Category: Meat

Garam Masala Chicken

We tend to have a lot of leftovers when we cook a whole chicken. I like to use the leftovers the next day for either chicken mayo or coronation chicken sandwiches, chicken pie, chicken curry or a chicken chow mein. Ingredients 1.5kg whole chicken 1 tbsp ground cumin1 tbsp ground coriander1 tbsp garam masala1 tsp…

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Slow-Roasted Barbecue Pork Ribs

Serves 4 Ingredients 1kg pork ribs1 red onion, roughly chopped2 garlic cloves, minced2tbsp olive oil  55g granulated sugar 300g tomato ketchup  550ml dark soy sauce Salt and black pepper Method

Fall-Off-The-Bone Oxtail and Red Wine Stew

After 3 hours of slow-cooking, the oxtail is so tender yet not falling apart. The meat falls off the bone as you eat it, best served with some creamy mashed potato to soak up the beautiful red wine sauce. One tip I have after making this red wine stew so many times is, you have…

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Sticky Sweet Vinegar Pork Ribs

Want to make this signature Chinese dish but short of Chinese vinegar? Try using balsamic vinegar and some soy sauce! Here’s the complete recipe.

Côte de Boeuf with Herb Butter

The first two times I finished steaks in the oven I thought, ‘oh wow, that’s cooking like a pro!’ But as you know each steak is different in size and thickness, it’s hard to tell how long to leave it in the oven for (at least it’s hard for me). I think the easiest is to use a cast iron grill pan; then you can watch the steak cook, whereas If you put it in the oven, there’s not much you can do when you find it overcooked after 8-10 minutes.

How would you like your burger?

Some restaurants now ask you ‘how would you like your burger?’ As if you’re having a sirloin or ribeye. But these burgers are made with quite a few steps in the process – at least they have to mince the meat and then put them back together right? There’s a much higher chance of the meat getting bacteria, so unlike a ribeye steak that you can have medium rare or medium, it’s only safe to have your burger fully cooked!

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