Ascentia’s Kitchen

Ascentia’s Kitchen

MIBRASA Roasted King Oyster Mushroom

Ascentia's Kitchen
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Grilled King Oyster Mushroom, Smoked Celeriac, Romanesco, Charred Spring Onion & Wild Garlic Puree, Cashew Nuts.

It might be a bit of a mouthful but its totally worth it. This is a beautiful Vegan dish cooked straight out of the MIBRASA Charcoal Oven. To get started fire up the MIBRASA to 350’c ready for cooking.


Spring Onion & Wild Garlic Puree

2 bunch Spring Onions cut in half

2 handfuls Wild Garlic

220g cooked cannellini beans

Spirulina

-Place the spring onions directly onto the grill until coloured all over.

-Place in a casserole dish with cannellini beans, salt and water (or Dashi).

-Cook until the spring onions are soft and cooked through

-Place in a food processor; add wild garlic and puree until smooth add a pinch of spirulina if you need a bit more green colour. Keep warm


Smoked Celeriac

2 tsp Miso Paste

2 tbls Chai Seeds

1/4 Celeriac

Oak smoking planks

Olive Oil

-Soak the Oak boards.

-Cut out the celeriac into 2 cm cubes.

-Place these on the boards, drizzle with olive oil and pinch of salt. Place in MIBRASA for 8-10 mins until celeriac is soft.

-Brush miso paste onto the edges and roll the edges in chai seeds. Keep warm

 

Romanesco

1/2 Head Romanesco

Pickling liquor (150g rice wine vinegar, 100g white wine vinegar, 1tsp coriander seeds, 2 star anise, 3 cardamom, 1 small cinnamon stick, 80g sugar 1 clove garlic, boil 5-10mins, chill)

-Slice the Romanesco into thick slices.

-Pickle with pickling liquor (see ingredient list). Vac pac with liquor for at least 20 minutes, this can be done the night before.

-When needed to serve place slices directly on grill for a bit of a char.

 

Cashew Nuts

35g Cashew Nuts

-Toast for 30sec-1 min in MIBRASA.

-Toss with drizzle of olive oil and sprinkle of Maldon salt.

 

King Oyster Mushrooms

1 King Oyster Mushrooms

Olive Oil

Finely Sliced Spring Onions

-Cut in half lengthways, drizzle with oil on cut side.

-Place cut side directly onto grill. Grill for 1-2 min then turn over.

-When cooked garnish with finely sliced raw spring onions.

 

Plate as picture or use your own style.

Partridge with Miso Butterscotch & Kimchi

Ascentia's Kitchen
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This is a great Partridge recipe cooked in the MIBRASA Charcoal Oven, the miso butterscotch gives this dish a fantastic umami/sweet richness which is cut through by the kimchi and pomegranate. Plus the butterscotch and kimchi can be done well in advance making this a brilliant quick-fire service dish.

Serves 4 easily

Ingredients

For the Miso Butterscotch:
200g of white miso paste
60g of unsalted butter at room temperature
40g of soft light brown sugar
75ml of single cream
50ml of sweet dark Muscat
1 or 2 tsp of sherry vinegar

4 boned and spatchcocked Partridges
Ask your butcher to do this, or the easiest way to spatchcock any bird like this is to take your kitchen scissors and cut right down one side of the backbone, then the other side of the backbone and remove it. Then, skin-side down on the bench open the bird out and using a sharp knife or your fingers remove the ribs and all small bones from the flesh, leaving the leg and wing bones in. Then using a sharp knife cut out the wishbone and chest bone and cartilage. Take your time and make sure you take out the bones cleanly, you don’t want to damage or waste the lovely meat especially in such a small bird as a partridge.

Salt and pepper
Drizzle of extra virgin olive oil

For the Kimchi
1 large Cucumbers, peeled and shaved into long strips using a veg peeler
2 large heirloom carrots, peeled and shaved into long strips using a veg peeler
200g daikon, peeled and chopped julienne
4 garlic cloves, finely sliced
1 Bunch of coriander roughly chopped
4 spring onions, cleaned and finely sliced
Fresh ginger, about a thumb size, peeled and finely chopped
2 tsp Gochujang paste
2 tbsp light soy sauce
2 tbsp fish sauce
2 tbsp rice vinegar (use white wine vinegar if that’s all you have)
1.5 tbsp caster sugar
½ Pomegranate seeds

Method

  1. Put all the ingredients for the kimchi into a glass bowel, apart from the pomegranate and one third of the chopped coriander, and give it a good mix. Cover and leave in the fridge for at least 24 hours but the longer you leave it the better it gets.
  2. Preheat your oven to 160’c
  3. Evenly spread the miso past onto a tray lined with a non-stick silicon pastry mat and place into the oven until golden brown. Don’t worry if the edges get burnt, this is a good thing and will give the butterscotch more depth of flavour and richness.
  4. Once the miso paste is ready and while it is still hot place all the ingredients for the butterscotch (just 1 tsp of the sherry vinegar though) into a food processor and blitz until it becomes a smooth consistency. Taste and if you feel it’s a bit on the sweet side add the other tsp of sherry vinegar.
  5. Fire up the MIBRASA Oven to 300’c
  6. Season the Partridge with salt and pepper and lightly coat the skin in a little extra virgin olive oil.
  7. Place the partridge skin side down directly onto the grill and shut the oven door for 2 and half to 3 minutes.
  8. Remove the partridge and place flesh side down into a MIBRASA shallow casserole dish and spread the miso butterscotch onto the skin, be generous and place the dish back into the oven for a further 2 minutes. The butterscotch should be nicely caramelised and bubbling away.
  9. Rest the partridge for 3 to 5 minutes before serving on a generous bed of that gorgeous kimchi, and don’t forget to top with the fresh pomegranate and the reserved chopped coriander.

 

 

Short Rib of Beef Recipe Cooked in the MIBRASA

Ascentia's Kitchen
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A mouthwatering short rib of beef recipe inspired by the MIBRASA Charcoal Oven.

Longhorn beef short rib smoked with xmas tree in the MIBRASA, tom yum mayonnaise, pickled broccoli, salt baked red onion, roasted orange & hotdog onions

This recipe is designed for 4 people

 

BEEF SHORT RIB

The Ingredients & Quantities

  • Four x 200g portions of high quality Beef Short Rib
  • Three x 3 sprig branches of Douglas Fir
  • 1lt Beef Stock
  • Basic mirepoix (onion, celery, carrot, leek)
  • Bouquet garni

The Method

  1. Brine the beef short ribs in 5% salt brine for 24 hours and leave in the fridge
  2. Now braise the ribs in the beef stock, mirepoix & bouquet garni at 130c for 12 hours in the oven
  3. Cool the meat down for 4 hours in the cooking liquid
  4. Meanwhile fire up the MIBRASA to 300c
  5. Now remove the meat from the stock and leave to drain on a tray
  6. Once the MIBRASA is at 350c then place 3 branches of spruce or Douglas fir directly onto the coals and then the tray of shortrib into the MIBRASA and close the door.
  7. Cook for 3.5-4.5 minutes but then once lightly charred remove from the oven and glaze

 

TOM YUM MAYONNAISE

The Ingredients & Quantities

  • 40g Tom yum paste
  • 300g Mayonnaise
  • A squeeze of lemon juice
  • A zest of lemon

The Method

  1. In a bowl mix all together with a whisk lightly until smooth then fill a piping bag and set aside.

 

PICKLED BROCOLLI

The Ingredients & Quantities

  • 8 x pickled purple or white sprouting broccoli (pickled by boiling in a basic pickling liquid for 30 seconds then cooled down in the pickling liquid)
  • A small sprinkle of Fleur De Sel Salt

The Method

  • Place the broccoli directly on the grill of the MIBRASA with the door open and leave for 30 seconds, turning once then season lightly

 

SALT BAKED RED ONION

The Ingredients & Quantities

  • 2 red onions (keep the skin on with no preparation)
  • 330g water
  • 500g T55 flour (Strong white flour)
  • 170g fine table salt

The Method

  • In a bowl, mix the water, salt and flour to a smooth dough
  • Now divide the dough into 2 equally weighed pieces
  • Roll each bit of dough out flat to a 1 cm thickness then place the onion with its skin still on into the middle of the dough and wrap around the onion into a nice round shape.
  • Now place the dough covered onions into the MIBRASA and cook for 30 minutes until the dough is completely black and a knife pierces the onion.
  • Remove a couple layers of the onions, set aside and keep warm for plating, a few strips for each plate.

 

ROASTED ORANGE

The Ingredients & Quantities

  • 1 ripe orange

The Method

  • Segment the orange
  • Place on a tray in the MIBRASA for 1 minute

 

HOTDOG ONIONS

The Ingredients & Quantities

  • 200g of thinly sliced white onion (on a mandolin)

The Method

  • Heat a fryer to 160c & fry the onions until lightly coloured golden, remove and then place through the MIBRASA for 30 seconds then remove and chop coarsely then set aside

Bring all the elements of the dish together on the plate and serve!

Hot Smoked Salmon with Roasted Beetroot – MIBRASA Style

Ascentia's Kitchen
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This is one of those classic flavour combinations that’s been given a real kick thanks to the MIBRASA Charcoal Oven, and one I always cook when demonstrating the MIBRASA oven to our clients. It’s a really simple recipe but packs a beautiful smoky punch that’s absolutely delicious.

You will need:

  • 1 MIBRASA 20cm shallow casserole dish
  • 2 MIBRASA cedar wood planks

Serves 2

Ingredients:

  • 4 baby beetroots
  • 2 Salmon Fillets
  • 2 sprigs of Rosemary
  • 2 sprigs of Thyme
  • ½ tsp of toasted fennel seeds
  • 1 clove of garlic (bashed)
  • 2 – 3 sprigs of dill
  • Salt & Pepper for seasoning
  • Olive oil

Method:

  • Thoroughly wash the beetroot
  • Place the beetroot in a vacuum pack bag with the olive oil, rosemary & thyme sprigs, fennel seeds, garlic and salt & pepper
  • Sous Vide at 83’c for 40 minutes.
  • Place in the fridge to cool completely

Light your MIBRASA Charcoal Oven taking the temperature to about 350’c. Whilst you wait for the oven to come to temperature soak the cedar planks in cold water.

  • Remove the beetroot from the vacuum bag into the shallow casserole dish along with all the juices and herbs
  • Place in the top shelf of the MIBRASA and roast for 10 minutes, turning the beetroot occasionally
  • Remove the cedar planks from the water, pat dry and place each salmon fillet on a plank flesh side down, season the skin with a drizzle of olive oil and a good pinch of sea salt
  • Place the planks with the salmon directly onto the grill in the center of the MIBRASA and roast for 6-7 minutes (the wood will char and smoke, this is a good thing as the cedar smoke will penetrate the salmon imparting a beautiful smoky flavour)

Hot Smoked Salmon

The result will be a  juicy fillet of salmon and thanks to the enclosed charcoal oven the salmon will have a really nice crispy skin. Once cooked serve immediately with the beetroot, dressed with a little olive oil and a few sprigs of dill.

Spiced pork belly, pomegranate & pear salad using my Venix oven

Ascentia's Kitchen
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Spiced Pork Belly, Pomegranate & Pear Salad using my Venix Oven

 

For The Pork Belly

1kg quality Pork belly (boned, skin removed and set aside, DO NOT score the skin)

1 tbls Chinese five spice

1 tsp Fennel seeds

½ tsp coriander seeds

1 tbls Honey

2 cloves Garlic

2 sprigs Rosemary

2 tbls extra virgin olive oil

Salt n pepper

½ bottle Dry cider

 

  1. Rub all ingredients (except the cider) onto the pork belly and marinade overnight.
  2. Place pork belly in a vacuum bag

Set the Venix oven to 70’c, full steam

  1. Place in the oven for 16 hours

 

For Pork skin

Few sprigs of Rosemary

½ tsp Black mustard seeds

Salt n pepper

 

  1. Finely chop the rosemary and then sprinkle all ingredients onto the fatty side of the pork skin.
  2. Place the pork skin (skin-side down) on the work bench, roll up the skin really tightly to make a swiss roll type sausage and wrap with cling film, tying off the ends.
  3. Place in the Venix oven with the pork belly to steam at 70’c for 2 hours.
  4. After 2 hours take out of the oven place in the fridge to set

 

You might be asking why we vacuum pack the pork belly and wrap up the pork skin and then place in the oven to steam. Well, by setting up the oven on steam instead of just convection, we can more accurately control the temperature inside the oven chamber, replicating that of a water bath.

 

Thanks to Venix’s direct water injection system you can generate high density steam inside the oven chamber which makes the temperature very stable, allowing you to work within a degree, turning your Venix oven into a sous vide machine!

 

  1. After 16 hours remove the pork belly from the oven
  2. Remove the belly from the vacuum bag, saving any lovely juice that comes with it (careful, the pork belly will be super tender)
  3. Portion the belly into 4 equal pieces and place onto one of a GN 1/1 non-stick grill plates

 

  1. Take the pork skin out of the fridge and unwrap from the cling film.
  2. Slice the pork skin into very thin discs (as thin as you can)
  3. Place slices onto a Venix GN 1/1 non-stick backing dish and sprinkle with Maldon sea salt

 

Now set your Venix oven to 210’c, fan on full, valve fully open & humidity to 0

  1. Place the pork belly and pork skin discs into the oven and roast until the belly has caramelised (it might look a bit dark but trust me this is a good thing), and until the skin discs have turned a beautiful golden colour and gone ultra-crispy, about 7 minutes
  2. Deglaze the grill plate that you cooked the pork belly on with ½ a bottle of quality dry cider (it’s up to you what you do with the other half) and the pork juices, and then emulsify with a large knob of butter, use this as your sauce.

 

  1. Serve immediately

I’ve served mine with a pear and pomegranate salad, beautiful.

 

Top tip

I cook my pork overnight, that way I’m freeing up the oven for other dishes throughout the day.