White wine sauce
This is a classic white wine sauce with lots of flavor.
Veal topside with pepper rub
Here’s a mouth watering veal topside, cooked on the grill. It is rather lean, and doesn’t take well to very long cooks, so we treat it like we would a roast beef. Slowly bring it up to temp, then rest, slice and serve. This one is rubbed with a green and red pepper mix.
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Gazpacho
Gazpacho is a really good vegetarian soup served cold. It is easy to make and is great for the summer party or as part of a buffet. Here’s a simple yet very good recipe.
Mango salsa, take II
Yes, I do like mango salsa. Here’s a slightly different way of making it, with lemon and red onion.
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Veal Shoulder
Veal shoulder refers to the front leg of a calf, and it is fibrous and needs some time to become tender. Here we cook it with somewhat of a Turkish or oriental flavor profile with cinnamon, cardamom, coffee and ginger. Quite different from the ordinary, but it works really well.
Pulled Beef
Here’s a classic pulled beef, this time made with veal. We’re adding plenty of flavor with the rub, mainly thanks to the allspice and onion powder, but with a bit of sting also.
Warm summer salad
Here’s a warm summer salad that could either be a lighter lunch or a fresh starter meal. It is easy to make and really fresh. Serve it right away, as it should be served warm.
Smoked oxtail casserole
Smoked oxtail casserole adds a new twist to an old classic. It’s a good recipe to make on a rainy day. Here’s how to make it.
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Deer blade steak
Let’s try something new; we’re going to do a deer blade steak with oriental flavoring. We’re serving it with a classic risotto here, but you could also slice the meat and make a fresh steak sandwich with it if you like.