roasted brussel sprouts

roasted brussels sprouts

I like brussels sprouts and I especially like roasted brussels sprouts. There. I said it. Now you know. This recipe intensifies the flavour of the sprouts so don’t serve them with anything delicate.

Chicken with calabrian chilies

chicken with calabrian chilies

Braised chicken with Calabrian chilies. Delicious. And the skin stays crispy. That’s the great thing about this recipe. Tender chicken. Crispy skin.

Duck fat roasted potatoes with duck leg confit.

duck fat roasted potatoes

Duck fat roasted potatoes. Potatoes roasted in duck fat. Beautiful words indeed. A very simple tweak to a million recipes on the internet that changes everything. I don’t know of a better way to cook potatoes than in duck fat.

Butter – very tasty, olive oil and rosemary – very tasty, duck fat – freaking awesome. And there’s no excuse not to make them. Duck fat is not hard to find. Talk to your butcher.

Dry brined pork roast will be a hit at your your next backyard event. Moist, well seasoned pork with a hint of smoke from the BBQ is a hard one to beat.

rotisserie dry brined pork roast

Dry brined pork roast. Do it. It’s an easy way to ensure moist, flavourful meat. Spit roasting (preferably over charcoal) gives depth of flavour. Put them together for a killer pork roast.

concentrated chicken stock

super concentrated chicken stock

Chicken stock. Bone broth. It’s a simple thing really. Making stock. Bones. A few aromatics. Water. Time. Super concentrated chicken stock is a whole different thing.

When you reduce the stock right down to a syrupy consistency it transforms into a flavour grenade ready to transform any chicken dish.

Roast chicken with a white wine pan sauce. Comfort food at it's best.

classic roast chicken

Chicken –  there’s nothing else like it. It’s a blank canvas waiting for you to transform it into whatever you can imagine.
They say a cook is measured by their roast chicken. I don’t know if that’s true but it is a good thing to know how to do.