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Roast Beef and Yorkshire Pudding

Traditionally, roast beef is served with roast potatoes, Yorkshire pudding, gravy and horseradish sauce. Serves 10 2.3 kg Sirloin or Rib of beef A little dry English mustard Salt and freshly ground black pepper Weigh the beef and calculate the cooking time according to the Beef Roasting table. Heat the oven to 220C/425F/Gas mark 7….

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Grilled Steak

This recipe can be used with fillet, sirloin, or rump steak, but the grilling times will differ. Serve each steak topped with a slice of Maitre d’Hotel Butter or Béarnaise Sauce. Serves 4 4 Fillet, Sirloin or Rump Steaks, 170-200g each Salt and freshly ground black pepper Butter, melted Heat the grill to its highest…

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Chicken Breasts with Parma Ham and Spinach

Serves 4 4 boneless, skinless chicken breasts, fat removed 4 thin slices of best-quality Parma ham 8 Large spinach leaves, blanched and refreshed 600ml White Chicken Stock 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh dill 1 teaspoon coarse-grain mustard Salt and freshly ground black pepper For the dressing 4 tablespoons good-quality olive oil…

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Storing Uncooked Meat

In the refrigerator: Bacteria thrive on most meat unless it is kept below 4°C/40°F in the refrigerator. Cold temperatures reduce the rate at which bacteria multiply and the rate at which enzymes degrade the meat protein. Nevertheless, the bacteria are still partially active and will spoil the meat if it is stored for too long….

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Storing Cooked Meat

it is important to keep cooked meat well wrapped and chilled to reduce the rate of deterioration Meat containing high proportions of unsaturated fat is more vulnerable to flavour deterioration than meat containing saturated fat. to slow the rate of flavour spoilage, reduce the chances of oxidation by wrapping the cooked meat well in cling…

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Points to Remember about Roasting Meat

Bones are good conductors of heat and will transfer it into the centre of the joint. This should be taken into account when calculating the roasting time, as meat on the bone will cook more quickly than meat off the bone. A long thin piece of meat weighing 2.3kg will take less time to cook…

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Points to Remember about Grilling

Brush the meat with butter, oil or a mixture of the to keep it moist and to speed up the browning process. Do not salt meat in advance as salt draws out moistures. Salt immediately before grilling. Avoid piercing the meat, which will allow the juices to escape, so turn it during grilling with tongs…

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Points to Remember about Barbecuing

Heat the barbecue until it is very hot. If using charcoal, let the coals burn down until they are ashy-grey on the surface. Never squirt lighter fluid on to an open fire. Brush the meat, rather than the grill, with oil. Do not turn the meat until it has cooked sufficiently to be self-releasing, usually…

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