200g Provenance butcher rotisserie chicken, shredded or a leftover cooked chicken

200g jar roasted pepper sliced

1 red apple cut into match sticks

1/2 bag baby spinach

200g green beans, blanched

Balsamic dressing

Balsamic dressing

1 tbsn balsamic

1 tbsn wholegrain mustard 

2 tbsn sweet chilli sauce

1 ½ tbsn olive oil

Salt pepper

Method 

In a large bowl, mix the shredded chicken, roasted peppers, apple sticks, half a bag of baby spinach, and blanched green beans

To make the balsamic dress: in a small mixing bowl, add 1 tablespoon of balsamic vinegar, 1 tablespoon of wholegrain mustard, 2 tablespoons of sweet chili sauce, and 1 ½ tablespoons of olive oil.

Use a whisk or a fork to thoroughly mix all the ingredients together. Keep stirring until the dressing is well-emulsified and has a smooth consistency.

Add salt and pepper according to your preference. Start with a pinch of each and adjust as needed, mixing well after each addition.

If you’re not using the dressing immediately, pour it into an airtight container and store it in the refrigerator. Shake well before using, as the ingredients may separate over time.

2.     Toss the salad mixture with your desired amount of balsamic dressing

3.     Serve immediately 

We are pleased to present our new packs of Shabu Shabu Wagyu Beef from Japan.

The highest quality Japanese Wagyu A5 chuck, expertly sliced in Japan and packaged in the perfect serving size to make for the most luxurious hot pot and other dishes. Here is an easy recipe by Matt Burgess to get you going.

Hot Pot Ingredients:

1 tbsn chilli oil 

100g wagyu thinly sliced

2 x Bok choy 

250g udon Noodles 

½ bunch Enoki mushroom 

2 tbsn spring onions 

¼ Chinese cabbage

100g Wagyu Shabu shabu 

Dashi

1ltr water

2 x tbsn dashi powder

20g kombu

2 tbsn soy

2 tbsn mirin

Orange Ponzu Recipe

2 tablespoons freshly squeezed orange juice

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 cinnamon stick

3 tablespoons mirin

1 thumb-size piece of ginger, peeled and finely chopped

10g orange peel

Method

1.     In a small saucepan, combine orange juice, soy sauce, rice vinegar, cinnamon stick, mirin, chopped ginger, and orange peel.

2.     Heat the mixture over medium heat until it begins to simmer.

3.     Reduce heat to low and let it simmer for 5 minutes, allowing the flavors to meld.

4.     Remove from heat and let it cool completely.

5.     Strain the sauce into a clean container, discarding the solids.

6.     Store in the refrigerator for up to a week.

Goma Dare (Sesame Sauce) 

3 tbsn tahini

3 tbsn mirin

2 tbsn soy

1 tbsn sesame seeds

Method

1.     In a bowl, mix 3 tablespoons of tahini, 3 tablespoons of mirin, and 2 tablespoons of soy sauce until smooth.

2.     Stir in 1 tablespoon of sesame seeds.

3.     If needed, add a splash of water to achieve desired consistency.

This method combines all the ingredients quickly for a rich and flavorful goma dare, perfect for salads, noodles, or as a dipping sauce.

Method for the hot pot

1.     Boil 1ltr of water with the dashi powder, soy, mirin and kombu in a medium sauce pan, nabe pot, or electric frypan.

2.     Chop cabbage and choy into 3cm x 3cm squares, and finely chop spring onion. Separate enoki mushroom roots. Place everything on a plate and set next to the shabu shabu pot.

3.     If you have frozen udon noodles, boil water in a bowl and pour it over them to loosen and thaw. Drain and set aside.

4.     Prepare two small sauce bowls for each person with chopsticks (or forks if preferred). Fill one with ponzu (2 tbsp) and the other with sesame sauce (2 tbsp).

5.     If serving rice, prepare small bowls for each person and set them in front of the dipping sauces.

6. Place what you want to cook in the hot pot and bring it back to your bowl. The Shabu Shabu only takes less than a minute to cook each one in the hot water. Mix and match the ingredients and sauces as you like

Ingredients:

780g beef short rib (1 rib)

1 carrot, peeled

1 plum tomato, halved

1 bunch of parsley, with the stalks removed

2 red chillis, halved

1 onion, peeled and sliced

10g vegetable oil

2 sprigs of rosemary

4 bay leaves

½ bulb of garlic

2 cups beef stock 

400 ml water

2 tablespoons crème fraiche

1 tablespoon whole grain mustard

Salt and pepper

Method:

Preheat your oven to 160°C.

Heat vegetable oil in a large ovenproof pot over medium-high heat. Add the beef short rib and brown on all sides.

Once browned, remove the beef and set aside.

In the same pot, add the carrot, onion, plum tomato, red chili peppers, rosemary, bay leaves, and garlic. Sauté until the onions are translucent.

Deglaze the pot with the beef stock and water, scraping up any browned bits from the bottom.

Return the beef to the pot. Bring to a simmer, cover with a lid, and transfer to the oven.

Braise in the oven for 2.5 to 3 hours or until the meat is tender and falling off the bone.

Remove the pot from the oven. Take out the beef and set aside to rest.

Strain the cooking liquid, discarding the solids.

Simmer the strained liquid over medium heat until slightly thickened.

Stir in crème fraiche and whole grain mustard, then season with salt and pepper to taste.