroom, Blue Cheese

Chicken, Mushroom, Blue Cheese

Chicken stuffed and rolled with pancetta, parmesan and mushroom duxelle, served with blue cheese cream sauce.

A delicious and impressive supper, full of earthy flavour from the mushroom and blue cheese. Wrapping the chicken tightly in kitchen foil before baking ensures it retains its shape.

This dish is best served with roast parsnip and sauté potatoes.

Chicken, Mushroom, Blue Cheese
Serves 2

Ingredients:

For the Chicken with Mushroom Duxelle: 2 Chicken Breasts, 25g Unsalted Butter, 150g Wild Mushrooms (Very Finely Chopped), 1 Shallot (Finely Chopped), 1 Garlic Clove (Crushed), 50g Smoked Pancetta (Diced), 1/4tsp Grated Nutmeg, Small Handful Parsley (Chopped), 2tbsp Grated Parmesan, Sea Salt, Cracked Black Pepper

For the Blue Cheese Sauce: 100ml Single Cream, 50-75g Blue Cheese (To Taste), 1/2tsp Worcestershire Sauce, Sea Salt, Cracked Black Pepper

Method:

1) Begin by making the duxelle. Heat a sauté pan over a medium heat and melt the butter. Add the garlic, shallot and pancetta and fry for 5 minutes until the pancetta is crisp. Add the mushrooms and sweat for 10-15 minutes until the majority of the moisture has evaporated from the pan – stir frequently. Add the parsley and nutmeg and season with sea salt and black pepper. Set aside to cool.

2) Pre-heat the oven to 200c. Place each chicken breast under some plastic wrap and bash out with a rolling pin or mallet until around 3-5mm thick. Season each breast with sea salt and black pepper. Divide the duxelle mixture in half and spread each half over the inside of the chicken breast – covering entirely. Sprinkle 1tbsp grated parmesan over the duxelle.

3) Roll the chicken breasts up tightly and place each in a large square of kitchen foil. Roll the kitchen foil tightly around the chicken and twist both ends until tight. Transfer to the oven and bake for 25-35 minutes until cooked through.

4) Meanwhile, heat the cream in a small saucepan over a medium heat. Crumble the blue cheese into the cream and simmer for 3-5 minutes until thickened slightly. Add the Worcestershire sauce and season with sea salt and black pepper. Stir to combine and keep warm.

5) Once cooked, remove the chicken breast from the foil. Slice in half and serve with the blue cheese sauce and accompaniments.

Enjoy!

Pork, Shiitake, White Pudding

Pork, Shitake, White Pudding

Sautéed pork loin with shiitake mushrooms, a little white pudding and mustard pan jus.

White pudding is a traditional Scottish dish of suet and oatmeal – think black pudding without the blood! Rich, slightly sweet and really, really delicious!

This simple dish works equally as well without the white pudding and makes a great weekday supper.

Pork Loin, Shiitake, White Pudding
Serves 4

For the Pork, White Pudding and Pan Jus: 4 Pork Loin Steaks, 2tbsp Unsalted Butter, 75ml White Wine, 100ml Chicken Stock, 1tbsp Wholegrain Mustard, 1tsp Honey, 1 White Pudding Ring (Warmed), Sea Salt, Cracked Black Pepper

For the Shiitake: 200g Shiitake Mushrooms (Cleaned and Quartered), 1 Garlic Clove (Crushed), 1tbsp Unsalted Butter, Small Handful Chopped Parsley, 1/2tsp Grated Nutmeg, Sea Salt, Cracked Black Pepper

Method:

1) Place a large frying pan over a medium heat and melt the butter. Season the steaks with a little salt and black pepper. Fry for around 5 minutes each side or until cooked through. Once cooked set aside, cover and allow to rest for 10 minutes.

2) In the same pan you have cooked the pork, deglaze with the white wine and add the chicken stock. Simmer until reduced by half and stir through the mustard and honey. Season and keep warm.

3) Meanwhile make the mushrooms. Place a medium frying pan over a medium heat and melt the butter. Add the garlic and allow to brown slightly. Add the mushrooms and parsley and toss to combine – cooking for 5 minutes until tender whilst tossing. Season with sea salt and black pepper.

4) Slice the pork steaks and serve with the mushrooms, pan jus and some crumbled white pudding which has been warmed through.

Enjoy!

Parsnip Risotto

Parsnip Risotto

This recipe was scribbled down and adapted from another blog some time ago and never fails to impress.

Sweet and earthy parsnip is hit with a big kick of sage and parmesan.

Topping with a little mascarpone, fried croutons and fresh sage balances a delicious dish.

Parsnip Risotto
Serves 4

Ingredients:

For the Risotto: 300g Carnaroli Rice, 30g Unsalted Butter, 1 Onion (Finely Chopped), 1 Garlic Clove (Crushed), 1 Celery Stick (Finely Chopped), 3 Medium Parsnips (Peeled and Grated), 200ml Dry White Wine, Small Handful Sage Leaves (Finely Chopped), Small Handful Parsley (Chopped), 1 litre Light Vegetable Stock, 50g Grated Parmesan, 3tbsp Mascarpone, Freshly Cracked Black Pepper

To Finish: Croutons, Mascarpone, Fresh Sage Leaves

Method:

1) Heat the butter in a large casserole over a medium heat. Add the onion, garlic, celery and parsnip and sauté for 5 minutes until soft but not coloured. Add the risotto rice and combine with the other ingredients.

2) Turn up the heat and add the wine. Allow to reduce by half. Add the sage and fold to combine. Turn the heat down and gradually add the vegetable stock, allowing the rice to absorb in between, whilst stirring. Continue until the rice has cooked (just a little bite remaining) – around 20-30 minutes.

3) Once the rice is ready add the parsley, mascarpone, parmesan and a good amount of cracked black pepper. Cover and allow to stand for 5 minutes. Stir well to combine.

4) Serve with freshly fried croutons, mascarpone and fresh sage leaves.

Enjoy!