Sticky Beef Short Ribs

Ingredients

1 sheet boneless beef short ribs
350ml beef stock
150ml Barker’s Professional Fiery Wing Glaze
quantity water-soaked bamboo skewers or metal skewers
extra Barker’s Professional Fiery Wing Glaze
1 cup puffed amaranth

Method:

In a frypan, add a little oil and brown the beef short rib on both sides.

Place the short rib into a vacuum pac bag with the beef stock and the Barker’s Professional Fiery Wing Glaze.  Heat seal closed and either sous vide at 75 degrees for 24 hours or steam for 5 hours.

Cut the bags in a colander suspended over a bowl to catch the juice.  Keep the juice for the next batch.

Lay the short rib on a paper-lined tray with another sheet of paper over the top, then another baking sheet with weights.  Press in the cool-room overnight.

Remove weights, trays and paper. Cut the rib into small rectangular blocks.

Punch a skewer in one end, heat the rib in the oven.

Roll the rib through extra Barker’s Professional Fiery Wing Gaze then through puff amaranth.

 

Yields 16

Sticky Beef Short Ribs

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Chicken Lollipops

Ingredients

20  chicken wings, side bone removed
2 cups Barker’s Professional Fiery Wing Glaze
1 packet soft tofu
25g  white sesame seeds, ground
1 tsp sesame oil
1 clove garlic, peeled and minced
50ml  Barker’s Professional Fiery Wing Glaze

Method:

Pull the chicken wing meat down over the thicker end of the bone.

Scatter over a baking sheet lined with non-stick paper and roast in a preheated 180°C/160°C fan for 25 minutes.   Then pour off the excess oil, add the first measure of Barker’s Professional Fiery Wing Glaze and toss well.

Increase oven to 200°C/180°C fan.  Return to the oven and cook for a further 15 minutes, tossing a few times to coat in the glaze as they cook.  They should be sticky and glazed.

Meanwhile to make the dipping sauce, in a blender blitz the tofu, sesame seeds, sesame oil, garlic and second measure of Barker’s Professional Fiery Wing Sauce until smooth.

Dip the lollipops into the tofu dipping sauce.

Yields 20

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Teriyaki Don

Ingredients

3 Tbsp cooking oil
600g  boneless chicken thigh, sliced   
¾ cup Barker’s Professional Japanese Teriyaki Sauce
½ cup  water
2 cups steamed, short grain rice
1 head brocolli, cut into florettes/steam peeled and sliced
4  spring onions, sliced on a bias
handful choy sum, cut into 10 cm lengths
handful mung bean sprouts
quantity toasted sesame seeds

Method:

On a solid top grill or plancha, heat and add the oil.

In a mixing bowl, toss the chicken through the Barkers Professional Japanese Teriyaki Sauce.

Scatter over the grill, and move around cooking the chicken all over. The glaze will start to become tacky.

In a clean mixing bowl, add the water then fold through the cooked, grilled chicken. This will form the teriyaki stock.

In a very hot wok, add a little oil, throw in the broccoli and cook for two minutes.  Add the spring onions, choy sum and mung bean sprouts, adding a little water to create steam as it cooks.

Spoon the vegetables over the hot rice in broth bowls. Top with the teriyaki chicken, the stock and scatter over the sesame seeds.

Yields 4

Teriyaki Don

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Scallop Teriyaki Canape

Ingredients

6 squares non-stick paper
3 Tbsp Barker’s Professional Japanese Teriyaki Sauce
12  scallops, trimmed and pat dried
4  peeled cucumber rings, chilled
4 sprigs dill fronds
4 tsp furikake seasoning
quantity toasted sesame seeds

Method:

Place three non-stick paper squares in a flat bottomed frypan.

Spoon a tablespoon of Barker’s Professional Japanese Teriyaki Sauce on each sheet.

Place four scallops on each square then cover with the remaining squares of paper.

Turn on the heat, place a weight or push down with a fish slice to keep the scallops flat against the glaze and caramelise.

Remove the paper, seal the other side of the scallop briefly in the pan.

Spoon the scallop, glaze side up, onto the cucumber ring already topped with a little dill frond.

Dab a little more of Barker’s Professional Japanese Teriyaki Sauce on the scallop and sprinkle over the furikake.

Yields 6

Scallop Teriyaki Canapé

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Smoked Kumara Mash

Ingredients

2 cups sawdust or fine woodchips
3 large orange kumara
2 cups cream
4 Tbsp Barker’s Professional Miso & Honey Marinade

Method:

Line a thick bottomed saucepan or smoker with tin foil, scatter around the woodchips, insert a raised cooling rack, turn on the heat to create a smoke.

Place a bowl or small saucepan of cream in top of the rack, cover with a lid and weight it down.  Smoke on a medium heat for 10 minutes. (If the heat is too hot, the cream will curdle).

Meanwhile either bake and peel the kumara or steam cubes of kumara until soft. Push through a mouli or a drum sieve to get a smooth mash. Place this into a mixing bowl.

Whisk in the cream and then the Barker’s Professional Miso & Honey Marinade until the mash is soft and smokey.

Serves 10

Smoked Kumara Mash

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Roast Duck Salad

Ingredients

1  Chinese roasted Peking duck, meat pulled
½ cup Barker’s Professional Miso & Honey Marinade
2 heads cos lettuce (Romaine), washed
200g  rocket (Arugula) leaves
1  green mango or pawpaw, julienned
2  avocados, peeled and diced
1 cup  cashews or peanuts, toasted

Method:

On  a non-stick lined baking tray, mix the duck meat, any juices from the frame and the Barker’s Professional Miso  & Honey Marinade

Scatter evenly out on the sheet and roast in a preheated 220°C oven for 8 minutes.

Fold the hot, juicy duck in a large mixing bowl with the cos, rocket, green mango or pawpaw, avocado and nuts.

Spoon into Asian broth bowls and serve with chopsticks.

 

Serves 12

Roast Duck Salad

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