I’m sure it’s a very well known trick that to skin peppers you need to burn the skin and let it blister under a grill or holding the pepper and turning it over the gas flame. Once the skin is completely black, put the peppers into a plastic bag and pop them in the freezer [...]write a comment | Cooking capers, peppers, sardines
Waitrose have a sustainable fishing policy. So if you cant get to your favourite fishmonger, at least you know you’re supporting good practice. My branch often stocks Barramundi, the antipodean favourite. Though god knows about the food miles. Any way it’s a freshwater species that has the meatiness and flavour of monkfish with a bold [...]write a comment | Cooking anise, barramundi, capers, fennel, green peppercorns
For two people ask your butcher to cut you one generous T-bone steak or Porterhouse, with a decent bit of fillet in it. It’s important to bring it to room temp for an hour before cooking, particularly if you like it rare. Before cooking drizzle balsamic vinegar over the meat and roll in black pepper, [...]write a comment | Cooking capers, cucumber, steak, stir fry
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