Go Cook Yourself

Beef ribeye, dry aged for 5 days, then sous vide at 135f for a few hours. Stored in the fridge, brought to room temp, then threw it in the pizza oven. Served with french fries and chimichurri. My lunchbreak was better than yours! ;)

Made sous vide chicken thigh jambalaya. Served with the last of the pork tenderloin from the weekend.

Leftovers were then turned into tacos by dolloping some grated cheese then adding corn tortillas on top for a nice hard frico, then flipping over to crisp up the other side, before forming into a "hard shell taco" on the stand.

I'm not sure I could ever NOT treat tortillas this way from now on. It's just SO MUCH BETTER when coated in cheese and crisping up a bit....

Got some goose eggs for my birthday...

Wondered what to do with them. Decided to fry and place on top of a pork schnitzel, with potato/onion/beetroot slices and a bit of chicken stock. The gratin had a nice bite to it still, which is a huge improvement over my previous attempt at "purple potatoes" :)

Experimenting with shio koji. First attempt at making my own. Left to ferment on the kitchen counter for a week and a half before marinading a load of chicken thighs.

Can't decide between karaage chicken chunks, or a whole fried thigh on a burger for dinner tonight.....

Gonna try wet ageing a steak next!

Doner kebab meat made in a water bath!

Ok, I've been quiet recently, I've mostly been running down the freezer and using up stuff I already made, as my forearm is still hurting from an injury 5 months ago!

But today I made chicken chow mein and started cooking tonkotsu broth with pigs trotters, pork bones and a chicken carcass I broke down for another time.

There's a shichimi togarashi, furikake and tajin spice blend marinated pork tenderloin in the sous vide bath cooking overnight, and tomorrow I finish off the tonkotsu!

Pressure cooker mushroom risotto

Vaguely cooked to Kenji's seriouseats recipe. I used less liquid, and then added some extra wine/cream/parmesan to some that I decanted into the brown butter/duck fat pan

Served with duck breast and fancy mushrooms in browned butter

Loads left over, which will be used to make arancini tomorrow!

*Update*
Arancini are balled and in the freezer to firm up before coating and frying....

The GREENEST Thai curry you will ever see! It's got a nice gentle knock to it enough so Mr B could still eat it. If you want spicier I'll chuck in some hot sauce or something!

2*550g tubs available. £15.

Just defrost in the fridge overnight and warm in a pan

Add some quick rice and maybe a side dish, you can easily feed 2. Order now!