To make the char siu sauce, combine all ingredients and mix well. (Char siu sauce can be pre-made and stored in jars for future marinades. To make a smaller batch simply reduce the ingredients in ratio.)
Cut pork belly into approx. 6x 2 inch long thick strips
Combine all marinade ingredients (except the honey) and mix well.
Add pork into sauce and marinade for at least 2 hours or overnight for a better result.
Preheat the oven to 230C/ Fan 210C/ Gas 7.
Mix all sugar skin dust ingredients together and set aside.
Place pork on a rack and roast for 23 minutes.
Take the rack out of the oven and flip the pork. Brush honey on all surfaces of the pork and return to the oven. Roast for another 20 minutes or until edges are lightly charred with a shiny and lightly golden finish.
Set aside to cool.
Before serving, coat the cooled pork strips with sugar dust. Put back into the oven for 2 minutes or until the sugar dust melts with a slight char on the edges.
Let the pork cool slightly until the sugar crisps up then serve.
Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.
Fresh cilantro sprigs, orange slices and pine nuts (optional)
Arrange bell peppers skin side up on a large sheet of aluminium foil. Place on broiler rack so the surface of peppers is 7 to 10 cm from heat. Broil 12 to 15 minutes or until skin is blackened. Fold aluminium foil over peppers to enclose. Let stand 5 minutes.
Meanwhile, combine 1 tablespoon garlic and black pepper in a small bowl; press evenly onto beef steaks. Heat 1 tablespoon oil in a ridged grill pan or large non-stick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium-rare to medium doneness, turning occasionally. Remove to a serving platter, season with salt, as desired. Keep warm.
Remove and discard blackened skins from peppers. Place peppers, remaining 2 tablespoons oil, 1 tablespoon garlic and 1/2 teaspoon salt in blender or food processor container. Add tomatoes, cilantro, pine nuts, orange juice and orange peel. Cover; pulse on and off until pureed.
Spoon some sauce over steaks; serve remaining sauce with steaks. Garnish with cilantro sprigs, orange slices and pine nuts, if desired.
Plain (all-purpose) flour, seasoned with salt and pepper, for dusting
3 eggs, slightly whisked
185 g day-old coarse white breadcrumbs
35g finely grated parmesan cheese
1 ½ tablespoons finely chopped thyme
Finely grated zest of 1 lemon, plus the lemon cut into wedges to serve
Olive oil, for shallow frying
White or sourdough rolls, buttered if desired
Mayonnaise or aioli, to serve
Shredded romaine lettuce and sliced cucumber pickles to serve
Halve each chicken breast horizontally to create two flat pieces, then flatten with a meat mallet to an even 4mm (1/8 inch) thickness.
Put the seasoned flour and whisked eggs in separate bowls. Combine the breadcrumbs, parmesan, thyme and lemon zest in a separate bowl and season with salt and pepper.
Dip each piece of chicken in the flour, then the egg, shaking off excess.
Dip into the breadcrumb mixture, pressing the breadcrumbs onto the chicken, coating it completely.
Lay the coated pieces in a single layer on a try and refrigerate for 30 minutes to set the coating.
Heat 2cm (3/4 inch) of olive oil in a large frying pan over medium heat, add the chicken in batches and shallow-fry, turning occasionally, for 5-6 minutes until golden brown and cooked through. Drain on paper towel.
To serve, spread bread rolls with a little mayonnaise or aioli. Top with schnitzel, season with salt and pepper, squeeze a little lemon juice over, then add lettuce and pickles. Sandwich and serve with lemon wedges.
Note: if you prefer a crunchier schnitzel, use panko or dried breadcrumbs or for a different flavour, try using rye breadcrumbs.
1 pack Iberico Plumas 3 Uncooked Iberico Chorizo Sausages 1 Onion, Diced 3 Garlic Cloves, finely chopped 1/2 bottle of Dry Cider (e.g. Henneys) 2 Tbsp Apple Cider Vinegar 3 Tbsp Tomato Puree 1 Tbsp Molasses (we used Pomegranate Molasses) 1 Tbsp English Mustard 1 Tbsp Brown Sugar 1 Tsp Cayenne Pepper~ 1 Tsp Oregano (you can use dry or a couple of sprigs of fresh) Salt and Pepper to taste Monterey Jack Cheese (Optional) 2 Rolls of Short Crust Pastry 1 Egg
Defrost the Iberico Plumas and chorizo overnight and bring to room temperature half an hour before wanting to cook them.
Remove the chorizo from their skins and pull apart so it looks like mince.
Heat a large pan that can go in the oven and add the chorizo. Keep breaking it apart with a wooden spatula, very much you like would with mince.
Cook until golden brown on all sides and then remove from the pan.
Cut the Iberico Plumas into 3 pieces, season with salt and a touch of oil and sear on either side, just to brown off.
Remove these from the pan and put with the small nuggets of chorizo.
In the same pan reduce the heat, add a touch of oil and sweat down the diced onion.
Halfway through add in the chopped garlic.
Pour over the cider, a huge puff of steam will come off the pan, so be careful!
Using the wooden spatula scrape the bottom of the pan to get all the deliciousness from the meat mixed into the cider
Add in vinegar, tomato puree, molasses, mustard, sugar, cayenne, and oregano and the meat.
Stir all together and bring to a simmer.
Put a lid on and place in a preheated oven at 180c for 2 hours.
Once cooked remove from the oven and using two forks shred the meat, after shredded mix thoroughly and it will soak up all that delicious sauce.
Using a sheet of Shortcrust Pastry, cut down the middle length ways, and then cut 6 equal rectangles.
Using the cheese put a thin square on the pastry off centre but leaving an edge (to fix the other side of the pastry) place a dessertspoon of the pork mixture on top. Dab water on the clear edge and fold the pastry, corner to corner.
Using a fork crimp the sides down and make a small cut on the top to allow steam to release. Cover liberally with egg wash.
Cook in a preheated oven at 200c for 20 minutes, or until gorgeously golden brown, and probably oozing slightly with cheese
Dried Porcini Mushrooms 2 Onions 4 Garlic Cloves 3 Large Carrots 1tsp Caster Sugar 2tbsp Flour 1 bottle Dark Ale (e.g. Black Sheep Ale) 2 Beef Stock Pots 2 Bay Leaves Thyme (Either a few sprigs of Thyme or a scattering of dried) 200g Bacon Lardons 300g Chestnut Mushrooms 2 packets pre rolled Short Crust Pastry 1 Egg
Firstly, pull the beef out of the freezer the night before you want to cook the pie mix up. Bring the beef and bacon to room temperature half an hour before you want to cook as this will give you a better result.
Put the dried porcini mushrooms in a deep bowl and cover with boiling water. Allow these to soak for 20 minutes.
Whilst the mushrooms are soaking, heat a large saucepan, season the beef with salt and a little oil. Seal off the beef in small batches to ensure it does not boil. Put in a bowl and cover with a plate until needed.
Dice the onions and sweat off in the pan, halfway through add in the minced garlic.
Add a drop of the ale to de-glaze the pan and so the onions can soak up all the deliciousness.
Add in the sliced and quartered carrots and cook for 5 minutes or so to get some colour.
Add in the porcini mushrooms then sprinkle over the sugar and flour. Stir until browned and all the juices have been soaked up.
Tip back in the meat and any juices left in the bowl. Followed by the rest of the bottle of ale, add in the 2 beef stock pots and the liquor from the mushrooms.
Do not pour out all the juices from the mushrooms as there may be grit at the bottom.
Season with salt and pepper, add in the bay leaves and thyme.
Give the pot a good stir.
Bring the pan up to a boil and then reduce the heat to a simmer.
Cook for an hour and a half, covered, stirring occasionally to ensure it does not stick to the bottom of the pan.
In a frying pan, brown off the bacon lardons until crisp and then add in the sliced mushrooms.
Remove from the heat and let the mushrooms cook through with the residual heat.
Add a splash of water just to get those nuggets of flavour from the lardons up.
After the beef has cooked remove from the heat and add in the bacon and lardon mix.
Stir and allow the pot to cool over night to use the next day.
The pie can either be cooked with the mix at room temperature or cold, it doesn't really matter which.
Liberally butter and flour a pie dish, trim the pastry up leaving a lip on the sides, add in the pie mix with a slotted spoon as you may have more liquid than needed.
The meat should pile up just over the top of the pie dish.
Pour over enough of the beef mix juice to halfway up the pie dish.
Brush the edges of the pie with water and place the other sheet of pastry over the top.
Pinch the sides together, make 2 incisions in the middle of the pie to let out steam.
Do feel free to decorate the pie.
Mix an egg and cover the top of the pie liberally, this will ensure the pie goes a gorgeous golden-brown colour.
Place the pie in a preheated oven at 200°C and cook the pie for 40 minutes, or until golden brown. Serve up with extra gravy and a side of buttery mash potato.
50g Ginger 2 x Garlic Cloves 2 x Birds Eye Chillies 2 x sachets of Miso (around 36g) 200ml Sake 150ml Mirin 1tsp Brown Sugar Soy Sauce to Taste 1tsp Sesame Oil Pinch of Maldon Salt 6 x Sheets of Spring Roll Pastry or Filo 1 x Egg (made into Egg Wash)
Defrost the diced Wagyu and bring up to room temperature 30 minutes before cooking.
In a bowl mix together the diced wagyu and sesame oil and a pinch of Maldon salt.
Heat up a deep based saucepan and seal off the diced Wagyu in batches to ensure you do not boil the meat.
Remove the meat into a bowl and cover.
Slice the spring onions thinly at an angle and sweat off in the saucepan.
Add in finely chopped garlic and chillies.
Depending on how hot you like food keep the seeds or get rid of them.
When they have all sweated down add in the sake and boil rapidly until reduced.
Add the Wagyu beef back in and then add the mirin, brown sugar, and soy sauce.
Taste it here and see how it tastes, you may need to add in some more soy sauce.
Reduce the heat and let simmer for around half an hour.
Let cool overnight.
In a pie dish you want to lay out 4 pieces of the spring roll pastry, so they overlap in the middle but is a lot of overhang.
Using a pastry brush lightly brush each sheet with egg wash.
After putting the pastry and making sure there are not any gaps on the bottom, add in the Wagyu mix.
Using the overhang of the pastry, loosely fold over the top.
Using the other 2 sheets of the pastry brush with egg wash and then tear into strips. Place the strips loosely on top as well ensuring all the meat is encased.
Cook in a preheated oven at 180°C for 12 - 14 minutes or until the pastry is golden brown.
Serve and watch your guests go wide eye whilst they enjoy the fantastic flavours wrapped up in crisp pastry.