Meat
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Combine the shallot, garlic, jalapeno, vinegar, sugar and some salt in a bowl. Stir together until the salt and sugar have dissolved and set aside. Butterfly the chicken breasts by carefully cutting into the thickest part and opening it out like a book. Cover them with parchment and carefully beat them until they are thinner…
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Heat neutral oil over a high heat in the orange Le Creuset casserole. Add the beef in one block and heavily season on the side that isn’t on the heat. Leave to sear for 3 or 4 minutes, until deeply browned. Meanwhile, remove the skin from the sausages and tear into small pieces before adding…
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Day 1: To prepare the duck, remove its legs and set aside for confit. Take the top two joints of the wings off and then half-spatchcock the bird by cutting through the backbone half way down and separating it. In a stockpot, sear the wings, the backbone and any giblets with the onion, garlic, carrot…
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Using the peeler, make carrot ribbons. Put them in a bowl with about 100ml of rice vinegar, salt and two tbsps of brown sugar. Mix, taste, adjust to taste and leave to pickle while you make the rest. Put the spring onions, ginger, garlic, lemongrass and coriander into the bowl of the food processor and…
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Score the fat of the lamb in a diamond pattern, being careful not to penetrate the meat. Season with salt all over the fat and the meat and leave for at least an hour, or overnight in the fridge, uncovered. Turn the oven to 130 and insert a probe in the lamb from one flat…
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Cook the sausages. I’d usually roast them for a dish like this – 180c oven for thirty minutes or so, turning halfway. Meanwhile, gently cook the shallots and peppers in good olive oil, stirring and taking your time. You want them soft, sweet, a little browned. After 25 minutes or so, add the capers and…
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Season the chicken pieces with salt and fry in ghee until golden on all sides. Remove from the pan and set aside. In the food processor, blitz the shallot, garlic, ginger, spring onion, celery, chilli, tomatoes, 2/3 of the coriander and spices together until they form a smooth paste. Add to the chicken fat and…
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The day before cooking, rub salt all over the beef – more than you would think necessary. Remember you’re seasoning the whole piece of meat, all the way through, not just the surface. Place the meat on a rack over a plate or tray and chill, uncovered, overnight in the fridge. Six hours before service,…
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The day before serving, pat the duck legs dry and salt all over. Put in a Tupperware and chill overnight. Preheat the oven 100c. In a small pan that will fit the duck legs snugly – I use the white round pot that we use for baking bread sometimes – warm the fat until liquid.…
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Preheat the oven to 160c. In the smaller Le Creuset casserole, heat a little vegetable oil over a medium heat. Salt the chicken pieces all over, then add to the pot and fry until brown all over. They don’t need to cook through, we’re just building flavour. Remove the chicken pieces then add the onion,…
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