Recipes

I will go as far to say that this is one of the yummiest salads, I have ever made!  You have got to try this!  It is very flavourful and I recommend always marinating this cut of meat because it takes up to a completely different level and it softens after marinating.  It is versatile and can be paired with many flavour combinations.  Peanut Salsa loves a salad and with all these crunchy leaves and herbs, you are left with something unreal!  This is perfect for a special dinner for 2 or even can stretch for a dinner party.  Bavette is a cheaper cut and this would still be great without using wagyu.

 

Serves 2 generously

Ingredients:

2 tbsp groundnut oil

X2 handfuls lamb’s lettuce

1 butter lettuce

1 medium carrot, peeled + cut into thin sticks

X2 handful bean sprouts

2 radishes, thinly sliced

2 spring onions, thinly sliced

2 handfuls fresh mint

2 handful coriander leaves

1/4 cucumber, peeled + cut into thin sticks

 

For the marinade:

300g bavette

5 tbsp tamari soya sauce

Zest of 1 lime + juice of half

1 tbsp maple syrup

2 garlic cloves, crushed

Pepper

 

For the dressing:

2 tbsp soya sauce

2 tbsp rice vinegar

Juice 1/2 lime

2 tsp maple syrup

2 tsp Peanut Salsa

 

I prefer marinating this overnight because you get the full impact of how great this meat becomes but you could do 4 hours if time poor.  Add bavette to a bowl along with the rest of the ingredients for the marinade.  Cover and place in the fridge overnight.

Remove from marinade and place onto a plate bringing to room temperature.  Dab away excess liquid with a paper towel. 

Set a large frying pan to a medium to high heat.  Add groundnut oil and carefully place steak into the pan.  Fry for 1min and then bring down for another 50 secs before turning over.  Fry on other side for 4.5mins and it should be nicely charred for medium rare.  Leave to rest on a plate covered in tin foil for 8mins. 

In a bowl, mix the ingredients together for the dressing and check the seasoning!

Divide salad items between two plates.  Thinly slice bavette and top salad.  Pour over dressing and eat!

About Nina

Nina Parker is a London based chef and food writer. 

She currently has three cookbooks - NINA St Tropez and Capri which both pay homage to the region’s stunning scenery and mouthwatering cuisine, and SAUCY, a book dedicated to showcasing the easiest, punchiest, jaw-droppingly delicious sauces from across the world, as seen in The Sunday Times Style, Mail On Sunday and The Evening Standard. Nina Parker's Saucy vegan-friendly, gluten-free chilli oil range is now available to purchase!

After working in restaurants she is now a London private chef and counts Donatella Versace, Russell Brand and Stormzy among her clients.  She has written content for publications such as Vogue and Conde Nast Traveller and creates daily recipes and restaurant recommendations on her popular Instagram @antoninaparker. 

Nina works with hotel brands such as Mr & Mrs Smith and Belmond Hotels and is the food, and travel columnist for @tatlermagazine.

She is available for dinner parties, events & wedding cakes.  Please email directly for sample menus and quotes.  She caters for all dietary requirements. 

Ninaafoodcompany@gmail.com

Fillet Tail Taco with Chilli Sambal

 

People often forget about the fillet tail because it is a small fillet but it is just the same quality. It is perfect for making these tacos as a little meat goes a long way.  You can do 1 fillet tail between 2.  The citrus and pickled onion cut through the richness of the meat beautifully and of course, the Sambal brings texture and heat.  Make this for a special weekend treat!  You won’t regret it!

 

Makes 4 tacos

Ingredients:

250g fillet tail, at room temperature, cut into 2.5cm slices

4 tortillas

1 large ripe avocado

1 tbsp extra virgin olive oil

2 tbsp ground nut oil

4 radishes, thinly sliced

2 lime

2 tbsp Saucy by Nina Chilli Sambal

2 large handfuls coriander leaves

Salt and pepper

 

For the pickle:

1/3 red onion, thinly sliced with a mandoline

1 tsp caster sugar

60-70ml white wine vinegar

 

Add the pickle ingredients into a small bowl and mix.  Leave for 10mins.

Add the avocado, one spoon of olive oil, squeeze of lime to a bowl and mash together to make a guacamole. 

Set a large frying pan to a high heat.  Dry fillets with paper towel and season well with salt and pepper.  Add the groundnut oil to the pan and let it heat for 20 secs.  You might need to fry in 2 batches. Place fillets in pan and bring down the heat a little. Fry for 1.5mins on one side before turning over for another 1.5mins for medium rare.  Use tongs to place on a plate, cover with tin foil and leave to rest for 8mins. 

While the fillets rest, warm the tacos in a pan.  Serve with guacamole on top of tacos, then slices of meat and topswith herbs, radishes, pickles, squeeze a lime and a good drizzle of Chilli Sambal.  Eat straight away!

--------------------

Nina Parker is a London based chef and food writer. 

She currently has three cookbooks - NINA St Tropez and Capri which both pay homage to the region’s stunning scenery and mouthwatering cuisine, and SAUCY, a book dedicated to showcasing the easiest, punchiest, jaw-droppingly delicious sauces from across the world, as seen in The Sunday Times Style, Mail On Sunday and The Evening Standard. Nina Parker's Saucy vegan-friendly, gluten-free chilli oil range is now available to purchase!

After working in restaurants she is now a London private chef and counts Donatella Versace, Russell Brand and Stormzy among her clients.  She has written content for publications such as Vogue and Conde Nast Traveller and creates daily recipes and restaurant recommendations on her popular Instagram @antoninaparker. 

She is available for dinner parties, events & wedding cakes.  Please email directly for sample menus and quotes.  She caters for all dietary requirements. 

Ninaafoodcompany@gmail.com

Serves 4

Ingredients: 

4 Piri Piri chicken legs 

2-3 sweet potatoes

2 red onions

2 red peppers

5g parsley

Method:

Pre heat the oven to 180deg C.

Dice the sweet potato, onion and peppers into similar size pieces ( around and inch) and place in a baking dish.

Add the chicken legs on top and mix everything together so it’s coated in the Piri Piri marinade.

Bring the legs back to the top of the dish, skin side up and bake in the oven for around 40-45 mins. Stirring the veg occasionally.

Remove and add some chopped oregano and parsley.

serves 4

Ingredients: 

1kg pork belly 

15g Tubby Toms Dragon Salt

1 egg white

100g salt 

1tbsp vinegar

Method:

It's really important to pick a good piece of pork belly for the best results. Look for a piece of pork that’s skin has dried out a little, the drier the skin the better the crackling, speak to one of our butchers

Once you have the pork, take it out of the paper and put it on a plate in the fridge so that the skin stays dry until you are ready to use it.

Preheat the oven to 150deg C.

Make a few deep scores on the flesh side. Season the cuts on the flesh liberally with the Dragon Salt. Make a foil parcel covering all the meat but leaving the skin exposed. 

Prep the skin side by piercing the skin with a sharp knife or skewer to allow the fat to be rendered while cooking. Brush the skin with the vinegar. In a bowl mix the egg white with the salt to a paste and spread across the pork skin.

Place in the oven and cook for 35-40 mins. When it's ready remove the pork from the oven and carefully take off the salt crust, it will have baked solid so it should come off easily.

Turn the oven up to 200 degrees C and return the pork to the oven and bake for a further 45 mins. Remove from the oven and allow to rest for 20-30 mins.

Serve with some steamed rice and soy pickled cucumbers.