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Meat – Cook Food. Eat Food.

Meat

Pulled Pork Roll
by John Loydall|July 12, 2019|Meat
It's all in the detail with this Pulled Pork Roll. You need a decent bun...
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Beef Agnolotti
Beef Agnolotti With Sage Butter & Pesto
by John Loydall|August 16, 2018|Meat, Pasta, Recipes
This is a great way to use leftover stew - something like slow cooked oxtail...
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Chicken Liver Parfait
by John Loydall|July 17, 2017|Meat, Recipes, Stocks & Sauces
This is beautifully rich and buttery but the Chinese spice adds a nice point to the...
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Sous Vide Chicken In A Honey and Soy Glaze
by John Loydall|May 17, 2017|Meat, Sous Vide
This dish was inspired by a couple of recipes from the Eleven Madison Park cookbook -...
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Chilli Sauce
by John Loydall|July 9, 2016|Meat, Recipes, Stocks & Sauces
This is a great chilli sauce to have prepared a day or 2 before you...
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Beef Short Rib Chilli
Beef Short Rib Beer Chili
by John Loydall|November 8, 2015|Meat, Recipes
The trick with this Beef Short Rib Beer Chili is to roast the short rib and...
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12 Hour Brisket
by John Loydall|March 14, 2015|Meat, Recipes
This 12 Hour, Slow-Cooked Beef Brisket is the perfect way to turn a tough cut of...
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Beef Rendang
Beef Rendang
by John Loydall|January 17, 2015|Meat, Recipes
I had the best beef rending I've ever tasted in New York about 10 years...
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Brawn
by John Loydall|November 2, 2014|Curing, Meat, Recipes
I recently managed to purchase half a pig from a local farmer - the head...
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Salt Beef
by John Loydall|July 6, 2014|Curing, Meat, Recipes
Making your own salt beef is reasonably straight forward - all you need is time,...
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Breast of Lamb Ste-Ménehould with Sauce Ravigote
by John Loydall|March 26, 2014|Meat, Recipes, Stocks & Sauces
Any dish that makes use of one of the tougher, less popular cuts of meat...
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Beef In Steamed Buns
by John Loydall|March 10, 2014|Bread, Meat, Recipes
Steamed Buns - if you make these in advance you can freeze them and have...
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Sous Vide Ox Cheek
Sous Vide Ox Cheek
by John Loydall|March 9, 2014|Meat, Recipes, Sous Vide
I'll cut straight to the point with this one. If you've Googled "Sous Vide Ox...
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Sous Vide Rack Of Lamb
by John Loydall|October 4, 2013|Meat, Recipes, Sous Vide
Following on from my review of the SousVide Supreme I thought I'd detail the first...
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Falk Copper Cookware
by John Loydall|September 20, 2013|Equipment, Game, Meat
I picked up a Rondeau pan from Falk last year - a great piece of...
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Ramen
by John Loydall|April 21, 2013|Eggs, Meat, Sous Vide, Stocks & Sauces
My ramen is unashamedly taken from the Momofuku  cookbook (if you like ramen, go and buy...
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