Cheap to make and devastatingly delicious! A perfect mid week treat or as part of a larger meal. The origin of the dish is not known, but it is probably a European adaptation of a Sichuan dish. A dish best served with rice alongside a very cold beer.
Roasting the jerusalem artichokes and the shallots together offers a sticky little scenario that’s brilliant with this stunning piece of roast sirloin beef.
Jorge Thomas, founder of Swaledale Butchers told me of this recipe, along with many things, both meat and miscellaneous that have caught my attention and interest. Featherblade makes for a great braise he instructed me and as I’d only ever cast them into the flames, I set myself a challenge that I’d cook two Featherblade steaks from the same Dexter cow. One cooked as I normally would, the other braised.
Massaman curry is known throughout the world but most traditional recipes I’ve encountered are highly time consuming and complex. Don’t let that put you off as the rewards are great for those that want to make this Muslim-Thai curry at home.
This is a recipe that’s about using what’s to hand to create a combination of smokiness, acidity, spicy notes, sweetness, and that umami depth of flavour that we all love.
have absolutely no bloody idea why this dish is called this. I’m assuming because traditionally the amount of dried chilli it has in it can seriously mess you up. Either that or tigers hate the taste of it? I’ve also heard people call it by the name waterfall beef, due to how the juices that flow from the beef like a waterfall are used as part of the dressing to give a fuller, richer flavour.