Recipes
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Preheat oven to 180°C. Score lamb shoulder and stuff with garlic. Drizzle with sour cherry molasses, cumin, and salt. Bake covered for 3 hours 30 mins, then uncover for final hour. For couscous: Boil orange juice, pour over couscous with cherries, salt, pepper. Let sit for 10 mins, then fluff with fork and add coriander. For minted yogurt: Mix ingredients in a bowl...
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Peanut & Coffee Blak Ribs by Matt Burgess
Start by evenly coating both sides of the ribs with olive oil, massaging it into the meat thoroughly. Mix brown sugar, salt, and ground coffee, then generously sprinkle this mixture over the ribs.
Prepare the Big Green Egg for indirect cooking by opening both dampers. Once the temperature gauge reads 160-180°C, place the ribs on the BBQ, adding a couple of fruit wood chunks onto the coals. Close the lid and maintain a temperature of 140-160°C. Cook for 1 hour...
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Slow-cooked lamb neck stew with potatoes, leeks and carrots for St Patrick's Day by Matt Burgess
Begin by preheating the oven to 180°C. In a pan, fry the lamb until evenly colored on all sides, then set aside, retaining any fat in the pan. In the same pan, fry bacon, leek, onion, and whole garlic cloves until nicely browned. Return the lamb to the pan along with potatoes, carrots, herbs, and salt, frying for 5 minutes while stirring. Pour in chicken stock and water, bringing it to a boil...
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Sausage and courgette ricotta pancakes, poached eggs, harissa yogurt by Matt Burgess
Combine all ingredients in a large mixing bowl, incorporating the sausage by scrunching and squeezing until the mixture resembles a thick batter or lumpy dough. Let the mixture rest for 20 minutes while preparing the harissa yogurt.
Heat oil in a non-stick frying pan. Spoon the batter into the pan in batches, cooking until golden brown. Rest cooked pancakes on kitchen paper while preparing the poached egg...
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Fillet Steak with Confit Potatoes and Bone Marrow Butter
Method (serves 4):The day before you need to cook your potatoes. Slice them all into even slices, 2-3mm thick, with a mandolin or a slicer attachment on a food processor... -
Tom Kha Gai (Thai coconut soup) by Barry Horne
Start by roughly chopping the shallots, garlic, galangal (or ginger), chillies and one of the sticks of lemongrass.
Place a large saucepan on a medium high heat and add a tbsp of oil...