Recipes

  • 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

    This is our recipe for National Burrito Day (not that we need an excuse to make a burrito!)

    You don't need to use wagyu beef of course, our house beef is pretty darn special too, but if you did want to use wagyu, you won't regret it!

    The recipe includes a spiced tomatoes mix with red onion, coriander, jalapeño, cumin seeds and lime as well as a guacamole. Add all three elements to a tortilla, wrap and dunk in some sour cream for a flavour fiesta.

    Enjoy!

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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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  • Slow-cooked lamb neck stew with potatoes, leeks and carrots for St Patrick's Day by Matt Burgess

    Slow-cooked lamb neck stew with potatoes, leeks and carrots for St Patrick's Day by Matt Burgess

    Begin by preheating the oven to 180°C. In a pan, fry the lamb until evenly colored on all sides, then set aside, retaining any fat in the pan. In the same pan, fry bacon, leek, onion, and whole garlic cloves until nicely browned. Return the lamb to the pan along with potatoes, carrots, herbs, and salt, frying for 5 minutes while stirring. Pour in chicken stock and water, bringing it to a boil...

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