Posts Tagged ‘Food Photography’

King of Meatopia

dirtytomahawklR

I’m really chuffed to announce that I’ve just won the King of Meatopia competition at the Meatopia event in London this Saturday.

My recipe for Dirty Tomahawk Steak with the picture above clinched the win.

It was a stunning piece of steak from my friendly butcher Andrew Gordon in Aberdeen. Cooked simply on the coals, a truly beautiful 60 day dry aged piece of steak.

I’d just like to say thank you for all the support I have received from all you lovely people for encouraging me to keep doing what I do.

No doubt I will have a bourbon or two to wash all the BBQ down on saturday, so If you are there make sure you come and say hello.

KoM_grpahic2_wide

Pitt Cue Co Cookbook

pittcueco

I have been trying to control my urges to buy new cookery books for a while now, because I don’t have any shelf space left for new ones, but one that I simply couldn’t resist is the new Pitt Cue Co. “The Cookbook” this was definitely right up my street, there’s been a real buzz about the Pitt Cue Co. that’s even reached out as far as Devon. They started out in a catering trailer and have gone from strength to strength with a new restaurant in Soho.

They hold all the values for food that I hold dear, best quality meat utilizing the cheaper cuts there’s a recipe here for Buffalo Pigs’ Tails, some wonderful side dishes, such as the fennel cured pork scratchings above, cocktails and shooters, such as the infamous Pickleback, Bourbon and Pickle juice above which works so well . But mainly there are some great and inspiring BBQ ideas that step out of the boundaries of most peoples idea of what BBQ food is.

The photography is pretty awesome too. All in all inspiring stuff, if you haven’t got this book yet, then you should go and get it now.

Birch Log Roast Salmon

kjsalmon4

As an alternative to the Dirty style of cooking I’ve been using a lot recently, this style of cooking doesn’t really benefit most fish, but plank roasting, and in this case Birch Log Roasting, works extremely well, protecting the fish from the direct heat but roasting and smoking it to perfection.

I used a little sea salt and a pinch of BBQ seasoning, on the salmon fillets and placed them on a birch log that I’d rubbed with a little olive oil on the top to stop the fish sticking. I nestled the log in the coals on a medium hot BBQ, I used a Kamado Joe from Outdoor Gourmet which is ideal for this kind of cooking. With the lid closed the sweet birch smoke was able to penetrate the fish and cook it perfectly, it took about 10-12 minutes. The bottom of the log will char up and smoke, make sure you have some heavy duty oven gloves or tongs for removing the log.

I served the salmon with a flower salad, and some herby couscous.

Simple pleasures……

radishes

A cheery bunch of blushing radishes brightened my day today, halved, dipped into good sweet butter and sprinkled with coarse sea salt, nothing fancy, just lovely simple crunchy buttery salty perfection. I just wanted to share them with you, help yourself……

NDuja and Burrata Wood Fired Pizza

pizza

Two of my favourite ingredients for a Pizza, NDuja and Burrata, NDuja is a wonderfully fiery spreadable salami from Calabria that’s loaded with chillies, this works in harmony with Burrata a mozarella style soft cheese with an oozy creamy centre and a few fresh leaves of basil, cooked for a couple of minutes in the wood fired oven that I built myself, this is a perfect combination of creaminess and spice, I’ll let the pictures do the talking if it’s ok with you?

pizza1

pizza2

Dirty Tomahawk Steaks

tomahawk2

Well this Barbecue Season I really have gone all “Dirty” on you, here’s the pinnacle of these big joints of dry aged beef cooked straight on the coals.

I always enjoy a visit to my local Butcher  especially when he tells me he has something a bit special he’d like me to try. I’d seen the Tomahawk steaks on a previous visit and thought how they would be perfect cooked in my favourite “Dirty” style. So when he messaged me and told me he had some Tomahawks that were at least 50 day dry aged Aberdeen Angus, I knew I had to taste them. They are essentially the Ribeye Steak “Cote de Boeuf” with the full rib bone trimmed and kept long.

tomahawk1

Dry aging Beef, brings out the most amazing nutty, blue cheesey tastes and renders the beef as tender as you can get, and is perfect served “Bleu” with an internal temperature of 45degC, and with a salty herby crust on the outside, I really think it’s difficult to top this way of cooking a good steak.

I placed each steak straight onto the coal and brushed with a baste made from 2 cloves of garlic, 3 sprigs each of rosemary, thyme and flat leaf parsley, 3tbsp coarse rock salt, 5/6 tbsp olive oil, and a squeeze of lemon juice. Blitz these up in a blender to a bright green paste. Brush liberally onto the steaks as they cook. I cooked the steaks a few minutes each side on the coals, and then place to one side of the BBQ to smoke with the lid down for 20 minutes until they had reached the desired 45degC. Allow to rest for 10 minutes.

tomahawk3

I cut off thin slices, and served with a green salad, some vegetable rice and  some lovely crusty sourdough.

tomahawk4

Really deep flavours, that blew my guests away. This is such a simple way to cook them and I really urge you to give this method of cooking a go this BBQ season, trust me you will never look back.

Keep your eyes peeled… I have a Dirty competition coming up.

Seriously Big “Dirty” Rump Steaks

dirtyrump2You’ve probably heard me jabbering on about cooking “Dirty” style beef straight onto the coals, and thought to yourself, that sounds interesting, and I’m finding I’m cooking more and more beef like this on the BBQ this summer as I find that obtaining a prefect savoury crust is so much easier this way. And I really really urge you to give it a go this summer, as long as you have lumpwood charcoal (not briquettes) and a lid for your BBQ you can cook this. And with National Barbecue Week next week you really need to do something special.

Get your coals good and hot, so they are glowing, give them a quick blow to remove any build up of ash, and put your chunk of beef straight on the coals, the fattier cuts seem to do best, such as ribeye, sirloin or in this case 4.9kg of rump. You can also do this with a chateaubriand fillet cut, but you need to be extra cautious not to overcook it.

A few minutes a side is all it needs to sear and crust up, and sear the ends too, if the fat starts to flare up you can close the lid if you get worried.

Once it looks like the pic above on all sides, remove from the coals, place the BBQ grate back on, followed by the meat. I like to brush mine at this stage with the following mixture, 6 tbsps rock salt, 3 cloves of garlic, 2 sprigs of rosemary, 2 sprigs of thyme, and a good glug, 4/5 tbsps extra virgin olive oil, blitzed up in a spice grinder.

Place the meat on the grill indirectly, ie. not directly over the coals with some oak smoking chips, and the lid on the BBQ, cook until the internal temperature reaches 52 degC, and allow to rest for 20-30 minutes.

Serve in big slices with salad, red wine and lots of friends.

dirtyrump1dirtyrump3

 

 

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours