Chicken Pot Pie Ingredients:

Chicken Pot Pie Directions:

• Chicken Tikka Boneless 2 cubes
• Onion 1
• Pizza Dough 1 (10 inch)
• Capsicum 1/2
• Cheddar Cheese 4 tbsp
• Mozzarella Cheese 1/2 cup

Pizza Sauce:

• Olive Oil as required
• Garlic 3 cloves
• Tomato Puree 1 can
• Tomato Paste 2 tbsp
• Crushed Red Chillies to taste
• Oregano Fresh 1 tbsp
• Basil Fresh 1 tsp
• Salt to taste
• Crushed Black Pepper to taste
• Sugar 1/4 tsp
• White Vinegar 1/4 tsp

Cooking Directions:

Ingredients:

Method:

Tip:

• 7g sachet fast-action dried yeast
• 1 tsp golden caster sugar
• 250g plain flour
• 2 tbsp olive oil

For The Filling:

• 1 tbsp olive oil, plus extra to finish
• 500g pack lamb mince
• 2 garlic clove, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp mild chilli powder
• 50g raisin
• zest 1 lemon
• 3 spring onion, finely sliced
• 50g toasted pine nut
• 100g feta cheese

For The Sauce:

• 8 tbsp tomato ketchup
• 2 tbsp pomegranate molasses
• 1 tbsp very finely chopped red onion

Method:

• 200g short-grain or sushi rice, rinsed
• 100g panko breadcrumbs
• 1 tsp turmeric
• 1 tbsp vegetable oil
• 1 egg white
• 450g pork fillet, trimmed and cut into 8 pieces
• coriander sprigs, to garnish (optional)
• pickled ginger, to serve (optional)

For The Sauce:

Method:

• To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
  
• Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato puree, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidizer until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
  
• While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
  
• Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
  
• Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.

Tip:

• Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice.

1. Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that’s long enough so the ends stick out a centimeter or two – use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
2. Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.
3. Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don’t throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favorite pickle.

• 1 large chicken
• 5 beef short ribs (about 3kg), ribs separated
• 2kg piece boned pork shoulder, rind removed
• Texas barbecue sauce
• sliced sweet white onions and sliced gherkins, to serve 

For the brine and rub:

• 8 tbsp good-quality flaky sea salt
• 2 tsp fennel seeds
• 1 tbsp black peppercorns
• 3 bay leaves
• 2 tsp cayenne pepper
• 1 tbsp smoked paprika.
• 2 tsp garlic salt
• 150g soft light brown sugar
• 50g golden caster sugar

Method:

1. You’ll need to brine the meat at least 24 hrs before your BBQ. First, spatchcock the chicken. Flip the chicken over so the backbone is facing you. Use a sturdy pair of kitchen or poultry scissors to cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint.
2. Put each cut of meat in a separate, large seal able bag. Sprinkle 1 tbsp salt into each bag and massage it all over the meat. Squeeze the air from the bags, seal tightly and put in the fridge for 24 hrs.
3. Tip the remaining salt, fennel seeds and peppercorns into a mortar. Tear the bay into small pieces and add this too. Crush the ingredients with the pestle until finely ground. Add the cayenne, paprika, garlic salt and sugars, and mix well. Remove the meat from the bags and pat dry with kitchen paper. Cover each cut with the rub, making sure you get into every nook. Return to the fridge for at least 1-2 hrs while you prepare the barbecue, or up to 24 hrs.
4. You’ll need to start the barbecue 7-8 hrs before you want to eat. Heat the coals and leave them until ashen. Add your wood chips, if using. When the flames have died down and you’re left with smoky cinders, push the coals and wood chips to one side of the BBQ pit, then replace the grill and add the beef and pork, placing them above the empty side of the pit – this will ensure the meat smokes but doesn’t burn. Pull down the lid and cook the meat for 30-40 mins, turning every now and then, until a dark crust has formed around the meat. Don’t be afraid to take it quite far, the crust should be almost black (but caramelized as opposed to burnt). Heat oven to 140C/120C fan/gas 1.
5. Transfer the meat to roasting tins, wrap tightly with foil and cook in the oven for 5-6 hrs until really tender.
6. When the meat has 1 - 1 1/ 2 hrs to go, reheat the BBQ and wait for the coals to turn ashen before adding more wood chips. When the flames have died down, push to one side as before. Put the chicken on the BBQ, bone-side down, above the empty side of the pit. Cook for 20-25 mins on each side or until cooked through – check by piercing a leg to see if the juices are clear, or use a meat thermometer to check the internal temperature has reached 70C. Wrap tightly in foil and set aside to rest.
7. After 5-6 hrs, the beef and pork should be really tender. Remove from the oven and leave to rest for 15 mins.Brush this over the meat for a glossy finish. Remove any string from the pork and shred the meat. Cut the chicken into portions and serve everything on a big platter with the sliced sweet onions, gherkins and sides.

Recipe from Good Food Magazine