Ribeyes are pretty. So are T bones. Of course they are. Pork chops? Those things look great in a cabinet. But if you really, truly want to support your local butcher, you should be checking out two things: ground meat and sausage.
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Confit is a really fancy word for a really simple technique. Essentially, all you’re doing is covering the veg with oil and getting them into an oven at a very low temp.
I don’t even know if we can call this a recipe. It’s more like the world’s shortest explanation of how to cook lamb ribs.
I love this dish from the book, because it shows how simple eating good meat should be. We aren’t reinventing the wheel here; we know steak and egg is tasty.
I’m often asked: “What’s your best cut?” It’s an impossible question. I need to know what the weather’s doing, who you’re cooking for, what the occasion is etc. What I can say, with confidence, is that beef shin is our most underrated cut. For me, the ultimate treatment is as a chilli con carne. To serve, make sure there are things like grated cheddar, coriander and corn chips.
Cooking a great steak starts with buying a great steak. If that sounds obvious, it is. We have a strong love for Picanha over here at FFMM but you could do it with whatever blows your hair back.
Steak is delicious. Salad is healthy. Now… if only we could make something that's delicious and tasty. WAIT! WE HAVE AN IDEA!