Everyone loves bacon, except those who can’t enjoy it for religious reasons, or Vegans … but perhaps I repeat myself. For 40 years we’ve been told not to eat bacon because it has too much saturated fat and that raises your cholesterol and that causes heart attacks. Except that that has all been shown to […]
This meal started out as an attempt to replicate the presentation of a moroccan style baked egg in lamb mince, but using traditional European flavour profiles to compliment the lamb mince (rosemary, thyme and garlic) rather than the traditional Ras el hanout spices more common in North Africa (cinnamon, cumin, coriander seed).
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.
The pork Scotch fillet is a heavily marbled cut of meat from the shoulder and it’s usually cooked slow as a roast because the fat keeps the meat very moist. There is a secret trick to cook it like a steak, it requires several days worth of preparation and some equipment but the end result is totally worth it.