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
Rub all ingredients (except the cider) onto the pork belly and marinade overnight.
Place pork belly in a vacuum bag
Set the Venix oven to 70’c, full steam
Place in the oven for 16 hours
For Pork skin
Few sprigs of Rosemary
½ tsp Black mustard seeds
Salt n pepper
Finely chop the rosemary and then sprinkle all ingredients onto the fatty side of the pork skin.
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.
Place in the Venix oven with the pork belly to steam at 70’c for 2 hours.
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!
After 16 hours remove the pork belly from the oven
Remove the belly from the vacuum bag, saving any lovely juice that comes with it (careful, the pork belly will be super tender)
Portion the belly into 4 equal pieces and place onto one of a GN 1/1 non-stick grill plates
Take the pork skin out of the fridge and unwrap from the cling film.
Slice the pork skin into very thin discs (as thin as you can)
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
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
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.
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.
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)
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.
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
Brine the beef short ribs in 5% salt brine for 24 hours and leave in the fridge
Now braise the ribs in the beef stock, mirepoix & bouquet garni at 130c for 12 hours in the oven
Cool the meat down for 4 hours in the cooking liquid
Meanwhile fire up the MIBRASA to 300c
Now remove the meat from the stock and leave to drain on a tray
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.
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
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!
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
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.
Preheat your oven to 160’c
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.
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.
Fire up the MIBRASA Oven to 300’c
Season the Partridge with salt and pepper and lightly coat the skin in a little extra virgin olive oil.
Place the partridge skin side down directly onto the grill and shut the oven door for 2 and half to 3 minutes.
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.
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.
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
Ingredients
2 bunch Spring Onions cut in half
2 handfuls Wild Garlic
220g cooked cannellini beans
Spirulina
Method
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
Ingredients
2 tsp Miso Paste
2 tbls Chai Seeds
1/4 Celeriac
Oak smoking planks
Olive Oil
Method
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
Ingredients
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)
Method
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
Ingredients
35g Cashew Nuts
Method
Toast for 30sec-1 min in MIBRASA.
Toss with drizzle of olive oil and sprinkle of Maldon salt.
King Oyster Mushrooms
Ingredients
1 King Oyster Mushrooms
Olive Oil
Finely Sliced Spring Onions
Method
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.
