Wednesday, 31 October 2012

Pulled Pork Chilli Verde

This isn't really pulled pork and Chilli Verde just means green chilli.  It's nothing more fancy than a slow cooked pork shoulder stew normally but I've added belly and cooked it till it falls apart as well to make it extra sexy.

It's normally a pain to find fresh tomatillos but you can order them from the cool chile co if needed.  This is really easy to make as well so it's a great dish to cook for friends, all the hard work is done in the morning so you can relax when your mates turn up later.

Monday, 29 October 2012

Forty Burger at Cask - Charlwood Street, SW1

I'll keep this short: We make burgers with 40 day aged rib and 30 day aged rump, and chips with bacon dust. Tasty.

These are the words that greet you on the website for forty burger.  It sounds so perfect; it was fair to say I was a little excited and more than happy to endure the scrum down at Cask to get a table on a Friday night.

Saturday, 13 October 2012

The perfect steak? Sous Vide on test...

I don't know what I was expecting when I got my hands on the Sous Vide Supreme.  Actually that's a lie; I was expecting something life-changing.

What I got was a bulky silver box and a mixture fear and apprehension when I started using it.  Cooking food under vacuum in a hot water bath gives nothing away.

Tuesday, 9 October 2012

Mamounia Lounge - Knightsbridge

I’ve got to be honest and say that I was invited to review Mamounia lounge.  They fired over an email asking if I wanted to try them out and looking at the menu I couldn’t find a reason not to say yes.

If you haven’t heard of the Mamounia Lounge Knightsbridge it's just down the road from Harrods on Brompton Road.  They have another outpost in Mayfair as well and I think it’s fair to say they are going for a more luxurious take on Lebanese and Moroccan food.

Monday, 1 October 2012

Beef Shin Kroketten (meat ferrero rocher)

Ok so I've possibly taken a bit of inspiration from a few places for this recipe but I've been wanting to try and make something like this for a while.  You could probably file this recipe under excessive but if you like beef and you like deep fried things I think it’ll be worth it.

This dish will be won or lost on the quality of your beef stock; some salty old oxo cube bollocks isn’t going to cut it here basically.  If you don’t want to make your own buy a few litres from a shop and reduce it down yourself to save time just make sure it doesn't have added salt.