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how to cook with a wow pork cheek ragu by John Cann


·         1kg pork cheek, trimmed
·         500ml good red wine
·         2 tsp fennel seeds
·         1 tsp peppercorns
·         10 sprigs of thyme
·         1 large onion finely chopped
·         2 bulbs of fennel chopped
·         Zest of one lemon
·         2 celery sticks chopped
·         3 fat cloves of garlic chopped
·         2 bay leaves
·         1 tbsp tomato puree  (A tip: for the tomato paste, I puree an equal amount of sundried
         tomatoes in their olive oil and
         use that for the paste rather than using from a jar)
·         1 tin of chopped tomatoes
·         1 tbsp brown sugar
·         30ml red wine vinegar
·         Handful chopped flat leaf parsley
·         Sea salt and freshly ground black pepper to taste
·         Grated Parmesan to serve
·         500g papardelle



How to make pork cheek ragu
1. Combine red wine, fennel seeds, peppercorns, 5 sprigs of thyme and pork cheeks in a dish and leave to marinate for as long as possible - overnight would be ideal.
2. Preheat the oven to 140°C, Gas mark 1. Heat oil in a large casserole over a high heat. Remove pork from marinade, pat dry and strain and reserve marinade. Cook pork on both sides until it is well coloured. Remove from the pan and set aside.
3. Lower the heat and fry the onions, fennel, and celery until soft. Add the garlic and lemon zest and fry again till fragrant. Add the tomato puree and fry again for a minute.
4. Pour in the wine and let it bubble, scraping off any caramelised bits of pork from the bottom of the pan - these give real flavour. Pour in tomatoes, sugar vinegar, seasoning and the remaining thyme and bay leaves and add the pork and its juices to the pan. Submerge the pork in the liquid and cover with a lid. Cook in the oven for 4 hours until the meat is cooked through and falling apart.
5. Skim off any excess fat from the ragu with a spoon, remove the pork from the sauce - shred and return to the sauce. Scatter over the chopped parsley
6. Cook pappardelle according to packet instructions, drain and serve with sauce and grated Parmesan.
Published in house chefs

How to Cook with a wow Grilled Marinated Asparagus Recipe

(4 – 6 persons)

Preparation 30min



Asparagus 500gr

Olive oil 100gr

Salt and pepper as need it

Chopped parsley  50 gr

Chopped oregano 20 gr

Chopped garlic 50gr

Fresh squeeze lemon juice 2 big lemons



Marinate the asparagus with olive oil, chopped garlic, seasoning and herbs. Mark on the grill or on the fry pan.

Add the fresh squeeze lemon juice when display on the line. Set as per photo.

Published in appetizer recipes

How to Cook Beef Soup with Fresh Vegetables Recipe

(4 – 6 persons)

Preparation 2-2,5 hours



Beef brisket or shank with bones 2-3 kg( australian imported beef have better flavor)

Tomato, local cut in small cubes 4-5 pieces

Onions, finely chopped 2 big pieces

Carrots, finely chopped 3 pieces

Celery, finely  chopped 2 stick 

Black pepper corns 8-10 pieces

Tomato paste 2 soup spoons

Salt as need it

Vegetable oil 50gr.



Heat up the oil in a big pot and saute all the vegetables. When your vegetables have take nice golden color add the tomato pasteand the black pepper. Add 2-3 ltr water and add the beef.

( on that spot i need to explain to you that if you have buy local beef you will need min time 3 hour so your beef will be boiled properly and will be tender, however if you have buy imported beef preferably australian because is more soft and better flavor than the american or the brazilian,)

You will need to add couple time water until the beef if soft and tender. Let the soup reduce on the last boiling by half and at the end at the salt.

Onions thin sliced 3 pieces (big onions)

Vegetables oil 3 soup spoons

Brown sugar 2 soup spoons.

Add the oil in a pan and let it to be well hot add the onions and saute then until they become soft. Add the sugar and mix well in medium fire. When the sugar melt and the onions are dark brown remove it from the stove.

Serve all the dish as per photo.

Published in soup recipes

How to Cook with a wow Grilled Marinated Eggplant Recipe

(4 -6 persons)




Eggplant cut them thick in slices 1 kg

Olive oil 150gr

Salt and pepper as need it

Chopped parsley 80 gr

Chopped oregano 50 gr

Chopped garlic 100gr

Balsamic Vinegar 80gr



Marinate the eggplant slices with olive oil, chopped garlic, seasoning and herbs. Mark on the grill.

Add the balsamic vinegar and marinate the hot eggplants before you display on the plate.

Published in appetizer recipes

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