Cook a Roast Beef for 25 minutes? Really??

Roast Beef Recipe for a Super Sunday Roast Dinner.


I admit it. Sometimes I have to try things just to see if they work. Sometimes, they are failures. Like overnight oatmeal in a slow cooker (ick). But sometimes,  weird sounding recipes work.

I make a rib roast once every few years, and this was the week.   I remember someone once saying they put the roast into a hot oven, turned the oven off, and 2 hours later …perfection.  Well folks, that is almost how it works, and yes, it is pretty incredible.

Here’s how I did it:

1 beef rib roast, (mine was approximately 5 pounds)

1-2 tablespoons Montreal steak spice, OR coarse salt and crushed peppercorns

a few sprigs of rosemary

a few cloves garlic, peeled and minced

Remove roast from refrigerator.

Let it stand on counter for 30 – 60 minutes.

Preheat oven to 500 degrees.

Dry the roast as well as you can.

Put garlic under…

View original post 129 more words

Cider Braised Pulled Pork

I have been searching all over for a really good Pulled Pork Recipe with great visuals! Love the meat rakes.



BBQ season is kicking in, and the smell and taste of good home cooked BBQ food gets seriously addictive. I love to give it a local twist, and pork shoulder braised in cider is truly a wonderful match, the only thing I could do was to smoke it with some chunks of apple wood pruned from the apple trees in my garden. The pork was a wonderful shoulder from Pitmans Farm.

My recipe is over on the Food Magazine blogs, some great blogs on their site, including this one for Cider Braised Pulled Pork.

Have a great BBQ season.

View original post

Grill on New York Street Chateaubriand


Wednesday night i went out for a friends birthday at Grill on New York Street in Manchester.


It has been somewhere i have been meaning to go for a while. My friend Dan had a 50% off food card which is a membership card i have one for Gusto which is another Living Ventures Restuarant, they are valid everyday but friday and saturday.

Grill on New York Street is very similar to Grill on the Alley in terms of Menu and layout. My friend was quite eager to order the Chateaubriand because a) he had never had it before and b) the 50% off.

The meat was beautiful but two much for even the two of us to finish.


The membership card is definitely worth getting and you can get one for all Living Ventures restaurants such as The living Room and Grill on the Alley. Plus the cocktails are always really good Porn Star Martini’s Vary from Restaurant to Restaurant as they always do. The Cherrylicious is definitely worth a try you could very easy loose track of how many of these you drink.

I have never made Chateaubriand myself but i intend to one day.

Here is a link to a recipe to make it.



Smokey Cheddar Filled Burgers

Smokey Cheddar Filled Burger Recipe


I love making my own burgers, in fact I never buy my own. It’s become quite an obsession now of mine to create the perfect burger!
Recently travelling to the USA it’s quite apparent that the UK have a long long way to go to be any where near the standard of burgers in the US. I don’t know if its due to the fact that most takeaways are bought when we are drunk,taste and quality go out the window. America seem to take real pride in Food no matter what time of night they serve it up.
So here’s the version I came up with tonight. I hope to post quite a few different Burger Recipes.

This should make two very large burgers of four reasonable size.
Remember that in the UK our burger buns don’t accommodate the large burger!


For the Burger Mix

500g Minced Aberdeen Angus Steak
1 Red Onion
Half a Red Pepper
2 Gloves of Garlic
2 tablespoons of BBQ Sauce
Salt and Peper Seasoning

Mix all of the above ingredients in a pod processor starting with the onion, garlic and pepper. Then add the meat bit by bit and the BBQ sauce. Then season.

Once the mix is ready divide into how many burger’s you want, then half them again. Sprinkle some flour on a surface pat one out and lay some Cheddar Cheese in the middle then pat the other half over the top. Transfer to a floured plate and continue till all burgers are done.

Refrigerate for at least an hour till the burgers are firm.
Preheat the oven to about 180c.
Cook the burgers each side for five minutes.
Then remove from the oven and cook on a hit griddle or frying pan for a minute each side to brown the outside.

Serve on a bun with salad and sauce.


Here’s a similar recipe.

Fillet Steak Rigatoni
This is one of my current favourites.
I began making it after I tried it at one of my favourite restaurants a little BYO Italian called pinochios.
I’ve slightly altered the recipe the link takes you too.
Obviously I use Rigatoni instead of Papperdelle, but both work well.
I also replaced the red onion with charlottes and I add soft cream cheese (Philadelphia) to get the sauce creamy but not overpower the sauce it gives it a tang. I got this idea after trying another version at a restaurant called Puccini‘s.

You could add goats cheese instead I have tried this but don’t put too much in its quite overpowering.



Sausage Casserole

The colour and the taste of this recipe makes this not only just a winter warmer but an all year round dish.
I have served the Sausage Casserole with mash but you could replace that with a jacket potatoe.
Brilliant mid week all in one oven dish.

Cooking time 1 and a half hours

Serves Four People


8 Large Cumberland sausages preferably from a butcher with locally sourced meat, it makes such a difference to the taste than buying from a supermarket.
1 Onion roughly chopped
5 Large Carrots peeled and sliced
1 Yellow or Orange Pepper
5 Cloves of Garlic bashed flat with knife put in whole after removing the skins.
1 Tin of Tomatoes
2 Beef Oxo Cubes
Dash of Worcestershire Sauce
1 Glass of White Wine
1 Glass of Water


Preheat oven to 140
1. Put all the ingredients but the Sausages in a lidded casserole dish.
2. Place the sausages on top of the other ingredients embedding them slightly.
3. Cover with the lid and put in the oven for 60 minutes.
4. Remove the lid gently stir and return to the oven for a further 30 minutes.
5. Remove and serve.



Here’s a link to a similar recipe.

Chicken and Chorzio Paella

The weather has been good today so it always puts me in the mood for Paella and Mojitos.
I have been making my own Paella for years and I’ve adapted it to what I like personally since I’m not keen on seafood.
I think the main thing to get right is the rice and I always use Paella rice never Risotto. You can add what ingredients you like and omit the ones you don’t.
I’m not a big fan of peas in risotto either I don’t think they add to the taste at all and are a bit pointless.
Turmeric is a great alternative to saffron and allot cheaper.
I often accompany Paella with Patatas Bravas I haven’t made it tonight but will when I do I will post my own recipe for it.
And a Mojito of course, enjoy!


Summer Chilli con Carne

I recently went to Key West and had the most amazing chilli I’ve ever tasted in my life. So as soon as I got back I made it straight away.
Unfortunately I didn’t take a picture of the Key West Chilli it was pretty spectacular served up in a hollowed out loaf of bread with a lid on! I’ve never seen this before although I know it’s a popular method for serving Chowder.
So unfortunately I’ve not served it in a loaf but do intend to try it.
I had chilli also in a diner in Miami ( best Diner on the planet) on the trip no where near as unique but still good and what I observed is in the US they eat it with a spoon and no rice.
So what makes it a Summer Chilli?
I always think of Chilli Con Carne as a bit of a winter warmer or a comfort food. The ingredients in this give it more colour and fragrance which I feel makes it make of a Summer dish.
I’d say they was only two ingredients added to make it really special Sweetcorn and Coriander.  Also no beans which Iis great for me as i don’t  like them  in a Chilli but the sweetcorn makes up for that.

Ok so here’s the recipe enjoy!

Summer Chilli Con Carne



500g Lean Steak Mince
1 Onion (diced)
1 Green Pepper (diced)
1 Red Chilli ( finely diced and more if you like the heat)
250g Cherry Tomatoes (halved)
4 Garlic Cloves (finely chopped)
1 Tin of Chopped Tomatoes
1 Tin of Sweetcorn
Tsp Cumin
Tsp Paprika
Tsp cayenne
Tsp Chilli Powder
Tbsp Tomato Purée
Handful of fresh Coriander (chopped)
Cup of Water
Grated Cheddar Cheese
Nachos or Rice to Serve


1. Fry the mince on a low heat till brown then remove from the heat and drain the fat.
2. Return to the heat and add the Cumin,cayenne ,Paprika and Chilli powder.
3. Allow the meat to draw in the spices on the heat for about a minute or too then add the onion diced.
4. After a couple of minutes add the Garlic and Red Chilli.
5. Then the pepper and continue to cook on a medium heat till the ingredients added soften.
6. Then add the Cherry Tomatoes, Tin of Tomatoes and Purée.
7. Wait till it starts to bubble add the water then cover and reduce the heat to low let it simmer for thirty minutes. At this stage you could transfer to an oven and cook on a low heat for an hour.
8. When ready add the sweetcorn.
9. Serve over Nachos or Rice and top with Coriander and Grated Cheese.