Step One: Preheat an outdoor grill for high heat and lightly oil the grate
Step Two: Meanwhile, combine ground beef, onion, cheese, egg, onion soup mix, minced garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl. Use your hands to form the mixture into 4 patties
Step Three: Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 5 minutes per side
Step One: Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm
Step Two: Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned
Step Three: Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly
Step Four: Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened
Step Five: Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly
Step Six: Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through
Step One: Add sake and mirin to a small sauce pan and cook for about 5 minutes, until the alcohol has evaporated
Step Two: Turn the heat down to medium to medium low and add in the miso paste. Stir this until the miso is fully incorporated
Step Three: Add in the sugar. Mix the sugar until it is full incorporated. Let the mixture cool. Pour the mixture over the fridge and let it marinate for 24 hours – 3 days (the longer the better)
Step Four: Turn on the broiler in the oven to high. Place the fish on a baking sheet and cook under the broiler for about 5 minutes each side. You want to see the sides of the fish start to turn brown and carmelize
Notes: Serve with soba noodles and bok choy to replicate this Nobu dish.
Step One: Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
Step Two: Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
Step Three: Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
Step Four: Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
Step Five: When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
Step Six: Preheat a charcoal grill until coals are very hot.
Step Seven: Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
Step Eight: Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.
Notes: Serve with sticky white rice or naan for a complete meal.
2 tbsp extra virgin olive oil, plus extra to serve
14 oz beef mince
sea salt
14 oz pork mince
1 brown onion, finely diced
4 cloves garlic, finely chopped
2 tbsp tomato paste
2 whole star anise
14 oz cans whole peeled tomatoes
1 tbsp shiro miso paste
3 tbsp soy sauce
2 beef stock cubes, crushed
25g (1 oz) unsalted butter
500g (1 lb) dried tagliatelle
2 tbsp finely chopped Italian flat leaf parsley
finely grated parmesan cheese, to serve
Instructions:
Step One: Place a wok over high heat. Once it’s very hot, add the olive oil. Next, add the beef and spread it out in the wok but don’t toss it around too much – the idea is you want as much surface area coming into contact with the meat as possible. Sprinkle with a pinch of salt and allow the beef to sear without touching it for 4-5 minutes (until it smells like hamburgers). Then flip the beef over in chunks and allow to sear for another minute.
Step Two: Add the pork and use your spatula to break up the mince. Add the onion, garlic, tomato paste and star anise. Stir-fry for a minute to allow the tomato paste to ‘cook out’ a little.
Step Three: Now add the tomatoes (using about a ½ cup of water to swish out the remaining tomato from the cans and into the sauce). Use your spatula to break up the tomato. Then reduce the heat to low and simmer for 10 minutes.
Step Four: Stir through the miso paste, soy sauce, beef stock cubes. Simmer for another 5 minutes. Now add the butter and stir through until melted.
Step Five: In the meantime, cook your pasta in boiling salted water until al dente. Drain and divide among serving bowls. Top with the bolognese, a sprinkle of parsley, parmesan cheese and a drizzle of olive oil.
360g (12.6 oz) plain (all-purpose) flour, plus extra for dusting
1 tsp baking powder
1 tsp instant dry yeast
35g (1 oz) white sugar
35g (1 oz) vegetable oil, plus extra for greasing the dough
180g (6.3 oz) warm water
20ml milk
vegetable oil, for greasing
Korean Chicken
4 large chicken thigh fillets, cut into bite-sized pieces
2 tsp sea salt
¼ tsp ground black pepper
1 cup cornstarch
vegetable oil for deep frying
1 tsp sesame seeds
thinly sliced cucumber to serve
Sauce for Chicken
1/3 cup soy sauce
1/3 cup sugar
2 tbsp apple cider vinegar
2 tbsp gochujang*
2 tbsp tomato ketchup
3 garlic cloves, finely chopped
Other
***Individual square baking sheets
Instructions:
Step One: To make the bao, mix the flour, baking powder, yeast and sugar in a large bowl. In a separate bowl, mix together the vegetable oil, water and milk. Make a well in the center of the dry ingredients and pour in the oil mixture. Stir with a wooden spoon, and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour if the dough sticks to the palm of your hand. Return the dough to the mixing bowl, cover it, and rest in a warm place for 90 minutes or until doubled in size
Step Two: Once risen, transfer the dough to a work surface and knead for another 5 minutes. Place a small amount of oil in a small bowl. Flatten the dough and use a rolling pin to roll out the dough a little. Dip you fingers into the oil and rub on both sides of the dough to stop it from sticking to your work surface. Then continue to roll out the dough until it is about 1cm (roughly ½”) thick. Give the top of the dough a final rub of oil. Then use an 8cm (around 3 ¼”) cookie cutter to cut out dough circles. Fold each circle over in half and transfer to a square of baking paper. Use the rolling pin to roll over the top to gently flatten each folded piece. Any extra dough can now be rolled out again and cut and folded in the same way. Cover the bao lightly with a tea towel and allow to rise for 30 minutes
Step Three: Fill a wok one-third full with water and place over high heat. Place a bamboo steamer over the wok. When the water is boiling, steam the buns in batches in the steamer for 12 minutes or until fluffy and cooked through. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes before transferring to a plate or tray. Note: Buns can be made up to a day in advance and steamed to re-heat before serving. They can also be frozen at this point and reheated from frozen in the steamer before serving
Step Four: To make the fried chicken, season the chicken with salt and pepper, then set aside
Step Five: For the sticky sauce, place the ingredients in a small saucepan over high heat. Bring to a simmer and cook for about 5 minutes or until just thickened. Set aside until ready to serve
Step Six: Dust each piece of chicken in the cornstarch, tapping off any excess
Step Seven: Fill a wok or saucepan to about 1/3 capacity with the vegetable oil and place over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms little bubbles. Cook the chicken (do this in batches if your wok is small) for about 5 minutes or until golden and cooked through. Drain on a wire baking rack
Step Eight: Brush the warm chicken with the sticky sauce (reserve about a quarter of the sauce for serving). Sprinkle the chicken with sesame seeds
Step Nine: To serve, open up each bao and spoon a little sauce into the center. Stuff with cucumber slices and pieces of fried chicken. Serve immediately
2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper , to taste (about 1/2 teaspoon)
Instructions:
Step One: Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows
Step Two: Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed
Step Three: Use to baste meats (chicken or steaks) while grilling or barbecuing. This can also be used as a marinade, although that is not authentic to South America
Notes: This is excellent on seafood like scallops, shrimp and white fish
One heart of romaine, cut in half and chopped into small pieces
Handful of cherry tomatoes, chopped
Half of avocado, chopped into bite sized pieces
1/2 cup of Taki’s, broken into small pieces (or another spicy crunchy snack)
Freshly grated parmesan
Green onion or purple onion
Caesar dressing
4 tortillas
Instructions:
Step One: Add salt and pepper, parmesan cheese and Italian seasoning to the halved chicken breasts. Cook on a medium high heat in a medium pan until fully cooked.
Step Two: Let the chicken rest on a plate or cutting board for at least five minutes. Warm up the tortillas in the microwave for about 20 seconds.
Step Three: After resting, chop the chicken up into small bite sized pieces. Add ample amount of chicken to each tortilla. Grated Parmesan cheese over the chicken. Add even amounts of romaine lettuce, cherry tomatoes, avocado, Taki’s, onion and dressing to each tortilla. Wrap it up and enjoy!
Notes: This dressing is a great dairy free/healthier option than Caesar dressing.
Step One: Add all ingredients to a mason jar or salad dressing jar and shake vigorously to emulsify the ingredients. If you prefer a thinner dressing, add a tablespoon of water at a time, shake vigorously, then assess the consistency. Add more water if desired.
