Chinese New Year - ProWare Kitchen

Salt & Vinegar Pork Belly Roast by Brad Carter

January 24, 2020 9:07 am Comments Off

Michelin-starred chef Brad Carter is a one off and so is his debut book from which we are delighted to bring you this amazing recipe for Salt & Vinegar Pork Belly Roast. This is Brad’s love letter to Chinatown and we’re sure you will agree it makes for an impressive dinner dish.

Recipe sourced from ‘Staff’ – the debut book from Michelin-starred Chef Brad Carter

The book is currently available to purchase through the restaurant’s online shop, Facebook or via the Shop link on their Instagram profile.

Serves: 4

Prep time: Pork belly 4 days in advance

Resting time: min 30 minutes

Cooking Time: approx 1 hour

Equipment

Ingredients

2kg pork belly, boneless from the thick end, rind on
250ml clear malt vinegar
2 tbsp coarse salt
1 tbsp dried chilli flakes

To serve:

300g long grain rice, rinsed twice
1 head of napa cabbage
salt
lashings of crispy chilli oil

Cooking Method

Start the pork belly 4 days in advance.
Place the pork in a ProWare Stainles Steel Tri-Ply Roasting Pan and pour over the vinegar, then the salt & chillies.
Rub the salt & chillies into the pork spooning the vinegar back over as you go, then put a large meat hook through one end in the centre of the belly then hang in the kitchen above a cooker for 4 days, this will naturally dry the meat & tenderise.
Preheat the oven to 200ºC.
Place the pork straight onto the Pro-Ware Roasting Pan & cook for 45 minutes until crispy & golden brown, rest on a wire cooling rack for a minimum of 30 minutes.
Cook the rice in a ProWare Saucepan with 425ml of water & the salt, bring to the boil, them turn the heat down to low & cover with the lid to steam cook until tender & the water has evaporated, alternatively use a rice cooker.
Add the cabbage leaves, turn off the heat & recover the pan with a lid & let the leaves steam for around 3 minutes., fluff the rice with a fork.

To finish:

Carve the pork into thick slices, pour the resting juices from the pork into a bowl & skim off the fat, spoon the rice & the cabbage onto the plate, then top with the pork slices, dress the rice with the resting juices & then add crispy chilli oil for fun.

‘This is my love letter to Chinatown.’

Chinatown Chicken Pie by Brad Carter

9:06 am Comments Off

Michelin-starred chef Brad Carter is a one off and so is his debut book from which we are delighted to bring you this British staple inspired recipe for Chinatown Chicken Pie. It’s a mash up of takeaway curry and one of Britain’s favourite, the humble pie. It’s simple, comforting but full of flavour, the perfect dish for the weekend.

Recipe sourced from ‘Staff’ – the debut book from Michelin-starred Chef Brad Carter

The book is currently available to purchase through the restaurant’s online shop, Facebook or via the Shop link on their Instagram profile.

Serves: 4

Cooking Time: 20 – 25 minutes

Equipment

Ingredients

4 Cotswold white chicken legs, boneless
2 leeks, chopped
1 onion, diced
50ml grapeseed oil
500ml chicken stock
100g golden curry
salt

Puff Pastry:

250g strong plain flour
250g butter, diced at room temperature, not soft
1 tsp salt
around 150ml cold water
egg yolk
black onion seeds

To serve:

1kg purple sprouting broccoli, trimmed
100g duck fat, melted
salt

Cooking Method

Sieve 250g strong plain flour and 1 tsp fine sea salt into a large bowl.
Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
Cover with cling film and leave to rest for 20 mins in the fridge.
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
Fold as before, cover with cling film and chill for at least 20 mins before rolling out to use.
When ready to roll out the pastry, roll it out to a £ coin thickness to fit your chosen vessel for your pie, alternatively, roll out to a £ coin thickness then cut out with a cutter & bake separately.
Light coals on a BBQ to a medium heat. Add the chicken & grill each side until cooked, 65ºC for around 6-8 minutes each side.
Slice the chicken into thick chunks, set aside.
Heat the chicken stock in a ProWare Saucepan until boiling then whisk in the golden curry paste whisking all the time & cook until thickened, around 10 minutes.
In a ProWare Sauté pan, heat the oil then fry the onion & leek until translucent but soft, around 8 minutes, then add the chicken & pour over the curry sauce, stir & season with salt, keep warm.
Preheat the oven to 200ºC.
Spoon the pie mixture into a vessel then top with the puff pastry, sealing the edges & glaze all over with the egg yolk.
Bake the pie for around 20-25 minutes, halfway through the cooking sprinkle the pastry with the black onion seeds.

To serve

Brush the broccoli with the melted duck fat then grill the broccoli over coals on a bbq, season with salt then serve alongside the pie.

‘This was a mad love child of a very British Chinese curry & a very British staple, we love it.’

Chilli Pork Spare Ribs by Jane Devonshire

January 31, 2019 1:23 pm Comments Off

We are long time admirers of MasterChef Champion Jane Devonshire and we were lucky enough to meet her at a Foodie Festival in 2017. Jane has since become a wonderful supporter of ours and we were thrilled when she released her debut cookbook in 2018. The book is published by Absolute Press, in association with Coeliac UK and it contains a wide range of delicious, practical, easy to follow gluten-free recipes that cater for all the family.

Recipe from Hassle Free, Gluten Free (Bloomsbury Absolute £22) which is out now

We eat these all year round, often as starters or nibbles, but sometimes with the Egg Fried Rice for a light supper. They pack a real flavour punch and are so easy to make – everything is prepared straight into one pan on the hob.

Serves: 4

Equipment

Large wok or non-stick pan with a lid
Measuring spoons
Spatula

Ingredients

1 x 750g rack of baby back pork ribs, chopped into individual ribs
3 tablespoons sunflower oil
1–2 red chillies, finely chopped
1cm piece of fresh ginger, grated
4 garlic cloves, finely chopped
3 tablespoons golden syrup or runny honey (I prefer syrup as it gives the stickiness without the distinctive honey flavour) *
2 tablespoons dry sherry or rice wine
140g tomato purée
4 tablespoons gluten-free dark soy sauce (I use Clearspring tamari soya sauce)
finely sliced red chilli and spring onion, to serve (optional)
sea salt

* check for gluten content or cross contamination

Cooking Method

Place the ribs into a large wok or non-stick pan with a lid. Measure out the 3 tablespoons of oil (don’t wash the measuring spoon) and add to the pan with a good pinch of salt.
Add the chillies, ginger and garlic, and use the oily measuring spoon to measure out the golden syrup or honey (this stops it sticking to the spoon and makes life much easier).
Finally, add the sherry, tomato purée, dark soy sauce and 125ml water, and use a spatula to mix all the ingredients together until the ribs are well coated in sauce.
Put the lid on the pan, place it over a low heat and cook for around 1 hour, stirring every 20 minutes to ensure the ribs are evenly coated; check more regularly towards the end of the cooking time to ensure they’re not burning. The ribs need to be a dark red caramel colour with a thick sauce; when tested with a knife the meat should be really tender so it comes away easily from the bone.
Leave the ribs to sit, covered, for 10–20 minutes, then serve directly from the wok or pan, or transfer to a serving platter, sprinkled with finely sliced chilli and spring onion.

Jane’s Tip: To test the heat of a chilli, I cut the green top off and put it to the tip of my tongue; I can usually ascertain the heat from this touch. Another method of controlling the heat of chillies is to leave the chilli whole, just slice down the middle, and place it in the dish while cooking; as soon as the dish is the right heat for me, I remove the whole chilli.

Tag Archive: Chinese New Year

Salt & Vinegar Pork Belly Roast by Brad Carter

Serves: 4

Prep time: Pork belly 4 days in advance

Resting time: min 30 minutes

Cooking Time: approx 1 hour

Equipment

Ingredients

To serve:

Cooking Method

To finish:

Chinatown Chicken Pie by Brad Carter

Serves: 4

Cooking Time: 20 – 25 minutes

Equipment

Ingredients

Puff Pastry:

To serve:

Cooking Method

To serve

Chilli Pork Spare Ribs by Jane Devonshire

Serves: 4

Equipment

Ingredients

Cooking Method

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