Old School Mussels - Serves 4
6 garlic cloves, finely chopped
3 spring onions, finely chopped
A bouquet garni of parsley, thyme and bay leaves
100ml white wine
120ml double cream
handful of parsley leaves, coarsley chopped
Crushed red chili flakes (optional)
1 tbsp lemon juice
crusty bread to serve on the side
Ok first of all what the hell is a bouquet garni you might ask.
Simply grab 5 fresh parsley leaf stems, 1 bay leaf and 3 fresh thyme sprigs.
Grab a piece of twine and lay it on the counter.
Lay the herbs, bunched together, atop the twine.
Tie the twine around the herbs nice and tightly to form a knot.
Some then like to use peppercorns and wrap the whole thing in some muslin cheesecloth but we don’t bother.
Set this aside.
Wash your mussels well under cold water.
Discard any open shells that do not close when pressed lightly.
Scrub and debeard the mussels.
Grab a large wide bottomed pot with a lid. Like a dutch oven.
Chuck in your butter and heat over medium heat.
Lob in the spring onions, garlic and bouquet garni and cook while stirring gently for 4 minutes.
Garlic should be nice and fragrant and we add our white wine.
Bring it to the boil.
Lob in the mussels now.
Cover the pot and let the mussels steam for 4-6 minutes.
Give the pot a good shake every 2 minutes.
After 4 minutes give them a peek.
All of the mussels need to be open but some can open faster than others.
Remove the bouquet garni.
Add your cream, lemon juice and chopped parsley (and chili flakes if desired) and remove from the heat.
Keep covered and again give the pot a good shake to mix the cream and parsley in with the rest.
Spoon the dish into 4 warmed bowls with lemon wedges and crusty bread on the side.
Discard any mussels that did not open!
Hangar steak with Chimichurri and twice fried chippies
2 Hangar steaks about 250g each
4 tbsp olive oil
2 cloves garlic, crushed
Salt and pepper
2 tbsp butter
120ml olive oil
4 tbsp red wine vinegar
30g flat leaf parsley
4 cloves garlic, minced
1 red chilli, deseeded and finely chopped
1 tsp dried oregano
1 tsp salt
1 tsp pepper
1 kg Maris piper potatoes (Peeled or unpeeled your the boss but just wash them)
Full deep fat fryer or else 2 litres sunflower oil for frying
First thing to do is mix the olive oil, garlic, salt and pepper in a bowl.
Use this to marinate your steaks and rub it all over them.
Set aside on a plate covered for at least 2 hours in the fridge.
Use a zip lock bag if you like to put the steaks in.
Make the chimichurri next.
Combine all ingredients apart from the red wine vinegar and oil in a food processor and blend well.
Add the oil now and blend again.
Then add the vinegar after and mix well with a spoon, not the blender.
Allow to sit in the fridge for 2 hours ideally.
I am going to imagine most of you don’t have a deep fat fryer so I will go down the pan route first.
Cut the potatoes into chunky style chips about 1.5cm across.
Pour your oil into a wide, deep pan.
Oil needs to be about 4cm deep.
Heat to 140 celsius. If you don’t have a thermometer then use the bread trick.
Take the white centre of a piece of bread (no crust) and drop it in the pan.
Drop it in the oil. If it takes 8-10 seconds to crisp its about 140.
3-4 seconds its about 180 so turn it down.
Deep fat fryer folk, simply heat your oil to 140.
Add the chips in batches and cook for 8 minutes.
Have a tray lined with kitchen roll or just roll it out on the counter.
Using a slotted spoon, remove the chips and place them on the kitchen roll.
Keep doing this until you’ve cooked them all.
Keep the oil as we need it to get to 180 for the next step.
In a medium skillet or pan over medium high heat heat 2 tbsp olive oil.
When oil is just about to smoke add your steak.
Cook for about 5 minutes then flip and add butter.
Baste with the butter while cooking for a further 4 minutes.
Internal temp needs to be 52 celsius if you have a probe.
Remove from the pan and set aside to rest while you finish the chips.
Get the oil to 180.
Cook the chips in 2 batches for 6 minutes until they are nice and brown and crispy.
Again drain on paper.
Toss with some salt and pepper or however you like it.
Plate up your steak, sliced if you like.
Chimichurri on top.
Chips on the side.
1 tbsp olive oil
2 cloves garlic finely chopped
400g pork mince or chicken mince if you prefer
8 fresh shiitake mushrooms thinly sliced
2 carrots shredded
100g bean sprouts
100g shredded cabbage
1 tsp cornflour
1 1/2tbsp oyster sauce
2 tsp soy sauce
15 spring roll wrappers as provided
Oil for frying
2 tsp sugar
2 tsp hot water
1 tsp worcestershire sauce
1 tbsp soy sauce
We start with the filling here.
Heat oil in a wok over high heat.
Lob in your garlic and then your mince.
Cook while mashing it all up.
Pork should turn white.
Lob in the carrot, bean sprouts, cabbage and mushrooms.
Cook for 4 minutes while stirring until wilted.
Chuck in the cornflour, soy sauce and oyster sauce.
Cook for 2-3 minutes until the liquid has evaporated.
You need the liquid to be gone gone. We want the filling to be a nice sticky texture to stick and hold in the wrap.
Remove and set aside to cool. Mixture needs to be cold to go into the rolls so refrigerate if necessary.
Once mix is cool, start with the rolls.
Fill a bowl with warm/hot water.
Immerse hard wrapper in the warm water but not for too long that it becomes very soft.
Place flat down on a bowl, chopping board, surface.
Using a normal dessert spoon, add one spoon to the bottom of the wrapper closest to yourself.
Roll up around the filling to tuck it in and then roll in the sides.
Keep an eye on the roll ahead of you and make sure the sides tuck in also.
Then finish rolling,
Set aside until all wrapped!
Grab a small pot and fill with oil to about 3 inches deep.
Or else just heat your deep fat fryer!
We want the oil to be at 140 so use a thermometer or do the bread trick as previously mentioned in the sub to test.
Gently introduce your spring rolls to the oil.
One at a time and try only fry 4 at a time.
They will only take about 4-5 minutes to cook.
They should be lovely golden brown and very crispy.
Transfer to paper towels to allow them to drain.
Continue until all cooked!
Make your dipping sauce at the same time.
Combine sauce ingredients in a small pan.
Heat while stirring just up to the point where it begins to simmer and then remove from the heat and pour into a bowl for dipping.