For Heritage Day this year we are kindly offering up a Peppermint Crisp tart. I mean, not the actual tart. But we are offering a recipe.
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Recipe
Look, we’re the first to admit we’ve made some pretty obscure sausages over the past nine years. But we can sincerely say we feel like every one of them has ended up tasting delicious.
Next up in the “making unsexy meat sexy” series, the art of a ragout is ramped up by phoning your friendly butcher and telling him your plan.
Ribeyes are pretty. So are T bones. Of course they are. Pork chops? Those things look great in a cabinet. But if you really, truly want to support your local butcher, you should be checking out two things: ground meat and sausage.
Confit is a really fancy word for a really simple technique. Essentially, all you’re doing is covering the veg with oil and getting them into an oven at a very low temp.
The sweetness of the carrots and the glaze work so well with the vinegar in this recipe. As a side dish, you’re not going to get much easier.
This “recipe” isn’t really a recipe at all. It’s more like a recommendation.
Soon to become a Christmas staple in your house.
For the latest featured recipe from Andy’s book, Meat Manifesto, we've used a marinade with fish sauce to “make the lamb pop”. To be honest though, it would work on any meat really. Hit the link in our bio for Fried rice with lamb and crushed peanuts.
I don’t even know if we can call this a recipe. It’s more like the world’s shortest explanation of how to cook lamb ribs.
For me, the basic peppercorn often gets overlooked as an actual ingredient. I mean, we add it to basically everything as a seasoning but, on its own, it adds a potent level of flavour to a tomato-based braise.
I love this dish from the book, because it shows how simple eating good meat should be. We aren’t reinventing the wheel here; we know steak and egg is tasty.
I’m often asked: “What’s your best cut?” It’s an impossible question. I need to know what the weather’s doing, who you’re cooking for, what the occasion is etc. What I can say, with confidence, is that beef shin is our most underrated cut. For me, the ultimate treatment is as a chilli con carne. To serve, make sure there are things like grated cheddar, coriander and corn chips.
If making a sauce from anchovies, tinned tuna and mayonnaise isn’t weird enough… well… we’ve gone and smeared it on pork chops. Trust us.
Cooking a great steak starts with buying a great steak. If that sounds obvious, it is. We have a strong love for Picanha over here at FFMM but you could do it with whatever blows your hair back.
Harissa. We love the stuff at FFMM. It goes well with pretty much anything. Make it yourself and pair it with lamb rump and pine nuts for a weeknight meal that'll stay in your rotation.
Well, well, well…Croque ma-DAYUM that’s a fine looking sandwich. Now, I know what you’re thinking. (Besides what an amazing pun that opening sentence was/is). It’s "a mission”. Think again Lazy McLazyface.
Flank steak is good in tacos. Flank steak is good on rice. Flank steak is good on a sandwich. You know what else flank steak is good for? Steak.
Bavette is the perfect cut for a fast, easy weeknight meal. Because of the loose grain on this piece of meat, it’s a good candidate for marinade, as all the sauce can actually get in there, nice and deep.
Steak is delicious. Salad is healthy. Now… if only we could make something that's delicious and tasty. WAIT! WE HAVE AN IDEA!