700g long fresh red chillies, stems trimmed
60g Bird’s eye chillies, deseed
4 garlic cloves, peeled
750ml white wine vinegar
150 ml apple cider vinegar
700 g caster sugar
1 lemon, juiced
2 teaspoons fish sauce
1/2 tablespoon salt
2 cm ginger, peeled skin
Use disposable gloves to cut 300 g of the chillies into halves, and place in the bowl of a food processor. Halve and deseed the remaining chillies and bird’s eye. Coarsely chop them and ginger add into the food processor. Add garlic and 300 ml white wine vinegar. Process until finely chopped.
Place the chilli mixture, remaining vinegar, apple cider vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.
Increase heat to high and bring to the boil. Add lemon juice, salt, fish sauce. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.
My Justin Quek Nutri Double Boiler. Continue reading “Pickling spiced chicken and vegetables consomme – using JQ Nutri Double Boiler”
1 fresh red and green chilli – de-seeded or not, your choice
3 cloves garlic-peeled
1/2 lemon juice
1 Tsp capers
6 anchovy fillets
1 handful flat-leaf parsley, leaves picked
1 handful fresh basil, leaves picked
1 handful fresh thyme, leaves picked
1 handful sage, leaves picked
1 handful fresh mint, leaves picked
A few sprigs fresh oregano, remove stems
A few sprigs coriander, leaves picked
5 Tbs red wine vinegar
2 Tbs white wine vinegar
8 tablespoons really good extra virgin olive oil
1-2 tsp sugar (opt)
freshly ground black pepper
Blend in food processor/blender finely chilli, garlic, capers, parsley, basil, thyme, sage, mint, oregano, coriander, anchovies and vinegar, then slowly pour in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt, sugar and maybe a little more vinegar. The sauce should have sweet/sour herby flavour.
This sauce goes well with roasted ham, chicken, beef, lamb, turkey, french stick bread, salads and even as the pasta sauce.Also can be in the fridge up to 2 -4 weeks; in the freezer about 3-5 months.
For the Scrambled Eggs
3 large free-range eggs
1 1/2 Tbs ice-cold butter (diced)
1-2 Tbsp yoghurt
1 stalk freshly chopped spring onion
1-2 Tbsp herb sauce
1 slices of bread
Freshly ground sea salt
Crack the eggs straight into the sauce pan, add half the butter, and place onto the stove over med heat. Using a spatula, stir the eggs fast to combine the yolks with the whites. When mixture begins to set, add the remaining butter. The eggs will take about 3 minutes to scramble.
Note that they should still be soft.
Tip: Don’t let the eggs get too hot in the pan – keep moving the pan off and back on the heat to ensure they don’t become hard.
Toast the bread. Add the yoghurt and herb sauce to the scrambled egg mixture and season with salt and pepper, then add the spring onion. Put the toast on warm plates, put the softly scrambled eggs next to bread and serve strawberries.
4 medium size lamb rump steaks
2 packets carrots mix, washed , peeled skin
2 bunches asparagus, washed, cut diagonally
200 g green beans, washed, cut off stems
1 punnet cherries tomatoes, washed, dried
Cranberries bourbon marinade
Made in advance and store in fridge for 2 weeks; in freezer up to three months
375 g Whole Cranberry Sauce in a jar
½ lemon, juiced
1 garlic clove, crushed
1 long red chilli, chopped
125ml (½ cup) bourbon whiskey
60ml (¼ cup) maple syrup
60ml (¼ cup) soy sauce
60ml (¼ cup) white vinegar
60ml (¼ cup) cola
2 tsp finely chopped rosemary
2 tsp hungarian hot paprika
2 tsp sweet paprika
2 tsp cumin
2 tsp ground cinnamon
3 Tbsp olive oil
1/2 zest orange
1/2 orange skin, cut 3″ long strips
1/4 cup orange juice
1 eshallot, thinly cut
1 small garlic, chopped
1/4 cup Hennesy Cognac
1 Tbsp Apple Cider Vinegar
5 Tbsp black currants jam plus extra
2 Tbsp worchester sauce
handful watercrest, chopped
1/8 cup of water if too thick add
Salt and pepper
Pre heat oven 180 degree C. Marinade Lamb with cranberries bourbon sauce and refrigerate for 1 hours. Put kettle on. Once boil put in saucepan to boil the carrots, beans, and asparagus. Boil for about 10 minutes for carrots, removed set aside until later; the rest add another 4 minutes. Dont want it to be too soft nor too hard. Removed and set aside keep warm cover with foil.
Place cherries and season with oil, salt & pepper in the oven for 10 minutes. Take the lamb out to room temperature. Heat oil in pan over medium heat; add onion, garlic, salt and pepper. Cook for 3-4 minutes. Pour cognac, vinegar, black currants jam, worchester sauce, juice and the 3″ long strips. Stir well cover. Let simmer and reduce by half a couple of minutes about 5-7 minutes. It should thicken a little. If too thick add water. Discard the 3′ long strips.
Remove the cherries pan from oven, set aside keep warm with foil and add the lamb rumps in and put the pan back into oven. Cook the rump 10 minutes on one side then a further 8-10 minutes the other side for medium. For medium to well done add extra 4 minutes per side. Cook to your liking.
Add watercrest and the remaining zest, stir and check for salt and pepper of the reduced sauce. Add extra salt and pepper or jam and or vinegar to taste if nescessary. Then add carrots, beans and asparugus into the sauce. Cover and let simmer for extra 2-3 minutes until warm up and soften a bit yet you want carrots to have some crunchy bits.
Remove, distribute, assemble vegetables and set aside keep warm on 4 heated serving plates. Once lamb is done add to the heated plates. Pour the remaining marinade from hot pan to lamb and spoons sauce over the vegetables. Serve with Pinot Noir.
4 medium size rumps
2 green tea bags
Salt / pepper
Carrots, tomatoes medley and salads
1 Packet salad mix
1 Packet tomatoes medley, washed, dried
2 Packet carrots mix, washed and peeled skins
1/4 cup sugar
30 ml (or more) fresh lemon juice
1/2 cup fresh orange juice
30 ml cognac
1 cups chicken stock less salt
1 Tbsp orange marmalade
1 Tsp cornstarch
1 Tbsp orange liqueur (such as frangelico)
salt and ground black pepper
1 small garlic clove
To marinade rumps
Place the rumps onto a chopping board, open the green tea bags and shake the green tea over the rump. Season with salt and pepper and make sure the rump is evenly coated on all sides and put in regridgerator until time to cook.
To make zest
Using a vegetable peeler, remove zest (orange part only) in 3″-long strips. Using a knife, cut zest crosswise into 1/8″-wide strips; set aside. Cut peel and squeeze oranges. Place orange zest strips in a small saucepan. Cover with water; bring to a boil and simmer for 3 minutes. Strain zest; set aside for sauce and discard liquid in pan.
To make sauce:
Stir sugar and lemon juice in a small heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, about 8 minutes. Remove pan from heat; gradually whisk in orange juice and cognac. Set pan over medium heat and simmer for 5 minutes. Stir in reserved orange zest, stock, and marmalade. Boil until reduced to 1 cups, about 10 minutes. Meanwhile, peel the eschallot and the garlic clove and chop them finely; while letting rumps to be at room temperature. Set orange sauce aside.
To cook rumps and continual of the sauce
Melt butter and 2 Tbsp oil in deep pan over medium-high heat. Add rumps to pan and cook to desired doneness, about 4 minutes per side for medium. For medium to well done add extra 2 minutes per side. Transfer steaks to 4 plates. Cover with foil to rest. Whisk cornstarch and 2 tablespoons water in a small bowl; set aside.
Don’t discard the hot oil. Turn the heat to medium and add the carrots for 5 minutes. Then add eschallot and garlic to the carrots hot pan. Stir well. Season with a pinch of pepper and salt. Cook for 3 minutes until the carrots and eschallot starts to brown a little. Pour in reserved orange sauce; set saucepan aside. Boil for 30 seconds, then return sauce to reserved saucepan and removed the carrots and set aside keep warm. Stir in liqueur into the sauce. Warm up rumps if not hot in the pan which is still hot from cooking carrots about 2 minutes.
Bring sauce to a boil; whisk in cornstarch mixture. Boil, stirring constantly, for 2 minutes. Season sauce to taste with salt, pepper, and more lemon juice, if desired. Plating: place the rumps, carrots and pour the burnt orange sauce on to carrots. Drizzle some burnt orange sauce on salads if you like.
9 large eggs (room temperature)
1 pinch salt
1 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
lemon zest (optional) or orange zest (optional)
Preheat the oven to 180°C. Grease and flour the tube pan, set aside. Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.
Pour the batter into the pan and bake for approximately 40 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). Let the cake cool in the pan for 10 minutes, then remove from pan. Let cool completely on rack before trasferring to cake container.
The next day use it to make ‘Short Black Tiramisu in 15 minutes’
6-8 short espresso coffee might need more depend on moist of cake; not make too soggy
1 splash frangelico
350 ml pouring custard
1 Tsp vanilla essence
1 Pao de long one day old cake.
Mix well frangelico, vanilla and custard then place in fridge to cool. Meanwhile cut up a day old Pao de long cake into serving size; soak in espresso coffee then place in the dessert bowl with a layer or two vanilla custard on top of it and at the bottom, followed by whipped cream and decorate with strawberries and blackberries. Then sprinkle chocolate powder.
1 stalk spring onion, chopped finely for garnish
2-4 bunches kale, ribs removed, coarsely chopped (Approx. 500 g)
1/2 red cabbage, shredded finely (Approx. 200 g)
1 packet shredded bacon (200 g)
1/2 cup water
2 cloves garlic, minced
1/4 Tsp crushed black pepper
1/8 Tsp salt
2 Tsp dijon mustard
1 Tbsp olive oil plus 3 Tbs truffle blanched oil
2 Tsp white vinegar
1 Tsp salt
Heat olive oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add cabbage and water, reduce heat to medium-low, cover and cook, stirring occasionally until kale and cabbage is tender, 14 to 17 minutes.
Push kale and cabbage to one side, add the truffle oil to the empty side and cook bacon, garlic and crushed black pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar and mustard to taste with salt. Set aside and keep warm.
Bring a saucepan approximately 8cm deep water; add vinegar and salt on high until it reaches a bare simmer and bubbles start appearing at the bottom of the pan, just a few bubbles coming up now and then.
I use food stacker rings, wrap triple layer of cling wrap on to the base of the rings. Place the ring inside the hot water with a tong to hold down and gently crack the egg in. Add all of the eggs you are poaching to the pan in the same way.
Turn off the heat and cover the pan. Set a timer for 4 minutes. At this point the egg whites should be completely cooked, while the egg yolks are still runny. Serve the garnish poached eggs with stir fry vegetables.
Note: the timing depends on the size of the eggs, and if you are cooking at altitude, so adjust accordingly.
4 x 120g salmon fillets, skin-on
2 green tea bags
Salt / pepper
Mashed cheesy pumpkin
400 g jap pumpkin, peeled, chopped
100 g grated Parmesan & Cheddar Cheese or a bit more if you like
2 Tbsp milk
40 g butter, chopped
Salt and pepper
Spring onion to garnish
Boilling carrots & potatoes
2-4 carrots, peeled and cut into rounds they cook most quickly
4 baby potatoes, washed
Homemade lemon butter
2 lemons, juiced and zested
2 cups sugar
2 Tbsp butter
2 Tbsp olive oil
2 eggs, beaten
Fill and boil the kettle.
For the potatoes, put them in saucepan with plenty of cold water then bring to the boil, then turn down to a gentle boil for around 20 minutes, maybe a bit more if you are using large potatoes. Pick one up with a spoon from the water and see if you can easily put a fork in it, when you can they are ready.
For the pumpkin, put pumpkin in another large saucepan with boiling, salted water for 10 minutes or until tender. Drain. Return to pumpkin to pan, mash until almost smooth. Add milk, cheese and butter. Season with salt a bit as cheese may be salty and pepper. Stir to combine.
For the carrots, just drop these into boiling waterwith potatoes and they will only need about 10 minutes. I think they are best when they still have a bit of bite, but that’s just a matter of taste. Try one after 8 minutes and see if they are ok for you, you may want to leave them for up to 12 minutes or so, but the more you cook them, the more vitamins you lose!
Place the salmon onto a plate, open the green tea bags and shake the green tea over the salmon. Season with salt and pepper and make sure the salmon is evenly coated on all sides.
Pour a small amount of olive oil into a frying pan over a medium heat and place the salmon in the pan, skin side down. Fry the skin side for at least four minutes then occasionally turn the salmon until it is golden brown on the other sides.
Remove the cooked salmon from the frying pan and peel off the skins by sliding a knife under them. Place the skins back into the pan, soft side down, and cook for a minute to crisp them up.
To make lemon butter, bring a large saucepan of water to boil over a medium-high heat. Reduce heat to low. Whisk eggs, sugar, lemon juice and lemon zest in a medium stainless steel bowl to blend. Place bowl over hot water and whisk in butter. Continue to whisk for a further 3 minutes, or until lemon butter has become thick and creamy and coats the back of a spoon. Remove from heat and whisk until most of the heat from the lemon butter scatters. Add in oil stirring occasionally.
To plate, put salmon on one side, opposite salmon put the carrots and potato. Then the mashed pumpkin in between the vegetables and salmon. place the crispy skin on the edge of the mashed pumpkin. Pour 1-2 Tbsp lemon butter over salmon and place a dollop or two on the vegetables.
1 packet tortilla
4 eggs, lightly beaten
300 ml custard
250 g mushroom, thinly sliced
1 spring onion, finely chopped
3 Tbs olive oil + more depend on how many tortilla
5 Tsp chili oil or buy from grocery (I made my own in advance; recipe below)
500 g butternut pumpkin, peeled, chopped
200 g 4 cheese blend from Italiano packet by Woolworth (Parmesan, cheddar, mozzarella, Swiss)
2 Tbsp milk
40 g butter, chopped
1 garlic bulb, unpeeled, cloves separated
Olive oil cooking spray
Salt and pepper
fried onion for garnish pumpkin (optional)
6 hot dried peppers (Go with a pepper that fits the degree of heat you’re looking for; I used Habernero.)
6 fresh hot red chili peppers, such as jalapeno or Hot Thai Chili (omit if cant take heat)
1 Tbsp Szechuan Peppercorns
5 clove garlic, minced very finely (optional, or a shallot as a substitute is also nice)
1 dash salt
1 Tsp white vinegar or Shao Xing rice wine
1/2 cup olive oil
1 1/2 Tbs sesame oil
1/8 Tsp cumin
1 Tbsp sugar
1 Tbsp lemon juice
Cut the chili peppers in half and remove the seeds of 3 the rest keep the seeds. Place whole dried chilies in bowl of food processor along with szechuan peppercorns. Process for 3 to 4 minutes until chilies are broken up into small pieces. Finely mince the garlic or shallot.
In a wok, heat the oil and a dash of salt over medium-high to high heat. When the oil is hot, carefully stir in the sesame oil. Add the peppers and let them sizzle for a few minutes, stirring frequently. Once the peppers have begun releasing their juices and fragrance, lower the heat and add the garlic. After a few minutes add the vinegar (don’t overdo it!), cumin, sugar, juice and cover. Let simmer for 10-20 minutes, stirring occasionally, until peppers are dark red and gorgeous.
Let cool and store in an air tight glass container. Amounts in this recipe are variable, so feel free to play around, and also larger batches are a great idea if you’ve got the extra hot peppers to do it.
Refrigerated your chili will keep for 2-4 weeks, but a batch this size probably won’t last that long. If needed, you can also store it indefinitely in the freezer, and separating smaller amounts into smaller container makes it easy to pull out individual portions.
To make mashed pumpkin
Preheat oven to 160°C fan-forced. Line a baking tray with baking paper. Place garlic on prepared tray. Spray with oil. Roast for 12 to 15 minutes or until tender. Stand for 10 minutes or until cool enough to handle. Squeeze garlic from skins. Discard skins.
Meanwhile, cook pumpkin in a large saucepan of boiling, salted water for 10 minutes or until tender. Drain. Return to pan. Add garlic. Mash until almost smooth. Add milk, cheese and butter. Season with salt a bit as cheese may be salty and pepper. Stir to combine.
To make tortilla
Heat 1 Tbs oil in frying pan over med heat. Add the egg into the custard. Then put tortilla in pan, ladle enough egg mixture on to tortilla and scatters mushrooms and spring onion. Cook until the egg mixture cook about 4-5 minutes. Turning the other side and cook until liquid dry; egg tortilla is cooked to your liking. Place a few dollop of chili oil over. Serve with mashed pumpkin and garnish with fried onion.
1 c. dairy sour cream or plain yogurt
1/2 c. mayonnaise or salad dressing
2 Tsp. sugar
1 Tsp. dry mustard
1 Tsp. seasoned salt
1/4 Tsp. pepper
1 med. head cabbage, finely shredded or chopped
1 med. onion, chopped
Rack of lamb
6 Frenched lamb racks
5 Tbsp olive oil
Salt and pepper
Miso soup for braising
500ml dashi (Japanese stock); kombu (dried seaweed) and bonito flakes (dried tuna) add with water or If you are using dashi powder, bring water to a boil and stir in the dashi powder and it’s ready to use. Or use good quality fish stock
6 Tbsp white miso paste
6 Tbsp dark miso paste
2 Tsp. dried ready-to-use wakame (seaweed)
1/4 cup sake
1/2 cup mirin
1 1/2 Tbs reduced salt soy sauce
half handful goji
About 3 hours before serving or early in day, mix coleslaw ingredients until well blended. Season with salt and pepper. Chill.
Heat olive oil in pan add lamb and cook over medium-high heat, turning until golden (6-8 minutes). Season to taste, remove from pan and set aside. Soak dried wakame in water to rehydrate for 10 minutes and drain well
Place the dashi stock, goji and lamb in a large saucepan and bring it to the boil. After boiling, reduce the heat to medium low and simmer for 5 minutes. Remove lamb and goji; set aside. Then stir in the sake, soy sauce, and mirin, put miso in a ladle (or strainer) and blend it with dashi until it is thoroughly mixed. Continue this process until miso is all used.
Return the lamb, goji into miso soup bring to a slight simmer until heated through and pour into the bowls. Be careful not to boil the miso soup because miso will lose flavor.
2 Scotch fillets
1 tablespoon butter
Salt and black pepper to taste
zest of ½ orange
juice of ½ orange
1 red onion
1 small garlic clove
¼ cup (60 ml) cognac
1 tbsp red wine vinegar
½ cup (120 ml) water
a handful fresh parsley, chopped
150 g button mushroom
1 packet salad
Melt butter and oil in deep pan over medium-high heat. Sprinkle both sides of steaks with salt and generous amount of ground black pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to 2 plates. Cover with foil to rest.
Don’t discard the hot oil. Peel the red onion and the garlic clove and chop them finely. Turn the heat to medium and add the onion and garlic to the hot pan. Stir well. Season with a pinch of pepper and salt. Cook for 3 to 4 minutes until the onion starts to brown a little. Then add the orange zest. Stir again. The pour in the cognac, the red wine vinegar, the water and the orange juice.
Stir the sauce well and cover the pan then. Let the sauce simmer and reduce by half for a couple of minutes. It should thicken a little. Then add the mushroom and freshly chopped parsley. Stir and check the seasoning. Add extra pepper, salt or red wine vinegar to taste if necessary. Then add the fillets back to the hot pan.
1 packet tortilla
Enough fig preserve jam to spread on tortilla
160 grams tenderloin lamb, cut into strips 2 inches
5 Tbsp oil + extra 2 Tbs oil
3 Tbsp sweet chilli sauce
1 Tbsp lemon or lime juice
1 Tbsp hoisin sauce
2 cloves garlic, crushed
1 Royal gala apple- diced
½ baby fennel, diced
160 g mushroom, sliced thinly
1 spring onion to garnish, cut in to small ring
Salt and black pepper to taste
Preheat oven 120 deg C. Coat lamb strips in half of the oil. Brown the meat in a hot pan in small batches to avoid a build up of juices in the pan, stirring constantly. Set the browned meat aside in a bowl.
Add a little more oil to the pan and stir fry the vegetables, stirring constantly. When the vegetables are about half done, add the browned meat and stir together. Then put it on top of tortilla which you have spread jam on it and place it in preheated oven to to lightly toast it. Garnish with spring onion to make it colorful.
This recipe is very basic and can be adapted to fit your taste or what you have on hand in the kitchen. Use the same method with different combinations of vegetables and sauces, with or without Tortilla. You can use it with noodles or fried rice.
1 1/2 cups castor sugar
1 2/3 cups plain flour
1/4 Tsp baking powder
A pinch of salt
Half orange zest
2 Tbsp orange juice to glazed
A punnet of strawberries to decorate
Preheat oven to 180 deg C. Grease and flour the bottom only of a 9-inch tube pan. Beat egg with salt until light. Gradually add the sugar, beat at med speed 20-25 minutes until very light lemon colored. Add in orange zest.
Sift the flour with the baking powder and mix well. At low speed, whisk the flour to egg mixture one Tbs at a time; whisking well each addition; scrapping off the side if needed. Pour into the pan bake approximately 40 mins or until cake stick insert into cake comes out clean. Let cool for 10 minutes then remove from pan.
After a day old cut it into cake serving portion, soak it in 5 Tbsp orange juice; not too soggy then place in the dessert bowl with a layer or two vanilla custard and 1 Tsp orange blossom juice at the bottom followed by whipped cream and decorate with strawberries and blackberries. Then sprinkle chocolate powder. Serve with port/ tawny or short black espresso.
Fig preserve jam
1 kg green ripe Figs
1/4 cup Lemon juice, freshly squeezed
1 Tsp Lemon zest, or from 1 med-large lemon
1 cinnamon stick
1/2 cup sugar
Wash the figs well. Trim the stems. Now add all the ingredients together in a heavy pan. Place in on a stove top on low-medium heat until the sugar dissolves. Increase the heat to med-high until it comes to a boil and starts thickening. Make sure to keep stirring on and off.
When the jam starts reaching the setting stage, remove the cinnamon stick. Check for doneness. I usually dip a chilled spoon into the boiling jam mixture. In the beginning, you would notice that syrup simply runs of the side of the spoon, but as the time passes it will start becoming heavier and would fall slowly as drops.
You know its done when two drops form together and “sheets” off together from the spoon. When ready, remove the jam from the heat and set aside. Ladle the jam into jars, let them cool and then store them in the refrigerator.
1 kg apricots
2 cups onion, diced
2 Teaspoons salt
1 Teaspoon cayenne pepper
2 cups vinegar, white
1 cup golden syrup
1 cup castor sugar
1 Tsp curry powder
1 Tbs corn flour
Wash apricots and remove stones.
Place all ingredients except flour in a pot, bring to the boil, stirring,reduce heat and simmer 45 minutes. Stir occasionally. Blend flour with a little water and stir into mixture. Bring back to the boil and simmer 5 more minutes. Ladle into hot jars and seal.
To make sauce
2 tablespoon mirin
30 g butter
300 ml red wine
3 Tbs Apricot relish
3 Tbs fig jam
5 Tbs Tabasco sauce
To make the sauce, place the red wine in a saucepan and set over medium heat. Allow to boil until reduced to 100ml. Add the mirin, tabassco and allow to boil for 5 minutes. Add butter, relish and jam and whisk in until combine thicken. Season to taste.
Sous vide steak
4 steaks, weighing about 250g each
Salt and black pepper, to taste
30ml olive oil +1 Tbs oil
Preheat the crock pot water to hot. Place the steaks on to cling wrap, wrap tightly double. Then put in a lunch seal plastic bag. Put the meat in the hot crock pot water for 45 minutes to 1 hour; if don’t have vacuum seal bag and sous vide machine. To finish the steak, remove steaks from bags; place oil in a frypan and set over high heat. Once hot, add steak and fry until brown, about 2-4 minutes each side, or to your liking. Remove from heat and set aside to rest. Meanwhile, prepare and stir fried cabbage and goji.
Stir-fried cabbage and goji
1½ Tbsp olive oil
3 tbsp garlic, coarsely chopped
30 g, goji
1/4 cabbage, cored and cut into 5cm/2in thick strips
5 Tbsp Shao Xing rice wine or dry sherry
100 ml chicken stock at room temperature
salt and freshly ground white pepper
Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot add the garlic and stir-fry for 30 seconds. Then add the cabbage and stir fry for 5 minutes.
Add the goji, and Shao Xing, stir in the stock (or water) and season to taste with salt and freshly ground white pepper. Continue to cook for 10 minutes, or until the cabbage is tender. Serve at all once.
2 pork spare ribs
Kick-Ass Chilli Sauce
3 bird’s-eyes chillies
2 long red chillies
2 garlic cloves
125 ml olive oil
125 ml white vinegar
4 Tbsp white sugar
½ lemon, juiced
5 Tsp chili powder
1 bunch of cherries tomatoes
2 Tbsp oil for brushing
Salt and pepper to taste
3 Tbs olive oil
2 Tsp minced garlic
2 Tsp minced peeled fresh ginger
1/4 Tsp salt
1/4 cabbage, quartered lengthwise, cored, and sliced diagonally into 1/4-inch-wide strips
half handful goji
1/4 Tsp sugar
1 Tsp soy sauce
To make chilli sauce, process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chilli mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chilli powder and remaining oil and cook for 1 minute. When it a bit cool, marinade the pork spare ribs about 4-6 hours. Brush the marinade occasionally while marinating.
Pre-heat the oven to 180C. Take out from fridge to thaw at room temperature for 20 minutes, then put pork spare rib in baking tray to roast. Roast the ribs for 1- 1 1/2 hours, or until tender. Depend on the thickness of meat; might need to roast 2 hours. In another baking tray place cherries, brush with oil, season with salt and pepper; place in the oven to baked about 12- 15 minutes just starting to wrinkle take out set aside and keep warm.
Heat oil in a wok over high heat until just beginning to smoke then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in goji and sugar. Reduce heat to moderate and cook covered, 3 minutes, then stir in soy sauce. Put pork spare ribs, cherries and cabbage on serving plate and serve as soon cabbage have cooked.
4 rump steaks
1/2 cup Olive oil plus extra to brush and fry
2 crushed cloves of garlic
Dash of soy sauce
1 table spoon of grated ginger
Dash of Worcestershire sauce
1 Tsp seeded mustard
140 g yellow splits peas lentils
water to soak lentil
375 g white cabbage, shredded
1 brown onion, chopped
2 garlic cloves, chopped
250 button mushrooms
Splash of Cognac or dry white wine
2 bunch cherries tomatoes
250 g snow peas
salt and pepper to taste
Pre-heat the oven to 180C. Make a marinade with the olive oil, ginger, garlic, soy, Worcestershire sauce and mustard and place the rump steak in this for at least 2-4 hours. Clean and remove any stones and dirt from the lentils. Rinse the lentils under cold tap water and soak the lentils in water for 1 hour.
Heat 3 Tbs oil in a large wok with a lid and medium high flame. As soon as the oil begins to get hot, drain the water from the soaked lentils and transfer them to the hot oil. Stir fry the lentils for 5 minutes. Add the cabbage, salt and pepper to the wok, stir to mix and cover with the lid. Cook until the cabbage is tender with occasional stirring. This should take about 20 minutes.
In baking tray place cherries, brush with 1Tbs oil, season with salt and pepper; place in the oven to baked about 12- 15 minutes. While cabbage cooking, drain and pan fry rumps to your liking (depending on the thickness of the cut about 4 minutes each side). Place steak on a warm plate and cover with foil to rest.
Then sauté the mushrooms in butter. Add white wine and add some of the marinade mixture to the pan. Reduce by half.Then fry the snow peas with extra oil, remove and add to the cabbage on top of the rump and put the cherries to serve.