Meat

Chicken Liver Parfait

by John Loydall|July 17, 2017September 30, 2017|Meat, Recipes, Stocks & Sauces

This is beautifully rich and buttery but the Chinese spice adds a nice point to the...

Pulled Pork Roll

by John Loydall|July 12, 2017September 18, 2017|Meat

It's all in the detail with this Pulled Pork Roll. You need a decent bun...

Sous Vide Chicken In A Honey and Soy Glaze

by John Loydall|May 17, 2017September 30, 2017|Meat, Sous Vide

This dish was inspired by a couple of recipes from the Eleven Madison Park cookbook -...

Chilli Sauce

by John Loydall|July 9, 2016September 13, 2016|Meat, Recipes, Stocks & Sauces

This is a great chilli sauce to have prepared a day or 2 before you...

Beef Short Rib Beer Chili

by John Loydall|November 8, 2015November 8, 2015|Meat, Recipes

The trick with this Beef Short Rib Beer Chili is to roast the short rib and...

12 Hour Brisket

by John Loydall|March 14, 2015May 3, 2015|Meat, Recipes

This 12 Hour, Slow-Cooked Beef Brisket is the perfect way to turn a tough cut of...

Beef Rendang

by John Loydall|January 17, 2015May 20, 2015|Meat, Recipes

I had the best beef rending I've ever tasted in New York about 10 years...

Brawn

by John Loydall|November 2, 2014January 17, 2015|Curing, Meat, Recipes

I recently managed to purchase half a pig from a local farmer - the head...

Salt Beef

by John Loydall|July 6, 2014July 9, 2014|Curing, Meat, Recipes

Making your own salt beef is reasonably straight forward - all you need is time,...

Breast of Lamb Ste-Ménehould with Sauce Ravigote

by John Loydall|March 26, 2014June 27, 2014|Meat, Recipes, Stocks & Sauces

Any dish that makes use of one of the tougher, less popular cuts of meat...

Beef In Steamed Buns

by John Loydall|March 10, 2014June 27, 2014|Bread, Meat, Recipes

Steamed Buns - if you make these in advance you can freeze them and have...

Sous Vide Ox Cheek

by John Loydall|March 9, 2014January 13, 2015|Meat, Recipes, Sous Vide

I'll cut straight to the point with this one. If you've Googled "Sous Vide Ox...

Sous Vide Rack Of Lamb

by John Loydall|October 4, 2013January 13, 2015|Meat, Recipes, Sous Vide

Following on from my review of the SousVide Supreme I thought I'd detail the first...

Falk Copper Cookware

by John Loydall|September 20, 2013June 27, 2014|Equipment, Game, Meat

I picked up a Rondeau pan from Falk last year - a great piece of...

Ramen

by John Loydall|April 21, 2013January 17, 2015|Eggs, Meat, Sous Vide, Stocks & Sauces

I had been resisting posting a ramen recipe - it seems anywhere you turn in...

Pork Belly With Leeks & Prunes

by John Loydall|November 20, 2012January 13, 2015|Meat, Recipes, Sous Vide

This was a relatively quick & easy meal. I put the pork on the day...

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