This is a classic French recipe that comes from the Bourgogne or Burgundy region of France and is traditionally made using Charolais beef. Today restaurants serve far more elaborate versions of the dish which was originally a simple stew.
A good local butcher will be able to provide you with a great piece of beef from a reputable, quality supplier. If you can find grass fed, mature beef, hung for three weeks it will be simply delicious, and I promise you won’t be disappointed.
Shin is an inexpensive cut of meat, which is big on flavour, and is full of gelatinous sinew which cooks down to make the most excellent gravy.
The Yorkshire pudding it is said can only successfully be made by someone from that august county of England. My mum is from Yorkshire and makes wonderful Yorkshire’s and perhaps the skill is inherited because I am pretty proud of most of my attempts.
I'm pretty sure Frankie wasn't talking about sirloins and saddles of lamb but the important word here is RELAX. Every chef I know worth their salt* and every TV chef you watch will all tell you to let cooked meat relax
A simple tip to help your delicious homemade burger keep its shape when cooking.
Nachos have since developed and many versions exist now, including large 'loaded' platters of Nachos 'Grande' or 'Supreme' consisting of tortilla chips smothered with layers of refried beans, Chilli con Carne, grated cheese and topped with Pico de gallo or Mexican Tomato Salsa, sour cream, Guacamole and garnished with Jalapeños, coriander (cilantro) and chopped chives or spring onions.
What I have done was an inspiring course in London with Ken Hom, equipped myself with numerous books, woks, steamers and ingredients from quaint little Asian speciality suppliers and set to work as only a chef can and chopped, pounded, crushed, fried and ate my way through the Chinese canon.
Even though I am not American I am a massive fan of big, hearty, smoky American cooking. I love eating with my fingers, any chicken on the bone and of course sticky ribs in BBQ sauce, so much so that I have even bottled my own rib sauce. There really is something special in the … Continue reading Celebrate Independence Day in Style