Continuing to explore the unusual sides of sous vide cuisine I have branched out to try a classic Ethiopian beef key wat. This is a beautifully aromatic beef stew which is usual slow cooked over a long period of time to enhance its flavours and the tenderness of the meat. Traditionally served with Injera which … Continue reading — Sous Vide Key Wat —
You’ll have heard of a Moroccan Tajine, but have you ever had a Tangia? It is a pot, a way of cooking and meal all by itself. Usually classed as a bachelor stew – you add all the ingredients into a earthenware pot and allow it to slow cook over long periods of time . … Continue reading Tangia Sous Vide
So you’ve read Part I – the cheating pastrami. But how do we make one from scratch? Read on. Its an additional step to the process but yields a milder more well rounded pastrami. Quite how authentic it is I don’t know, I’ll have to get the New York and try one one day. This … Continue reading Pastrami Part II
One meat I’m seeing more and more at trendy food outlets around Perth is the good old New York style pastrami. Usually served by way to the classic Ruben sandwich. Now, this isn’t a style of meat that most home cooks would attempt as it is a fairly long process (see Part II) . However, … Continue reading Pastrami Part I
One of the dilemas I face as an aspiring gourmound and provider of fine cooked meats to the dinner table, is how to manage a smoked steak or roast mid week. Sure, you can do a long fired cook on the weekend or if you really push it you can manage it on those long … Continue reading Reverse Smoked Beef Fillet
So here's the thing. I’ve always wanted to the kind of guy who could make some good meat, a top notch roast, perfectly cooked with ample flavor. To be known for it. Living in an apartment has made that a bit difficult as a full scale Weber BBQ is a bit large to neatly fit … Continue reading Smoked Cape Grim Rump
Perfect BBQ ribs have become immensely popular, so many places are now serving god ribs in Perth compared to the one or two a few years back. Having said that, there are also some really average ribs out there so it is good to know how to make succulent, melt in your mouth, drool-worthy ribs … Continue reading BBQ Pork Ribs
