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Read more about the article Duck Breast with Potato Dauphinoise and a Redcurrant and Dijon Sauce

Duck Breast with Potato Dauphinoise and a Redcurrant and Dijon Sauce

Duck breast is one of those rare items, in that it's an incredible comfort food, but at the same time it definitely feels like a little bit of luxury. This recipe pairs it with the classic French Dauphinoise, and then one of the easiest sauces you'll ever make. Duck Breast with Potato Dauphinoise and a redcurrant and Dijon Sauce Juicy duck breast, classic potato gratin, and a zingy sauce that takes everything to another level 4 large duck breasts1 kg maris piper or similar potato (peeled, thinly sliced)2 cloves garlic (peeled and finely chopped)500 ml whole milk400 ml double cream1 tsp freshly grated nutmeg100 g unsalted butter (sliced)1 sprig rosemary1 sprig thyme2 cloves garlic (peeled)200 ml white wine4 tsp redcurrant jelly2 tsp…

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Read more about the article Chimichurri Sauce
Flank steak with sweet potato fries and Chimichurri sauce

Chimichurri Sauce

Is this an authentic recipe? Probably not, there are hundreds of variations as this is one of those recipes that everyone tweaks to their own personal taste. It's so easy to do, that I'm sure you'll soon have your own version as well. Chimichurri Sauce A classic South American sauce, packed full of fresh and zingy flavours, and a great accompaniment to steaks and bbqs 120 ml extra virgin olive oil2 tbsp red wine vinegar20 g fresh coriander, washed20 g fresh parsley, washed (finely chopped)2 small red chillies (deseeded and finely chopped)1 tsp dried oreganosalt and pepper to taste1 shallot (peeled and finely chopped)2 cloves garlic (peeled and finely chopped) Ideally you should hand prepare and chop all of the ingredients, as…

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Read more about the article Easy Peppercorn Sauce
Peppercorn Sauce

Easy Peppercorn Sauce

The classic steakhouse sauce. Creamy, full of flavour, and with the wonderful peppery kick. This version is super quick to make, and is ideally made whilst your steaks are resting. Easy Peppercorn Sauce One of the best steak sauces, this is super simple to cook whilst your steaks are resting. 85 ml brandy or cognac1 rich beef stockpot100 ml cold water150 ml double cream30 g unsalted butter3 tsp coarsely crushed/ground black peppercorns If cooking steaks, remove from the frying or saute pan once cooked, and set aside to rest. Deglaze the pan with the brandy, using your wooden spoon or spatula to make sure that you have all the bits off the bottom of the pan. Add in the remaining ingredients, and…

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Read more about the article Homemade Onion Rings
Triple Cooked Chips served with Rib Eye steak, onion rings and tomatoes

Homemade Onion Rings

A classic side with steaks, as well as a great snack on it's own with friends and drinks. This version uses a beer batter for crisp and golden brown results. Homemade Onion Rings An ideal side, or a great snack whilst drinking a beer or two 250 g plain flour2 tsp sweet smoked paprika1 tsp garlic powder1 tsp salt1 tsp ground white pepper1 tin beer of your choice (approx 340 ml)vegetable oil for frying3 large onions In a large bowl, mix together 200g of the flour with the spices. Whisk in the beer, so that the mixture is reasonably thick, but slides off the whisk when held above the bowl. Add a little water if too thick, a little more flour if…

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Chunky Oven Chips

Chunky Oven Chips Healthy and tasty chips, without the deep frying 4 large potatoes, Maris Piper or Desiree (approx 1kg)2 tbsp oil, vegetable, olive or groundnutsalt for seasoning Peel the potatoes, then cut into large chips. Rinse under cold running water until they run clear, then blanch in a large pan of boiling water for three minutes. Drain well, and cool on a large tray until they stop steaming, then chill in the fridge for approx 30 minutes.Heat the over to it's highest possible setting, ideally about 250C, 230C fan, gas mark 9. Preheat a large, lipped, baking tray. Put the chips into a bowl, drizzle with the oil, and toss them around until well coated, then season well. Turn onto the…

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Read more about the article Deep Fried Triple Cooked Chips
Triple Cooked Chips served with Rib Eye steak, onion rings and tomatoes

Deep Fried Triple Cooked Chips

Who doesn't love a proper deep fried chip? Obviously we all know we need to be careful how often we indulge ourselves, but it really is the perfect side to a special occasion steak, a crispy meat pie, or simply on their own with a sauce for dipping! Deep Fried Triple Cooked Chips The classic deep fried chip, and still the best 4 large potatoes, such as Maris Piper (approx 1kg in weight)sunflower oil (for frying in fryer)beef dripping (optional)salt to season Peel the potatoes, then cut into thick chips. Rinse the chips under cold running water until it runs clear to remove starch.Add the chips to a saucepan of cold water, seasoned with salt, then bring to a gentle simmer. Simmer…

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Read more about the article Haggis, Neeps and Tatties

Haggis, Neeps and Tatties

There's no doubt that Scottish food and drink very much come to the fore on January the 25th, the anniversary of the birth of Robert Burns, Scotland's national bard. Burns Night celebrations can take the form of a small gathering of friends or family, right the way through to complex and elaborate ceremonies as part of a large get together. Regardless of the size or formalities observed though, the star of the meal is always the haggis, Scotland's national dish, served with neeps and tatties. The other key ingredient to a modern Burns night supper is humour. It's definitely a light hearted affair, and no one's going to be upset if you settle just for the food and a couple of wee…

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Read more about the article Haggis and Beef Burger

Haggis and Beef Burger

Like many specialty dishes, haggis suffers from being pigeon-holed as a once a year special. It's such an incredible shame. It doesn't just have to be served boiled or steamed alongside potatoes and swede. It's an incredible versatile ingredient in it's own right, bringing an incredible depth of flavour to some of our favourite dishes. This beef burger doesn't require any additional seasoning, the haggis provides everything, and wow, is it good! Haggis and Beef Burger Scotland's finest, used to add a serious depth of flavour to everyone's favourite. 500 g steak mince907 g haggis4 brioche burger buns8 leaves romaine lettuce (washed)2 large tomatoes (sliced )1 medium onion (white or red, peeled and thinly sliced)4 large dill pickles800 g oven chipsfavourite sauces…

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Read more about the article Healthy Chicken Cacciatore
Healthy Chicken Cacciatore

Healthy Chicken Cacciatore

Alla cacciatora refers to a meal prepared 'hunter-style', and that's exactly the sentiment that this dish kindles. Onions, garlic, herbs, tomatoes and white wine. It's all there, but surprisingly light in touch and low in calories. The addition of the olives adds a depth of flavour that makes this idea for cold winter evenings. Healthy Chicken Cacciatore Classic Italian hunters stew with chicken breast, a dash of wine and olives. 2 tbsp olive oil3 slices prosciutto (or thin streaky bacon, chopped)1 large onion (peeled and chopped)2 cloves garlic (peeled and chopped)10 leaves sage (finely chopped)2 sprigs rosemary (leaves only, finely chopped)4 large chicken breasts (skinless)200 ml dry white wine400g g tinned plum tomatoes 2 tbsp cherry tomato puree200 g chestnut mushrooms (halved)160…

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Read more about the article Teriyaki Steak with Fennel Slaw and Sweet Potato Wedges
Teriyaki Sirloin

Teriyaki Steak with Fennel Slaw and Sweet Potato Wedges

So there really is nothing authentic about this dish, but it's Asian influences are there front and centre. Bursting with punchy flavours, low in carbs, high in protein, and a really different take on steak night. We've made our own teriyaki sauce, which can be used as a flavouring in other dishes and certainly reused as a marinade a few times, although there's really nothing wrong with using a shop bought version if time or inclination dictate. And of course you can use any cut of steak, although a thick cut sirloin seems to work really. To keep the fat content even lower, you can trim the steak, but do so after cooking to keep the full flavour. Teriyaki Steak with Fennel…

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