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Welcoming Nokx to Roe for Season 2 of Nokx’s Pies 🥧

Every Sunday, we’ll be inviting a guest chef to Roe to join with Nokx on a limited-edition pie. Stayed tuned for our new pie every week and secure your table now, because one they’re gone, they’re gone ‼️

🗓️ Sunday 24 May - Sunday 21 June
📍 Roe Restaurant

This is how to make 6 sauces from our favourite mother sauce: Bechamel 💫

The @fallowrestaurant classic has come to Roe: Corn Ribs 🌽 Make them at home with our Kombu seasoning - available through the link in our bio ✨

This is episode 2 of Nokx’s Pies - our Chicken Adobo Pastes with Cavita Restaurant.

Adobo base:

2 tbsp olive oil
4 cloves garlic, chopped
2 tsp ground cumin
2 tsp dried oregano
1 tsp dried thyme
1 tbsp chilli powder
250g Adobo base (alt. - red chilli or chipotle)
2 tbsp cider vinegar
15g coriander, chopped

1. Heat the oil on a medium heat & add in the garlic, cumin, oregano, thyme & chilli. Cook for 2-3 mins before adding your adobo base
2. Bring to a boil & cook for 5 mins before removing from the heat & leave to cool
3. Transfer to a blender, combine with vinegar, coriander & salt. Puree until smooth

For the filling:

1kg boneless, skinless chicken thighs
4 large banana leaves
2 tbsp olive oil
50g butter
3 shallots, chopped
1 green pepper, chopped
1 red pepper, chopped

1. Marinate the chicken in the adobo base for at least 24 hrs
2. Line a deep tray with the banana leaves. Place your chicken into the tray with 3/4 of the adobo. Wrap the leaves over until completely covered
3. Bake for 45 mins at 150C / 300F. Remove, cool & save the juices from the tray
4. Use your hands to shred the chicken. Combine with the final 1/4 of your adobo sauce & set aside
5.In a medium pan, sweat the shallots in oil & butter for 20 mins until soft. Add your peppers & cook for a further 10-15 mins
6. Add your chicken as well as any juices from the tray. Cook for a further 5 mins, remove from the heat & cool

To assemble:

1 roll shortcrust pastry
100g gouda, grated
1 egg, beaten

1. Roll & cut your pastry into medium rings
2. Place 2 tbsp of the chicken mix in the centre. Top with a sprinkle of gouda
3. Brush egg wash around the rim and use your fingers to seal. Use a fork to crimp the edges
4. Egg wash and bake for 20 mins at 180C / 350F

Serve with pickled onions, guacasalsa, pico de gallo & your favourite hot sauce.

This is Nokx & Karan’s Wagyu Short Rib & Bone Marrow Pie 🥧 Only 35 available this Sunday 24th from 12PM, with a portion of the profits donated to Feeding the Future ✨

Ingredients

1kg wagyu short rib
1 tsp Kashmiri chilli powder
1 tsp curry powder
1 tsp garlic powder
1 tsp turmeric
½ tsp salt

1–2 pieces bone marrow
1 red onion, chopped
1 tbsp ginger
1 tbsp garlic
5 curry leaves
1 tsp kashmiri chilli
1 tsp turmeric
1 tsp curry powder
1 tsp white vinegar
200ml coconut milk
500ml beef stock

1. Coat the short rib in the above spices. Marinate for 24 hrs
2. Sear the short rib on a medium heat for 5 mins until browned. Cover with beef stock and cook for another 5 mins
3. Transfer to a tray, cover with a cartouche and cook at 180°C for 1 hour 30 mins
4. For the curry base, render the bone marrow in a pan, then remove the bone and return the fat to the pan
5. Add the onions and cook until soft. Add the ginger, garlic, curry leaves and spices, then cook for 2–3 mins
6. Add the cooked short rib and reduce slightly. Season with salt and vinegar, then stir through the coconut milk

1kg Maris Piper potatoes
1 roll suet pastry
Butter spray, for greasing
2 tbsp crispy onions
1 green chilli, chopped
1 egg, beaten
3 fried curry leaves
1 tbsp sesame seeds
1 tbsp fennel seeds
1 piece bone marrow

1. Peel and cut the potatoes into 3cm cubes. Coat with a little oil and bake at 180°C for 30 mins
2. Roll out the suet pastry and cut a base and lid to fit your mould. Grease the mould well
3. Line the mould with pastry, then add the baked potatoes and 2–3 large spoonfuls of curry
4. Top with the pastry lid, seal the edges and trim any excess
5. Egg wash, then finish with sesame and fennel seeds
6. Bake at 180°C for 25 mins
7. Roast the bone marrow for the final 5 mins with a little salt
8. Serve the pie topped with bone marrow and a side salad of your choice

Repurposing lemon offcuts to make a homemade sherbet 🍋

The secret to the digestif, and why they make all the difference to a meal 🍸

Our taco stand is officially live 🌮

Starting today, we’ll be serving takeaway tacos on the Roe Terrace, Monday to Friday from 11:30 until sold out

Grab a taco, enjoy the sun, and pair it with something refreshing - from frozen margaritas to virgin strawberry mojitos 🌞

Our taco stand is officially live 🌮

Starting today, we’ll be serving takeaway tacos on the Roe Terrace, Monday to Friday from 11:30 until sold out

Grab a taco, enjoy the sun, and pair it with something refreshing - from frozen margaritas to virgin strawberry mojitos 🌞

Our taco stand is officially live 🌮

Starting today, we’ll be serving takeaway tacos on the Roe Terrace, Monday to Friday from 11:30 until sold out

Grab a taco, enjoy the sun, and pair it with something refreshing - from frozen margaritas to virgin strawberry mojitos 🌞

Our taco stand is officially live 🌮

Starting today, we’ll be serving takeaway tacos on the Roe Terrace, Monday to Friday from 11:30 until sold out

Grab a taco, enjoy the sun, and pair it with something refreshing - from frozen margaritas to virgin strawberry mojitos 🌞

Our taco stand is officially live 🌮

Starting today, we’ll be serving takeaway tacos on the Roe Terrace, Monday to Friday from 11:30 until sold out

Grab a taco, enjoy the sun, and pair it with something refreshing - from frozen margaritas to virgin strawberry mojitos 🌞

Our taco stand is officially live 🌮

Starting today, we’ll be serving takeaway tacos on the Roe Terrace, Monday to Friday from 11:30 until sold out

Grab a taco, enjoy the sun, and pair it with something refreshing - from frozen margaritas to virgin strawberry mojitos 🌞

A gel that tastes great and reduces waste - this our herb gel 🌿

A pastry basic that once mastered helps you create desserts like a chef - this is the science of caramel 🥮

@joaopdamaso

With a golden brown exterior and a lightly set, tender center - these are our Yorkshire puddings, served alongside our roasts every Sunday🍴

Episode 5 of Brunch with Sian: Vietnamese Omelette

We’ve got just 30 available this Saturday, April 25th - first come, first served. Book via the link in our bio ✨

Full at home recipe below, for more recipes and professional kitchen versions, head to @sianalmond.cooks patreon linked in her bio

All of our brunch dishes are made using @steweeggs 🍳

At home recipe👇

🥕Pickled Carrots & Daikon
2 Large Peeled Carrots Julienne
1/2 Peeled Daikon Julienne
125g White Wine Vinegar
125g Water
50g Castor Sugar
1. Bring the pickle liquid to the boil
2. Cool completely
3. Pour the pickle liquid over the carrots and daikon
4. Allow to pickle for at least 4 hours before use

🍋‍🟩Vietnamese Dressing
130g Water (Warm to Dissolve)
35g Sugar
65g Lime Juice
50g Fish Sauce
¼ Garlic Clove (Microplaned)
Chilli
White Pepper & Salt to taste
1. In a jug, Mix the warm water and sugar together to dissolve the granules
2. Add the rest of the ingredients to the jug, mix well

🍳Omelette (5)
30g Eggs
8.5g Corn Starch/ Rice Flour
52.5g Sparkling Water
Big Pinch Salt
¼ teaspoon Turmeric to Colour
1. Mix the water and corn flour together till smooth
2. Blend everything together and pass through a fine chinois
3. Leave to sit for 10 mins before use
4. Heat fry pan on medium high heat
5. Spray the pan very lightly with oil spray
6. Pour in enough omelette mix to just cover the base of the pan
7. Swirl the pan around quickly in circles so the batter coats up all sides of the pan
8. Allow the omelette to cook through and the edges becomes crisp
9. Remove from the pan on to a tray for plating

🐖Pork belly
1kg pork belly
1. Score then salt the skin
2. Marinate meat in Chinese 5 spice
3. Dry in the fridge for 24-48 hours
4. Scrape off salt and dust off remaining
5. Oven at 110°C for 3 hours then brush skin with oil 6.
6. After 3 hours turn temp to 220°C and allow skin to crisp up

🍽️To plate: Pipe on mayonnaise, top with salad of cucumber, spring onion, coriander and chillies mixed with dressing, spoon on mushroom parfait (optional), top with pork glazed with hoisin, pickled carrot and daikon, finish with spring onions, crispy shallots and a squeeze of lime (optional: fried egg)