These buns are fantastic accompanied by an espresso.
- 310 ml buttermilk
- 55 g sugar
- 2 1/2 tsp instant dry yeast
- 1/2 tsp salt
- 640 g all-purpose flour
- 2 eggs
- 170 g unsalted butter, softened
- 165 g lightly packed brown sugar
- 55 g unsalted butter, melted
- 60 ml light corn syrup
- 30 ml water
- 1/2 tsp ground cinnamon
- 105 g lightly packed brown sugar
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- Buttermilk, for brushing
- In a bowl, combine the buttermilk, sugar, yeast and salt. Set aside.
- Combine the flour, eggs and buttermilk mixture in a stand mixer using the dough hook or in a bowl using a wooden spoon, until a dough begins to form.
- Add the softened butter.
- Knead the dough for 5 minutes. It will be soft and slightly sticky. Place in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour.
- In a bowl, combine all the ingredients with a whisk until smooth.
- Pour into a buttered 33 x 23 cm glass baking dish. Set aside.
- In a bowl, combine the brown sugar and cinnamon. Set aside.
- On a generously floured surface, roll out the dough into a 50 x 35 cm rectangle. Brush with the melted butter and cover with the brown sugar mixture. Roll the dough into a log 50 cm long. Cut into 12 slices.
- Place the dough slices onto the caramel. Cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Brush the buns with buttermilk. Bake for 30 minutes or until golden brown and cooked all the way through.
- Let rest for 10 minutes.
- Place a large serving platter over the baking dish. Turn out the sticky buns onto the platter.
Serve warm or at room temperature.
Nice! and Tasty – Chris
- 5 kg raw pork ribs
- 500ml chicken stock
- 500ml Apple juice
For the Rub
- 2 Tbsp brown sugar
- 2 Tbsp white sugar
- 1 1/2 Tbsp Maldon salt
- 2 tsp smoked paprika
- 1 1/2 tsp Coleman’s mustard powder
- 2 tsp garlic powder
- 1 tsp coriander powder
- 1 tsp white pepper
- 1 tsp chilli powder
- 1 tsp onion salt.
For the Bourbon honey Glaze
- 100 ml apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp cayenne Pepper
- 2 Tbsp tomato sauce
- 2 Tbsp mustard sauce
- 2 tsp gochujang paste (found in any Asian supermarket)
- 3 Tbsp honey
- 2 tsp hoisin sauce
- 1 Tbsp. pomegranate molasses
- 100 ml Bourbon
- Combine all the rub ingredients
- Combine all the glaze ingredients in a bowl, cover and refrigerate until use
- Cut rib racks into more manageable pieces +/_ 5 -6 riblets
- Cover the ribs in the rub and leave covered in the fridge for 4 hours (preferably overnight)
- Turn the oven on to 120deg C
- Put the ribs in a roasting tin, add the apple juice and stock and cover tightly with foil.
- Cook slowly until the meat is very soft – approx. 4 hours, basting with the juices every hour or so.
- When cooked, take out of the oven, uncover and allow to cool for about an hour.
- Increase the oven temp to max (approx. 250degC)
- Brush the ribs liberally with the glaze and heat in the oven, basting every three minutes or so. Take care that the glaze doesn’t burn.
- Remove the ribs when they are heated through and they are well coated with the sticky glaze
Serve with a side of slaw and corn on the cob.
Nice! and Tasty – Chris
This recipe involves lightly smoking the duck breast after it has come out of the oven and is resting. Do not worry if you don’t have a smoking gun to smoke the duck, as the dish will still be delicious.
- 4 duck breasts, skin lightly scored
- Cherrywood chips
- Salt and pepper
- Frozen/fresh lotus root slices
- 1 bunch bok choi
- Vegetable oil for deep frying
- 1tsp Szeschuan pepper
- 1tsp dried chilli flakes
- 1tsp cumin seeds
- 1tsp coriander seeds
- 1 lemongrass stem, white part only, coarsely chopped
- 2 small shallots
- 2 cloves garlic
- 2cm piece of ginger peeled
- 2 Tblsp chopped coriander stem
- 1 Tblsp chopped coriander leaves
- 525g tin litchis in Syrup
- 2tsp Fish Sauce
- 200 ml Chicken stock
- 2 Tblsp lemon juice
- 100ml coconut milk
- 2 Tblsp Peanut oil
- Corn Starch
- I cup white rice
- 1 can coconut milk
- Turn oven on to 190deg C.
- Begin by making the sauce.
- Add Szechuan pepper, cumin, coriander seeds, chilli flakes, lemongrass, shallot, garlic, ginger, coriander stem and leaves, half of the tin of litchis and syrup, fish sauce and lemon juice to a food processor/blender and process for a few minutes until as smooth as possible.
- Pass the sauce through a sieve to remove unprocessed pieces.
- Heat the peanut oil in a pan and when hot add the sauce and fry for about a minute over a medium heat.
- Add the rest of the litchi syrup, coconut milk and chicken stock and gently simmer the sauce until reduced by about half its volume – +/- 20 – 30 minutes.
- Season (if necessary) and thicken sauce slightly with a little corn-starch added to a bit of water, and then stirred through the sauce.
- Chop remaining litchis into chunks and add to sauce – heat through.
- Set aside.
- If frozen, thaw the lotus root and dry on kitchen towel.
- Heat oil to 180deg C and fry lotus root in batches until golden brown.
- Remove from oil.
- Season with salt and set aside.
- Cook the rice on the stove top or rice cooker, substituting the equivalent water, with the can of coconut milk.
- Heat a non-stick pan over a medium heat and brown the duck skin side down until well browned and fat has rendered out +/- 5- 7 minutes. Take care not to burn.
- Turn duck over and briefly brown remaining sides.
- Transfer duck to an oven friendly pan and cook in the oven for about 6-7 minutes (this will produce duck which is still slightly pink in the middle). Cook longer if you want more well-done duck.
- Remove duck and rest in a glass dish.
- Cover dish with cling wrap and add Cherrywood smoke.
- Seal dish and rest meat in the smoke for 3-4 minutes.
- Steam/boil Bok Choi until softened.
- Set aside and keep warm.
- Spoon warm sauce onto a plate.
- Place bok choi leaves onto plate and top with coconut rice.
- Slice the duck breast and lay on top of sauce
- Top with crispy lotus root
Nice! and Tasty – Chris