Chef Ras preparing Sizzling Szechuan Iberico Pork Plumas with Zingy Noodle Salad.
No matter where in the world you are, Chinese New Year, traditionally known as "Spring Festival," is a time for sharing a meal with the special people in our lives. Typically, festivities continue until the Lantern Festival, which is celebrated on the 15th day of the first Lunar month. It's the Year of the Wooden Horse--a fire sign--which is said to bring prosperity and wealth.
If you haven't made plans for the Lunar New Year yet, don't panic. Put on your red jeans to drive away the bad luck and order some Iberico Pork Plumas for this firey hot dish dreamed up by Chef Ras & Chef Rebekah.
1 package Iberico Pork Plumas
For the Szechuan marinade you'll need
1 1/2 tbsp. Soy sauce
1 Garlic clove crushed
1 tsp. grated Ginger
1 Chilli finely chopped - no seeds (they'll blow your head off!)
3tsp Brown sugar
2tsp Dry Sherry
For the Zingy Noodle Salad you'll need:
1 large or 2 medium Carrots
2 Spring onions
A handful Cashews
1 Chilli- no seeds (same reason)
1tsp grated Ginger
Zest of half a Lime and all the juice
1 packet of Rice noodles (you may need more if you're feeding a crowd)
Sesame oil to taste (1-2 tbsp.)
Rice wine vinegar to taste (1-2tbsp.)
For the Szechuan marinade-
For the Plumas-
For the Noodle Salad-
And there you are, Sizzling Szechuan Iberico Pork Plumas with a Zingy Noodle Salad for your friends and family to rave over.
Well done you.
(Happy New Year!)
Slicing the Iberico Pork Plumas
The beginnings of a romantic dinner
I'm pleased to announce that yesterday was my 6th wedding anniversary. It rather sneaked up on me, as I'm sure most busy, working parents of young children can appreciate. I hadn't made any special plans, I was just hoping to get the kids to bed by 7:30 so that I could have a moment to breathe.
I was lucky enough to have an extra large 500gr US Grain Finished T-Bone steak in the freezer, and it had been in the fridge to thaw, so I put it on a plate and let it come to room temperature on the kitchen counter while we herded the cats--I mean the kids-- through pyjamas, teeth brushing, bed time stories and good night kisses.
The 6th wedding anniversary is considered the "Iron Anniversary," and here I was with a "Lover's Steak" to fry up in an orange Le Creuset Heavy Iron griddle pan that we received as a wedding gift. The kids were sound asleep in their beds. Sometimes the stars smile on me.
The Meat Me At Home crew had just finished a 3 day photo shoot, and I vaguely remembered Chef Rebekah setting up a beautiful image of the T-Bone "Lover's Steak," and that it might just be within my abilities to try to recreate it.
Much to the surprise and delight of my darling husband, in the space of about 15 minutes, I made a dramatic entrance from the kitchen carrying a tray filled lovingly with a T-Bone steak cooked to perfection--his side medium, my side medium rare!
With Valentine's Day soon upon us, I can happily and heartily recommend treating the someone you love to a loving T-Bone steak.
US Grain Finished Extra Large 500gr T-Bone Steak
A heavy cast iron skillet--the griddle pan makes the sear marks on the steak, but a regular heavy skillet is fine too
I carved the two sides of the steak off the bone, and cut them into bite sized strips. I carefully put it all back together, as shown in the photo below.
A steak to share
We had a great time enjoying this steak, and we did feel like we had a special, romantic, Pop-up Secret Supper Club dinner party for two on our Iron Anniversary. Next year is our Copper Anniversary, I see a mixing bowl in my future.
If you've enjoyed our previous blog posts about the Secret Supper Club at Daisy's House, then no doubt you're excited to try our new twist on a classic raw fish ceviche.
If you'd like to find out more about what we've been up to with our Secret Supper Club, please click here.
Ceviche is a typically Peruvian dish of raw fish cured in lime juice. Our gang of foodies and chefs wanted to create a new twist on the classic ceviche appetizer. This vibrant and healthy version is based around our Crocodile Tail Fillet instead of raw fish. Often ceviche is served in a martini glass, but we wanted to keep things simple, so we decided to serve our ceviche in Baby Gem Lettuce leaves.
Our team of Secret Supper Club chefs, Rebekah and Nikifor, put together this Crocodile Tail Fillet Ceviche in about 20 minutes. It needs to rest in the refrigerator for a couple of hours before you plan to serve it.
1 packet Crocodile Tail Fillet. Click here to quick shop.
1 Lemon (save a bit of the peel)
1 Lime (save a bit of the peel)
1 or 2 Fresh Fennel bulbs (as you like to taste)
300ml White Wine Vinegar
Half Chilli pepper
Pinch of ground white peppercorns
Pinch of Salt
1 large packet fresh Coriander approx. 100gr
Secret Supper Club Chef Nikifor prepares the Crocodile Tail Ceviche
Spoon some of the crocodile tail onto a lettuce leaf.
Add a bit of the juice and a sprinkle of fresh coriander on top
For an even more spectacular appearance-- a glass of Pisco Sour to accompany this will give you an authentic Peruvian look!
Slow simmered Iberico Pork Cheeks from Paul Belcher of Donostia Social Club. Donostia Social Club menus reflect their love of Basque cuisine, using traditional Basque ingredients and cooking styles.
Visit www.donostiasocialclub.co.uk to find out more
If you're looking for dinner ideas, this flavoursome recipe makes an exciting alternative to traditional Sunday roasts. Slow cooking the Iberico Pork Cheeks in the sauce ensures that the meat remains deliciously tender and absorbs the sauce’s rich Basque flavours.
1pack Meat Me At Home Iberico Pork Cheeks
3 lugs Extra Virgin Olive Oil
3 Celery stalks
2 Bay leaves
Dash Smoked paprika
2 tablespoons flour
250ml Red wine
250ml Beef or Veal stock
Salt and pepper to taste
If you've stuck to the New Year Diet, coupled with a gym schedule that would put a premiership footballer to shame, congratulations!
And we bet you’re tired of boneless, skinless, tasteless chicken breast already. If your new slender physique nets you a date, you’ll be hoping to impress them with something a bit more exciting than cabbage soup while keeping up with your healthy lifestyle! At Meat Me At Home, we’re all for healthy living and healthy recipes, but we don’t think that means you should settle for bland, tasteless meals.
We’ve rustled up a few of our best healthy recipes based on some of the leanest and most delicious cuts of meat you can find anywhere. Give these a try to keep your diet and your tastebuds on track.
Zesty Crocodile Tournedos
Fresh oranges, fennel, onion, shallots flavour this simple dish. Flash fry in the marinade for a light dish that’s packed with flavour. Serve on some leafy lettuce and some caramelised onions. Then wait for oodles of praise to be heaped on you for your fine cooking skills.
Griddled Bison with Hot Green Peppercorns
This richly flavoured red meat is one of the leanest you can find, and it’s bold enough to take big seasonings. Flavour with a simple rosemary, garlic and green pepper rub, and serve with dressed rocket leaves. Fast, flavourful and delicious.
Not-so-simple BBQ Pork
Don’t let the fat fool you! These pork plumas are packed with oleic acids which help lower “bad cholesterol” and raise “good cholesterol”. Smother in our sugarless BBQ marinade and serve any way you like. We recommend a good serving of tenderstem broccoli and asparagus.
Let us know if you try any of these tasty meals in the comments!
Oven Roasted Segovian Certified Suckling Pig
It's the Hitchhiker's Guide to oven roasting a Segovian Certified Suckling Pig. In this blog post you'll find the how to's for getting your suckling pig roasted to a gorgeous golden brown with plenty of crispy crackling.
Please be advised that there are quite graphic photos of the suckling pig in this blog to aid in your preparation. If you're squeamish, don't scroll down. If you're squeamish, you probably shouldn't be involved with a suckling pig in the first place.
I loved the experience of preparing and roasting the suckling pig. I was absolutely delighted to bring it back to our offices after the photo shoot to offer my hard working colleagues a taste of this rare delicacy. They attacked it like a pack of wild hyenas, and there was still plenty left over for a tasty midnight snack. Have fun with your Segovian Certified Suckling Pig and let us know how you get on!
For best results, start preparing this recipe 2 days in advance
Your little piggy will require at least a day and a half to thaw. Be sure to take the suckling pig out of the freezer with plenty of time to spare.
There are 2 phases that require an overnight or half day resting period before carrying on to the next step, please read the directions carefully to allow enough preparation time for best results.
The process for preparing the suckling pig is quite easy, and it requires very little time to actually do. The pig will need about 3 hours in the oven to roast; it rests for 45 minutes and then goes back in the oven for 30 minutes to finish the crackling.
1 Segovian Certified Suckling pig 4-5kg (Quick Shop here)
1 cup white vinegar (250ml)
2-3 litres of water to boil
Good quality extra virgin olive oil—around 1.5 cups (375ml)
Sea Salt Flakes—plenty
Regular table salt—plenty
Garlic-around 5 cloves
Herbs—optional, we had good success with a small packet (20gr) fresh Thyme
1 large onion
XL roasting pan—42cm x 38cm x 8cm is the size we used for our photo shoot
Prepping your pig
Cooking your Pig
Chef Rebekah checks the piggy
We suggest you carve and serve at the table.
Wishing you a very Merry Christmas and a happy oven-roasted Segovian Certified Suckling Pig.