Ingredients

1 tbsn olive oil

300g chicken mince, coarsely ground

1g whole Thai chilies sliced

3g sliced cloves garlic

50g small onion, diced

15g soy sauce

30g oyster sauce

10 brown sugar

50g water

6g fish sauce

85g Green Beans cut into short pieces

10g Coriander leaf

5g Thai basil leaves after cooked

Method

• Heat the oil in a medium sauce pan
• Place in the chicken mince and start to fry
• After 5 minute’s, add the Thai chilli, red onion, garlic, onion cook until fragrant and the vegetables are soft
• Add the soy, oyster sauce, brown sugar, water, green beans and fish sauce
• Cook until all the liquid has reduced and the beans are soft
• Remove from heat and fold through basil and coriander.

Ingredients:

Pork

2x 250g Iberico pork steaks

3g salt  

 Sauce

100g sweet sherry

100 True Foods beef stock

20g unsalted butter

1 clove of sliced garlic

1 tsp fresh Thyme

1 whole shallot, peeled and sliced S

80ml double cream

1tsp salt

1 tsp Pedro Ximenez sherry vinegar

5 sliced spring onions

2 tbsn sultanas, boiled for 2 minute’s and left to soak….

Method:

For the pork

• Set up the BBQ for indirect cooking
• Season the pork steak both side and lay over the hot charcoal
• Cook the pork until 50c internal temperature

 For the sauce

• Melt the butter in a saucepan
• Add the garlic, thyme, shallot to the pan and cook and cook until soft
• Now add the sweet sherry and reduce the liquid down by half
• Add the beef stock and repeat the process as the sherry
• Add the double cream and bring back to the boil for 3 minute’s
• Pass the sauce through a fine strainer
• Add the salt, vinegar, cooked sultana’s and spring onions
• Keep the sauce warm until the pork steaks are ready.

Ingredients:

360g Ribeye
5 leaves basil
1 tsp white wine vinegar (good quality chardonnay vinegar or moscatel)
½ red chilli seeds removed and chopped
1 tsp grated garlic
1 tbsn extra virgin olive oil
1 tsp sea salt
½ tsp black cracked Pepper

Method:

• Set up the BBQ for thermonuclear cookery, direct heat. 200-250c.
• Place the basil, chilli, garlic, salt and pepper on the board and chop until fine
• Pour on the olive oil and vinegar.
• With the back of a spoon mix the ingredients together spreading around the board
• Cooked the ribeye for 3 minute’s each side, remove and place on the board on the dressing
• Using the tongs wipe the steak around the board picking up as much of that dressing as possible
• Leave to rest for five minutes, slice and enjoy!