Gareth is really excited to bring you this home-experience, as are we.
The instructions below are really guidelines, this is very easy to put together.
Please be careful when using your barbeque and we hope you find your new chef-tweezers useful.
Before you get cooking, please get your tunes on, “It’s all about the music and having a great time” says Gareth.
First of all, take everything out of the fridge, it is really important to bring all items up to room temperature before you begin.
The rough cooking time is 1 hour 30 minutes, from start to finish.
Preheat your oven to 100˚C, and consider lighting your BBQ.
We suggest you get started with the pork as this is the most time consuming.
The salad can be prepared when the pork is underway. Take the cucumber and spring onions, wash these under cold water and slice the cucumber into rounds, placing them into a salad bowl. Now slice the spring onions into thin rounds, and add to the salad. Dress with the pickling liquor and the half of the spring onion oil.
The salad is to garnish the duck, but it literally goes with everything.
The mushrooms can also be sliced, but these will take less than two minutes, so leaving them till later is probably best.
BBQ the pork belly to quickly caramelise the outside, before
placing in the oven for 1 hour. This is best when left to rest for around 15 minutes, then you can put it back on the BBQ for the second time, and lastly finish with the char sui glaze. Slice this before plating and serve with the plum sauce.
Take your duck breast and lightly score the fat diagonally.
Now using a blowtorch or the BBQ if you don’t have one, gently place the duck on the fat side into the flames, to soften the fat. Then put the duck in the oven for 20-25 minutes, once this time is up, you can BBQ it again to finish it off. Slice the duck widthways, and season with a healthy amount of the garlic salt. Dress this with the hoi sin glaze and top with the cucumber & spring onion salad.
If you have metal skewers, place two through the cod with a small gap in between. Now you can BBQ this, let the flames lightly touch the fish until it‘s caramelised, one side at a time, brushing on the miso in between this process. Once this is caramelised on both
sides, serve topped with the remaining sliced shiitake mushrooms.
This should be the last item you cook, once the coals are calming down. Lightly cook, “Lick” Gareth says, this on the BBQ while it is not too hot, turning the steak 3-4 times, being careful not to get too much char on the Wagyu. This should be served pink. Slice it widthways, top with sliced raw mushrooms, the black bean
sauce, green pepper mayo and loads of garlic salt.
All of these dishes work really well with the salad and bao buns.
WE HOPE YOU ENJOY YOUR TASTE OF YNYSHIR, AND WOULD LOVE TO SEE YOUR IMAGES ON SOCIAL MEDIA.
Tag #StarChefsExperience #TasteOfYnyshi