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

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.

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.

Ingredients:

360g Ribeye
5 leaves basil
1 tsp white wine vinegar (good quality chardonnay vinegar or moscatel)
½ red chilli seeds removed and chopped
1 tsp grated garlic
1 tbsn extra virgin olive oil
1 tsp sea salt
½ tsp black cracked Pepper

Method:

• Set up the BBQ for thermonuclear cookery, direct heat. 200-250c.
• Place the basil, chilli, garlic, salt and pepper on the board and chop until fine
• Pour on the olive oil and vinegar.
• With the back of a spoon mix the ingredients together spreading around the board
• Cooked the ribeye for 3 minute’s each side, remove and place on the board on the dressing
• Using the tongs wipe the steak around the board picking up as much of that dressing as possible
• Leave to rest for five minutes, slice and enjoy!

Ingredients:

Chicken wings
500g chicken wings
1g salt
1 tsp extra olive oil
½ tsp black pepper cracked

Sriracha glaze
2 tbs Sriracha
1 tbs Gochujang paste
2 tbs liquid honey
½ tsp sesame oil

Garnish
Handful coriander

Method

• Preheat the oven to 170deg C and set up the coal BBQ
• In a bowl toss the wings with salt, oil, and pepper
• Lay out onto a lined baking dish and Roast 25 minutes
• Pour all the ingredients into a bowl and whisk to make the glazr
• Place the cooked wings over the coals
• Brush liberally with the glaze
• Keep turning until wings start to take some colour
• Place into a plate sprinkling over the coriander

Char sui pork

750g pork belly, rind removed and diced 3cm chunks

1 tsp five spice powder
1 tsp white pepper
1 tsp sesame oil
2 tbsn Shaoxing rice win
2 tsp soy sauce
2 tsp hoisin sauce
2 tsp molasses
2 cloves finely chopped garlic
2 tbsn honey
1 tbsn gochujang paste

For the asparagus salad:

250g precooked rice
1 cup chopped asparagus blanched
1 cup frozen peas blanched
1/2 cup frozen broad beans blanched
120g coconut milk
15g freshly squeezed lime juice
2g sea salt
1g freshly cracked black pepper
5g liquid honey