Www gourmet traveller
After the mussel-eating is done, mop up the sauce with grilled ciabatta for a roaring good time. Get www gourmet traveller mussels recipes, or this recipe for mussels in tomato sauce.
Bring a small saucepan of water to the boil. Combine extra-virgin olive oil, garlic and chilli in a saucepan over medium-high heat. Strain, reserving liquid, and arrange mussels on a platter. Return liquid to saucepan over high heat, add chopped tomato and canned polpa, and bring to the boil. Add herbs, then pour over mussels. Season to taste, scatter with extra herbs and serve with toasted ciabatta. All products are independently selected, tested or recommended by our team of experts.
If you buy something, we may earn an affiliate commission. Is there anything more luxurious than lobster? Whether you draw from the French canon and bake it into a soufflé or throw it in a lavish mi goreng, lobster is a dramatic showstopper. All products are independently selected, tested or recommended by our team of experts. If you buy something, we may earn an affiliate commission. Type”:”Article”,”summary”:”The days are long, the living is easy and the reading?
Hannah-Rose Yee examines why holidays and books are a perfect pair. A master butcher explains everything you need to know about one of the most interesting beef cuts, beef cheeks. If you’re looking to step away from your red-meat rut and introduce something a little new onto your at-home menu, beef cheeks are the perfect variation from the norm. They’re melt-in-your-mouth and perfectly proportioned: ergo, slow-braised beef cheeks are your perfect winter dish.
Adam Stratton, head butcher at Tender Gourmet Butchery, breaks it down: “Beef cheeks are the facial cheek of the animal. Because it’s quite a used muscle, the cow uses it to chew cud, there’s quite a bit of sinew when they come into a butcher which we then trim off to give you a clean cheek muscle. How do you cook beef cheeks? The most common way to cook them is to slow cook them,” explains Stratton. My favourite way is with a bit of red wine, with micro-herbs. They can take anywhere between 8 or 12 hours. The texture is so different from any other secondary cut.
The beef cheek isn’t really suited to other methods of cooking, aside from slow cooking, as it’s a very muscled and tough cut. They’re not generally suited to being cooked in the oven or in a pan, because they need to be softened in a very moist way. What should I know before buying beef cheeks? Before visiting a butcher, you should be thinking about size and your catering numbers. With each cheek around 350g to 400g, there’s going to be a little bit of shrinkage which will bring it back around 250 or 300g. You will want it completely trimmed, with every bit of sinew removed,” explains Stratton. For most butchers, you’ll want to give a day or two notice before buying.
Butchers can definitely get them in, but generally don’t stock them in store. There are only two per animal, so they’re more of a specialty cut. Are beef cheeks an affordable cut? 15 per kilo, which is a very good price for a cut like that. Want to give this cut a try? Here are our favourite beef cheek recipes. All products are independently selected, tested or recommended by our team of experts.
