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Harrison Piper

@piping.hott

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Sharing my food 🍴
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@harrisonpiper_
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Spicy chorizo gnocchi w / homemade ricotta 🌶️ 🧀 🍝 Gnocchi: * 750g mashed potato * 1 egg * 150-200g flour * Salt Sauce: * 250g good quality chorizo, removed from casings * 1 small onion, diced * 3 cloves garlic, diced * Fresh chilli * 2 tbsp tomato paste * Splash of vodka * 250ml cream * Parmesan * Pasta water * Salt + pepper Ricotta: * 1.5L whole milk * 250ml cream * 1 tsp salt * 3 tbsp lemon juice or white vinegar * Lemon zest Hot Honey: * Honey * Chilli flakes * Splash of cider vinegar Method: 1. Mix mashed potato, egg yolk and salt together. 2. Slowly add flour until a soft dough forms. 3. Roll into ropes, cut into gnocchi and boil until floating. 4. Cook chorizo until crispy and caramelised. 5. Add onion, garlic and fresh chilli. 6. Stir through tomato paste and cook until deep red. 7. Add vodka and flambé. 8. Pour in cream and season with salt and pepper. 9. Stir through parmesan and a splash of pasta water until glossy. 10. Add gnocchi and toss until coated. 11. Heat milk, cream and salt until just before boiling. 12. Turn heat off, add lemon juice and leave 10 mins. 13. Strain until thick and creamy, then fold through lemon zest. 14. Warm honey with chilli flakes and a splash of cider vinegar. Plate up the gnocchi, top with homemade ricotta and finish with hot honey 🔥 Note: You can easily use store bought gnocchi and ricotta to make it easier! #gnocchi #hothoney #pasta #homemade #chorizo by @piping.hott
63
5 months ago
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Pork katsu sando w/ homemade Japanese mayo 🍞🐖 Thought I’d put the last of my milk bread to good use! #sando #katsu #japanese #pork #homemade by @piping.hott
52
9 months ago
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THE SPICIEST SOURDOUGH w @piping.hott smash or pass? Including spicy chorizo, 7 fresh chilli, 4 ghost peppers, 5/5 rated hot sauce, 1/2 jar of pickled chilli’s, 4 dried chilli, 1/4 cup chilli flakes, small jar of adobo, gochujang, kimchi and …. Chilli oil by @piping.hott
146
12 days ago
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PORK & RICOTTA RAVIOLI 🍝 This was my weekend feed. Made 5 ravioli for one serving… and somehow ended up with flour on my nipples for half the video. Makes 20 large ravioli (4 servings) Fresh Pasta * 200g 00 flour * 2 eggs * 2 egg yolks * 1 tsp olive oil * Pinch of salt Mix, knead for 8–10 mins, rest for 1 hour, then roll thin. Homemade Ricotta * 1.5L full-fat milk * 190ml cream * 30ml lemon juice * 7.5ml white vinegar * 1¼ tsp salt Heat to just below boiling, remove from heat, stir in the lemon and vinegar, leave for 10–15 mins, then drain through cheesecloth for 45–60 mins. Braised Pork * 500g pork shoulder * 1 onion * 2 garlic cloves * 100ml white wine * 200ml chicken stock * 1 tsp fennel seeds * Rosemary & thyme * Zest of 1 lemon Sear the pork, soften the onion, add the garlic and fennel, deglaze with wine, add stock and herbs, then braise at 160°C for 2½–3 hours until falling apart. Reduce the cooking liquid until glossy and mix a little back through the shredded pork. Ricotta Filling * 150g homemade ricotta * 40g parmesan * 1 egg yolk * Zest of ½ lemon * Black pepper Pipe a ring of ricotta and place the pork in the centre before sealing each ravioli. Tomato Sugo * 400g whole peeled tomatoes * 1 shallot * 2 garlic cloves * 1 tbsp tomato paste * 60ml white wine * Fresh basil Cook the shallot gently, add garlic and tomato paste, deglaze with wine, add tomatoes and basil, then simmer for 35–45 mins until silky. To Finish * 100g pancetta * Fresh basil * Olive oil * Parmesan Render the pancetta until crispy, cook the ravioli for 2–3 minutes, toss gently through the sugo, then finish with crispy pancetta, basil, parmesan and a drizzle of good olive oil. #pasta #pork #ravioli #ricotta #cheese by @piping.hott
28
2 months ago
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TANGZHONG CINNAMON BUNS 🍥 6 BIG BUNS | Banoffee • Biscoff • Pistachio Cardamom DOUGH 25g flour + 125ml milk for tangzhong 475g bread flour 60g sugar 8g yeast 8g salt 1 egg 150ml milk 75g butter FILLINGS 🍌 Banoffee: 24g butter, 34g brown sugar, ⅔ tsp cinnamon, 1 banana, 34g dulce de leche, salt 🍪 Biscoff: 25g butter, 35g Biscoff, 30g brown sugar, ½ tsp cinnamon, 30g crushed Biscoff, salt 💚 Pistachio: 24g butter, 24g brown sugar, 34g pistachio paste, ½ tsp cardamom, orange zest, salt ICINGS For each flavour: 65g cream cheese + 25g butter + 40g icing sugar + 1 tbsp milk/cream. Banoffee: vanilla + salt Biscoff: 38g Biscoff + vanilla + salt Pistachio: 30g pistachio paste + vanilla + cardamom + orange zest + salt METHOD Cook tangzhong until thick. Cool slightly. Bloom yeast in lukewarm milk with 1 tsp sugar for 5–10 min. Mix tangzhong, yeast mixture, remaining sugar, egg, flour and salt. Knead 5–6 min, then gradually add butter and knead 8–10 min until smooth and elastic. Proof 1–1½ hrs until doubled. Divide into 6, roll into rectangles, spread with filling, cut into strips, twist and roll into spirals. Proof 45–75 min until very puffy. Pour 50–60ml cream between buns. Bake 160°C fan / 175°C conventional for 25–32 min. Cool 10–15 min, ice generously and finish with dulce de leche, Biscoff, biscuits, banana chips, pistachios, orange zest and flaky salt. #biscoff #cinnamonbuns #pistachio #banoffee #baking by @piping.hott
69
2 months ago
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JERK LAMB SHANKS 🌶️🍖🥥🍍 Slow-braised jerk lamb with coconut rice, charred pineapple salsa & sticky jerk glaze. INGREDIENTS Lamb * 2 lamb shanks * 1–2 Scotch bonnets * 3 garlic cloves * 1 tbsp ginger * 3 spring onions * 1 tbsp allspice * 1 tsp smoked paprika * 1 tsp ground ginger * 1 tsp cinnamon * ½ tsp nutmeg * 1 tsp dried thyme * 1 tsp black pepper * 1 tbsp brown sugar * 1 tbsp soy sauce * 1 tbsp cider vinegar * Juice of 1 lime * 1 tbsp oil * 1 tsp salt Braise * 250ml chicken stock * 150ml pineapple juice * 2 tbsp dark rum * 1 tbsp soy sauce * 1 tbsp brown sugar * 1 Scotch bonnet * 2 spring onions * 3 garlic cloves * 3 thyme sprigs Coconut Rice * 200g jasmine rice * 200ml coconut milk * 150ml water * ½ tsp salt * 1 makrut lime leaf * 1 tbsp butter Salsa * 200g pineapple, diced * ½ red chilli * ¼ red onion * Handful coriander * Juice of ½ lime * 1 tsp honey * Pinch salt Finish * Crispy shallots * Coriander * Lime METHOD 1. JERK MARINADE Blend the Scotch bonnet, garlic, ginger and spring onion. Mix with remaining marinade ingredients. Coat lamb and marinate 2 hours–overnight. 2. SEAR Brown lamb deeply on all sides in a hot, oiled Dutch oven. Remove. 3. BRAISE Add braising ingredients and return lamb. Cover and cook at 160°C for ~3 hours, turning hourly, until fall-apart tender. 4. RICE Cook rice with coconut milk, water, salt and lime leaf for 12–15 minutes. Rest covered 10 minutes, then fluff with butter. 5. SALSA Char pineapple in a very hot pan. Toss with chilli, onion, coriander, lime, honey and salt. 6. GLAZE Strain braising liquid and reduce until thick and glossy. Brush over lamb and grill for 2–3 minutes until caramelised. 7. SERVE Coconut rice → lamb → jerk glaze → pineapple salsa → crispy shallots → coriander → lime. #jerkchicken #fusionfood #food #lamb #salsa by @piping.hott
59
2 months ago
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Japanese Fried Chicken Milk Bread Sando 🍗🌶️ Crispy buttermilk fried chicken, Japanese ranch, hot honey jalapeños and sesame cucumber pickles on soft homemade Japanese milk bread. Makes 2 HOT HONEY JALAPEÑOS 200g jalapeños, sliced 250g honey 60ml apple cider vinegar 2 garlic cloves, sliced 1 tsp flaky salt ½ lemon, juiced 1 tsp chilli flakes Simmer jalapeños, garlic, vinegar and salt for 5–8 mins. Remove from heat and stir through honey, lemon and chilli. Cool completely. JAPANESE RANCH 120g Kewpie mayo 60g sour cream 50ml buttermilk 1 tsp rice vinegar 1 tsp lemon juice 1 tsp white miso 1 garlic clove, grated 1 tsp onion powder ½ tsp garlic powder 1 tsp sesame oil 1 tbsp chives 1 tbsp parsley 1 tbsp dill ½ tsp white pepper Salt Mix everything together and chill for 30 mins. JAPANESE PICKLES 2 Lebanese cucumbers 1 tsp salt 1 tbsp rice vinegar 1 tbsp mirin 1 tsp sugar 1 tsp soy sauce 1 tsp sesame oil 1 tsp sesame seeds 5g ginger 1 spring onion Salt cucumbers for 15–20 mins, rinse and squeeze dry. Toss with remaining ingredients and chill for 30 mins. FRIED CHICKEN 450–500g chicken thighs 300ml buttermilk 1 tbsp hot sauce 1 tsp salt 1 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika ½ tsp cayenne Marinate for 4 hours or overnight. COATING 200g flour 50g cornflour 1 tsp baking powder 2 tsp salt 1 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp white pepper ½ tsp cayenne Coat chicken in flour, back into buttermilk, then flour again. Press coating firmly onto chicken. Fry at 170°C for 6–8 mins until golden and cooked through. ASSEMBLY Japanese milk bread Japanese ranch Fried chicken Hot honey jalapeños Japanese cucumber pickles Layer everything between the milk bread and serve immediately. #friedchicken #sando #milkbread #hothoney #food by @piping.hott
51
2 months ago
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Millionaire’s Shortbread Basque Cheesecake 🍫🧀 Probably one of the best cheesecakes I’ve made. Four layers consisting of a brown butter shortbread base, burnt Basque cheesecake, salted caramel and a dark chocolate ganache. Brown Butter Shortbread Base Ingredients: 120g unsalted butter 60g caster sugar 170g plain flour Pinch of salt Brown the butter until nutty, then allow to cool. Mix with the sugar, flour and salt until a dough forms. Press into a lined 20cm springform tin and bake at 170°C Fan Bake for 15–18 minutes until lightly golden. Cool completely. Basque Cheesecake Ingredients: 500g cream cheese, room temperature 150g caster sugar 3 eggs 250ml cream 15g plain flour 1 tsp vanilla paste Beat the cream cheese until smooth, then mix in the sugar. Add the eggs one at a time before folding through the cream, vanilla and flour. Pour over the cooled shortbread base and bake at 220°C Fan Bake for 25–30 minutes until deeply caramelised on top with a slight wobble in the centre. Cool completely, then refrigerate overnight. Salted Caramel Ingredients: 150g caster sugar 50ml water 80ml cream 40g butter 4g sea salt Cook the sugar and water to a deep amber caramel without stirring. Carefully whisk in the warm cream, then add the butter and salt. Allow to cool slightly before pouring over the chilled cheesecake. Return to the fridge. Dark Chocolate Ganache Ingredients: 120g dark chocolate (70%) 120ml cream 10g butter Heat the cream until steaming, then pour over the chocolate. Leave for 1 minute before adding the butter and whisking until glossy. Cool slightly and pour over the caramel layer. Refrigerate until set. #cheesecake #basquecheesecake #millionairesshortbread #baking #dessert by @piping.hott
66
2 months ago
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Introducing Harrison Piper (@piping.hott) to J&L! 👋 From comfort food to creative dishes, Harrison’s cooking content is guaranteed to make your mouth water. We can’t wait to see what he cooks up next! by @piping.hott
41
3 months ago
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Sous Vide Duck Breast with Cherry-Balsamic Jus, Brown Butter Miso Celeriac Purée, Charred Kale & Hazelnut Crumble 🦆🍒 Would usually cook duck breast at 54°C for medium-rare, but Mum prefers hers a little more done, so I cooked this batch slightly further. Duck Ingredients: 2 duck breasts (220–250g each) 10g butter 1 thyme sprig Salt & pepper Score and season duck, vacuum seal with butter and thyme. Cook sous vide, then pat dry. Render skin-side down in a cold pan until golden and crisp. Rest before slicing. Celeriac Purée 600g celeriac 300ml milk 300ml cream 60g butter 20g white miso Simmer celeriac until soft. Brown butter, then blend everything until smooth. Season to taste. Cherry-Balsamic Jus 125g cherries 150ml chicken stock Duck juices 1 shallot 20ml balsamic 1 tsp red wine vinegar 10g cold butter Cook shallot and cherries, add stock and duck juices, reduce, blend and strain. Finish with balsamic, vinegar and cold butter. Hazelnut Crumble 40g hazelnuts 15g panko 10g butter 5g cocoa nibs (optional) Toast panko in butter, then combine with chopped hazelnuts and salt. Charred Kale Blanch kale for 30 seconds, refresh and dry. Char in a hot pan with olive oil, then finish with lemon and salt. Plate with celeriac purée, sliced duck, cherry-balsamic jus, kale and hazelnut crumble. #duck #food #gourmet #chef #finedining by @piping.hott
57
3 months ago
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Confit beef cheek w / salsa verde & triple cooked fries 🥩🍟🌿 Beef Cheeks: * 2 beef cheeks * Beef tallow (enough to fully submerge) * 4 cloves garlic * 2 sprigs rosemary * Salt + pepper Salsa Verde: * Parsley * Chives * Tarragon * Chervil * 1 shallot, finely diced * Zest of 1 lemon * Juice of 1 lemon * 1 tbsp Dijon mustard * 1 tbsp red wine vinegar * Olive oil * Salt + pepper Fries: * 2-3 large Agria potatoes * Neutral frying oil * Sea salt Method: 1. Season beef cheeks generously with salt and pepper. 2. Place into a Dutch oven with garlic and rosemary. 3. Cover completely with beef tallow and cook at 140°C for 5-6 hours or until fork tender. 4. Finely chop all herbs and combine with shallot, lemon zest, lemon juice, Dijon mustard and red wine vinegar. 5. Add olive oil until the salsa verde reaches your desired consistency. Season to taste. 6. Cut potatoes into thick fries and boil in salted water until just tender. 7. Drain and allow to steam dry completely. 8. Fry at 140°C until cooked through. Remove and cool. 9. Fry again at 190°C until golden brown and crispy. 10. Season immediately with sea salt. 11. Plate the beef cheek, spoon generously over the salsa verde and serve alongside the fries. by @piping.hott
38
4 months ago
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Banana bread basque cheesecake (Serves 8–10) 🍌 🧀 Banana Bread Swirl 
Ingredients
1 very ripe banana, mashed
2 tbsp melted butter
2 tbsp brown sugar (or 1½ tbsp molasses)
3 tbsp plain flour
1 tbsp milk
¼ tsp baking soda
Pinch salt Method 
Mix everything until thick and scoopable (not runny).
If too loose, add 1 tsp flour at a time.
 Basque Cheesecake 
Ingredients 
500g full-fat cream cheese (room temp)
150g caster sugar
3 large eggs (room temp)
300ml thickened cream
1 tsp vanilla
¼ tsp salt
1 tbsp flour Method 
Preheat oven to 200°C fan. Line 20cm springform with scrunched baking paper.
Beat cream cheese + sugar until smooth.
Add eggs one at a time.
Mix in cream, vanilla, salt, flour until silky
Pour half batter into tin.
Spoon or pipe half banana mixture in blobs. Lightly swirl.
Add remaining batter, top with remaining banana mixture, swirl gently again (don’t drag too deep).
Bake 25–30 mins until deeply caramelised on top and very jiggly in centre.
Cool 1 hour at room temp, then refrigerate over night . I served with a banana miso caramel #basquecheesecake #bananabread #baked# #dessert cheesecake by @piping.hott
31
8 months ago
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