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.
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 Pork Ribs - Great British Chefs
WEBJun 23, 2022 · Moisten the ribs with water and sprinkle the rub all over the ribs, patting it onto the meat. Place the ribs onto a rack set over a roasting tin and pour water into the tin until it’s about one third full. 4. Cook the ribs for 2-3 hours, or until tender. 5.
How to Make Shortcrust Pastry - Great British Chefs
WEBNov 29, 2023 · Cut the butter into cubes and add to the bowl or food processor. 2. If using a food processor, pulse the butter and flour together until the mix resembles fine breadcrumbs. It’s important to pulse the dough rather than continuously run the motor so you don’t overwork the pastry. 3.
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
WEBPreheat 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. 3 oz of plain flour. 1 egg. 3. Add the milk, water, salt and pepper, whisk until you have a smooth batter and set aside. 2 3/4 fl oz of milk.
How to Cook Broad Beans - Great British Chefs
WEBApr 28, 2016 · For the best flavour, always double pod the beans. To do this, remove the beans from their outer shell and blanch in boiling water for a couple of minutes before refreshing in a bowl of iced water. Once the beans are cool enough to handle, simply make a nick in the second shell (which will have come loose …
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 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 cook monkfish - Great British Chefs
WEBMay 19, 2015 · How to cook monkfish tails. To establish whether monkfish is cooked, insert a sharp knife into the thickest part of the flesh – if it’s cooked through the knife will come out hot to the touch; the flesh should also feel springy. Whether cooking monkfish tail or fillet make sure that you rest the cooked fish for about 5 minutes before serving.