What we’re going to do is cook a pair of pig shins low and slow in a flavoursome stock, then pull the meat off the bone to press it with mustard, butter and parsley and the gelatine residual in the hot meat will set the entire thing into a solid brick of deliciousness.
It is said that the USA has given the world 3 unique art forms, Jazz, the Comic Book, and Creole food. Creole cuisine from Louisiana combines influence from French, Spanish, West African and Native American traditions into something that is very American – a Melting pot. Jambalaya is a creole version of Paella, basically it’s […]
The Brown chicken stock recipe was originally Heston Blumenthal’s (How to cook like Heston) and I modified it to extract more minerals from the Chicken bones, and to have slightly fewer net carbs, without sacrificing any of the flavour. These stock cubes will reappear in many of our recipes when we need to add liquid to a pan, or […]
This Pulled beef recipe takes a 3.5Kg slab of beef and cooks it for hours until the meat becomes so soft you can easily shred the meat with just a fork. The resulting cooked meat is the starting point for a lot of easy to make recipes like beef tacos or curries. This is the kind of […]
When cooked slowly for an hour the squid totally changes texture and the rubbery collagens in the meat melts and turn into gelatin – and the mouth feel is almost like silken Tofu. But the most amazing transformation is the flavour – quick squid deep fried is almost tasteless by comparison, but when you slow cook the squid it imparts a delicious fresh seafood taste to the stew.
One of our weight loss secrets has been slow cooking large fatty joints of meat on the weekend, then portioning it up into Meals to be frozen. During the week we can take a bag of perfectly cooked and seasoned meat out of the freezer, thawing and heating it to serve is under 10 minutes.