{"id":17421,"date":"2014-07-24T17:10:12","date_gmt":"2014-07-24T16:10:12","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=17421"},"modified":"2014-07-25T12:42:41","modified_gmt":"2014-07-25T11:42:41","slug":"nigel-barten-sweet-soy-braised-beef-cheeks-with-mango-salad-recipe-on-drivetime","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/17421\/nigel-barten-sweet-soy-braised-beef-cheeks-with-mango-salad-recipe-on-drivetime\/","title":{"rendered":"Nigel Barten Sweet Soy Braised Beef Cheeks with Mango Salad recipe on Drivetime"},"content":{"rendered":"

Nigel Barton cooks sweet soy braised beef cheeks with mango salad recipe on Drivetime with Simon Mayo.<\/p>\n

Nigel says: \u201cThe idea for this dish came quite easily. I decided to do a braised beef using the best cut for that: cheeks. But beef braised in red wine, as is classic in French cuisine, was too rich & potentially boring for Brisbanites who were used to exciting Asian food influences. So I decided to use the classic French technique but change the ingredients.\u201d<\/p>\n

The ingredients are: 4 tbsp olive oil, 2kg beef cheeks, trimmed, 300g carrots, sliced, 200g celery, sliced, 2 onions, diced, 5 garlic cloves, crushed, 5cm piece of fresh root ginger, sliced, 1 star anise, 1 lemongrass stalk, crushed, 3 tbsp pomegranate molasses, 9 tbsp sweet Indonesian soy sauce (Kecap manis), 2 tbsp sweet chilli sauce, 3 Kaffir lime leaves, bruised, 500ml veal or beef stock, 3 green cardamom pods, grated zest of 1 orange, plus 1 long piece of peel, 3 tbsp lime juice and toasted sesame seeds, to garnish.<\/p>\n

For the Salad: 1 mango, peeled & sliced, 12 spring onions, finely sliced, \u00bd cucumber, finely sliced, 3 tbsp roughly chopped mint, 3 tbsp roughly chopped coriander, 4 tbsp roughly chopped basil and Wedge of lime, to serve.<\/p>\n

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To prepare the dish, preheat the oven to 220\u00b0C.<\/p>\n

Heat the oil in a frying pan & colour the beef on all sides, then remove with tongs or a slotted spoon & set aside.<\/p>\n

In the same pan, place the carrots, celery & onions & fry gently over a medium heat until golden brown.<\/p>\n

Place the beef in a casserole or heavy ovenproof dish, add the vegetables & all the remaining ingredients.<\/p>\n

Add enough water to cover the cheeks with 3cm of liquid above the meat. Place a circle of greaseproof paper on top, then an old plate, which will keep the beef submerged.<\/p>\n

Cover the dish with the lid, or if you don\u2019t have a lid use a double layer of foil. Place in the oven for 3 hrs.<\/p>\n

Check whether the beef is ready by squeezing a piece of meat between two fingers. It should feel like your fingers would go through it & break it if you pushed hard. Leave the meat to rest in the sauce for at least 30 minutes or it will dry out.<\/p>\n

Using a slotted spoon, remove the meat from the sauce, place in a dish & cover with cling film to prevent it from drying out.<\/p>\n

Pass the sauce through a fine sieve over a clean pan, then bring to the boil & skim the surface.<\/p>\n