Archives: Recipes

Preparation Time: 15 minutes

Cooking Time: 3 hours 30 minutes

Ingredients:

2 lbs lean brisket joint (unrolled)

2 tablespoons oil

1 tablespoon chipotle paste

7 oz. good, hot beef stock

1 x 15 oz. can chopped tomatoes with herbs

2 tablespoons runny honey

3 tablespoons Bourbon whiskey, optional

For the Sweet Onions:

2 red onions, peeled and sliced

2 tablespoons water

2 tablespoons good balsamic vinegar

1 tablespoon sugar

Bread rolls, to serve

 

Method:

1. Preheat the oven to 300°F
2. Heat half the oil in a large non-stick frying pan.
3. Place the joint on a chopping board and season all over with salt and pepper. Brown the joint on all sides and transfer to a large flame/ovenproof dish with a lid.
4. Add the chipotle paste, stock, tomatoes, honey and Bourbon (if used). Cover, transfer to the oven and cook for 3-3½ hours until the beef is tender.
5. Meanwhile, prepare the sweet onions; put the onions in a small pan with the water and sweat the onions under a moderate heat for 10 minutes, stirring occasionally.  Add the vinegar and sugar.  Continue to cook the onions for a further 10-15 minutes until the soft and syrupy.
6. Transfer the beef to a clean chopping board, reserving the sauce and `pull’ apart by securing with a fork and shredding the meat with a second fork.
7. Pile the shredded brisket in rolls of your choice, spoon over the sauce and serve with the onions.

Tips:

The brisket can be reheated on the barbecue. Alternatively, season brisket, cover and cook on the BBQ (indirect) for 3-4 hours. Transfer to a cast iron pot, add the wet ingredients, cover and cook over indirect heat for a further 3-4 hours for a optimum internal temperature of 200°F – perfect for pulling/shredding.

 

Preparation Time: 10 minutes

Cooking Time: 4 minutes

Ingredients:

1lb lean thin cut sirloin or minute steaks

For the Marinade:

4tbsp olive oil

2tbsp freshly chopped oregano

Finely grated zest of 1 lemon

2 garlic cloves, peeled and finely chopped or crushed

1tsp dried chili flakes

Salt and freshly milled black pepper

For the Red Chicory Salad:

½ small cucumber, cut in half lengthways and sliced

1/2lb red chicory leaves, rinsed and separated

1-2tbsp freshly chopped flat-leaf parsley

2 small shallots, peeled and finely chopped

1tbsp red wine vinegar

2tsp creamed horseradish sauce

3tbsp extra virgin olive oil

 

Method:

1. Place the steaks in a shallow bowl.  Mix the marinade ingredients together and pour over the steaks.  Cover and marinate in the refrigerator for 2 hours, or overnight.
2. Prepare the chicory salad; place the cucumber, chicory leaves, herbs and shallots in a large bowl.  In a small bowl whisk together the red wine vinegar, horseradish sauce, olive oil and seasoning.  Pour over the salad and toss well.  Cover and refrigerate until required.
3. Thread the steaks onto 4 short metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated grill for 2-4 minutes, turning occasionally until the meat juices run clear.
4. Garnish with extra flat-leaf parsley and serve with the chicory salad and foccacia or walnut bread.

 

Preparation Time: 20 minutes

Cooking Time: 2 hours (30 minutes per 1 lb. plus 30 minutes)

Ingredients:

3 1/2 lb boned and rolled pork loin or leg joint

1 teaspoons oil

Salt and freshly milled black pepper

2 small pears, peeled, cored and finely chopped

2 tablespoons pear cider

For the stuffing:

8 0z. prepared pork and herb sausages

2 tablespoons freshly chopped sage leaves

2 small pears, peeled cored and finely chopped

Method:

1. Preheat the oven to 350°F.
2. Weigh the joint and calculate the cooking time.  Dry the rind and score deeply with a sharp knife.  Rub the joint with a little oil and season.
3. Place the joint on a metal rack in a large roasting tin and open roast for the calculated cooking time.  30 minutes before the end of the cooking time add the pears and continue to cook.
4. To make the stuffing, remove the sausage meat from the skins of the sausages and place into a mixing bowl.  Add the sage and the remaining chopped pears and mix thoroughly.
5. Take large spoonfuls of the mixture and shape into balls.  Place on a baking tray and cook in the oven for around 20-25 minutes until golden and cooked through.
6. Remove the pork joint from the oven, cover with foil and allow to rest before carving.
7. To make the pear jus, pour the meat juices from the rested pork into a small pan, add the pear cider and boil rapidly for a few minutes to reduce slightly.
8. Serve the pork with the stuffing balls, seasonal vegetables, roasted pears and pear jus.