Detailed recipes and instructions for cooking various sauces, sides, starters and main courses.
Flank steak is a great cut, and very well priced. It has loads of flavor, and it takes very little time to grill. The flank steak comes from the cow’s belly and contains a lot of muscle fibers. The trick to cook it is to use very high heat, for a short period of time, and let it rest after.
Render your own beef fat, or tallow, is easy, and gives you great tasting fat for cooking. Since it does take some time, you may as well gather up some before rendering it. There are different ways of rendering fat, I dry render it, using the oven.
Beef ribs is a really good alternative to pork ribs, which is far more common. Beef ribs have a bit more texture, and of course, a different flavor. You cook them slightly differently from pork ribs, read on to learn how.
This recipe is heavily influenced by how Heston Blumenthal makes his scrambled eggs. I have modified it slightly, and I do not use the water bath, but the end result is just amazing. Go ahead and try it, you won’t be disappointed.
Read more on how to cold smoke cheese, using a regular grill. Many cheeses take well to smoking, here are the details on how.
Mango salsa is always a really refreshing side dish, and it is easy to make. There are as many different versions of it as there are chefs, here’s my take on it
Bone marrow mash is simply potato mash where some or all of the butter has been replaced with bone marrow. Bone marrow adds a more rich, fatty flavor than plain butter.
Turkey is really good grilled. There’s a trick to getting it juicy and savory every time; inject butter. It really improves the turkey, which sometimes can come across as a bit dry.
Leg of lamb on the BBQ is a great way to cook your Easter dinner. As always, make sure you get good quality lamb, it really pays off. It is flavored using rosemary, lemon, garlic and honey, and the juices are collected in a pan so we can make a wonderful sauce.
