Recipes

  • Peanut & Coffee Blak Ribs by Matt Burgess

    Peanut & Coffee Blak Ribs by Matt Burgess

    Serves 4 | prep time 20 minutes | total time 3.5 hours

    Ingredients:

    4 tbs  BLAK FIRE CHILLI SAUCE

    1 tbs of ground coffee

    2 whole baby back ribs

    2 tbs brown sugar

    1/2 tsp of salt

    1 tbs finely sliced chives

    2 tbs crushed, salted peanuts

     

    Method:

    Evenly pour over the olive oil onto both sides of the ribs, massaging thoroughly into the meat.

    Mix the brown sugar, salt and ground coffee and sprinkle liberally over both sides of the ribs.

     

    Set up the Big green egg for indirect cooking opening both dampers.

    The when temperature gauge reaches 160-180 C place your ribs on the BBQ

    Place onto the coals a couple of your favourite fruit wood chunks.

    Close the lid and keep an eye on the temperature, regulate the temp between 140-160C. Cook for 1 hour.

     

    After 1 hour wrap each rack in foil, before you wrap them you have an opportunity to get some real flavour working into the meat, I like to add a tablespoon of melted butter, 2 tablespoons of water and 1 tablespoon of the BLAKFIRE sauce. Wrap the rib carefully place back onto BBQ and continue to cook for another 2-2½ hours. Remove from BBQ and take off the foil, brush or mop on your heated sauce over both sides of the ribs, finish by dousing the ribs in more BLAKFIRE, sprinkling sliced chives and crushed peanuts.  

    NOTE – if you don’t have a BBQ these can be done in the oven set temperature to 180c and cook for 1 hour, before you wrap them you have an opportunity to get some real flavour working into the meat, I like to add a tablespoon of melted butter, 2 tablespoons of water and 1 tablespoon of the

    BLAKFIRE sauce. Wrap the rib carefully place back into the oven and continue to cook for another 2-2½ hours or until soft and falling off the bone

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  • Slow-cooked lamb neck stew with potatoes, leeks and carrots for St Patrick's Day by Matt Burgess

    Slow-cooked lamb neck stew with potatoes, leeks and carrots for St Patrick's Day by Matt Burgess

    Ingredients:

    1 tbsp sunflower oil

    150g smoked back bacon diced

    1kg lamb neck fillet cut into large chunks

    small bunch thyme

    1 onions, chopped into diced

    4 whole cloves garlic peeled  

    3 carrots, cut into big chunks

    2 large potatoes, cut into big chunks

    1ltr chicken stock

    500ml water

    3 bay leaves

    1 large leek, washed and cut into chunks

    2 tbsn salt

     

    Method:

    Preheat oven 180c

    Fry the lamb in oil, ensuring even colour on all sides. Remove from pan and keep any fat in the pan.

    Add bacon, leek, onion and whole garlic cloves and fry in the same pan until nicely browned.

    Add back the lamb and the potatoes, carrots, herbs and salt and fry for 5 minutes while stirring.

    Add the chicken stock, salt and water and bring to a boil.

    Cover and bake in oven for 1hour 40 mins.

     

    To serve:

    Ladle the stew into a bowl ensuring an even mix of vegetables, potato’s and meat.

    Add a spoon of miso for added flavour

    Sprinkle over the chopped parsley

     

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  • Sausage and courgette ricotta pancakes, poached eggs, harissa yogurt by Matt Burgess

    Sausage and courgette ricotta pancakes, poached eggs, harissa yogurt by Matt Burgess

    Ingredients:

    Pancakes (makes 6 cakes):

    3  Cumberland sausage squeezed out of casings

    1 large courgette grated

    2 tbs ricotta

    1⁄2 tsp dry thyme

    2 tbs grated parmesan

    1 whole free-range egg

    2 tsp baking powder

    100g flour

    1 tbs salt

    Few turns freshly cracked black pepper

    2 tbs olive oil

     

    Harissa Yoghurt:

    1.5 tbs store bought rose harissa

    80g full fat Greek yogurt

    Good pinch of sea salt

    Few turns freshly cracked black pepper

     

    Poached egg:

    1 egg

    20ml vinegar

    500ml water

     

    Method

    Pancakes:

    Place everything into a large mixing bowl. It’s time to get your hands dirty! Scrunch and squeeze the mix in between your hands to incorporate the sausage, when combined the mix should resemble a thick batter or a lumpy dough.

    Leave the mix to rest for 20 minutes while you make the harissa yogurt - see below.

    Heat a non-stick frying pan, add the oil.

    Spoon in the batter, cook in batches and leave to rest on kitchen paper until your egg is ready.

     

    Harissa yogurt:

    Spoon everything into a small bowl, stir through 5-6 times. You should end up with a wonderfully striped yogurt

     

    Poached egg:

    Crack the egg into a small cup, check for shell and if the yolk is broken.

    Bring water and vinegar to boil, while boiling start to create a whirl pool.

    Turn down the heat and pour the already cracked egg into the middle of the whirl pool.

    At this point do not touch the egg, place the pan back onto a low heat and leave to cook for 3 minutes (4-5 minutes for less runny egg )

    Remove egg with a slotted spoon and lay the spoon on to a paper towel with the egg still in the spoon, count to twenty and place onto your courgette cakes.

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