Côte de Boeuf

A côte de boeuf is basically a big thick slice of rib eye steak with the bone still in. It's definitely a cut for sharing and boy what a cut of meat it is too. It's not cheap by any standard but as a treat, or if you're lucky enough to see one on offer, it is melt in your mouth amazing. In my view adding a sauce of any description would detract from the fantastic flavour of the meat, all it needs is well seasoning and a bit of butter to finish and that's it.

Ingredients:

1x Côte de Boeuf, about 700g


Method:

1. Take the meat out of the fridge an hour before cooking.
2. Put the oven on at gas mark 7.
3. Smear the steak in oil and season well with salt.
4. Get a big frying pan or griddle smoking hot and sear the steak on both sides for about 2-3 minutes each side.
5. Now season with pepper and transfer to the oven for 20 minutes
6. Remove from the oven and allow to rest with a big blob of butter on top.
7. Slice and serve.

Beefburger with Bacon, Cheesy Pasta and Spicy Sauce

This Easter we were lucky enough to take the kids to Florida and during the stay we visited Planet Hollywood at Disney Springs in Orlando. The feature burger at the time was developed by Guy Fieri and comprised of beefburger, bacon and macaroni cheese, and it was huge! Here I am tackling it in a slow-mo video bombed by Little Lady Larry. I wouldn't call this a recipe as such, more a combination of ingredients, but if you would like to make your own burger patties please try my recipe here. The spicy sauce I used was sriracha but if that's too spicy for you try The Best Homemade BBQ Sauce here. The mac-n-cheese was just a bit left over from the previous day, it would have been a shame to waste it ;)

Ingredients:

1x Burger
1x Bread bun
1x Spoonful of macaroni cheese, see recipe here
2x Bacon rashers
Lettuce
Sriracha

Burger sauce:
Mix together the following to taste:
Tomato ketchup
American mustard
Mayonnaise
Chopped capers


Method:

1. Cook your burger and bacon on the grill to your liking.
2. Warm the macaroni cheese.
3. Combine the ingredients from bottom to top as follows:
Lettuce
Burger sauce
Beefburger
Bacon
Sriracha
Mac n cheese
4. Dive in! The only way to eat it is to get messy.

Slow Cooker Pulled Pork

We have just bought a new slow cooked for the van so I am keen to put it to the test and there is possibly no better alternative evaluation recipe to the classic pulled pork. Making it in the slow cooker is so easy but one tip is, whatever you do, do not be tempted to eat it at the end of the day. Pulled meat is far better left in the fridge overnight in a tub full of its cooking juices, simply warm through the next day and serve. I promise you by doing this the meat will be much juicer and tastier. Serve it up in a bun of choice with the classic combo of coleslaw and BBQ sauce. Please see The Best Homemade BBQ Sauce recipe here, and a Creamy Coleslaw here.

Ingredients:

3kg Boned and rolled pork shoulder
1x Onion, grated
2x Garlic cloves, crushed
500ml Chicken stock
2tbsp Granulated sugar
1tbsp French's American mustard
1tbsp Chipotle paste
1tbsp Apricot jam
3tbsp Cider vinegar
1/2tbsp Worcestershire sauce
2tsp Smoked sea salt
1tsp Ground black pepper


Method:

1. Season the pork all over then brown in a frying pan on all sides. Remove any strings and place in the slow cooker.
2. Add all the remaining ingredients to the slow cooker then cook on low all day.
3. Shred the pork with two forks then store it in its cooking liquor in a tub in the fridge overnight.
4. The next day heat through gently on the hob, in the oven or in the microwave, it doesn't matter which method you use, it will be delicious.