Thursday, 31 January 2013

Steamed Spare Ribs with Chili and Black Beans

The Chinese are geniuses when it comes to food.

How can you turn a plate of blanched ribs....



...marinaded in a messy mix of black beans, chili, ginger soy and shaoxing rice wine....



...and simply steamed....



..into something so fantastic......

Heston's Beef Stock

And why not take 6 hours to make a stock....

First - find a friendly butcher - for a bag of bones....




Heston's trick - star Anise is supposed to bring out the flavours of the onions



That's got to make a decent stock



Umami city





All ready for the Shepherds Pie..

Was it worth it? Not sure? Beef stock is always a bit weak I think....

Thursday, 17 January 2013

Crispy Sichuan Beef

A quick an easy but oh so nice dish. Unfortunately you need to deep fry it, so I suppose not that healthy, but damn good nevertheless. Why can;t the local Chinese bother to make it as good.....

The crispy comes from the batter - corn flour mix.



Oh...and a damn good fry up



Carrots are a nice touch, along with the Sichuan pepper for the zing



Saturday, 12 January 2013

Loin of Pork with Comte

I'd earmarked this one from the a cool book I have all about Roasting French style - called Rotis. I'd marked it mainly cause last year I discovered Comte cheese and rarely buy anything else. Thus the idea of stuffing this cheese inside Roasted Pork, with bacon and onions was quite frankly was too good to miss.

It was the smallest I could find.....



Pre grilled bacon and fried onions...





and some of the afore mentioned Comte cheese



are then stuffed into the almost cooked pork loin



And finished off with a blast in the oven, and a heavily reduced jus....



And because I'd bought such a massive bit of pork, it ended up in a fantastic second hand pork and bean chilli....a right result.




Friday, 4 January 2013

Heston's Shepherds Pie

I'd been reading my Heston Blumenthal at Home over Christmas. It's an interesting book - just focusing on doing normal meals very well.

I'd bought a cheap leg of lamb, and so so decided to have a go at the Shepherds Pie

I braised the lamb low and slow for 6 hours....



and after shredding the meat off the bone (with a spoon!) it left this amazing stock. Heston suggested infusing some rosemary for 20 mins as it was cooling....



The pie is made with shredded roast lamb and lamb mince. No lamb mince in the shop - so had to break up these lamb balls ! Nothing like a bit of impro...



Another Heston trick to enhance the flavors...some Star Anise. It's all about knowing your onions



A really decent base of mushrooms and celery and carrots





And then the two textures of lamb mixed in with some peas



Topped off with a lovely mustard mash



Not the best picture / presentation -  but it was fantastic...could have eaten the whole lot in one sitting on my own...it was sized for 6 :o)