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Friday 15 November 2013

Recipe - Sticky Pork Belly Slices

Pork is one of my favourite meats, its so versatile it can be used for anything, pork also is one of the cheapest meats to buy, where as every other meat has sky rocketed, pork thankfully remains cheap. the cheaper cuts too can make a great meal. Pork belly slices are a fatty product cooked well can be very tasty. Not one for the calorie counting the belly of pork pretty much does what it says, a whole belly although fatty is boneless so easily cut and used at home, no wastage complete value. If you dislike the fat or rind of chops/bacon chances are this isn't a cut of meat for you.

Used in various ways, pork belly can be slow roasted and pulled making a great centrepiece for a buffet or party, Rolled and simply roasted, pulled pork rolls, barbequed, diced and braised making great one-pot meals, used for oriental dishes, or simply cut into slices where you can create and explore with what takes your fancy.

One option is to dice and sauté with onions chilli and various spices and used as part of fajitas or taco's.

my favourite option is to marinade and oven cook. they become sticky, tasty, juicy and they go with everything.

This recipe is a taster of what you could do with a simple cheap product. this time around I haven't put any costing's. I served them up with a cheats Dauphinois Potato.

1 Pack of  pork belly strips.
1 Garlic clove
I Sachets of Discovery Fajita mix and crumb
Dried Parsley
Dried Thyme
Coriander seeds.
Seasoning
Olive oil
Smoked paprika

Preparation Time -
Take 2 bowls, on one bowl, finely slice a peeled garlic clove, add 2 table spoons of Olive oil, heavily season then add a 1/2 teaspoon of the Parsley, Thyme and a couple of turns of the Coriander seeds (or crush in a Pestle & Mortar) add 1/2 the pork strips and toss and completely cover refrigerate allow to marinate for 3 hours, In the 2nd bowl, add the Fajita mix and the Paprika, pat dry the remaining belly strips and season. Coat the belly strips in the mix so nothing is wasted and then brush with olive oil and cover and refrigerate  to marinate in the dry mix for 3 hours.

Cooking time -
Place a roasting tin on to the top shelf of your oven on full to start with add a drizzle of Olive Oil to coat the bottom. 4-5 mins later when the Oil is Smoking hot take out and carefully away from you placing the strips from both bowls on the bottom, cook on full heat for 10 mins then take out and cool oven to gas mark 5 or 190 degrees. Baste the strips and then put back in and cook for 35 mins basting every 10 mins.

The result should be perfect every time, should you use a sweet ingredient such as BBQ, Hoi Sin etc reduce starting temperature to 190 but for 45 mins keeping a close eye the sugar based sauce doesn't burn, keep in the lowest part of the oven.

Tuesday 12 November 2013

Nando's @ Home


When it comes to Casual Dining in the UK your initial thoughts will hit the high street, for food chains that spark a positive note within your minds, favourites etc. what does the general consumer say for the top 5 chains for casual dining.
The 2012 Peach Brand Tracker Survey, which surveyed 10,000 people reported the top 5 Casual Dining Brands were, 1)Wetherspoons
2) Pizza hut 3) Harvester 4) Nando's 5) Pizza Express.
Its no surprise that Wetherspoons topped the unspecific chart from casual dining, the price sensitive world we live in, however what may be a surprise to some is how high Nando's UK came, one of the smallest brands but one fastest growing in the UK is ever popular.

Personally whilst the food is good I have never been a big fan, its expensive posh KFC in a nutshell. You queue, you order at the till, you pay upfront. you even do your own drinks, get your own crockery and cutlery, the menu is predominantly chicken, when you break it down the facts don't sound convincing to be a leader for "casual dining" however it is. For me spending £20 for a sharing chicken and 2 sides seems expensive, considering it is in fact 1 roast chicken quartered and smothered in a choice of spice.

Now knowing how popular Nando's is and how much money us consumers spend I wondered how easy it would be for average Joe to re-create a Nando's at home.

To re-create Nando's Meal Platter For 2 people to share. Whole Chicken + 1 Large or 2 Reg Sides + 2 Bottomless Soft Drinks £19.95

Shopping at Asda the ingredients from scratch are;

Medium size whole Chicken £3.50                            Medium size whole chicken £3.50
1 x pack of Cous Cous £0.78                                      1/2 pack of Cous Cous £0.39
Nando's Hot Marinade £1.98                                      1/2 bottle Nando's marinade £0.99
Maris Piper Potatoes £2.25                                         4 Potatoes £0.75
Frylight £2.20                                                              2 sprays of Frylight £0.22
Coca Cola 1.5ltr x2 £2.00                                           3 litres/5.2 pints coca cola £2.00

TOTAL COST FOR CORE INGREDIENTS £11.70               TOTAL COST OF RECIPE £7.85 (including all drink)

  • Take Chicken remove packaging and wash with cold water. put in a mixing bowl.
  • Pour 1/4 marinade over the chicken, rub in to chicken skin all over (add more for a stronger taste) cover and refrigerate for a rough 6 hours.
  • Season Chicken as optional, Cook in a roasting tin for recommended guidelines normally 20 mins per 400g plus an extra 20 mins. Cook at 210 or gas mark 6.
  • Cut 3 medium potatoes in to 1cm width chips add to a pot of salted boiling water and boil for 6 mins take off the heat and drain in a colander, allow to drain and dry then sprinkle 1/2 teaspoon of flour and toss together they should be nice and fluffy.
  • Spray a baking tray with a spray of frylight and put in oven for 5 mins to preheat.
  • Add chips to heated baking tray and return to oven with another spray of frylight turn after 20 mins.
  • When you are sure the chicken has achieved 75 degrees for 30 seconds or the juices are running clear take the chicken out and rest on a chopping board. boil the kettle.
  • put half the Cous Cous in a bowl and add 1/2 the specified amount of boiling water plus a small knob of butter (optional) cover with Clingfilm and leave for 5 minutes.
  • Carefully snip the string from the chickens legs, take a sharp knife and cut the chicken in half along the breast bone a firm bit of pressure will chop through, turn each half on its side and cut again in half just above the leg/wing joint making 4 quarters.
  • Arrange on a plate, pour another 1/4 of the Nando's sauce in a dipping pot, carefully get the chips out of the oven and season. put into a bowl. remove the cling film from the Cous Cous and stir it should have absorbed the water and have fluffed up double in size.
  • Pour your soft drinks and enjoy a "Nando's" sharing meal for 2.

Friday 1 November 2013

Pilgrim RIP

October 31st 2013, a day to remember for everyone concerned with Barracuda/Bramwell Pub Group, sadly the company has gone into liquidation, 30 of the 160 pubs were closed and assets ceased today. One of those pubs was The Pilgrim, My old pub, I left there in Aug 2012, after 2 very successful years with a selection of the best teams I have ever had the pleasure of working, training and managing with. From when I joined Barracuda in 2005 the April that year I was approached to become a Kitchen Manager working for General Manager Damene Hepworth. A fruitful few years passed until Dom left allowing a space for a GM, I Arranged an interview for Peter Dooley who to my delight got the job and again I was able to work with him for the second time.

Whilst working here I met my partner of very nearly 8 years, I worked with several relief managers, Ben, Dan Holton, and Gary Hazelwood.

I worked my way from Kitchen manager to Company Trainer via Alison Pardoe, Terry Titley, & Martin Smith.

Working after that with Mark Rush, Kate and Fiona I learnt a lot and enjoyed every second of every minute over the country from Acklam Middlesborough to Elsecar to Harbourne.

I owe a lot to Steve Welsh who nurtured me through and gave a lot of faith in my ability. I also owe a lot to the Rileys, Rupert and Kay who were always there for me.

My appointment to the Pilgrim was challenging, a relocation to London, a small under performing pub completely out of my comfort zone, my team and I turned the place around and we had the place taking more than it ever did. We only ever had a small team but being a small suburban community pub we relied heavily on good standards and the fantastic local support. Having a baby and leaving was the hardest decision I ever made and a decision I have long regretted, I never wanted to leave but the circumstances were to hard, it ended up being one of the best choices I made, but still looking back we had unfinished business, the Pilgrim and all those associated with it will always be precious to me.

Always remember the good times and there were a lot. my final team I had when I said goodbye were probably the closest bunch of friends and colleagues I have had the pleasure of working with.

jeff