Chilli-crusted roast beef
Serves 6-8
1.3-1.5kg joint of beef, such as chuck or topside
80g English mustard
1 tbsp wholegrain mustard
2 tbsp Worcestershire sauce
2 tsp paprika
2 tsp onion powder
3 tsp coarsely ground black pepper
3-4 fresh green chillies, diced
Sea salt
1 Preheat the oven to 190C/Gas 5. Set up a wire rack in a roasting pan. Prepare the roast beef by cutting away any large fat caps or sinew, although most butchers will have already done this for you.
2 Put both mustards in a bowl, along with the Worcestershire sauce, paprika, onion powder, pepper and chillies. Stir until a chunky paste is created.
3 Season the beef generously with salt, then put the roast on the rack. Press the paste all over the top and sides of the meat to form a crust about 5mm thick all over. It’s easiest to do this using clean hands, but you can use a spatula if you prefer.
4 Place the beef in the oven and cook for 50-60 minutes, until the internal temperature reaches 60C. Transfer to a board, cover loosely with foil and rest for at least 20 minutes before carving.
Cider-brined pork chops with mustard sauce
Serves 4
4 thick centre-cut bone-in pork chops
2 tbsp olive oil
For the brine
1 litre cider
1 bay leaf
6 allspice berries
65g sea salt
60ml maple syrup
For the mustard sauce
65g mustard
2 tbsp wholegrain mustard
1 tbsp apple cider vinegar
2 tsp chopped tarragon
1 tbsp Worcestershire sauce
1 tbsp maple syrup
½ tsp freshly ground black pepper
Pinch of sea salt
1 To make the brine, combine all the ingredients in a small saucepan over a low heat until the salt has dissolved. Allow the mixture to cool.
2 Put the pork chops in a dish and pour the cooled brine over the top. Weight the meat down with a plate if necessary. Cover with clingfilm and place in the fridge overnight.
3 Preheat the oven to 190C/Gas 5. Heat the olive oil in an ovenproof frying pan over a high heat. Remove the chops from the brine, pat dry with kitchen roll and place into the hot pan. Sear the chops for 2-3 minutes on each side, then transfer the pan to the oven to finish cooking. Cook until the meat reaches an internal temperature of 60C.
4 While the meat is cooking, make the mustard sauce. Combine all the sauce ingredients in a small saucepan and heat gently until warmed through. Serve the pork chops drizzled with the mustard sauce.
Sumac-dusted roast chicken
Serves 4-6
1 x 2kg chicken
Sea salt
Half a lemon
2 garlic cloves, peeled
1 tbsp sumac
1 The day before you intend to serve, rinse the chicken well under cold water, removing any giblets and trimming back any excess fat from around the cavity. Use kitchen roll to pat the entire chicken dry, then season liberally with salt. Tuck the wings under the bird, then place it, breast side up, into a roasting pan with a rack. The rack keeps air circulating around the bird during cooking, which helps to encourage crispier skin. Leaving it uncovered, put the pan in the fridge overnight, or for at least 8 hours. When you remove the chicken from the fridge, avoid getting any liquid on the skin – it’s this dryness that will help create really crunchy skin.
2 Preheat the oven to 220C/Gas 7. Cut the lemon in half again and place into the cavity of the chicken, along with the garlic cloves. Use butcher’s twine to truss the legs together, wrapping it around the end of the legs to secure them. Sprinkle the sumac evenly over the chicken.
3 Transfer the pan to the oven and roast for 45-60 minutes, until the internal temperature reaches 71C. To check this, insert your thermometer between the chicken leg and thigh, making sure not to touch bone (which will give you a false reading). Technically, 74C is the safe temperature for chicken, but it will continue to cook after you remove it from the oven.
4 Once the chicken has reached the correct temperature, remove from the oven and let it rest for at least 15 minutes before carving.
Lamb cutlets with rosemary
Serves 6-8
2 French-trimmed lamb racks, fat cut off, about 500g each
2 tbsp olive oil
2 tsp ground cumin
3 tsp sea salt
3 tsp freshly ground black pepper
1 sprig rosemary
½ tsp dried rosemary
1 tsp salt
1 lemon, halved
1 Preheat the oven to 180C/Gas 4. Place the lamb racks on a board. Rub 1 tbsp olive oil over each rack, then sprinkle with the cumin, sea salt and pepper.
2 Place an ovenproof frying pan on the stove over a high heat. Sear one lamb rack for about 2 minutes on each side. Remove and repeat with the second rack.
3 Return both racks to the pan, then transfer to the oven to finish cooking. Cook until the lamb reaches an internal temperature of 54C, which will take 10-14 minutes. As soon as it is cooked, remove the pan from the oven and place the racks on a board. Cover with foil and rest for 5-7 minutes.
4 Combine the fresh and dried rosemary and salt. To serve, slice the racks into single or double bone chops, then drizzle with a little fresh lemon juice and sprinkle with the rosemary salt.
Peanut butter chicken wings
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Serves 4-6
1kg chicken wings
Sea salt
4 tbsp strawberry jam
2 tbsp smooth peanut butter
1 tsp sambal oelek or chilli paste
2 tbsp Worcestershire sauce
2 tbsp light brown sugar
2 tsp paprika
2 tbsp chopped peanuts
1 Put the chicken wings in a large resealable plastic bag and season well with salt.
2 In a bowl, mix together the jam and peanut butter. Add the sambal oelek or chilli paste, Worcestershire sauce, brown sugar and paprika, and mix thoroughly. Pour the marinade into the bag, and massage the bag gently to distribute the marinade over all the chicken wings. Place the bag in the fridge to marinate for at least 2 hours, or preferably overnight.
3 Heat a grill to medium. Place the wings on the grill and cook, turning them every 2-3 minutes. This should allow the colour to develop without burning before the chicken is cooked all the way through. Continue to turn the wings until they are nicely browned with charred areas.
4 Place on a tray to cool slightly before serving. Garnish with chopped peanuts.
Roast leg of lamb with lemony shallot butter
Serves 6-8
1 x 1.5-2kg boneless lamb leg
2-4 garlic cloves, crushed
Sea salt
2 tsp garlic powder
2 tsp onion powder
2 tsp dried oregano
½ tsp ground nutmeg
½ tsp ground cinnamon
1 tsp freshly ground black pepper
2 tbsp olive oil
For the lemony shallot butter
60ml extra virgin olive oil
1 large shallot, finely diced
60g butter
Zest and juice of 1 lemon
½ tsp sea salt
¼ tsp freshly ground black pepper
½ tbsp chopped oregano
1 Preheat the oven to 200C/Gas 6. If the lamb leg is trussed or in netting, remove the strings and unroll the leg. Spread the crushed garlic all over the inside of the leg, and season generously with salt. Roll the leg back up and replace the netting, or truss it with twine to secure it back in a roll.
2 In a bowl, combine the garlic powder, onion powder, oregano, nutmeg, cinnamon and pepper. Drizzle the olive oil over the leg and then massage the spice mix all over. Season well with salt.
3 Put a wire rack inside a roasting pan, and pour in enough water to cover the bottom, but not touch the bottom of the rack. Place the lamb leg on the rack and transfer to the oven. Cook until the meat reaches an internal temperature of 57C, which will take about 1½ hours. When cooked, remove the roast, loosely cover with foil and rest for 10-15 minutes.
4 While the lamb is resting, make the lemony shallot butter. Place all the ingredients in a small pan and cook over a low heat for 5-10 minutes, stirring occasionally, until the butter has melted and the sauce has combined.
5 Cut the lamb into thin slices and drizzle with the lemony sauce. Serve immediately.
Dukkah-crusted lamb loin
Serves 4-6
150g pistachio nuts
135g skinless hazelnuts
40g sesame seeds
2 tbsp coriander seeds
1 tbsp cumin seeds
4 lamb loin fillets (about 750g in total)
Sea salt and freshly ground black pepper
1 tbsp honey
1 tbsp pomegranate molasses
2 tbsp olive oil
1 Preheat the oven to 180C/Gas 4. Put the pistachio nuts and hazelnuts on a baking tray and toast in the oven for about 5 minutes, or until fragrant. Keep an eye on them to ensure they don’t burn. Remove from the tray and set aside.
2 Toast the sesame, coriander and cumin seeds in a small frying pan (without oil) over a medium heat until fragrant, swirling the pan to keep the seeds from burning. Remove from the pan and allow to cool slightly.
3 Pour the nuts and seeds into a food processor and pulse five or six times until the mixture resembles small breadcrumbs. Don’t overwork the mix, as the nuts will begin to release their oils. The dukkah should be dry and not at all moist.
4 Season the lamb well with salt and pepper. Combine the honey and pomegranate molasses in a bowl. Pour the dukkah onto a large plate. Working with one fillet at a time, brush the molasses mix onto the lamb, then roll it in the dukkah.
5 Heat the olive oil in a frying pan over a high heat. Add the lamb and brown for 1-2 minutes on each side. Be gentle when turning the fillets to keep the crust intact. Place the browned meat on a baking tray, then transfer the tray to the oven to finish cooking. Cook until the lamb reaches an internal temperature of 57C, which will take 10-15 minutes. Remove from the oven, cover loosely with foil and rest for 5-7 minutes before slicing and serving.
Recipes extracted from Hardcore Carnivore by Jess Pryles (Murdoch Books, £20)
