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!

Ingredients:

Chicken wings
500g chicken wings
1g salt
1 tsp extra olive oil
½ tsp black pepper cracked

Sriracha glaze
2 tbs Sriracha
1 tbs Gochujang paste
2 tbs liquid honey
½ tsp sesame oil

Garnish
Handful coriander

Method

• Preheat the oven to 170deg C and set up the coal BBQ
• In a bowl toss the wings with salt, oil, and pepper
• Lay out onto a lined baking dish and Roast 25 minutes
• Pour all the ingredients into a bowl and whisk to make the glazr
• Place the cooked wings over the coals
• Brush liberally with the glaze
• Keep turning until wings start to take some colour
• Place into a plate sprinkling over the coriander