Cooking a ribeye steak can be a little daunting if it’s your first time around, but using a few simple steps, you can be converted! Our first tip is to use the reverse-sear method as it’s a thick cut of steak so this will allow you to get a more even and consistent cook. Secondly, you must get your hands on a thermometer to ensure the steak is cooked to your liking. We’ve served it alongside some roasted brussel sprouts and carrots, with some yorkshire puddings and a red wine gravy. So if you’re wanting to recreate some classic pub fair at home, this recipe is for you!
Beet cured salmon is far simpler than you may think. It takes just moments to prepare and then you leave it in the fridge for 36 hours, go off and do other things, and once it’s done you look really good at your work Christmas party because you brought fancy little rye crackers with your own cured salmon, zesty horseradish cream, caviar and radish. You can’t go wrong.
Cooking the perfect Thanksgiving turkey need not give you nightmares, it’s actually really simple. In an awful tradition, people have tended to overcook turkey making it the dryer, less tasty cousin of the chicken, giving it a bad rep. Follow a few simple steps and this doesn’t have to be the case. You’ll be blessed with a beautiful, juicy bird with golden umami packed skin. Lash with gravy and you’ll have plenty to be thankful for.
This salad is a delicious addition to a roast chicken or any roast meat or fish during the festive season. It’s zesty and bright and will nicely accompany other salads at a big family spread if you need to ‘bring a dish’.
