No. No I don’t know why it’s called that, and I don’t care – google it if you care.
but whether or not you ever find out why it’s called that, just make it: It’s astonishingly tasty Thai Surf’n’Turf!
Any excuse to use nuoc cham and rare beef
Use any salad you like - we are weird in Europe in that we make a salad from veg and variations on lettuce and then add a few herbs whereas in other parts of the world herbs are the salad. Tabouleh in the Middle East for example isn't parsley in salad, it's parsley as salad.
I don’t wear Wellington boots and I don’t like pastry that much so . . .
This is similar to beef wellington but with lovely crispy prosciutto crudo on the outside instead of pastry.
“We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . ."
This is a briliant recipe based on a recipe by Lourdes Nicholls who says something along the lines of “We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . .
...so we decided to have a roast but not a roast. It didn’t feel like a day for thick gravy and roast potatoes so we went back to the old Bradford spring/summer favourite; crushed potatoes.
Super-easy, even if it does take a week.
Make a brine, put some brisket in it, forget for a week and then simmer it. How hard can it be?
Don’t use cheap Lager, Not just for this, it's a general rule.
Beef in beer, Guinness works well or anything brown. You can adapt it with Pork and Cider for a nice change
Rendag-diggidy-dang-a-dang, baby: Cook beef in coconut milk until there isn't any liquid left
This is adapted from Charmaine Solomon's Complete Asian Cookbook
This is a truly beautiful thing.
Look at the previous recipe (salt beef) about a week before you want a sandwich. Yeah, I know.
