march
Char siu Wontons
Every chippy should do a great Char Sui.
If you want to be the best Chippy, you have to bring your A game to this takeaway classic.
Slow braised pork shoulder, bound in our sweet, sticky sauce and wrapped in Wonton Pastry (probably by Will, who hand folds nearly all our wontons, much to his delight) and then crisped until golden and the pastry start to bubble.
Crunchy exterior, and a soft middle these will definitely leave you wonton more...
general tso's chicken
Created in Taiwan by Chef Peng who had fled China, the flavour profile of this dish is typical of the food from the Hunan region of the Chefs homeland
Hot, sour, and salty, this dish was then brought to New York and adapted for the western palette.
A crispier batter, a slightly sweeter sauce, this dish has now graced American Chinese restaurant and takeaway menus for over 50 years, but its never really made the jump across the Atlantic.
We think its time that changed.
black pepper beef
Black pepper is an incredible spice.
It has heat, pine and citrus notes, a real complex and earthy flavour. So often used as an afterthought, a rumour of black pepper, a whisper of a peppercorn, cast unlovingly onto a dish that has other flavours as the stars.
But not here at Sixty.
I think back to my mums pan of scouse, almost crunchy with black pepper, and a heat that ran through it so deep it could warm the darkest corners of your soul.
So we have put the black pepper front and centre, we give it a touch of sweetness, a bit of its old friend salt, and bring it all together in a deep Beef stock, and thicken it just enough to cling onto our crispy braised beef.
chilli+Garlic Chicken
“I see recipes calling for one clove of garlic. One clove of garlic is not enough for any recipe unless it’s a recipe for ‘how to cook one clove of garlic’-even in this case use two”.
-Unknown
“it is not an exaggeration to say that peace and happiness begin geographically, where garlic is used in cooking”
- Marcel Boulestin
“Tomatoes and Oregano make it Italian, wine and tarragon make it French. Sour Cream makes it Russian, Lemon and Cinnamon make it Greek. Soy Sauce makes it Chinese, Garlic makes it good”
- Alice May Brock
“There are many miracles in the world to be celebrated and, for me, garlic is the most deserving”
- Felice Leonardo
“Better people than me can describe the beauty of garlic, I can just tell you we roast ours with a touch of chilli, add some seared Chicken Thigh and finish with chicken stock and spring onion”
- Jonathan Foster-Green
Only available via the Sixty Kitchen app until the end of march
