Recipes

  • Korean BBQ chicken, soy mushroom, kimchi, and rice by Matt Burgess

    Korean BBQ chicken, soy mushroom, kimchi, and rice by Matt Burgess

    Ingredients: 

     

    Chicken thighs

    2x chicken thighs

    1 tablespoons honey

    1 tablespoons gochujang – Korean chili paste

    1 tablespoon soy sauce

    1 teaspoon sesame oil

    1 teaspoon finely minced ginger

     1 clove of garlic (finely minced)

     

    Kimchi (non-fermented)

     ½ Chinese cabbage cut into dice

    3 tbsn Korean chilli flakes (Gouchgaru)

    4 tbsn rice vinegar

    2 tbsn coriander stalks chopped

    1 thumb sized ginger peeled and chopped

    ¼ onion chopped

    2 cloves of garlic

    3 tbs soy sauce

    1 tsp sugar

    Soy Mushroom

    50g mushrooms sliced (around 5)

    1 tsp soy sauce  

    1 tsp sesame oil

    1tsp sesame seeds

     

    Sushi rice

    250g sushi rice (1 cup)

    500g water (2 cups)

    100ml sushi rice seasoning

     

    Garnish

    1 boiled egg

    4tbs sliced spring onion

    1 cup sliced cucumber

      

    Method

    Pre heat the oven to 180deg C.

    Combine the Gochujang – Korean chili paste , soy sauce, sesame oil, minced ginger, clove of garlic (finely minced) and honey and mix well.

    Add the chicken to the marinade turning so its all coated and leave over night in an air tight container

    When ready to serve, place onto a lined baking tray, and bake in theoven for 40 minutes or until cooked.

    For the kimchi, in a blender add everything apart form the cabbage. Blend until very red and very smooth. Mix through the cabbage, place into air tight container until ready

     For the soy mushroom mix everything together let it sit for 10 minutes to marinate

     

    For the sushi rice,wash the rice in a colander under cold running water until the water runs clear this take around 10 minutes.

    Combine rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and all water has been absorbed, about 20 minutes. Remove from stove and set aside until cool. Once the rice is cool, stir seasoning into the cooked rice.

     

    Now it's time to plate up:

     Chop the marinated chicken thighs for each plate add one thigh and 150g of cooked sushi rice. Add a half boiled egg, a half cup of kimchi, sliced raw seasoned mushrooms, 2 tbs of sliced spring onions and half a cup sliced cucumber.

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  • Italian Sausage Ragu with Marscarpone and Rigatoni Pasta by Matt Burgess

    Italian Sausage Ragu with Marscarpone and Rigatoni Pasta by Matt Burgess

    2 tbsn oil

    250g (4 sausages) Italian sausage or Spicy Italian sausage, cut open, meat removed

    ½ small onion roughly chopped  

    1 clove garlic finely minced

    3 bay leaves

    1 stick celery

    1 x carrot, peeled roughly chopped

    1 x cup white wine

    2 x cups chicken stock

    2 sticks thyme

    2 tbsn mascarpone

    300g cooked rigatoni (1.5 cups)

    1 tbsn salt

    Few rasps cracked black pepper

    1 tsp parsley

    1 tsp parmesan 

    Sprinkle of chilli (optional)

     

    Method

    1. In a blender place the carrots, celery onion and blend until a smooth paste, this is called a sofrito, the base of most Italian ragu or stews.
    2. Pour the oil in a heavy based sauce pan, add the sausage meat and start to fry until brown and caramelised.
    3. Add the carrots, celery, onion mix with the garlic and cook while stirring for 8-10 minute’s until all liquid has evaporated
    4. Now add bay, thyme and white wine cook for 5 min to evaporate the alcohol in wine.
    5. Now add the chicken stock and cook for 20 minutes on high stirring occasionally
    6. Check the seasoning, add mascarpone bring back to the boil.
    7. Add the cooked rigatoni, stir in and leave for 5 minute’s
    8. To serve, sprinkle with chopped parsley, parmesan and if you like a smattering of crushed red chilli

     

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  • Wagyu beef burrito with spiced tomato, avocado & sour cream by Matt Burgess

    Wagyu beef burrito with spiced tomato, avocado & sour cream by Matt Burgess

    INGREDIENTS

    Tortillas

    Sour cream

    Wagyu Beef mince

    300g Wagyu or regular beef mince (ask our team to mince the wagyu for you)

    1 tbsn Tajin seasoning

    1 tbsn Ancho chilli powder

    1 bunch coriander chopped

    ½ red onion sliced

    1 tbsn olive oil

    1tbsn salt

     

    Spiced tomato

    2 fresh vine tomatoes roughly diced  

    ½ red onion finely diced

    ½ bunch coriander chopped  

    1 Jalapeno deseeded and diced

    1 tsp cumin seeds roasted and crushed

    2 limes juiced  

    1 tbsn salt

     

    Avocado

    2 Avocado, mashed

    1 juice of Lime

    1 tbsn Salt

    1 tbsn olive oil

     

    METHOD

    Start with the spiced tomato. Mix all ingredients in a bowl and leave to sit for at least 30 minutes to marinate.

    To make the avocado, mix all ingredients in a bowl and check taste.

    Now for the beef. In a heavy based sauce pan fry the beef mince until crispy and golden. Add the onions, Tajin seasoning, Ancho seasoning and salt, keep cooking until onions are soft. When finished add the coriander and serve immediately.

    To serve, lay the tortilla flat, spoon into the middle the avocado, beef mince and spiced tomato.

    Fold the sides into the middle and roll from the bottom to the top, slice in half and serve with a good dollop of sour cream.

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  • Garlic & herb boneless chicken with courgette, lemon, mint, peas & homemade pesto by Matt Burgess

    Garlic & herb boneless chicken with courgette, lemon, mint, peas & homemade pesto by Matt Burgess

    In this recipe, succulent grilled chicken meets vibrant homemade pesto for a culinary experience that's sure to delight your taste buds.

    Grill the chicken to perfection, achieving a juicy tenderness with an internal temperature of 72°C. While the chicken sizzles, whip up a batch of homemade pesto, blending fresh basil, parmesan, pine nuts, and more into a smooth, aromatic paste...

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  • Peanut & Coffee Blak Ribs by Matt Burgess

    Peanut & Coffee Blak Ribs by Matt Burgess

    Start by evenly coating both sides of the ribs with olive oil, massaging it into the meat thoroughly. Mix brown sugar, salt, and ground coffee, then generously sprinkle this mixture over the ribs.

    Prepare the Big Green Egg for indirect cooking by opening both dampers. Once the temperature gauge reads 160-180°C, place the ribs on the BBQ, adding a couple of fruit wood chunks onto the coals. Close the lid and maintain a temperature of 140-160°C. Cook for 1 hour...

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