One of the most common mistakes people make is trying to cook a steak straight from the fridge. It does not matter is your pan or grill is smoking hot if you throw a really cold steak on to it. This is especially true if you like your steak cooked rare to medium-rare.
Roasting is one of the simplest ways to cook whole birds and large joints of lamb, beef or pork. Roasting helps tenderise meat and brings out the flavour of leaner cuts. The best way to roast is at relatively low temperatures which helps ensure the meat cooks evenly and reduces the joint from shrinking.
As I work for a company that owns two award winning breweries inevitably I get to cook with beer, and drink the odd pint as well ( any time you want to send some promos over to taste guys ). I’m going to post links to three great recipes made with the amazing Liberation Ale*. Now you don’t have to be afraid to cook with beer, in Belgium they have made an art of using beer much as the French would use wine.
As we shift into Autumn if you are a bit of a foodie you will know it is also time to celebrate National Cask Ale Week* and to promote British Food Fortnight, and if you follow this blog you will also know how I feel about some of the more obscure food promotions but as my day job is working for a brewery pub chain this is an ideal opportunity for me to promote two great passions, classic British pub food accompanied with a pint or two and what can be more suitable than a traditional Beef and Ale pie, a real pub favourite.