Tag: meat recipe

Kenny Tutt’s Roast Partridge with Creamy Smoked Bacon Cabbage

Kenny Tutt’s Roast Partridge with Creamy Smoked Bacon Cabbage

This roast partridge by MasterChef champion 2018 Kenny Tutt is a really special, sustainable roast recipe that’s perfect for the festive season. Tag us in your Christmas cooks @Thermapen #LetsMakeItTheOne. Partridge is usually in season from mid-September to the end of January. It is possibly 

Mike Tomkins’ Perfect Herb-Crusted Rack of Lamb

Mike Tomkins’ Perfect Herb-Crusted Rack of Lamb

This recipe for herb-crusted rack of lamb by Mike Tomkins is all about good quality meat, fresh herbs and cooking the lamb perfectly. The trick to getting beautifully pink medium rare lamb, while allowing the fat to render and the crust to become nice and 

Smoked Traeger Pulled Pork

Smoked Traeger Pulled Pork

Achieving smoky, melt in the mouth pulled pork couldn’t be easier with a Traeger Grill and Smoke Wireless BBQ Thermometer. The Traeger will deliver an even, consistent pit temperature while the Smoke will keep you updated on the meat temperature throughout the cook. Using apple 

Herb Crusted Pork Medallions with Cauliflower & Tahini Salad

Herb Crusted Pork Medallions with Cauliflower & Tahini Salad

Pork loin is a lean cut of meat, which means that if you’re not careful it can end up dry. Cooking it to temperature will ensure it stays nice and tender. In this recipe the medallions are pan fried in oil and fresh herbs, then 

Roast Beef, Celeriac Steaks & Maple Glazed Carrots

Roast Beef, Celeriac Steaks & Maple Glazed Carrots

This roast topside of beef is seared and then pot roasted for maximum flavours and juiciness. We used our DOT Digital Oven Thermometer to make reaching the perfect temperature super easy, then double checked it with the Thermapen to ensure it was just right all 

Pan-Fried Duck Breast with Braised Red Cabbage, Fondant Potato & Port Sauce

Pan-Fried Duck Breast with Braised Red Cabbage, Fondant Potato & Port Sauce

This duck recipe is really something special leading up to Christmas. The duck is juicy with a crisp skin, the potatoes soft and fluffy from simmering in stock and the red cabbage full of beautiful festive spices. The duck cooks very quickly, so have your