DAYS 4-5 - BBQ PULLED BEEF SANDWICH, SPICY CHICKEN CURRY SOUP

BBQ PULLED BEEF SANDWICH


The first time I had a BBQ pulled pork sandwich was at Firestone Grill in San Luis Obispo, CA. It was absolutely amazing. Whenever I went there that was what I had to get. This isn't pulled pork, but it's pretty much the same sauce that goes on it.

Ingredients:
1lb pulled spent beef from stockmaking
Hamburger buns

BBQ Sauce:

• 2 tbsp dark molasses
• 1/2 cup Ketchup
  
• 1 onion, finely chopped
• 1 tbsp hot mustard
• 1 tbsp cider vinegar
• A good dash of hot sauce
• Juice of half a lemon
• Sea salt and freshly ground black pepper

1. Mix all ingredients together
2. Cook on low heat covered until piping hot
3. Take off heat, leave covered for 5 minutes
4. Serve on hamburger buns.

Makes two servings. 600 calories per serving.

This BBQ sauce is similar to Gordon Ramsay's. I've simply added ketchup to his BBQ glaze.

SPICY CHICKEN NOODLE CURRY SOUP



It is a combination of the Mexican chicken tortilla soup, Vietnamese curry soup, and American chicken noodle soup. When I was a young lad, my parents would take me to Vietnamese restaurants where they'd order me Pho or Mi (ramen) while they often had curry. I always wondered what it was but maybe I was too young to appreciate it.

Ingredients

* Olive oil
* 1 red chili, diced
* 1 tsp ground cumin
* 1 carrot, diced
* 1 celery, diced
* 1 small potato, peeled and cut into 1cm cubes
* 1 boneless chicken breasts, diced
* 50ml sesame oil
* 400ml coconut milk
* 600ml chicken or vegetable stock
* Sea salt and freshly ground black pepper
* 1/2 cup uncooked seashell or macaroni noodles

1. Heat the noodles in boiling water, salt, and olive oil for 7-10 minutes until soft. Drain and run cool water through, then set aside.

2. Heat the olive oil in a large saucepan and gently sauté the onion and chilli, fry for 5 minute or until the onions start to soften. Add the potatoes and stir well, cook for about 4-5 minutes until they begin to soften. Add the chicken and allow colouring, then adding the sesame oil.

3. Pour in the coconut milk and add enough stock to cover the potatoes. Bring the soup to the boil, cover with a lid and cook for 20-30 minutes or until the potatoes are soft.

4. Season with salt to taste and add noodles just before serving.

Created from a base of Gordon's spicy chicken soup. Of course I did use my beef stock, but that's ok if you have nothing else around.