There isn’t much cooking involved here, just a little frantic scorching and some very thin slicing. The seared crust of the beef is given a gutsy punch from an excess of rosemary and a good seasoning of salt and pepper. The brief cooking time leaves the centre of the meat entirely raw. It almost goes [...]
beef,
carpaccio,
Christmas Day,
entrees,
fillet steak,
Italian,
Lemon,
Mustard,
Olive oil,
rosemary,
starters There are many ways to roast a chicken. Everybody has a tweak, an opinion, a little trick or two. This is how I do it. I prefer a roast chicken to be simple. I’ve tried all sorts of ways, including a heart-stopping version involving nearly a pound of butter, garlic, thyme and a lot of [...]
Abel and Cole,
bay,
Chicken,
free range,
Herbs,
Hugh Fearnley-Whittingstall,
Olive oil,
organic,
Poultry,
rosemary,
tarragon,
thyme An old method of preserving meat is to cook it slowly in fat, then leave it so that when the fat sets, the meat is entirely encased in it. Any type of meat can be cooked and preserved in this way, but the method is particularly suited to poultry, and especially to duck.To make confit [...]