The Steak Files 2

The Steak Files 2

Sirloin or rump are both great cuts for a steak but I prefer rib eye – entrecote as the French will have it. You need your meat about 1.5 inches thick for maximum flavour, but of course you can go thinner. If you possess a grill that gets really hot, you can...
Pintos con Cerveza

Pintos con Cerveza

INGREDIENTS (per person) ¼ lb of pork rind cut into very small dice ½ lb of pinto beans ¼ of a regular sized onion sliced very thin 2 peeled and thinly sliced garlic cloves 3 thick smoked bacon slices, weighing about ¼ lb in all 2 tablespoons of lard (no substitute...
Squid stewed in Wine, Onions & Herbs

Squid stewed in Wine, Onions & Herbs

All too often squid is reduced to the texture of a rubber grommet by being coated in batter and fried at incorrect temperatures. Served this way it will reinvigorate your tastebuds and leave you wondering why more restaurants don’t abandon the deep fryer for...
Marinated brochettes of Monkfish with Spiced Yellow Rice

Marinated brochettes of Monkfish with Spiced Yellow Rice

Marinated Brochettes of Monkfish INGREDIENTS – Serves 42 lbs or slightly less of monkfish fillets2 medium sized red peppers2 tablespoons lemon juice1 tablespoon coarse grained Dijon mustard1 teaspoon cumin powder½ teaspoon hot red pepper flakes2 teaspoons garlic...
Chocolate Pots

Chocolate Pots

INGREDIENTS (per person) 12½ fluid ozs of full cream milk 4 fluid ozs double cream 6 large egg yolks 12 ozs finely chopped dark chocolate, half of it a Mexican brand of you are lucky enough to find one. If not, add a pinch of cinnamon and a teaspoon of vanilla essence...