This version of a traditional Brazilian black bean and pork stew, uses a little extra dry spices to compensate for the lack of smoked and more intensely flavoured meats.
[](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2019-10/fijarda.png) ### Ingredients - **Pork belly** 400–500gm, cubed - **Black beans** in brine x3 390gm cans, drained (*substitute 1 can for Black beans in chilli sauce*) - **Chorizo** x3 sausages - **Apple cider vinegar** x4 Tbs - **Beef stock pot** 28gm with 1L of water (*or 1 litre of beef stock*) - **Onion** x1 large, diced - **Garlic** x4 large cloves, peeled flattened - **Bay leaves** x2 **Dry spices** - **Smoked paprika** x1 Tbs - **Cumin** x1 tsp - **Coriander**, ground x1 tsp - **Chilli** x1 tsp (*ancho, chipotle*) - **Salt** and **pepper** to season - **Flour** x1 Tbs (*enough to lightly coat the pork belly*) **To serve** - **Parsley** fresh 1/2 cup - **Coriander** fresh 1/2 cup ### Preparation 1. Coat **pork belly** with **dry spices** and **flour**, season with **salt and pepper** and set aside. 2. Add the **onion**, **garlic**, **bay leaves**, **chorizo**, **beef stock pot**, **apple cider vinegar** and **water** to slow cooker. Set slow cooker on low for 6hrs. 3. Heat oil in large pan and sear **pork belly**. 4. Add **pork belly** and **black beans** to slow cooker. 5. If the stew is is too thin at the end of 6 hours, remove the meat and bean and use a high heat to reduce the liquor. 6. Just before serving, remove the **chorizo**, slice and return. Add **parsley** and **coriander**, season to taste. 7. Serve with rice  **Serves 4–6** # Lamb-shank Ragu [](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-03/image-1585345084086.png) ### Ingredients - **Lamb-shanks**, seasoned and lightly floured. - **Carrots** x3, finely diced - **red onion**, finely sliced - **Tomatoes**, one can, diced - **Tomato paste**, 1 Tbs - **Lamb** **stock**, x2 cubes - **Garlic** x4 large cloves, peeled diced - **Bay leaves** x2 - **Sage**, x5 large leaves - **Thyme**, x3 sprigs - **Red wine**, one cup **To serve** - **Parsley** fresh 1/2 cup - **Parmasen** 1/2 cup ### Preparation 1. Heat oil in a pan and sear off seasoned Lamb-shanks. Once browned, remove and set aside. 2. In the same pan add carrot, onion and garlic. Sauté until onions have softened. 3. Add red wine to the pan and reduce by half. 4. Add stock cubes, tomato paste, diced tomatoes, bay leaves, sage and thyme. Stir until stock cubes have dissolved. 5. Place lamb-shanks in the bottom of a cast iron pot, cover with tomato mix, and top up with water till lambshanks are just covered. 6. Place in pre-heated oven for 4hours at 130C 7. remove bones and bay leaves, lightly shred lamb, and stir parsley through. 8. Serve over pasta, with parmesan. # Pineapple and ginger with ghost peppers hot sauce [](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-03/image-1584411539215.png) ##### Ingredient - Pineapple (tinned) 1 Kg - Ginger 100gm - Ghost pepper (fermented paste) 1/4 cup - Yellow capsicum 350gm - Onion (diced) 100gm - Carrot (grated) 200gm - Turmeric 2 Tbs - Brown sugar 1 cup - Lime juice 1/2 Cup - Apple cider vinegar 1 1/2 Cup - Garlic 6 Cloves 20gm - Salt 1 tsp - Poppy seeds 2Tbs (optional)Makes 2 litres
##### Directions 1. Combine all ingredients in a large pot, bring to the boil, reduce heat and simmer for 30 minutes. 2. Use a stick blender to create desired texture. 3. bring back to simmer, then turn off heat. Add poppy seeds if using. leave for 20mins. 4. bottle into sterilised vessels. [](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-03/image-1584411633030.png) # Apricot and ginger with ghost peppers hot sauce [](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-04/image-1585774730657.png) ##### Ingredient - apricots (tinned) 2 Kg - Ginger 200gm - Ghost pepper (fermented paste) 1/4 cup - 600 grams orange capsicum - Onion (diced) 200gm - Carrot (grated) 400mg - Smoked paprika 4 Tbs - Brown sugar 2 cup - Lime juice 1 Cup - Apple cider vinegar 3 Cups - Garlic 12 Cloves 40gm - Salt 2 tspMakes 4 litres
##### Directions 1. Combine all ingredients in a large pot, bring to the boil, reduce heat and simmer for 30 minutes. 2. Use a stick blender to create desired texture. 3. bring back to simmer, then turn off heat. Add poppy seeds if using. leave for 20mins. 4. bottle into sterilised vessels. # Fish Pie [](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-04/image-1585736885502.png) ### Ingredients - Frozen peas 2 cups - Frozen uncooked prawns halved, tails off 1 cup - Onion 1 cup finely diced - Garlic 3 cloves, crushed - Smoked fish fillets 1 can drained and flaked - Mashed Potatoes enough for to cover your baking dish - White sauce 3 cups - Eggs 3, hard boiled, sliced **For white sauce** - Butter 3 Tbs - Flours 6 Tbs - Salt 1/2 tsp - pepper to taste - dijon mustard 1 tsp - Milk 2 1/2 Cups (plus 1/2 cup of liquid from smoked fish) Total 3 cups - parmesan cheese finely grated 1/2 cup ### Preparation 1. Pre heat oven to 160oC 2. Make mashed potatoes. butter, cream, salt. Whip till light and fluffy with stiff peaks. 3. Make white sauce. Add parmesan once thickened. 4. saute onions and garlic until soft. 5. In bowl, combine peas, sauted onion and garlic, prawns, smoked fish fillets and white sauce. Fold together. 6. Put mixture in baking dish. 7. layer with sliced egg. 8. Season. 9. Cover with mashed potatoes. (make it look cool) Grate a little parmesan on top. 10. Bake for 45mins. 11. Grill for 5min to brown the top. 12. Cool and serve. [](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-04/image-1585905657395.png) **Serves 4–6** # Cheese Scone [](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-04/image-1586919658006.png) ### Ingredients - Self raising flour 2 cups - baking soda 1 tsp - salt 1/2 tsp - Butter 70 gms chilled and grated or diced - Cheese 1 cup - Milk 2/3 cup - Plain unsweetened yogurt 1/3 cup ### Preparation 1. Pre heat oven to 210oC 2. Dice butter and chill in freezer for 5 mins. 3. Sift and combine flour, baking soda, and salt. 4. Add butter to flour mixture and use finger tips to rub into the flour to create a breadcrumb consistency. 5. Add cheese to the flour mixture. 6. Combine milk and yogurt. 7. Add milk mixture to dry ingredient, and mix quickly until just combined. Avoid over mixing. 8. Tip mixture on to floured surface and sharp in to rectangle, approximately 30mm thick. (pro tip: roll out and fold the dough on its self a couple of times, the layers help it rise) 9. Cut into individual scones and arrange on a baking tray with a finger width between them. 10. Bake for 10mins, then brush tops with melted butter and sprinkle with cheese. 11. Bake for a further 10mins. or until risen with lightly browned edges and a skewer shows the centre is cooked. 12. Cool for 10min before eating. **Serves 4–6** # Pizza Dough [](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-04/image-1586580727667.png) ### Ingredients - Water 187mls (3/4 cup) warm - sugar 1/2 teaspoon - Yeast 1 teaspoon - flour 300g (2 cups) - salt 1/2 teaspoon - Olive oil 30mls ### Preparation 1. Dissolve suger in water, then add yeast. Leave until yeast has foamed up about 10–15mins 2. Mix flour and salt in a bowl, make a well in the center. 3. Add oil, and yeast mixture to the flour and mix with a flat blade. 4. Once combined, turn out on to a floured surface and kneed untill smooth. 5. Place dough into an oiled bowl and cover and leave in a warm area to rise. roughly double its size. 6. Use it to make pizzas [](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2021-02/image-1613941303355.png) **Makes two 16" bases** ##### **New recipe** - **1:2 high grade flour:pizza flour** - **65% water** - **salt** - **yeast** - **sugar** **220:440gms Flour, 492gms water makes 4 12" bases** # Perfect pan-cakes [](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2020-06/image-1591312667019.png) ### Ingredients - 1 1/2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 1 tablespoon white sugar - 1 cup milk - 1/4 cup plain yogurt - 1 egg - 3 tablespoons butter, melted ### Preparation # jambalaya [](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2021-02/image-1613599458001.png) ### Ingredients - **Capsicum** – diced 1 cup - **Onion** – diced 1 cup - **Celery** – diced 1 cup - **Garlic** – 4 cloves - **Spring onion** – sliced 2 sprigs - **Rice** – 2cups - **Chorizo** – sliced 300gms - **Chicken** – chuncks 300gms - **Shrimp** – uncooked 200gms - **Cajan seasoning** – 4 Tbs - **Tomatoes** – crushed 1 can - **Chicken stock** – 4 cups ### Preparation 1. Saute onions, capsicum, celery and garlic until softend, about 5min 2. Add cajan seasoning, tomato, chorizo, chicken and chicken stock. Biging to a simmer and cook until the rice is just cooked. 3. Add shrimp and spring onion, cook for 5mins until shrimp is just cooked. 4. serve. [](https://bookstack.chesterwhitwell.co.nz/uploads/images/gallery/2021-02/image-1613599494047.png) **Serves 4–6** # fake port experment 100g brandy 200g red wine 80g maple syrup 10g sultanas cinnamon quill vanilla extract 1 drop