Recipes

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APPLE KETCHUP

Smoked Tomato Chutney

Home Made BBQ Sauce

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This is pretty much an apple puree. It is amazing with pork belly. If you have organic apples don't bother peeling them. Otherwise pass through a sieve once finished.

Ingredients

Makes about 2 litres

2kg granny smiths cored
150ml cider vinegar
150g sugar
1 split vanilla pod
20ml lemon juice

Method

1. Cut the apple and put the pieces in a large bowl. Sprinkle
with sugar and lemon juice. Place in the fridge for 30
minutes.
2. Mix all ingredients in a bowl, then bag and seal.
3. Sous vide for 25 mins at 85°C.
4. Refresh in iced water once cooked.
5. Remove vanilla pod. Blend the apples into a puree

This sauce is best served with meats, particularly chicken or lamb. If you can't find freeze dried smoke powder (online is best), just omit it completely as liquid smoke is no substitute.

Ingredients

Makes 2 litres
120g shallots, diced
1 red capsicum, diced
2 red onions, diced
60 g chicken stock
30 g red wine vinegar
80 g brown sugar
1.6 kg diced, ripe tomatoes, seeded/chopped
1 table pectin
2 table smoke powder

Method

1. Fry shallots, capsicum and onion in oil. Add the chicken stock, simmer for 6-7 mins.
3. Mix in the vinegar and sugar. Simmer for a further 3 mins. Stirring regularly.
4. Add tomatoes. Bring to a rapid simmer, then cook until there is hardly any liquid left.
5. Finish with the pectin and smoke powder mixing in well until dissolved.
6. Cool and season with salt and fresh ground pepper.

It's hard to beat a good home made barbecue sauce. Anyone would appreciate a bottle as a gift and you'd be surprised how quickly it will go at home. All these measurements are approximate and can be adjusted to taste. You can easily add a can of beer or a bottle of whiskey to the recipe.
Xanthiumn gum is a great thickener for sauces and really helps make this sauce manageable. It can be found easily online.

Ingredients

Makes about 5 litres
1 table each of : fennel seeds, cumin seeds, coriander seeds, celery seeds,
mustard seeds, black peppercorns. Toast in dry pan or an oven. Grind to powder.
3 white onions, diced
1 head garlic
500ml apple juice
500ml cider vinegar
400ml molasses
500g French Mustard
500g apricot jam
1 litre tomato sauce
2 teaspoon chilli powder
Salt and pepper to season
2 teaspoons Xanthiumn gum

Method

1. Fry off the onion, garlic and spice mix in veg oil for 10 minutes.
2. Add the apple juice and vinegar. Reduce until the liquid has reduced by a third.
3. Add all the remaining ingredients. Bring to simmer for 10 mins.
4. Blend in Xanthium gum. Add 1/2 a teaspoon at a time. Season
5. Blend thoroughly and pass through a sieve.

Pork Belly

Slow Cooked Brisket

Lamb Shanks

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This pork belly is great for dinner parties or cooking for large numbers of people, as it can be reheated quickly.
Please note: The method here results in a thin, crispy skin (like a pork creme brulee) as opposed to the flossy, crunchy skin from the classic roast pork.

Ingredients

1 pork belly, boneless and skin on.
1/2 cup of mixed spices including:
salt and pepper, brown sugar, anise, cardamon, garlic and onion powder, cumin.

Method

1. Remove the pork belly from it's packaging and rub over with paper towel to
remove any excess blood.
2. Using a very sharp knife cut 4-5 diagonal cuts across the belly, being careful
not to cut into the flesh. Check the size of your belly, making sure it will fit in your vacuum sealer.
3. Lay the belly, on a tray and rub in the spices, turning over
and repeating on the skin side. Cover every part of the
belly and place in bag.
4. Set the sous vide for 68°C. Vacuum the
bag, making sure it has removed all air and sealed correctly.
5. Place the belly into the sous vide. Leave for 36 hours.
6. Once cooked submerge in iced water for around twenty
minutes.
Re-heating
Method 1

On a clean, smoking hot BBQ plate, drizzle some vegetable oil and gently place the belly down skin side first, being careful of splashing oil. Fry for five minutes then flip over when the skin is crisp. Check the core temperature with a probe thermometer, it should be over 60°C.

Method 2
Turn on your oven as hot as it will go, letting it reach maximum temperature. Place the belly on a tray lined with greaseproof paper. Cook until skin browns and crisps.

The technique of sous vide was almost invented for brisket. It’s a fatty piece of meat with tough cartilage. This also means it’s chock full of flavour. The best sides with brisket are mashed potato, coleslaw or fresh bread. Have this with our Home Made BBQ Sauce for a real treat.

Ingredients

1 Brisket. Wagyu is best.
2 heaped tablespoons of: Ground coriander, cumin, powdered ginger, onion powder, chilli, fennel, paprika and black peppercorns
3 table brown sugar

Method

1. Trim off any excess fat. Not too much, as the meat needs
the fat to help cook it.
2. Roast the herbs either in an oven or in a dry pan. Grind to a powder once cooled and add the brown sugar.
3. Rub and massage the mixture into the meat. Dust off any extra spices.
4. Cut the brisket into large fist sized squares.
5. Vacuum and seal the brisket, one per bag.
6. Place in a sous vide at 68°C and cook for 48 hours.
7. Once cooked, immerse in iced water.
Re-heating
Method 1
If serving straight out of the sous vide, brown in a
very hot oven for ten minutes.

Method 2

On a clean, smoking hot BBQ plate, drizzle some vegetable oil and gently place brisket down careful of splashing oil. Fry for five minutes then flip over when the outside is brown. Repeat for the sides. Check the core temperature with a
probe thermometer, it should be over 60°C.

A well cooked lamb shank is a special thing to have. After cooking for so long at such a low temperature the inside is still pink and flavourful. The bone will slide out effortlessly and the meat will fall off. Shanks are nothing without a good sauce or gravy, try our smoked tomato relish above.

Ingredients

Lamb shanks, allow 1 per person.
Fresh rosemary, washed
Salt 1/2 table per shank
Sugar 1/2 table per shank
Whole peppercorns.

Method

1. Open shanks and pat dry excess blood.
2. Place all dry ingredients in a blender or spice grinder. Blend until combined.
3. Rub all shanks well with the spice mix.
4. Before placing in a bag it is a good idea to cover the top bone with alfoil or plastic wrap. If the bone has been roughly sawed it can cut the sous vide bag.
5. Seal the shanks and submerse them in a water bath set for 64°. Cook for 48 hours.
6. Remove and chill in ice an ice bath.
Reheating
Method 1
On a clean, oiled, flat BBQ tray lay the shanks down and cover if you have a lid. Brown and continue turning every minute or so.

Method 2

Heat oven to 180 degrees. Place shanks on a lined tray, place in oven. Roast until brown, about 15 minutes.

Macaroni and Cheese

Confit Onion Puree

WHOLE CHICKEN

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This is the best way to make macaroni and cheese. Most recipes use a béchamel as the base for the sauce, this combined with pasta makes it very heavy.
The key ingredient here is sodium citrate. It's relatively easy to find and not expensive. It enables cheese to be heated to a higher temperature without splitting. Make the liquid
cheese first. It's great on nachos, hot dogs or as a fondue.

Liquid cheese
Makes 3 cups

Ingredients

1 cup of liquid. This can be water, beer, milk, wine or stock.
22g sodium citrate
550g cheese, grated. Cheddar, Gruyere or Roquefort are best but any cheese is usable.

Method

1. Add water and sodium citrate to pan and simmer until it's dissolved. Bring to boil.
2. Add the cheese a handful at a time, blending with a stick blender after each one.

Macaroni and Cheese

Ingredients

500g Macaroni
Salt
3 cups of liquid cheese
Fresh herbs. Basil, oregano, chives or
parsley
1 cup of cooked filling. Peas, chorizo, corn, onion, bacon, mushrooms. Whatever
you like.

1. Cook the macaroni in salted boiling water until tender to the bite.
2. Once cooked strain the macaroni and drizzle with olive oil.
3. Mix everything together in a large bowl or tub and season.
4. Spread the mixture in an ovenproof dish and sprinkle with cheese and breadcrumbs.
5. Bake until golden.

This is one of the best ways to cook and eat onions. It’s sweet, hearty and will
enhance the flavours of any meat.

Ingredients

3kg brown onions cut in 1/4’s
200g butter
200g ghee
6 whole cloves garlic
Salt and pepper
sprigs of thyme
1 cup champagne vinegar
1 cup chick stock

Method

1. Peel the onions and chop into quarters.
2. Lay the onions in a deep baking tray
3. Cover the onions with he rest of the ingredients
4. Roast in an oven at 120 degrees for 4-6 hours.
5. This is one of those recipes where there are no exacts. If it gets dark on top, cover it in foil. If it’s not tender, leave it in longer.
6. Once the onion is tender and browned. strain off the liquid and blend.
7. The liquid can be frozen and reused.

This is a great way to have chicken already cooked and when your ready, throw it on the BBQ for a few minutes and its ready. You must include the butter as chicken has little to no fat content.

Ingredients

(For a 1.5kg bird)

Place the chicken in a brine of 1 litre of water, 200g salt and 100g MSG (there is nothing wrong with it). Cover and refrigerate overnight. You can add bayleaves, oranges, spices etc. to the brine.

300 grams butter
1 table fresh lemon zest
bunch of thyme
salt and pepper

Method


1. Drain the chicken and pat it dry.
2. Put the chicken in a bag with the butter. Break the thyme up and spread it
around.
3. Seal and immerse in the sous vide
4. Cook at 65°C for 5 hours. If the chickens are smaller, take it out earlier, if it’s bigger leave it in longer.
5. Plunge into iced water and leave for twenty minutes.

Reheating

Method 1

Using a large, sharp knife butterfly the chicken by cutting 3/4 of the way through, starting breast side up. Use your hands to open it up further. Oil a hot, clean BBQ plate and place the chicken carefully down. Close the hood if you have one. Flip every ten minutes until the core temperature reaches
sixty degrees.

Method 2
Pat the chicken dry with paper towel. Place the chicken on a lined baking tray and sprinkle salt on the skin. Get your ove as hot as it will go. Roast for 10-15 minutes, or until central temperature is over 60°C.