Search Results

Makes: 4 Liters Prep Time: 15 mins Cook time: 10-12 hrs Things you need: 3.5-4 kg beef bones, preferably cut up into smaller pieces 2 medium onions, chopped 1 leek, white part, washed and chopped 3 carrots peeled and chopped 4 celery stalks, washed and chopped 6 cloves garlic cut in half, skin on 4 bay leaves Half bunch fresh thyme sprigs 1 teaspoon black peppercorns 1 teaspoon coriander seed Steps: Preheat the oven to 425 F. Place beef into an oven tray with a rack fitted so the fat can drip down. Roast for 40-60 mins until browned. Afterwards add bones to stockpot and cover cold water. 2 inches below the top of the stockpot should do it. Bring up to boil and skim any fat and scum that comes up to the surface. Set to simmer. Put the rest of the ingredients into the oven tray (take out the rack first) and mix this through all the beef fat. Then put the tray into the oven for 30-50 mins. Stir from time to time, until browned. Do not blacken them. After this, take out the tray and add the contents to the stockpot. You can also add some water to the tray to scrape off any sediments on the bottom and add this to the stockpot. This is all Flavour!! Turn heat to low simmer for 10-12 hours. Skim from time to time. After it’s simmered, pass through a kitchen towel lined sieve into a container and refrigerate. When the stock has cooled in the fridge, a layer of fat might rise to the surface. Scrape that off and you can reserve it for roasting vegetables another time. The stock keeps in the fridge for 5 days or up to 5 months in the Freezer. Tips: It’s best to divide your stock into 500 ml portions for later use. You can freeze these until needed. Don’t let your stock run dry when reducing. If your heat can’t get that low on your stovetop, then top up water as needed from time to time. You can reduce these stocks as needed to intensify the flavor.

Makes: 3 Prep Time: 10 mins Cook time: 3 min (posset) 35-45 mins (shortbread) Things you need: Posset 225 ml Whipping Cream 50g Berry (caster) sugar 1 Lemon juiced 6 cardamom pods crushed (optional) Raspberry Garnish (optional) 6 Raspberries. Some cut in half Few splashes of Amaretto liqueur Baby lemon balm leaves Fennel Shortbread 130g Softened butter 60g Berry (caster) sugar 130g All purpose flour 60g Rice flour 4g Ground fennel Pinch of salt 1 tsp berry sugar plus 1/2 tsp ground fennel combined (sprinkle over the top) Steps: Cream the butter and sugar together in a stand mixer as per video. (Pale and fluffy 4 mins should do it) Add salt and ground fennel. Mix for 1 more min. Then add flours and mix until just combined for 1-2 mins. Then use your hands and scrunch into a ball as per video. Spray container you’re using to bake shortbread with cooking spray. I used 7 x 5. Scores lines as per video and prick holes along the biscuit as per video. Set aside in the fridge for 30 mins. Make posset as per video and pour into serving containers. Let cool down for 10 mins then put into the fridge to set up. Minimum 2hrs. While they are setting bake shortbread in 325 F oven for 35-45 mins until lightly golden brown. This all depends on how thick you make your shortbread. The thicker the are, the longer they take to cook. Once cooked let cool down. Then portion. Macerate raspberries with some of the Amaretto liqueur and gently mix together. Plate up with the raspberries on top of the posset to one side. Add the baby lemon balm leaves and the fennel shortbread to one side. Enjoy one of the best desserts ever. Tips: The posset and shortbread can be made separately and well in advance.

Recipe: Pea puree Makes: 380g Prep Time: 5 mins Cook time: 3-5 min Things you need: 15g Butter. 400g Frozen or Fresh Peas 300ml blonde chicken stock 35g whipping cream Steps: Place peas and stock in a saucepan. Simmer for 3-5 mins until tender. Drain, reserving the liquid. Blitz peas as per video instructions. Recipe: Cauliflower puree Makes: 380g Prep Time: 5 mins Cook time: 10 min Things you need: 30g Butter. Half Cauliflower head, 360g 300ml Cold milk Steps: Cut up cauliflower to bite size pieces. Add to the pan with milk and butter. Simmer 10 mins or until tender Drain, reserving liquid Blitz up and add liquid as per video instructions. Recipe: Butternut Squash puree Makes: 380g Prep Time: 5 mins Cook time: 10 min Things you need: 15g Butter. 800g Butternut Squash 40g Heavy cream 1 tbs Olive oil Steps: Cut butternut squash in half. Scoop out seeds. Place squash cut side up on the oven tray. Season with salt, pepper and some olive oil. Roast at 425 F for 1 hour until knife tender Peel off skin and blitz up as per video instructions Tips: Blitz while warm and make sure there are no lumps. Don’t add too much liquid when blending. Puree will be too loose. If you want your puree more vivid in color. Omit the cream and add some stock, water or oil

Makes: 4 Prep Time: 30 mins plus marinating and brining Cook time: 7-10 min Things you need: Chicken 4 Boneless, Skinless Chicken Thighs 240ml or 1 cup Buttermilk 150g or 1 cup All Purpose flour 125g or 3/4 cup Potato starch (or cornstarch) Pickles 4 Mini cucumbers 240 ml or 1 cup Rice wine vinegar rice 60ml or 1/4 cup distilled vinegar 60ml or 1/4 cup water 1 tbs salt 1 tbs sugar Sliced clove of garlic Couple pinches of coriander seed Slaw 1/4 Cabbage Finely shredded Half large carrot julienned 1.5 tbs mayo 1 tbs korean pepper 1 tbs Mirin 1 clove garlic grated Salt & Pepper to taste Kimchi mayo 2 tbs finely chopped kimchi 2 tbs mayo Glaze 2 tbs Gochujang Paste 240ml or 1 cup water 2 tbs ketchup 2 tbs maple syrup 60ml or 1.4 cup rice vinegar Steps: Season chicken and add to buttermilk. Marinate for 1-2 hours in a pinch or overnight. Make glaze as per video. Set aside Make slaw as per video. Set aside Make pickles as per video. Set aside Dredge chicken in flour remembering to squeeze on the flour to create jagged areas. Fry in oil at 375F. Do this in batches. Set on a wire rack to drain off excess oil once chicken is cooked to internal temp at 165F. Brush glaze on cooked chicken. Toast brioche buns and add kimchi mayo to both sides. Add pickles, slaw and then glazed chicken. Eat, smash, enjoy.

Makes: 4 servings Prep Time: 1hr plus overnight freezing Cook time: 15 min Things you need: Mango Parfait 3 egg Yolks 1 Tbs warm water 50g Sugar 187 ml Whipping cream 125ml Mango puree 15g water Mango Gel 300ml Mango Puree 100ml Water 50g Sugar 4g Agar Agar Pinch Salt Ginger Oat Crumble 100g Whole Wheat flour (can use plain also) 50g Cold Unsalted Butter 40g Rolled Oats 40g Brown sugar (can use white also) 4g Ginger powder Mango Salsa Use trimmings and slices from mango approx. 60-80g Few basil leaves. Steps: Start by lining your ring molds with cling film. Set aside. Whip up cream until soft peaks form and refrigerate until later. Prep the mango's, as shown in the video, for a total weight of 425 ml pureed, plus 70g for garnish. 2 medium/large mango's should do. Measure out 425ml of the mango and blitz it up and pass through a sieve. Hey presto mango puree. Set aside 300 ml and 125ml of the mango puree, in separate bowls in the fridge. (You can freeze puree like this or store it in the fridge for smoothies.) Now whisk up the 3 egg yolks in a stand mixer with 1 Tbs of warm water until doubled in size. About 10 mins (don't worry you can't over mix it). Measure out 50g sugar with 15g water in a small saucepan. We are going to bring this up to 118C. Use a digital or sugar thermometer. Put a lid on the pan for the first 1-2 mins until mixture is boiling, this helps prevent the sugar from crystallization. This whole process is less than 5 mins so be organized. Then pour this hot liquid inside the sides of the stand mixer bowl avoiding the whisk. If it hits the whisk it will splatter to the sides of the bowl forming dried sugar. Once all the sugar syrup is in, keep whisking until you can keep your hand on the bowl without it feeling too hot to touch. Now add the 125ml of mango puree and whisk through. Scrape down the sides from time to time. You're looking for a thick pouring cream consistency. Fold this into your whipped cream. Start filling your pre-line molds and leave a little room at the top of each one for the crumble. Place these in the freezer for 4 hours or even overnight if preferred. Next take 300ml Mango puree and combine with 100g water, 50g sugar, pinch of salt in a small saucepan on a low to medium heat. Whisk until sugar has dissolved. Add 4g of Agar Agar. Mix with a stick blender to combine. Pass through a sieve into a wide dish to cool down, uncovered in the fridge. Blitz 40g rolled oats 5-10 seconds add to a bowl. Add 100g flour, 40g brown sugar, 4g ginger powder, pinch of sugar and 50g unsalted butter. Mix with fingertips and bake onto a sheet in a 350F oven for 10-15 mins. Mixing a couple of times. set aside once cooked. Take gel from the fridge and blitz up. Put into a squeeze bottle or even a bowl for later. Decorate how you choose. After the parfaits have been in for at least 4 hours in the freezer, take them out and add the cooled crumble mixture. You can now refreeze this until you need them. Make the garnish. slice up the leftover mango slices into a small bowl. Tear in a couple basil leaves and a squeeze of lime and a pinch of salt. Mix gently through. You're ready to plate up. Put down a couple dots of mango gel. Then add the parfait. This locks it in place. Blowtorch the ring mold off. Add the garnish and mango puree how you like. Get creative!!! Dig in and enjoy.

Makes: 1 large portion. Feeds 2-3 or 1 hungry person Prep Time: 15 mins Cook time: 4 min Things you need: Squid: 1 large squid cleaned as per video (or 5-8 baby ones) 200g corn starch 3 Spring onions (Scallions) Finely sliced. Green & white separate 6 cloves of garlic finely chopped 1-3 Thai red chillies. Spice blend: 10g (2.5 tsp) Five spice powder 2g (1/2 tsp) Salt 2g (1/2 tsp) Freshly ground black pepper Good pinch smoked Maldon salt Steps: Mix all the spices together for the spice blend and set aside. Mix garlic, chillies and green parts of spring onion together in a bowl and add half of the spice mixture to it. Mix and set aside. Clean and portion squid as per video. Then marinate for 10 mins with the rest of the spice mixture. After 10 mins coat in cornstarch and really squeeze on the corn starch. Once all the squid is coated deep fry in hot oil at 350F in batches. 2 mins max. Once all fried, set aside then fry chopped garlic, chili and onion mixture in a separate pan. 1-2 min until crispy. Then add cooked squid and toss for 10-20 seconds and it's done. Plate up and garnish with the reserved sliced white onions and add a wedge of lime with a sprinkle of smoked Maldon salt. Enjoy.

Makes: 330ml Prep Time: 5 mins Cook time: 5 mins Things you need: 150ml Whole grass fed milk. 150ml Whipping Cream 3 Egg yolks 30g Fine sugar (caster, berry) 1 Tsp Vanilla paste (3g) Steps: Pour milk and cream into a saucepan and bring up to a gently boil. Don’t over boil it. Meanwhile combine egg yolks, sugar and vanilla paste. Whisk until fully combined. Slowly whisk hot milk mix into egg mix then pour back into the saucepan. Stir this constantly over a gently heat for 5 mins or so, until the custard coats the back of a spoon and you can draw a line through it. Don’t overcook or rush this or else you will have scrambled eggs. Strain into a container and store for 3 days in the fridge. Tips: Add Cling film on top to stop a skin from forming If you want a thicker custard you can add half a teaspoon of cornstarch to the egg and sugar mix. Cold custard is the best so serve it like that with a hot dessert for a great contrast. Vanilla custard should be the consistency of thick double. (Whipping) cream.

Ginger Paste Makes: 200g Prep Time: 5 mins Cook time: 0 mins Things you need: 150g roughly chopped, peeled ginger 50 ml water 2 tablespoons olive oil Steps: Put all ingredients into a blender or food processor and blitz until you have a smooth paste. Store in an airtight container in the fridge for 1 week or freeze for 4-5 months. Garlic Paste Makes: 200g Prep Time: 5 mins Cook time: 0 mins Things you need: 150g peeled garlic cloves 50 ml water 2 tablespoons olive oil Steps: Put all ingredients into a blender or food processor and blitz until you have a smooth paste. Store in an airtight container in the fridge for 1 week or freeze for 4-5 months. Tips: If you want this to last longer in your fridge leave out the water, add half a teaspoon of salt and double the oil. Will keep for months like this, however I like to make this fresher version and either freeze it or make it once a week. It doesn’t take long.

Makes: 6 Prep Time: 15 mins Plus 1 hr proofing Cook time: 10 min Things you need: Naan 312g (2.5 cups) All purpose flour (plus 50g for dusting, rolling etc) 8g (2 tsp) Sugar 6g (1.5 tsp) Salt 4g (1 tsp) Instant Yeast 4g (1 tsp) Nigella seed (optional but highly recommend it) 60g (4 Tbs) plain yogurt 2 tbs Olive oil 170ml (3/4 cup) warm water, 100F 2 garlic cloves finely chopped 2 tbs chopped cilantro. Steps: Mix all the flour, sugar, salt and yeast first in a stand mixer bowl. Add yogurt and water and mix on medium for 1 min. Then add oil and Nigella seeds if using. Mix for 5 mins on medium high. At this stage check the dough to see if it isn’t too sticky. As per video instructions. If it’s too sticky add a few more tablespoons of flour. Mix again for 2 mins. You want the dough to be a little stick as per video. Turn dough out onto a floured surface and briefly knead for 30 mins. Put into a greased bowl. Spray the top of the dough and cover with a damp tea towel until doubled in size. Up to 1h should do it. Roll and shape as per video instructions. Add garlic and cilantro to each one if using. Cook in a dry skillet on a medium low heat and brush them with Ghee after they are cooked. Enjoy!!!! Tips: Mix up the toppings and get creative. If you don’t want garlic and cilantro leave it out but ghee or butter is mandatory.

Makes: 440g Prep Time: 0 mins Cook time: 10-15 min Things you need: 454g Butter. Grass-fed Ideally Thick bottomed saucepan Steps: Place butter in a heavy bottom saucepan. Bring up to medium boil to melt all the butter. Turn down to medium low and leave on a gentle boil until all the milk solids on top sink to the bottom of the pan. You will know when it’s done when you see large bubbles forming on the top. Don’t stir the bottom of the pan. 10-15 mins later, turn off the heat. Pass through a sieve lined with kitchen towel, into a heat proof container, like a glass kilner jar Keep for 3 months in the pantry or a year in the fridge. Tips: Use a pan deep enough to avoid spluttering of the butter during simmering Don’t stir the bottom of the pan Make sure the glass jar is sterilized. Run through the dishwasher if needed or boil briefly.

Makes: 420g Prep Time: 10 mins Cook time: 20 mins Things you need: 9 Serrano chillies. De stemmed and cut in half. (200g) 1 small onion quartered (114g) 8 cloves garlic whole (35g) 1 tsp fennel seed 1 tsp cumin seed 300g pineapple slices/chunks 200ml rice wine vinegar 200ml apple cider vinegar 1/2 cup/20g Fresh Cilantro 1 lime 1 tsp salt Steps: Cut chillies, onions and set aside with spices and garlic. Char pineapple under a grill. Set aside (optional step) Put chillies, garlic, onions, and spices into a saucepan with vinegar. Bring up to a gently boil and simmer for 15-20 mins Take it off heat and let cool for 5 mins. Add to the blender with lime, salt, pineapple and coriander. Blitz for a couple mins until smooth. Pass through a fine strainer/chinois and save any pulp that is left over. This can be used in mayo’s, greek yogurt, eggs etc to enhance the flavor. Check the final hot sauce for seasoning and store in a sterilized sauce bottle or mason jar. Tips: Store unto 6 months in an airtight container in the fridge, if it lasts that long.

Makes: 3 Prep Time: 15 mins Plus proofing overnight Cook time: 30 min Things you need: Poolish: 120g All purpose unbleached flour 113g water Pinch of instant yeast (0.03g) Dough: 420g All purpose unbleached flour 9g instant yeast 12g salt 255g lukewarm water Steps: Mix all polish ingredients together in a bowl. Cover with cling film and leave at room temperature for 15-18 hr or overnight Next day add the contents to the stand mixer. With all of the dough ingredients and mix for 5 mins medium low. Dough should be slightly sticky. Roll out into a rough ball and put into a greased bowl. Cover let rest for 40 mins After this fold dough in a bowl as per video. Cover and rest again 40 mins Flour surface and top of dough. Turns out. Flatten and portion into 3 pieces, anywhere between 190g-205g each works Roll into log as per video. Let rest covered for 10 mins Flour couche or tea towels etc. Roll each baguette as per video. Place into a floured couche seam side up. Cover and rest for 45 mins to 1 hr. Flip onto peel (cardboard one will do) place seam side down onto a baking sheet lined with parchment paper. Pour boiling water into an oven tray that’s sitting in the bottom of a preheated oven at 460F. Close the oven and settle for 3-5 mins. Place your baguettes into the oven and spray with water generously all over. Close the oven and bake for 28-30 mins. Rest on the wire rack when done and let them cool down before cutting into one. I won’t blame you for eating one hot out of the oven with butter. Enjoy.