Ingredients 1/2cup Parsley finely chopped 10 leaves Mint finely chopped 1/4cup Coriander finely chopped 1/2tsp Dried oregano 40g Ginger 5 Cloves Garlic 2 Shallots finely diced 1 Jalapeno chili 2 long red chilis finely chopped 1 Orange’s zest and juice 2 Lemon’s zest and juice 1 Lime’s zest and juice 60ml Red wine vinegar Salt […]
Ingredients 1 Pork belly approximately 3-5 kg Salt Spice rub (optional) Instructions Drying The Pork Belly This is the most important part about getting the best crackle possible Wipe dry the skin of the belly using a paper towel or a cloth. If there is hair still on the skin this can be shaved off […]
Let’s face it.. we all do it.. we cook a feed larger than we can commit to but what are the best ways to reheat “leftovers” Firstly it is our opinion that not all meats can be salvaged to be reheated as a whole cut. Creative ways to reuse your precious meat gold like; dumplings, […]
Ingredients 1 Avocado 1 Shallot 3 Cloves garlic 1 Chili 20g Ginger 1 Limes zest 1 Limes juice Salt to taste Pepper to taste Hot sauce to taste 1/5cup Coriander 2tbs Vegetable oil Instructions Finely chop the shallot, garlic, chili, and coriander Combine all remaining ingredients into a small/ medium-sized bowl and mash with a […]
Ingredients Instructions
Ingredients Instructions For The Cheeks Combine the spices and salt in a bowl and mix until well incorporated Dusted the spice mix over your beef cheeks Prepare your smoker to 110-130֯C and place the cheeks on a high rack or shelf Smoke your beef cheeks for 2-3hrs uncovered, after the smoking period transplant your cheeks […]