First you need to choose the best joint for roast beef which can be either a Rib of Beef, a Sirloin or a Fillet. Rib works well as usually it will be cooked on the bone – keeping the bone in makes for a tastier piece of beef when cooked. But, both Sirloin and Fillet are also very good.
The beef should be: Dark in colour – meaning it has been hung well and is mature. A thick covering of fat which adds flavor and prevents the joint from drying out during cooking. This layer can be removed before serving so no need to worry too much about excess fat. Marbling: Marbling is small slivers of fat running through the flesh which again adds flavor and prevents drying out during cooking.
Roast chicken might sound like an easy option, but actually it’s a surprisingly difficult thing to get right, which is why it’s often used by chefs as a test for potential new recruits.
Preheat the oven to 220˚C. Bring a pot of salted water to the boil and add the chicken, breast-side down. Turn down the heat and simmer for 10 minutes. Remove from the water and pat thoroughly dry
Chicken Stir Fry
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Many claim that this quick, hot cooking seals in the flavors of the foods, as well as preserving their color and texture.
A stir-fry is a great way to incorporate more vegetables and less meat into your family’s diet. This low fat recipe is full of bright color and texture from the vegetables and flavor from the ginger and soy stir-fry sauce. If you fancy ditching the takeaway for something much healthier and lighter then a chicken stir-fry is the perfect option. The chicken will keep you fuller for longer as its packed with protein.
The traditional cut for pulled pork is the shoulder, a fatty, hard-working cheap piece of meat which demands careful, slow cooking in order to achieve the desired juicy nuggets
It’s the top of the shoulder, known in the States as Boston butt, which is the holy grail for pulling purposes. In Britain it takes some effort to find the good stuff, but as Neil Rankin, formerly head chef at Pitt Cue Co, the South Bank’s beloved-barbecue-van-made-good, instructs, “a lot rests on the quality of the meat itself.” He’s helpfully specific about what to ask for: “bone in neck end … with a good layer of fat on top.” This is definitely a cut you’ll need to go to a proper butchers for: most local supermarkets just can’t come up with the goods. When on the bone the meat can dry out alot more quickly, which isnt good if you are trying to get that authentic pulled pork texture.