Christmas stuffing in November

Christmas stuffing in November

There’s no need to wait until Christmas to eat Christmas stuffing. This is the recipe for our show-stealing sausage, bread and fennel stuffing.

How to make pork katsu sandwich

How to make pork katsu sandwich

I don’t want you rolling your eyes at this recipe. I don’t want to hear you saying “it’s just a sandwich.” Even if it is. This sandwich has a bit more depth than you’d expect - it’s our way of celebrating the iconic, Japanese Katsu (crumbed and fried pork cutlets).

Prime-rib-a-palooza

Prime-rib-a-palooza

So, you want to know more about prime rib. Great. I’m glad you asked. 

40 day dry-aged rump with gentleman's relish

40 day dry-aged rump with gentleman's relish

This week’s recipe isn’t so much a recipe, as it is a suggestion. A really strong suggestion. And the suggestion is to make sure you add some thick-cut rump steaks to your bag, next time you find yourself at FFMM, wondering what to cook.

Bone Marrow Burger

Bone Marrow Burger

Sometimes it's cool to season a burger with salt and pepper. Sometimes you just need bone marrow sauce on there.

Kale Shakshuka

Kale Shakshuka

This recipe calls for a whole bunch of green veg to be used, instead of the traditional tomato base. The end result is a little bit lighter and fresher.

Salt & Pepper Pork Belly

Salt & Pepper Pork Belly

You need two crucial skills, in order to roast the perfect pork belly. 

1. You need to be able to turn your oven on. 
2. You must be able to tell the time. 

Leftover oxtail with gremolata butter

Leftover oxtail with gremolata butter

Gremolata butter, smeared on toasted sourdough. That’s how you deal with leftovers. Check out the instructions for how to braise oxtail in the first place, and how to turn the leftovers into an easy meal.

Gyudon.

Gyudon.

Gyuwhatnow? Whoah, whoah whoah, I thought these were supposed to be EASY recipes. Chill. I know it sounds exotic. Trust me, things will be fine. If you can get past the weird name, this recipe is really a bowl of rice with beef. Use it in your quest to impress and influence people. The sticky rice is important here but if you’re pushed for time just use whatever rice you have on hand. We’ve used thick flank which is a really cheap (and tasty) cut of meat but if you really want to be fancy, ask your butcher to cut some sirloin into paper thin slices. The most exotic ingredient in the recipe below is mirin (a sweet Japanese rice wine) but please feel free to substitute white wine or sherry, mixed with two teaspoons of honey or sugar. The garnish is up to you, in terms of how much you want to add. Basil is a must but things like pickled vegetables, kimchi, sliced spring onion, sesame seeds etc. would all be welcome. This dish also falls very firmly into the “things that taste better with a fried egg” food category; quite a large category, in my humble opinion. 

Poached eggs with yoghurt and chipotle butter. 

Poached eggs with yoghurt and chipotle butter. 

This is one of my favourite ways to eat eggs. It sounds a bit whacky, but you need to trust us. The creaminess of good yoghurt (please, PLEASE don’t try this recipe with shitty yoghurt) adds a level of texture that works surprisingly well with the egg yolk, as it oozes over it. I like the addition of smoky chipotle chillies here too, but please leave them out if you’re not a fan. 

Smoked pork chops with celery and peanut slaw

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Smoked pork chops with celery and peanut slaw

We’ve then sliced a bunch of drop-dead, beautiful chops. Whoah, whoah whoah. Does that mean smoked Kassler chops, ON THE BONE. You bet your ass it does. All you need to do is to finish cooking them at home, pairing them with something like the recipe below, for an easy weeknight meal.

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Pork & Ramen Workshop

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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. 

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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

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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.

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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.