Mens_Health_UK_March_2017

MENSHEALTH.CO.UK MEN’S HEALTH 31

WORDS: LOUEE DESSENT-JACKSON | PHOTOGRAPHY: LOUISA PARRY | FOOD STYLING: TAMARA VOS

04

BUNS OF

STEEL A

The joy of bao lies in its simplicity and the same

can be said for the sauce. Mix 200ml soy sauce,

100ml water, 50ml rice wine vinegar and 3tbsp

sugar and simmer until shiny. Not only will this

outdo hoisin for flavour, the rice wine vinegar’s

aminos boost immune function. Pour it on thick.

Duck legs, 4, cleaned with

bone in and skin on

Sea salt flakes, 200g

Duck fat, 1L

Star anise, 2

Sauce, 8tbsp

Roasted peanuts,

8tsp, crushed

Coriander, 8 sprigs

Steamed bao, 8

METHOD

Rub the duck with

salt and rest in the

fridge for three

hours. Melt the fat

in a deep pan with

star anise, rinse the

lightly cured meat

and place in the mix.

Cook for two hours at

120°C, then cool and lift

from the fat. Debone and

fry skin-side down until

crisp. Drain and skim the duck

fat from the pan before adding

to the sauce ingredients and

simmer until thickened. Stuff

everything in the bun and serve.

i) CONFIT DUCK

Dried shiitake, 150g

Kewpie mayonnaise, 4tbsp

Garlic, 2 whole cloves

Ginger, 1tsp, chopped

Sauce, 8tbsp

Sesame seeds, 8tsp

Fresh coriander, 8 sprigs

Steamed bao, 8

METHOD

Soak the shiitake in boiled water

for about 30 minutes. Drain and

squeeze out any excess water.

Place the shiitake and remaining

filling ingredients in a pan and

simmer for one hour, then allow

it to cool. Remove the shiitake

and cut into 5mm slices. Place

the cooking liquor over a medium

heat and reduce until sticky, then

pass through a sieve to remove

bits of garlic or ginger. Add the

sliced shiitake back into the

sauce and mix. Now devour.

iii) SOY SHIITAKE

Pork belly, 1. 2kg, skin on

Sea salt flakes, 1 heaped tbsp

Chinese fivespice, 1tsp

Sauce, 8tbsp

Roasted peanuts,

8tsp, crushed

Coriander, 8 sprigs

Steamed bao, 8

METHOD

Heat your oven to 180°C, then

score the skin of the pork and

rub in the salt and spice. Place

onto a raised wire rack over a

baking tray and crisp the skin

for 10 minutes before lowering

to 160°C for an hour. Allow to

cool before refrigerating, making

it easy to slice into 100g portions.

Add the sauce ingredients to

the cooking juices and simmer

for five minutes. Fill the buns,

adding peanuts and coriander

for a tasty energy boost.

ii) CRISPY PORK BELLY

HIT THE

SAUCE

THE DREAM

STEAM

Match pickled

veg to your

meats for health

benefits with

every mouthful

PORK AND

APPLE^

This combo

extends beyond posh

bangers and mash. The

sharpness cuts through

the fatty flavour and

your blood pressure.

DUCK AND

BEETROOT

Give your

endurance aspirations

wings with a pickle

pairing that’s proven

to boost bloodflow

to your muscles.

BEEF AND

PEPPERS

According to

the Uni of Tasmania,

adding chillies to carby

meals levels insulin

responses – a good

excuse for seconds.

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ii)CRISPYPORKBELLLY

BEEF AND

PEPPERS

According to

of Tasmania,

chillies to carby

vels insulin

es – a good

or seconds.

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Raw garlic, 30g, sliced

Fresh green chilli, 8tsp, sliced

Olive oil, 60ml

Ribeye joint, 1kg

Sea salt flakes, 1 heaped tbsp

Sauce, 8tbsp

Sesame seeds, 8tsp

Steamed bao, 8

METHOD

Finely chop the garlic and chilli,

then mix into the olive oil. Coat

the beef with the metabolism-

spiking marinade and rest for

a few hours. Massage in the salt

and roast on a wire rack at 200°C

for 15 minutes, lowering to 160°C

for a further 20. Cover with foil

and leave for 30 minutes, slice

and re-cover. Add the beef juices

to the sauce ingredients and cook

on a medium heat until it thickens

slightly. Once ready, assemble,

top with seeds and tuck in.

iv) ROAST BEEF RIBEYE

Raw garlic, 30g, sliced

Fresh green chilli, 8tsp, sliced

OliOlive oilil, 660 0lml

Ribeye joint, 1kg

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bits of garlic or ginger. Add the

slicedshiitakeback into the

sauce and mix. Now devour.

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