Recipes

  • 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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  • Grilled Pork Tenderloin with roasted tomato sauce and courgette & aubergine ratatouille by Matt Burgess

    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

    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

    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.
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