Tribal passion

Slow-Braised Oxtail

Prep time: 3hrs 20 mins + 90 mins

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Serves: 4

Ingredients

Oxtail:

2kg oxtail

300gm onions, diced

200gm carrots, diced

200gm celery, diced

100gm leek, sliced

60gm garlic, sliced

150ml olive oil

Basting:

1.5L Rib basting or barbecue sauce

5gm thyme

5gm rosemary

2 oranges for juice and zest

3 bay leaves

800ml water

3gm black pepper

5gm salt

5gm juniper berries

Glazed carrots:

600gm carrots, diced

60ml honey

150ml water

2gm cumin powder

3gm salt

1gm pepper

Method

For basting: Mix all the ingredients together and keep aside.

For oxtail: In a pot, fry the mirepoix of vegetables in oil. When roasted, add the oxtail and roast for a further five to eight minutes. Add 5tbsp of the basting mix and bring to boil. Transfer to a roasting tray, cover with foil and cook for three hours at 150°C.

For glazed carrots: Place all ingredients in a roasting tray, cover with foil and bake in the oven at 150°C for 1½ hours. Serve the oxtail on the glazed carrots.

Peri-Peri Prawns

Prep Time: 35 mins

Serves 4

Ingredients

20 large jumbo prawns

100ml peri-peri marinade

250ml garlic sauce

160gm potato rosti (see recipe below)

100gm rocket leaves

20ml balsamic dressing

3gm salt

2gm pepper

80ml fresh cream

100ml olive oil

Potato rosti:

700gm potato

10gm salt

2gm pepper

5gm coriander

1gm chilli flakes

150gm butter

75ml olive oil

Method

Peri-Peri prawns: Marinate the prawns in half the peri-peri marinade just before cooking. Do not leave prawns in marinade for extended period. Pan-fry the prawns in olive oil on both sides

Add garlic sauce and the remaining  peri- peri. Add the cream, and season with salt and pepper.

Potato rosti: Par cook the potato in simmering water. Cool, peel and grate. Mix salt, pepper, coriander and chilli flakes. Mould into the desired shape, and pan fry both sides with butter and olive oil.

Assembling: Place potato rosti in the centre of the plate. Add rocket leaves tossed in balsamic dressing on top of the rosti. Place 1 prawn on top and 4 on the plate. Drizzle the sauce from the prawns on top. Serve.

Beef Short Ribs

Prep time: 2 hrs 45 mins + 45 mins

Serves: 4

Ingredients

600gm (4 pieces) beef short ribs

2l home-made basting

Basting:

1.2L rib basting or barbecue  sauce

800ml water

8gm thyme

8gm rosemary

Juice and zest of 2 oranges

3 bay leaves

3gm black pepper

10gm salt

5gm juniper berries

Vegetable hot pot:

250gm white beans (soaked overnight)

200gm onions, paysanne cut

80gm leek, paysanne cut

50gm celery, paysanne cut

100gm carrot, paysanne cut

150gm tomato

8gm tomato paste

8gm rosemary

8gm thyme

8gm parsley

3gm oregano

10gm salt

2gm pepper

100ml olive oil

10gm sugar

1L water

20gm garlic

Method

For beef short ribs: Braise the short ribs in a roasting tray with 3tbsp home-made basting at 150°C for two hours. Remove from the liquid and allow to cool. Vacuum seal into individual portions

For vegetable hot-pot: Boil the soaked beans in a pot and cook for 45 minutes. Do not discard the liquid. In a separate pot, add the olive oil and fry the onion, carrot, celery and leek for 10 minutes. Add garlic, thyme and rosemary and cook for 2 to 3 minutes. Add sugar, tomato paste and fresh tomatoes and cook for 5 to 6 minutes. Add the cooked beans with the liquid. Add the water, oregano, parsley, salt and pepper and cook for about 20 minutes.

To serve: Pour the white bean hot-pot into a serving dish. Take the short ribs out of the vacuum pack, grill and serve on top of the hot-pot.