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.

 

"I always create a stock with my leftover chicken bones.  When you are buying a quality piece of meat, it is worth using up every last bit of it and this soup, using the Sichuan Spatchcock Chicken from the previous recipe, really hits the spot with the Sichuan flavour giving it another dimension.  Or you can use it with any whole chicken carcass such as the weekend roast. The beauty of this is that you can use up lots of random veg from the fridge. As long as you do the base of olive oil, onion + garlic which gives it body, the rest can be a mix.  The below is what I had to hand."

Ingredients:

Leftover chicken bones from the Sichuan chicken recipe card or any chicken carcass

4 litres of water

Extras:

2 tbsp olive oil

1 white onion, sliced

4 garlic cloves, sliced

1 medium carrot, thinly sliced

1 peeled sweet potato, cut into 2cm pieces

1/2 broccoli, roughly chopped

200g cooked beans of choice (I did borlotti)

100g button mushrooms 

200g leftover roast squash

Toppings:

Parmesan cheese and Nina's Saucy Chilli Sambal (available at Provenance Shops)

Method:

Set a large stock pot to a medium to high heat + add in the chicken bones.  Cover with water, about 4 litres.  Bring to a boil + then down to a simmer for 1 hour. 

While that cooks, start on soup base, set a large frying pan to a medium heat + add 2 tbsp olive oil followed by the sliced onion.  Simmer until caramelised for about 15min adding a little more olive oil if needed.  Then add the garlic + fry for 2mins. 

After 1 hour, sieve the stock.  Remove any leftover bits of chicken from the bones + place to one side.  Add sieved stock back to the stock pot as well as contents of frying pan, chopped carrots + sweet potato. Bring to a boil + then simmer for 8mins.  Then add broccoli + mushrooms + simmer for 2-3mins to cook. Next, pour in beans, roast squash, leftover chicken + check seasoning. 

Serve hot with some grated cheese on top + a spoon of Chilli Sambal.  Store for 3 days in the fridge or freeze.

 

You can find Nina's Saucy Sauces online for delivery and in-store. Follow Nina for more inspiring recipes here.

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.