Peter Morgan -Jones

09/02/2026

Chicken Waldorf sandwiches
Fit for Royalty

Recipe by
Peter Morgan-Jones

Serves: 4 sandwiches

Preparation time: 15 minutes
Cooking time: 0

Ingredients:

100g cooked chicken breast skin off, thinly sliced

½ small apple, cored and diced

½ celery stick ends trimmed and thinly

40 g walnuts roughly chopped

60g (2 tbsp.) whole egg real mayonnaise

½ tbsp. Chopped parsley or tarragon

8 slices soft white bread

Sea salt flakes and ground white pepper to taste

Soft butter

Method:

Heat a small saucepan of salted water and Blanche the celery for 2 minutes, remove from water and cool under cold running water.
Place the chicken and celery, apple and walnuts on a large chopping board and chop finely ensuring all pieces are very small. Alternatively it can be pulsed in a food processor briefly.
Place the chopped chicken mix into a bowl, pour in the herbs and add the mayonnaise, fold through with a dessert spoon until all combined and season to taste.
This mix will keep covered overnight, any longer and the apple will discolour.
Butter the 8 slices of bread and divide the mixture onto 4 slices. Place the other slice on top and remove the crusts with a sharp serrated knife.
Cut into triangles or finger sandwiches ( see image ) for an elegant high tea style treat.

02/01/2026

8 years from photo shoot for last book

01/01/2026

8 years today was the photoshoot for "Lobster for Josino ". The book was awarded Best in the World by Gourmond that year .

17/12/2025

Best few days with my work family in Outback Australia.
It’s been a heavy week for our nation, with trauma felt right across the country.
Being here is a reminder of our strength — the actions of a few do not define us, nor do they weaken the resolve of Australia. X

28/11/2025

Had an amazing few days at our conference at Whiddon,Glenfield
So happy working with such a dynamic food orientated organisation.
Got to showcase modified fruits from my second book.

18/11/2025

Homemade Doner Kebab

Recipe by Peter Morgan-Jones



I have been seeing on Tik Tok recently all the recipes to make doner kebab meat , here is one I have adapted slightly, it is amazing !

ingredients

1kg lamb mince 15% fat

200g pork belly (fatty chopped)

1 onion chopped

3 cloves garlic

1 tsp oregano dried

3 tsp cumin

2 tsp ground coriander

½ tsp cinnamon

4 tsp sea salt

2 tsp Black pepper ground

1 cup fresh white breadcrumbs

method

Season the lamb with all the spices and refrigerate for a few hours, meantime blend the chopped onion, garlic and pork belly in a food processor or mixer with a paddle until a paste . Slowly add the seasoned lamb and breadcrumbs and mix until a smooth paste like consistency.

Lightly oil two overlapping sheets of aluminium foil and place the blended meat in centre and roll into a 20cm long block. roll on bench, twisting the foil tightly to make a Christmas bon bon / cracker. insert a long metal skewer down the centre length of the foiled kebab. refrigerate for 1 hour.

Meanwhile find a deep roasting tin and pre heat oven to 200c , place the kebab onto the top of the roasting pan , suspending from touching the bottom and cook for 90 minutes, turning every 30 minutes. Check core temp is 75 c and remove from oven.

Remove the foil and keep the skewer in place.

Heat oven to 220 c and return the kebab to oven astride the roasting tin and bake until brown all over, turning regularly.

Meanwhile prepare kebab – hold skewer with cloth upright and slice the meat downwards, when sliced lightly grill, but do not brown. (the meat can all be sliced and stored for later heating if required)

you can do a Spanian style kebab using Turkish rolls , cut , slice red and green cabbage finely , added, with yoghurt sauce (recipe below) and tomato sliced and pickled pepper (green chilli) , sliced Spanish onion

Or a traditional pitta bread kebab with hummus, lettuce, tomato, garlic sauce and sliced onion

Garlic sauce recipe

250 g Greek yoghurt

2 garlic cloves chopped

1 tsp cumin

1 tbsp. chopped fresh mint (optional)

½ tbsp. lemon juice

½ tsp sea salt

¼ tsp ground white pepper

Place all ingredients in a food processor and blend. Refrigerate and serve

12/11/2025

.Hakka Pork Belly (Char Yoke)

Recipe by Peter Morgan-Jones

Serves: 4
Prep Time: 20 mins (plus marination)
Cook Time: 60 mins

Ingredients

Pork & Braising

400g pork belly (skin-on), cut into bite-sized pieces
30g dried Black fungus (reconstituted in hot water)
1 tsp garlic, chopped
2-star anise
2 cups water (enough to cover pork)
Marinade

1 egg, lightly beaten
1 cube red fermented bean curd, (mashed ) available from Asian groceries
½ tsp Chinese five-spice powder
½ tsp ground white pepper
½ tsp sugar
1 tsp oyster sauce
3 tbsp cornflour
Seasoning for Braise

2 cubes red fermented bean curd (mashed) available from Asian groceries
½ tsp Chinese five-spice powder
1 tsp sugar
1 tsp light soy sauce
1 tsp oyster sauce
½ tsp ground white pepper
1 tbsp Shaoxing wine
Method

Prep

Wash and pat dry pork belly; cut into bite-sized pieces.
Chop garlic and set aside.
Soak wood ear fungus for 15 mins until soft; trim hard centres and tear into 1-inch pieces.
Prepare coriander leaves for garnish.
Marinate

Combine marinade ingredients in a bowl.
Mix pork pieces thoroughly with marinade.
Cover and refrigerate overnight (or at least 3–4 hours).

Heat oil in a wok or deep saucepan to 180°C
Carefully in batches Deep fry marinated pork until light golden brown.
Drain on paper towels; set aside.

Heat 2 tbsp oil in a claypot or saucepan.
Sauté garlic until fragrant; add Black fungus and seasoning mix. Stir-fry until aromatic.
Add fried pork belly; toss to coat.
Pour in water to cover; bring to boil.
Add star anise; cover and simmer on low heat for 45 mins, stirring occasionally.
Cook until pork is tender and sauce slightly thickened.
Serve

Garnish with coriander leaves, sliced shallots
Serve hot with steamed white rice.

11/11/2025

Braised Brisket in red wine
Recipe by Peter Morgan-Jones

Makes about 6 servings

Serve with roasted vegetables , mashed potato, and greens

Any leftover meat is great in sandwiches



1 beef brisket, approx. 3 kg

Sea salt

4 tbsp. good quality olive oil

1 onion cut in 6 or 8 wedges

2 carrots, peeled and chopped in 3cm chunks

2 stalks celery, chopped in 3 cm chunks

2 leeks, halved and chopped 3 cm slices

5 or 6 cloves garlic, left whole and unpeeled

2 bay leaf

4 cups (approx.) beef stock, heated until hot

1 bottle pinot noir wine

{Simmered until reduced by half}

1 700g can whole tomatoes, drained and coarsely

Chopped

Coarsely ground pepper

method

Wipe beef with damp cloth and pat dry. Using a sharp knife such as a slicing knife, trim off excess fat. Then wipe the
brisket again with a damp cloth pat dry
Sprinkle generously with coarse salt all over and pepper
place in a shallow porcelain or glass casserole dish and cover with
Plastic wrap. Refrigerate overnight or for 2 days , turning the
Brisket every 12 hours or so.
About a day or two before you plan on serving the brisket, remove
From casserole dish and place on clean surface (stainless-steel
Baking sheet works well) and let get to room temperature.
In large heavy braising dish that can comfortably
Accommodate the brisket, heat about 4 tablespoons of olive oil. Add
Brisket and cook until browned all over; this can take about 5 or 6
Minutes. Remove from pan and set aside.
Drain off excess fat from pan, leaving a thin film. Add onion, carrots,
celery, leeks, garlic and bay leaf to pan. Then pour in beef stock and
red wine and bring to boil over medium-high heat. Reduce heat until
liquid is gently simmering. Stir in tomatoes and season with coarsely
ground pepper. Let simmer for
about 5 minutes and taste stock. Add a
little salt only if it needs it.
Add brisket to pan, cover, and cook for about 3 to 4 hours or until
tender, turning halfway through. Check brisket regularly to make sure
the liquid is not bubbling too hard. Liquid should come slightly more
than halfway up sides of brisket; meat should not be swimming in
liquid.
When brisket is done, turn off heat and let cool. Then remove brisket
from braising liquid and wrap well in foil. Strain liquid and refrigerate.
Remove any fat that congeals at the top.
Several hours before serving, heat braising liquid in large pan. Add
brisket to pan, turn once or twice to moisten meat all over, and turn
off heat. Let meat sit in pan juices until shortly before serving time.
Then turn heat to medium-low and heat until meat is warmed through.
Just before serving, slice brisket into slices and arrange on
Platter . Spoon a little of the braising liquid on top and place the rest in
a bowl with a spoon .

10/11/2025

09/11/2025

Time to make the Christmas Pudding recipe !