For the Mexican Slaw:
20g Lion Mayonnaise
20g Lion Habanero Hot Sauce
or use the Lion Chipotle
Julienne sweet potato
Chiffonade red cabbage
Chopped yellow pepper
20g Sweet corn
For the Mexican slaw mix together the vegetables.
Add the Lion Mayonnaise and Lion Habanero Hot Sauce and mix thoroughly until coated.
Cook the premium beef burger according to the instructions.
Prepare the Frisee lettuce and sliced tomato. Deep fry the onion rings. Lightly toast the Brioche burger bun.
Place the toasted Brioche bun on a flat surface ready to make the burger.
Place 25g of Lion Chipotle Mayonnaise on the heel and 25g on the crown of the toasted Brioche bun.
Build the burger from the base up layering the ingredients as required.
Ensure the cheese is placed between the fried onion rings and the hot premium beef burger to allow the cheese to melt.
Place the crown on top of the final ingredients to complete.
Serve with a side of Mexican slaw and sweet potato fries and extra Lion Chipotle Mayonnaise to dip.
700ml full-fat milk
1 onion peeled and halved
50g butter plus a little extra for
3 tbsp Lion Louisiana BBQ
50g plain flour
175g mature cheddar cheese,
50g parmesan grated
Prepare the pasta: In a small pan, warm the milk and onion until almost boiling. Remove from the heat, leave covered to infuse for 10 mins, then strain. Cook the macaroni according to pack instructions until just soft, but still with a little bite. Drain in a colander, then run under the tap and stir to stop the pasta sticking together.
Heat oven to 190C.
To make roux, melt the butter in a pan. Once butter is foaming, add the flour, then cook, stirring constantly, for 1 min on a low heat.
Finish the sauce: Slowly stir the warm infused milk into the roux until smooth. Simmer for 3-4 mins, stirring often, until the sauce has thickened.
For the lobster: Blanche the lobster in boiling water with plenty of salt. Remove the claws and carry on cooking them for 3 minutes. Refresh into iced salted water.
Crack the claws and remove the claw and knuckle meat. Remove the meat from the tail.
Cook the baby carrots with a butter emulsion and a leaf of lemon verbena.
Cut the lobster tail in half, long ways and remove the intestine.
Reheat the lobster tail, claw and knuckle meat at 55°C in a little butter, water, salt for five minutes then remove from bag and glaze in sauce. Cook very gently and do not go above 60°C. This is essential to retain the delicate texture, otherwise the meat will toughen.
For the Spiced Carrot Purée: Dry roast the spices. Wrap them in a muslin. Cook the carrots in the carrot juice, with the spice bag with the lid on the pan.
When the carrots are soft, drain them in a colander. Blend them until smooth, and season with salt and sugar to your taste.
For the Lemon Verbena Sauce: Roast the Lobster carcass in oil and salted butter. Add the mirepoix and spices and cook for about 5 mins until the shell is quite red.
Flame with Armagnac and then add the white wine. Then reduce down until they have turned to a syrup.
Pour in the stock and simmer gently until reduced by 2/3. Add the lemon verbena whole and allow to infuse.
Add the cream, bring to boil and simmer for 5 – 10 minutes.
Pass through a colander, crushing the carcass. Pass through fine sieve and mount the sauce with butter, salt and sugar to taste.
2 tbsp olive oil
1 onion, diced
1 leek, finely chopped
5 rashers of back bacon, visible fat removed, cut into 1cm strips
2 cloves garlic, finely chopped
200g chestnut mushrooms, sliced
750ml chicken stock
1 tbsp tomato puree
2 tsp smoked sweet paprika
250g arborio or similar risotto rice
6 x 150g skinless cod fillets
Salt and pepper
16 cherry tomatoes, on the vine if possible To serve
Bunch of parsley
Preheat your oven to 180°C (fan 160°C/gas mark 4). Heat half of the olive oil in a large, hob-proof casserole dish or ovenproof saucepan over a medium to high heat. Slide in the onion, leek and sliced bacon and fry, stirring occasionally for 4 minutes, or until the onions and leek are starting to soften.
Add the chopped garlic and mushrooms and continue to stir-fry for 2 minutes. Squeeze in the tomato puree and stir through the mixture. Add the paprika and the rice and continue stir-frying for 30 seconds.
Pour in the stock and bring to the boil, before clamping on a tight lid and transferring to the preheated oven. Bake the rice for 12 minutes.
While the rice is cooking, heat up half the remaining oil in a large frying pan over a high heat. Season the cod with salt and pepper and when the oil is hot, carefully lay three fillets in. Brown on both sides – you are not trying to cook the fish through here, just to brown it. Remove the browned cod to a plate and repeat the process with the remaining oil and fish.
After 12 minutes, take the risotto from the oven, remove the lid and give the rice a good stir. Lay the fish and tomatoes on top of the rice and then slide the dish back into the oven, uncovered. Roast the whole lot for 10 minutes, until the fish is perfectly cooked through and the tomatoes are softening but still holding their shape.
Remove the risotto from the oven, sprinkle with parsley and serve up with the lemon wedges.
For the Pork Belly: Score the skin and salt lightly.
Place half of the root vegetables, one bulb of garlic and a few sprigs of rosemary and thyme in a tray and sweat down until they caramelise.
De-glaze the tray with the red cooking wine and place the pork in. Add some Country Range Vegetable Bouillon below the skin and cover with greaseproof paper then tin foil. Braise in the oven for 4 hours on 140°C.
Once cooked leave to cool slightly, line the bench with cling film and wrap tightly, press with a heavy weight in the fridge and leave to set. Keep the stock for sauce (strain) trim the belly into a square removing the excess fat.
For the Pork Shoulder:Sweat off the rest of the root vegetables in a saucepan, again, deglaze the pan with the rest of the red wine and add the shoulder.
Cover with vegetable bouillon and simmer on a low heat for 6 hours.
Once cooked, remove shoulder, leave to cool slightly and pull apart.
Line the bench with cling film and roll tight into a cylinder shape. Set in fridge. Cut into individual portions.
For the Croquettes: Boil potatoes, mash and season, no butter, needs to be a dry mash to breadcrumb. Roast or grill the diced black pudding until cooked through and add to the mash with the smoked cheese, add chopped parsley and mix.
Roll into a cylinder shape and set in the fridge. Then flour, egg wash and breadcrumb.
For the Sauce: In a pan reduce some red wine, redcurrant jelly and thyme by two thirds. Add the pork stock and reduce again by half. Add the cooked chorizo and simmer.
Presentation: Place a piece of belly in a cold pan skin down and render (crisp) flip over and add the rolled shoulder, add the sauce to the pan and baste the shoulder to warm through, bake the croquette in the oven until golden. Add vegetables of your choice to garnish, ideally Tenderstem broccoli, asparagus and baby carrots.