This is just an interpretation of Ottolenghi's dish. I’m not trying to make it better. I’m just trying to make it mine.
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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.
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).
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.
Sometimes it's cool to season a burger with salt and pepper. Sometimes you just need bone marrow sauce on there.
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.
A taco with a South African twist.
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.
What’s a butcher’s tip to have in your fridge at all times? Bacon? Spider steaks? Pancetta? Nope. A tub of stock. Read why and get the recipe for Risotto Bianca with crispy chicken skin, thyme and lemon zest.
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.
Next time you couldn't be bothered to cook...don't. Recipe for flatiron crudo with parsley, fennel and sorrel flowers in the bio. Super easy, super tasty, super pretty.
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.
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.
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.
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.
Merguez is a pretty fiery little lamb number, with roots in North Africa. We call sausage like this a “meal sausage”, as we feel they can - and should - be treated like a steak, a pork chop or a lamb rump. Here's a great dish, with the humble sausage at the core.
This recipe is inspired by Fergus Henderson - someone who revolutionised British and global food and the man who perhaps single handedly took marrow bones and made them fashionable again.
Toronto's Parts and Labour owner and burger champion Matty Matheson has made a burger or two in his day, so Munchies put their trust in him to teach them how to make a proper one.