Weekly Recipes

Mince pie parfait; hot orange & passion fruit salad

Mince pie parfait; hot orange & passion fruit salad

Both an ode and a farewell to Christmas and all the oranges and clementines you will have eaten. This dessert will definitely put a smile on your face; the emotive combination of familiarity and nostalgia is even greater when mixed with sugar, dairy and alcohol, as here! You will, of course, have a pack of mince pies left from Christmas, or you may pick some up on special offer (alternatively substitute the mince pies with 250gr carrot cake or gingerbread). This recipe looks a bit more “cheffy” than the usual homework I give you, but to make the parfait, you...

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Bulgogi Glazed Beef

Bulgogi Glazed Beef

This marinade would be delicious with any of the beef available from LMDC, though perhaps particularly with the entrecote or cote de boeuf: something with a bit more fat in it. The chicken thighs and Basque pork too. Bulgogi is a Korean dish, traditionally prepared with strips of beef flash-fried then rolled in the sauce, though it also works brilliantly as a marinade and glaze on a larger cut of meat. It would feel like a real shame to cut the cote de boeuf into thin strips! There is something so satisfying not just about eating large joints or steaks,...

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Christmas Dinner Cooking Advice

To brine or not to brine? I would always recommend brining a large bird. We always use a plain salt solution of 5% salinity, so for 6 litres of water, that would be 300g salt for example. It permeates the meat in a way that seasoning on the outside simply cannot achieve. People always worry when you start talking about such high amounts of salt, forgetting that I am not asking you to drink the brine! Trust me…..I have done this before; I actually do so on a daily basis! A regular chicken needs 2 hrs in brine, a large...

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Watercress Soup

Watercress Soup

A soup may not excite on paper; it is nothing new. A good soup, however, is a thing of beauty: a bowlful of comforting warmth with depth and a purity of flavour that encapsulates the ingredient…..whether a clear broth or something heartier and velvety. It was at my time at Le Manoir au Quat’ Saisons in Oxfordshire that I realised how good a soup could be, and a great deal of that was due to fast cooking: keeping the ingredient fresh and capturing that flavour, rather than hours of simmering to a dull shadow of itself. People may romanticise that...

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