Recipes

  • How to cook a bone-in sirloin steak 1kg

    How to cook a bone-in sirloin steak 1kg

    This is a large steak with a large rind of fat along one side and a bone so  it's not the most straight forward steak to cook. It needs a bit more time and steps in the process, here are our tips for cooking a 1kg bone-in sirloin.

     

    Ingredients:

    1kg bone in grass-fed sirloin steak

    small bunch of thyme stalks

    2 cloves of garlic

    salt 

    butter

     

    Method

    - Take the steak out of the fridge 1 hour before cooking

    - Because of the size, this steak will need time in the oven as well as the pan so pre heat the oven to 200deg C and put a pan on a medium high heat.

    - Season the steak well with salt and pepper on every single side 

    - Put the steak, fat side down on the pan and leave it to cook for 6-8 minutes

    - Then turn the steak to sit on it's side on the pan for 6-8 minutes

    - Add some stalks of thyme and two cloves of garlic for flavour

    - You should start to see the fat in the bottom of the pan

    - Turn the steak over and you will see a nice crust on the side of the steak. Baste with the fat, herbs and garlic.

    - After 8 minutes cook the other smaller sides of the steak

    - Put it in the oven for 15 minutes or until the internal temp is 52C

    - Let it rest for 10 minutes and let it reach an internal temp of 48-50 Deg C

    - Once at the right temp, slice the steak off the bone and cut into small slices

    - enjoy med-rare

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  • BBQ Tomahawk Ribeye with Feta, Almond & Pickle Salad by Matt Burgess

    BBQ Tomahawk Ribeye with Feta, Almond & Pickle Salad by Matt Burgess

    1 x tomahawk steak

    1 tbsn sea salt

    ½ tsp freshly cracked pepper

    Pickle salad

    50g sweet dill pickles

    40g thinly sliced radish

    1 preserved lemon pith removed and sliced  

    8-10 mint leaves

    3 tbsn crumbled feta

    1 tsp Aleppo chilli (optional)

    1 tbsn Roasted and chopped almonds 

    Method: 

    • Take the tomahawk out of the fridge and set to room temperature (takes approx 1 hour)
    • Season the steak with salt
    • Place on the BBQ away from direct heat, - some BBQs may have a damper plate to deflect the heat if not build your charcoal to one side and place the steak the opposite side away from the direct heat.
    • The idea is to virtually cook your steak until you have reached 46c internal temperature, then finish directly over screaming hot charcoal by turning every 3 minutes building up a crust once you have reached 52-56c internal temperature remove from grill and allow to rest.
    • Allow to rest for 10 minutes,
    • Slice the steak off the bone
    • Slice the steak against the grain, seasoning with salt and pepper
    • Serve up with a big handful of pickle salad
    • For the salad, toss all the ingredients into a bowl and mix well, leave for 10 minutes before serving

     

     

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  • Baby Back Ribs with a West London Sour BBQ Mop Sauce by Matt Burgess

    Baby Back Ribs with a West London Sour BBQ Mop Sauce by Matt Burgess

    Ingredients:

    1kg baby back ribs

    1 tbsn salt

    1 tsp freshly cracked black pepper

     

    West London Sour mop BBQ sauce

    2tbsn light soy sauce

    150ml malt vinegar

    200g brown sugar

    1 tbsn smoked paprika

    150ml Fentimans ginger beer

     

    Method:

    To make the Mop Sauce bring the ingredient to boil, cook for 10 minutes until slightly thickened.

    For the ribs:

    • Preheat the oven or BBQ to 160deg C
    • Liberally season the pork ribs with salt and pepper
    • Drizzle over 3 tbsn of the sour mop sauce
    • Place into BBQ or oven for 1 hour
    • After 1 hour remove place into baking paper and drizzle for of the mop sauce over rib, wrap the ribs tightly and wrap with a layer of foil.
    • Place back into oven and cook for 1 more hour or until rib meat is soft and coming away from the bone.

     

     

     

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  • Grass fed beef burger, carrot kimchi, Gochujang mayonnaise & gruyere cheese by Matt Burgess

    Grass fed beef burger, carrot kimchi, Gochujang mayonnaise & gruyere cheese by Matt Burgess

    Makes 4

    Ingredients:

    4 x grass fed burgers

    4 x Burger buns   

    grated Gruyere cheese

    Few leaves coriander

     

    Carrot kimchi (make 24hrs in adance for best results)

    1 small shallot

    1 small garlic clove

    1 tbsn peeled ginger

    1 tbsn gochugaru (Korean chilli flakes)

    2 tbsn red wine vinegar

    2 tbsn chopped coriander stalks

    1 tbsn sugar

    2 tbsn water

    1 carrot peeled into ribbons

    Gochujang mayonnaise

    1 tbsn Gochujang paste

    Juice ½ lime

    100g mayonnaise

     

    Method:

    • In a nutribullet or blender place everything apart from the carrot ribbons and blend until a smooth fragrant paste, if its not blending as a tsp of water at a time until it does.
    • Stir through carrot ribbons and place in the fridge, this can be eaten straight away however its best eten after 24 hours once the flavors have calmed down.
    • For the mayonnaise whisk the Gochujang and lime juice until smooth. Then fold through the mayonnaise.
    • Season the burger patties with salt and pepper and cook them in a pan or BBQ.
    • Toast the buns and spoon the mayonnaise onto the bottom half
    • Once burgers are flipped and nearly cooked add 80g of grated cheese over each patty and let it melt.
    • Place the burger onto the bottom half, spoon approx 20g of carrot kimchi for each burger and top with a few coriander leaves then chuck the lid on.

     

     

     

     

     

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  • Char Sui Pork Belly with Asparagus, Lime & Coconut Salad by Matt Burgess

    Char Sui Pork Belly with Asparagus, Lime & Coconut Salad by Matt Burgess

    Char sui pork

    750g pork belly, rind removed and diced 3cm chunks

    1 tsp five spice powder

    1 tsp white pepper

    1 tsp sesame oil

    2 tbsn Shaoxing rice wine

    2 tsp soy sauce

    2 tsp hoisin sauce

    2 tsp molasses

    2 cloves finely chopped garlic

    2 tbsn honey

    1 tbsn gochujang paste

     

    • Add all the ingredients into a mixing bowl and mix well
    • Leave to marinate over night
    • Lay out onto a baking tray on parchment paper, cover with foil Bake 180c for 1hr 10 mins
    • Final 10 minutes uncovered
    • Once out of the oven carefully stir cooked pork chunks through glaze to evenly coat  

     

     

    Asparagus salad

    250g precooked rice

    1 cup chopped asparagus blanched

    1 cup frozen peas blanched

    1/2 cup frozen broad beans blanched

    120g coconut milk

    15g freshly squeezed lime juice

    2g sea salt

    1g freshly cracked black Pepper

    5g liquid honey

     

    • Reheat rice and pour into a mixing bowl
    • Place all the ingredients and stir through
    • Cover the bowl with cling film and leave for 10 minutes
    • Stir again before serving and eat immediately
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  • Calve's Liver Stir Fry by Matt Burgess

    Calve's Liver Stir Fry by Matt Burgess

    Ingredients

    2 tbsn sliced red chilli

    1 large shallot sliced

    400 sliced calve's liver into 2cm pieces

    2tbs salted black beans preserved in ginger

    1 clove garlic sliced

    100ml water

    ½ tsp sesame seeds

    1 tbs soy sauce

    1 tbs spring onions sliced

    Extra virgin olive oil

    Few leaves of Thai basil

    Flour for dusting

     

    • Dust the liver with flour and start to fry in batch’s
    • Clean out the pan with kitchen paper and add more oil
    • Start to fry the black beans, chilli, shallots and garlic
    • Once softened add the liver back covering with water and soy placing lid of top and allow the ingredients to cook through.
    • Finish by sprinkling the sesame seeds, spring onion and Thai basil

     

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