Greek Lamb Backstrap

Ingredients: Marinade:

• 1kg lamb backstrap
• 1⁄2 cup lemon juice
• 6 garlic cloves crushed
• 1⁄2 cup olive oil
• 1 tbsp cracked black pepper
• 1 tsp salt
• 2 tsp dried oregano

 Finishing Sauce:

• 1⁄2 cup olive oil
• 5 tbsp lemon juice
• 1 small clove of garlic either minced/crushed/finely grated
• 1⁄2 tsp cayenne pepper
• 1⁄2 tsp cracked black pepper
• 1⁄2 tsp salt

Garnish:

• 1/3 cup feta crumbled
• Parsley for garnish

Instructions:

1. Combine all marinade items and adjust seasoning and lemon juice to taste.
2. Add meat and marinade for at least 1 hour.
3. Heat BBQ, add oil and cook lamb until seared on all sides and the internal temp is 60c/140f for medium rare.
4. Remove place on place cover with foil and rest.
5. Combine finishing sauce items and whisk to combine, drizzle over lamb to your liking.
6. Sprinkle parsley and feta on top.
7. Serve.

Fennel, Zucchini and Celery salad Ingredients:

• 6 celery stalks sliced thinly
• 1 bulb of fennel thinly sliced
• 1 small zucchini thinly sliced
• 1 can 4 bean mix drained and rinsed
• 1⁄2 cup extra virgin olive oil
• 1⁄4 cup white wine vinegar
• 1⁄4 cup whole almonds, toasted
• Zest of 1 orange
• Salt and pepper to taste

Instructions:

1. Combine all ingredient except almonds and orange zest in a bowl and mix well.
2. Refrigerate for 1 hour.
3. Toast almonds, add to salad with orange zest.
4. Add additional salt and pepper if required.
5. Serve and enjoy.

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Braised Beef Ribs 

Ingredients:

• 6 beef ribs

• Salt and Pepper

• 6 garlic cloves – crushed

• 1 onion diced

• 2-3 large carrots - chopped

• 6 celery stalks – chopped

• 3 tbsp tomato paste

• 2 cups red wine

• 2 cups beef stock

• 4 bay leaves

• 3-4 sprigs lemon thyme

Instructions:

1. Remove membrane from back of ribs, apply salt and pepper to all sides

2. Heat a cast iron pot to medium-high and brown the ribs on all sides in batches, set aside

3. Reduce heat to low-medium, in the same pot fry onion and garlic for 2-3 minutes

4. Add carrot and celery, fry until softened

5. Add tomato paste and fry for 2 minutes

6. Add wine, beef stock, bay leaves and lemon thyme, stir to combine

7. Return beef to the liquid bone side up, ideally the ribs will be submerged

8. Place lid on pot and cook for two and a half hours or until meat is soft and can easily flake away with a fork

9. Remove beef carefully from pot and cover to keep warm

10. Strain sauce if you prefer a smooth sauce or turn up heat to reduce/thicken up sauce to desired consistency. If sauce is too thick add some water to thin it out. Check and adjust seasoning if required

11. Place beef on plate, serve with salad/vegetables or mashed potato and pour sauce over the top, sprinkle with parsley to garnish

12. Enjoy

Charred Corn Salad 

Ingredients:

• 3⁄4 teaspoon sweet paprika

• 1⁄2 teaspoon brown sugar

• 3⁄4 teaspoon fresh thyme leaves

• 1 1⁄2 tsp Course salt

• 3 corn cobs

• 2 cups water chestnuts - rinsed and drained

• 2 small chiles seeded and finely chopped

• 1⁄2 cup Coriander leaves roughly torn

• 3 3 tablespoons extra-virgin olive oil

• 1 cup feta

• 1 tbsp lime juice and zest

• 1 cup sour cream

Instructions:

1. Mix paprika, sugar, thyme and salt, set aside.

2. Char corn over Gas hob, bbq or under grill until the start to get some colour, once

they have cooled so you can handle them cut the corn kernels off into a bowl.

3. Add into the bowl water chestnuts, chillies, coriander, oil, feta, lime juice and zest. Mix well and season lightly with salt if needed

4. Place a tablespoon of sour cream in the bottom of each bowl, sprinkle over some of the paprika mixture, place corn mix on top, add some more sour cream and finish with paprika mixture

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Smoked Bolognese Sauce 

Ingredients:

• 1kg Pork Mince

• 1kg Veal Mince

• 3 beef Ribs

• Salt and pepper

• 2 Spaghetti Squash or pasta of your choice

• 1 brown onion - diced

• 1 bulb of garlic – 3 cloves crushed, remaining peeled and left whole

• 200g mushrooms – chopped/diced

• 1 small capsicum – diced

• Italian herbs

• 2-3 jars passata

• 1-2 tins tomato soup

• 4 bay leaves

• 3-4 stems rosemary

• Parmesan cheese

Instructions:

1. Pre heat smoker to 250f; 

2. In a bowl combine mince, onions, capsicum, crushed garlic, mushrooms and Italian herbs into a large meatball;

3. Prepare ribs by removing membrane from the underside and trimming off any hard fat on the top of the ribs to expose meat. Apply a liberal coating og salt and pepper to all sides of the beef ribs;

4. Heatupcastirondutchoven,oncehotaddasmallamountofoilandbrownoffthe ribs on all sides (in batches if required);

5. Onceribsarebrownedoff,addthejarsofpassataintothedutchovenand1 tin of tomato soup, rinse out the jars and tins with a small amount of water and add to the mixture;

6. Add bay leaves, rosemary, and remaining garlic cloves to the dutch oven

7. Placeawirerackontopofthedutchovenandplacemeatballontherack (this allows any drippings to fall into passata mixture);

8. Add some wood to provide smoke flavour (I have used many different ones over the years including redgum and cherry wood) smoke until internal temperate of the meatball reaches 160f (roughly 2-3 hours);

9. Oncetemperatureisreachedcarefullybreakupthemeatballintothe simmering passata mixture, if beef ribs are ready you can also carefully shred the meat from the bones and add back to the dutch oven, if they are not ready to shred yet leave in passata whole and keep cooking until they are ready;

10. Cook for a couple more hours until you are happy with the colour, thickness and smoke flavour you may need to add more salt and pepper. If the mixture is too thick you can add additional passata or tomato soup at this stage;

11. Prepare the spaghetti squash by cutting them in half and scraping out the seeds, apply a light coating of oil on the flesh side of the squash, bake in oven or smoker for approximately 45 minutes until the squash is cooked and will easily flake apart. Alternatively cook your favourite pasta;

In a bowl combine minces, onions, capsicum, crushed garlic, mushrooms and Italian herbs into a large meatball; Prepare ribs by removing membrane from the underside and trimming off any hard fat on the top of the ribs to expose meat. Apply a liberal coating og salt and pepper to all sides of the beef ribs;

12. Place cooked spaghetti squash on a plate and serve smoked Bolognese sauce on top of the squash (I try to find the whole cooked garlic cloves), sprinkle parmesan cheese over to your preferred liking;

13. Enjoy, serve with veggies, salad or garlic bread.

Note: Left over sauce can be portioned up in containers or freezer bags (sandwich size is my preference for easy sizing) and frozen for future quick evening meals. The sauce also goes great when making parmas or nachos.

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Beer Braised Burgers

Ingredients: Marinade:

• 1kg beef mince

• 1/3 cup grated tasty cheese

• 1⁄2 red onion finely diced

• 1⁄2 green capsicum finely diced

• 1⁄4 cup mushrooms finely diced

• 3 garlic cloves crushed

• 50g fire roasted capsicum

• 2tbsp Butchers Axe Scout

• 1 1⁄2 tbsp Butchers Axe Bullseye

• 1 bottle Coopers stout beer

• American cheese slices

• Burger buns

• Burger toppings – eg lettuce, coleslaw, pickles, tomato, beetroot, bacon, egg,

pineapple, tomato sauce, bbq sauce, mustard, relish

Instructions:

1. Fry onion, green capsicum, mushroom and garlic until lightly browned. 

2. Combine mince, tasty cheese, fried onion mix, fire roasted capsicums, Butchers Axe rubs in a bowl and using your hands combine well to ensure all ingredients are combined.

3. Using individual pie cases add some oil to prevent sticking, add the burger mixture so they are about half filled.

4. Place the pie tins in a cast iron Dutch oven.

5. Pour stout into Dutch oven to about halfway up the tins.

6. Place lid on the duct oven and cook for 10 minutes or until internal temp reaches 140f

7. Remove patties from pie tins, fry over charcoal or in a hot cast iron pan.

8. Fry bacon and egg if applicable

9. Toast burger bun

10. Once the patties are flipped add the American cheese on top, if needed the pie tins can be place over the top to assist with the melting of the cheese.

11. Build your burger in your preferred order.

12. enjoy

Beer Battered Onion Rings 

Ingredients:

• 2 Cups self raising flour

• 1 can/bottle coopers sparkling Ale

• 1 large brown onion

• Extra flour for dusting onion

• Deep frier

Instructions:

1. Turn on deep frier to 180c;

2. Measure flour into a bowl;

3. Pour in beer and whisk;

4. Consistency should be like thickened cream (may still contain some lumps);

5. Slice onion into thick (1cm) strips, separate into individual rings;

6. Coat with the extra flour to lightly coat the onion;

7. Place onions in batter to ensure completely covered;

8. Carefully lower into heated oil and cook until golden and crispy;

9. Remove once cooked and place on paper towel to remove excess oil;

10. Sprinkle with salt, serve and enjoy;

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Satay Chicken Skewers

Ingredients: Marinade:

• 600g chicken thigh

• 1⁄4 cup coconut milk

• 1 tsp white sugar

• 2 tsp red curry paste

• 1 tsp salt

Thai Peanut Sauce:

• 1⁄4 cup coconut milk

• 2tbsp red curry powder

• 3⁄4 cup (180g) peanut butter (personal choice between chunky or smooth)

• 2tbsp peanuts finely chopped

• 1⁄4 cup (50g) white sugar

• 2tsp dark soy sauce

• 1 tsp salt

• 2 tbsp apple cider vinegar

• 3⁄4 cup (185ml) water to adjust the consistency to preferred thickness

Garnish:

• 2tbsp peanuts finely chopped (optional)

• Lime wedges (optional)

• Coriander leaves finely chopped (optional)

• Red chilli finely chopped (optional)

Instructions:   

1. Soak wooden skewers in water for at least 2 hours before use.
2.  Mix together the marinade ingredients and let marinate for at least 20 mins but ideally overnight.
3. Place all Thai Peanut sauce ingredients in a blender (except water) and blitz to combine, add water as required to achieve preferred consistency. I prefer a thicker rather than thinner sauce.
4. Pour into serving bowl sprinkle with peanuts (optional) and leave to sit while cooking skewers.
5. Thread chicken onto skewers.
6. Cook using your preferred method, I use a hibachi style BBQ over charcoal. Cook until chicken is cooked through (165f).
7. Serve on platter, sprinkle with coriander leaves and red chilli (optional) with dipping sauce on the side

Naan Bread Ingredients:

• 1tsp sugar

• 1/ cup warm water

• 1⁄4 oz activated dry yeast

• 2 1⁄4 cups plain flour

• 1⁄2 cup yogurt

• 1⁄2 tsp salt

• 1 tbsp oil

Instructions:

1. Mix sugar, warm water and yeats in bowl. Leave for 10 minutes and yeast should make the mixture foamy

2. Add flour to a flat surface and make a well in the middle or alternatively put the flour in a bowl and make a well in the middle

3. Pour the yeast mixture into the well along with yogurt, salt and oli

4. Combine and kneead the dough until the surface of the mixture is smooth and shinny

5. Cover with a damp cloth and place in a warm area for 1 hour (ideally it will double in size)

6. Divide into 6 or 8 pices depending on your desired size. Roll the dough out with a rolling pin

7. Heat cast iron pan or skillet over high heat, grease the pan slightly and cook Naan’s they should puff up from the heat and blister slightly.

8. Serve with some butter and enjoy

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Smokey Cheese and Bacon dip 

Ingredients:

• 4 rashers of bacon

• 1 brown onion finely diced

• 1 garlic clove minced

• Butcher’s Axe El Hacha seasoning

• 250g light cream cheese

• 1⁄2 cup light sour cream

• 1/3 cup smoked cheddar

• 1 spring onion thinly slice

• Assorted vegies, corn chips or crackers for serving

Instructions:

1. Heat smoker/oven to 150c.

2. In a frying pan cook the bacon until golden and crisp. Finely chop. 

3. Add onion to pan cook until translucent and soft, add garlic, El Hacha seasoning and

cook for 1 minute.

4. Remove from heat and stir in cream cheese, sour cream and cheddar until melted and

combined.

5. Stir in 2/3 of the bacon.

6. Pour mixture into an foil tray or oven proof dish.

7. Smoke for 10-15 minutes or until heated through.

8. Pour into serving bowl and sprinkle with green onion and remaining bacon

Crumbed Beer Battered Chipolatas 

Ingredients:

• 2 Cups self raising flour

• 1 can/bottle coopers sparkling Ale

• 1 pack of Gotzinger Cheese and Jalapeno Chipolatas

• Crumbed and Co panko bread crumbs (flavour of your choice, I prefer Parmesan and Rosemary)

• Deep frier

Instructions:

1. Turn on deep frier to 180c;

2. Measure flour into a bowl;

3. Pour in beer and whisk;

4. Consistency should be like thickened cream (may still contain some lumps);

5. Place chipolata on wooden skewers to assist and to provide an easy handle for eating

6. If you wish, put light slices/cuts into the chipolatas to allow to fan out for a better effect;

7. Pour Crumbed & Co crumbs int a tray or onto a plate;

8. Place chipolatas in batter holding the handle and rotate to ensure completely covered in batter;

9. Remove from batter and place in tray with crumbs, coat in panko crumbs pressing firmly to ensure a good coating is applied;

10. Carefully lower into heated oil and cook until golden and crispy;

11. Remove once cooked and place on paper towel to remove excess oil;

12. Sprinkle with salt, serve and enjoy;

Prawn and Chorizo Skewers 

Ingredients:

• 600gm Raw Prawn tails

• 1 Packet of Gotzinger Chorizo

• Butchers Axe El Hacha

Instructions:

1. Prepare prawns tails if you have full prawns

2. Slice chorizo to similar thickness as prawn tails (if prawn tails are large you can pre cook

chorizo to ensure you don’t over cook the prawns)

3. Place prawn tail on skewer, followed by slice of chorizo (wrapping tail around chorizo

slice)

4. Apply a good coating of El Hacha

5. In a hot frying pan cook the skewers until the prawns are cooked

6. Sprinkle with salt, serve and enjoy;

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Prep  20min         I Cook   1hr           I Serves 4

4 Waygu porterhouse steaks (at room temp)

4 potatoes peeled and halved (or quartered depending on size)

Duck fat

Peas to serve

Yorkshire pudding

1C plain flour

½t salt

½t garlic powder

½t oregano

3 eggs

1C milk

¼C oil (I prefer vegetable but anything with a high smoke point works)

Gravy

2T plain flour

2T butter

2C good quality beef stock

1t cracked black pepper

Salt to taste

Method:

1. Preheat your smoker to 430F (or oven to 220C) or as hot as you can get it. You want it banging before putting in your puddings.

2. Start by making your batter for your Yorkshire puddings. In a big bowl sift together your flour, salt, and garlic powder. Stir through oregano before making a well in the centre. Add eggs and half your milk and whisk together gradually until smooth. Add remaining milk and whisk to combine. Set aside in a cool place for 30min to rest.

3. Place potatoes in a medium saucepan and cover with cold water and a pinch of salt. Put on heat and bring to the boil. As soon as water starts boiling remove from heat and drain. Rough them up a little with a fork so you get lots of little crispy bits when you roast.

Place them in a large baking tray before seasoning well with salt and pepper. Place a few knobs of duck fat in the pan and use your hands to make sure the potatoes are covered as well. Put pan in your hot smoker/oven. 

4. Add 1t oil to each hole of a large 12-hole muffin tray. Place this on fa flat baking tray and pop in the oven with your potatoes to heat up (around 10min is ideal)

5. Meanwhile, in a medium frypan you’re going to want to start your ‘rue’. Start by melting your butter over a low heat then gradually mix in flour till well combined. You’re going to want to gently cook this for around 10min or until you get a nice caramel colour, stirring continuously. The darker the rue the more flavour your gravy will have, so don’t be tempted to rush this step.

When you’ve got a nice colour gradually whisk in your stock till smooth and creamy. Season with pepper and salt to taste. Gently cook this down until you have achieved your desired consistency.

6. Now to finish your puds. Give your batter a quick whisk before transferring to a jug. Remove trays from oven and quickly pour batter evenly into each hole. They should be just over a half full.

Return trays to oven and bake for 15min until puffed up and golden. Reduce heat to 180c (350F) and cook for a further 10-15min until cooked through.

7. While the puddings are finishing off, you’re going to cook this beautiful piece of meat. Wagyu does not need to be messed with so just season liberally with salt and remember to always oil your meat not the grill.

When your grill is banging hot pop that sucker on to cook 3min each side (depending on the thickness of your steaks). I like mine medium rare and you can check this by feel, alternatively the internal temp would be around 135F.

Take off the grill and allow to rest (covered for 3-5min)

Serve immediately with your Yorkshire puds, potatoes, peas and gravy!

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Prep 40min    I Cook 40min     I Serves 4

Buffalo wings

2kg chicken wings

2 C plain flour

Salt

2/3 C of hot sauce (Siracha or Franks work great or rev up the heat with some Electric Dynamite)

1t Worcestershire

1½ T white vinegar

1t Korean chilli paste

¼ t garlic powder

100g unsalted butter

Green onions finely sliced

Vegetable oil for frying

Corn ribs

4 corn cobs quartered lengthways

4T Danny Balboa’s Crustin Timberlake spice rub

Beer-Battered Onion rings

2 large brown onions sliced into thick (2cm) rings

2 C plain flour

2t salt

2t paprika

1t garlic powder

½ t black pepper

1½ C pale ale beer (one you would be happy to drink. The better the quality the better the end result)

Vegetable oil for frying 

Method:

1. Start with your Buffalo wings. If you got whole wings cut them to separate into drumsticks and flats and trim off any excess fat. 

Season, dust in flour and deep fry (your oil should be 350F) till golden and crispy, this usually takes around 15min. Rest on a rack (over a baking tray to catch any excess oil)

For your sauce mix together in a small saucepan: Hot sauce, Worcestershire, vinegar, chilli paste, garlic powder and butter. Let this simmer gently until everything has come together, and it has thickened slightly (5min). When ready to serve toss your wings through the hot sauce. Sprinkle with green onions.

2. While you oil is still hot chuck in your corn ribs and fry till golden, crispy, and slightly curled. This will take approx. 10min. Remove and place on a rack (over a baking tray to catch any excess oil) before tossing in a bowl to season evenly with your spice rub.

3. For your onion rings; mix in a large bowl all your dry ingredients holding in reserve ½ C of flour (1 ½ C flour, paprika, garlic, salt, pepper) before adding your beer and whisking until well combined. Let rest for 10 min.

4. Toss your onion rings in the remaining flour before dipping into batter. Shake off any excess then immediately drop them into your oil (make sure it’s cranked up a little higher at 375F). Do this in batches making sure not to overcrowd the pan. Cook until golden, flipping once halfway through for a total of around 3min. Transfer to a rack and season immediately with salt. Repeat with remaining onions.

5. Serve your gameday snacks with a nice cold beer or alternatively turn them into a meal by serving with white rice.

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Prep 25min       I Cook 2hrs 40min     I Serves 4

6 x lamb shanks

Pickled jalapeno

1 bunch coriander 

Green onions finely sliced

Oaxaca cheese

12 Corn tortillas

Marinade

1 can pineapple crushed

1 big brown onion, peeled and diced

5 garlic cloves crushed

1T Danny Balboa’s Crustin Timberlake spice rub

2T brown sugar

1t chicken stock powder

1T cumin

1T Maggi seasoning

2T soy sauce

3C pineapple juice

1 orange (zested + juiced)

3 green onions roughly chopped

1 Jalapeno (fresh roughly chopped)

1T salt

Method:

1. Trim and brown off shanks in a banging hot pan. Set to the side.

2. In the same pan, reduce heat to medium and throw in your pineapple, onion and garlic. You want to gently caramelise these guys before adding in your remaining ingredients (add dry ingredients first, then liquids for the best result). Crank the heat back up and bring your marinade to a boil. 

3. Put your shanks in a deep baking tray and pour over marinade. Cover and place in your moderate oven or smoker (180c/350F). Let it do its thing until tender and coming off the bone, around 2½ hrs.

4. When ready take out your shanks and pull all the meat off the bones (remove any sinew or fatty bits). Strain a cup or two of your marinating liquid back into a saucepan over med/high heat to reduce by about 1/3. When ready to serve warm up your meat by frying quickly in a hot pan with a good drizzle of your marinade

5. To serve fry off your corn tortillas in a little butter and serve topped with lamb, jalapeno, coriander, spring onions and crumbled Oaxaca cheese. 

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Prep 30min    I Cook  10min     I Serves 2

12 Green prawns (shells and veins removed w/ tail intact)  

Handful fried shallots

1 green shallot finely sliced

1 red chilli finely sliced

oil

Marinade

Zest of 1 lime 

1 red chilli finely diced

1 clove garlic crushed

1 spring onion finely chopped

¼ C soy sauce

¼ C maple syrup

1T red wine vinegar

Salad

1 papaya

½ bunch coriander

4 green shallots finely sliced

½ bag bean sprouts (rinsed and drained)

Dressing

Juice 1 lime

1T Maggi seasoning

1T sesame oil

1t soy

1t honey

Pinch of Salt & pepper

Method:

1. Heat BBQ (or griddle pan)

2. Slice papaya leaving skin intact, lightly salt and oil. Grill till caramelised. When slightly cooled. Scoop out of skin and cut into slithers 

3. Mix all salad ingredients in a bowl and set aside

4. Combine dressing, set aside

5. Thread each prawn lengthways onto wooden skewer 

6. While grill is heating up mix together marinade in a bowl. When hot lightly oil grill and put your prawns on, basting with marinade continuously till caramelised and charred (This will take approx. 4-5min depending on the size of your prawns)

7. Dress salad and served topped with prawns and a sprinkle of fried shallots, fresh chilli and green shallots

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Prep 25min (plus curing)  I Cook  2hrs (plus resting)   I Serves 4

1.5kg pork belly

12 Bao Buns 

Bunch radish thinly sliced

Black sesame seeds

Bunch of coriander

2C Chicken stock

Salt

Glaze

3T white miso paste

½ C water

370g jar raspberry jam

1/3 C brown sugar

1/3 C red wine vinegar

2T maple syrup

1T American mustard

½ t salt

10g butter

Quick Pickle

2T white sugar

1T salt

1C white vinegar

1C water

1T whole fennel seeds

2 garlic cloves peeled

Method:

1. Score pork and cover evenly with salt. Place on a rack in fridge for as long as possible, preferably overnight.

2. We are doing this guy quick and fast, so you want your BBQ/Smoker/Oven as hot as possible. Place your pork on rack over a baking tray and put in hot boi of your choice for 30min before reducing the temp to 220c and pouring your stock into the baking tray. Cook for another 1hr 20min, till tender (or until your pork reaches an internal temp of 180f.) If your crackling is colouring too much just slice it off and set aside.

3. While your pork is doing its thing prepare your pickle. Chuck all ingredients for your pickle juice into a small saucepan and bring to the boil. Place your sliced radish into a glass jar then cover with your boiling liquid before sealing and popping it into the fridge to cool

4. To make your glaze, in a small saucepan add the water and miso and stir over low heat until dissolved. Add remaining ingredients and continue stirring over low heat until sugar is dissolved. Add your butter and gently reduce until your glaze becomes thick and glossy (approx. 20min)

5. When everything is good to go prep your bao buns. The best way to do this is to line a bamboo steamer with greaseproof paper and layer your buns inside. Place steamer in a wok over boiling water for 5-7min until buns are heated through

6. At serving time I like to remove crackling, chop, and set aside in bowl before quickly frying slices of the pork in a banging hot frypan, adding a drizzle of glaze toward the end. Literally just a minute or 2 each side to crisp and caramelise those little suckers before serving. 

7. To serve just place buns, sliced pork, crackling, extra glaze, pickle, coriander & sesame seeds on table and everyone can choose their own adventure.

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Prep 40min         I Cook 40min             I Serves 4

1kg chicken thighs trimmed and halved

1T soy sauce

4T Rub-it Downey Jnr spice rub

2C plain flour

4t salt

1T chicken stock powder

4 eggs

1T milk

2T Danny Balboa’s Electric dynamite (or hot sauce of your choice)

Vegetable oil for deep frying

1C maple syrup

½ shot bourbon

8 rashers streaky bacon fried crispy

4 large dill pickles sliced

4 slices Swiss cheese

Coleslaw

Red cabbage finely shredded

Carrot shredded (use a mandolin)

Red onion finely sliced

3T whole egg mayo

1T apple cider vinegar

1T pickle juice

1T Danny Balboa’s Snake Oil 

1T American mustard

Waffles

2C plain flour

1t salt

4t baking powder

1t garlic powder

1t paprika

2 eggs

1½C warm milk

Oil for frying

Method:

1. Start by prepping your waffle batter. In a large bowl mix together all your dry ingredients. In a separate bowl whisk together your milk and eggs. Pour milk mixture into dry mix and beat until blended. For later ease of use, place in a squeezy bottle and set to the side.

2. In a large bowl mix together your cabbage, onion, and carrot. In separate bowl whisk together mayo, vinegar, pickle juice, hot sauce and mustard. Season lightly with salt and pepper before stirring through your coleslaw. Cover and set aside.

3. Fill deep saucepan with oil and heat to 350F

4. Meanwhile put chicken in bowl and cover evenly with soy and half (2T) of the Rub-it Downey Jnr.

 In separate bowl mix flour, stock powder, salt, and remaining rub.  In 3rd bowl make egg wash with eggs, milk, and hot sauce. Whisk till light and fluffy

Dip marinated chicken into egg wash then flour. Shake off excess. Drop into heated oil and fry till golden and crunchy (approx. 15min or to internal temp of 165F)

5. Make your sauce by mixing the maple syrup and bourbon together in a small saucepan and bringing to the boil over medium heat. This can gently simmer away while you do your waffles.

6. Preheat your waffle iron over med/high heat before spraying liberally with oil. Cover evenly with batter (remember these guys will fluff up as they cook so don’t overload the waffle iron). Cook the waffles until golden and crisp on both sides, flipping halfway through.

7. Serve immediately topped with Swiss cheese, fried chicken, maple bourbon sauce, coleslaw, bacon and pickles.

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Prep 20min  I Cook  30min (plus resting)   I Serves 2

Rack of lamb

2T Rub-it Downey Jnr spice rub

2 pears cut into quarters (skin and seeds removed)

1 fennel bulb thickly sliced

½ C plain flour

2 eggs

Splash of milk

Bunch of asparagus, bottoms trimmed

Vegetable oil for deep frying

Sauce

1 pear skin removed, roughly chopped

1 brown onion finely diced

1C red wine

¼ C red wine vinegar

¼ C Worcestershire sauce

1½ T brown sugar

1½ T soy sauce

4 cloves garlic crushed

1T Dijon mustard

2t beef stock powder

2t salt

2t pepper

Big bunch rosemary

10g butter

Method:

1. Trim lamb rack of excess fat or any sinew. Season evenly with rub.

2. In a hot pan fry brown your rack of lamb. You want a nice even colour before popping it into a baking tray and into a moderate oven or smoker (180c/350f) 

Depending on the size of your rack it should only take approximately 15-20min. It’s good to go when it reaches an internal temp of 125F. Remove from heat, cover and set aside to rest for 10min (internal temp should rise slightly here, making it a perfect medium rare)

3. In the same pan you used for your lamb start your sauce. Pop it over medium heat and add onions and pear to caramelise together (approx. 10min). Once they are nice and golden deglaze the pan with your red wine (this is just a fancy way of saying pour it in and soak up all those yummy crispy bits on the bottom of the pan). Let this bubble away for a few minutes to cook out the alcohol before adding the vinegar and Worcestershire and allowing to reduce again by half (5min)

Add in all your remaining ingredients (except the rosemary). Whisk well to make sure it all comes together smoothly and leave simmering while your prep your fennel.

4. Heat your oil in a second saucepan. It should be deep enough for fennel to be completely covered. Cut your fennel into wedges and dust in flour. When your oil hits 350F shake off excess flour and drop in your fennel chunks being careful to not overcrowd your pan. When golden and crispy remove from oil and season lightly with salt. (The best time to do this is while your meat is resting)

6. By now your sauce should have cooked down nicely. Strain and return to pan before dropping in a few sprigs of rosemary and your knob of butter.

7. Grab your asparagus and chuck it on a banging hot grill to get some nice char, then arrange on a plate with some of your crispy fennel, a couple of roasted pears and your sliced lamb cutlets. Serve drizzled in sauce with some extra in a jug. (It is bloody delicious; everyone will want extra!)

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