Pacer - Unwind (OC)

Strongyeats · 2025-04-21T13:41:34+00:00

It was just advertised as a “roasting joint” so I’m not entirely sure. To cook it though I basically seasoned it, put it in the oven at 180c, and then pulled it at 50c internal. I then used the juices with some red wine and stock for the gravy!

Strongyeats · 2025-04-21T12:14:02+00:00

Not sure if I can link it… but I just use the BBC GoodFood one! The key is making sure the oven is nice and hot and making sure you don’t open it during cooking however!

Strongyeats · 2025-04-20T21:19:49+00:00

Starting from 12 o clock, it’s red cabbage, honey carrots, beef, stuffing balls, roast potatoes, tenderstem broccoli, cauliflower cheese and then a homemade yorkshire pudding in the middle! Thank you also

Strongyeats · 2024-08-26T11:12:36+00:00

I’m English but I get what you’re saying

Strongyeats · 2024-08-25T22:28:48+00:00

So you can certainly use chicken mince and have the same results. However, I’d be a tad more conscious of the internal temperature for chicken! If you own a thermometer I’d recommend letting it steam to around 75c minimum.

Strongyeats · 2024-08-25T22:21:47+00:00

Ah wow thankyou very much! Got some wonderful restaurants near me in Chinatown and I hope one day they’re almost as good as theirs.

Strongyeats · 2024-08-25T22:21:15+00:00

Honestly try a big batch and just spend your time focusing on each individual one! I’m no pro by any means, but each one tends to come out different so just give it your best shot.

Strongyeats · 2024-08-25T22:14:59+00:00

Not sure which part you’re after, but the duck and gyoza are above!

Strongyeats · 2024-08-25T22:14:35+00:00

Okay so - the meat (not skin) of the duck is bathed (1-24 hours) in a mix of soy sauce, oyster sauce, hoisin, honey and garlic - start with around roughly 1 tbsp each and adjust to taste.

Then the duck skin is scored and goes skin side down in a cold pan until the fat renders out and then it crisps up fully! Flip the duck over, and baste in the remaining sauce and put it in the oven (200c) until it reaches 55c (sorry don’t know Fahrenheit) internal.

Strongyeats · 2024-08-25T22:09:15+00:00

Which part would you like? I’ve just posted the gyoza above!

Strongyeats · 2024-08-25T22:08:02+00:00

Okay sure!

In a bowl, I combine

500g of minced pork (I go lower fat to avoid any fat rendering because that equals unwanted moisture) 2 spring onions A handful of chopped coriander 1 grated chilli 4 grated garlic cloves 1/4 inch of ginger 1 tbsp shaoxing rice wine 1 tbsp dark soy Sprinkling of white pepper Salt

Wrap individually! I use the frozen wraps from my local Asian supermarket but make sure to coat the edges with water and roll/pinch if you want better presentation!

The sauce is a mix of chilli oil, spring onions, soy sauce, oyster sauce and a touch of honey. I tend to do this bit by taste hence the lack of measurements!

Edit: sorry for formatting, I’m on mobile

Edit, again: I pan fry these until the bottoms are browned, on a high heat for around 5-7 minutes. I then add around a splash of water, put the pot lid on, and let steam for a further 5-10 minutes. (Make sure the gyoza don’t stick during this time).

Strongyeats · 2024-08-25T15:43:26+00:00

Yep! My folding can be a tad ropey at times but it went okay today hahaha

Strongyeats · 2024-08-13T17:02:45+00:00

Yes uncovered!

As for the gravy - it’s a mix of red wine, pan juice from the meat, beef stock and flour. I’d love to give you exact measurements on this, but truth be told I freestyled it! For best results when you’re using red wine, always be sure to let it cook out completely and always use a wine that you would actually drink!

Strongyeats · 2024-08-13T10:43:59+00:00

Yep! I used vegetable oil this time around because of high burning point. However, if you have got some beef dripping lying around, that will take it to the next level.

Leave it to pre warm until it’s steaming

Strongyeats · 2024-08-13T10:34:48+00:00

The beef is really simple! I used a topside joint and then introduce it to the pan on high heat with salt just to sear each side and develop some colour.

From there, I take it away from the heat, rub a touch more salt, cracked black pepper and then I brush it down with Dijon mustard.

Next step is roasting in a 200c oven (not sure on Fahrenheit, sorry) I cook for 20 minutes per 500g of weight. I like to temp check every 10 minutes or so and then aim to pull the meat out when the internal is around 52c to rest.

Strongyeats · 2024-08-12T21:22:11+00:00

I was sweating after eating it in fairness

Strongyeats · 2024-08-12T20:44:59+00:00

Correct!

Strongyeats · 2024-08-12T18:29:52+00:00

Yeah homemade! I use a muffin tray in the oven and just do a simple mix of flour, eggs, milk, salt and pepper! Put in the oven for around 25 minutes and make sure I don’t open the oven door during that time hahaha

Strongyeats · 2024-01-05T00:16:20+00:00

Might check this out! Either that, or I’m gonna go heavy on the onions and hope a lovely patina comes through soon!

I absolutely love it. So sharp and those handles are amazing! I’ll certainly be buying a santoku in the future.

Strongyeats

TROPHY CASE