• Braising beef 1kg, chuck, flank or brisket all work well, trimmed of excess fat and cut into large chunks

• Garlic 2 cloves, chopped

• Thyme a small bunch, leaves stripped

• Black peppercorns 1 tbsp

• Guinness 500ml can

• Flour 6 tbsp, seasoned

• Oil for frying

• Shallots 8, halved

• Puff pastry 500g, fresh or frozen (defrosted)

• Stilton 100g, crumbled (Colston Basset is good)

• Egg 1 beaten, to glaze
  
  

Method

• Put the beef, garlic, thyme, peppercorns and Guinness into a bowl. Cover and marinate for 2-3 hours (or preferably overnight). Take out the beef, pat dry and toss in the flour (strain the marinade and keep the liquid).

• Heat some oil in a large casserole and brown the beef all over in batches – you want it to colour, not stew. Remove, brown the shallots in the casserole then return the beef and the marinade to the pan. Cover and simmer for about 11/ 2 hours or until the beef is tender (or cook in the oven on 160C/fan 140C/gas 3). Cool slightly.

• Heat the oven to 200C/fan 180C/gas 6. Roll the pastry to the thickness of a pound coin. Sprinkle the Stilton over one half, fold the other half on top and roll again to the same thickness. Cut around the tops of 4 pie dishes (or use one big one). Divide the filling between the dishes, brush a little egg around the rims and top with pastry. Trim the edges then brush more egg over the top. Cook for 20-25 minutes until the pastry is crisp and golden.

• 2 tbs sunflower oil

• 2 tbs roughly chopped fresh rosemary

• 3 onions, finely chopped

• 3 garlic cloves, finely chopped

• 1 tbs Vegemite

• 500g lamb leg or shoulder, cut into 2cm cubes

• 500g lamb-shank meat, cut into 2cm cubes (from about 3 boned shanks – you can ask your butcher to do this)

• 3 desiree potatoes, cut into 3cm pieces

• 1/2 cup (75g) cornflour

• 1 cup (120g) frozen peas

• 11/2 sheets ready-rolled shortcrust pastry, thawed

• 11/2 sheets ready-rolled puff pastry, thawed

• 2 egg yolks, lightly beaten
  
  

Method

• Heat oil in a large heavy-based saucepan over medium heat. Add the rosemary and cook, stirring, for 30 seconds. Reduce the heat to medium-low, then add the chopped onion. Cook, stirring occasionally, for 10-12 minutes until soft and light golden. Add the garlic and Vegemite, and stir for 1 minute to combine. The Vegemite will act as a stock base and give the filling colour.

• Season the lamb with freshly ground black pepper. Increase the heat to medium and add lamb to the pan, turning with a spoon for 3-4 minutes until the meat is sealed. (By ‘sealed’ I mean until the meat has turned a pale colour, not browned – if you brown it at this stage, you increase the chance of giving the filling a bitter flavour.

• Add 2 litres (8 cups) water and bring to a simmer. Turn heat to medium-low, cover and cook for 11/2 hours or until the meat is very tender. Add the potato and simmer for 15 minutes or until tender.

• In a small bowl, mix the cornflour with 1/4 cup (60ml) water to make a wet paste, then rapidly stir the paste into the lamb filling and cook for 10-20 seconds until the mixture has thickened. Stir in the frozen peas, then remove the pan from the heat and allow to cool.

• Preheat the oven to 175°C. Choose a container to bake your pie in that will hold all the filling and is about 5cm deep (we used a 14cm x 26cm rectangular baking dish, or try a deep 24cm pie dish). Rub the inside with a little butter.

• Place the shortcrust on a lightly floured surface, overlapping the 2 pieces slightly to form a long rectangle. Using a rolling pin (if you don’t have one, use a clean wine bottle), roll over the join to seal the two sheets together, then use to line the pie dish, pressing gently into the corners.

• Spoon the filling into the pie dish. Place the puff pastry on a lightly floured surface, overlapping the two pieces slightly to form a long rectangle. As before, roll over the join to seal the two sheets together. Brush the rim of the shortcrust with a little beaten egg yolk, so the lid will stick to the base. Lay the puff pastry sheet over the pie dish, crimp the edges of the puff and shortcrust together by pressing down with a fork, then trim away any excess pastry.

• Glaze the pie by brushing with the remaining egg yolk. Slash the top of the pastry in 3 places, so that steam is able to escape and the pastry puffs. Place the dish on a baking sheet and bake for about 45 minutes or until the pastry top is golden brown. Let the pie stand for 10-15 minutes, then cut and serve.

• 1 lamb shoulder boned

• 1 tablespoon Rosemary

• 4 Garlic Cloves

• 1 teaspoon peppercorns

• 1½ cups Water

• 1 cup white wine

• 250 g Feta cheese

• 250 g soft creamy Feta cheese or cream cheese

• 2 tablespoons chervil chopped roughly

• 2 tablespoons Tarragon chopped roughly

• 2 tablespoons celery leaves white chopped roughly

• 2 ripe figs quartered

• ½ cup Vodka

• 1½ cups Water

• 1 Onion

• 1 cup white wine vinegar

• 1 cup Sugar

• 1 star anise

To serve

• sourdough bread

• Olive Oil

• Garlic
  
  
  
  

Method

• Place the lamb shoulder into a heavy casserole dish with whole peeled garlic cloves, peppercorns, rosemary, water and white wine. Cover with a tight fitting lid and place into a moderate oven (160 degrees) for three hours and cook until very tender.

• Combine the figs with the onion, water, vodka, vinegar, sugar and star anise and simmer until thick. Allow to cool to room temperature.

• Line your terrine mould with several layers of cling wrap ensuring that the lining is smooth and over hangs by 10cm each side.

• Once the lamb is cooked, separate the meat from the liquor. Reduce the liquid by half, dice the lamb into 2-3cm chunks.

• Dice the feta into 2cm blocks and combine with the creamy feta. (Use cream cheese if the creamy variety of feta is not available).

• Place a layer of meat and juice into the bottom of the terrine mould. Then layer with cheese followed by another layer of meat and juice and continue until all the mixture is used. Then fold the over hanging cling film over the top of the filling and press the filling down firmly. Allow this to set in the fridge for a minimum of 3 hours.

• When set, turn out the terrine and slice into 2 cm thick slices, rub the edges with olive oil and roll them in the chopped herbs so they stick decoratively to the edges.

To serve

• Serve with a spoon of fig chutney, a drizzle of thick balsamic and toasted sour dough rubbed with garlic and olive oil.

• 800 g Porterhouse Steaks

• 1 tablespoon rosemary Salt

• ½ teaspoon fresh cracked pepper

• 1 tablespoon Thyme

• ½ cup Extra Virgin Olive Oil

• 1 Lemon

Dressing

• 100 g 2-3 day old ciabatta bread crust removed

• 3 tablespoons white wine vinegar

• 1½ cups chopped tarragon leaves a little soft stem is ok

• 6 anchovy fillets chopped

• 1 tablespoon salted Caper

• 6 hard boiled egg yolks

• Salt & Pepper

• ½ cup Extra Virgin Olive Oil
  
  
  
  

• Preheat a heavy-based fry pan, chargrill pan or barbecue on high heat. Brush steak with extra oil and season with salt. Reduce heat to medium-high,then cook steak for 15 minutes each side for a medium-rare steak.

• Place thyme, rosemary, garlic and olive oil in a shallow dish with freshly ground black pepper and a couple of pinches of coarse sea salt. Place the cooked steak in the dish, cover with foil and set aside in a warm place for 15 minutes to rest, turning once. (As a rule, you should rest meat for half as long as you cooked it, so juices redistribute and meat becomes tender.)

• While the meat is resting, make the salsa. Halve the eggs and scoop out the yolks (you don’t need whites for this dish). Place the yolks in a bowl and mash with a fork. Place the bread in a separate bowl with vinegar and 2 tablespoons of warm water. Mash together with a fork until the liquid has absorbed. Add the egg yolks, tarragon, anchovy, capers and oil and stir to combine. Set the salsa aside.

• To serve, cut steak away from the bone on either side and then slice fillets. Spoon some of the salsa over the meat and drizzle with the steak jus.

NOTES

Order porterhouse on the bone from your butcher. Tarragon leaves are from selected greengrocers.

• 3-4 kg pork ribs with a good amount of meat

• 200 ml apple juice

Rub

• 2 tablespoons smoked Salt

• 2 tablespoons soft brown sugar

• 3 chipolte Chilli's

• 1 teaspoon cracked pepper

• 1 teaspoon English mustard powder

• 1 tablespoon onion flake

• 1 tablespoon garlic flake

Glaze

• 1 cup dark brown sugar

• 1 cup sherry vinegar preferably aged

• 1 medium Onion chopped

• 1 teaspoon Cumin Powder

• ½ teaspoon Cinnamon

• 1 star anise

• 1 jalapeno chilli cut in half

• 2 teaspoons Smoked Paprika

• 3 tablespoons tomato sauce

• 1 cup tinned Tomato

• Salt to taste
  
  
  
  

• Make the rub by placing the ingredients in a blender or mortar and pestle and mix until fine. Rub over the pork ribs and allow to marinate for 2–3 hours or overnight. The rub will keep for one month if stored in an airtight container but you should use all the rub in this recipe.

• Prepare your barbecue for indirect grilling on a low to medium heat - which is roughly about 100 – 120 C. Add a handful of pre-soaked woodchips to the coals and place the ribs over a drip tray. Cook with the lid down until ribs are soft and tender, or until the bone pulls away from the meat. This will take about 2 – 3 hours. If you're using a gas barbeque then light the two outer gas burners. Place the ribs on the grill racks between the gas burners and cook on a low to medium heat as above. Spray the ribs with apple juice from time to time to keep them moist.

• While the ribs are cooking, combine the glaze ingredients in a saucepan and bring to the boil. Simmer until thick then keep warm.

• Once the ribs are cooked, toss them through the glaze then return the ribs to the barbecue, this time over direct heat to get them hot and sticky, Transfer to a serving dish.

• 1 Leg Mutton

• ½ L Beef Stock

• 12 Pitted Prunes

• 100 g Butter

• 2 tins Tomatoes

• 1 medium Onion Chopped

• 1 Heart Celery Chopped

• 2 Cloves Garlic

• 2 Bay leaves

• 2 sticks Rosemary

• 150 ml Vodka

• 1 tablespoon Sweet Paprika

Garnish

• 1 Lemon

• Parsley

• Extra Virgin Olive Oil

• Salt & Pepper

• sourdough bread Toasted or grilled
  
  
  
  

• Ask your butcher to French trim the shank and remove the hipbone from the joint.

• With a small knife make incisions into the leg and then stuff with the prunes and sprigs off rosemary. Then in a large pan sear on all sides. Then stand aside.

• Clean the same pan and heat the butter. Cook the onion and celery over a medium heat to soften. Add the garlic and Bay leaf. Then the tomato, paprika and vodka. Allow to cook for about five minutes

• Place the seared leg of mutton into the pan so that you have a snug fit. Add the beef stock. Cover with a loose fitting piece of parchment paper.

• Place in a medium to low oven at about 160 degrees and cook for about 2 and a half – three hours so that the meat is well cooked and the sauce is thick.

• Cut thick slices of sourdough and grill in a ridged pan on both sides. Rub with a clove of garlic and drizzle with good olive oil.

• Allow the mutton to rest for at least 30 minutes. Then slice thinly and arrange over the toast. Dress with some sauce, chopped parsley, lemon zest and cracked black pepper.

• 500 g lean Venison

• 450 g pig's Livers

• 750 g Pork Belly fatty or pork fat

• 60 g Salt

• 2 mace blades

• 1 teaspoon freshly ground black pepper

• 1 teaspoon juniper

• 2 Cloves Garlic

• 1 Glass red wine

• 1 tablespoon brown sugar

• 1 tablespoon Rosemary

• 1 kg caul fat or beef tracings

• Hickory BBQ wood chips soaked for one hour

Relish

• 500 g grated beetroot

• soft brown sugar

• Balsamic vinegar

• star anise

Horseradish crème

• 3 tablespoons crème fraiche

• 1 bunch watercress

• Horseradish
  
  
  
  

• Wash the caul fat in cold water and soak over night.

• To make the sausage filling, combine the dry ingredients with the meat and fat in a large bowl and mix together. Then pass the mixture through a medium mincing attachment. Then mix in the red wine and allow to stand.

• Take a piece of caul fat suitable to make a sausage 8” long and 3” thick. You need to be able to wrap the meat at least three times in the caul fat to make a secure sausage. Shape into a firm sausage and tie each end with butchers string. Repeat this process using the entire filling; you should get three nice thick sausages.

• Prepare the barbeque for smoking. Light about 12 large pieces of lump charcoal, allowing the coal to burn evenly with the lid up. Once alight, close the lid and set the airflow and temperature to low to slow down the burning. The temperature should be 100 degrees C. Add two lumps of presoaked hickory chips. Allow the smoke to start. It should be a thin stream of smoke through the top of the lid - (we used a big green egg style barbeque)

• Add your sausages and smoke for 45 minutes. Don’t allow the temperature to get over 100 degrees.

• After 45 minutes open the airflow to full and let the temperature rise to 200. This will happen fast so cook for 5-10 minutes. This will allow the sausage to color and cook.

• Remove from the barbeque and slice into small sections. Serve with beetroot relish and horseradish creme friache.

Relish

• To make the relish, combine the grated beetroot with the other ingredients and simmer until you reach chutney like consistency.

Horseradish crème

• To make the horseradish crème, combine the ingredients and season with salt and pepper.

Beef brisket

• 2 kg Beef brisket

• 6 Chipotle Chilli's smoked tinned jalapeno chillies

• 1 Clove Garlic chopped

• ½ cup orange juice

• ½ cup Lime juice from 2 1/2 limes

• 400 g canned Tomatoes drained

• 2 tablespoons dried wild Oregano

• ½ teaspoon Ground Cumin

• 2 tablespoons white wine vinegar

Hot chilli sauce

• 6 habanero Chilli's or 8-10 very hot chillies. Remove seeds for a milder flavour.

• 1 large Onion

• 400 g canned Tomatoes

• ½ cup white wine vinegar

To serve

• 2 tablespoons roughly chopped coriander leaves

• 10 spring onions thinly sliced on an angle

• 1 Green Capsicum finely chopped

• 1 Lime juice only

• Flour Tortilla stale

• Sunflower Oil

• Sour Cream

• Lime s
  
  
  
  

Beef brisket

• Puree marinade ingredients with 2 tsp salt and 1/2 tsp pepper in a food processor, then transfer to a large shallow roasting dish. Gently score the brisket on both sides and coat with the marinade. Cover the dish with foil and place in fridge for at least 4 hours.

• To cook the brisket place the dish, covered, into a medium low oven at 160 degrees and cook for three hours until very tender.

• Once cooked shred the brisket and fry on a frying pan. Add the cooking liquor back to the meat to keep it moist.

Hot chilli sauce

• To make the hot chilli sauce, combine ingredients with 1 tablespoons of salt in a pan. Bring to boil over medium high heat.

• Reduce the heat to medium low and simmer for 30 minutes, stirring occasionally, until thick.

• Cool slightly, then puree using a stick blender until smooth.

To serve

• Combine the coriander, spring onions and capsicum in a bowl. Pour in juice and season with pepper.

• Toast the tortillas in a hot oven until crisp. Break them into large mouth size pieces and top with the refried beef brisket, hot sauce, sour cream and coriander salsa.

• 4 x 200g veal coteletta's beaten thin

• 4 cups Cornflakes crushed

• 100 g Parmesan

• 1 cup Flour

• 1 Egg

• 200 ml Milk

• 12 sage leaves

• 8 anchovy fillets

• 100 g Butter

• 1 sweet red pepper

• 2 ripe Tomatoes

• 1 Clove Garlic

• 2 tablespoons Basil

• 50 ml red wine vinegar

• 100 ml Extra Virgin Olive Oil

• Salt & Pepper

• 1 bunch wild Rocket
  
  
  
  

• In a mortar and pestle crush the corn flakes into fine crumbs. Combine the corn flake crumbs with finely grated Parmesan cheese.

• In a separate bowl combine the flour, egg and milk and whisk to a smooth batter.

• Dip the beaten veal into the batter and then allow the excess batter to drip off. Then dredge in the cornflake and Parmesan crumb. Ensure that the veal is well coated with the crumb by patting between your hands. Place onto a tray while you complete the process with the remaining veal cotelettas.

• Grill the pepper until charred black and then allow to cool. Remove the skin and seeds and then dice. Blanch, skin and deseed the tomato and dice. Combine tomatoes with the pepper in a bowl. Chop the garlic and basil and add to the pepper and tomato. Season with salt and pepper. Add the red wine vinegar and olive oil and set aside.

• Heat a pan large enough to cook two of the cotelettas. Add a quarter of the butter and a tablespoon of oil. When the butter starts to foam, add the veal and cook until crisp and golden on either side. Remove from the pan and then clean the pan. Add another quarter of the butter and again heat until it starts to foam. Then add the sage leaves and anchovies, allow the sage to crispen and the anchovy to soften.

• Place the cotelettas onto plates and dress with the sage and anchovy butter. Then scatter with the pepper and tomato salsa. Finally garnish with a little wild rocket.

Pizza Dough

• 500 g plain flour ('00' pasta flour preferred)

• 10 g Fresh Yeast

• 1 teaspoon Salt

• 1 teaspoon Olive Oil

Tomato sauce

• 1 tin plum tomatoes

• 1 Clove Garlic, Crushed

• 2 Red chillies, pricked

• 1 tablespoon Olive Oil

• Salt & Pepper

Topping

• ½ thinly sliced Red Onion

• 100 g dry cured, spicy Chorizo Sausages, thinly sliced

• 100 g Smoked Mozzarella (or normal mozzarella)

• 100 g Salted Ricotta (or fresh ricotta)

• Handful of rocket

• Sherry vinegar
  
  
  
  

• Firstly make the dough by combining the flour and salt in a mixer.

• Then dissolve the yeast in a little tepid water and slowly add to the dough and mix until the dough is smooth and elastic.

• Allow to rest and prove until doubled in size.

• For the tomato sauce, heat a little olive oil in a sauce pan and add the garlic. Cook the garlic until it starts to become a little golden in colour. Add the pricked chillies and tinned tomatoes and simmer for ten minutes. Season well with salt and pepper.

• When the dough has risen, knock it back and roll on a floured surface into a rough flat circle. (Make sure that it is nice and thin).

• Cover the base with tomato sauce to within a centimetre of the edge.

• Scatter with the sliced red onions and chorizo.

• Dot with ricotta and grated smoked mozzarella.

• Cook in a pizza oven or on a heavy metal tray in a preheated hot oven 200-250 degrees C.

• Remove from the oven when cooked and scatter the pizza with chopped rocket dressed with sherry vinegar.

Yorkshire Pudding Batter

• 225 g Plain Flour

• Salt

• 3 Whole Eggs

• 200 ml Milk

• 200 ml Water

For The Toad

• 16 Chipolatas organic

• Streaky Bacon rashers

• 1 branch Fresh Rosemary picked into florets

• Cracked Black pepper

• ½ cup vegetable oil

For The Sauce

• 1 large brown onion and sliced length ways

• 50 g Butter

• 1 Clove Garlic Chopped

• gravy Enough gravy powder to make 400mls of thick gravy

Yorkshire Pudding Batter

• 225g flour

• Pinch salt

• 3 eggs whole

• 200ml milk

• 200ml water

Method

• Combine all the ingredients for the batter and whisk well so the batter is thin and lump free. Allow to rest for 1 hour.

• Wrap each sausage with a strip of bacon and fasten with a sprig of rosemary

• In a muffin tray at least two to three inches deep place the oil and heat in the oven at 180 degrees until just smoking.

• When very hot remove from the oven and carefully place the sausages into the tray, then sprinkle with freshly ground pepper.

• Pour over the batter to two third the depth of the sausages, you don’t have to use all the batter. Then place into the hot oven and cook for about 20 minutes.

• For the gravy, cook the sliced onion in the butter gently until very soft and slightly golden. Season with the garlic, salt and pepper.

• Then add to the made gravy and serve hot with the toad in the hole.

NOTES

It’s nice to have a bit of spinach with it, but it’s not essential.

Serves 4 to 6


Ingredients

• 1 kg/2lb 4 oz middle cut beef fillet, trimmed

• ¼ bunch of thyme, finely chopped

• sea salt and freshly ground black pepper
  
  
  

For the Duxelles

• 55g/2oz butter

• 1 clove of garlic, finely chopped

• 500g/1lb 2oz flat field mushrooms, finely chopped

• a few drops of truffle oil

• 1 tbsp finely chopped parsley
  
  
  

For the ‘Wellington’

• English mustard, to taste

• 500g/1lb 2oz block puff pastry

• 1 egg, lightly beaten, to seal the pastry

• melted butter, to glaze
  
  
  
  

Method

• Preheat the oven to 180C/350F/Gas 4.

• Season the beef with the thyme, sea salt and pepper and rest for 30 minutes.

• Heat a pan and sear each side of the beef until golden brown.

• Allow to cool to room temperature.

• For the Duxelles, sweat the butter, garlic and mushrooms in a pan over a low heat until all the moisture evaporates.

• Add the truffle oil and parsley, and season to taste.

• Remove from the heat and allow to cool to room temperature.

• Smear the beef with an even coating of English mustard.

• Lightly dust a sheet of baking paper with flour.

• Roll the pastry so it is a little wider than the beef, and the beef can be completely rolled in pastry.

• Place the pastry so the longest half is facing you.

• Spread the Duxelle mixture evenly over the half of the pastry closest to you.

• Place the beef on top of the mushroom mix.

• Roll the beef up in the pastry, leaving a slight overlap of 3cm/1¼in. Brush this with beaten egg and seal.

• Trim the ends of the pastry so they are flush with the beef.

• Cut a sheet of baking paper to the size of the beef Wellington.

• Place the beef Wellington on the paper, lightly brush the top with melted butter and refrigerate for 30 minutes.

• Put the beef Wellington in the oven and cook for 25 minutes or until dark golden in colour.

• Serve with steamed spinach or roast vegetables of your choice.