The Complete Guide To Beef Cuts - Great British Chefs
WEBJul 22, 2016 · Still regarded as the king of all steaks, fillet is a prime cut that tends to be associated with grand celebratory dishes, due in part to its high price. It comes from the lower middle of the cow’s back and does the least work of all the beef cuts, making it incredibly tender.
Recipes - Great British Chefs
WEBView over 3,000 recipes from Great British Chefs including recipe ideas for every occasion from quick weeknight meals ideas to elaborate dinner parties.
Traditional Fish & Chips Recipe - Great British Chefs
WEBJosh Eggleton's fish and chips recipe is an excellent rendition of a British classic, and you can even rustle up all your favourite accompaniments at home. Haddock fillets are coated in a light and fluffy beer batter, then served with a homemade tartare sauce, crushed peas and, of course, chunky chips.
How To Cook Rib-Eye Steak To Perfection - Great British Chefs
WEBMay 7, 2019 · The rib-eye, sometimes known as scotch fillet or entrecôte, is one of the most popular steaks in the world.It comes from the Longissimus Dorsi muscle, which runs down the spine and doesn’t do too much work, giving it a lovely tender texture. What makes it really stand out, however, is all the wonderful marbled fat running through the meat (including an ‘eye’ of fat in the middle, hence ...
How to Make Spaghetti Bolognese In 5 Easy Steps
WEBMar 24, 2016 · First things first – if you’re looking for an authentic Bolognese ragù recipe – this isn’t it (go here if you want the recipe for the traditional authentic dish from the Emilia-Romagna region, which is made from a mix of pork and beef and contains milk). However, if you’re a fan of spaghetti Bolognese, which is probably one of the most well-known household dishes in Europe (also ...
How to Cook Turbot - Great British Chefs
WEBMay 12, 2015 · Turbot is a large, sandy-coloured flatfish that, alongside Dover sole, lemon sole, halibut, plaice and brill, is one of the most readily consumed flatfish in the UK. It’s fished in the North Atlantic and the Mediterranean Sea, and farmed in countries including France and Spain, but supplies are limited so it commands high prices, making it a luxurious option for restaurants and a treat for ...
How to Pan-Fry Cod Recipe - Great British Chefs
WEBDec 8, 2014 · Pan-frying is a great option for cod fillet or loin as there is time to produce a lovely crispy skin without overcooking the delicate, flaky flesh. This is the way cod and similar white fish are often cooked in restaurant kitchens and is very simple to do at home.
Simple Marmalade Recipe - Great British Chefs
WEBThis marmalade recipe is a great place to start if you're looking to start preserving at home. The simple method creates a tangy, flavourful preserve that makes the most of Seville oranges when they're in season (December to February), although you can find the fruits frozen during the rest of the year.
How to Pickle Cucumber - Great British Chefs
WEBMar 14, 2016 · Cucumber pickles make a great side dish to all sorts of cured fish, sandwiches and cold meats to name but a few. They are really easy to make and will keep for upwards of a month in the fridge. Great as part of a picnic or barbecue in the summer, homemade pickles are much tastier than the shop-bought variety, and as you get to control the sugar content they are better for the health conscious ...
How to Cook Beef Short Ribs - Great British Chefs
WEBSep 15, 2022 · Beef short ribs, also known as Jacob's ladder, is a meaty cut that needs long, gentle cooking.Read our in depth guide to cooking beef short ribs, and find plenty of recipe inspiration, from slow braised beef ribs with a sweet and sour glaze, to smoky BBQ ribs cooked low and slow.