Category: meat recipes

Categories
burger food restaurant review

the best burgers I’ve ever eaten

What makes a perfect burger? Is it the quality of the beef? A brioche bun? Loads of toppings? Ability to hold it in two hands? I’m not sure I can make a list myself, as it’s a little bit of how I’m feeling at the time. Sometimes a greasy burger van burger with a pile of slightly singed onions is perfect when I’m in the mood, and I don’t mind a Quarter Pounder with Cheese either. But I don’t think you want to read a list of those, so instead to celebrate National Burger Month here is a list of the best burgers I’ve ever eaten from decent places. I’m also not bothering to include sizeable chains – I’m a big fan of Five Guys all the way – but instead here’s a few more unusual places. So, here’s a top 3 of the best burgers I’ve ever eaten in no particular order…

Henry Burgers

This quirky little venue in Leigh on Sea hopes to invoke ‘speakeasy vibes’. Not sure I’m qualified to comment on that but the burgers they sell are sensational. There’s a range of hot dogs, cocktails and milkshakes but the burgers are where it’s at. This Swiss Toni burger has a loose meat patty, a smoked Swiss cheese, bacon and a potent BBQ sauce. With an appropriately sized brioche bun and just the right amount of salad garnish to give you that fresh crunch. Super savoury, super good.

Henry Burgers website

Burger Joint

This burger joint is located inside the fancy Le Parc Meridien in New York. I’d seen Heston Blumenthal visit this place while researching his In Search of Perfection burger and knew I had to go too. While on holiday I went in, crossing the marble reception and walking past the tuxedoed concierge. I felt severely underdressed in my jeans and tracksuit top, but I pressed on until I found the door on the other side of the hotel – I’d missed it. I retraced my steps and then saw a black curtain, with a neon sign maybe 10 metres in the distance. I followed it to the end and scurried down some steps. Suddenly I was in a time warp, thrown from polished opulence to a dingy diner. Exposed brickwork, scruffy tin signs, red leatherette banquettes… it was like an episode of Happy Days. You start to queue, and the sign over the top says ‘if you don’t know what you want by the time you get to the front, you go to the back.’ I agreed with Heston, “it gave me nostalgia for something I didn’t experience the first time around.”

Heston Blumenthal examines the menu at Burger Joint ©BBC

I don’t have my own photo of this one, as it was so long ago. And so long ago that I remember the sensation of eating it, rather than actually what it was. Was the burger itself actually that good? I’m not certain any more, but I remember enjoying it because of where I was. So much of having a great meal is everything around the food. It’s the setting, the ambience, having a good time, feeling comfortable, the right thing at the right time.

The Burger Joint burger ©BBC

I think this website will show you where it is, but it isn’t even listed on Le Parc Meridien’s website!

The Cow

I popped here on a whim on holiday in the Isle of Wight last year. It was such a great burger when we decided to come back to the island we booked this immediately. It’s sensational.

The Cow is situated On Tapnell farm so the food miles for the burgers are practically zilch. The burger itself tastes peppery and incredibly savoury, with flecks of crunch where it has caught the grill fire. The Classic pictured above is served with predictable but spot-on toppings like tomato, cheese and lettuce (I added bacon, because why not) and it’s the perfect combo. The dirty fries are an added bonus. I highly recommend a trip to the Island just to grab a burger at The Cow.

The Cow restaurant

Closer to home, here’s some of my favourite burgers I’ve made:

What’s the best burger you’ve ever had? Let me know in the comments.

Categories
lamb

brined leg of lamb

You can’t beat a roast lamb, especially in the Spring. I have a whole bunch of lamb recipes on this site, but how about one more? This technique for brined leg of lamb guarantees flavour and tenderness. I’m a big fan of brining, it’s an excellent shortcut to ensuring your meat comes out great every time.

A good recipe starts with great produce – try and buy Red Tractor or organic if you can afford it. Beyond that, brining is a simple yet effective technique used to enhance the flavour, tenderness, and juiciness of meat. Here are some tips and techniques for brining meat:

Should you brine lamb? Yes, lamb can benefit from brining. Brining helps to tenderize the meat and add flavour.

Can you brine lamb for too long? Yes, you can brine lamb for too long. Over-brining can cause the meat to become mushy and overly salty. As a general rule, brine lamb for no longer than 24 hours. 12 hours is the perfect time for about a kilo leg of lamb.

What is the best way to brine? The best way to brine is to use a 5% salt solution (50 grams of salt per litre of water). You can also add other flavourings to the brine, such as herbs, spices, and sugar.

What is the method of brine? The method of brine involves mixing the salt and water to create a brine solution. Place the meat in a large plastic bag or container and pour the brine over it. Make sure the meat is fully submerged in the brine. Cover and refrigerate for the desired time.

What not to put in brine? Avoid putting acidic ingredients in the brine, such as vinegar, lemon juice, or wine. Acidic ingredients can break down the meat and affect the texture.

What should go in a brine? In addition to salt, you can add other flavourings to the brine, such as:

  • Sugar: Helps to balance the saltiness and adds a sweet flavour.
  • Herbs: Adds aroma and flavour to the meat.
  • Spices: Adds complexity and depth to the flavour.
  • Garlic: Adds a savoury flavour.
  • Onion: Adds a sweet and savoury flavour.

In conclusion, brining is a great way to enhance the flavour, tenderness, and juiciness of meat. When brining lamb, use a 5% salt solution and avoid over-brining. Add other flavourings to the brine for extra flavour. Avoid using acidic ingredients in the brine. Happy cooking!

Print

Brined leg of lamb

Take your lamb game to the next level with my brined leg of lamb recipe! Tender, juicy, and bursting with flavour.
Course Main Course
Cuisine British
Keyword brine, easter, meat, spring
Prep Time 10 minutes
Cook Time 3 hours
Servings 6 people

Equipment

  • Meat thermometer

Ingredients

For the brine:

  • 1 tablespoon black peppercorns
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 carrot roughly chopped
  • salt see method
  • 1 kg leg of lamb bone in

For roasting:

  • 2 carrots sliced lengthways
  • 1 onion halved

Instructions

  • Add all the brine ingredients to a large bowl big enough to take the lamb easily. Don't add the lamb just yet. Set the bowl and ingredients on a scale and fill with water.
  • Make a note of the weight of the water and then calculate 5% of that - water weight x 0.05. Add that amount of salt (so if your water weighed 1,750g, you'd be adding 87.5g salt). Stir briskly until all dissolved.
  • Add the lamb and cover, and refrigerate for 12 hours.
  • Preheat the oven to 250°C. Drain the lamb and discard all the brine ingredients. Pat the lamb dry. Add the halved carrots and onion to a baking tray and set the lamb on top. Roast for 15 minutes and then turn it down to 140°C. Roast for 2 - 3 hours or until the meat reaches 65°C for medium rare.

Video

Notes

Don't like calculating percentages? Shout it at your nearest digital assistant ie. Alexa, Google "what's 5% of 1750...?"
Categories
food lamb

lamb recipes for easter

Eating lamb at Easter is a tradition in many parts of the world, including the UK. Lamb is often seen as a symbol of spring and new beginnings, which makes it a popular choice for Easter meals. In the UK, roast lamb is often served on Easter Sunday, either as a traditional Sunday roast or as part of a special Easter feast.

There are also some religious connotations to eating lamb at Easter, as lamb is often associated with sacrifice and redemption in Christian theology. In the Bible, Jesus is sometimes referred to as the “Lamb of God,” which has led to lamb becoming a traditional Easter food in many Christian countries.

I’m a huge fan of lamb (make sure you buy Red Tractor). Generally speaking the rule is – low and slow. Sear the outside then leave it alone in a low oven for hours. And even more importantly, give it plenty of time to rest and relax. The fat and juices in lamb needs time to chill after cooking.

If you want to riff, rosemary, garlic and lemon are the classic flavours you can’t go wrong with. Want a little more inspiration? Here are some of my favourites:

Roast lamb with a nori crust

For something a little different, seaweed gives a savoury, herby note that carries through the juicy lamb. You can find nori and other dried seaweed products among the Japanese ingredients of larger supermarkets.

roast lamb nori crust with rosemary
A different take on roast lamb, using seaweed to season the meat.
Check out this recipe

Spring lamb with chianti gravy

This is a dead easy recipe from Jamie Oliver. One for if you don’t want too much rush.

Spring lamb, vegetable platter, mint sauce and chianti gravy
A refreshing yet wholesome dinner.
Check out this recipe

Riga’s lamb

A lovely heartwarming recipe from Leon. Lamb, tomatoes and pasta all baked up for ages. Serve with spring greens.

Rigas's lamb
A different take on roast lamb.
Check out this recipe

Italian roast lamb

Sort of like porchetta but… lambetta?… this leg or shoulder of lamb is stuffed and rolled.

Italian roast lamb
A fragrant and tasty roast lamb dish.
Check out this recipe

Roast lamb

…Or just have something a little more traditional.

roast lamb
This British Sunday classic is easy to do but just needs time.
Check out this recipe

Don’t forget to enjoy them with my perfect roast potatoes 🙂

Categories
chicken coconut curry food tomato

jamie oliver’s cornershop curry

Unashamedly lifted from one of his YouTube videos, I had to write down Jamie Oliver’s cornershop curry as it’s a blinder. It’s not complicated, but I’ve made it twice and people have begged for more.

The whole thing is up there, but I’ve written it out below so I can make it again without having to watch the video! Go and check it out though, lots of classic Jamie shortcuts that don’t compromise on flavour. The gimmick is – as you may have guessed – is it is made from all store cupboard ingredients, or things easily found from your local convenience store. Jamie Oliver’s cornershop curry has now entered my regular rotation as a crowdpleaser. His approach is a fusion of traditional Indian flavours and techniques with a modern twist, making it a popular choice for UK home cooks and foodies alike.

My recommendation – not sponsored! – is to use Geeta’s mango chutney. It’s so good. Sweet but really heavily spiced, it builds a great base for this gravy and serve more on the side for dipping. Terrific!

I make one significant change: I brine the chicken breasts. If you have the time dunk your meat in salted water for a few hours beforehand; the chicken will be moist and so tasty. Very difficult to overcook too. Completely optional but I always do that if I’ve had time to prep.

By using ingredients that are readily available in most UK convenience stores, this dish is very accessible regardless of location or cooking experience. What’s great about Jamie Oliver’s cornershop curry recipe is that it can be easily adapted to suit different tastes and dietary requirements. For example, you can swap out the chicken for tofu or chickpeas to make it vegan or vegetarian-friendly. You can also adjust the level of spiciness to your liking, by adding a more potent curry paste. The versatility of this recipe makes it a go-to for busy weeknights or impromptu dinner plans, and the fact that it’s both delicious and nutritious is an added bonus.

Want more midweek curries? Try my turkey tikka, or this cauliflower and lentil curry. Or for more of a showstopper, my whole roast chicken katsu curry.

Print

jamie oliver's cornershop curry

A dead easy weeknight curry recipe you can knock out with common ingredients.
Course Main Course
Cuisine Indian
Keyword curry, easy
Prep Time 5 minutes
Cook Time 40 minutes
Brining 6 hours
Servings 4
Calories 1300kcal
Author Gary @ BigSpud

Ingredients

For the chicken and brine:

  • 2 chicken breasts
  • 1 star anise
  • table salt see method
  • 1/2 teaspoon turmeric

For the curry sauce:

  • 1 tablespoon curry paste whatever you like
  • 1 onion
  • 2 cloves of garlic
  • 4 cm piece of ginger
  • 1 large pepper deseeded and diced
  • 1 heaped tablespoon mango chutney
  • 400 g tinned tomatoes
  • 400 g light coconut milk

Instructions

For the brine:

  • Cover the chicken with a sheet of greaseproof paper, and bash them to about 2cm thick. Take a bowl deep enough to carry the chicken and put on scales. Fill with water and note the weight. Work out 6% of that weight (I usually shout at Google for the answer) and add that much salt. Add the star anise and turmeric, stir well and submerge the chicken. Leave in the brine between 3 and 6 hours.

For the curry sauce:

  • Peel and coarsely grate the onions, garlic and ginger. Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
  • After a few minutes add the pepper. Once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly to avoid it catching and burning.
  • Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
  • Pour in the coconut milk then simmer for 10 to 15 minutes, or until the consistency of your liking. You may wish to add a splash of water to get it right.
  • Drain and pat dry your chicken, discarding the brine ingredients. Either using a grill or frying pan, cook the chicken quickly on both sides over a high heat.
  • Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through that's a good thing, as it will finish cooking in the sauce and not be overcooked. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to your liking.
  • Serve the curry with rice and / or bread, and extra mango chutney.

Notes

You can sub out the protein for almost anything else, a piece of fish, cauliflower, tofu, seitan, whatever you want. Sub in a hotter paste for more fire in your belly.
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