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Sticky Asian Brisket
A small lump of Brisket on special offer inspired this gig. We don’t often eat Beef, but when we do…
Ingredients:-
500g of Beef Brisket
100g of Shallots, skinned and quartered
3 Cloves of Garlic, minced
2 Tbsp of Honey
500ml of Beef Stock
2 Tbsp of Shaoxing Wine
2 Tbsp of Soy Sauce (Gluten free for us)
2 Tbsp of Oyster Sauce
1 Tbsp of fresh Ginger, grated
1 Tsp of Chinese Five Spice
1 Red Chille, sliced
Salt & Pepper to season
Oil to fry
Ingredients to Garnish:-
1 Lime, quartered
Fresh Coriander
½ a Red Pepper, cubed
Red Chilli, sliced
Spring Onions, sliced
Method:-
(1) Preheat the oven to 140c.
(2) Heat a little Oil in a large frying pan and add the Shallots, fry until they begin to brown.
(3) Add the Garlic and season with Salt & Pepper, cook for a further couple of minutes.
(4) Add the Beef Stock & 1 Tbsp of Honey and stir to combine.
(5) Add the Shaoxing Wine, Soy Sauce, Oyster Sauce, Ginger, Five Spice and Chilli to a jug and set aside.
(6) Lay the Brisket in a roasting tray and pour over the Stock and the Sauce from the jug.
(7) Cover with parchment and a few layers of foil.
(8) Place in the oven and cook for 3 hours.
(9) Remove the foil and paper and turn the Brisket over, basting well.
(10) Cover and cook for a further 2 and a half hours.
(11) Remove from the oven and increase the heat to 220c.
(12) Pour the juices from the tray into a frying pan and bring to the boil.
(13) Allow to simmer to reduce.
(14) Stir in 1 Tbsp of honey and pour over the Brisket.
(15) Return the Beef to the oven and cook for 15 minutes to caramelise and crisp up.
(16) Shred the Beef with a couple of forks and dish up, garnished.
A lot of these Asian recipes call for Sugar or Honey. Things we would not generally add to meat dishes, but it really works.
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- Written by Tony Carson
- Category: Recipes
It’s very early for Hazel Nuts this year. But what falls gets eaten here!
Ingredients:-
Hazel Nuts
Olive or Rice Husk Oil
Fresh Basil
White Wine Vinegar
Salt
Method:-
(1) Put the nuts in the oven at 200C and roast for 10 minutes. This stops the Pesto going moldy.
(2) Allow to cool and then batter with a rolling pin the get the nuts out of the shells. Do not hit your thumb, it hurts!
(3) In a blender add all the ingredients and wuzz until it’s reasonably fine grained.
I like Pesto with a bit of bite so I didn’t wuzz it up as much as some folk might like.
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- Written by Tony Carson
- Category: Recipes
Sometimes it’s the little things Sue misses, or missed. But creative cooking is always good!
Ingredients:-
Home cooked Gluten free Bread, grated
1 Onion, finely sliced
Salt and Pepper
1 Egg, beaten
Dried Sage and Basil
Oil and Butter (Margarine)
Method:-
(1) Sweat the Onions down with a little oil and butter.
(2) Add the dried Sage and a little of Salt,Pepper and dried Basil.
(3) Grate the Gluten Free Bread.
(4) Add a beaten Egg and mix well.
(5) Form into balls and pop in the oven with your roast for the last 15 minutes in a greased tray on the bottom shelf.
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- Written by Tony Carson
- Category: Recipes
Both Liver and Kidney in one dish? Oh why not!
Ingredients:-
Liver and Kidney
Flour ( Gluten free in our case)
Salt, Pepper, Onion Salt and Garlic Salt – To season the Flour
White Wine Vinegar
Tomato Puree
Chilli Flakes
Reserved Chicken Stock
Peas
Salt and Pepper
Tomato Sauce
Oil
Method:-
(1) Cube and coat the Liver & Kidney in Seasoned flour.
(2) Sear on all sides in a bit of oil.
(3) Set the Offal aside and drain the juices into a pan.
(4) To the juices add White Wine Vinegar, Tomato Puree, Chilli Flakes, Pepper, Chicken stock and Tomato Sauce.
(5) Simmer to reduce.
(6) Add Liver and Kidney and Peas to the sauce.
We served ours with Sag Aloe. A very quite an tasty “End of the month” dish.
- Details
- Written by Tony Carson
- Category: Recipes
We’ve quite a bit of seasonal fruit at the moment. Pork and Apple is a traditional partnership. Add the juice of a Clementine and you’ve something very tasty for very little cost.
Ingredients:-
Tomato Puree
Tomato Ketchup
Juice of a Clementine
1 Apple
Chilli flakes
1 Onion
1 clove of Garlic, minced
Cider Vinegar
Garlic Salt & Onion Salt
1tsp of Cornflour
Salt & Pepper
Oil
Method:-
(1) Season the Pork chops with Salt, Pepper, Garlic Salt and Onion Salt.
(2) Sear on a high heat on both sides in a little oil.
(3) Chop the Onion into chunks and thickly slice the Apple. Lay them on the bottom of an oven proof dish.
(4) Add the remaining ingredients to a saucepan and and simmer to reduce.
(5) Lay the seared Pork over the Onion and Apple and pour the sauce over the top.
(6) Cover with foil and cook in the over at 180C for 15 minutes.
(7) Mix the Cornflour in a little water and drain the sauce back into the saucepan then add the Cornflour.
(8) Place the chops until the grill on a low heat to keep warm.
(9) Bring the sauce back to a simmer and stir until it has thickened.
We served ours on a bed of Rice with deep fried Cabbage sprinkled over the top. A few season Potato wedges made this a tasty and satisfying meat.
- Details
- Written by Tony Carson
- Category: Recipes
We had Toad In The Hole with Mashed Potatoes and a veg stir fry last night. Only because the Sausages were on offer at £0.42 for 4!!!! Well actually it is one of our favourite Go-To recipes and it seems I’ve neglected to put the latest batter mix on the site. Things are always evolving here…..
Ingredients:-
2 eggs
80ml Milk
50G Corn Flour
10g Tapioca Flour
Salt & Pepper
Method:-
(1) Mix everything and whisk the living daylights out of it. Then whisk it a bit more!
(2) Add oil to a square deep sided tray and pop it in the oven at 225c
(3) Turn down the heat to 225C after 5 minutes.
(4) Quickly pour the batter mix into the tray and cook at 225C until risen and golden brown.
(5) If you are making Toad in the Hole it’s best to pre-cook your sausages and add them to the tray cooked but still hot
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