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 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.
How to Pan-Fry Monkfish Fillets - Great British Chefs
WEBDec 8, 2014 · 1. Place a frying pan over a high heat and add a dash of oil. Season the monkfish with salt. 2. Add the monkfish to the pan and cook until golden brown on one side, then turn over and repeat the process. Do not be tempted to move the fish around in the pan as this will prevent it from colouring and it may break up. 3.
How to Cook Marrow - Great British Chefs
WEBSep 6, 2021 · 1. Preheat the oven to 190ºC/gas mark 5. 2. Slice the marrow in half lengthways and scrape out the seeds with a metal spoon. 3. Slice the marrow into 1.5cm-thick crescents then toss with oil, salt and pepper. Place on a …
How to Make Yoghurt - Great British Chefs
WEBDec 14, 2015 · 1 1/16 pint of milk. 2 tbsp of natural yoghurt, live. 1. Place the milk into a saucepan and heat to 85°C. The best way to do this and to prevent it from catching is to place it inside another saucepan half filled with water and heat. 2. Place the saucepan of milk into an ice bath and cool the milk to 43°C. 3.
How to Pickle Cucumber - Great British Chefs
WEBMar 14, 2016 · Dissolve the sugar in the vinegar and water by warming slightly then leave to cool. 4. Drain off the liquid and brush off any excess salt from the cucumbers, then transfer to a bowl or jar and cover with the sugar and vinegar solution. 5. Cover and transfer to the fridge for at least three hours before serving, preferably overnight.
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.
Dill Pickles Recipe - Great British Chefs
WEBBring to the boil, then turn down to a simmer and add the dill. 2. Stir until the sugar and salt have dissolved, then remove from the heat and allow to cool. 3. Place the cucumbers in a sterilised jar. Once the pickling liquor has cooled to …
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