Hot Smoked Sunday Roast Beef

headchef Smoker Leave a Comment

This isn’t going to work too well with a small joint, so make sure you’re working with a joint 1.5kg or more. I’m still experimenting with the different cuts available but I think if you are going to put in the extra effort to get your smoke on, you should spend the extra and treat yourself to a sirloin or …

Hot Smoked Beef Ribs

headchef Smoker Leave a Comment

Beef ribs are not an easy smoke, they’re an all day commitment but worth it if you nail them! Since my first attempt I have also experimented by sous vide the ribs for 24 hours then smoking them – I couldn’t really tell you they came out much softer – hard to know if the smoking process toughened them up …

Tomato and Beef Dripping Salad

headchef Sides Leave a Comment

Off Tom Kerridge’s show, this looks like a cracker to serve at a BBQ or along side something hot off the smoker… Method Melt the dripping over a gentle heat Slice up the tomatoes into good chunky slices (don’t want them breaking down later) Finely slice and onion and add this, with the tomatoes, and the lemon thyme to a …

Glazed Beef Ribs

headchef BBQ Leave a Comment

Must say, I have mixed results when trying to smoke beef ribs. They are occasionally a bit dry, and rarely consistently soft and melt in the mouth. More practice probably required, and I guess controlling the temperature of the smoker is all important. However, Tom Kerridge has the below recipe, which I have adapted to be half in the oven …

Salt Beef / Pastrami

headchef Charcuterie Leave a Comment

Making your own authentic Salt Beef is fairly easy – particularly if you use the equilibrium brining technique described below. I recommend using Weschenfelder’s superb cure mix. It’s essentially just right blend of salt and nitrates to do the job and produce that lovely pink colour. If you don’t wan to buy a bag of that, you can use a …

Perfect Yorkshires

headchef Sides Leave a Comment

This recipe comes from a card I received when I visited the Marylebone uber-butcher, The Ginger Pig. What they don’t know about beef isn’t worth knowing, so it follows that their yorkie puds will be awesome… Method Set the oven to 220°C Add the dripping to whatever container you’re using – experiment with different containers, deep muffin tins produce tall …

Burger Perfection

headchef BBQ, Weekend Specials Leave a Comment

Burgers are trendy. Patty and Bun, Bleeker Street, Meat Liquor, Honest Burger and countless other Soho establishments are knocking out some pretty amazing burgers. However, without a doubt, the best of the bunch are Hereford’s Beefy Boys. It’s not only me who thinks that either, their ‘Butty Back’, a burger with pulled pork on top, was recently crowned best burger …

Shepherd’s or Cottage Pie

headchef Weekday Dinners Leave a Comment

The meat mix for these pies is critical. I guess it’s just about acceptable to buy a packet of mince (lamb for shepherd’s pie, beef for cottage pie) and whack it in, but it’s not really in the spirit of the elevation of this dish to something more than you’d get in the school canteen. If you have some leftover …

Meatball Mania

headchef Weekday Dinners, Weekend Specials Leave a Comment

Best. Meatballs. Ever… Method First up get the onions sweating: Chop them up and put them in a large pan on a low heat. Put the lid on the pan and stir them every few minutes. We want them soft and sweet which will take about as long as it takes you to make the meatballs. For the meatballs put …