Bursting with flavour, the fabulous Paul Welburn (Chef Patron at The Swan Inn, Islip) has concocted a wonderful seafood recipe of Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad to showcase our Stainless Steel Multi Steamer.
For the Salad of Bean Sprouts and Coriander & Dressing
100g bean sprouts
1 x bunch coriander or micro coriander cress
2 tsp rapeseed oil
2 tsp sesame oil
2 tsp mirin
Juice of ½ lime
2 tsp toasted sesame seeds
Method
Stone Bass:
Mix the brine ingredients together.
Place the bass portions in and leave for 20 minutes
Remove, wash off in cold water and dry with kitchen paper.
Place the portions onto squares of parchment paper until cooking.
Place the pro ware steamer on top of the pan half filled with water.
Bring it to the boil and turn down to a simmer
Place the ginger and lemongrass onto the base of the steamer top, place the stone bass portions with the parchment on top and close the lid , cook on a medium heat for 6 minutes (steamer should not be rapid boiling )
Once cooked remove from the steamer.
Allow the fish to rest for 2 minutes.
Orange and Kaffir Butter Sauce:
Place the shallots, orange juice , white wine and lime leaves in a pan and reduce until almost dry
Add the cream and bring to the boil.
Remove the pan and add the butter whist whisking until the sauce thickens and your left with a smooth sauce
Pass the sauce through a fine sieve and keep until required.
Pak Choi:
In a hot frying pan (or bbq)
Place the oiled pak choi cut side down and cook on a medium heat on one side only
Cook until the pak choi is golden but retains a crunch
Season with salt and serve
Bean Sprout and Coriander Salad:
Whisk the dressing ingredients together
Mix the bean sprouts and the coriander and just before serving toss in the dressing and serve
To Serve:
Peel back and Remove the skin from the bass
Sprinkle over the chopped chives
Place onto a serving plate
Add the pak choi
Spoon over the butter sauce over and around
Lastly place the dressed salad of bean sprouts and coriander
Wow… what a wonderful recipe! Thanks to this amazing Great British Chef!
Looking for a summery pud for your next date night dinner, sunday lunch, or dinner party? Look no further! Michelin Starred Hide Restaurant‘s Head Chef Josh Angus has created a super light and completely delicious dessert for you.
Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long) add your pistachios at this point, then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.
The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.
For the Rice Pudding…
Place the milk in a medium saucepan and add the rice and sugar. Split the vanilla pod lengthways with a sharp knife, scrape out the seeds and add both the pod and the seeds to the pan. Bring to the boil, then reduce to a simmer and cook gently with a lid on, stirring frequently, for 25-30 minutes or until the rice has absorbed most of the milk & cooked through. Remove the vanilla pod but save for presentation and stir in the cream. The rice should be glossy now & fall off a spoon; leave to cool.
Cut the figs in half & ripe peaches in to quarters, bring to boil the sugar & water in a frying pan to make stock syrup, once the sugar has dissolved add the peaches on a medium heat & cook for 1 minute either side just to soften the peach & glaze them up with stock syrup remove from pan.
Add the figs & do the same but this time add two splashes of red wine & reduce to a syrup consistency. The figs & peaches should be slightly soft but hold their shape & not messy!
To serve have the cooled rice pudding on the bottom with the glazed fruit on top, sprinkle with chunks of honeycomb & chopped pistachios. Then drizzle with the red wine syrup.
What a treat! We can’t thank Josh enough for this summer sensation. Check out his other recipes for us here.
One of our favourite pieces, our Stainless Steel Tri-Ply 35cm Roasting Pan was put to the test by Hide‘s Head Chef Josh Angus recently and look what a culinary masterpiece he concocted! If you thought cooking octopus at home might be inaccessible, then think again with Josh’s recipe…
150g edamme beans or broad beans popped & blanched if needed
1 cucumber sliced at angle
Green or black olives (optional)
4 tbsp Red wine vinegar
½ Lemon juice
5 tbsp good olive oil
Salt to taste
500g new potatoes
5 cloves garlic finely chopped
15g Rosemary chopped
Salt to taste
Method
Turn the oven on 170c full fan, once the octopus is fully defrosted. Give the octopus a rinse under the sink. Then cut the octopus in half having 4 tentacles either side, place in the cast iron dish with the roughly chopped vegetables & a splash of white wine. (optional)
Cover with greaseproof & foil, then put in the oven & cook for 2 to 3 hours until the octopus is completely cooked through & not chewy! A knife should easily go through the octopus.
The meantime chop the new potatoes in half or quarters if large, mix in a bowl with olive oil, salt, chopped rosemary & chopped garlic.
Roast potatoes in the oven for 35mins same temperature as octopus until really crispy & cooked through. Mix time to time in the oven so they become really crispy.
For the salad wash the chickpeas under cold running water & mix with chopped feta, tomatoes, broad beans & cucumber. Dress the salad with olive oil, vinegar, lemon juice & salt to taste.
Once the octopus is cooked & rested for 20 minutes, take each tentacle & detach them from the head individually, then grill them in hot pan with splash of olive oil to get crispy on the outside, 2 minutes on each side will be enough.
Serve immediately with the hot crispy potatoes & cold Greek salad. Also could serve with aioli or romesco sauce as a dip.
We can’t get enough of this recipe, perfect for a summer dinner party with friends who love seafood. Thanks Josh!
Head Chef Brad Carter of Carters of Moseley has used our brand new Stainless Steel Multi Steamer to whip up these Korean inspired Fried Chicken and Kimchi Baos with a kick!
Brad used our Copper Tri-Ply range and you can see what we love so much about it here.
Here’s how you can make them yourself…
Equipment needed for the Fried Chicken and Kimchi Bao
18-20 dim sum papers or cut out circles of baking parchment
Ingredients
(For the Chicken)
500g Cotswold white chicken thighs, boneless, skinless, cut into bao sized pieces
200g plain flour
75g cornflour
25g rice flour
15g korean red chilli flakes
salt to season
rapeseed oil for frying
Ingredients
(For the Mayonnaise)
200ml kewpie mayonnaise
1 tbsp gochujang paste
To garnish
2 tsp toasted sesame seeds
4 spring onions, sliced ultra thin
Method (Kimchi)
Firstly start with the kimchi.
Cut the chinese leaf into quarters keeping the root attached, then rub in the salt.
Put the leaves into a container & pour over cold water just to cover, leave the cabbage at room temperature for 2-3 hours.
Drain the water away from the cabbage & ring the leaves out to remove as much of the water as possible.
Taste the leaves to see how salty they are, this will deter how much salt you add to the rest of the recipe.
Mix the remaining kimchi ingredients together in a bowl & add either 1 tablespoons of salt or the full 2 tablespoons depending on how salty the leaves were tasting, then mix everything into a paste, add to the chinese leaves, rubbing the paste all over the leaves & into the layers.
Add the leaves to a large kilner jar or vaccum pack bag (if you have the luxury!) and lay the quarters into the jar or bag, upright & add the excess paste, seal the jar or bag & leave to ferment at 28c-30c for around 10 days.
Method (Bao)
Fast forward 10 days & now it’s time to make the bao.
Mix all of the dry ingredients for the Bao dough together & add the water.
Knead for around 3 minutes, add it to a lightly oiled bowl, cover and let it prove for 2 hours at room temperature.
After 2 hours, roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide, you will probably have more buns than you need but don’t worry- you can freeze them if you do!
In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
Use a dumpling rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
Lay out the dim sum papers or baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr, or until doubled in size.
Set the buns aside to reheat later & the excess buns can be cooled & frozen.
Method (Chicken)
For the chicken, heat 2cm of oil in a deep sided frying pan to around 180c.
Season the chicken all over with the salt.
Mix together the flours & chilli flakes with a whisk then dredge the chicken pieces into the flour mix, fry the chicken in batches turning occasionally for around 5-6 minutes, remove the chicken with tongs & drain on kitchen paper.
Whisk together the kewpie mayonnaise & the gochujang in a mixing bowl & transfer to a squeezy bottle.
To assemble the bao buns, steam the buns for 1-2 minutes in the bamboo basket & remove.
Add the chicken to the bun & dress with an equal amount of kimchi alongside it, squeeze a healthy amount of mayonnaise over the chicken & sprinkle with the sesame seeds & the spring onions then shove it it in your big, drooling mouth.
Why not try it at home? Thanks so much for Brad for this amazing recipe. What are you waiting for? Head over to our online shop to purchase your Steamer now!
It was such a treat to visit Michelin-starred chef Paul Foster at his restaurant Salt which lies in the beautiful and historic town of Stratford-Upon-Avon, a stones throw from the hustle and bustle of the town centre. Salt opened its doors in March of 2017 and within a year and a half had received a Michelin star, the first ever for the town.
At the beginning of 2020, they opened Salt Cookery School located in the stunning and wonderfully bright space above the restaurant. This is where we met Paul and cookery school leader Brett Connor and it provided the perfect background for photographing the three pancake recipes they have so generously shared with us.
Our aim of the day, to see our pans in action, capture some photos of Paul using our stainless steel tri-ply range and get some top pancake making tips to share with you. This stunning range of cookware is already being used by up-and-coming chefs in the cookery school kitchen at Salt.
American Style Pancakes
About the ingredients:
Most American style pancake recipes include buttermilk, but why buttermilk specifically?
The acid in the buttermilk brings more flavour and greater rise so that when it reacts with the baking soda it yields that extra fluff we expect when making American pancakes. What about substituting the buttermilk for something else? The two commonly used substitutes are plain yogurt with a touch of vinegar or lemon juice but Paul and Brett both think this will change the final flavour of the pancakes and make them more acidic.
Clarified butter is used for frying the pancakes, but what is it?
Often used in Indian cooking it’s the clear oil that is generated when butter is slowly melted allowing the milk solids to separate from the transparent golden liquid. Cooking with clarified butter has a few benefits for example you can cook at higher temperatures without it burning. Milk solids, which are separated off when making clarified butter, are what cause butter to smoke and burn whilst cooking. They also cause the butter to spoil or become rancid so clarifying it will make it last longer. In the restaurant they tend to make their own because it’s more cost effective, but they also use salted butter in all their recipes.
Paul loves his Salt, they use salted butter for everything in their restaurant, hence the name of the restaurant.
Batter:
How much milk you use can vary based on the flour you have, or even on the day, given that the moisture content in the flour can fluctuate on a day-to-day basis. You don’t want to overwork the batter, so minimize the amount of mixing you do. It should drop out of the ladle when poured and fall nicely like a cake batter would.
When & how to flip:
They used a spatula to turn these pancakes.
It’s time to turn the pancake over when it’s nearly set on the top and a nice golden brown on the bottom so have a peak by lifting the pancake slightly with a spatula/turner. You don’t want the batter too runny before turning them.
Top tips:
Paul used a smaller ProWare Stainless Steel Tri-ply 20cm non-stick frying pan, because this way you can fill it, so one pancake per pan. Make sure not to heat the pan too high. A good, gentle, medium heat will do. If your pan is too hot the pancake will brown too quickly. They preheated the pans gently with a touch of clarified butter before adding the batter.
Serving the pancakes:
American pancakes wouldn’t seem the same without copious amounts of bacon and maple syrup.
They source their bacon from Aubrey Allen Wholesalers, based in Leamington Spa. Paul explained the best bacon comes from Suffolk due to the vast amount of flat land they have. They used a delicious smoky streaky variety.
Crêpes
About the ingredients:
Dark rum – Any dark rum will due that you have to hand such as Captain Morgan’s.
Batter:
When putting it into the pan always start with less than you think you’ll need as with crêpes a little batter goes a long way. You can always fill in any holes as you go with a touch more batter if needed.
When & how to flip:
Usually you can toss crêpes, however there was one pancake that it was clear it just wasn’t going to work for. The crêpe needs to move around the pan before you can flip it, so pick up the frying pan by the handle and see if it loosens in one piece and moves freely around the pan. If you can do this then just go for it and give it a toss! If not, resort to turning these ones with a spatula or turner.
Top tips:
Paul used a large ProWare Stainless Steel Tri-ply Proware Stainless Steel Tri-Ply 28cm Non-Stick Frying Pan gently heated over a medium heat with a touch of clarified butter moving around the pan, then using some kitchen roll make sure there isn’t too much excess butter before adding the batter.
For the orange sauce, Paul used a large ProWare 28cm stainless steel interior pan for this as non-stick is not needed. We took some great bubbling photos of them reducing this on the hob.
Serving the crêpes:
Paul and Brett suggest putting the crêpes in the pan to soak up the juice before plating them then pour a little extra juice over top.
In the restaurant they make all their own ice cream, however for this recipe they used Jude’s vanilla ice cream. Brett also mentioned how good the Jude’s vegan ice cream is too. You can’t even tell it’s vegan.
Blini’s
About the ingredients:
Are you slightly daunted as to what type of caviar to use? Don’t worry, any will do! Lumpfish or Harrods if you can splurge to it. Also a good budget variety is smoked herring row, which isn’t actually eggs, but made from fish milt and often referred to as soft roe rather than hard roe.
Batter:
Use straight away after mixing so that the batter stays aerated. The amount of batter for each blini is about the size of a 50 pence piece. It will spread out slightly from this as it cooks.
When & how to flip:
It’s a good idea to pipe the blini’s in the shape of a clock face so that you can tell which one you did first and therefore you know which one to flip first. They used a spatula to flip the blini’s.
Top tips:
These are best made in a ProWare medium sized Stainless Steel Tri-ply 24cm non-stick frying pan using the same medium heat as previous pancake recipes to ensure they don’t brown too quickly although this time you add a touch more oil or butter to the pan for frying.
If you pipe the mixture into the pan it yields neater blini’s, however you can spoon them in as well, they just aren’t as consistent.
Serving the blini’s:
You can prep the blini’s ahead of time and warm them slightly in the oven before serving.
Comments Off on Salt & Vinegar Pork Belly Roast by Brad Carter
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.
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.
Comments Off on Chinatown Chicken Pie by Brad Carter
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.
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.’
Comments Off on Paneer Tikka Biryani courtesy of Jagruti’s Cooking Odyssey
Paneer and Biryani are two words that can make anyone’s mouth water. Put them together and you have a divine amalgamation of the lightest, most flavourful rice with creamy paneer. Biryani is known mostly as a South Asian dish and comprises layers of rice, either meat or vegetables and plenty of spices. It is an entire meal in itself but can also be eaten with other curries and yogurt dips.
To find out what Hayley thought of our copper tri ply pans and lots of tips to help create this Paneer Tikka Biryani dish click here.
1 TBSP. whole spices (cardamom, cloves, bay leaves, cinnamon)
1TSP. Kasoori methi
1 TBSP. fried onion
4-5 TBSP. single cream
salt to taste
1 TBSP. red chilli powder
Rice
1 kg Sella basmati rice
2 TBSP. whole spices (cardamom, cloves, cinnamon, bay leaves)
2 TBSP. ghee
1/2 TSP. lemon juice
Other ingredients
saffron
fried onions
mint
coriander
cream
Cooking Method
Paneer Tikka
First place all the ingredients in a big bowl except paneer cubes.
Combine everything and add paneer, mix well and cover the bowl with the cling film and leave it in the refrigerator for at least 2 hours.
Rice
First, wash the rice under the running water and soak it in cold water for half an hour.
In a stockpot bring the water to boil, add whole spices, ghee, and lemon juice.
Add soaked rice and cook till it is cooked 70%.
Drain all the water and leave in a colander aside.
Paneer Tikka Masala
Preheat the oven to gas mark 6, arrange the marinated paneer on a baking tray and bake for 10-15 minutes or until golden brown.
In a stockpot, heat oil, add cumin seeds and whole spices.
Once seeds and whole spices splutter add chopped onion and fry till translucent.
Add ginger-garlic paste and fry till light brown.
Now add kitchen king masala, red chilli powder and fry for few seconds.
Add tomato puree, cook till oil separates from the pan.
Add kasoori methi and cashew and almond paste.
Keep stirring the mixture then add marinated and baked paneer.
Mix everything, add salt, single cream and fried onions.
Turn off the heat.
Layer the Biryani
Preheat the oven to gas mark 6 or 200C.
On the layer of paneer tikka masala, top with some of the fresh mint, coriander, fried onions, and toasted cashews.
Then add a layer of cooked rice evenly.
Again top the rice layer with saffron, cream and ghee,
Cover the stockpot with aluminium foil and stockpot lid.
Bake the biryani 12-15 minutes.
Remove the pot from the oven, add fresh mint leaves, cashews and fried onion.
Gently mix the biryani without breaking the rice and paneer.
Serve hot with raita, fried papad, salad and choice of your curry.
NOTES:
Normal basmati rice can be used instead of sella basmati rice. Marinated paneer can be shallow fried in a pan over the stovetop before making paneer tikka masala. You can ‘DUM’ biryani on a stovetop instead of baking it in the oven. For this method, put the pot on a direct flame, and keep the heat on a medium flame then lower it down totally and let the biryani cook for another 10 minutes.
Comments Off on Restaurant Style Saag Aloo courtesy of Jagruti’s Cooking Odyssey
Known in most curry houses in the UK as a classic vegetable vegan side dish, Saag Aloo remains a firm favourite. Two quite ordinary ingredients, spinach and potatoes are married together with a blend of fragrant spices to create something delicious!
To find out what Hayley thought of our copper tri ply pans and lots of tips to help create this Restaurant Style Saag Aloo click here.
Comments Off on West Indies Curried Mutton by Brad Carter
Michelin-starred chef Brad Carter is a one off. And so is his debut book.
Rather than exhibit the dishes from his eponymous, award-winning restaurant, Brad decided to follow a different path. And so in his vibrant and engaging debut he showcases the recipes, such as this West Indies Curried Mutton, that have made him an online star.
Brad’s daily Staff dinners attract thousands of likes on Instagram – and they’re lovingly celebrated in Staff.
The book, however, does much more than provide inspiration for chefs and home cooks. It also shines a spotlight on Brad’s producers, influencers and suppliers – demonstrating why he won Olive Magazine’s 2018 award for sustainability.
Staff offers a different creative side & concept to the restaurant; the same sustainable values with added flavours from around the world.
West Indies Curried Mutton Recipe courtesy of Brad Carter
2kg trimmed leg of mutton, cut into roughly 5cm pieces
6 fat cloves of garlic, finely sliced
6 bay leaves fresh
2 cinnamon sticks, small
10 black peppercorns
2 tsp mild curry powder
1 tsp ground allspice
1 level tsp ground cloves
5 tbsp malt vinegar
1 scotch bonnet chilli (if you like it hot)
1-2 long red chillies, finely chopped
6 tbsp sunflower oil, roughly
2 large onions, sliced
2x 400g tin’s chopped tomatoes
1 heaped tbsp flaked sea salt
2 heaped tbsp dark muscovado sugar
Rice
300g long grain rice
Salt
Okra
24 pieces of okra
2 red chillies, chopped
300g staff tomato sauce
Staff tomato sauce (batch cook in advance)
1 x 2.5kg tin chopped tomatoes
2 onions, chopped finely
15 sprigs thyme, picked
6g dried oregano
400g grapseed oil
2 tbsp tomato puree
1 tbsp light brown sugar
2 tbsp balsamic vinegar
salt
Cooking Method
Put the mutton in a large bowl and add the garlic, bay leaves, cinnamon sticks, peppercorns, curry powder, allspice, cloves and grated nutmeg.
Rub the spices into the pieces of meat. Sprinkle over 3 tbsp vinegar and toss through the meat. To avoid potential agony, add and stir in the chilli using a spoon. Cover and leave to marinate for at least 3 hours, 12 hours being optimum. Heat the oven to 170c/fan 150c/gas 3. Heat 2 tbsp oil in a large flameproof casserole and fry the mutton with the garlic and spices in batches until browned on all sides, adding more oil when necessary.
Transfer the meat to a plate and put aside. Add a little more oil to the casserole and cook the onions until softened and golden. Deglaze the pan with the remaining vinegar, stirring to lift the sediment from the bottom of the pan. Return the meat and stir into the onions. add the tomatoes, sea salt, sugar and 150ml water. Bring to a simmer. Cover with a lid and transfer to the oven. Cook for 2-2½ hours until the meat is very tender.
To cook the rice, bring a pan of 425ml water to a boil & add the rice & salt, cook on a low simmer, covered, until all the water has evaporated & the rice is tender, fluff with a fork & keep warm.
For the tomato sauce, blend together the onions, garlic, thyme and oregano in a blender until pulpy. Pour the oil into a saucepan and add the onion mixture and cook for around 15 mins on a medium heat with no colour. add the tomato puree and cook for a further 5 mins. Add the chopped tomatoes, sugar and vinager then cook on a slow simmer for around 1-1 1/2 hours until thickened and reduced by 1/3. Season with salt.
For the okra, warm the tomato sauce & add the chillies, cook for 5 minutes on a low heat, add the okra, cover & cook on low for around 8 minutes.
To serve
Spoon a nice portion of everything evenly into a bowl & nosh the lot.
