The Complete Guide To Beef Cuts - Great British Chefs
WEBJul 22, 2016 — It has very little marbling and overall is quite a lean cut. If roasting whole, silverside should be regularly basted or partly-submerged in liquid to prevent it drying out. It is sometimes sold with an added cap of fat tied around it, which keeps it moist and adds flavour. Five of the best steak sauces.
Traditional Fish & Chips Recipe - Great British Chefs
WEB11. Reheat the oil to 180°C and return the chips to the pan, cooking until they are crispy and brown. Drain well and season with fine rock salt. Keep in warm place while you cook the fish. 1 pinch of rock salt. 12. Set the deep fat fryer to 180°C, toss the fish in seasoned plain flour and pat off.
How To Cook Rib-Eye Steak To Perfection - Great British Chefs
WEBMay 7, 2019 — Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side (depending on thickness and how well-done you like your steak). As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium and 70 ...
How to Cook Sirloin Steak to Perfection - Great British Chefs
WEBOct 28, 2016 — black pepper. 1. Before you begin, remove the steaks from the fridge and allow to come to room temperature (for at least 1 hour) 2. Preheat the oven to 180°C/gas mark 4. 3. Place a heavy-based frying pan or griddle pan over a high heat and add a good dash of oil. Season the steaks liberally with flaky sea salt. 4.
Classic Yorkshire Pudding Recipe - Great British Chefs
WEB1. Preheat the oven to 220°C/gas mark 8. 2. Sift the flour into a mixing bowl and use a wooden spoon to make a well in the centre. Break the egg into the well and mix with the flour. 80g of plain flour. 1 egg. 3. Add the milk, water, salt and pepper, whisk until you have a smooth batter and set aside.
How to Make a Consommé - Great British Chefs
WEBDec 8, 2014 — 1. Blend the chicken breast and shallot in a food processor until minced. 2. Whisk the egg whites until just starting to foam and mix with the chicken and shallot and a good pinch of salt. 3. Pour the stock into a heavy-bottomed saucepan and whisk in the egg white mixture. 4.
How to Pan-Fry Cod Recipe - Great British Chefs
WEBDec 8, 2014 — 1. Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat. 2. Once the pan is hot, season the cod with salt and place it in the pan skin-side down (if the skin has been left on) 3. Cook for 2–3 minutes until the skin is nicely golden and crisp.
How to Make Spaghetti Bolognese In 5 Easy Steps
WEBMar 24, 2016 — oil. salt. black pepper. 1. Heat a saucepan over a medium heat with a tablespoon of oil and add the onion and garlic. Cook without colouring for a few minutes, then add the beef mince and season with salt and pepper. 2. Cook the beef until browned all over then stir in the tomato purée followed by the tinned tomatoes.
Chefs - Great British Chefs
WEBChef Profile. Having learned from the likes of Gordon Ramsay, Rick Stein, Thomas Keller and René Redzepi, it's no wonder James Knappett has gone on to become one of the country's most talented chefs. Today, he honours the seasons in ever-changing menus at his two Michelin-starred restaurant Kitchen Table. Pea sorbet with strawberries and mint.
Best-Ever Cauliflower Cheese Recipe - Great British Chefs
WEB6. Cut the cauliflower into florets and finely slice the stalks. Add it to the pan of sauce and stir to combine. Pour out into an ovenproof dish and sprinkle over the breadcrumbs and remaining cheese. Bake for 45 minutes or until the cauliflower is soft when a knife is inserted and the topping is golden and crisp.