Recipes

  • Smoked Boneless Chicken with Sichuan Pepper, Chilli, Ginger & Lemon by Matt Burgess

    Smoked Boneless Chicken with Sichuan Pepper, Chilli, Ginger & Lemon by Matt Burgess

    1 x whole plain boneless chicken

    1 x thumb sized piece of ginger sliced

    1 lemon zest

    1 emon juiced

    3 tbsn olive oil

    1 tbsn Sichuan peppercorns

    1 tbsn chilli flakes

    2 cloves garlic sliced

     

    Method

    • Set up grill for indirect cooking with a chunk of your favourite hard wood , I like oak. Or pre-heat your oven to 180deg C.
    • Place the ginger, lemon juice and zest , chilli, peppercorns , garlic and olive oil onto a baking tray and lay the chicken on top. Massage all the ingredients into the chicken and have the skin side facing up.
    • Place the tray into the BBQ and smoke the chicken away from the direct heat for 25 minutes. Or 35-45 minutes in the oven depending on the size.
    • Then carefully take the chicken out of tray and lay directly over the charcoal to get some colour
    • Keep turning the chicken until cooked 73c internal temperature
    • Chop chicken and serve with more lemon and its juices from the tray
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  • Masala Buttermilk Roasted Chicken Legs with Mango Chutney by Matt Burgess

    Masala Buttermilk Roasted Chicken Legs with Mango Chutney  by Matt Burgess

    Method

     

    • Pre heat your BBQ, ready for direct cooking or your oven to 180deg C.
    • Mix the butter milk and the tikka masala pot
    • Spoon some of the mixtures over the chicken legs and start to grill on a BBQ
    • Keep repeating this process spooning the buttermilk mixture onto chicken every time you turn it over until its cooked. If in the oven cook for 35-45 minutes or until you have an internal temperature of 65deg C.
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  • Molasses Glazed Duck Breast with celeriac, bacon, port & juniper sauce by Matt Burgess

    Molasses Glazed Duck Breast with celeriac, bacon, port & juniper sauce by Matt Burgess

    Method - Meat:

    • Pre heat the oven to 200deg C
    • Peel and dice the celeriac, place into a baking tray with salt and butter and bake for 25-30 minutes
    • Start off with the duck in a cold pan. Lay out some salt on the pan first and laying the duck skin side down
    • Cook the duck skin until it gets crispy, there will be a lot of fat being released don’t worry keep cooking
    • Flip the duck onto the meat side and cook for 10 minutes turning the heat down
    • Remove the duck and leave to rest, it should be perfect medium, if you prefer your duck well done then cook it for 15 minutes on the meat side

    Method - Sauce: 

    • In a shallow frying pan add the butter, shallots and bacon and start to fry
    • Keep cooking until the shallots have softened and bacon has gone crispy for around 10-12 minutes, keep the temperature on medium
    • Add the port and the vinegar and cook for 5 minutes
    • Add the molasses and cook until slightly thickened
    • Keep warm
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  • Roasting a Rib of Beef

    Roasting a Rib of Beef
    • Take the rib of beef out of the fridge at least an hour before 
    • Pre-heat oven to 190deg C
    • Put a pan on a medium heat (no oil)
    • Add salt to the pan not the beef
    • Once the pan is hot add the beef skin side down - cook for 5-8 mins or until brown.
    • Turn the beef and cook it on all sides for 5 mins each side and until browned all over
    • In total the cooking time on the pan should be 20 mins, place into oven and cook until correct temperature is reached
    • Use a meat probe to check on the internal temperature
    • Med rare internal temp 46c (medium rare)
    • Rest for 20 mins 
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  • Sutton Hoo Whole Chicken with Runner Beans by Matt Burgess

    Sutton Hoo Whole Chicken with Runner Beans by Matt Burgess

    Method - Chicken:

    • Mix the garlic powder, thyme, onion granules, lemon zest and juice, oil and salt
    • Liberally run over the chicken ensuring your working it into the crevice’s and cavity
    • Into a baking tray lay the onion, celery and lay the chicken on top
    • Place into an oven and bake for 1.2 hours or until it has an internal temperature of 73c

    Method - Salad:

    • Top and tail the runner beans and slice on an angle
    • Chop the basil, chilli together until a fine paste, place into a large bowl and pour in the olive oil and white wine vinegar
    • Boil the runner beans for 5 minutes (half way through adding the peas), strain and cool quickly in ice water
    • Strain the peas and beans again add to the bowl with the chilli and basil
    • Add the seasoning and serve into a bowl, tear over the mozzarella on top adding more black pepper to finish

     

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  • Whole smoked belly of pork, bay leaf jerk, coconut rice salad by Matt Burgess and inspired by Melissa Thompson

    Smoked pork belly provenance village butcher

    Method

    • Set up the BBQ for indirect cooking around 150deg C
    • Remove pork from packaging and dry with paper towel
    • Rub the skin with vinegar
    • Poke holes on the skin using a small knife
    • Lay the salt onto a tray and lay the pork skin side down
    • In a food blender place all the rest of ingredients and blend into a smooth paste
    • On the meat side of the pork cut small incisions so the marinade can soak into the meat
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