Pork & Ramen Workshop

Comment

Pork & Ramen Workshop

Last weekend saw us hosting a very successful ramen/pork workshop. Using a handsaw, a bunch of knives, a mallet, a cleaver and some good, old-fashioned elbow grease, we broke down a side of pork. 

Comment

How to: Make ham hock congee with pickles

How to: Make ham hock congee with pickles

Congee sounds exotic but it is, at its most basic, as simple as it gets. With a history dating back to cash-strapped Chinese workers, congee was a way of adding a small amount of rice to a large amount of water in an effort to bulk it up and make something nutritious out of nothing.To keep with the theme, I’ve used a hock in the cooking process, as I believe it to be the cheapest, most underrated cut on the entire carcass.

Inspiration

Comment

Inspiration

“Never stop learning”. It’s a mantra that we carry into every day at FFMM. We have to. We’re totally self-taught. It would be arrogant and stupid to think there wasn’t room to grow. One of the ways we improve is to travel.

Comment

The science of hamburgers

The science of hamburgers

Nothing turns an average, meat-eating civilian into a thoroughly-trained, educated, informed and skilled meat expert quite like hamburgers. Everyone has an opinion. I guess it’s because we have all eaten and cooked so many of them, over the years. Naturally, at FFMM we have an opinion too. It’s a fairly basic one: use shit meat and you’ll get shit burgers. 

Bloody Mary chorizo with pickled pineapple and coriander salsa 

Bloody Mary chorizo with pickled pineapple and coriander salsa 

Setting out to make a fresh chorizo (based on the Mexican and Argentinean styles of grilling a fresh sausage, instead of slicing up a piece of charcuterie) we ground up some shoulders of pork and added chorizo-ish spices. Paprika, chilli flakes, fresh garlic etc. We were left with a pretty tasty mix. It was good. Really good. We then added the Bloody Mary aspects. Celery seeds and Worcestershire sauce. Better. Getting there. Black pepper and tomato juice. Very close. Tabasco. Almost. A final squeeze of fresh lemon juice. There you go. That’s it. And then we put all of this into a casing. Kabam. As a serving suggestion, we’ve pickled some pineapple. The sweetness and the acidity are winners with the gutsy flavours in the patty. If you really wanted to next-level it, I would have absolutely no problem with you throwing everything onto a roll, frying an egg and gently sliding it over the top. Arguably the greatest breakfast roll around. Of course, of course, it goes without saying that this pairs extremely well with a Bloody Mary.

FFMM Fantastic Four

FFMM Fantastic Four

Meet the FFMM Fantastic Four. Superhero meat, fighting off evil villains and their own nemesis.

Shin City

Comment

Shin City

I’ll tell you what my best value-for-money cut is. Without hesitating. It’s beef shin. In light of that, here's a killer taco recipe that takes full advantage of the cut's best qualities.

Comment

Pork belly donburi

Pork belly donburi

Since reading a book called Japanese Soul Food, my mind had been blown by the diversity of their food. Here's the recipe for a simple and spectacular bowl of pork belly donburi.

Things to remember when you’re at the butcher

Things to remember when you’re at the butcher

If you’ve made it into an actual, real butchery, then…congratulations. You’ve already avoided the convenience of a supermarket, which is a step in the right direction.