Crispy Chilli Pigs Cheeks

Crispy Chilli Pigs Cheeks

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

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)

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.

Enjoy!

Sweet and Sour, Chilli Pork

Sweet and Sour, Chilli Pork

A great version of the classic Chinese sweet and sour pork. Stir fry pork is marinated with lemongrass and ginger and served with a sweet and sour sauce with a big hit of chilli. Quick and easy to prepare.

Great served with egg fried rice.

Sweet and Sour, Chilli Pork
Serves 4

Ingredients:

For the Pork: 700g Stir Fry Pork, Juice and Zest 1 Lemon, 1 Red Chilli (Chopped), 2 Garlic Cloves (Chopped), 3 Lemongrass Stalks (Core Chopped), 2″ Fresh Ginger (Finely Chopped), 6 Spring Onions (Julienned)

For the Sauce: 1 Bottle Chilli Dipping Sauce (Not Thai Sweet Chilli Sauce), 1tbsp Sesame Oil, 75ml Dry White Wine, Juice and Zest 2 Lemons, 100g Pineapple (Cut into small chunks), 2tsp Sugar

Method:

1) Combine the pork with the other ingredients (except the spring onion) in a shallow dish, cover with cling film and transfer to the fridge to marinade for at least four hours. Keep the spring onions to one side.

2) Make the sauce by combining all of the ingredients in a small saucepan. Bring to the boil and simmer for 5 minutes until thickened slightly and the wine has cooked out. Season to taste with sea salt. Keep warm.

3) Place a wok over a high heat and add a little oil. Stir fry the pork with the marinade for around 5 minutes or until cooked through. Add the spring onions and the sauce to the wok and stir well to combine.

4) Serve the pork and sauce with egg fried rice or noodles.

Enjoy!

Spiced Chicken Kebab, Rhubarb Salsa

Spiced Chicken Kebab, Rhubarb Salsa

With BBQ season in full swing here in Scotland (long may it continue) this recipe is perfect for hot summer nights beside the grill.

Chicken breasts are marinated in a scotch bonnet, spring onion and soy mixture and served grilled with a refreshingly sweet rhubarb and cucumber salsa – Caribbean and British flavours combined!

Spiced Chicken Kebab, Rhubarb Salsa
Serves 2

Ingredients:

For the Kebabs: 2 Chicken Breasts (Stripped), 1 Scotch Bonnet Chilli (Seeds Removed), 3 Spring Onions (Trimmed), 1 Garlic Clove, 2tbsp Soy Sauce, 50ml Olive Oil, Juice 1 Lime

For the Salsa: 4 Stems Rhubarb (Finely Diced), 1/4 Cucumber (Finely Diced), 2tsp Honey, Juice and Zest 1 Lime, 1tbsp Olive Oil, Small Handful Coriander (Chopped)

Method:

1) Make the marinade by combining the chilli, spring onions, garlic, soy sauce, olive oil and lime juice in a spice blender and blitzing to a purée. Coat the chicken pieces in the mixture and allow to marinade in the fridge for at least 2 hours.

2) Meanwhile make the salsa by placing all of the ingredients in a bowl and folding until well combined.

3) Place the chicken pieces on skewers and grill over a high heat for around 8 minutes each side or until fully cooked. Serve with the salsa.

Enjoy!

Shaking Beef

Shaking Beef

After eating shaking beef (or weeping tiger) at countless restaurants it has been on my ‘must cook’ list for some considerable time.

Fillet steak is marinaded in a super-savoury mix of oyster sauce, soy sauce, sesame oil and lime juice before being charred on the grill and served with a super hot chilli sauce.

Best served with jasmine rice and a large glass of water!

Shaking Beef
Serves 2

Ingredients:

For the Beef: 2 x 8oz Fillet Steaks (Fully Trimmed), 3tbsp Oyster Sauce, 2tbsp Sesame Oil, 3tbsp Light Soy Sauce, Juice and Zest 1 Lime, 2tsp Chilli Flakes, 1 Garlic Clove (Crushed)

For the Sauce: 50g Caster Sugar, 3tbsp Rice Wine Vinegar, 4tbsp Water, 3 Hot Red Chillies (Sliced)

Method:

1) Combine the oyster sauce, sesame oil, soy sauce, chilli flakes, garlic and lime juice in a bowl. Add the fillet steaks and cover in the marinade. Marinade in the fridge for at least 3 hours or preferably overnight.

2) To prepare the sauce, combine the sugar and vinegar in a saucepan with the water and bring to the boil over a low heat to dissolve the sugar. Remove from the heat and add the chillies – allow to cool. This can be kept at room temperature until ready to serve.

3) Remove the steaks from the marinade and sear on a griddle over a high heat. Baste occasionally with the excess marinade towards the end of cooking. Sear for around 3 minutes each side or until cooked to your liking. Once cooked, remove from the heat, cover and allow to rest for 10 minutes.

4) To serve, slice the steak and top with some of the sliced chilli from the sauce. Serve the extra sauce on the side with some jasmine rice.

Enjoy!

Pork with Pineapple, Lime and Chilli Sauce

Pork with Pineapple, Lime and Chilli Sauce

Forget Chinese takeaway – this is real sweet and sour pork! The usual glutinous and sickly sweet sauce is replaced by one which is spicy and vibrant with a big kick of fresh lime.

Pork fillet is rolled in a blend of crushed peanuts and Chinese five spice before being roasted in the oven. The nuts offer great texture whilst the anise note of the five spice works perfectly with the sweet and sour sauce.

This dish is great paired with egg fried rice and steamed pak choi.

Pork with Pineapple, Lime and Chilli Sauce
Serves 4

Ingredients:

For the Pork: 2 Pork Fillets (Fully Trimmed), 75g Plain Peanuts, 3tsp Chinese Five Spice, 1tsp Sea Salt, 2tbsp Groundnut Oil

For the Sauce: 260g Tinned Pineapple (And Juice), 75ml Fresh Pineapple Juice, 2tbsp Dry Sherry, 1tbsp Soy Sauce, 3 Limes (Juice and Zest), 1/2tsp White Pepper, 1 Red Chilli (Sliced), 2tsp Cornflour (Mixed with Water)

Method:

1) Pre heat the oven to 200C. Crush the peanuts together with the five spice and salt in a food processor to a fine crumb. Roll the pork fillets in the crumb – ensuring they are well covered.

2) Place a large frying pan over a high heat. Fry the pork fillets in the groundnut oil for 2-3 minutes each side until sealed (ensure the nuts do not burn). Transfer the pork to the oven and cook for around 25 minutes or until cooked to your liking.

3) Meanwhile make the sauce. Place all of the ingredients except the chilli and cornflour in a blender and blend until smooth. Pass through a sieve into a saucepan and place over a medium heat. Allow the mixture to boil for 5 minutes before adding the sliced chilli. Slowly thicken with cornflour whilst over a low heat until the sauce reaches the desired consistency. Check the seasoning (white pepper and soy sauce) and keep warm.

4) When the pork is cooked, remove from the oven and allow to rest for 10 minutes. Slice the pork and serve with a generous amount of sauce.

Enjoy!

Simple Sesame Noodles

Simple Sesame Noodles

 

When deadlines are tight and work is mounting up spending hours slaving over a hot stove is impractical. I’m away at the weekend and frantically trying to pack – it is at times like these that you need a recipe such as this!

Two minutes and you have a delicious bowl of noodles which will hit the spot perfectly! Using store-cupboard staples means there is no need to go shopping for special ingredients. By all means substitute ingredients for ones you have on hand – sugar snap peas thinly sliced are a good addition.

This would also be great as a side dish with duck or fish.

Simple Sesame Noodles
Serves 1

300g Ready Cooked Soft Noodles (Warmed)
1 Red Chilli Sliced
3 tbsp Soy Sauce
1 tbsp Sugar
2 tsp Rice Vinegar
1/2 Garlic Clove Chopped
1 tbsp Rapeseed Oil
2 tbsp Sesame Oil
2 Spring Onions Sliced
1 Wedge of Lime

Method:

1) Place the soy sauce, chilli, sugar, rice vinegar, garlic and rapeseed oil in a small saucepan over a low heat – cook until warm.

2) Stir through the warm, cooked noodles. Add the sesame oil and stir to combine.

3) Top with the sliced spring onions and serve with a wedge of lime.

Enjoy!

The Perfect Chilli

 

I have been eating my way around London for the last week (reviews to follow) hence the lack of posts!

When I returned home, stuffed and bleary-eyed, all I wanted was a big bowl of comforting chilli. Since the publication of ‘Heston Blumenthal at Home’ my chilli has been subject to extensive alteration. No tinned tomatoes here – fresh tomatoes are cooked down to impart a wonderful richness, aided by the addition of spiced butter.

I have adapted the recipe to make it easier for a mid-week supper. Many of the elements can be prepared in advance then added to the chilli before serving. I usually make everything a day in advance – allowing the flavours to develop overnight.

 

The Perfect Chilli
Serves 4 (Healthy Appetites!)

Ingredients:

For the Chilli: 500g Finely Minced Beef, 1 Large Onion Diced, 1 Star Anise, 1 Large Carrot Diced, 2 Cloves Garlic Crushed, 1 Green Chilli Diced, 1tbsp Tomato Purée, 500g Cherry Tomatoes, 3 Large Tomatoes Diced, 350ml Red Wine, 500ml Beef Stock, 2tbsp Spiced Butter

For the Spiced Butter: 125g Unsalted Butter Softened, 1tsp Tomato Ketchup, 2tsp Ground Cumin, 1tsp Hot Chili Powder, 2tsp Smoked Paprika, 1tsp Worcestershire Sauce

To Finish: 1 Can Red Kidney Beans Washed, 2 Limes Juice & Zest, 3 Red Peppers (De-seeded, Roasted, Peeled then Chopped), Spiced Butter, Salt & Pepper, Grated Mature White Cheese, Soured Cream

Method:

1) Cook the cherry tomatoes in a little water in a covered saucepan on a medium heat for around 30 minutes, or until the tomatoes start to break down. Remove the lid and cook on low until most of the liquid has evaporated. Set aside.

3) Meanwhile, make the spiced butter. Fry the ground cumin and chilli in a little olive oil for a minute. Add all the ingredients to the butter and combine thoroughly. Wrap the butter in cling film and shape in to a log. Store the butter in the freezer.

3) Place a large saucepan (I used a Le Creuset casserole pan) on a high heat. Brown the meat thoroughly in a little olive oil. Remove the meat from the pan and set aside. Deglaze the pan with a little water.

4) Sweat the onion, carrot, garlic and green chilli in a little olive oil for 10 minutes. Add the star anise and tomato purée and cook for a further 5 minutes. Turn the heat up high, pour in the red wine and allow to reduce by two-thirds. Remove the star anise.

5) Add the browned mince, beef stock, cooked tomatoes, diced raw tomatoes and spiced butter. Cook uncovered on a low heat for around 2 hours, stirring occasionally. It is ready when most of the liquid has evaporated. You can now store this in the fridge, ready to be finished the following day.

6) To finish, add the kidney beans to the chilli mixture and cook for 5 minutes. Stir in the lime juice and zest and red peppers. Add more spiced butter and seasoning to taste.

7) Serve with grated cheese, soured cream and some long grain rice.