Leg of Lamb

1 x 3kg lamb leg

1 tsp garlic granules

1 tsp dry rosemary

1 tsp salt

Few turns of freshly cracked black pepper

Lyonnaise Potatoes

2 kg potatoes, peeled and sliced thinly

1 large onion, peeled and sliced thinly

500g chicken stock

Fresh thyme

20g salt

100g butter

Anchovy and Herb Butter

30g anchovies

2 sprigs rosemary

3 garlic cloves

250g butter, softened

30g parsley leaves

 

Method 

Preheat the oven to 200deg C.

Start with the potatoes by melting the butter in a large skillet over a medium heat.

2.     Add the sliced onions and cook until they become soft and translucent, about 5 minutes.

3.     Add the potato slices to the skillet, along with the salt, and toss them until they are well coated with butter.

4.     Pour the chicken stock into the skillet and bring to a simmer.

5.     Transfer the potato and onion mixture to a baking dish, spreading them out evenly.

6.     Sprinkle the fresh thyme leaves over the top and put aside.

Now for the lamb. Take the lamb leg and pat it dry using paper towels. This helps the seasoning adhere better.

2.     Using a sharp knife, make small incisions over the surface of the lamb. This will allow the flavours of the seasonings to penetrate the meat.

3.     In a small bowl, mix together the garlic granules, dry rosemary, and salt.

4.     Rub this mixture all over the lamb leg, ensuring even coverage.

5.     Finish by adding a few turns of freshly cracked black pepper to taste. Gently press the seasonings into the meat to adhere.

6.     Place the seasoned lamb leg on the Lyonnaise potatoes and roast in the oven for about 2 to 2.5 hours, or until the internal temperature reaches 63°C for medium-rare, or longer if you prefer more well-done.

9.     Once cooked, remove the lamb from the oven and let it rest for at least 15 to 20 minutes. This allows the juices to redistribute, ensuring a juicy and tender roast. To make the butter blend in a food processor the chopped herbs, garlic, and anchovies until they form a smooth paste.

2.     Add the butter to the herb-anchovy mix and blend until fully combined.

3.     Transfer the mixture onto a sheet of parchment paper, form into a log, and roll tightly. Chill in the refrigerator until firm Serve the lamb with the lyonnaise potatoes and a few spoons of the anchovy butter 

1.  

Ingredients:

Beef broth

500g oxtail, cut into large chunks 

1200ml water

1 onion peeled and cut into chunks 

1 carrot cut large chunks

1 thumb-sized ginger, sliced

1 star-anise

1 small piece cassia or cinnamon stick

1 bay leaf

½ tsp Sichuan peppercorn - optional

1 pinch fennel seeds - optional

3 tbsn light soy sauce

2 tbsn white rice vinegar

½ tbsn brown sugar

1 teaspoon salt

Rest of the dish:

200g buck wheat soba noodles 

1 egg fried

Few leaves of bok choy 

1 tsp chilli oil (optional)

1 tsp roasted sesame seeds

beef broth 

 

 Method:

Start with the ox tail beef broth. In a large pot, combine the oxtail, water, onions, carrot, ginger, star anise, cassia/cinnamon, bay leaf, Sichuan peppercorn, and fennel seeds.

Bring to a boil, then reduce the heat and simmer for about 2 hours until the meat is tender.

Add soy sauce, rice vinegar, sugar, and salt. Stir well.

Simmer for an additional 30 minutes.

Remove from heat and pick the meat off the bone, pass the liquid 

To prepare the dish cook the buckwheat soba noodles according to the package instructions and drain them.

In a pan, fry the egg to your desired doneness.

Bring the beef broth and oxtail to a simmer in a pot.

Add the choy leaves to the broth and cook until just wilted.

Place the cooked noodles into a bowl, pour the hot beef broth over them, and top with the fried egg.

Drizzle with chili oil if using, and sprinkle with roasted sesame seeds before serving 

 

For the meatballs

500g grass-fed beef mince 

1 tsp oregano

1tsp chilli flakes

1 beef oxo cube

Salt and pepper

 

Method:

Crumble the beef oxo cube and set aside.

In a large bowl, combine the beef mince, oregano, chilli flakes, crumbled oxo cube, salt, and pepper. Mix well until the spices are evenly distributed.

Roll the beef into desired ball size

Heat a non-stick pan over medium heat. Add the seasoned beef mixture to the pan.

Cook the balls, stirring frequently, until it is browned and cooked through, about 8-10 minutes.

Taste and adjust the seasoning if necessary.

 

For the sauce

1 onion, sliced

2 garlic cloves, sliced

2 sprigs of thyme

2 sprigs of rosemary

1 carrot, sliced

200ml beef stock

2 tablespoons olive oil

200ml red wine

A few leaves of cavolo nero

½ jar of cannellini beans

1 tin of chopped tomato’s

 Method:

1.     In the same pan you have just cooked the meatballs in, Heat the olive oil in a pan over medium heat.

2.     Add the sliced onion, garlic, carrot, thyme, and rosemary. Sauté until the vegetables are tender.

3.     Pour in the red wine and let it simmer until reduced by half.

4.     Add the beef stock, tomato’s and bring to a gentle boil.

5.     Add back the meat balls and cook for 20 mintues

6.     Stir in the cavolo nero and cannellini beans, and cook until heated through.

7.     Season with salt and pepper to taste before serving.

  

Ingredients:

Per burger:

3 x brioche buns halves (1 top & two bottoms) 

2 x maverick burgers patties

1 slice of beef tomato 

4 red onion slices 

4 spoons Queso dip - see recipe below

1 baby gem leaf, shredded  

2 tbsp corn salsa - see recipe below

 

Corn salsa:

1 tbsp of lime juice, or to taste

2 tbsp of olive oil

2 corn cobs 

1 jalapeño, with the seeds removed and diced

½ tbsp of olive oil

¼ tsp of salt, or to taste.

Ground black pepper, to taste.

 

Queso Sauce:

225g cheddar cheese, grated

1 tbsp cornflour

½ tbsp butter

1 large garlic clove, finely chopped

1/4 small white onion, very finely chopped

375g evaporated milk

1 small tomato, finely diced

2 tsp smoked paprika

¼ tsp each onion powder, garlic powder, ground cumin

100g chopped pickled green jalapeno

200ml milk

Salt

Pepper

 

Method:

Start by making the corn salsa. Char the two corn cobs over a gas hob or in a dry pan till they are black on all sides. Once cooked and charred, cut off all the kernals with a knife and transfer them to a bowl.

Add 1 tablespoon of lime juice (or adjust to your preference), 2 tablespoons of olive oil, and 1 diced jalapeño with seeds removed. Drizzle the ½ tablespoon of olive oil over the mixture. Season with ¼ teaspoon of salt (or to taste) and ground black pepper to taste. Mix well 

To make the Queso sauce, take a medium-sized bowl and toss the shredded cheese with the cornflour until it's evenly coated. This will help thicken the sauce later

Melt the butter in a saucepan over medium heat. Add the garlic and finely chopped onion to the pan. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.

Pour the evaporated milk into the saucepan, stirring continuously.

Gradually add the cheese and cornflour mixture, stirring constantly until the cheese melts and the sauce begins to thicken.

Stir in the finely diced tomato, ensuring it is integrated thoroughly. Then, add the onion powder, garlic powder, cumin, and the chopped jalapenos. Continue cooking and stirring until everything is well combined.

Add milk to the cheese mixture to achieve the desired consistency. Stir well and then keep warm until you are ready to build your burger.

Cook the two Maverick burger patties on a griddle or pan to your liking. Once the patties are cooked, toast the three buns on the same griddle or frying pan or in the oven.

Now to build your epic burger! Start with the first base bun add a baby gem lettuce leaf and the onion slices then put a pattie on top with a slice of tomato and a good dollop of Queso sauce. Then add the next base bun and repeat the process, top with the bun top and enjoy the naughtiest burger ever!

 

"I can’t get enough of this recipe! I live for the profound umami of the Sichuan peppercorn!  It really is a special flavour like no other.  This is an effortless one tray chicken that will revamp a Sunday roast. Serve with lots of steamed greens and rice or soba noodles.  You can order these peppercorns online or in Asian supermarkets.  These leftover bones make the most insane stock…be sure to stay tuned for the next recipe."

Makes enough for 4 portions

Ingredients:

1 whole chicken (about 2kg)

2 banana shallots, peeled+thinly sliced 

4 tbsp sesame seeds

2 tbsp sunflower 

40g unsalted butter, diced

Pinch salt

30 tbsp water

For the marinade:

10 garlic cloves, skins on 

3 tbsp Sichuan peppercorn corns, freshly ground in pestle and mortar or blender

7 tbsp tamari

9 tbsp vinegar 

2 tbsp sunflower 

Nina's Saucy Sauce Peanut Salsa

 

Method:

Spatchcock chicken: Cut out the backbone of the chicken by cutting along both sides of the spine using a pair of sturdy poultry shears/scissors. Set the backbone aside for now, then spread the chicken's legs apart + flip it over so it is skin side up. Press down firmly on the chicken's breastbone until you hear a crack—that's the wishbone breaking + then chicken lies quite flat. The chicken's wings are thin + can burn easily if left exposed so tuck them back behind the breasts.

In a large bowl, mix together everything for the marinade + add the chicken to the bowl. Coat everything in the marinade. Leave for 1-2hrs or overnight covered in the fridge.

Next, take out chicken + bring to room temperature.  Add everything to a large baking tray + scatter over the shallots.  Spoon over 2 tbsp sunflower oil, sesame seeds, butter cubes + a good few pinches of salt.  Place into a preheated 190C degrees fan oven for 40-45mins basting the chicken 1-2 during cooking.  It should be golden + crisp on top. Take out + cover with foil to rest for 10mins.  You can squeeze a few of the garlic cloves + mix into the sauce.  If you want extra spice, add a few spoons of Saucy Peanut Salsa when serving! 

See the next recipe by Nina to make a broth using the carcass of this chicken.

500g pork mince 

250g firm Tofu

1 tbsn Sichuan peppercorn

1 tbsn dried chilli 

1 tbsn soy

1 tbsn ginger 

3 cloves garlic grated 

2 tbsn spicy bean sauce (dobanjang)

1 tbsn sesame 

1 tbsn brown sugar 

1 bunch spring onion 

 

Method

In a dry pan, toast the Sichuan peppercorns over medium heat until fragrant. Grind them into a powder using a mortar and pestle.

Cook Pork Mince: In a large pan, heat a tablespoon of sesame oil over medium-high heat. Add the pork mince and cook until browned.

Add the grated ginger and garlic, and cook for 1-2 minutes until fragrant.

Stir in the chopped tofu, soy, ground Sichuan peppercorns, dried chili, and spicy bean sauce. Cook for an additional 3-4 minutes, ensuring everything is well combined.

Sprinkle in the brown sugar and mix well, adjusting seasoning to taste.

Finally, add the chopped spring onions, reserving some for garnish.

Serve immediately, garnished with remaining spring onions.