Caramelised Pork Belly

Stuff

  • 8 garlic cloves, chopped
  • 15 black peppercorns
  • Peanut oil, for frying
  • 1.5L chicken stock
  • 1/2 cup shaoxing wine
  • 1 cup cooking caramel (karamel masakan)
  • 1 1/2 cup light soy sauce
  • 1/2 cup oyster sauce
  • 1 cinnamon stick
  • 1 tspn ground star anise
  • 1kg pork belly, skin removed
  • 250g brown sugar
  • 1/3 cup fish sauce
  • 2 tbs lime juice

Method

  • In a mortar and pestle, pound the garlic and peppercorns to a paste.
  • Heat some peanut oil in a large saucepan over medium heat and fry the paste until fragrant.
  • Add the chicken stock, shaoxing wine, cooking caramel, light soy sauce, oyster sauce, cinnamon stick and star anise.  Bring the mixture to the boil, then reduce heat to a simmer. Add the pork belly and cook for 1 hour.
  • Remove the pork belly from the stock and set aside to cool before cutting it into bite-sized pieces, reserving braising liquid.
  • Fry the pork pieces in peanut oil until golden brown – set aside.
  • Preheat oven to 60 C.
  • Add the brown sugar to a saucepan set over medium heat and cook until the sugar starts to caramelise.  Add 1 cup of the reserved braising liquid, fish sauce and lime juice. Increase the heat to medium-high and reduce the sauce by 1/3, then add the pork pieces. Keep warm until ready to serve.

Borrowed from Alvin – Masterchef Australia

Ox Tail Stew

Stuff

  • 2.5 kg oxtail , chopped into 4cm chunks
  • olive oil
  • 2 medium leeks, rough medium diced
  • 2 sticks of celery, rough medium diced
  • 4 medium carrots, rough medium diced
  • 3 or 4 sprigs of fresh thyme, leaves picked & roughly chop
  • 3 or 4 sprigs of fresh rosemary, leaves picked & roughly chop
  • 4 fresh bay leaves
  • 4 cloves
  • 2 heaped Tblsn plain flour
  • 2 x 400 g tins of plum tomatoes
  • 300 ml red wine
  • 1 litre organic beef stock (or water)
  • Splash of Worcestershire sauce
  • salt and pepper to taste

Method

  • Preheat the oven to 220ºC. Place a large roasting tray in the oven to preheat.
    Remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized. Remove & set aside. Reduce the oven temperature to 170ºC.
  • In a large ovenproof casserole put leeks, celery, carrots, 1 Tblsn olive oil, thyme, rosemary & bay leaves – cook on medium heat for around 20 minutes, or until soft and sweet, stirring frequently.
  • Add the cloves and flour to the vege, stirring well to combine, then pour in the tomatoes and port or wine. Add the oxtail and any roasting juices, cover with the beef stock – stir well.
  • Bring to the boil, then pop the lid on and place in the oven for around 5 hours – stir regularly (every hour or so)
  • Remove meat & leave to cool for about 10 minutes. Boil the sauce to reduce by 1/2. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
  • Add a good splash of Worcestershire sauce & season to taste

Serve

  • Serve with creamy or crushed potato mash and steamed greens

Slow Cooked Beef Cheeks

Stuff

  • 1.5kg beef cheeks
  • 1 tspn salt
  • Fresh ground black pepper
  • 4 Tbspn olive oil
  • 1 onion roughly diced (approx. 1 cup)
  • 1 or 2 leek, rough diced (approx. ¾ cup)
  • 1 carrot, roughly diced (about ¾ cup)
  • 4 or 5 garlic clove, fine chopped
  • 1 or 2 celery stalk, roughly diced (approx. 1 cup)6 stem of fresh thyme
  • 4 dried bay leaves
  • 1 cup beef stock
  • 2 cup red wine (full bodied eg. Sarah, Cab Sauv or Merlot)
  • 2 tspn salt
  • 1 can lentils, drained

To Serve

  • Potatoes – mashed or rough smashed
  • Greens, steamed – eg broccoli tops, asparagus, peas, beans, whatever you like
  • Parsley – finely chopped

Method

  • Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry – Season well all over both sides with 1 tspn of salt and black pepper.
  • Heat 2 Tbspn olive oil in a large heavy based casserole dish (with a lid) over high heat. Sear the beef cheeks on each side until nicely browned.
  • Turn down the heat to medium high and heat the remaining 2 Tbspn of olive oil. Add garlic, onion, leek carrot and garlic. Sauté for 3 minutes then add the celery and sauté for a further 3 minutes.
  • Pour the wine into the casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
  • Add the thyme, bay leaves, beef stock & 2 tspn salt.
  • Put lid on and cook in the oven at 160C for 3 to 3½ hours until the cheeks are very tender. Turn at least once during cooking.
  • Remove the beef cheeks – cover and keep warm. Discard the thyme stems and bay leaves.
  • Use a handheld stick blender to puree the braising liquid into a smooth sauce – it will change from a dark brown to a lighter brown colour.
  • Bring the sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about ¼ to ⅓, to a gravy consistency – about 3 to 5 minutes.
  • Add the lentils and combine well – simmer a further 1 – 2 minutes to ensure lentils are heated thru
  • Taste test and adjust the seasoning (salt and pepper) to your taste.

To Serve

  • In high sided large bowl type plated
    • large “dollop” of mashed or rough smashed potatoes to one side of bowl
    • approx. 1 cup “pool” of the rich lentil sauce
    • 1 beef cheek on the pool of sauce
    • steamed greens on top
    • garnish with finely chopped parsley.

Note

  • Substitute with any other cut of beef suitable for slow cooking.

Slow Cooked Lamb & Miso Eggplant Pita’s

 

Stuff

Lamb

  • 600 – 700g boneless lamb shoulder
  • Salt flakes and cracked pepper
  • 100ml extra virgin olive oil [Note : George would use 300 ml]
  • 1 – 2 medium brown onion, medium diced
  • 4 – 5 baby leek, white part only, medium diced
  • 5 cloves garlic, medium diced
  • 400ml white wine
  • 400ml chicken stock
  • 5 sprigs thyme
  • 6 star anise

Eggplant

  • 2 medium eggplants
  • Approx 50g white miso paste
  • Approx 30g extra virgin olive oil
  • 2 – 3 Tblsn brown sugar
  • 2 cloves garlic, fine chopped
  • Juice of ½ lemon
  • Salt flakes

To Serve

  • Fresh Pita bread – Alternative Wraps
  • Greek style yoghurt
  • Capers (optional)
  • Sliced radish (optional)
  • Mint leaves (optional)

Method

Lamb

  • Preheat the oven to 120°C (fan-forced).
  • Season the lamb shoulder with salt and pepper.
  • Heat the olive oil in a flameproof casserole dish over medium heat and sear the lamb until golden brown all over. Remove to a plate.
  • Add onion, leek and garlic and cook until translucent.
  • Add wine and let it simmer until reduced by half, then add the chicken stock, thyme sprigs and star anise.
  • Return the lamb to the casserole and season with salt and pepper.
  • Cover securely with a lid – cook in oven for 2–2½ hours or until tender.
  • Remove the casserole from the oven and set aside to cool. Cut the lamb into bite-sized pieces.

Eggplants

  • Preheat the oven to 180°C (fan-forced) and line a baking tray with baking paper.
  • Remove the skin from the eggplants – cut into 1/4 lengthways. Drizzle with olive oil
  • Smear the miso paste all over the eggplant segments drizzle again with olive oil
  • Spread out on the prepared tray and sprinkle lightly with brown sugar.
  • Roast for 10–15 minutes or until golden and tender.
  • Allow the eggplant to cool – blend in a food processor with the garlic until smooth. Stir in the lemon and season to taste with salt.

To Serve

  • Brush the pita breads with olive oil and grill lightly on both sides.
  • 2 tbspn eggplant dip on each pita bread, top with the lamb and garnish with yoghurt, capers, sliced radish mint leaves – roll up and serve.

 

Stolen from George Calombaris (Book – GREEK)

8 Spice Pork Belly with Asian Coleslaw

Stuff

Spice Mix

  • 8 Star Anise
  • 1 tspn Cloves
  • ½ Cinnamon stick
  • 1 Tblspn Sichuan Peppers
  • 1 ½ Tblspn Fennel Seeds
  • 1 Tblspn All Spice
  • 1 ½ tspn Ginger Powder
  • 1 tspn Chilli Powder
  • 1 Tblspn Flaky Salt

Pork Belly

  • Good sized Pork Belly
  • 2 Tblspn Hoison Sauce
  • 1200ml Chicken Stock
  • 2 Thumbs Ginger, skin removed & rough chop
  • 2 Whole Chilli
  • 3 Star Anise
  • 1/3 Cup Brown Sugar

Coleslaw

  • 2 Tblspn Toasted Sesame Seeds
  • 3 Tblspn Rice Wine Vinegar
  • 1 tspn Light Soy Sauce
  • 1 ½ tspn Sugar
  • 2 ½ tspn Wasabi Paste
  • ½ cup Canola Oil
  • ½ tspn Seasame Oil
  • 3 Handfuls Savoy Cabbage, thinly sliced
  • 1 Large Carrot, julienne
  • ½ Cup Spring Onion, thinly sliced
  • 1 Cup Coriander leaves

Method

Spice Mix

  • Place a pan on medium heat.
  • Add the first six spices and toast for a few minutes
  • Remove, cool and grind to a fine powder. Remove and pour into a small bowl.
  • Add the ginger, chilli powder and flakey salt to this mix and store in an air-tight container.

Pork Belly

  • Pre heat your oven to 150 degrees
  • Score the pork belly skin
  • Rub 1 Tblspn of the spice mix into the cracks you have created by scoring the skin. Turn the belly over and rub the hoison sauce as well as the rest of the spice mix into the belly meat.
  • To a suitable sized saucepan, add the chicken stock, fresh ginger, fresh chilli, star anise and brown sugar. Place on medium heat and once the sugar is dissolved pour into a braising or roasting dish. Add the pork belly to the dish, skin side up. Cover with foil and Place in the oven and cook for 1 ½ hours. Check regularly after this. Once the belly meat is soft and tender, remove the foil and raise the heat of the oven to create the crackle. This should take about 20 minutes.

Asian Coleslaw

  • In a small bowl, add the sesame seeds, vinegar, soy sauce, sugar and wasabi paste. Whisk together, then slowly add the two oils, whisking continuously, until the dressing is thick and combined.
  • In a large mixing bowl, toss together the cabbage, carrot, spring onion and coriander. Add the dressing and mix through.

Taco’s

In this recipe

  • Beef & Bean
  • Chipotle Pulled Pork
  • “KFC” Style Fish or Chicken
  • Refried Beans
  • Salsa
  • Guacamole
  • Queso Blanco – Spicy Warm Cheese Sauce
  • Slaw

Beef & Beans

Stuff

  • 500 g lean minced beef
  • 2 Tblsn cumin
  • 2 – 3 tspn chilli powder (I likeTio Pablo Red Chilpotle Salt)
  • 1 x 400 g can chopped tomatoes
  • 1 onion, chopped fine
  • 1 capsicum (any colour), chopped fine
  • 2 – 3 garlic cloves, chopped fine or grated
  •  1 x 400 g can refried beans
  • 100 g tomato paste
  • 250 ml chicken stock (or any stock)
  • salt

Method

  • Season the beef with cumin & chilli powder. Brown the season beef – drain off excess fat
  • Add the tomatoes, onion, capsicum, garlic, refried beans, tomato paste, chicken stock & salt – simmer until all the liquid is gone (approx 45 minutes)

Chipotle Pulled Pork

Stuff

  • 1 Tbspn olive oil
  • 1 medium onion, medium diced
  • 1 tspn smoked paprika
  • 500 – 750 g pork shoulder, cut into 50mm peices
  • 3 Tbspn Chipotle sauce
  • 1 x 400 g can chopped tomatoes
  • 1 Tbspn brown sugar
  • 1 Tbspn soya sauce
  • 1 cup stock – beef or chicken (or stout)

Method

  • Pre-heat oven 160°
  • In a heavy based ovenproof casserole or Dutch oven – heat the olive oil and fry the onions until soft
  • Add the paprika, pork, chipotle sauce, tomatoes, brown sugar, soya sauce & stock – combine well. Cover with firm lid
  • Braise in oven for 1 1/2 to 2 hours -[ maybe more!]
  • Remove the pork – shred with 2 forks
  • On stove-top boil the sauce until reduces to 1/2 – maybe 5 minutes
  • Return the shredded pork

“KFC” Style Fish or Chicken

Stuff

  • 500g fish or chicken tenderloins
  • 1 cup plain flour – gluten free  optional
  • 1 egg, well beaten
  • 1 tspn salt
  • Approx 1 cup fine panko bread crumbs – gluten free optional
  • 2-3 Tbspn Non-EV Olive oil – or any frying oil

Spicy Coating Mix

  • 3 tspn dried Oregano leaves (eg Italian Wild Oregano)
  • 1/2 to 1 tspn chilli powder – depending on how hot you want
  • 2 tspn dried Sage leaves (or 1 tspn sage leaf powder)
  • 2 tspn dried Basil leaves (or 1 tspn basil leaf powder)
  • 2 tspn dried Marjoram leaves (or 1 tspn marjoram leaf powder)
  • 1 tspn ground pepper
  • 2 tspn salt
  • 3 tspn sweet Spanish paprika
  • 1 tspn onion salt
  • 1 tspn garlic powder
  • 2 Tblspn chicken stock powder

Method

  • Pre-heat oven to 200° C
  • Combine all of the Spicy Coating Mix ingredients in a food processor
  • Gently mix the Spicy Coating Mix with the bread crumbs @ ratio of 1:2 (1 part spice to 2 parts crumbs)
  • Dust the fish or chicken with flour, coat with beaten egg the crumb itch the spicy crumb
  • Heat olive oil in a fry pan. Shallow fry until coating is golden brown – turn over once and fry other side
  • If using chicken  – Lay chicken pieces on a lightly oiled or parchment lined oven suitable roasting pan. Roast at 200° For approx 20 minutes until chicken is just cooked

Refried Beans

Stuff

  • 1 Tbspn olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tspn chili powder
  • 1 x 400g can pinto beans, drained and rinsed
  • 2/3 cup chicken stock – more if needed
  • Salt and pepper
  • 2 Tbspn chopped fresh cilantro leaves

Method

  • Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes.
  • Stir in the garlic and chili powder and cook for 1 minute more.
  • Stir in the beans and chicken stock and cook until the beans are warmed through, about 5 minutes.
  • Mash the beans coarsely with the back of a wooden spoon, adding more chicken stock to moisten, if needed.
  • Season with salt and pepper, to taste. Stir in the cilantro.

Salsa

Stuff

  • 4 tomatoes, core removed & diced fine
  • 1 – 2 spring onion, fine chopped
  • 1/2 small red onion or shallot, chopped fine
  • 1 medium size clove of garlic, diced fine
  • 1 medium-hot red or green chilli, died fine
  • 2 Tblsn cilantro leaves, diced fine
  • Plenty of salt to taste
  • Juice of 1 lime – or more to taste

Method

  • Combine everything. Adjust salt and lime juice to taste

Guacamole

Stuff

  • 2 avocado, coursely mashed
  • 2-3 Tblsn lime juice
  • 1/2 small red onion or shallot, chopped fine
  • 1 medium-hot red or green chilli, died fine
  • Plenty of salt to taste

Method

  • Combine everything. Adjust salt and lime juice to taste

Queso Blanco – Spicy Warm Cheese Sauce

Stuff

  • 1 cup gouda cheese , grated
  • green chilies , chopped fine (2 for mild – plus, plus, plus !!!)
  • 1/8 cup milk
  • 1/8 cup cream
  • 2 Tblsn onions , chopped fine
  • 2 tspn ground cumin
  • 1/2 tspn salt
  • 1 Tblsn fresh cilantro, chopped fine

Method

  • Put all ingredients in a double boiler and heat on medium.
  • Cook until melted and well blended, stirring occasionally.
  • Keep warm

Slaw

Stuff

  • 1/4 small red cabbage, fine sliced
  • 1/4 small white cabbage, fine sliced
  • 1 jalapeño pepper, seeds removed and sliced very fine or diced
  • 1 carrot, fine sliced or grated
  • 1 red onion, fine sliced or diced
  • 2 Tblsn cilantro, chopped
  • 1 lime, juiced

Method

  • Combine everything. Adjust lime juice to taste

 

Perfect Crackling Roast Pork Belly

Stuff

Pork

  • 750g free range pork belly, skin on
  • ¼ cup fennel seeds
  • 1 lemon, zest finely grated
  • 3 bay leaves, broken/torn
  • ¼ cup sea salt flakes
  • ¼ cup verjuice

Apple Sauce

  • 2 granny smith apples, cored
  • 40 g unsalted butter
  • 6 sprigs thyme, leaves picked
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons caster sugar
  • ½ cup (125ml) verjuice
  • ½ cup (125ml) water

Method

Pork

  • Using a sharp knife, score skin of pork at 1cm intervals just through to the fat, taking care not to cut through to the meat
  • Place pork on a wire rack set over the sink and pour over about 1L of boiling water to open up skin. Pat dry well with paper towel
  • Gently pound fennel seeds, lemon zest and bay leaves in a mortar and pestle to break up slightly, then add sea salt flakes and mix until combined. Rub fennel seed mixture into pork skin and incisions. Place on a tray and refrigerate uncovered overnight.
  • Remove pork loin from fridge, brush off fennel mixture, and set aside for about 30 minutes to come to room temperature.
  • Preheat oven to 250°C fan-forced or set to the highest temperature possible. Brush excess salt mixture from pork, then pat dry with paper towel.
  • Transfer pork to a baking dish, then place in oven and cook for 20 minutes, then reduce oven to 220°C and cook pork for a further 25 minutes or until internal temperature is 62°C. Pour verjuice over sides and bottom of pork. After resting for 5-7 minutes the thermometer should reach 69°C.
  • Allow to rest for a further 10 minutes in a warm place.

Apple Sauce

  • Peel one apple and leave the other apple unpeeled, then cut into 1cm pieces and set aside.
  • Place a large non-stick frying pan over medium-high heat. Add butter and thyme, and cook until butter is fragrant and has turned nut brown. Add olive oil to prevent butter from burning. Add apples to pan and cook for 3 minutes, then add sugar, and continue to cook for a further 3 minutes until apples are lightly caramelised. Add verjuice to pan and cook for a further minute until thickened slightly. Add water and a pinch of salt, then reduce heat down to medium, cover with a lid and cook for 8-10 minutes, stirring occasionally, until apples start breaking down. Remove from heat and roughly mash up apples with a fork. Season to taste

Serve

  • As you like it

Quantities

  • Serve 6