One thing I really love about cooking is that you are always learning new recipes, techniques, and tips like the one I’m going to share today. I don’t know about you, but I always struggle with even the sharpest of knives to peel raw ginger without losing lots of the flesh alongside the skin. One of the chefs I work with made peeling look so easy with just a spoon. That’s right a spoon, watch this little demonstration and you will be doing this yourself, I’m certain.
I’m pretty sure Frankie wasn’t talking about sirloins and saddles of lamb but the important word here is RELAX. Every chef I know worth their salt* and every time you watch someone cook on television they will all tell you to let cooked meat rest or relax. It is just not important it is imperative! An impeccably sourced, correctly seasoned piece of meat will be dry and tough if not allowed to rest.
It’s really simple, after cooking, keep a steak warm and covered with foil for 5 minutes before serving. For an average chicken or joint of meat cover with a foil tent and keep in a warm oven for 20 to 25 minutes, about the time it takes to boil the carrots and make the gravy. The core temperature will actually rise and the meat will reabsorb its natural juices making it tender and tasty. From a duck breast to a glazed ham to a whole side of beef, when allowed to relax the difference is truly amazing.
Bank holiday barbecuing for a truly tantalizing taste bud treat use 12 – 15 cm pieces of woody rosemary stem to skewer meat or fish and vegetables for grilling and barbecuing. The skewers look great and add a fantastic flavour to your dish. Cut off the rosemary stems and pull off most of the lower leaves leaving around 2 cm at the top. Then soak the prepared stems in cold water for a couple hours, this will help prevent any skewer not covered with food from burning on the grill. Thread on your ingredients and cook.
Use marinated shoulder of lamb and peppers, Monk fish and cherry tomatoes or king prawns and scallops wrapped in bacon.
As we are about to hit peak season for barbecues in the UK and everyone loves a char-grilled burger this is just a simple tip to help your delicious homemade burger keep its shape when cooking. All meat contracts slightly as it cooks and as the proteins in your burger heat up it will pull together. To keep a nice round shape simply press your thumb gently into the center of the burger as you put it on the grill leaving a slight imprint. As the meat contracts, the burger will not end up the shape of an orange but retain its perfect burger patty pattern.