Recipes
LOUKOUMADES
Ah, the sweet sweet deliciousness of loukoumades. Balls of dough deep fried until golden, then drizzled with honey and sprinkled with cinnamon - these delectable mouthfuls are impossible to resist!
INGREDIENTS
Dough:
9g dry yeast
260mL warm water
130mL warm milk
7g salt
75g of soft butter
3 eggs
500g flour
50g sugar
3L vegetable oil
Toppings:
300g honey
200g hazelnuts
Vanilla ice cream (optional)
METHOD
Mix the warm water and yeast together, let stand for 5 minutes until yeast activates. Sift the remaining dry ingredients into a bowl, and in a separate bowl crack the eggs and slowly stir in the milk and yeast mixture. Then, gently whisk egg mix into the dry ingredients and add the butter. Cover the mixture with cling wrap and allow to stand for 30 minutes.
To cook the loukoumades, heat oil in pan and add a spoonful of dough. Repeat the process until your pot is full of doughnuts. Cook for 6 minutes, rolling the doughnuts every minute so they cook evenly.
Place the cooked doughnuts into a bowl with the warm honey syrup and sprinkle with hazelnuts. These are delicious by themselves or with your favorite ice cream.
THE BBQ WAGYU BRISKET BURGER
The mighty burger, a seemingly simple meal but one that, in the right hands can be turned into something truly spectacular. Introducing our BBQ brisket burger - with the perfect ratio of meat-to-bun, this succulent delight is the ultimate post work, pre-party, anytime bite. Enjoy!
INGREDIENTS
4 brioche burger buns
600g of wagyu beef brisket
1L boiling chicken stock
10g mustard powder
80g sea salt
10g smokey paprika
10g of ground black pepper
30g brown sugar
Pickles
Tomato
Rocket
Sliced provolone cheese
Aioli
BBQ sauce
METHOD
To create the seasoning, mix the mustard powder, sea salt, black pepper, smoky paprika and brown sugar together.
Next, generously rub the seasoning and vegetable oil into the brisket. Then, place the brisket on the BBQ or frying pan, allowing each side to caramelise. Once cooked place the brisket in an oven dish and pour in the boiling chicken stock, then, cover and cook for 4 hours, until the brisket is tender. And finally, it's time to assemble! Spread a generous dollop of BBQ and aioli on the bottom bun then add the meat and toppings as desired. Grab a bib and get stuck in.
TIP: It's best to cook the brisket the day prior to serving, as it becomes more flavoursome and tender.
SLOW COOKED BEEF SHORT RIB
If you’ve never had beef short ribs before, you’re missing out on one of life’s great pleasures... they are the most flavourful, delectable, tender, soft pot roast you can possibly imagine - and now you can make them at home.
INGREDIENTS
2 racks of beef short rib, 3-4 bones per rack
BBQ sauce (homemade is best)
500ml boiling chicken stock
5 large Desiree potatoes
100g butter
250ml of cream
Pickled vegetables
Seasoning
Herbs
METHOD
Generously cover the ribs with BBQ sauce and pour over the chicken stock, cover with foil (making sure well sealed), and bake for 4 hours at 140°C. Remove ribs from the oven & allow to rest for a few minutes. Next, remove bones & slice into 2cm pieces. Finally, place a portion of mash potato on each plate, two slices of the ribs & a handful of pickled vegetables. Pour a big glass of red & enjoy...
