Romesco Sauce

Romesco Sauce

This incredible Catalan sauce is great served with roast and barbecued meats.

Served here with roast rib of beef and watercress salad.

Romesco Sauce
Makes 400-500ml

Ingredients:

2 Red Peppers, 1 Long Shallot (Finely Chopped), 3 Tomatoes (Chopped), 2 Garlic Cloves (Finely Crushed), 1tsp Paprika, 1/2tsp Smoked Paprika, 1/2tsp Chipotle Powder, 1 Slice Bread (Gluten Free If Required), Olive Oil, 75g Blanched Almonds, 1tbsp Red Wine Vinegar, Sea Salt

Method:

1) Preheat the oven to 220c. Blacken the red peppers on a gas hob or under a hot grill. Transfer to the oven and bake for 20 minutes or until tender. When ready, remove from the oven, deseed and chop into large chunks.

2) Meanwhile, coat the bread with a little olive oil and fry in a non-stick frying pan over a medium heat until well toasted on each side. Remove from the pan, chop into cubes and set aside.

3) Place a little olive oil in a saucepan and add the shallot. Sauté for a few minutes until soft and add the tomatoes and a little sea salt. Add 3tbsp of water and simmer uncovered for 20 minutes until the sauce is thick.

4) Add the chopped peppers, tomato and shallot mixture, garlic cloves, paprika and smoked paprika, chipotle powder, chopped fried bread and blanched almonds to a food processor. Add around 3tbsp of olive oil and blitz until your desired consistency is achieved. Add the red wine vinegar and sea salt to taste and stir well to combine.

5) Transfer the mixture to a bowl, cover and store in the fridge until ready to use. The sauce will keep in the fridge for a few days.

Enjoy!

Chicken Liver Pâté

Chicken Liver Pâté

Homemade pâté is an incredibly satisfying dish. This subtle chicken liver pâté is very quick and simple to cook and tastes fantastic.

Great served with homemade melba toasts and pear chutney.

Chicken Liver Pâté
Serves 4

Ingredients:

400g Chicken Livers (Roughly Chopped), 1 Shallot (Finely Chopped), 175g Unsalted Butter (Cubed), 1 1/2tsp Fresh Thyme Leaves, 100ml Madeira, 65ml Double Cream, 1tsp Sea Salt, 3/4tsp Ground Mace, 1/2tsp Ground Ginger, Zest 1 Orange

Method:

1) Place a frying pan over a medium heat and add a little butter. Fry the shallot and thyme for 5 minutes or until soft. Turn up the heat and add the livers to the pan. Fry the livers, stirring frequently, until well seared but pink in the centre (around 3-4 minutes). Transfer the mixture to a food processor.

2) Place the pan back over a high heat. Add the Madeira and reduce until syrupy. Transfer the reduced Madeira to the food processor. Add the cream, sea salt, mace and ginger to the processor and blitz until fine. Add 100g of the butter and process until completely smooth.

3) Pass the mixture through a sieve and pipe into serving dishes. Top each dish with a little orange zest and a small sprinkling of sea salt. Melt the remaining butter and skim the impurities from the top. Spoon this butter over the pâté in the serving dishes to seal. Transfer to the fridge for at least 2 hours or until fully set.

Enjoy!

Venison Meatballs, Tomato Sauce

Venison Meatballs, Tomato Sauce

Rich and succulent venison meatballs are great paired with this rich tomato and red wine sauce.

Best served with egg pasta or wild rice.

Venison Meatballs, Tomato Sauce
Serves 4

Ingredients:

For the Meatballs: 600g Minced Venison, 1 Medium Onion (Finely Chopped), 1 Slice White Bread (Gluten Free if Required), 3tbsp Milk, 2tsp Sea Salt, 2tsp Cracked Black Pepper, Large Handful Chopped Flat Leaf Parsley, Small Handful Chopped Sage, 3 Garlic Cloves (Crushed)

For the Tomato Sauce: 1 Large Onion (Finely Chopped), 2 Celery Stalks (Finely Chopped), 2 Garlic Cloves (Crushed), 4tbsp Olive Oil, 150ml Red Wine, 1 Rosemary Stalk, 1tsp Sea Salt, 2 Tins Chopped Tomato (Blitzed to a Purée), 1tbsp Caster Sugar, 2 Red Chillies (Sliced Vertically)

Method:

1) To make the meatballs, soak the bread in the milk for a few minutes. Combine all of the ingredients in a large bowl with the bread soaked in milk and mix well with your hands to combine. Roll the mixture into small balls and store covered in the fridge. Cook the meatballs in an oven at 190c on a lined baking tray for 20-25 minutes or until cooked through.

2) To make the tomato sauce, place a heavy bottomed saucepan over a medium heat. Add the olive oil and sauté the onion, celery and garlic for 10 minutes until soft. Add the red wine and allow to reduce by half. Add the rosemary, sea salt, tomato, sugar and red chillies. Simmer for 20-30 minutes or until reduced by half.

3) Serve the meatballs with the tomato sauce and good drizzle of olive oil.

Enjoy!

Ox Shin, Baked Shallot

Ox Shin, Baked Shallot

Meltingly tender braised beef shin with sweet baked shallots, buttery mashed potato and a rich port jus.

A great weekend supper – the beef can be prepared in the morning and left to cook long and slow until ready to serve.

Serve with some pan-fried kale.

Ox Shin, Baked Shallot
Serves 4

Ingredients:

For the Beef: 4 Beef Shin Portions (Fully Trimmed), 1tbsp Olive Oil, 2 Garlic Cloves, 1 Rosemary Sprig, Sea Salt, Black Pepper, 800ml Beef Stock.

For the Jus: Reserved Beef Stock, 1tbsp Olive Oil, 125ml Port, 3tbsp Unsalted Butter (Cubed), 1 Shallot (Finely Chopped), 1 Celery Stalk (Finely Chopped), 1 Thyme Sprig, 1 Tomato (Chopped), 1tsp Redcurrant Jelly, Sea Salt

For the Mashed Potato: 500g Maris Piper Potatoes (Peeled and Chopped), 200g Unsalted Butter, Sea Salt, Freshly Grated Nutmeg, Cracked Black Pepper

For the Shallots: 4 Banana Shallots, 1tbsp Unsalted Butter, Sea Salt

Method:

1) Pre-heat the oven to 130c. Place a casserole dish over a medium heat and add a little olive oil. Season the shin portions with sea salt and black pepper. Brown the meat for 3 minutes each side. Add the garlic, rosemary and stock to the pot and bring to the boil. Cover the pot and transfer to the oven. Cook for around 6 hours or until the meat is tender without falling apart (possibly longer).

2) Meanwhile, prepare the shallots by peeling and slicing in half vertically. Place on a lined baking tray and add a dot of butter on top of each shallot and sprinkle with sea salt. Bake in the same oven as the beef for around 1 hour or until golden brown and tender. Set aside.

3) Meanwhile, make the mash. Boil the potatoes in a pan of salted water until tender. Strain and pass the potatoes through a potato ricer into a clean pan. Place the pan over a low heat and slowly add the butter whilst mixing to combine until all the butter has fully melted. Continue to beat until the mash is silky smooth. Season to taste with sea salt, cracked black pepper and freshly grated nutmeg. Keep warm.

4) When the beef is cooked, remove from the stock (set the stock to one side) and keep the beef warm in a low oven (covered). Place a medium saucepan over a medium-high heat. Add the olive oil and sauté the shallot and celery for 5 minutes until soft. Add the port and reduce by half. Add the reserved beef stock to the pan with the tomato, thyme and redcurrant jelly and reduce by 2/3 over a high heat. When reduced, whisk in the unsalted butter piece by piece to thicken and enrich the sauce and season to taste with sea salt.

5) Serve the braised shin with a spoonful of mashed potato, the baked shallots and a good amount of jus.

Enjoy!

Lamb Rogan Josh

Lamb Rogan Josh

A delicious slow-cooked curry – rich and aromatic with a good chilli kick.

Great served with pilau rice and plenty of cold beer!

Lamb Rogan Josh
Serves 4

Ingredients:

For the Lamb and Marinade: 800g-1kg Diced Lamb Leg or Shoulder, 6 Garlic Cloves (Crushed), 4″ Fresh Ginger (Finely Chopped), 2tsp Cracked Black Pepper, 2tsp Ground Turmeric, 3tbsp Natural Yogurt

For the Spice Blend: 1tbsp Cardamom Pods, 6 Cloves, 1tbsp Coriander Seeds, 1 Long Cinnamon Stick, 1tsp Paprika, 3tsp Chilli Flakes, 1tbsp Vegetable Oil, 2tbsp Water

For the Curry: 4 Red Onions (Finely Sliced), 4 Small Peppers (Finely Sliced), 1 Tin Chopped Tomatoes, 4 Red Chillies (Finely Sliced), 1tsp Sea Salt, 150ml Water

To Finish: Large Handful Chopped Coriander, 100g Sultanas, Coconut Shards, Natural Yogurt

Method:

1) Marinade the lamb by combining all of the marinade ingredients with the lamb in a large bowl. Cover and place in the fridge to marinade for at least 2 hours.

2) Meanwhile make the spice blend by combining all of the ingredients in a spice grinder or pestle and mortar and grind to a smooth paste.

3) Preheat your oven to 140c or bring a slow cooker up to heat. In a large frying pan/casserole dish fry the onions, peppers and sliced chillies in a little oil over a medium heat for 10 minutes until soft. Add the spice paste and cook for a further 5 minutes. Add the lamb and marinade to the dish and bring to a simmer. Add the tomatoes, sea salt and water to the pan and bring to the boil.

4) Transfer the curry to a casserole dish for the oven or to a slow cooker and cover. Cook in the oven for 4 hours or if using a slow cooker, cook on high for 5 hours or until the lamb is tender. Once ready, the curry can be cooled and chilled for re-heating later.

5) Prior to serving, ensure the curry is piping hot and stir through the coriander and sultanas.

6) Serve the curry with a sprinkling of coconut shards and a little natural yogurt.

Enjoy!

Cambodian Beef Baguettes

Cambodian Beef Baguette

I love Cambodian food and this dish of marinated steak with freshly baked baguette and cucumber and lime salad is a winner!

The baguette (a staple of Cambodian dishes from French influence) is baked in the time it takes to cook the steak and prepare the salad, making this a quick midweek supper.

Great served with Tik Marij – a lime and black pepper dipping sauce.

Cambodian Beef Baguette
Serves 4

Ingredients:

For the Beef: 8 Thin Sirloin Steaks (Fat Removed), 4tbsp Soy Sauce, 1/2tsp Sea Salt, 2tsp Palm Sugar, 4 Birds Eye Chillies (Finely Chopped), 2tsp Black Pepper, 4 Lemon Grass Stalks (Core Finely Chopped), 4 Garlic Cloves (Finely Chopped)

For the Salad: 1 Cucumber (Deseeded and Finely Sliced), Large Handful Beansprouts, 1 Red Chilli (Finely Chopped), Juice 2 Limes, 1tbsp Palm Sugar, 1/2tsp Sea Salt, 2″ Fresh Ginger (Julienned)

To Finish: 8 Par-Baked Mini Baguettes, Juice 2 Limes, 1tbsp Cracked Black Pepper, 1tsp Sea Salt

Method:

1) Prepare the marinade for the beef by combining the soy sauce, sea salt, palm sugar, chillies, black pepper, lemongrass and garlic in a small bowl. Combine the beef with the marinade and allow to marinade for around 15 minutes.

2) Preheat the oven to 200c and preheat the grill on high. Meanwhile prepare the salad dressing by combing the chilli, lime juice, palm sugar, sea salt and ginger in a small bowl.

3) Bake the baguettes in the oven for around 10 minutes or until golden brown and remove. Meanwhile, grill the steaks under a hot grill for around 3 minutes each side. Remove the steaks when ready and set aside.

4) Combine the salad dressing with the cucumber and beansprouts.

5) Make the Tik Marij by combining the lime juice with the cracked black pepper and sea salt. Serve the steaks with the baguettes, salad and Tik Marij.

Enjoy!

Pork Loin, Date Relish

Pork Loin, Date Relish

This date and pineapple relish is the perfect match for roasted pork loin. The addition of pineapple, basil and resting juices together with a little red wine vinegar make this relish truly delicious!

A quick midweek supper which is great served with a crunchy salad dressed with honey mustard.

Pork Loin, Date Relish
Serves 4

Ingredients:

For the Pork: 800g Pork Loin (Cut in half lengthways), 3 Garlic Cloves, Olive Oil, Sea Salt

For the Relish: 100g Dates (Stoned and Finely Chopped), 50g Fresh Pineapple (Finely Diced), 12 Basil Leaves (Finely Chopped), 2tsp Fresh Parsley (Chopped), 3tbsp Fresh Orange Juice, 2tsp Red Wine Vinegar, Sea Salt, Reserved Resting Juices

Method:

1) Preheat the oven to 220c. Season the pork loin liberally with sea salt. Place a griddle pan over a high heat and add a little olive oil. Sear the pork for 2 minutes on each side and then transfer to the oven with the garlic cloves. Cook until an internal temperature of 60c is reached or until the pork is cooked through (around 20-30 minutes).

2) Meanwhile, make the relish. Combine the dates with the pineapple, basil, parsley, orange juice and red wine vinegar and season to taste with sea salt. Set aside.

3) When the pork is cooked, remove from the oven and place in a shallow dish. Cover and allow to rest for 10-15 minutes. Once rested, pour the resting juices into the relish and mix well.

4) Slice the pork and serve with a good amount of relish.

Enjoy!

Chipotle Pork Burgers

Chipotle Pork Burgers

A very simple combination of chipotle and ginger makes for a delicious burger packed with flavour!

Great served with a simple salsa and melted smoked cheese.

Chipotle Pork Burger
Serves 4

Ingredients:

For the Burgers: 800g Minced Pork (80% Lean), 2-3″ Fresh Ginger (Grated), 1tsp Chipotle Powder, 1tsp Sea Salt, Zest 3 Limes, 75g Fresh Breadcrumbs, 8 Slices Smoked Cheese (Trimmed to Burger Size)

For the Salsa: 4″ Cucumber (Seeded and Finely Diced), 1 Red Chilli (Finely Chopped), 1/2 Red Pepper (Finely Diced), Juice 1 Lime, Sea Salt

Method:

1) Prepare the burgers by combining all of the burger ingredients (excluding the cheese) in a large bowl. Mix well with your hands until fully combined. Shape the meat into 8 equal patties – thin and wide. Store in the fridge until ready to cook.

2) For the salsa, combine all of the ingredients in a small bowl and mix to fully combine. Season to taste with sea salt and set aside.

3) Place a griddle pan over a high heat and add a little oil. Sear the burgers for around 5 minutes each side or until fully cooked. Place a slice of smoked cheese on top of each burger and cover the griddle pan. Steam for 1-2 minutes until the cheese has melted.

4) Serve the burgers on fresh buns with the salsa.

Enjoy!

Jerk Chicken, Rice and Peas

Jerk Chicken, Rice and Peas

A bbq classic which can be enjoyed all year round. Chicken (on the bone of course!) is marinated in a fiery jerk seasoning before being oven baked then finished on the griddle.

Great served with rice and peas – this version omits the coconut milk for a lighter supper.

Jerk Chicken, Rice and Peas
Serves 4

For the Chicken/Marinade: 1 Whole Chicken (Quartered), 2 Scotch Bonnet Chillies, 1tsp Ground Cinnamon, 1tsp Nutmeg (Freshly Grated), 1/2tsp Ground Allspice, 1tbsp Fresh Thyme Leaves, 6 Spring Onions (Chopped), 1tbsp Dark Brown Muscovado Sugar, 1tsp Sea Salt, 1tbsp Dark Soy Sauce, 1 Garlic Clove (Crushed), Juice 2 Limes

For the Rice and Peas: 250g Long Grain Rice, 10 Spring Onions (Finely Chopped), 2 Medium Red Chillies (Finely Chopped), 3 Garlic Cloves (Finely Chopped), 1 Tin Black Eyed Peas, Vegetable Oil, Sea Salt

Method:

1) Place all of the chicken marinade ingredients (except the chicken) in a spice grinder/food processor and blitz to a fine paste. Place the chicken in a shallow dish and massage the marinade into the meat. Cover and place in the fridge to marinade for at least 6 hours or preferably overnight.

2) Preheat the oven to 200c. Place the chicken in a pre-heated baking tray and cover the tray with foil. Bake in the oven for around 40 minutes or until the chicken is cooked through.

3) Meanwhile, boil the rice according to instructions until cooked through, drain and set aside. Place a wok over a high heat and add a little vegetable oil. Fry the garlic, chilli, spring onions and black eyed peas for 3-4 minutes. Add the rice and stir fry with the other ingredients until piping hot. Season well with sea salt and keep warm.

4) Place a griddle pan over a high heat. When the chicken is cooked, remove from the oven and sear on the griddle pan for around 5 minutes each side – or until the skin is crisp and slightly blackened.

5) Serve the chicken with the rice and peas and a wedge of lime.

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!