Meat
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1.5kg to 2kg dry aged bone-in Cote de Boeuf, allow 300g per person Salt Black pepper 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…
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Two duck legs Duck/goose fat or lard or oil Two star anise Two cloves garlic, crushed and peeled Two shallots, sliced A big bit of ginger, sliced Salt White pepper Trimmings to serve: pancakes, spring onion, hoi sin, cucumber The day before serving, pat the duck legs dry and salt all over. Put in a…
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Two chicken legs, split into thighs and drums 200g rice, thoroughly washed Chicken stock White wine Two cloves garlic, sliced One onion or two shallots, diced Two sticks celery, diced One big or two small carrots, diced Butter 1tbsp dried oregano 1tsp smoked paprika 1tsp cumin 1tsp ground coriander 1tsp dried lime Juice and zest…
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Two chicken breasts, skin off 200g cornflour One egg, beaten with a splash of Shiaoxing wine 250g panko breadcrumbs Salt White pepper Open up each chicken breast like a book by very carefully cutting laterally through the thickest part, being cautious to a) not cut yourself and b) not go all the way through. Cover…
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1.5kg pork belly, skin on, unscored Salt White pepper Two shallots, diced A knob of ginger, minced Two cloves of garlic, minced A splash of light soy sauce A splash of Shiaoxing wine Fill the wok with lightly salted water and bring it to the boil. Once boiling, very carefully lower the pork into the…
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1.5kg pork belly, skin on and scored Salt Pepper Crushed fennel seeds Start by making a kind of tin foil boat for the pork to sit in. It should come all the way up the sides of the meat, but not cover the skin. Generously season the meat with salt, pepper and fennel, being careful…
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Pork belly For the cure: 400g salt 200g brown sugar 60g pink curing salt Making bacon is all about ratios. Mix together your cure, then weigh the pork belly. You want a ratio of 2.5% cure to the weight of the pork. To get that number, multiply the gram weight of the pork by 0.025.…
