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Parlour Group’s Regan Porteous shares his Tabasco-inspired menu

By   /  October 5, 2017  /  No Comments

With its 150-year anniversary just around the corner, Tabasco recently collaborated with Parlour Group executive chef Regan Porteous on a special lunch tasting event. Here are two of Porteous’ Tabasco-inspired recipes.

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Smoked BBQ meat and cheese pie with Tabasco Chipotle Sauce

Serves 20-30

1kg pulled smoked pork shoulder
800g chopped brisket
500g diced Texas hot link (sausage)
3 onions, diced
10 garlic cloves, crushed
50g dried chives
1L gravy
empanada pastry/pie crust
Burger cheese
Tabasco Chipotle Sauce

Prepare leftover meat by pulling or chopping, keeping it chunky for texture. Slowly sweat onions in olive oil until translucent and add garlic. Add the meat to the pan, then add gravy to a saucy but solid consistency. Season with dried chives, salt and pepper. Remove from heat and cool. To build the pies, using an empanada press place a slice of burger cheese on the pastry, place 60g of the meat mix, fold and seal edges using water. To cook, best results are to deep fry, however they can also be baked. Serve with Tabasco Chipotle Sauce.


Deconstructed key lime pie with Tabasco Green Sauce and apple granite

Serves 2

Baked cream cheese curd:

1kg cream cheese
525g sugar
25g cornflour
100ml lime juice
4 eggs

Bring cream cheese to room temperature. Whisk together eggs, sugar, cornflour then add the cream cheese. Once all the ingredients are smooth, gradually add the lime juice. Place onto an oven tray, and bake at 170°C, until the core reaches 72°C. Cool, place into piping bags and use as required.

Cream Chantilly:

250ml thick cream
50g pure icing sugar
25ml lime juice

Place all ingredients together and whisk together till still peaks form. Transfer to piping bag, refrigerate and use as required.

Tabasco green sauce and apple granite:

150ml cloudy apple juice
150ml ginger beer
25ml tabaco green sauce
2g green food colouring

Mix all ingredients together, freeze solid, and scrape ice and use as required.

Macadamia nut crumb:

250g flour
125g sugar
125g butter
100g macadamia nuts

Dry roast the macadamia nuts for 45 mins at 65°C, cool and pulse. Rub all ingredients together to a crumbly texture. Slow roast in the oven, until light even in colour.

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