Recipes

Korean Bavette Bibimbap

Start with curing your egg yolks as these take some time, mix together the soy, vinegar and sugar and whisk until the sugar is dissolved. Pour into a container and add your egg yolks gently, taking care not to break them. Let your egg yolks cure for 2-3 hours, after that time, they will firm up a lot.
Cook your rice by using the absorption method; wash your rice first until the water runs clear, add your rice to a saucepan and cover with double the amount of water. Place on a high heat and bring to the boil, as soon as it is boiling, drop the heat down to a simmer and cover loosely with a lid and cook until most of the water has evaporated. Cover fully with the lid, turn the heat off and leave to steam for 5-10 mins. It's very important to never stir the rice at any point, until you're going to serve it.

Philly Cheese Steak by Barry Horne

Serves 2 generously:

Ingredients:
ribeye (sliced thinly)
1 small onion (diced)
½ green pepper (diced)
500g sliced processed cheese
100g Parmesan
cornflour to thicken
salt & pepper
2 soft hot dog rolls

Method:
Get a saucepan on a medium heat and add the milk. When the milk comes to the boil, add the processed cheese and parmesan and whisk until incorporated. If you would like it thicker then add some corn flour mixed with a little milk and bring to the boil and it will thicken. Keep in a warm place until ready to use.
Meanwhile place a large pan on a high heat, season the sliced beef generously and sear to get some colour. When coloured remove from the pan and place on a plate while you fry the onions and peppers in the same pan. Cook the onions on a medium high heat tossing occasionally until a little softened, then add the beef back in.
Slice open the rolls, load in the beef mix and smother with the cheese sauce. Don’t forget your napkins for this one!!

Breakfast Crumble by the Munch Brunch Kids

Brunch Crumble by The Munch Brunch Kids
The Munch Brunch Kids are one of our favourite Brunch bloggers, follow them on Instagram, @themunchbrunchkids and you can buy their London Brunch guide here.
And, we're delighted that they're sharing their delicious recipe for Brunch Crumble - perfect for when you need a non-meaty treat. Enjoy it with The Estate Dairy Yoghurt which we stock and deliver.

Roast Leg of Lamb with Roast Potatoes, Balsamic Onions, Carrot & Swede Mash and Broccoli

Pre-heat your oven to 200 degrees C.
Slice the white onions and place in a large roasting dish, place the lamb leg on top and add the wine to the baking tray.
Roast for 20 mins @ 200 degrees C and after that time, add 500ml of your beef stock, turn the oven down to 180 degrees C and cook for 1hr 40 mins.

Slow Roast Lamb Shoulder with Vignole

Slice 2 and half onions and add to a large roasting dish along with 300ml of white wine.
Place your lamb shoulder on top and drizzle over some olive oil and season well with salt and pepper.
Pre-heat your oven to 200 degrees C and roast for 30 mins, after that time, turn the oven down to 140 degrees C and cook, low and slow for 3-4 hours.

While your lamb is cooking, get a large saucepan on and add a good glug of olive oil or butter.

Herb Crusted Rack of Lamb

Roughly chop the parsely, wild garlic and garlic clove.
Place in a food processor along with the zest of one lemon, olive oil and breadcrumbs and add a good pinch of seasoning.
Blitz until everything is incorporated, it should not be wet, but it it's too dry and not incorporated enough, add a bit more oil.
Place pan on a medium high heat and season your lamb racks well.

Add a small amount of oil to the pan and sear the rack to get some good colour on them.