Based on instructions from Kevin is Cooking

Ingredients

• jalapeño peppers (washed and dried)
• smoking chips (traditionaly pecan, but we used oak whiskey barrel chips)

Smoking

• Put the smoking chips in an aluminium tropfschalen
• Covered with tinfoil and pierce a few holes to let the smoke out
• Place directly on the heat plates on one side of the grill – don’t put the grill back over it (as pictured here) you will need access to replenish the wood chips
• Place the washed and dried jalapeños in a single layer on a wire rack on the opposite side of the grill
• Bring temp up gradually to 90-110°C
• Smoke the jalapeños for 3 hours – you will need to juggle the gas setting to keep the temperature that low on the Weber
• Dry or store in Adobo sauce

Based on a recipe by Nagi.

Ingredients

• 1kg beef cheeks
• 3 tbsp vegetable oil
• 4 shallots (roughly chopped)
• 6 cloved garlic (sliced)
• 2 sticks of celery (roughly chopped)
• 2 carrots (roughly chopped)
• sprig of thyme
• 4 fresh bay leaves
• 500ml red wine
• 250ml beef stock
• 2 tbsp redcurrant jam
• salt
• pepper

Method

• Cut off any large pieces of fat or sinew, if your butcher hasn’t already done so
• Heat the oil in a large heavy-bottomed pan and brown the cheeks
• Transfer the cheeks to the slow-cook
• Saute the onion and garlic for a few minutes until starting to soften
• Add the celery and carrot and cook for a few minutes more
• Transfer the sofrito to the slow cooker
• Deglaze the pan with wine
• Pour the wine into the slow cooker
• Add stock, redcurrent jelly, herbs, and salt and pepper to taste
• Slow cook on high for 4 hours
• Turn down to low and cook for another 2 hours
• Turn to keep warm mode and leave to simmer for another 2 hours
• Use a large ladle to spoon the liquid out to a saucepan, leaving the meat and veg in the slow cooker
• Boil the sauce to reduce by between a third and a half
• Return to slow cooker
• Serve with creamy mash, kale, and horseradish

Ingredients

• large piece of ginger
• 3 or 4 cloves garlic
• 1 medium white onion (finely chopped)
• 1 medium red onion (sliced)
• 2 sticks celery (finely chopped)
• 1/2 tsp fenugreek seeds
• 1/2 tsp brown mustard seeds
• 1 carrot (half chopped finely, half roll-chopped)
• 2 fresh chili peppers (one deseeded & chopped, one whole)
• 2 or 3 tbsp curry powder (see Curry Powder)
• 2 chicken legs in 4 pieces
• 2 tbsp tomato puree
• 1 knorr chicken stock pot
• handful of broad beans

Method

1. blend the garlic, ginger, celery tops and a little water to make a paste
2. fry the onion and celery on a high heat
3. add the whole spices
4. add carrot
5. add peppers
6. cook until the onions start to brown
7. turn it down and add a splash of water to cool the pan
8. when the water burns off, add the curry powder and fry for a second
9. add the paste and fry for a few seconds
10. add the chicken legs
11. stir to get the chicken well coated in the spices and paste
12. add enough water to cover the chicken, tomato paste and stock pot
13. turn right down and simmer as low as possible for an hour or so or until the chicken is cooked and the sauce has reduced
14. for the last few minutes chuck in the handful of broad beans
15. serve with rice, mango chutney, and plain yoghurt

Forget this recipe, do this instead: Sandwich Bread

Ingredients

• 500g strong white bread flour
• 1 ½ tsp fine salt
• 1 tsp caster sugar
• 15g butter (softened)
• 1 sachet yeast
• 300ml warm water (1 part boiling : 2 parts cold)

Method

1. Lightly oil loaf tin(s) and set aside.
2. Mix together the flour, salt and sugar in a large bowl.
3. Rub in the butter until the mixture resembles fine breadcrumbs.
4. Stir in the yeast.
5. Make a well in the centre of the flour mixture and add the warm water.
6. Mix together with a cutlery knife until a soft dough starts to form – this will take a couple of minutes.
7. On a lightly floured surface, knead for 10-15 minutes until the dough is smooth and elastic.
8. Form into a ball.
9. Lightly oil a clean bowl, put the dough into it, then cover with oiled cling film and leave in the proving oven for 1 or 2 hours until the dough has doubled in size.
10. Knock back the dough by gently kneading just 5 times for 2-3 minutes to get the air out.
11. Shape into a loaf and drop into the loaf tin.
12. Cover again with the lightly oiled cling film and allow to prove for 45 minutes to 1 hour until doubled in size again.
13. Sprinkle the top with a little flour and use a sharp knife to make a shallow slash in the top, around 1cm deep, from one end to the other.
14. Turn oven up to 220C.
15. Bake for 15-20 minutes, then turn down the heat to 200C, and cook for 15-20 minutes or until sounds hollow when tapped underneath.