Read more about the article Sesame Seed Pork Cutlets with Tonkatsu Style Sauce

Sesame Seed Pork Cutlets with Tonkatsu Style Sauce

This dish is a Japanese classic, and it's easy to see why. A beautifully crisp breaded pork cutlet, married with a zingy sauce, it's indulgent and comforting, spicy and warming, all at the same time. Traditionally deep fried, we've chosen to shallow fry and serve with a light and peppery tomato and radish salad. We've also adapted the Tonkatsu so that it's a bit easier to make with easy to source ingredients. We're sure you're going to love it! Sesame Pork Cutlets with Tonkatsu Style Sauce Crispy breaded pork cutlets with with sesame and a quick take on a Japanese classic sauce. Super easy, super tasty. Two Shallow Bowlslarge frying pan 100 g Panko Breadcrumbs50 g Sesame Seeds2 tbsp Plain Flour2 large…

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Read more about the article Maiale al Latte

Maiale al Latte

There's something rather special about the rustic simplicity of Tuscan food, and nothing exemplifies that better than this classic dish. Very simple, using just a few high quality ingredients, this isn't the prettiest dish you'll ever make, but trust us, it will be one of the most rewarding. Tender, tasty pork and velvety smooth milk curds, brought together with the most sensational sauce. Traditionally made with pork loin, as the trend for breeding leaner meats continues we find this is best made using good quality shoulder. It won't slice in the same way, but it will take the cooking technique better and give the deep rich flavour we're after. Maiale al Latte This traditional central Italian dish may not be the prettiest…

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Read more about the article Meatball Sandwich

Meatball Sandwich

The origins of the humble meatball are lost in time, with a myriad of incarnations across the world; From the English Rissole and the Swedish Kottbullar, to the Bun Cha of Vietnam and the Bakso of Indonesia. Everyone it would seem loves a good meatball. But let's face it, no one has done it better than the Italian American immigrants of the 19th century, who first paired it with a fresh tomato sauce, and stuffed it onto Italian rolls with handfuls of tasty cheese. We love them in half like this, so that we can toast the cheese and get that beautiful golden crust. We know that you'll love them just as much. Meatball Sandwich Succulent meatballs, finished with a simple tomato…

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Read more about the article Meatball Sandwich

Meatball Sandwich

The origins of the humble meatball are lost in time, with a myriad of incarnations across the world; From the English Rissole and the Swedish Kottbullar, to the Bun Cha of Vietnam and the Bakso of Indonesia. Everyone it would seem loves a good meatball. But let's face it, no one has done it better than the Italian American immigrants of the 19th century, who first paired it with a fresh tomato sauce, and stuffed it onto Italian rolls with handfuls of tasty cheese. We love them in half like this, so that we can toast the cheese and get that beautiful golden crust. We know that you'll love them just as much. Meatball Sandwich Succulent meatballs, finished with a simple tomato…

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Read more about the article Cheats Porchetta

Cheats Porchetta

Love a hog roast? Then you're going to love this Italian classic, which is stuffed full of garlic, herbs and seasoning, and is utterly sublime. This version doesn't quite reach the highs of the Porchetta trucks that you'll find at parks and fetes across Italy, simply because we're not expecting you to roast an entire prepared pig, but it comes a very close second! Cheats Porchetta Traditionally made from the whole pig, this version is a lot easier to pull together, and isn't so big that you'll be eating it for days on end. Roasting Pan with RackButchers String 2 kg Pork Loin (boned. Skin on, or off if preferred keeping a good cap of fat)1 whole Pork Tenderloin (approx 500g)8 cloves…

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Read more about the article BBQ Pork Belly

BBQ Pork Belly

This is one of our go to BBQ recipes when we have a good group to cater for. The recipe is for a full low 'n' slow BBQ, but of course you could do the main cook in the oven. You'd need to use an oven thermometer to get the temperature right, but gas mark 1/2 should be about right. You could then finish off on the grill, basting with BBQ sauce until it's thick and sticky! BBQ Pork Belly This is simply one of the best BBQ dishes ever. Pork belly stays beautifully moist, and takes on all the wonderful flavours of the rub and smoke. BBQ with lid 1 whole Pork Belly (approx 2kg, bones in, skin removed and fat…

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Read more about the article Carolina Style Mustard Sauce

Carolina Style Mustard Sauce

Carolina Mustard sauce is another popular condiment, easy to make, tangy and sweet. Traditionally served with BBQ pork, we think it's just as good with chicken, burgers, ribs... anything really! Carolina Style Mustard Sauce Another classic BBQ sauce, this is great with all things pork, as well as smoked salmon with scrambled eggs. Large saucepan 250 g American Mustard150 g Golden Castor Sugar2 tbsp Tomato Puree200 ml Cider Vinegar1 tbsp Chili Powder1 tsp Cracked Black Pepper1 tsp Dried Rosemary (or try dill)50 g Unsalted Butter1 tsp Soy Sauce1 tsp Hot SauceSeasoning to taste Except for the butter, soy and hot sauce, put everything into the pan and bring to a low boil over a low heat. Simmer for 15 minutes.Add in the…

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Read more about the article Cajun Seasoning

Cajun Seasoning

Louisiana is the heart of Cajun cooking, and this great all round seasoning blend is an absolute must for any BBQ. Make it coarse for rubbing into meats before grilling, or whiz it extra fine to use as a great seasoning. You can also blend the fine powder with mayonnaise for a great BBQ dip. As with all spices, store in a dark, cool place. Cajun Seasoning Classic Louisiana seasoning blend. Great to use as a rub, or blended fine to shake onto fries. Blender 10 tbsp paprika4 tbsp onion powder4 tbsp garlic powder4 tbsp dried oregano2 tbsp dried thyme2 tbsp salt flakes2 tbsp cracked white pepper1 tbsp chili flakes1 tbsp cayenne pepper Weigh out all of the ingredients into a bowl.Put…

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Read more about the article Steamed Bao Buns with BBQ Pork and Pickle

Steamed Bao Buns with BBQ Pork and Pickle

Known as Char Siu Bao, these are one of my favourite treats.... Soft fluffy buns, melt in the mouth pork, and the crunchy pickled vegetables, everything goes together perfectly. There's quite a lot of effort involved, but trust us, it's worth it. And you can always look to make Chinese BBQ pork in the week with enough left over to make these as a weekend treat. Steamed Bao buns with BBQ Pork and Pickle Fluffy steamed buns filled with rich and steaky BBQ pork and a pickled vegetable salad Stand mixer with dough hookBowlsroasting dishRolling PinPastry BrushGreaseproof paper cut into 16x9cm squaresSteamers. Any type will do, including the traditional Asian bamboo ones, but you'll really need two. 800 g pork belly slices…

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Read more about the article Savoury Mince Cobbler

Savoury Mince Cobbler

This is one of those dishes that we don't eat that often, but everytime we do, we wonder why on earth we don't have it more often. Tasty, easy to make, cheap and very cheerful, this is a real midweek family treat! Savoury Mince Cobbler An proper retro classic, this recipe will take you right back. Minced meats, onions, vegetables and stock create a wonderful stew, topped with cheesy scones. Easy and economical Large casserole with lid that can be used on the stoveLarge bowlPastry Brush 3 tbsp olive oil2 medium onion (peeled and finely chopped)3 cloves garlic (peeled and finely chopped)450 g minced beef150 g minced pork1 large carrot (peeled and diced)1 large parsnip (peeled and diced)50 g celery (finely sliced)3…

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