Recipes

  • Crackly Roast Pork by Shaunn Griffiths

    Crackly Roast Pork by Shaunn Griffiths
    This method goes against every pork roasting instinct you might have but results in the juiciest meat and crispiest crackling. Ask your butcher to score the skin of the loin, this scoring makes it easier to carve the pork once it is cooked). Put the pork in a deep tray in the fridge uncovered overnight. The aim is to dry the skin as much as possible which makes crackling it easier.
    Next day take the pork out of the fridge 2 hours before you want to cook it.
    In a mortar and pestle, bash together the fennel seeds and salt to a coarse texture and rub this into the pork skin, getting into each of the skin incisions.
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  • Flat Iron Chicken Curry with Fragrant Basmati Rice

    Flat Iron Chicken Curry with Fragrant Basmati Rice
    Dice the onion and pepper into large pieces. Put a saucepan on a medium to high heat and add some oil.
    Cook the onions and pepper for 2 – 3 minutes. Add the curry paste to the pan and fry for another 2 – 3 minutes and then add the coconut milk. Turn down to a gentle simmer and season with salt and pepper if needed.
    Pre heat the oven to 180ºC and roast the Flat Iron Chicken Legs on a tray skin side up for 10-15 minutes. Once cooked dice and add to the saucepan of curry and leave to simmer for another 10 minutes.
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