This is a one pot Ginger Chicken and Rice dish inspired by Hong Kong clay pot rice – except we’re using a regular pot today! You’ll love the ginger-forward flavour and the secret 2 ingredient sauce that I expect to show off again very, very soon.

One-pot Ginger chicken and rice

I wanted to call this “Hong Kong Ginger Chicken and Rice” because it’s inspired by the traditional method used to make Hong Kong claypot rice where plain rice is cooked in a claypot, topped with meat and vegetables that steams as it cooks, and finished with a drizzle of seasoned sauce at the end.

Everything was written up and ready to go. Then my brother saw it (yes, the same one who tried an early version of my Chilli Lime Fish and gave the famous feedback line “There is nothing about this that I like”), snorted with laughter and declared, “You can’t call it that. Hong Kong will mock you so hard!”🤣🤣

I huffed and puffed and laughingly tried to defend my creative writing. But truthfully, I knew the battle was lost from the moment it started given the absence of a claypot and that my sauce is a (magical! secret!) combination of 2 ingredients not commonly used in Hong Kong.

It’s killing me to think of the smug smirk on this face as he reads this. But I’m placated at the memory of him scoffing down a big bowl of this and giving it his nod of approval! Such is the hilarious banter in my team and family – which, hand on heart, is what keeps our recipe creation bar high.

Ingredients you need

Here’s what you need to make this wannabe-clay-pot chicken and rice. It kind of reminds me of Maze Gohan (“mixed rice”), a Japanese dish where rice is steamed with seasoned meat and vegetables – and my mother always uses Asian mushrooms – except this has a stronger flavour.

1. Chicken and rice part

• Long grain rice – This rice type works best because it is less sticky than other types like short grain, medium grain and jasmine rice which are prone to becoming a little too sticky in these sort of one pot recipes (though they will work). Basmati rice will also work but will add a non-Asian perfume of flavour to this Asian flavoured dish. 🙂

  Not suitable / recipe not written for these – Brown rice, risotto and paella rice. wild rice, quinoa.

• Chicken – I use boneless thighs as it stays juicier than using breast when cooked with the rice, though breast and tenderloin will work.

• Stock/broth – Using chicken stock makes a tastier rice than using just water. I always use low-sodium so I can control the amount of salt in a dish.

• Ginger – This recipe uses a good amount of fresh ginger, for unmissable ginger flavour! It uses both grated ginger and slices of ginger that is cooked with the rice as it steams.

• Garlic – More of a background flavour in this dish, where ginger stars.

• Green onion – We use the firm white part like onion, sautéed with the chicken, and the softer green part is tossed in at the end (it wilts within seconds in the hot steamy rice).

2. Any mushrooms

Try to use mushrooms favoured in Asian cooking. They add more interesting texture and flavour than regular button mushrooms, and they are often good value at Asian stores. I used king oyster mushrooms, oyster and shiitake mushrooms, pictured below left to right.

However, this recipe works just fine with any mushrooms at all! I would absolutely make this dish with regular white mushrooms.

We’re using a good amount of mushrooms today – 500g / 1 lb – because it’s the primary vegetable in this dish and we’re using the juice from the mushrooms to flavour the rice and also provide some of the cooking liquid for the rice (which is why the liquid-to-rice ratio is 1 : 1.33 instead of the usual 1 : 1.5)

3. Tasty drizzle sauce

Hong Kong claypot rice is typically cooked with just water and most of the flavour is reliant on a seasoned soy sauce mixture which is drizzled on at the end when serving. Ordinarily, the clay pot sauce calls for a handful of sauces but for this recipe (intended as a handy midweek-er), we’re taking a shortcut with 2 ingredients not traditionally used but delivers similar layers of flavour:

• Kecap manis (aka Ketjap Manis) – Indonesian sweet soy sauce with caramely flavour and a syrupy consistency. The flavour is so much more interesting than just using regular soy sauce plus sugar!

• Fish sauce – Umami shortcut. No, you won’t taste any fishiness because we don’t use much (we use more kecap manis than fish sauce) and it’s tossed through steaming hot rice which basically “cooks” it anyway.

• White pepper – the preferred pepper in Asian cooking. Substitute with black pepper.

How to cook Ginger Chicken and Rice

A key step here is to just sear the mushrooms on high heat so they just get a light colour on the surface rather than cooking them all the way through ie. when they go watery, then the water evaporates and the mushrooms end up floppy. In today’s dish, we want those mushroom juices to come out when they’re cooking with the rice so the rice can soak up all that flavour!

1. Double duty sauce

First up, we make the sauce as we use some to flavour the chicken and the rest for drizzling on the rice later.

1. Sauce – Just mix the ingredients in a bowl until combined. If your kecap manis was in the fridge, it will be quite thick like honey so be sure to mix well.

2. Flavour chicken – Toss the chicken in 1 1/2 tablespoons of the sauce. This is just to season it lightly. No need to marinate.

2. MAKE THE ONE-POT CHICKEN AND RICE

Tip of the day for one-pot rice cooking: Be sure to bring the liquid up to a very energetic simmer before putting the lid on and lowering the heat. You need to get enough heat going in the pot before turning the stove down else the rice will just be sitting there, wallowing in hot water, bloating rather than cooking = sticky gluey pot of rice instead of lovely soft, separate rice grains.

1. Sear mushrooms – Heat oil in a large pot over high heat. Then sear half the mushrooms but do not cook them until soft, we want to finish cooking them with the rice. Aim for just a light hint of gold on most of the mushrooms which should only take around 2 minutes. Remove from the pot, heat more oil and repeat with the remaining mushrooms.

2. Seal chicken – Next, cook the chicken, just long enough to seal the surface which should take less than a minute.

3. Sauté and stock – Add the grated ginger, garlic and white part of the green onions. Stir for 30 seconds (the ginger will smell so good!). Add the rice, stir to coat in the flavour, then pour the stock in.

4. Mushrooms – Get the liquid up to a simmer then scatter the mushrooms across the surface (like a mushroom rice lid!) and add any mushroom juices accumulated in the bowl.

5. Cook then rest – Bring the liquid back up to a very energetic simmer, then put the lid on and lower the heat to medium low (or low, for large stronger burners). Cook 20 minutes – no peeking, no stirring! – or until the liquid has been absorbed. Take the pot off the stove and rest for 10 minutes (with the lid still on).

6. Sauce – Remove the lid and drizzle the sauce across the surface.

7. Green onion – Add the green part of the green onion.

8. Toss – Then gently toss the rice until most of the rice grains are coated in the sauce and the green onion is wilted. Minimise tossing – excessive tossing makes rice mushy. Then serve!

The sauce!

It’s really, really tasty. The notable step that makes this different to the usual Asian one-pot rice recipes is adding the sauce at the end rather than cooking the rice with it which is what I usually do – like in this One Pot Chinese Chicken and Rice. It makes it taste different, it’s fresher, and coats the rice grains rather than infusing into the rice grains.

And yes, one day I will share a proper claypot rice recipe! Crispy base of rice, actual claypot, proper drizzling sauce and all, one that will do Hong Kong proud! 🙂 – Nagi x

Watch how to make it

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Ginger chicken and rice (one pot recipe!)

Recipe video above. This one-pot ginger chicken and rice is inspired by the flavours of Hong Kong claypot rice, steamed with a layer of mushrooms and finished with a drizzle of sauce. It's gone straight into my top 3 one-pot recipes!

I've used a mix of Asian mushrooms here which have more interesting textures and impart more flavour into the rice than regular white mushrooms. But I wouldn't hesitate to make this with any type of mushrooms!

Course Mains

Cuisine Asian, Chinese

Keyword asian chicken and rice, chicken and mushroom rice, Chicken and Rice, hong kong chicken and rice

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting 10 minutes minutes

Total Time 45 minutes minutes

Servings 4 – 5 people

Calories 520cal

Author Nagi

Ingredients

• 4 tbsp oil
• 500g/ 1 lb chicken thighs , boneless, skinless, cut into small bite size pieces (Note 1)
• 1 1/2 cups long grain rice , NOT RINSED (Note 2)
• 2 cups chicken stock , low sodium
• 4 green onion stems , white part finely sliced, green flopped part cut into 5cm/2" lengths
• 1 1/2 tbsp ginger , grated
• 2 large garlic cloves , finely minced
• 4 – 5 slices ginger ~5mm / 0.2" thick (large enough to easily pick out later), no need to peel

Mushrooms (use any you want – Note 3):

• 150g / 5oz shiitake mushrooms , fresh (~2 heaped cups), small halved, large thickly sliced
• 150g / 5 oz oyster mushrooms (~2 heaped cups), small kept whole, large cut into 2 or 3
• 200g / 7 oz king mushrooms , halved then cut into thick slices 7mm thick
• 2 pinches salt and white pepper (each)

Simple claypot sauce:

• 3 tbsp kecap manis (sweet soy) – Note 4
• 2 tbsp fish sauce
• 1/8 tsp white pepper (sub black)

Cups – Metric

Instructions

• ABBREVIATED – Toss chicken with 1 1/2 tbsp sauce. Sear mushrooms in 2 batches, remove. SeaL chicken, add garlic, ginger and white part green onions towards end. Stir in rice, add stock and ginger slices, cover with mushrooms, steam 20 min. Rest 10 min, toss with sauce and green onion.

FULL RECIPE:

• Sauce – Mix sauce ingredients in a small bowl. Toss chicken with 1 1/2 tbsp of the sauce, set the rest aside for drizzling.
• Lightly sear mushrooms – Heat 1 1/2 tbsp oil in a large heavy based pot on high heat. Cook half the mushrooms with a pinch of salt and pepper until some of the mushrooms have a light tinge of golden on the surface, but don't try to cook them all the way through (we want to do that in the rice). Remove into bowl. Repeat with remaining mushrooms.
• Seal chicken – Heat the remaining 1 tablespoon of oil until hot. Add the chicken and stir for 1 minute, just until the surface is sealed but inside still raw. Add white part of green onion, garlic and ginger, stir 30 seconds. Add rice, stir briefly just to coat in oil.
• Simmer liquid – Add stock and ginger slices. Bring to a rapid simmer. Scatter mushrooms across surface (add any pooled liquid too), then let it come to a rapid simmer again.
• Steam 20 minutes – Put the lid on, reduce stove to low (or medium low, for weak burners). Cook for 20 minutes (do not stir) until the liquid is fully absorbed.
• Rest 10 minutes – Remove pot from the stove with the lid still on and rest for 10 minutes.
• Drizzle and toss – Drizzle remaining sauce all over, add green part of green onions. Gently toss until the green onion is mostly wilted. Serve!

Notes

1. Chicken – Because it’s cooked with the rice, thighs will stay juicier than breast though you can use breast or tenderloin if you want.

2. Long grain rice works best for these types of one-pot recipes as the rice grains are less sticky than medium grain, jasmine and sushi rice which have a tendency to get a bit too sticky for my taste. Basmati will also work. Medium grain will also work quite well. Brown rice, risotto, paella and sushi rice are not suitable for the recipe as written.

Don’t rinse. It’s not required to avoid gluey rice because we use the right liquid-rice ratio. If you rinse, it will be mushy and overly soft.

3. Mushrooms – Exact weight and mix of types doesn’t matter here, use about 6 heaped cups in total. Just cut them into similar thickness so they cook in the same time.

4. Kecap Manis (aka Ketjap Manis) – Indonesian sweet soy sauce with caramely flavour, has a syrupy consistency. Find it at most supermarkets in Australia (Woolworths, Coles, Harris Farms). Excellent shortcut ingredient when combined with fish sauce, makes a brilliant sauce.

Make your own: simmer 1/4 cup ordinary or light soy sauce and 1/4 cup brown sugar over medium heat until syrupy.

Leftovers keeps 3 days, or freezer 3 months.

Nutrition per serving, assuming 5 servings.

Nutrition

Calories: 520cal | Carbohydrates: 63g | Protein: 29g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 897mg | Potassium: 831mg | Fiber: 3g | Sugar: 10g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg

Life of Dozer

Everything Dozer eats in a day:

His homemade food – blitzed, baked in a sheet pan, cut into “Dozer safe” cubes:

• chicken mince (easy to digest)

• chicken liver (for vitamins)

• sardines in water, no added salt (rich in omega-3s, good for joints)

• egg (binding and protein)

• sweet potato (the starch)

• zucchini, kale and carrot (veg)

I live in perpetual fear of running out of homemade food because there’s no shop-bought dog food in a form safe for him to eat (he is at risk of inhaling things into his lungs, due to his laryngeal paralysis, which can be fatal).

His supplements:

• spinal repair and joint protect – special mix by Dozer’s magic dog doctor, Neil Barnsley of Animal Holistic Therapies that replaces a laundry list of pills and supplements Dozer would otherwise be on to make his golden years more comfortable. I can’t speak highly enough of Neil.

• meal completer supplement Complete Me – extra important these days to ensure Dozer gets all the nutrition he needs now that Dozer can’t eat things he used to, like bones and raw offal, which were an important part of his diet in his pre laryngeal paralysis days.

Treats – critical these days to keep him moving, especially when he’s a bit creaky or sore:

• Everything I eat and cook, as long as I can put it into Dozer-safe form!

• Cheese sticks and cheese cubes

• Nossi! (Mini cabanossi sticks) – handy snack that’s easy to transport. I keep finding random ones in the pocket of jackets, pants, the car, handbag – you name it!

I know, he’s soooo spoilt isn’t he. But, as I constantly remind people, he’s a very important company asset!! 😂

The post Ginger chicken and rice appeared first on RecipeTin Eats.

The world’s easiest apple tart is French – and it even comes with a fancy name: Tarte Fine aux Pommes. This charming puff pastry dessert calls for just four ingredients and twelve minutes effort. Enjoy with Beef Bourguignon, Chicken Fricassee or Ratatouille for a cosy, rustic French dinner!

The easiest apple tart is French!

I’ll admit it – quick, puff pastry desserts are a great shortcut which, 95% of the time, is totally acceptable in my world. Just not exactly the sort of thing I’d proudly serve to guests. More like what I’d roll out if my grander plan fell apart, or I got so caught up perfecting the main I ran out of time for dessert. Ah, the failed dinner party stories I could share…..!

But this French Apple Tart? This one makes the cut. Because it’s JB’s recipe – and JB isn’t just anyone. He’s our resident French chef, born and raised in France, trained in Michelin-starred kitchens. Suddenly, puff pastry and apples feels less like a shortcut and more like something clever yet charming and très chic, complete with a fancy sounding name: Tarte Fine aux Pommes

If it’s good enough for JB, it’s definitely good enough for company – and more than good enough for me!

Oh, also, proof of crispy base: you can pick it up like a slice of pizza! (Did France just cringe at that comparison? 😂).

Ingredients

This French Apple Tart recipe actually came to be because we had a single sheet of puff pastry left after sharing the B85 Beef Sausage Rolls, and a couple of sad looking apples in the fruit bowl. And that, my friends, is pretty much all you need!

• Apple – We used Gala for its sweet/tartness and balance, but you can use your favourite eating apple.

  You needn’t worry about the cooking qualities of different varieties like you do for other apple recipes as the tart isn’t in the oven long enough for this to matter (eg. some apples soften too quickly which isn’t ideal for some dishes). We’ve made this with a variety of apples – Granny Smith (tart), Pink lady (crisp tart sweet), Fuji (extra sweet) – they all work fine, it just comes down to what apple you’ve got or what you like!

• Puff pastry – I know, I was shocked, store bought puff is acceptable to the French! 😂 Well, at least, French home cooks. However, I do think France would cry if I didn’t at least (strongly!) recommend that you use puff pastry made with butter as it tastes better than puff that is made with flavourless oil. The packet will say “butter” on it.

  Size – This recipe calls for a 25cm / 10″ square of puff pastry which is the standard size here in Australia. If yours is larger, trim it, or if you have smaller offcuts, press them together to make one larger one or make multiple smaller ones.

• Sugar – For the underside of the puff pastry, which makes it extra crisp, as well as sprinkling on the apple and crust. You only need 5 teaspoons!

• Butter – Just 1 tablespoon of melted butter, to brush across the surface of the apple and edge of the crust.

Cinnamon option – Cinnamon and apple is a classic pairing, so I wouldn’t discourage you from adding it! Just mix it with the sugar then sprinkle – I’ve included quantities in the recipe notes.

How to make this easy French Apple Tart

1. Preheat the tray until hot. This definitely helps make the underside a little bit crisper which is lovely!

2. Apple slices – Peel the apple if you want (optional). Then cut into 0.5cm / 0.2″ slices.

   How I do it – Potato peeler for skin, cut in half, scoop out middle with a melon baller, then cut a little “V” out of the top and bottom. Lay it cut face down and slice. Keep the slices together as you cut rather than scattering them everywhere – makes it easy to fan out onto the pastry.

3. Sugar underside – Sprinkle 3 teaspoons of sugar on a sheet of baking paper (parchment paper). Then place the barely-thawed puff pastry sheet on it – the sugar will stick.

   The sugar makes the underside extra crispy as well as caramelising.

4. Edges – Fold in the edges to form the rim of the tart. No need to use egg or anything to hold in place.

5. Top with apple – Lay the apple slices across the surface in three rows, overlapping them slightly. Brush with butter then sprinkle with sugar.

   PS No need to prick the base – which is supposed to stop the base from puffing up. I forgot to do it and it made no difference because the apple weighs the base down.

6. Bake – Place the tart on the hot tray, keeping it on the paper. Bake 30 minutes.

7. Baked! The tart is ready when the edges are deep golden and the apple slices are lightly browned on the edges.

8. Serve with a dusting of icing sugar (optional) and ice cream (not optional!). Cream is also nice, but I definitely prefer ice cream.

Make this for afternoon tea or a cosy dessert for dinner. I can see you serving this up after a rich Beef Bourguignon, for French Chicken Fricassee, a slow cooked Shredded Beef Ragu or a Herb & Garlic Butter Roast Chicken.

To be honest, I can’t think of much I wouldn’t serve this with! Well, perhaps not if I was doing an Asian themed menu. But anything western, European, even Middle Eastern, Moroccan, South American, I absolutely would. You can also add a touch of flavours from cuisines of the world to suit themed menus – for example:

• sprinkle of chopped pistachios, almonds or other nuts (Middle Eastern / Greek / Lebanese – where nuts in desserts are loved!)

• with rum ‘ n raisin ice cream (Caribbean)

• dulce de leche (Latin American cuisines)

I’ve popped a few more ideas in the FAQ below. Let me know what you serve this with, I want to know! – Nagi x

PS Eating it plain, with your hands, devouring it like you would a slice of pizza, is absolutely acceptable in my books.

Watch how to make it

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Easy French Apple Tart – Tarte Fine aux Pommes

Recipe video above. It’s hard to believe a proper French tart can be this simple and this good – but here we are! This one comes straight from JB (yes, our actual French chef), who whipped it up like it was no big deal. Sometimes, his idea of "no big deal" is out of reach for regular folk like me. But for once, it isn't at all! 😂

The base is extra crisp thanks to a little sprinkle of sugar, and the apple is only lightly sweetened, that's all it needs. Use any type of apple you like, but my favourite is gala (we tried quite a few). And while we can all pretend ice cream is optional, it isn't really. 🙂

Course Dessert

Cuisine French

Keyword apple puff pastry recipe, easy apple tart, easy tart, french apple tart, puff pastry dessert

Prep Time 12 minutes minutes

Cook Time 30 minutes minutes

Servings 4 – 6 people

Calories 340cal

Author Nagi

Ingredients

• 1 square sheet butter puff pastry (25cm / 10″ square), barely thawed (Note 1)
• 5 tsp caster sugar / superfine sugar (sub regular / granulated)
• 2 large gala apples (or 3 medium), peeled, cut in half, core removed, sliced 0.5cm / 0.2″ thick (Note 2)
• 1 tbsp unsalted butter , melted

For serving:

• Icing sugar / powdered sugar , for dusting (optional)
• Vanilla ice cream (not really optional!)

Instructions

• ABBREVIATED: Sprinkle paper with 3t sugar, put puff on, fold in 1cm / 0.4" edge. Top with apple, brush butter, sprinkle 2t sugar. Bake on preheated tray at 210°C/375°F (190°C fan) for 30 minutes.

FULL RECIPE:

• Hot tray – Put a baking tray in the oven then turn it on and pre-heat to 210°C/375°F (190°C fan-forced).
• Sugar underside of puff – Place a sheet of baking paper (parchment paper) on the counter. Sprinkle with 3 teaspoons of sugar, roughly in the shape of the puff pastry sheet.
• Fold edge – Place puff pastry on top of the sugar. Fold the edges inwards to create a 1cm / 0.4" edge.
• Apples – Arrange the apples slices in 3 rows, overlapping them slightly.
• Butter and sugar – Brush the apple slices and edges with melted butter, then sprinkle with the sugar (apple and edge).
• Bake – Transfer the tart on the paper to the hot baking tray (keep it on the paper). Bake for 30 minutes, or until the edges are golden.
• Serve – Cut into 6, dust with icing sugar and serve warm with vanilla ice cream.

Notes

1. Puff pastry – 25cm/10″ squares is the standard size sold at grocery stores here in Australia. If yours is larger, trim, or smaller, press together to make a larger one!

2. Apple type – Use whatever apple you want! eg. Granny Smith for tarter, Fuji for extra sweet, pink lady for sweet tart.

3. Cinnamon addition – Wouldn’t discourage it, everybody loves cinnamon and apple! Mix 1/8 tsp cinnamon with 2 teaspoons of the sugar, and use this mixture to sprinkle over the apples.

LEFTOVERS will keep for 3 days though it really is best served fresh as the pastry will soften. It can be rejuvenated with a quick little oven blast for a few minutes to warm the tart up.

Nutrition is for 6 servings and excludes ice cream.

Nutrition

Calories: 340cal | Carbohydrates: 38g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 113mg | Potassium: 126mg | Fiber: 3g | Sugar: 15g | Vitamin A: 137IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg

Life of Dozer

Dozer started hydro therapy today!

Hydro therapy has been suggested as a way to help Dozer rebuild his muscles which have degenerated over the past 15 months since he was diagnosed with laryngeal paralysis. As anyone with a physical condition would know, problems exacerbate problems, and Dozer is a classic example of that. “Oh Dozer, are you stuck again?” has become a phrase we use more and more each day (referring to his inability to get up by himself).

I was determined to do his rehab au naturel with regular trips to the beach for swimming, but the practicalities are proving too hard. So I’m adding hydro therapy to his routine, which we can do rain, hail or shine, and is just 5 minutes from home.

I know I can bring him back. I’m not ready to give up on him yet!

The post Easy French apple tart appeared first on RecipeTin Eats.

Today’s recipe is a cult classic I’ve chased for years. The un-inspiring name Chinese Eggplant and Minced Pork, often used on menus, does it no justice! It’s a flavour explosion, the saucy version of Sichuan Fish Fragrant Eggplant – sweet, savoury, tangy, and a little bit spicy. This one is a personal favourite!

Spicy Sichuan Chinese eggplant with minced pork

Lovers of Sichuan food – rejoice! Remember Chef Hannah, our Chinese chef at RTM who cracked the Beef in Black Bean Sauce recipe? She’s back, with another copycat I begged her to master – Chinese eggplant with minced pork!

You know the dish I mean – the one with those slippery soft eggplant batons with a little bit of pork mince, smothered in a fierce looking (though surprisingly mild) glossy sauce packed with in-your-face savoury flavours and little bits of chilli.

It’s a Sichuan classic I’ve been on a mission to recreate for years, but just couldn’t get the flavour quite right. I finally caved and asked Hannah to copy a restaurant version – and boom! She made 6 versions in one evening, one after the other, and cracked the code!

Bonus: This recipe calls for a trip to the Asian store but that said, our supermarket-sub version is so good, we’d have happily shared it – if we hadn’t already tasted the OG!.

A bit about today’s recipe

Today’s dish is Sichuan Fish Fragrant Eggplant (Yu Xiang Qie Zi), a popular eggplant stir fry in China made with a little bit of pork mince, semi-braised and stir fried in a sauce that’s savoury, sweet, a bit tangy and a bit spicy. Sometimes it’s saucy, other times it’s not.

Here in Australia, the version of this dish that’s popular is saucy, and is typically listed on menus with the thoroughly un-imaginative name “Eggplant with pork mince”, though sometimes restaurants will go rogue and add something to the name like “braised with chilli and vinegar” (wild, I know!).

Our recipe is specifically based on the one served at Taste of Shanghai, a well known Chinese restaurant chain here in Sydney I’ve been frequenting for decades. Better known for their dumplings but they have other standout offerings including this eggplant and pork dish.

The greatest compliment of all

Hannah, in case you don’t know, is a chef on my food bank team and comes from a long line of chefs from China’s Szechuan province. She even sent this recipe to her father (a brilliant chef himself), and his only feedback was, “needs more oil.”

If you know Asian foodie families, that’s high praise – basically code for, “perfect, you nailed it, it’s amazing, 12 out of 10!” Because no one’s a tougher critic than family!

And that is how you know this recipe is dead-set legit. I promise you will not be disappointed.

Thank you Chef Hannah. I have such admiration for your cooking skills and hope to bring many more to our readers in the years to come!

Ingredients

Here’s what you need. Don’t be put off by unfamiliar ingredients—we tested this with regular grocery store substitutes and were blown away. Honestly, if Chef Hannah hadn’t already cracked the Rolls Royce version, I’d have stuck to the alternative version for myself (though I probably wouldn’t have dared publish it – you’ll see why!)

1. STIR FRY sauce

There’s quite a generous amount of sauce in this dish which is glossy and thickened so it coats the eggplant beautifully. Here’s what goes in it:

• Soy sauces – Dark soy makes the sauce darker and adds stronger soy flavour while light soy is more for salt. Substitutions:

  • dark soy with light soy (expect a lighter sauce colour and slightly less flavour)

  • light soy with any all-purpose soy sauce.

  • do not sub the light soy with dark soy (way too strong!)

• Chinese black vinegar – Looks like balsamic vinegar and tastes a bit like it too but with a slight savoury edge. Available at Asian stores and some large supermarkets, though honestly I wouldn’t get it just for the small amount required in this recipe. Substitute with half balsamic vinegar and half rice vinegar instead (it’s pretty close).

• Honey and sugar – To balance the tang and savoury in the sauce. Sugar just adds sweetness whereas just 1 teaspoon of honey, while also adding sweetness, makes the sauce clear and really glossy rather than cloudy. Awesome cooking tip from Hannah!

• Cornflour / cornstarch – Thickens the sauce and makes it beautifully shiny.

2. Speciality add-ins

These two ingredients are essential for an authentic version of this dish – the pickled red chilli was actually the final piece of the puzzle that Chef Hannah figured out to crack the recipe!

But don’t be daunted if they sound unfamiliar or you don’t live near an Asian grocery store. Read on for substitutions.

• Chinese broad bean sauce (doubanjiang) – A fermented paste made from broad beans, soybeans, salt, and often chilli. Savoury, salty, and packed with umami. We use the spicy Sichuan version (Pixian doubanjiang), famous for dishes like Mapo Tofu. Find it at Asian grocers.

• Pickled red chilli (salted chillies) – Chopped, salted Chinese red chillies, used in the original Taste of Shanghai dish. You’ll see flecks in the final dish! It adds a mild spicy tang because we only use 1 teaspoon.

  We use Tan Tan Xiang brand, but you can substitute with finely chopped pickled hot peppers (like Hoyts brand), or even jalapeños (yes, really!). Skip if you really fear spice, but you’ll lose a layer of flavour (because it adds salt and tang too).

Substitutions

No Asian grocer nearby? Try one of these combinations using supermarket ingredients. It’s 92% as good – our whole team was impressed!

• Option 1: 2 tsp miso paste + 3 tsp sambal oelek + 1 tsp chopped pickled hot peppers (like Hoyts)

• Option 2: 1 tbsp chilli bean sauce* + 2 tsp chopped pickled hot peppers

*Chilli bean sauce (Toban Djan) is different from doubanjiang but still works well here. Lee Kum Lee brand is sold at some Coles and Woolworths in Australia, plus Asian stores and online (Amazon here).

3. STIR FRY ADD-INS

And here are the things that go in the stir fry. There’s only a small amount of pork – just 100g/3.5oz – compared to the amount of eggplant which is how it’s supposed to be.

• Pork – This is the traditional meat though if you can’t consume it, it will work with chicken or turkey too, though these meats are leaner.

• Eggplant (aubergine in the UK) – You’ll need one large or two medium eggplants. No need to peel the skin – the bitterness is mostly bred out these days. But if you prefer, go ahead and peel using a potato peeler.

• Oil – For cooking the eggplant and stir fry. Traditionally, the eggplant is deep-fried for that soft, silky texture only oil can give. But we also tested it with my favourite pan-steamed method using just 2 tablespoons of oil – and it was still fantastic! The bold sauce makes up for it, and I’ve happily made the lighter version on Tuesday nights.

• Garlic and ginger – A good amount is essential aromatic flavour base for this recipe!

• Green onion – Use the white part for cooking, and the dark green part for garnish.

How to cook Chinese eggplant with minced pork

Firstly, choose a method to cook the eggplant. Fried in about 1 cup of oil for the authentic method which will make the eggplant beautifully silky. Or, pan steamed for a healthier version.

1. Fry eggplant (authentic method)

A wok is best as the curved shape of the wok means you get more frying surface area using less oil, then you can use the wok for cooking.

1. Fry – Heat the oil on high heat until it is 180°C/350°F. Fry the eggplant in two batches for around 4 minutes each until lightly browned.

2. Remove the eggplant from the oil using a slotted spoon and drain on a paper towel lined plate.

   Remove all but 2 tablespoons of the oil in the wok which we will use to cook the eggplant. The oil can be re-used for any cooking purpose as it is clean.

No wok but want to fry the eggplant? Use a medium saucepan and fill with 2 cm / 0.8″ oil. Fry eggplant per recipe. Then cook the remainder of the recipe in a pan rather than wok.

2. pan-steamed (less-oil method)

This is a method of cooking eggplant I’ve previously shared where it is pan-fried them steamed. You’ll need a large pan with a lid to trap the steam to use this method. It then makes sense to use the same pan for cooking in, though you could switch to a wok if you want to.

1. Brown – Heat 2 tablespoons of oil over high heat in a non-stick pan. Place the eggplant in and lightly brown the flesh-side of each piece – around 90 seconds on each side.

2. Pan-steam – Carefully pour 1/3 cup of water around the eggplant (it will steam on contact, so be careful here). Then quickly place the lid on to trap the steam and cook for 2 minutes until the water has evaporated and the eggplant is cooked all the way through (check with a butter knife). If needed, add a bit more water and continue steaming.

3. cooking

As with all stir-fries, this moves quick! So make sure you have all your ingredients out and ready to toss into into the wok or pan.

1. Mix sauce – Put the cornflour/cornstarch into a jug with the light soy sauce first and mix until lump free. Then add the remaining sauce ingredients and mix to combine. This order matters – cornflour mixes in faster in a small amount of liquid, avoiding lumps.

2. Cook – After cooking the eggplant and removing the excess oil, return the wok to high heat. Cook the pork for 1 to 2 minutes, breaking it up as you go, until you no longer see pink. Add the garlic and ginger and cook for 30 seconds.

3. Add the pickled chilli and broad bean sauce, cook for 1 minute. This will stain the meat an appealing reddish colour.

4. Eggplant – Add the cooked eggplant into the wok.

5. Add sauce in 2 batches – Add half the sauce. Stir gently for about 30 to 45 seconds until the sauce starts to thicken (like a maple syrup consistency). Then add the remaining sauce and cook for another 45 seconds to 1 minute until the sauce thickens and becomes glossy.

6. Sauce thickness – You want the sauce to have a thickness between honey and maple syrup, so it coats the eggplant beautifully. It will thicken a little more as it cools a bit between going from the wok to serving plate to table to serving yourself.

   Then you’re done – ready to pour into a serving bowl!

Serving

Serve this in a shallow bowl-plate (like pictured) or a regular bowl – something to hold all the sauce in and make serving easier. Flat plates just make you chase the eggplant around!

Rice is essential. The way it soaks up the sauce is unbeatable, especially since the eggplant turns so soft and silky it practically melts into it.

Which brings me to the next point – no chopsticks. No need to prove a point here – of course I can use chopsticks! – this is a spoon dish. Scoop and shovel! – Nagi x

Watch how to make it

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Chinese eggplant and minced pork – Sichuan Fish Fragrant Eggplant

Recipe video above. Tried making this iconic Sichuan dish before and been underwhelmed? This  one’s the real deal! Called Yu Xiang Qie Zi, this is straight from our RTM Chef Hannah, born and raised in the Sichuan province of China, a family of chefs at that! Even her chef father gave this recipe his rare stamp of approval.🙌🏻

For full authenticity, grab broad bean sauce and pickled chilli from an Asian store. That said, our supermarket-sub version is so good, we’d have happily shared it – if we hadn’t already tasted the OG!

Traditionally, the eggplant is deep fried (and yes, that’s why it’s so melt-in-your-mouth good). But see Note 1 for a fantastic no-fry pan-steamed option! Spiciness – Low mild. There's not that much chilli in it!

Course Mains, Stir Fries

Cuisine Chinese, Sichuan

Keyword Chinese eggplant with minced pork, eggplant stir fry, fish fragrant eggplant, sichuan eggplant, Yu Xiang Qie Zi

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 – 5

Calories 383cal

Author Nagi

Ingredients

• 1 cup vegetable oil , or canola, sunflower oil (Note 1 for no-fry version)
• 1 large eggplant or 2 medium/small (450 to 500g), cut into 7 x 1.5cm batons (2.7 x 0.6″), skin on (Note 2)
• 100g / 3.5 oz pork mince / ground pork (Note 3)
• 1 tbsp ginger , finely minced
• 1 1/2 tbsp garlic , finely minced
• 1 green onion , finely sliced, white & pale green part (for cooking) separated from the green part (garnish)
• 1 tsp pickled red chilli , or any pickled spicy peppers (Note 4)
• 1 tbsp broad bean sauce , we use Pixian doubanjiang, the spicy Sichuan version(Note 5)

Sauce:

• 1 1/2 tsp cornflour / cornstarch
• 1 tbsp light soy sauce (Note 7)
• 1/2 tsp dark soy sauce (Note 7)
• 1 1/2 tbsp sugar
• 1 tsp honey
• 3 1/2 tsp black vinegar (Note 8)
• 1/2 cup water

Serving:

• Steamed white rice

Cups – Metric

Instructions

• ABBREVIATED – Mix sauce. Fry eggplant until soft. Keep 2T oil. Cook pork 2 min, then garlic, ginger and white part green onion for 30 sec. Cook chilli + broad bean sauce 1 min. Add eggplant and sauce in 2 batches, once thickened, serve!

FULL RECIPE:

• Sauce – Mix the cornflour and light soy in a jug until lump free. Add the remaining Sauce ingredients and mix to combine. Set aside.
• Fry eggplant – Heat oil in a wok on high heat until hot – 180°C/350°F. Add half of the eggplant and fry for around 4 minutes, stirring and turning gently a few times, until soft all the way through and a bit browned on the surface. Remove with a slotted spoon onto a paper towel lined tray. Repeat with remaining eggplant.
• Remove oil – Carefully remove the leftover oil from the wok except 2 tablespoons, for cooking.
• Stir fry – Cool the wok slightly then return to high heat. Add the pork and cook for 1 – 2 minutes, breaking it up as you go, until you no longer see pink. Add garlic, ginger, white part of the green onion. Stir fry for 30 seconds. Add pickled red chilli and broad bean sauce. Cook for 1 minute.
• Add sauce – Give the Sauce a quick mix (to dissolve settled cornflour). Add eggplant, then add half the Sauce into the wok, toss gently until the sauce starts thickening – about 30 to 45 seconds. Add remaining Sauce, toss gently for 45 seconds until it thickens (goal: between maple syrup and honey).
• Serve – Turn off heat. Pour into a serving bowl, sprinkle with green onion. Serve with rice.

Healthier pan-steamed eggplant option:

• Brown eggplant – Heat 2 tbsp oil in a large non-stick pan (with lid) over medium high heat. Pan fry eggplant for 1 1/2 minutes on each side until lightly browned.
• Steam – Carefully add 1/3 cup water around the eggplant (it will steam, so be careful). Immediately cover with a lid to trap the steam. Steam for 2 minutes or until the water has evaporated and the eggplant is soft all the way through (if needed, add more water and keep steaming).
• Proceed – Transfer eggplant to a plate. Proceed with recipe using the large non stick pan rather than wok.

Notes

1. No fry version – based on this pan steamed eggplant recipe I’ve previously shared. End dish is not as luxurious because of less oil, but still an excellent mid-week healthier version as all the flavour is still there!

2. Eggplant – This recipe calls for regular eggplant, not Asian ones, so you can cut batons the way restaurants do for this dish. To cut – I cut into 1.5cm / 0.6″ rounds, then cut each circle into batons. Skin removal – These days, bitterness in the skin has been largely bred out. I’ve never had a problem. If you’re concerned, just peel the skin off (I use a potato peeler).

3. Meat – Pork is traditional. Chicken and turkey will also work though the meat will be a little drier (it’s just what it is).

4. Pickled red chilli (also called salted chillies) – Chopped, salted Chinese red chillies used in the original Taste of Shanghai dish. We use Tan Tan Xiang brand (from Asian grocers). Sub with finely chopped pickled hot peppers like Hoyts, or even pickled jalapeños (yes, really!). Adds spicy tang – skip it for less heat, but you’ll lose a flavour layer. 

5. Chinese broad bean sauce (doubanjiang) is a fermented paste made from broad beans, soybeans, and salt, often with chilli. It’s savoury, salty, and packed with umami. We use the spicy Sichuan version (Pixian doubanjiang) which is the most well known and used in dishes like Mapo Tofu. Excellent no Asian-store subs – see Note 6!

6. Can’t get to an Asian store? Use one of these regular grocery shop options instead of pickled red chilli and broad bean sauce – end result is 92% as good! (We were pretty amazed):

Option 1: 2 tsp miso, 3 tsp sambal oelek, 1 tsp chopped pickled hot peppers
Option 2: 1 tbsp chilli bean sauce*, 2 tsp chopped pickled hot peppers

* Toban Djan – Lee Kum Lee brand is sold at some Coles and Woolworths in Australia, plus Asian stores and online (Amazon here).

7. Soy sauces – Dark soy makes the sauce darker and adds stronger soy flavour, light soy is more for salt. Substitutions:

• dark soy with light soy (expect lighter sauce colour and slightly less flavour)
• light soy with any all-purpose soy
• do not sub the light soy with dark soy (way too strong!)

8. Chinese black vinegar – Looks like balsamic vinegar, tastes like it too but with a slight savoury edge. Available at Asian stores and some large supermarkets. Substitute with half balsamic vinegar and half rice vinegar (it’s pretty close).

Leftovers will keep for 3 days though note that eggplant softens and sweats. Truly best eaten freshly made!

Nutrition

Calories: 383cal | Carbohydrates: 16g | Protein: 6g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 521mg | Potassium: 374mg | Fiber: 4g | Sugar: 11g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg

Life of Dozer

Jeff’s breakfast hasn’t changed in the 13 years I’ve been taking Dozer to the beach: cappuccino, toasted ham and cheese croissant and a blueberry muffin.

The entire cafe staff know my order off by heart, and they start toasting the croissant as soon as they see my car pull up, even before I get out! 😂 (8 Knots Cafe next door to the park)

That’s Jeff below, and his adorable companion Cubby. He looks after Bayview park like it’s his own, weeding, mowing, picking up litter. It’s pristine because of him, and one of the reasons why visitors travel from wide and far to bring their dogs to Bayview!

The post Chinese eggplant and minced pork – spicy Sichuan food! appeared first on RecipeTin Eats.

The mighty Tomahawk steak! This is THE steak to bring out when you want to impress. But you can’t cook it like regular steak – it’s too big! The best way to cook a tomahawk steak is using the reverse-sear method. Safe, simple and highly effective that yields juicier meat and a better crust, it’s a total game changer!

The mighty tomahawk steak!

With its massive bone and impressive size, the mighty Tomahawk Steak demands attention! The reality is, it’s just a rib-eye (scotch fillet) with an extra-long bone – some say you’re paying for weight you can’t eat.

But no one can deny the wow factor! People ooh and aah while it cooks (unlike chicken breast 😅), then swoon at first bite. Tomahawk isn’t all show! Rib-eye is steak royalty – juicy, with just the right about of fat marbling, packed with beefy flavour.

It’s a premium cut so you pay serious $ for it at steakhouses – think, $200+. So get one yourself and cook it at home instead!

JB and I researched and tried numerous methods, and the best was an easy standout: the reverse sear method starting in the oven and finished on the BBQ, a technique made famous by J. Kenji Lopez-Alt when he first wrote about it in 2007 for Cook’s Illustrated. See the FAQ at the bottom of the post for more chatter and background on testing.

Now – let’s get cooking!

Ingredients

Here’s an up-close-and-personal of the tomahawk steak fresh from the butcher. The one pictured is 1.3kg / 2.6 lb and the thickest part of the meat is 5 cm / 2″ thick. All you need to cook it is oil, salt and pepper.

Tomahawk steaks are one of the few meats that look as impressive raw as they do cooked! I’ve got a lot to say about them – what they are, why they’re so special, where to get them and what size they are. So I’ve popped this information in the expandable section below, else you’ll still be scrolling tomorrow! 😅

The better way to cook tomahawk steaks

As mentioned above, we’re using the reverse sear method, going from oven to the BBQ. No BBQ? No problems! Use the oven grill / broiler – directions in recipe card.

Please use a meat thermometer to nail the doneness – this is not the time to guess.

Preparation

1. De-chill – If time permits, take the steak out of the fridge 1 hour prior to cooking. It’s not the end of the world if you skip this step because we’re slow roasting which spreads the heat more evenly through the meat than using a high temperature.

   Remove the tomahawk from any packaging and pat the surface dry.

   ⚠️ Don’t be tempted to salt ahead. It will draw moisture to the surface and make it wet so you won’t get as good a crust when you sear.

2. Season – Just before cooking, sprinkle the steak meat with salt and pepper, then use your hands to rub it in so it sticks better. Use most on the meat surface, some of the sides, none on the bone if it’s cleaned, or just a bit if you’ve got some meat on it (see FAQ in the Ingredients section about cleaning the bone or not).

SLOW-ROAST

In this step, we are semi-slow roasting in the oven to cook the meat evenly inside. If the oven is too hot, you end up with a thick overcooked outer band.

3. Slow(ish) roast – Put the steak on a rack and set it on a baking tray, then roast for 40 to 45 minutes at a low-ish 140°C/285°F (120°C fan-forced), or until the internal temperature is 50°C/122°F. This is for medium rare which is the default optimum doneness for steaks. See box below for other doneness.

   💡Why a rack? It prevents the underside of the steak from getting sweaty which will make it harder to get a great crust when we sear it.

4. Rest 10 minutes – Take the tray out of the oven and leave the steak on the counter for 10 minutes. The internal temperature should rise by 3 degrees to 53°C/127°F. The steak at this stage will not have great colour on it. We deal with that next!

   ⚠️ Never skip resting! It is key for juicy steak as this is when the juices are re-absorbed into the meat fibres so they end up in your mouth rather than leaking out onto the plate when you cut into the steak.

Finish on BBQ

Now it’s time to finish it on the BBQ for the all essential steak crust and charred smoky flavour. We can’t use the stove because it won’t fit in a pan!

No BBQ? See below for how to cook a tomahawk using the oven grill / broiler.

5. BBQ sear sides – Lightly oil both sides of the steak. Preheat the BBQ until it’s screaming hot. If using the grill side, then turn it down to low (if your BBQ is very strong) or medium low (if your BBQ is weaker) – this is to manage flare ups from the tomahawk fat. If using the flat plate side, reduce to medium.

   Then start by searing the edges of the steak and the meat on the bone (skip this if your bone is naked). Use tongs to stand it upright and rotate.

6. Sear 6 to 8 minutes – Sear the steak for 3 to 4 minutes per side until it becomes a deep dark brown, or until the internal temperature reaches 55°C/131°F. Adjust the heat as needed – if your tomahawk has been resting out for a while and cooled, it may take longer to reach temperature.

   ⚠️ Flare-ups – If searing over open grates, don’t walk away – flare-ups are inevitable. Shift the steak around or off the heat to avoid scorching. We’re after a good char, not a burnt crust! If flare-ups are too hard to control, switch to the flat plate side.

REST & SERVE

7. Rest the steak on a rack for 3 minutes – I just use the same rack it was roasted on. The internal temperature will rise to 57°C/135°F which is perfect medium rare.

   🎉 Do not fret if you’re slightly higher. Tomahawks are an exceptionally juicy cut and even at 60°C which is medium, it still eats like medium rare.

8. Serve – Cut into 1 cm / 0.4″ thick slices. Serve with steak sauce of choice! (Pictured throughout: Cowboy Butter, and more sauces listed below).

Different doneness for Tomahawk Steak

Medium rare is the recommended level of doneness for steak for the most juicy results, and the default doneness for restaurants and chefs. Target an internal temperature of 53°C / 127.4°F when taking it out of the oven which will rise to 56-58°C / 133-136.4°F after resting for perfect medium rare.

However, you should cook your beef to the doneness you like! Use the table below.

The Target Temp is the final internal temperature for each level of doneness. The Pull Temp is the temperature at which the beef should be pulled out of the oven, then off the BBQ. It will rise to the Target Temp after resting for 10 minutes.

No BBQ – all oven method

As mentioned above, I wanted to see how well a tomahawk could be cooked without a BBQ to do the searing step, using the oven grill / broiler instead. Because not everybody has a BBQ, and not everybody who has a BBQ wants to cook outside when it’s pouring or snowing!

It took a couple of goes – but wowser! It worked so well, look at it – nice colour on the surface, and perfectly cooked meat (photo below):

How to finish tomahawks under the broiler / oven grill:

The recipe follows the same steps, with two small-but-important changes:

1. Pull out of the oven at a lower temperature – 45C/113F (about 30 to 35 minutes), because the meat cooks more under the broiler/grill than it does on the BBQ during the searing phase;

2. Scrunched foil for levelling – Use scrunched foil under the meat part of the tomahawk to elevate and level it, for even browning under the broiler / oven grill. This is key, else what you’ll find is that the fatty part on the handle will burn before you get colour on the face of the steak.

How to serve Tomahawk Steaks

Serve with your favourite steak sides and sauces! Think: fries, potato gratin, creamy mash, cauliflower cheese, wilted spinach, garlicky green beans, or even a leafy salad with a French dressing.

As for sauces? I just dropped my latest obsession – Cowboy Butter, pictured throughout this post, get the recipe here. It’s essentially garlic butter dressed up with extra flavours – smoky paprika, mustard, and a solid kick of chilli flakes. Texan vibes, very Tomahawk worthy, extremely quick and easy.

More steak sauce options

Else, try one of these steak sauces:

• Béarnaise – steakhouse favourites, elegant

• Café de Paris – French classic

• Creamy mushroom sauce

• Argentinian Chimichurri sauce

• Blue Cheese Sauce (page 330 of Dinner)

• Red wine sauce (page 327 of of Dinner, requires homemade beef stock)

• A good Dijon or seeded mustard

• If you’re feeling really rebellious – a squirt of ketchup. (I won’t judge, I promise)

Enjoy! – Nagi x

Tomahawk FAQ

How did you and JB work together on this recipe?

What were the main development points for this recipe?

How many tomahawk steaks did you cook?

Why don’t you dry brine overnight?

How to make lots of tomahawks for a party!

How to cook tomahawk steaks just in the oven – no BBQ!

Watch how to make it

Print

Tomahawk Steak

Recipe video above. Don’t cook a tomahawk steak entirely on the BBQ – you’ll end up with a thick, overcooked band! The best way is to use the reverse-sear method: oven first, then BBQ. It's stress free and you'll have blushing pink meat from edge to edge with a killer crust – steak perfection! All credit to J Kenji Lopez-Alt for popularising this now world renowned method which can be used for all thick cut steaks.

No BBQ? See note 5 for the oven-only method.

PS Please a meat thermometer to nail the doneness – this is not the time to guess.

PPS Even if you overshoot to 60°C/140°F, it still eats like medium-rare. Also – see FAQ above for making stacks for a tomahawk party!

Course BBQ, Grilling, Mains

Cuisine Western

Keyword how to cook tomahawk steak, tomahawk steak, tomahawk steak recipe

Prep Time 5 minutes minutes

Cook Time 1 hour hour

De-chilling and resting 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 2 – 3 people

Author Nagi

Ingredients

Tomahawk Steak

• 1 tomahawk steak (1.2 – 1.5kg / 2.4 – 3lb) (Note 1)
• 2 tsp cooking salt/kosher salt
• 3/4 tsp black pepper
• 1 tbsp olive oil

Steak sauce options

• Cowboy butter (pictured in post – Tomahawk worthy!)
• Bearnaise sauce
• Cafe de Paris
• Creamy mushroom sauce
• Chimichurri sauce
• Blue cheese sauce (page 330 of Dinner)
• Red wine sauce (page 327 of Dinner, requires homemade beef stock)
• Dijon or seeded mustard

Instructions

ABBREVIATED:

• Season, slow-roast on rack at 140°C/285°F (120°C fan) for 40-45 minutes to 50°C/122°F. Rest 10 minutes. Preheat BBQ until screaming hot, drizzle steak with oil, lower BBQ to low/med low and sear on hot BBQ 3 – 4 minutes on each side (temp 55°C (128°F)). Rest 3 minutes (temp rises to 57°C/135°F = perfect medium rare 🙌🏻). Slice, serve with Cowboy Butter!

FULL RECIPE:

Oven slow-roast:

• De-chill – Take the steak out of the fridge 1 hour prior to cooking. Remove from packaging and pat the surface dry. (Do not salt).
• Preheat the oven to 140°C/285°F (120°C fan-forced).
• Season – Sprinkle the steak meat with salt and pepper, then use your hands to rub it in.
• Slow(ish) roast – Put the steak on a rack and set it on a baking tray. (Note 2) Bake for 40 to 45 minutes, or until the internal temperature is 50°C/122°F (for medium rare, see Note 3 for other doneness).
• Rest – Take the tray out of the oven and leave the steak on the counter for 10 minutes. (Internal temperature should rise by 3 degrees).

Sear:

• Preheat the BBQ on high until it's screaming hot. Use the flat plate side if you're not a confident BBQ'er, or the grill side if you're a BBQ master. (Note 4)
• Oil – Drizzle the oil on the steak and lightly pat to spread (don't rub off the salt), using most of the surface area of the meaty part.
• Turn BBQ DOWN – If using the grill side, reduce to low (if yours is strong, mine is) or medium low (for weaker ones). If using the flat plate side, lower to medium. Do this just before putting the tomahawk on.
• Edges first – Using tongs, hold the steak upright and sear the edges and bone first (only if you've got meat on it), rotating and moving every minute or so to achieve this all the way around.

  ⚠️Flare-ups – If searing on the grill side, don’t walk away – flare-ups are inevitable. See Note 4 for managing.
• Steak crust – Then place the steak down on the grill and cook for 3 to 4 minutes on each side, or until the internal temperature is 55°C / 131°F. For classic X grill lines, rotate once 45° partway through.
• Rest the steak on a rack for 3 minutes – the internal temperature will rise to 57°C/135°F which is perfect medium rare.
• Serve – Cut into 1 cm / 0.4" thick slices. Serve with steak sauce of choice! (Pictured: Cowboy Butter, highly recommend!).

Notes

1. Tomahawk steak – Comes in various sizes depending on thickness of cut (usually 5 cm / 2″ thick). A 1 kg/2 lb tomahawk will generously feed 2 people (the bone weighs 200g/7 oz).

2. Rack – Elevating the steak off the base of the tray keeps the underside from getting wet and steamy so you get a nicer crust when you sear it. Not the end of the world if you don’t do it.

3. Other doneness: Here are the target temperatures for different levels of doneness. Medium rare is optimum juiciness and the default used by restaurants and chefs – recommended!

4. BBQ – The grill side gives better smoky flavour and char, but I recommend using the flat iron side if you’re not an experienced BBQ’er. Open grills cause flare ups that need to be managed (because tomahawks are fatty – that’s why they’re so good!). Shift the steak around or move off the heat as needed to avoid scorching. We’re after a good char, not a burnt crust! If flare-ups are too hard to control, switch to the flat plate side.

5. Broiler / oven grill method (no BBQ) – Works incredibly well!! Take the tomahawk out of the oven at 45C/113F (30 to 35 minutes). While it’s resting, crank up the oven grill/broiler to 250C/480F with the shelf set so the surface of the steak will be 5 cm / 2″ from the heat source.

Oil steak per recipe. Leave the steak on the rack on the tray. Use scrunched up foil so the surface of the meat is as level as possible (KEY TIP). Broil 3 to 4 minutes, flip and repeat with the other side to get good browning on the steak – the internal temperature should be 52C/125F at this stage. Rest on rack 5 minutes (temperature will rise to 57C/135F = medium rare 🎉). Slice and serve!

Leftovers will keep for 3 days but it seems a shame not to eat steak this good freshly cooked!

Life of Dozer

When the King of Steaks met the King of Steak Eaters.

The post Tomahawk Steak appeared first on RecipeTin Eats.