Recipe Corner - The Big Feastival - 24th - 26th August 2018

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Recipe Corner

Welcome to our brand new recipe corner. This will be a little hub of foodie content where we will be sharing some lovely recipes from our various Big Feastival chefs, producers and street-food suppliers. Don't forget to take some photos of your creations and share them on Facebook, Instagram or Twitter tagging @thebigfeastival so we can see our favourite Feastival recipes come to life. Happy cooking! 


There's only one thing more satisfying than a delicious meal and that’s dinner which only requires a bowl and fork or spoon to eat. Fill your belly with one of our delicious recipes that are not only packed with flavour, but are easy to dish up and devour. From this Sesame Chilli Vermicelli that serves two, to a rustic Beef Stew for six, we've got an easy one-bowl dinner for you.

Check out the full array of recipes here!

Throw the ultimate dinner party with these shareable feasts from Food Network that are sure to get the party started. These crowd-pleasing platters and bowls of hand-held nibbles, meaty favourites and creative sides are the only recipes you'll need to feed your family and friends. We particularly love the recipe for Pulled Pork! Head to their website for lots of great meal inspiration! 


For Brine:
340g pickling salt
240 ml treacle
2-3 kg pork shoulder
2 litres bottled water

For Rub:
1 teaspoon whole coriander seed
1 teaspoon whole cumin seed
1 tablespoon chilli powder
1 teaspoon whole fennel seed
1 tablespoon onion powder
1 tablespoon paprika


1) Combine the treacle, pickling salt and water in a 5 litre container. Add the pork shoulder making sure it is completely submerged in the brine, cover, and leave to sit in the refrigerator for a minimum of 8 hours; 12 hours is ideal.
2) Place the cumin seed, fennel seed and coriander seed in a food grinder and grind fine. Transfer to a small mixing bowl and stir in the chili powder, onion powder and paprika.

3) Remove the shoulder from the brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will stick to the meat if you are wearing latex gloves during the application.

4) Preheat the smoker to 100C. Place the shoulder in the smoker and cook for 10 to 12 hours, maintaining a temperature of 100C. Begin checking the meat to see if it is cooked after 10 hours of cooking time, using a fork. The meat is done when it falls apart easily when pulled with a fork.

5) Once done, remove the shoulder from the smoker and set aside to rest for at least 1 hour. Pull the meat apart with 2 forks and serve as sandwich, with coleslaw and dressing as desired.

Aussie burger with beet fries & sunshine slaw


1. Preheat the oven to 200C / gas mark 6.

2. Peel and chop the beetroot into fries. Place on a baking tray and drizzle with 1/2 tsp oil and sprinkle with the chilli flakes and a pinch of sea salt. Place in the oven for 20 mins, turning halfway through.

3. In a bowl, mix together the beef mince and chipotle paste and season with sea salt and black pepper. Form into two patties (2-3 cm thick).

4. Brush the burgers with 1 tsp oil. Heat a griddle pan (or BBQ) on a medium-high heat and cook the burgers for 4-5 mins each side until cooked through. Set aside, cover and leave to rest for a few minutes.

5. Meanwhile, peel and grate the carrot and roughly chop the coriander. In a bowl, mix together the mustard, the juice from half of the lime and season. Place the carrot and coriander in the bowl and mix well. Peel and de-stone the avocado and thinly slice.

6. In a frying pan, heat 1/2 tsp oil on a medium heat and fry the eggs for a few minutes until the egg white is cooked.

7. Place the beef burgers onto two warm plates, top with the avocado slices and a fried egg. Serve alongside the beet fries and the sunshine carrot slaw. Drizzle over the remaining lime juice.


Anna Mae's

Don Macaroni Mac n Cheese from Anna Mae's

For the starter sauce 
50g unsalted butter
50g plain flour
1 pint/ 568ml whole milk at room temperature
Pinch salt 

For the mac n cheese
400g elbow macaroni 
230g mature cheddar, grated
90g Monterey Jack, grated
30g Parmesan, grated
8 rashers of dry cure streaky bacon

For the Pesto:

10 basil leaves 
25g pine nuts
25g grated Parmesan
75ml good quality olive oil
1 clove garlic
Squeeze of lemon


Pop the pesto ingredients into a small bowl, blitz with a hand blender until lovely and smooth then set aside.

Bring a large pan of salted water to the boil and cook the pasta until al dente. Pour in to a colander and leave to drain thoroughly.

In a heavy bottomed pan make the Starter Sauce.  Heat the milk until hot but not boiling.  Meanwhile in another heavy bottomed pan melt the butter.  Reduce to a low heat and gradually add the flour stirring into a paste with a wooden spoon – this is your roux.  Whilst stirring continue to cook for 3 to 4 minutes or until it turns golden in colour, being careful not to overbrown the mixture, this means it’s burnt. 

Slowly whisk the milk into the roux a little at a time, stirring vigorously.   Once fully combined turn up to a medium heat and cook for another 5 – 8 minutes or until the sauce is thick enough to coat the back of the wooden spoon.  Make sure you stir constantly to keep the sauce smooth and to make sure it doesn’t stick to the bottom of the pan.  Season with salt and add the cheese and mix until melted.  Fold in the pasta.  Stir occasionally to stop sticking.

Meanwhile fry the bacon until crisp, pouring any fat that collects in the pan into the cheese sauce, mixing well.

Spoon the mac n cheese into 4 serving bowls, drizzle the pesto over the top and place two of the bacon rashers across each dish along with the basil. Season with fresh pepper. 

Braised Lamb Shanks with Baby Potatoes, Black Olives and Mint - José Pizarro

2 lamb shanks approx 
3 tablespoons extra virgin olive oil
1 large onion, chopped
2 garlic cloves, chopped
2 medium carrots, diced
600 ml vegetable or chicken stock
1 bay leaf
20 Aragon black olives or kalamata, pitted 
200g baby potatoes, scraped clean but not peeled
1 tablespoon lemon juice and rind from half lemon
2 tablespoons chopped mint


Pat the shanks dry with some kitchen paper, then season with salt and pepper. Heat the olive oil in a heavy bottomed casserole over a moderate heat, and brown the lamb on all sides. Put to one side and keep warm while you fry the onions and garlic. Once they are golden after about 5 minutes or so, add the carrots and cook for further 3 minutes. Return the shanks to the casserole, along with the bay leaf, and add the stock. Cover and simmer gently for around two hours: the meat should almost fall off the bone.

About 10 minutes before the shanks are ready, add the potatoes, olives, lemon rind and juice, and give everything a good stir. Adjust the seasoning if necessary.

Divide between 2 warmed plates, add the mint, and lastly drizzle a little olive oil over each serving.

The Mindful Chef

Sun-dried tomato & olive cod en papillote - The Mindful Chef

120g green beans
1 lemon
1 tbsp oil
2 garlic cloves
2 x 150g cod fillet (skin off)
300g sweet potato
40g pitted black olives
60g sundried tomatoes
Medium handful of fresh thyme


1. Preheat the oven to 200C/gas mark 6.
2. Leaving the skin on, cut the sweet potato into 1cm cubes. Remove the thyme leaves from the stalks. Slice the black olives and sundried tomatoes in half. Trim the green beans and thinly slice each garlic clove.
3. Place the sweet potato on a baking tray, sprinkle over the thyme leaves, drizzle with 1 tsp oil and sprinkle with a pinch of sea salt. Place in the oven for 20 mins, turning halfway through.
4. To make each pollack en papillote - Using a large piece of baking paper, layer half of the green beans, then the pollack, top with the olives, sundried tomatoes and garlic. Season with sea salt and black pepper and drizzle over a quarter of the juice from the lemon and 1 tsp olive oil. Roll up the ends to make a parcel. Repeat with the other pollack fillet.
5. Place the pollack en papillote on a baking tray and place in the oven for 15-20 mins until cooked through.
6. You can serve the pollack in the parcel or carefully remove from the baking paper. Place on a warm plate and serve alongside the sweet potatoes. Drizzle with the remaining lemon juice.

459 calories • 53g carbs • 15g fat • 33g protein

Recipe for two people, halve the ingredients for one person

For more recipes like these, check out The Mindful Chef who will be appearing on our Table Sessions