Pulled Pork Roll

It’s all in the detail with this Pulled Pork Roll. You need a decent bun to start with – a potato roll is the way to go here I think. And then something to offset the rich meat – a pickle or maybe a red slaw would work well. The bigger the joint of pork you […]

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12 Hour Brisket

This 12 Hour, Slow-Cooked Beef Brisket is the perfect way to turn a tough cut of meat into something that just melts in the mouth. It requires cooking for a long time – more to the point it will take cooking for a long time – you don’t need to be too delicate with a decent piece […]

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Beef Rendang

I had the best beef rending I’ve ever tasted in New York about 10 years ago. I’m not sure it was 100% authentic but it was utterly delicious. The beef was fall-apart-amazing, the sauce was thick, almost dry but so dense, fruity and spicy. You need a bit of time for this dish and you […]

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Brawn

I recently managed to purchase half a pig from a local farmer – the head was used in this recipe for brawn. A pig’s head isn’t really something you’re going to be able to pick up at the butcher’s counter at your local supermarket but – if you do have a decent enough proper butcher’s […]

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Salt Beef

Making your own salt beef is reasonably straight forward – all you need is time, plenty of space in your fridge and, of course, the ingredients.  Starting with the meat – you need a decent sized piece of brisket – 2kg should do it. For the brine you’re looking to spice it up to suit […]

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Beef In Steamed Buns

Steamed Buns – if you make these in advance you can freeze them and have them ready to use on a week night by giving them a quick blast in a steamer. And – they offer the perfect solution to “what should we do with leftovers from Sunday dinner?”. I used some leftover Sous Vide […]

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Sous Vide Ox Cheek

I’ll cut straight to the point with this one. If you’ve Googled “Sous Vide Ox Cheek”, the numbers you’re interested in are: 75c for 20 hours. If you’re interested in the rest of this dish – here are the details: Ox Cheeks – cheap, full of flavour and incredible in texture if you cook them right. […]

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Sous Vide Rack Of Lamb

Following on from my review of the SousVide Supreme I thought I’d detail the first dish I cooked using it. Most reviews I’ve read of first experiences with the SousVide Supreme will involve cooking steak. Nothing wrong with this of course but I thought I’d try something a little different – Sous Vide Rack Of Lamb. […]

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