- 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
Recipes
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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
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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Grilled Pork Tenderloin with roasted tomato sauce and courgette & aubergine ratatouille by Matt Burgess
Method
- Pour over the pork fillet and marinate for 20 minute’s
- Set up the BBQ for some indirect grilling
- Place the pork fillet over the hot coals and cook until 48c internal temperature
- Allow to rest
- For the ratatouille lightly oil the pepper, aubergine slices, courgettes and place directly over hot charcoal
- Cool until soft and charred
- Set aside the tomato’s for the sauce (see below)
- Once cooked and cooled chop the aubergines and courgette into large chunks and place into a bowl
- Peel the pepper and remove the seeds, tear into small pieces and place into the bowl
- Tear the basil leaves and mix that through the vegetables
- For the tomato sauce put all the ingredients into a food blender and blend until smooth
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Chicken Mince Pad Krapow by Matt Burgess
Method
- Heat the oil in a medium sauce pan
- Place in the chicken mince and start to fry
- After 5 minute’s, add the Thai chilli, red onion, garlic, onion cook until fragrant and the vegetables are soft
- Add the soy, oyster sauce, brown sugar, water, green beans and fish sauce
- Cook until all the liquid has reduced and the beans are soft
- Remove from heat and fold through basil and coriander.
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Grilled Iberico Pork Collar Steaks, Pedro Ximeinez Sherry, Sultanas & Thyme by Matt Burgess
Ingredients:
Pork
2x 250g Iberico pork steaks
3g salt
Sauce
100g sweet sherry
100 True Foods beef stock
20g unsalted butter
1 clove of sliced garlic
1 tsp fresh Thyme
1 whole shallot, peeled and sliced S
80ml double cream
1tsp salt
1 tsp Pedro Ximenez sherry vinegar
5 sliced spring onions
2 tbsn sultanas, boiled for 2 minute’s and left to soak….
Method:
For the pork
- Set up the BBQ for indirect cooking
- Season the pork steak both side and lay over the hot charcoal
- Cook the pork until 50c internal temperature
For the sauce
- Melt the butter in a saucepan
- Add the garlic, thyme, shallot to the pan and cook and cook until soft
- Now add the sweet sherry and reduce the liquid down by half
- Add the beef stock and repeat the process as the sherry
- Add the double cream and bring back to the boil for 3 minute’s
- Pass the sauce through a fine strainer
- Add the salt, vinegar, cooked sultana’s and spring onions
- Keep the sauce warm until the pork steaks are ready.