Main
The centrepiece of a meal, carrying most of its substance.
Recipes using this tag
sixteen- Second revision
South African Pepper Steak Pie
The South African garage pie, made as individual pies in 120 mm foil tins.
South African · Braising - First revision
Berlin Boil
A crayfish boil scaled for 50 people, built around the Louisiana crayfish that have become invasive in Berlin’s waterways. Includes where to actually get them.
Cajun · German - First revision
Three-cheese shokupan toastie
A grilled cheese on shokupan for 2. Cheddar gives the flavour. Emmentaler and mozzarella give the melt and the stretch, and they hold the cheddar fat in.
American · Toasting - First revision
Roasted San Marzano tomato soup
Tomato soup for 2 from one can of San Marzano tomatoes. Brown the tomato solids and keep the juice raw.
American · Emulsifying - First revision
Anthony Bourdain's Steak Tartare
Raw beef, chopped by hand, mixed into an emulsified base of egg yolk, Dijon mustard and oil. Anchovy, Worcestershire sauce and ketchup give savoury depth.
French · Mincing - First revision
Gan Bian Si Ji Dou (干煸四季豆)
Green beans are dry-fried in oil until the skins wrinkle and blister. Pork mince, fresh shiitake and suimiyacai are fried together until the crumbs are crisp.
Sichuan · Chinese - First revision
Sauce Périgueux Spaghettini with Seared Duck Breast
Sauce Périgueux is the classical French truffle sauce. It is built on demi-glace, not on butter.
French · Italian - Second revision
Dan Dan Udon
Hard-fried pork with bloomed dried chilli, garlic, ginger and Yibin suimiyacai, on udon. A cold sauce of blended silken tofu and peanut satay binds the bowl.
Sichuan · Chinese - First revision
Carbonara
Roman carbonara with a sauce of egg yolk, cheese, pork fat and pasta water. Four yolks dress 280 g of pasta for four people.
Italian · Emulsifying - First revision
Charred Pointed Cabbage in Harissa Tomato with Tahini and Sumac Onions
Pointed cabbage is cut into wedges and seared hard on both cut faces, then basted in brown butter.
Levantine · North African - First revision
Gai Ob Hom Yai
Four chicken Marylands braise on 1000 g of onions cooked to deep gold.
Northern Thai · Isaan - Second revision
Pan-Seared Duroc Pork Chop, Demi-Glace and Mustard Sauce
Bone-in Duroc chops, 2.5 cm thick. Dry-brine with salt and MSG for 45 min. Render the fat cap on its edge. Sear in the pan and turn every 30 s to 55 °C.
British · French - First revision
Gai Yang Isaan
A 1.2 kg chicken, spatchcocked and slashed. It marinates overnight in a pounded paste of coriander root, garlic, lemongrass and bird's eye chilli.
Isaan · Thai - Second revision
Laab Ped
Duck leg mince rendered dry in its own fat, dressed off the heat with fish sauce and lime.
Isaan · Lao - First revision
Gai Yang Isaan, oven
The same bird and the same paste as the fire method. The heat is different. A 1.2 kg spatchcocked chicken roasts on a rack at 220 degrees C fan.
Isaan · Thai - First revision
Beef Wellington: Moisture Control as the Whole Problem
Research on why Wellingtons fail and what the techniques that fix them are actually doing — octagonal searing, duxelles dehydration, layered moisture barriers and two-stage baking.
British · French