Grilled Kielbasa with Shoestring Onion Rings


I was introduced to the mighty Kielbasa Dog by my godmother in Cape Cod and haven’t had a regular hot dog since. So much juicier and packed with flavor, the Kielbasa is an often overlooked sausage. Here, we’ve made it extra decadent with the addition of shoestring onion rings and smoky BBQ ketchup. The onion rings are addictive so be sure to fry up extra for snacking. They also make a wonderful burger topping if you are doing a mixed grill of dogs and burgers. We hope you enjoy!


Grilled Kielbasa with Shoestring Onion Rings 

Makes 4 large Hot Dogs


Canola/vegetable oil for frying

1/2 cup all purpose flour

1 teaspoon cornstarch

1/2 teaspoon kosher salt

Freshly cracked pepper

6 oz. of beer

1 vidalia onion

Sea salt

1 Polish Kielbasa Ring

4 brioche style hot dog buns

Smokey BBQ Ketchup

Smoky BBQ Mustard



1. Fill a medium sized stock pot or Dutch oven a few inches high with oil and heat on high until the oil reaches 365F.

2. Meanwhile, whisk flour, cornstarch, salt and pepper in a medium bowl. Then whisk in the beer until the batter is smooth.

3. Line a baking tray with paper towels and set to the side of the frying oil.

4. Discard the ends and outer peel of your onion and then, using a guard, slice on a mandoline slicer to about 1/8″. Pull your rings apart and once oil is heated, begin dipping them in the batter and dropping them gently in the oil. Work in batches to prevent overcrowding. If rings stick together, use tongs to pull them apart. Fry until golden, turning over rings as needed, about 1-2 minutes total per batch. They fry quickly since they are thinly sliced.

5. When rings are golden brown, remove with thongs or a spider to the paper towel-lined tray and repeat with the next batch. Season finished onion rings with sea salt. As you are frying your rings, heat your grill or grill pan for the Kielbasa.

6. Slice the Kielbasa Ring in half. Slice each half again in half lengthwise to form 4 Kielbasa dogs.

7. Grill Kielbasa dogs 3-4 minutes per side until fully cooked and nice grill marks appear.

8. After Kielbasa have grilled, grill your buns, open face for 1-2 minutes until just toasted.

9. To assemble Kielbasa dogs, top each bun with a grilled Kielbasa and dress with shoestring onion rings. Finish with BBQ Ketchup and BBQ Mustard to taste. Enjoy.


BBQ Short Rib Sliders


At the launch party for Many Kitchens, we tried to have food from each of our producers. Michael offered to bring short rib sliders to showcase his incredible barbecue sauce. They flew off the plates in a matter of minutes and I’ve been begging for the recipe ever since. I’m so excited that he has agreed to share it here.


Michael Steifman has proved that Barbecuing is no longer exclusive to the South. His expanding selection of rubs and sauces have saved me on multiple occasions when I find myself with some chicken legs and not much inspiration. Michael recently expanded his family too and became the proud father of a daughter. His obsession with all things barbecue is forever confirmed in his nickname for her; Smoky!


BBQ Short Rib Sliders

Makes about 24 sliders

By Stuart & Co. From Recipes from Many Kitchens



2 pounds (907g) boneless short ribs (you can use bone in if that’s all you can find just buy extra to match bone volume & remove before shredding)

2 cups (470ml) BBQ sauce

2 cups(470ml) beef or chicken broth

¼ cup (25g) beef rub

2 tablespoons (30g) kosher salt

Grapeseed or vegetable oil

24 Martins Potato Buns Slider Rolls (any two bite size roll will do such as a brioche or mini potato roll)



1. Preheat oven to 350°F (180ºC). Season short ribs with beef rub and the kosher salt.

2. Heat a pan or grill to medium high. If using a pan to sear the beef, drizzle the oil in the pan. If using the grill drizzle the oil on the beef and coat it lightly.

3. Sear the beef on all sides in the pan or on the grill for a bout 1 minute per side then set aside.

4. Place the short ribs in a Dutch oven or roasting pan large enough for all the ribs to be in one layer. Mix BBQ sauce with 2 cups (470ml) of broth. Pour the mixture over the short ribs until they are just covered. Cover the pot with aluminum foil and place in the oven for 3 hours.

5. Once the ribs are tender and falling apart remove them from the pan and let them cool.

6. Pour the leftover braising liquid into a smaller sauce pot to heat the shredded beef back up in. Once the ribs are cool enough to handle, shred them and place them in the sauce. Warm over low heat then spoon onto potato buns and serve.

Roast Chicken and Bread Salad


There are a few dishes that everyone should know how to make well. Roasting a chicken to juicy tender perfection is a skill every carnivore should have. I’ve always used Simon Hopkinson’s recipe. Not only is he one of my favorite food writers but I figured a man who calls his book “Roast Chicken and Other Stories” has to feel pretty good about his method. And so he should. It’s downright perfect. I like it carved and laid atop a fresh spring salad with a dressing made of the chicken’s cooking juices which are soaked up by the croutons. 


Roast Chicken and Bread Salad

Adapted from Simon Hopkinson’s Roast Chicken and Other Stories

Serves 4



6 tablespoons of unsalted butter, at room temperature

1 chicken (approx. 4lbs), try to get farm raised if you can

1 lemon

A few branches of fresh thyme

1 garlic clove, peeled and crushed

1/2 cup of dry white wine

1 onion

Salt and pepper


Salad Ingredients:

4 cups of fresh white bread, torn or cut into 2″-3″ chunks

6 tablespoons of olive oil


4 cups of mixed salad leaves

4 radishes, thinly sliced with a potato peeler

1 cup fresh peas, if you can find them (otherwise use defrosted frozen ones)



1. Preheat the oven to 450°F.

2. Roughly chop the onion and put in a roasting pan large enough to fit the chicken as well as hold the juices.

3. Rub the chicken all over with the butter then sprinkle generously with salt and pepper. 

4. Squeeze the juice of the lemon all over the chicken and then put the two lemon halves inside the bird’s cavity along with the thyme and garlic. 

5. Roast the chicken for 15 minutes, then baste with the juices from the pan. Next add the wine to the pan. Reduce the oven temperature to 375°F and roast for a further 45 minutes, basting occasionally with the pan juices. 

6. Meanwhile as your chicken is roasting, lay the bread on a cookie tray and mix well with the olive oil. Season with salt and add to the oven for the last 10-15 minutes that the chicken is roasting.

7. Turn off the oven, leave the door slightly open and let the chicken rest for 15 minutes.  

8. In a large bowl, mix the leaves, radishes, peas and croutons with some of the pan juices from the roast chicken. 

9. Arrange the salad on a platter. Carve the bird and lay on top of the salad. If you want to save some of the breast meat for later, you can start by serving the wings, drumsticks and thighs. Drizzle some of the remaining juices over the chicken pieces, just enough to moisten and add flavor, and serve immediately.

Shepherd’s Pie


Have you ever accidentally added the wrong ingredient to a dish and it turned out to be an improvement? This happened to me when I was making shepherd’s pie this week. Not really focusing as I’ve made it so often I squeezed a tube of what I thought was tomato paste into the pot only to realize it was harissa. It brought all the flavors together and added a gentle heat that elevated it from good to great. Please don’t be put off by the anchovy paste – I add it to most slow cooked dishes as it gives a salty richness that’s not in the slightest bit fishy. If you don’t like lamb, simply substitute for beef and call it cottage pie. Either way, it’s the perfect comfort food whether you celebrate St. Patrick’s Day or not. 


Shepherd’s Pie 

Serves 4


2 lbs minced lamb (or beef)

2 tablespoons olive oil

1 medium onion, finely diced

1 carrots, peeled and finely diced

2 celery sticks, finely diced

1 tablespoon harissa

1 tablespoon tomato paste

1 teaspoon anchovy paste

14oz can of tomatoes

1/2 cup chicken stock


For the topping:

2 lbs potatoes, peeled and cut into similar size pieces

3 medium leeks, trimmed, sliced lengthwise, then into 1/2″ slices and washed thoroughly

8 tablespoons butter, divided

2 oz mature cheddar cheese, grated

Fresh thyme



1. In a large casserole dish or frying pan, heat the olive oil and fry the onions for approximately 5 minutes. Add the carrots and celery and cook for a further 5 minutes.

2. Add the lamb (or beef) and increase the heat, stirring frequently until all the meat is nicely browned. About 5 minutes.

3. Add the harissa, tomato paste, anchovy paste, tomatoes and stock. Bring to a simmer and then reduce to a low heat and cook for about an hour. Check for seasoning. 

4. Meanwhile, bring a large pot of water to the boil and add the potatoes. Cook until very tender, drain and return to the pot with 6 tablespoons of butter and a generous sprinkling of salt. Mash well.

5. In a frying pan, heat the remaining two tablespoons of butter and gently fry the leeks for 5 minutes. 

6. In either a large baking dish or 4 individual baking dishes, divide the meat mixture evenly. Top with mashed potatoes, then leeks, then grated cheddar and finally a sprinkling of fresh thyme.

7. Bake in a 400°F oven for 30 minutes until nicely browned. Serve warm.

Sichuan Peppercorn Lamb and Green Bean Stir Fry


Cooking through the three sauces in One Culture Foods line was a true pleasure. It is very rare to find a bottled simmer sauce that vastly improves a meal, gives authentic flavor and is truly as simple to use as the label indicates. One Culture Foods has three of these sauces. Earthy Spicy Tingly was our last sauce to cook with and it paired perfectly with lamb. This recipe was one of Hansen’s inspirations and we were thrilled with how easily it came together and how the sauce married itself so perfectly to the ingredients. The bite of the peppercorns, crunch of the charred green beans and flavorful seared lamb all blend wonderfully with a sauce that matches each component of its name: earthy, spicy, tingly.


Sichuan Peppercorn Lamb and Green Bean Stir Fry
Serves 2 large portions

5 tablespoons high smoke point oil (grapeseed, safflower, avocado), divided
3/4 lb green beans, cleaned and cut into 1 – 1 1/4 inch pieces
Sea salt
1/4 white onion, sliced thinly (1/2 cup)
1 lb lean lamb sirloin, fat removed and sliced on a bias (1 1/4 inch long 1/4 inch wide)
1/4 cup cilantro, roughly chopped
Fresh cracked black pepper
5 tablespoons of Earthy Spicy Tingly
White rice for serving


1. In a large frying pan on high heat, heat 3 tablespoons of oil for 3-5 minutes until green beans sizzle when added to the pan. You can test with a green bean or two. Beans should be hissing and popping. Once the oil is heated, add all the green beans and cook for about 4 minutes, stirring once or twice. The goal is to get nice char spots on the outside without overcooking the inside. Season with salt and set beans aside in a small bowl.

2. Add the onions to the heated pan and cook 1-2 minutes. You just want them getting some color and softening slightly. Set aside in a separate bowl.

3. Add remaining oil then add the lamb to the pan. Make sure every piece is making contact with the bottom. Sear 1-2 minutes then flip and cook till both sides are nicely browned (about 3-4 minutes total). Season with salt and fresh cracked black pepper.

4. Lower the heat to medium and add back in the onions. Add in Earthy Spicy Tingly and cook about 2 minutes, tossing and allowing the sauce to thicken.

5. Add the green beans and start stirring/tossing vigorously. The goal is to get the sauce to cling to the beans. Cook for 1-2 minutes more until the sauce is mixed in with the ingredients.

6. Transfer to a plate and garnish with cilantro. Serve with white rice and eat immediately.

General Tso’s Chicken


I don’t think it was until I moved to America from London that I realized all my favorite Chinese dishes weren’t actually Chinese but an Anglicized version. And I don’t think it was until I finally visited China that I realized that dishes found in most American Chinese restaurants weren’t authentic either. In fact, they weren’t just inauthentic but didn’t even exist; the best example being the ubiquitous General Tso’s Chicken and fortune cookies which are both entirely absent in China yet found in an estimated 50,000 restaurants across America.


A couple of weeks ago, in the name of “work”, I decided to go to a morning viewing of the new documentary “The Search for General Tso”. It was an absolutely brilliant film which not only solves a mystery but gives a fascinating history of the evolution of Chinese food in America. The film finished at just about lunchtime and it will be no surprise what my gurgling stomach was screaming out for. The exact opposite of subliminal advertising, I had been hypnotized by images of that sticky, sweet dish and nothing else would do!


As usual though, after the initial gratification, came the slightly sick feeling and desperate thirst that comes with takeout. I wanted to see if I could make a version at home that would satisfy my next craving. It was shockingly easy to put together and you can adjust the sweetness and spiciness to your own taste. So just in time for Chinese New Year, here’s my version of General Tso’s Chicken using Brooklyn Wok Shop’s addictive Chili Oil.


General Tso’s Chicken

Serves 4


For the chicken:

1 1/2 teaspoon sesame oil

1 tablespoon soy sauce

1 large egg, separated

1/4 cup of cornstarch

1 or 2 tablespoon freshly squeezed orange juice

1lb boneless, skinless chicken thighs, cut into bite size pieces

Canola, peanut or vegetable oil for frying


For the sauce:

1 tablespoon canola, peanut or vegetable oil

1 large garlic clove, peeled and minced

1 tablespoon freshly grated ginger root

1 cup chicken broth

1/4 cup soy sauce

1 tablespoon freshly squeezed orange juice

1 strip of orange peel

1 teaspoon Brooklyn Wok Shop’s Chili Oil

2 tablespoons brown sugar

A few dried chile de arbol, cut in halves (optional)


For serving:

Steamed rice, steamed broccoli and thinly sliced scallions



1. In a large bowl, mix sesame oil, soy sauce, egg white, corn starch and 1 tablespoon of orange juice. The consistency should be thicker than pancake batter – add another tablespoon of orange juice if too thick.

2. Add chicken pieces to “batter”, stir and leave to sit for about 20 mins.

3. For the sauce, add the tablespoon of oil to a saucepan on medium heat. Add the garlic and ginger and stir constantly for about 1 minute.

4. Add the rest of the sauce ingredients to the pan and keep stirring until the sauce begins to reduce and thicken. About 10 minutes. It should coat the back of the spoon. Cover and keep on a low heat to keep warm.

5. Time to fry the chicken! Heat 1/2″ of oil in a large heavy non stick or cast iron frying pan. When the oil is shimmering, begin adding the chicken and make sure not to overcrowd the pan. Turn after 2 or 3 minutes when brown and crispy. Be sure to use a splatter guard and be careful of spitting oil.

6. Transfer the chicken pieces as they are ready to a plate lined with paper towel and continue until you’ve used up all the chicken.

7. Add all the chicken pieces to the sauce and coat to cover before serving with steamed rice, steamed broccoli and cover with sliced scallion. You can spoon more sauce from the pan over the dish as well.

Chicken with Broccolini and Black Bean Sauce


This week we heard that One Culture Foods’ Chinese Fermented Black Bean sauce is a finalist for the 2016 Good Food Awards. I couldn’t be happier for Hansen or less surprised. When you’ve had a crazy day and can’t quite think about what to make, Hansen’s sauces are a god send. I can pick up a protein and a vegetable and have dinner ready 10 minutes after getting home. As with the shrimp stir fry we posted a few weeks ago, I’m almost embarrassed to write this recipe out. It’s that easy.


The ease and versatility of this sauce aside, it is the distinct taste that is garnering these well deserved accolades. Complexly balanced Chinese-inspired flavors and well sourced natural ingredients come together to reveal the genius of its name. Sweetness from pineapple and brown sugar, Savory from fermented black beans and spicy from green jalapeño. It’s just a phenomenal sauce.


Chicken with Broccolini and Black Bean Sauce

Serves 4


2 tablespoons olive oil

2 lbs boneless skinless chicken thighs, cut into bite sized pieces

1 lb broccolini, cut into bite sized pieces (stalks included)

3/4 cup Chinese Fermented Black Bean



1. Boil some water in a saucepan and add the broccolini. Cook for 3 minutes, then drain.

2. While the broccolini are cooking, heat the olive oil in a large frying pan and add the chicken. Cook for 5 minutes on high, stirring regularly.

3. Add the broccolini and Chinese Fermented Black Bean sauce. Lower the heat and simmer for another 2-3 minutes.

Savory Lamb Baklava


On a recent trip to London I had a taste of this pie that was so utterly delicious as well as completely original, I begged its creator, Louise for the recipe. The minced lamb filling is full of spices and the crispy phyllo is brushed with honey and sumac giving it that wonderful sweet and savory flavor that reminded me of a Moroccan B’stilla. A whole new take on a meat pie and one that I will be making again and again.


Savory Lamb Baklava

Serves 4


1 lb minced lamb
2 large onions, diced
1 large carrot, diced
2 sticks of celery, chopped small
2 cloves garlic, crushed
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp chilli powder
1 tsp ground cinnamon
1 red pepper, seeded and diced
1 can whole peeled plum tomatoes (14 oz)
3 tablespoons tomato puree
2 tablespoons chopped mint
4 tablespoons chopped parsley
1 tablespoon honey, softened for brushing
1 tablespoon sumac
8 sheets phyllo pastry, divided
4 tablespoons melted butter for brushing



Preheat the oven to 350. In a large frying pan on medium high heat, cook lamb until brown (about 5 minutes). Add in onion, diced carrots, chopped celery and garlic and cook until onion has softened (8-10 minutes). Increase heat to high and add spices, pepper, tomatoes and tomato puree. Bring mixture to a boil then reduce to a simmer and cook for 20 minutes. The filling should be moist but not too wet. Leave to cool for 15 minutes.

Take a 10 inch square baking tin (I used a 8×12″ baking dish) and brush with a thin layer of butter and then place a sheet of phyllo in the bottom. Brush the sheet with more butter and place another sheet on top and brush with butter (you can cut or fold the pastry to fit the tin if necessary).

Stir the chopped mint and parsley into the cooked lamb mixture, then spoon the mixture into the baking tin lined with phyllo. Layer six sheets of filo pastry on top, brushing each layer with butter. Brush the top layer with warmed honey and sprinkle with sumac. Using a knife cut through the layers to form diamond or square shapes. Bake for 40-50 minutes until the pastry is golden and crisp.

Saucey Sauce Game Day Wings


Saucey Sauces sauces are the perfect accompaniment to wings. They’ve given us their signature recipe that works will all their sauces but for these ones we’ve chosen the Spicy Garlic Wings.


Game Day Wings
Serves 6-8


2 lbs. chicken wings
Frying oil, such as peanut oil
Pinch of salt
Pinch of finely ground black pepper
3 cups all-purpose flour
3/4 cup Sweet Ginger Sauce


Pour oil into a medium sized heavy bottomed pot – adding enough to create a 4 inch deep layer. Heat the oil over medium heat till the oil is hot, about 375 degrees.


Wash and prepare the wings. Add the salt, pepper, and flour to a sealable tupperware container. Dredge the wings in flour a few at a time, shaking the container to coat thoroughly.


Working in batches, fry the wings until golden brown, about 5-7 minutes. Once cooked through remove from the pan and dry on a sheet tray lined with paper towels. To keep the chicken warm while frying the remaining wings store the sheet tray in an oven set to 100 degrees.


Add the Sweet Ginger Sauce to a medium sized bowl and toss with wings until throughly coated. Serve warm.

Chicken Tagine with Almonds and Apricots


I keep hearing about the magical healing powers of turmeric. From a potent anti-inflammatory to a cure for the common cold and even protection against cancer and Alzheimer’s, it seems to be the ultimate super food. Unable to shake a cold this week, I thought I’d try an old favorite Tagine recipe and ramp up the turmeric in the hope that an extra teaspoon would provide a quick fix cure.


As a child, we visited Morocco many times to get away from the English winter. One particular trip to Marrakech stands out not only because my father jokingly offered to sell me for a few camels (my sense of humor wasn’t fully formed) but mainly for a visit to La Mamounia Hotel just to sample their famous Pigeon Pie (B’stilla). Breaking  through the crispy filo pastry sprinkled with powdered sugar to reach the juicy meat below was unlike anything I had ever tasted. I’ve been in love with Moroccan food and its blending of sweet and savory ever since. This Tagine recipe has all those qualities from the sweet softened apricots to the crunch of the almonds and the juicy chicken. The dish even gets better the next day when all those wonderful flavors have melded!


Chicken Tagine with Almonds and Apricots

Serves 4


4 chicken legs

4 chicken thighs

2 tablespoons olive oil

2 onions, halved and sliced

2 garlic cloves, crushed

1 teaspoon turmeric

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon hot paprika

1 teaspoon saffron strands

2 cups (approximately) chicken stock

9 ounces dried apricots

3 ounces marcona almonds

1 tablespoon honey

2 large handfuls of roughly chopped flat leaf parsley



1. Season the chicken generously. Heat the oil in a large dutch oven or casserole and lightly brown the chicken on both sides. You may need to do in batches.

2. Add the onions and garlic and cook on medium for a further 5 minutes. Make sure to scrape the bottom of the pan to get all those good bits.

3. Add the turmeric, cumin, cinnamon, ginger and paprika and stir well.

4. Pour over just enough chicken stock to cover the meat and bring to a boil. Add the saffron strands and stir well. Cover, reduce to a simmer and cook for 15 minutes.

5. Add the apricots and almonds, stir well, cover and cook for another 15 minutes.

6. Remove the chicken to a plate and add the honey to the casserole and cook, uncovered at medium heat until the sauce begins to thicken (about 5 minutes).

7. Add back the chicken, stir well and check for seasoning. Turn off the heat, stir in half the parsley and serve over couscous. Sprinkle with the remaining parsley.