A Fine Onion Bourbon Bone Marrow Jam

Transcription

1 A Fine Onion Bourbon Bone Marrow Jam We all know how much I love my onion and bourbon jam with almost anything BBQ and with the addition of some smoked bone marrow it takes this a goto to impress. The smoked bone marrow adds a sweet, rich background base that attaches it so well to pulled pork or brisket. In general red onions are sweeter and make great onion jam and cooked to this recipe its like a relish. I happily dilute with a bit more bourbon then warm it up when I want a thinner sauce more like a gravy with a fuller bourbon flavour. Ingredients 100g butter 6 cups medium sliced red onions, 1/2 cup bourbon, My goto is Jack Daniel s Old No:7 4 tbs honey, 1 cup smoked bone marrow (recipe below) 3 tbs balsamic vinegar, 1 tsp sumac, Sea salt and freshly ground black pepper to season. Smoked Bone Marrow About 8-10 marrow bones split lengthwise by your butcher to expose the marrow Salt and pepper to season

2 Oil Give the marrow bones a careful wipe off to remove any little bone fragments that may be there. Season the marrow in the bones with salt and pepper and some oil and place in your smoker for minutes, indirect cooking at approximately 300f. I like a little bit of applewood smoke to add a light, sweet smoke flavour. Remove and rest to cool enough to handle and scrap out with a teaspoon into a small bowl. Making The Jam Melt the butter in a heavy-based saucepan over medium heat, do not let it bubble/cook to a point when it starts to darken in colour. Add the onions, reduce to medion low and cook, stirring occasionally, until they re very soft and stringy but not brown, 12 to 15 min. Add the bourbon, sumac and honey and continue to cook over medium low if you haven t already, simmer, stirring occasionally until the mixture is thick and jammy, another 20 to 30 min. Add the vinegar and smoked marrow, season with salt and pepper to taste and simmer for another 10 minutes on low. Taste and adjust seasoning if required. You can bottle as is or blitz in a food processor to a medium or fine blend. Bottle in a warm jar, seal and store in fridge. Use within 2 weeks.

3 Making A Beef Burger That Will Impress Mincing your own beef mince is a life changing experience if you have never done it before. The flavour you get from it makes you realise that there is no better way. Just ensure there is a good amount of visible fat in the mix. If you don t like the fat, well maybe a perfect burger is not for you. You can blend in your own choice of herbs and spices for the best burger taste in town. I have a Kenwood with mincer attachment and use a 10mm plate for a course (ground) mince. I work to achieve a 20/80 ration of fat to beef. 30/70 is the ratio when I am making pork burgers. Brisket and chuck are my two preferred options for beef burgers. Once you have ground the beef and fat to your desired ratio, in a big bowl add your chosen seasoning and spices (flavours) and mix around with your hands to combine. If you ve used different cuts make sure they are mixed through. Be gentle when you are combing and don t over work the blending. Note: When mincing in the seasoning I only add a small amount of salt at this stage, a quarter of the normal salt added. Salt at normal levels too early will cause the muscle proteins start to dissolve resulting in a dense, sausage like patty. I season with salt about 10 minutes before cooking.

4 Form the mince in to balls and weigh them adding or removing to get tour desired weight. I usually make 200g patty s. I don t go below 125g in size. Press down the balls with your hand to form the patty. Again, don t overwork the meat or it will be too dense. Cooking For that perfect flavour in the patty I direct grill over charcoal. You can smoke them, reverse sear them, sear on a flat plate but as this is about the perfect burger patty I love the flavour of the charcoal. Cooking the patty s in this way for me maximises that crunchy exterior formed by the maillard reaction while still extracting the extra flavours that come with charcoal and wood-fire based cooking. Take your patties out of the fridge and season with salt and pepper. I put the lightest smear of oil on the patties just to help the seasoning stick. Be liberal with your seasoning, especially the pepper, as this is what will form that delicious crust. Put your patties on the grill, flipping once a good crust has formed. Make sure you have a solid scraper/spatula as you need to be confident when sliding it under the patty or else you ll leave half of it on the grill. Cook to your desired doneness. I like to cook to a just becoming medium around the f (57-60c). If you opted for a thick patty, 200g or more you may find you need to pop the lid on your Que for a touch to help the patty cook through a little faster. Apply cheese once you re a couple of degrees off your desired doneness and pop the lid back on to melt and then rest a couple of minutes and build your creations and serve. More

5 about this in another post. Harringtons Black Pudding Bacon and Egg Brunch I love a tasty brunch and this was quick to plate and perfect the other week. I had some cubed roasted vegetables leftover from the night before and with some of Harrington Small Goods in the fridge, their yummy dry cured streaky bacon and black pudding so I made myself and a couple of friends very happy. I have been cooking with Harrington Small Goods for years and love their range. Check out their website for a wide selection is very traditional small goods that are well worth trying. Serves 4 Extra virgin olive oil 2 cups of diced, leftover roasted vegetables Harringtons black pudding, cut into eight (1cm/½in) slices or 4 long slices) as in the image 8 rashers of Harringtons drycured bacon

6 2 teaspoons white vinegar 4 eggs (as fresh as possible), poach more if desired Salt and freshly ground black pepper Crusty bread, to serve if desired Preheat oven to 170C In a baking tray spread the leftover roasted vegetable cubes and give them a light coating of olive oul and season with salt and pepper. Bake for 10 minutes and turn oven down to 160C to keep them warm. Heat a frying pan over a medium heat and add one tablespoon of the olive oil. Add the black pudding in 2 batches and cook for one minute on each side until tender. Transfer to a plate lined with kitchen paper. Once drained add to the top of the vegetables in the oven to keep warm. Increase the heat a little, add the 4 bacon slices and sauté until lightly golden. Remove with a slotted spoon and drain on kitchen paper and then add to the black pudding to keep warm. Repeat To poach the eggs, bring a saucepan of water to the boil. Add the vinegar to the water, season with salt and reduce to a very gentle simmer. Carefully break the eggs into the water and simmer for three to four minutes until just cooked but still soft on the inside. Remove the eggs with a slotted spoon and drain on kitchen paper, trimming away ragged edges of egg white.

7 In 4 wide bowls serve the roasted with the black pudding, bacon and egg(s) on top of the vegetables. Enjoy!!! Drunken BLACK Pork Spare Ribs Serves 2 1kg rack of pork spare ribs 2 tablespoons (60ml) Stabler & Steel s Sauce Black 3 cloves of garlic, crushed 100g dark soft brown sugar 600g tomato tomato paste ½ cup bourbon 1 tablespoon (30ml) chilli sauce (optional, adjust to taste) Salt and pepper to season Preheat your oven on medium low to 150 C (130 C) fan. Peel and roughly chop the onion, quite rustic chop. Place a frying pan over a medium heat until its hot and sdd the olive oil and onions. Cook turning for 3-4 minutes and then add the garlic and season with salt and pepper and cook for another 5 minutes. Add the chilli sauce (if using) and brown sugar and cook, stirring, for a further 1 to 2 minutes until the sugar has melted.

8 Add the tomato paste and the Stabler & Steel s Sauce Black and bourbon then stir it to combine. Bring to the boil and then reduce the heat to a simmer for 10 minutes or until the sauce thickens. Place the ribs into a deep-sided roasting tray and pour the sauce all over the ribs. Cover with foil and cook in the oven for 2 hours. After 2 hours increase the temp to 180 C (160 C) fan, remove the foil and cook for 30 to 45 minutes turning and basting every 15 minutes. Remove from the oven and let the ribs cool down so they are not too hot to handle before serving. Serve while warm with finger bowls of warm water and lemon juice. Black Caramelised Onions with Bacon and Sweet Potato A great tasting spoon starter when you are entertaining and easy to bring together.

9 Makes about 1½ cups (Caramelized Onions) Ingredients 2 tbsp Stabler & Steel Sauce Magic Black 1/4 cup good olive oil 1 tbsp honey 1/2 cup thin sliced and diced smoky bacon 1 tbsp lemon juice 3 large red onions 1 tsp dried thyme 2 marge sweet potatoes, pealed, cooked and cubes 1 tbsp diced chilli (optional, adjust to taste) Salt and pepper to taste Method Slice the onions in half, then slice very thin. Heat the oil in a large skillet over medium heat and add the onions and bacon then season with salt and pepper. Stir constantly until the liquid starts to evaporates from the onions, about 8-10 minutes and then add the honey and lemon juice. You must stir so the onions so they don t steam in their own juices otherwise they will not caramelize. This takes about 15 minutes. Reduce the heat to a medium low, add the thyme, chilli (if using) and Stabler & Steel Sauce Magic Black, stir well and cook an additional minutes, stirring frequently, until the onions are a rich golden brown. Add the diced sweet potato cubed and lightly turn to mix and warm up, check seasoning and adjust to taste. Server in warmed (to the touch) tasting spoons and garnish with some diced chives or parsley.

10 Cornbread Muffin Cups 2 cups coarse cornmeal (available in New Zealand as maize flour or maize meal ) 2 cups flour (use gluten-free as required) 1/4 cup caster sugar 1 1/2 tablespoons baking powder 1 teaspoon salt 2 eggs 2 and 3/4 cups milk 1/2 cup sour cream 1/4 cup vegetable oil 1 1/2 cups cheddar (tasty) cheese, grated Fine diced fresh chilli to taste (optional) Preheat oven to 200C (400F) degrees, making sure its well warmed up. Grease a standard size muffin/cupcake tray.

11 Hot sauce match Smoky Dragon Chipotle Mix dry and wet ingredients in 2 separate bowls. Pour the dry over the wet and combine the ingredients gently taking care not to overmix, the batter should be a little lumpy. Pour into the muffin tray compartments, filling each to ¾ full. Bake for minutes until firm to the touch and lightly browned. Let muffins cool completely and using a teaspoon or a small knife cut or scoop out the middle of the muffin, making a deep well for your filling. Add your choice of warmed filling, leftover pulled pork is perfect. Top with a poached egg, garnish with diced chilli if using and serve. Hot sauce match Smoky Dragon Chipotle 300 Gram Burger Pattie Stacks

12 There is over 300g of meat pattie in each stack and they can be cut in two and pinned with a bamboo skewer. Serves 4-6 with sides Pattie Mix 300g each of lamb and beef mince 2 slices streaky bacon, diced fine (dry cured is the best) ½ brown or red onion, chopped finely 1 egg, lightly beaten 1/2 cup bread crumbs 1 tsp dried parsley 1 tsp dried rosemary ½ cup grated carrot Sea salt and freshly ground black pepper to taste 100g (4oz) sharp or taste cheese of choice, finely 2-3 tbsp olive oil Sauce 1 400g tin diced tomatoes 1 onion, chopped 2 cloves garlic, chopped 1 cup chicken or vegetable stock 2 tbsp tomato paste 1 tsp each dried rosemary, basil, oregano and thyme salt and freshly ground black pepper, to taste 2 tbsp oil

13 1 tsp dried chillies flakes (optional) 150g smoked or tasty cheese, grated In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly. Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut and weigh into 4 balls. Two x 200g each and 2 x 100g each. Shape into patties, cover and rest in the fridge for a couple of hours. In a pot heat the oil on the stove on medium and add the onion. Cook the onion for 5-10 minutes until they are soft. Add the garlic and dried chillies and cook stirring for another 2-3 minutes. Season with salt and pepper to taste and add the tomato, paste herbs and stock. Increase the heat and bring to a boil. Reduce and simmer for 30 minutes, stirring occasionally. The sauce can be made ahead and stored, sealed in the fridge for a couple of days until needed. Pre-heat bbq or oven grill to medium-hot and cook the patties for 6-7 minutes on each side. Remove from heat when done and rest for 5 minutes. (Smoker cooking directions below) Preheat oven to 180C. In an oven proof dish or skillet place a smaller pattie on top of a larger one. Put 2-3 tbsp s of the sauce over each stack and top with a smoked or tasty cheese. Bake in the oven to finish for minutes. Serve with desired sides. Slaw is a great choice. Cooking using a smoker Get your pit going and heat to 230 Deg F. Add patties to the smoker on a tray and cook for minutes or until the

14 internal temp reached 160 Deg F. Make the stacks and top with the cheese, return and cook until the cheese has melted. Plate and top with sauce. I use a mix of apple and oak wood compressed logs from Commodities NZ for flavour. Eezilite firelog apple or oak 10kg compressed smoking logs. Meatball Bacon Bombs Serves 6 Ingredients Meatball Mix 300g lamb, beef or pork mince, or a mix of your choice 1 egg, lightly beaten 1/2 cup bread crumbs, use gluten free as required 1 tsp Mrs Rogers dried parsley 1 tsp Mrs Rogers dried thyme 1 tsp Mrs Rogers dried rosemary 3 tbsp Mrs Rogers grated carrot 1 tsp Mrs Rogers dried basil

15 Sea salt and freshly ground black pepper to taste 100g (4oz) taste cheese, grated finely (optional, leave out for DF) 2-3 tbsp olive oil Onion cups 12 slices streaky bacon 3 meduim to large brown onions sliced in ½ and ends topped so they sit flat Bbq sauce of choice (sweet and sour is also good) Method Hollow out each of the onion halves so there is about 10mm all around making it into a cup. In a large bowl, combine all ingredients except the bacon and the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly. Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 6 even sized balls and place in each of the onion cups.. Wrap 1-2 slices of the bacon around each cup and pin with a tooth pick is required. Baste with bbq sauce and cook Smoker/BBQ Fire up your bbq and get stable at 110C (225F) Using an indirect cooking method cook the bombs for 1 1/2 hours smoking with fruit woods until cooked Oven

16 Preheat oven to 180C. Bake for minutes or cook until done basting again after minutes. Serve with choice of seasonal fresh vegetables. Honey Creamed Chicken with Bacon This is easy to make and can be quite cost effective to make when chicken thighs or breasts are on special and is yummy served over steamed or roasted vegetables. It is also great with pasta, rice or mashed kumara and potato. Ingredients 1/3 cup Manawa honey 5 skinless and boneless chicken breasts (or chicken thighs) 1/2 cup diced bacon, (I used 4 streaky bacon rashers) 3 level tbsp whole grain mustard 1 1/2 tbsp minced garlic, (or 3-4 cloves crushed garlic) Salt to season 1/3 cup cream 1 cup milk (skim or full fat almond milk may be used for a

17 dairy free option) 1 tsp corn flour mixed with 1 tablespoon water 1 tbsp olive oil 2 tbsp chopped fresh parsley or chives Method In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce and set aside for 20 minutes. Heat a nonstick pan (or skillet) over medium heat fry the bacon until crispy and transfer to a plate. In the same pan, sear chicken pieces on each side in the oil left over from the bacon until just beginning to brown (about 2-3 minutes per side). Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warmed plate leaving the sauce in the pan. Pour the cornflour mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan and coat with the sauce. Top with the bacon and garnish with parsley. Recipe developed for Manawa Honey NZ by Chef Jimmy Boswell 2017 Chef Jimmy Boswell & Manawa Honey NZ

18 Manawa Honey Glazed Cheese Scones I love a good scone and to achieve this its all about how you bring together the dough. Gluten Free Cheese Scones Ingredients 2 tbsp Manawa Honey, warmed to a liquid. Add a tsp lemon zest when warming 250g Gluten Free Self Raising Flour 1 tsp Baking Powder 80g Butter, unsalted, cubed Pinch of Salt 100g of mature Cheddar or tasty, plus extra for the top. 1 egg 75ml Milk You can also add chopped garlic, chopped bacon etc to your taste Method: Preheat the oven to 220 degrees C or for fan oven, 200 degrees C. Do this well before needing to bake so its fully up to temp and stable In a large bowl sift together the flour, baking powder and salt. Then rub together the butter and flour mixture until you have a breadcrumb like texture, then fold through the cheese. Add an egg and start to bring the mixture together using a

19 knife. Add the milk and use your knife to get an initial mix and then with your hands bring the mixture together dough. It does not have to be perfect and smooth. Lightly dust a work surface with flour then roll out the dough to 25mm thick. No thinner. Cut to shape with a knife or 5-7cm cookie cutter Place the scones on a baking tray lined with greaseproof paper. Lightly brush the top and sides of each scone with the honey then sprinkle over a little bit more cheese on the top is desired. Bake the scones in a preheated oven for minutes until they are golden brown. Leave the scones to cool on a wire rack or enjoy warm with butter. I love to have them with a creamy garlic butter. Recipe developed for Manawa Honey NZ by Chef Jimmy Boswell 2017 Chef Jimmy Boswell & Manawa Honey NZ