Bigger plates and super suppers

Bigger plates and super suppers

By
Rosie Birkett
Contains
12 recipes
Published by
Hardie Grant Books
ISBN
9781742709147
Photographer
Helen Cathcart

A return to carnivorous culinary resourcefulness has marked a tasty shift for modern cooks.

Chefs like Fergus Henderson and April Bloomfield have shown that using as much of the animal as possible is not just the honourable way to cook meat if you eat it, it’s the smartest way, too. In this and the next chapter, where I share my recipes for my favourite bigger plates, suppers and feasts, I encourage you to cook with underused, cheaper cuts of meat that should be celebrated through crafty cooking, rather than wasted. Cuts like ballsy bavette or oomph-filled oxtail are brilliant because as well as being cheaper than prime cuts, they yield amazing flavours when cooked to their best.

You’ll probably need to go to the butcher to source these cuts, and it’s entirely up to you, but I’d encourage you to use a butcher for most of your meat shopping anyway, because they tend to hang meat properly (improving flavour and tenderness), and will be able to tell you all sorts of useful things about it, like where it’s from and different ways to cook it. They might even save you a fair few pennies in the process.

In this chapter, you’ll find dishes that can be thrown together in no time at all for when you’re in a hurry, and some that you need to spend more time on, but which bring rewarding results, like the sumptuous Oxtail French dip sandwich – a warm ‘project sandwich’ with the bonus of accompanying gravy for dipping. With some of these recipes, you’ll notice that the razzle dazzle comes in the final flourish or finishing touch – a melting disc of deeply savoury bottarga butter here, a handful of crushed, toasted hazelnuts there.

And it’s not just meat that offers us a diversity of cuts, as top British chef James Lowe shows us with his pan-fried Cod cheeks recipe. While some of these recipes, such as the Parsley, bacon and broad bean risotto, rely on more economical ingredients, they don’t lack flavour or luxury in the eating, so there’s no need to feel like you’re being austere or denying yourself a thing. On the contrary, I hope these recipes will delight and entice you, and encourage you to go a little off-piste with some everyday ingredients.

Featured Recipes in this Chapter

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again