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Jane's Barbecue Sauce
1/4 bottle Olive oil
1/4 bottle Maple syrup
1/4 tube Tomato puree
Mix these three ingredients together and then flavour to personal taste with Rich Soy Sauce, Worcester Sauce and grated garlic.
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serves 4
This recipe was given to me by Mr Murray
Ingredients:
1 Tsp Sesame Oil
2 Tsp sunflower Oil
2 x 250 gm Fillets
1/4 Cup Oyster Sauce
1/3 cup Honey
1/4 cup Water
1Tbsp finely grated ginger
2 Cloves Garlic, crushed
2Star Anise
Preheat oven to 190oC. Combine oils in heavy based frying pan. When hot add fillets and brown all over. Place pork in a roasting pan (keeping the pan juices in the frying pan). Bake pork for about 20 minutes or until cooked through. Wrap in foil to rest.
Add remaining ingredients to the juices in the frying pan and boil until very thick. Slice pork, divide between 4 plates and pour over sauce. Serve with rice and bok choy. |
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Olive Oil 1/4 bottle
Maple Syrup 1/4 bottle
Tomato Puree 1/4 tube
Rich Soy Sauce very good glug
Worcester Sauce a good splash
Garlic 1 clove grated
Mix everything together and use to marinate your choice of meat. Continue to brush over meat throughout the cooking process. |
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Rind and Juice of one lemon
Cracked Black Pepper
Salt
Chopped Fresh Herbs (depending on the meat and your personal choice)
Honey
Mix together the above ingredients adjusting the quantities to personal taste.
Slash meat and pour marinade over. Leave overnight to marinate.
Roast meat slowly so that honey caramalises rather than burning.
This works especially well with lamb where the lemon cuts the fattiness of the meat and chicken where it perks up the flavour.
Orange juice can also be substituted for a sweeter marinade that works well with pork ribs and belly pork. |
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I cannot take credit for this recipe. I discovered it years ago but cannot remember where. It is very more-ish and rich - a little goes a long way.
4 oz Caster Sugar
4 fl.oz. Water
12 oz Chocolate (your choice)
6 Egg yolks
1/2 pt. Whipping cream beaten to soft peak stage
Dissolve the sugar into the water over a low heat and then boil until straw coloured.
Break the chocolate into a processor and then pour on the hot syrup. Blend until smooth and then cool for 5 minutes.
Add the egg yolks and blend again.
Fold in the whipped cream and freeze.
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The following is more intuitive than exact. Use quantities to suit your own taste.
Oakdene Pancetta, cubed
Blue Cheese
Arborio Rice
Onion
Double Cream
Lemon Rind
Butter
Olive Oil
Vegetable Stock Cube
Water
Fry the pancetta and onion in the butter and olive oil.
When onion is soft add the lemon rind and cook for a few minutes to soften and release the lemon oils.
Add rice, stock cube and a little of the water and stir over low heat ensuring it does not dry out and burn the pan.
When this water is absorbed add more, a little at a time.
Keep repeating this addition of water until the rice is soft and the risotto starting to become creamy.
Finally, add the crumbled blue cheese and some double cream.
The fat content of both the cheese and the cream will thicken the risotto.
If using thin slices of pancetta add with the blue cheese at the end of the cooking period.
The heat from the rice will melt the cheese and cook the tissue paper thin pancetta.
If attending to a pan constantly is not possible, once the onion and lemon rind have been softened, cook all the ingredients together in the oven. I personally don't think it gives quite the same taste to the finished article but it is still good. |
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