Slice the steak, remove the aromatics, toss steak, rocket and tomatoes in the pan and serve with some Parmesan and avocado. #CookWithIsh
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We didn’t fancy lamb, so it was steak salad for lunch. Fry a steak in olive oil. Take out to rest and infuse the remaining oil and pan juices with aromatics as the pan cools. Lemon rind, red chilli quartered, garlic, herbs. #CookWithIsh
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Garnish with red chilli and lemon rind cut to brunoise and a good amount of sea salt. And a big squeeze of lemon.
The lemon rind provides little spikes of flavour that plays well with the chilli.
#CookWithIsh
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Gambas Pil Ish.
Heat good olive oil and add sliced garlic, removing before it colours.
Fry the prawns turning just once.
Remove the prawns to a hot plate.
Add a handful of chopped parsley to the hot oil swirl around then pour over the prawns.
#CookWithIsh
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Your semi-regular reminder that a quite ordinary piece of topside, taken out of the fridge to temper for a few hours, seasoned and seared hard for 10 minutes, then in a 60c oven until your Meater says 50c internal, will be as soft as butter. #CookWithIsh
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Pan fried duck breast, fondant potatoes, poached pear, braised carrots, cavolo nero stir fried in duck fat and a red wine reduction #CookWithIsh
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Pizza. The Ooni remains out of action (broken and needs a huge clean) so it’s dry pan / oven / top / oven method for pizzas while my Calzone spent a long time in the other oven #CookWithIsh
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Do you need homemade confit garlic mayonnaise with roast chicken, whole roasted potatoes and roast veg? No. But should you? Absolutely. #CookWithIsh
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Hawksmoor Sirloin served with pan juices, homemade Béarnaise, green salad and McCain Gastro Chips. A nice bottle of red from a friend who is hosting his usual Christmas lunch tomorrow. So this is a warm up.
#CookWithIsh #DinnerWithHannah❤️
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Giorgio Locatelli’s first book was a revelation around 20 years ago. It’s been my lasagne recipe ever since. Stiff not sloppy. Oven simmered ragu. Fresh pasta sheets. Just a little béchamel. Crisp Parmesan top. #CookWithIsh
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Topside roasted at 60c to an internal temperature of 50c. Roast potatoes. Butter braised carrots. Steamed broccoli. Giant Yorkshire Pudding. Roast gravy in a tiny teapot. #CookWithIsh
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Slow roast topside (80c oven), roast potatoes, roast whole carrot, roast broccoli and a slice of disappointing Yorkshire Pudding. Too much batter for the size of pan. Finished with beef jus #CookWithIsh
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Smoked salmon, creamy avocado, tissue paper thin shallot. Then flavours to provoke the palette: soy, fiery Turkish chilli, kewpie, capers and a hint of maple syrup. Dotted with chives and black sesame. #CookWithIsh
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9: This hasn’t just been a meal, Dad. You’ve taken me on a journey
Me: Have you been watching food reviews on YouTube again?
9: Yes. I thought I made that up but it must be from a video
Roast chicken, roast potatoes & broccoli. Butter braised carrot. Served with stuffing and jus #CookWithIsh
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No you didn’t work quick enough with fresh pasta in this heat and have to pivot to multiple shapes because it got too brittle.
9 and I made filled pasta with Calabrian sausage and leek. Leftover filling added to some cream to make a sauce. #CookWithIsh
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Thick cut sirloin, Béarnaise, rocket & Parmesan and chips. With a glass or two of Fourrier #CookWithIsh
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18 came over for dinner so we had bacon double cheese smash burgers with confit shallots. Plus the end of a bottle of ABC that I’ve nursed through a Coravin since Feb 2021 #CookWithIsh
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Back to work tomorrow after a few days off. To match the Spanish weather it had to be Gambas Pil Pil #CookWithIsh
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Recently asked by a friend “What are you cooking tonight? Something instagrammable, or something normal?”
Sausage, kale and chilli pasta.
#CookWithIsh
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Roast chicken, roast potatoes, braised carrot, roast broccoli (using chicken schmaltz), Yorkshire Pudding and a gravy infused with the same herbs as through the rest of the meal: tarragon, thyme and parsley. A glass of Rioja, too. #CookWithIsh
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Seared tuna, asparagus, Jersey Royals and Salsa Verde. Plus a fridge chilled Negroni. (No, YOU, forgot to make any ice). Bought Tuna yesterday for a Niçoise salad. But not all the other ingredients. A bit cooler today so went in a different direction #CookWithIsh
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First calzones in a couple of years. Not quite Ben Wyatt standards but I can hold my own. Pepperoni, mushroom, olives, spring onion, spinach. #CookWithIsh
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A superb bottle from a good friend. Deserved a rare fillet; in both cook and frequency with which I eat the cut. Chateaubriand, rocket, triple cooked chips and a bucket of homemade Béarnaise #CookWithIsh
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