DISHPATCH NATIVE BREED PULLED PORK SMOKESTAK User Manual
- June 7, 2024
- DISHPATCH
Table of Contents
SMOKESTAK
NATIVE BREED PULLED PORK
Blood orange negroni
Smoked cod roe, flatbread
Lamb merguez, fermented chili sauce
Native breed pulled pork, mustard barbecue sauce,
pickled cucumber
Smoked dripping chips
Hispi cabbage, anchovy, garlic
White chocolate cheesecake, summer berries
NATIVE BREED PULLED PORK
SMOKESTAK
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COOKING TIME:
50 MINUTES
SERVES 2 IN THE BOX
(1) Lamb merguez
(2) Pulled pork
(3) Flatbread
(4) Smoked cod roe
(5) Chilli sauce
(6) Negroni
(7) Dried blood orange
(8) Dripping
(9) Chips
(10) Mustard barbecue sauce
(11) Hispi cabbage
(12) Pickled cucumber
(13) Anchovy and garlic emulsion
(14) Crumble
(15) White chocolate cheesecake mix
(16) Berry compôte
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COOKING INSTRUCTIONS
Remove the lamb merguez (1) and pulled pork (2) from the fridge and bring it up to room temperature.
STARTER
Preheat the oven to 220°C/200°C fan.
1. Arrange the merguez on a baking tray and place in the oven for 15–20
minutes.
2. Place the flatbread (3) in the oven for the last few minutes of the
merguez cooking time to warm through.
3. Spoon the smoked cod roe (4) onto a plate, then use a spoon to create a
well.
If available, pour a tbsp olive oil into the well. Serve the roe alongside the
flatbread.
4. Remove the merguez from the oven and serve with the chili sauce (5).
5. Fill two lowball glasses with ice and pour over the negroni (6). Garnish
with the dried blood orange (7) and serve with the starters.
MAIN COURSE
Turn the oven up to 230°C/210°C fan.
- Empty the dripping (8) into an oven dish and heat in the oven for 5 minutes.
- Remove the oven dish and carefully arrange the chips (9) in the hot dripping. Place the pork into a separate oven dish, then mix through half of the mustard barbecue sauce (10) and cover with a lid or tin foil. Place both dishes in the oven for 20–25 minutes.
- After 5 minutes, place the hispi cabbage (11) onto a baking tray and cook in the oven for 15–20 minutes, until everything is cooked to your liking.
- Pour the pickled cucumber (12) into a side bowl and tip the remaining mustard barbecue sauce into a dipping pot. Leave both to one side.
- When the pork, chips, and cabbage have a few minutes left in the oven, pour the anchovy and garlic emulsion (13) into a small saucepan and warm on low heat for 3–4 minutes.
- When you’re ready to serve, remove the pork, chips, and cabbage from the oven and place everything onto separate serving platters. Pour the warmed anchovy and garlic emulsion over the cabbage.
- Serve everything up in the middle of the table.
DESSERT
- Divide the crumble (14) between two lowball glasses.
- Snip the corner off the white chocolate cheesecake mix (15) and pipe it over the crumble.
- Pour the berry compôte (16) over the cheesecake mix and serve.
ABOUT SMOKESTAK
Born and raised in Barbados, SMOKESTAK founder David Carter’s early life was centered around outdoor living and open fire cooking. He moved to London in 2008 to begin working with the Gordon Ramsay Group, initially at Claridge’s before the re-opening of the Savoy Grill. In 2011, David became the general manager for award-winning Japanese robatayaki restaurant Roka, where his desire for live-fire cooking was cemented.
In 2013, inspired by a barbecue
pilgrimage around the southern states of America, David opened SMOKESTAK, a
barbecue street food vendor at Street Feast Dalston Yard. The success of
SMOKESTAK led to sites at Dinerama and Hawker House, as well as appearances at
a number of music and food festivals.
In 2016, David opened his first brick-and-mortar site, making a permanent home
for SMOKESTAK in Shoreditch. Within one year of opening, the restaurant was
awarded a Michelin Bib Gourmand and, nearly five years later, is widely
regarded as one of the stalwarts of London’s restaurant scene.
INGREDIENTS
Negroni: gin (alcohol), sweet vermouth (alcohol), Campari (alcohol), orange
bitters. Dried blood orange: blood orange. Smoked cod roe: smoked cod roe
(fish), rapeseed oil, lemon juice, salt. Flatbread: yeast, brown wheat flour,
water, salt, vegetable oil, sesame seeds. Merguez: lamb, onion, garlic,
chilies, coriander leaf, coriander seeds, wheat, salt, sugar, rapeseed oil,
barley, paprika, black pepper, cinnamon, fennel seeds, cumin, caraway. Chilli
sauce: red chilies, roasted red peppers, tomatoes, salt, sugar, red wine
vinegar
(sulfites), mint, coriander. Pulled pork: pork, salt, pepper. Mustard barbecue
sauce: mustard, onion, garlic, cider vinegar (sulfites), ketchup (sulfites),
cumin, dark brown sugar, thyme, mustard powder. Pickled cucumber: cucumber,
white wine vinegar (sulfites), caster sugar. Chips: potatoes, sunflower oil.
Dripping: smoked beef fat, smoked pork fat. Hispi cabbage. Anchovy and garlic
emulsion: butter (milk), anchovy (fish), garlic, chicken stock, wheat flour.
White chocolate cheesecake: white chocolate (milk), crème fraîche (milk),
double cream (milk), cream cheese (milk). Berry compôte: summer berries,
sugar. Crumble ginger nut biscuits (wheat), butter (milk).
ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold.
Made in a kitchen that handles all 14 allergens.
STORAGE
Transfer all components to the fridge as
soon as received. Ensure all chilled items ar cold on arrival; do not eat if
warm.
CONSUME BEFORE
The Monday after delivery. See the date on sticker inside the box’s lid.
GOT A QUESTION?
Email us at hello@dishpatch.co.uk
Dispatch Ltd
Unit C-21, Poplar Business Park,
London, E14 9RL
dishpatch.co.uk
References
Read User Manual Online (PDF format)
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