Main Course Recipes 158 results

Venison Tartare

Venison Tartare Should I have called this Rudolph Tartare? Well I did make it at Christmas. My poor little Amy nearly cried when I told her what it was, dear me. My Venison Tartare came about because my mate Rutherford said he had some venison for the Christmas dinner, but didn't know what to make with it. I happened to be sat in a pub mulling this one over, when a mate said he had lunch at some pos restaurant and ate Venison Tartare. PING!!! Goes the food lightbulb. And the result ...

December 27, 2017

Katherine’s Iranian Lamb Recipe

Katherine's Iranian Lamb Recipe Whilst having a pre-Xmas beverage with customers, colleagues and friends I had the good fortune to meet Katherine. The wife of my mate Darren Thayre. And one of the few Iranians I know. Whilst chatting we got in to food in a big way, and she released to me a new dish, one from her Mum, but I cam calling it out as Katherine's Iranian Lamb Recipe. It's a cracker. I did it for Christmas Day at the Rutherford's party and it disappeared off the plate. Always ...

December 26, 2017

Mookata for Kennett’s Sunday Dinner

Mookata for Kennett's Sunday Dinner Sadly my Mary is all sick, sad and tired with this horrible cough she's had a few days. So a lazy Sunday, doing next to nothing was in order. That also included dinner. For pick-me-up for her, defrosted some Wagyu and did Mookata for Kennett's Sunday Dinner. Greg you would have been proud mate. Floods of memories came back for us all, of dinners at your place back then. Mookata is Thai BBQ basically. Traditionally in clay dishes with real BBQ briquettes, ...

November 5, 2017

Hat’s Salt & Vinegar Crisp Squid Rings

Hat's Salt & Vinegar Crisp Squid Rings What on earth is that, I hear you calling out. Well I happened to be at my mate, James, daughter's birthday BBQ. His wife, Kate, was explaining that their other daughter, Hats, was fussy re food, but liked calamari in batter. I also noticed she was scoffing down salt & vinegar crisps Ta Dah. One of those moments happened, and so was created Hat's Salt & Vinegar Crisp Squid Rings. Just for you Hats. I hope you liked them, and a VERY HAPPY ...

August 6, 2017

Baby Jude’s Wagyu Beef Pie

Baby Jude's Wagyu Beef Pie I am on a staycation at the moment, so spending lots of time at home with Mary and the kids. That clearly translates in to time to do some home cooking, which is ACE. That happened today, when we created Baby Jude's Wagyu Beef Pie. Mary had tasked Jude and I to pop over Cold Storage to get some bits and pieces. Whilst Jude was sat in the trolley he kept pulling things from the shelves - soya beans, mushrooms, tomatoes, sausages etc. What to do with this lot I ...

March 13, 2017

Marmite Wagyu Beef

Marmite Wagyu Beef I bought this gorgeous slab of Waygu rump goodness yesterday from Zac Butchery. Today I made Marmite Wagyu Beef. This came out quite amazing. Sticky, salty, sweet, savoury all in one. One big unctuous pile of Wagyu beefy goodness. Yummo! This is really so very easy, but the resulting outcome is something quite special. A glistening pile of beautiful medium rare Wagyu rump, covered in a delicious sticky marinade. Oh yes, I'll have that every day of the week thanks! I ...

March 12, 2017

Chillax BBQ, lite touch

Chillax BBQ, lite touch A sad but happy day, as two great mates decide to depart from Singapore. So in their honour it is BBQ time, and Chillax BBQ, lite touch kicked in for them with some 'special' dishes for their farewell. We hoped you liked them Just and Martin. Worth a sneak peek is this place folks. Bloody good meats, and loads of other interesting stuff. Siglap be proud of this butchers. Great work Zac Butchery. Visit them HERE. Meat in hand a quick marinade and we are ready to ...

March 12, 2017

BBQ Recipes

BBQ Recipes It was impromptu BBQ time. Mr Rutherford had SMS'd me at 10am to organise a BBQ at 5pm on the same day. Yep I'll grab that challenge by the balls. And because of that dear friends you get 5 more BBQ Recipes. Seriously so very simple. All you need to do is whack these ingredients in a zip-lock bag about 5 hours before your BBQ, and you are done. It really is that simple. Just to remind you. Throw all the following in to zip-lock bags, and when you are ready simply BBQ them to ...