Blog | For Those About To Cook

Linguini Vongole

February 1, 2015 By Dan

Today, I’m sharing one of my all-time favourite Italian dishes: Linguine Vongole.

If you’ve been following me for a while, you know I’m all about bold flavors, simple techniques, and recipes that make you look like a pro in the kitchen — without all the fuss.

It’s quick. It’s easy. And it’s pure, seaside, Mediterranean magic on a plate.
Whether you’ve had it in Italy or you’re trying it for the first time, this recipe will show you how easy it is to get restaurant-quality linguini and clams at home.

What is Linguini Vongole?

Linguine Vongole (pronounced von-go-lay) simply means linguine pasta with clams.
It’s a dish that’s all about fresh, simple ingredients coming together perfectly:
al dente pasta, briny clams, garlic, white wine, olive oil, and a good sprinkle of parsley.

Done right, it tastes like sunshine, sea air, and Italian holidays — all in one bite.

And the best part? It cooks in about the same time it takes to boil the pasta. Try this with a side of broccoli salad or fried cauliflower.

Ingredients

To make the perfect linguini vongole, you only need about 30 minutes and a few ingredients.

linguine pasta (or spaghetti if you prefer)
frozen or fresh clams
extra virgin olive oil
garlic
dried chili flakes
dry white wine
flat-leaf parsley
Zest of 1 lemon (optional)
Salt and black pepper
butter
splash of pasta cooking water

See recipe card for quantities.

Step by step photos

Check out my step by step photos below and see just how quick and easy it is to make and authentic and easy linguini vongole.

Cooking the linguini in a large pot of salted water.

Step 1: Bring a big pot of salted water to the boil. Add your linguine and cook just shy of al dente. That’s about 1–2 minutes less than the packet says.

Frying the garlic and dried chilies in olive oil.

Step 2: While the pasta's cooking, heat the olive oil in a large pan over medium heat. Add the sliced garlic and chili flakes.

Step 3: Now turn the heat up to medium-high and stir in the wine and clams.

Covering the pot of clams with a lid to steam for 3 to 4 minutes

Step 4: Cover with a lid and steam for 3–5 minutes, shaking the pan occasionally, until the clams open up. Discard any clams that stay closed after cooking.

Step 5: When the clams open, turn the heat to low. I usually remove about half of the clams from the shells to make them easier to eat and leave the rest intact.

Scooping up some of the cooking water before draining the pasta.

Step 6: Just before the pasta is ready, be sure to scoop up some of the cooking liquid which can be added to your linguini vongole after adding the pasta.

Adding the drained pasta, lemon zest and the clams that are out of the shell.

Step 7: Add your drained pasta straight into the pan with the clams that you remove from the shell and the lemon zest.

Step 8: Add the butter and toss everything together really wellfor about 60 seconds, letting the pasta soak up all that garlicky, winey sauce. If the sauce looks a little dry, splash in some reserved pasta water to loosen it up.

Seasoning with salt and pepper to taste and garnishing with the chopped parsely.

Step 9: Season with salt and pepper to taste and plate it up. Garnish with the chopped parsley.

The 5 Most Common Mistakes When Making Linguini Vongole... and how to avoid the

Overcooking the Clams

Nothing ruins a great vongole faster than rubbery, overcooked clams.
They only need 3–5 minutes tops — just until they pop open.
Once they’re open,

Overcooking the Pasta

Linguine should be al dente — meaning it still has a bit of bite to it.
Remember, the pasta will finish cooking for a minute or two when you toss it with the clams and sauce.
If you boil it all the way in the pot, you’ll end up with mush.

Equipment

Large Pot for Boiling Pasta: You’ll need a big pot with plenty of salted water to give the linguine space to move around and cook evenly. Pasta likes lots of room. Cramped pots lead to clumpy pasta!

Large, Deep Pan or Sauté Pan with a Lid: This is for cooking the clams and tossing everything together at the end. You want a pan that’s wide enough to fit the clams in a single layer and deep enough to toss the pasta and sauce together.

Colander or Pasta Strainer: You’ll need to drain the pasta — but remember to save a cup of the cooking water first!

Tongs or Pasta Fork: Tongs are perfect for tossing the pasta and clams together without breaking anything up too much.

A Small Bowl or Mug: Don’t forget this one! That reserved pasta water is key for making the sauce silky and helping it cling to the pasta strands.

A Sharp Knife and Cutting Board: For chopping the garlic and lemon zest.

A Small Brush (optional): If you’re using fresh clams, a little scrubbing brush is handy for giving the shells a quick clean before cooking. It’s not essential, but it does make the job easier and quicker.

Storage

Your linguini vongole will be best hot from the pan. If you do have leftovers, you can store them in your fridge for up to 3 days. To reheat, pour it into a pan over a medium heat and stir continuously until heated through.

Top Tip

Save a mug of pasta water before you drain it. That starchy water is liquid gold for your sauce.

FAQ

What type of wine should you use?

Use a dry white wine — nothing too sweet.
Pinot Grigio, Sauvignon Blanc, Verdicchio, or even a dry Vermentino are perfect.
And remember: if you wouldn't drink it, don’t cook with it!
A cheap, harsh wine will come through in the final dish.

How do you ensure your clams aren't gritty?

If you are using frozen clams, as they do at most restaurants, you won’t have this problem. If If you are cooking live fresh clams, soak them in salted water (about the salinity of seawater) for 30–60 minutes.This encourages them to spit out any grit trapped inside. After soaking, give them a good rinse under running cold water and scrub the shells if needed.

For a light lunch, team this fried cauliflower with one of these.

Looking for a good main dish to go with your fried cauliflower?

Try all of these. You'll love them!

Recipe

Linguini Vongole

Yield: 3 to 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This is restaurant quality linguini vongole and you can make it in less than 30 minutes. If you like clam linguini, this is one you need to try soon.

No Ratings

Ingredients

500g (16 oz) linguine pasta (or spaghetti if you prefer)
1kg (2.2 lb) frozen or fresh clams, cleaned and scrubbed
4 tablespoon extra virgin olive oil
5 cloves garlic, thinly sliced
1 teaspoon dried chili flakes (optional)
¾ cup (200ml) dry white wine
A good handful of fresh flat-leaf parsley, chopped
Zest of 1 lemon (optional but highly recommended)
Salt and black pepper, to taste
A knob of butter stirred in at the end
A splash of pasta cooking water, to help bind the sauce

Instructions

Bring a big pot of salted water to the boil.
Add your linguine and cook just shy of al dente. That’s about 1–2 minutes less than the packet says.
While the pasta's cooking, heat the olive oil in a large pan over medium heat. Add the sliced garlic and crushed chilli.
Let it sizzle gently. You want it soft and fragrant, not browned.
Now, crank up the heat, toss in the clams, and pour over the white wine.
Cover with a lid and steam for 3–5 minutes, shaking the pan occasionally, until the clams open up. Discard any clams that stay closed after cooking.
Add your drained pasta straight into the pan with the clams.
Toss everything together really well, letting the pasta soak up all that garlicky, winey sauce.
If the sauce looks a little dry, splash in some reserved pasta water to loosen it up.
Stir in most of the chopped parsley and the lemon zest (if using).
Taste and season with salt and freshly cracked black pepper
Be careful though — clams are naturally salty, so you might not need much extra salt. Add the butter to melt into the pasta.
Plate up your linguine vongole while it’s still steaming hot.
Sprinkle over the remaining parsley, maybe another drizzle of good olive oil, and a final twist of black pepper.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 23mgSodium: 581mgCarbohydrates: 19gFiber: 3gSugar: 3gProtein: 9g

Easy Salsa Recipe

January 30, 2015 By Dan

I have so many salsa recipes that I'll be sharing with you in later posts. This easy salsa recipe the easiest of them all.

It literally takes five minutes to make and tastes so much better than anything available at the supermarket.

This easy salsa recipe is great served with tacos, corn chips, enchiladas or almost anything. Try it on eggs or on top of your next sirloin.

You can adjust this easy salsa recipe to taste...

I only used two chillies for this recipe. You could of course make it a lot spicier by adding more. That's what I do when the kids aren't around.

I find that the best salsas are usually quite salty. Start with a little salt and then add more to taste.

I also like to add a about 50ml of Mexican beer. Any pale lager will do really but as this is Mexican food, I go with a Mexican beer like Corona.

Recipe

Easy Salsa Recipe

Prep Time: 5 minutes

Total Time: 5 minutes

No Ratings

Ingredients

400ml chopped tomatoes
2 green and/or red chilli peppers
½ onion - finely chopped
2 cloves garlic
Juice of one lime
1 small bunch of fresh coriander
50ml beer
Salt to taste

Instructions

Place all of the ingredients in a food processor and blend until smooth. It should still be slightly chunky as pictured.
Check for seasoning and add salt to taste.

Tuna Stuffed Peppers - Delicious Italian Snack

January 30, 2015 By Dan

Today I’ve got something a little different for you—but still right in that category of big flavor, simple prep, and maximum crowd-pleasing power. Let me introduce you to one of my absolute favourite party bites: Tuna Stuffed Peppers. Specifically, Peppadew peppers.

Tuna stuffed peppers on a serving plate with olives, next to bread.

What Are Peppadew Peppers?

Peppadew is actually a brand name, originally from South Africa and hugely popular in Italy and other Mediterranean countries, known for its mildly spicy, sweet pickled red peppers. These things are magic in a jar.

They’re:

Small and round (perfect for stuffing),
Sweet and tangy with just the right amount of heat,
Packed in a light vinegar brine that keeps them fresh and zippy.

You can usually find them in jars in the pickles or deli section of your supermarket.

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Ingredients

If you like preparing Italian food, chances are you already have all of these ingredients on hand. If not, they are all very easily sources.

peppadew peppers
canned tuna
mayonnaise
brine from the peppadew peppers
capers
scallions (spring onions)
lemon juice
olive oil
Salt and pepper

See recipe card for quantities.

Step by Step Photos

There isn't much to do for this tuna stuffed peppers recipe. Check out my step by step photos to see how easy it is to make this Italian classic.

Placing all of the ingredients in a food processor except for the peppers.

Step 1: Place all of the ingredients, except for the peppers in a food processor.

Blending the stuffing ingredients until smooth.

Step 2: Blend all of these ingredients until smooth.

The peppers filled with the tuna mixture on a work surface.

Step 3: Fill each of the peppers with the tuna mixture. I usually do this with the handle of a spoon as it's smaller and easier to fill the small peppers.

The tuna stuffed peppers on a serving plate with olives.

Step 4: Serve them up on their own or as part of a larger anti-pasta platter.

Why Tuna?

Because it works and beautifully so.

You’ve got the sweet-tart kick of the Peppadews and the creamy richness of a good tuna mayo filling.

Add a few pantry extras like capers, lemon zest, or herbs, and it becomes this incredibly moreish combo that punches way above its weight.

It’s the kind of bite that makes you think, why am I not eating this every week?

Why You’ll Love This Recipe

Super versatile: Swap the tuna for chicken, feta, or even a veggie-friendly hummus mix.

Quick and easy: 10 minutes flat, no stove required.

Perfect make-ahead dish: Great for parties, picnics, and barbecues.

Big flavours in small bites: Creamy, tangy, salty, and sweet — all in one mouthful.

Variations

Want to mix it up? Here are some simple ways to change the filling:

No mayo version: Use Greek yogurt or cream cheese instead for a lighter feel.

Mediterranean style: Add chopped black olives, sun-dried tomatoes, and crumbled feta to the tuna mix.

Spicy version: Add harissa paste, sriracha, or chopped fresh chilli.

Herby twist: Try fresh dill, chives, or basil for a different flavour profile.

Equipment

You don’t need much for this one:

Serving platter

A small mixing bowl or food processor

Fork or spoon

Small teaspoon or piping bag (for stuffing)

Storage

These keep well in the fridge for up to 2 days in an airtight container.

Don’t freeze them — the mayo doesn’t hold up well.

Top Tip

Feel free to work up to 2 days ahead of cooking. Then you can just bring these out and watch how much people love them and beg you for the recipe.

For a light lunch, team this fried cauliflower with one of these.

Looking for a good main dish to go with your fried cauliflower?

Try all of these. You'll love them!

Recipe

Italian Tuna Stuffed Peppadew Peppers

Yield: 8

Prep Time: 25 minutes

Total Time: 25 minutes

These tuna stuffed peppers could not be easier to prepare. They are packed with flavor and sure to impress as a snack or part of an Italian anti-pasta platter.

No Ratings

Ingredients

1 x 400g bottle of peppadew peppers
2 tins of tuna
3 tablespoons mayonnaise
2 tablespoons of the brine from the peppadew peppers
10 capers
2 spring onions - finely chopped
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Place all of the ingredients except for the peppadew peppers, salt and pepper in a food processor.
Blend until the tuna is smooth but be careful not to over process.
Check for seasoning and add salt and pepper to taste.
Using a small spoon, fill each of the peppadew peppers with the tuna blend.
If you have any leftover tuna, eat it. I don't like waste.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 336mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 7g

Guanciale Pasta & Artichokes

January 30, 2015 By Dan

I made up this guanciale pasta recipe because I love guanciale and artichokes. I haven’t ever tried any dish like it in Italy but pasta alla gricia is similar.

This recipe has a few more ingredients and they all go very well together so I hope you enjoy it as much as my family did.

Guanciale pasta with artichokes on a serving plate.

About this guanciale pasta recipe

This was a bit of an experiment because I wanted to use up some ingredients I had on hand. That’s kind of what this blog is all about. Unlike my curry blog, I wanted to bring you my family recipes, most of which can be prepared in less than 30 minutes.

The guanciale is cooked in a similar way to how it is cooked in dishes in Italy. Low and slow is the key to success until the fat renders out of it and it becomes deliciously crunchy. Together with the artichoke hearts, I think this is a pasta I will be making many more times.

Ingredients

There really aren’t a lot of ingredients in this guanciale recipe.

Spaghetti
guanciale
Onion
Garlic
Artichoke hearts
Dry white wine
Salt and pepper to taste
Grated Parmesan

See recipe card for quantities.

Step by Step Photos

Check out these step by step photos and see how easy it is to make this guanciale pasta.

Frying the guanciale and then adding the onions to fry.

Step 1: Slowly cook the guanciale over a medium heat until you have rendered all the fat and it turns crispy. Then add the chopped onions and fry for a further 5 minutes until soft and translucent.

Step 2: While the guanciale and onions are frying cook your pasta in a large pot of salted water. Cook the pasta al dente, about 2 minutes shorter than the instructions say on the packaging.

Getting a bit of the cooking water out of the pot before straining the pasta.

Step 3: Don’t forget to get about a cup of the cooking water out before straining the pasta. It’s liquid gold!

Step 4: Add the artichoke hearts and brown them some in the pan. If using fresh artichokes, you will need to cook them a bit longer until tender. Stir in the wine and bring it to a simmer to continue heating/cooking the artichokes through.

Adding the strained spaghetti to the pan

Step 5: Strain and then toss the pasta around in the pan for about a minute. This is really important to coat the pasta. If your pan is looking dry, add a little of the cooking water from the pasta.

Step 6: After tossing the pasta all around in the pan for 60 seconds, it’s ready to serve. Season with salt and pepper to taste.

Guanciale pasta on a serving plate, garnished with parsley and Parmesan cheese.

Step 7: Garnish with chopped parsley and Parmesan to serve.

What Is Guanciale?

If you’re new to guanciale, you’re in for a treat. Guanciale (pronounced gwan-CHAH-leh) is an Italian cured meat made from pork jowl or cheek. It’s fattier than pancetta, has a stronger flavour, and renders into the most delicious, silky fat you could imagine. That fat is the foundation of many classic Roman pasta dishes.

I first came across guanciale on a food trip through Lazio years ago, and honestly, I haven’t looked at bacon the same way since. It’s not smoked like bacon, and it’s not as lean as pancetta. It’s salty, savoury, and utterly indulgent.

You can usually find it at Italian delis or good butchers – and trust me, it’s worth the hunt.

Substitutions

Although I hope you can try this with guanciale, you can substitute other cured meat. The only thing is, you will need to use a bit more oil. As the guanciale renders, you not only get the delicious crispy meat but that silky fat which is really the star of the show.

Pancheta - You can crisp pancheta up in a pan but it is a lot less fatty than guanciale and you will need to use more oil.
Bacon - Streaky bacon is a good substitute but like pancheta you will need to add more oil and the flavour will not be the same.
Vegetarian - Use vegetarian or vegan bacon if that’s your thing. That said, you will not come close to the flavor of guanciale and you might like to try one or our vegetarian pasta recipes instead.

Why You’ll Love This Dish

There’s something magical about the simplicity of this pasta. Four ingredients, one pan for the sauce and another for the pasta. This is a plate of food that feels both rustic and elegant. It’s the kind of dish I love making at the end of a long day – satisfying, quick, and rich without being too heavy.

I think more than anything, I like cooking with simple ingredients that have been used for dishes like this for centuries.

Equipment

A large pot - This is for cooking the pasta. When cooking pasta, you want to cook it in a lot of water. Cramped pasta is sticky pasta. It needs to be able to swim around inside.

A high side frying pan - This is to prepare the simple sauce. It needs to be large enough to toss the cooked pasta around in to coat it with the delicious sauce.

Storage

You can store leftovers, covered in the fridge for 3 to 4 days. To reheat, heat it up in a large pan over a medium heat until heated through.

Although you can freeze it, I don’t recommend doing so with this recipe.

Top Tip

Don't rush the guanciale. Let it crisp gently – burning it ruins the flavor.

Looking for a starter or side to go with guanciale pasta?

Looking for more delicious Italian dishes?

Try all of these. You'll love them!

Recipe

Guanciale Pasta with Artichokes

Yield: 4 to 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Guanciale pasta with artichokes makes a delicious and fast weekday meal but it is also good enough for entertaining friends at the weekend. You can make this pasta in about 30 minutes. Just be sure not to rush the cooking of the guanciale. You want to render the fat out and also have a few crispy bits left.

No Ratings

Ingredients

16oz (500g) spaghetti
7oz (200g) guanciale, diced small
1 onion, finely chopped
4 garlic cloves
10 canned artichoke hearts, halved
½ cup (125ml) dry white wine
Salt and pepper to taste
Grated Parmesan, to taste

Instructions

Slowly cook the guanciale over a medium heat to render the fat and make it crispy. Then add the chopped onions and fry for a further 5 minutes until soft and translucent.
While the guanciale and onions are frying, cook your pasta in a large pot of salted water. Cook the pasta al dente, about 2 minutes shorter than the instructions say on the packaging.
Don’t forget to get about a cup of the cooking water out before straining the pasta. It’s liquid gold!
Add the artichoke hearts and brown them some in the pan. If using fresh artichokes, you will need to cook them a bit longer until tender. Stir in the wine and bring it to a simmer to continue heating/cooking the artichokes through.
Strain and then toss the pasta around in the pan for about a minute. This is really important to coat the pasta. If your pan is looking dry, add a little of the cooking water from the pasta.
After tossing the pasta all around in the pan for 60 seconds, it’s ready to serve. Season with salt and pepper to taste.
Garnish with chopped parsley and Parmesan to serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 540Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 1324mgCarbohydrates: 51gFiber: 25gSugar: 5gProtein: 13g

Fried Artichoke Hearts With Parma Ham & Peas

January 29, 2015 By Dan

Artichokes and peas — So easy and delicious. Try these fried artichoke hearts!

When I make this recipe in the Summer, I use fresh artichokes when they are available.

During the Winter months I use large artichoke hearts from a jar. To be honest, the flavour and texture are different but equally as good.

So as the snow fell outside my window this afternoon, I decided to whip these fried artichoke hearts up for lunch.

It's so easy to make and absolutely delicious.

I used Parma ham as I have a big leg of it in my fridge. You could also use pork lardons or bacon with equally good results.

You could also leave the meat out and add other veggies to your fried artichoke hearts for a vegetarian version.

This fried artichoke hearts recipe has been around a while...

I spotted this recipe in my family cookbook. It was written my one of my great great aunts.

She lived near Monterey in California where fresh artichoke grow in abundance.

I wish I could have tried her cooking. She seems to have loved cooking. These fried artichoke hearts might look simple but it's their simplicity that makes the dish so good.

So are you ready to start cooking?

Give this easy but delicious recipe a try. I think you are going to love this one.

marinating artichoke hearts — Artichokes marinating in the lemon juice.

cutting parma ham — Parma ham cut into small chunks.

frying the artichoke hearts — Cooking the Parma ham and onion in the hot oil and butter.

adding peas to the recipe — Add the peas, artichokes and stock.

fried artichoke hearts with parma ham and peas — Season and eat!

If you like this recipe, you might like to try some of these too...

Spaghetti with lardo and artichokes
Caprese salad
Nduja pasta recipe
Rainbow trout poached in white wine

Recipe

Artichokes With Parma Ham & Peas

Yield: 4 - 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

No Ratings

Ingredients

10 small artichoke hearts
½ small onion - finely chopped
6 heaping tablespoons chopped Parma ham or bacon
2 tablespoons butter
2 tablespoons olive oil
250ml (1 cup) fresh or frozen peas
½ cup chicken stock
Juice of two lemons
Salt and pepper to taste

Instructions

Squeeze the lemon juice over the artichokes and let them soak in the juice for about 20 minutes.
Heat the butter and oil in a large frying pan or wok.
When bubbling hot, through in your Parma ham chunks and the chopped onions.
Allow to cook in the oil until the onion is soft and translucent but not browned.
Add the peas, artichoke hearts and stock and cover for about five minutes until everything is heated through.
Serve immediately as a side or main dish.

I hope you enjoy these fried artichoke hearts. If you do try the recipe please leave a comment. I'd love to hear from you.

Keema Dosa Recipe

January 29, 2015 By Dan

Dosa with minced lamb — One of my favourite ways to serve dosas. You will love a good keema dosa!

Dosas are delicious with all kinds of fillings. They're even amazing on their own with a few chutneys to dip them in. For me though, this keema dosa recipe is my favourite.

A few years ago, we had a fantastic dosa restaurant near our home. Unfortunately though, dosas aren't very well know in north east England so the restaurant didn't survive.

Luckily, I know how to make dosas so I copied this, their most popular keema dosa.

What you need to know before starting...

The hardest part of making this keema dosa recipe is in preparing your dosas. This does take some practice but once you've given it a few goes, you should be a dosa expert.

My dosa batter recipe is here.

As for the minced lamb, I use very few ingredients. You want to be able to taste the dosa. I do like to top the lamb with my red hot chilli chutney though. We're talking food heaven here.

If you aren't a spice fan, you could also try topping the meat with coconut chutney or sesame and coriander chutney. Both work really well.

Recipe

Dosa With Minced Lamb

Yield: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

No Ratings

Ingredients

1 batch of dosa batter (recipe link above)
500g (1lb.) minced lamb
2 cloves garlic
1 teaspoon cumin powder
½ small onion - very finely chopped
Salt and pepper to taste
2 tablespoons vegetable oil

Instructions

Make your dosas as per my recipe link above. These can be made in advance and kept warm in a low oven or on a grill.
Heat your oil over medium high heat in a large frying pan or wok.
Add the spices and the onion and fry for about ten minutes until the onion is soft and translucent.
Now add the meat and fry until cooked through. Be sure to move the minced lamb around in the pan so that it combines with the other ingredients.
Place the cooked minced lamb on one half of each dosa and fold over.
Top with your chutney of choice and serve immediately.

Teriyaki Marinade

January 29, 2015 By Dan

This is my grandmother's recipe which I found in a book of family recipes a while back. She wrote it down about forty years ago and I made it just as she wrote it.

I'm not sure who gave her the recipe or if perhaps she just made it up. One thing is for certain, it is good!

You can use this teriyaki marinade with beef, chicken, pork or whatever else you fancy. She used to use it to marinate standing rib roasts which my grandfather then barbecued. Talk about delicious.

I like this recipe because all of the ingredients are quite easy to find. Some more traditional teriyaki marinades I've come across look fantastic but sourcing the ingredients was a bit of a chore.

So here you have it. Grandma's Teriyaki Marinade. You've got to give this one a go.

If you like this teriyaki marinade, you might like to try some of these recipes too...

Steak and stout pie
German sausages
Fiery chilli olive oil
Nduja pasta
Raw oysters with chipotle and lime sauce

Recipe

Teriyaki Marinade

Yield: 3 cups

Prep Time: 10 minutes

Total Time: 10 minutes

No Ratings

Ingredients

500ml (2 cups) beef stock
200ml (⅔ cup) dark soy sauce
125ml (½ cup) red wine
4 finely chopped spring onions
3 tablespoons brown sugar
3 tablespoons lemon juice
2 teaspoons ground ginger
5 cloves crushed garlic

Instructions

Place all of the ingredients in a large bowl and whisk until the sugar has dissolved.
That's it. Simple.
If marinating a rib roast, you will want to marinate it, turning several times for at least 24 hours. Smaller cuts and chicken can be marinated for the same amount of time but you could probably get away with just a few hours.
Retain the marinade after use. It freezes well. You could also heat it up and reduce a little. Stir in a tablespoon or so of cornflour to thicken and serve as a gravy.

Dry Ageing Beef at Home

January 29, 2015 By Dan

The love going to a good steak house where they age their beef and then char grill. The meat is so tender and delicious. It's worth paying the extra cash to get such perfection.

The thing is, the meat you get at the supermarket isn't aged enough. Some butchers will dry age their meat for three to four weeks. It's great to find a good butcher like that.

Over the past ten years or so I've taken to dry ageing my own beef at home. It's a simple process and a nice way of ensuring you get that steak house flavour at home.

So here I'll show you how I do it. I'm not saying it is the best or only way but dry ageing beef at home like this has worked very well for me.

Which beef cuts can be used?

The answer is any. This is obviously an expensive joint of four rib but you could do the same with less expensive joints if you just want to try the method out.

A bit of warning...

You can see the results I got using this method. Dry ageing beef at home gets amazing flavour. But do this at your own risk.

As I said, I've been dry ageing my own beef for ten years but be careful. The meat should smell like well aged meat and not death. If yours doesn't smell right, it isn't.

The best way to dry age your meat is on a rubber rack. I've never got around to buying one so I wrap a metal rack with plastic and it works just fine. The most important thing is that the juices from the meat drip into the rock salt below. Never place your meat directly on a metal rack.

If you like this recipe, you might like to try some of these recipes too...

Slow cooked shredded beef tacos
Teriyaki marinade
Steak and stout pie

Recipe

How To Dry Age Your Own Beef

4.8 Stars (4 Reviews)

Ingredients

1 standing rib roast or other cut of your choice
4 cups - (1 litre) small rock salt
1 rubber rack or a metal rack rapped tightly with clingfilm. It is very important that the liquid from the meat can drain into the salt. It must not get caught on the plastic or it will mould.

Instructions

Pour the salt into a large tray and place the rack on top with the meat.
Place the meat in a fridge - preferably one that isn't used often. I only checked my beef once a week.
You want the temperature to be between 34 and 37F (2.2 and 3.3C).
While the meat stands there over the salt, it will lose about 20% of its weight as the liquid goes into the salt.
After 15 to 28 days ( the longer the better) trim of the hard black outer. You may think this sounds wasteful but believe me it's worth it. You will only need to trim about 3mm from the outside as it will be too dry and tough to eat.
What's inside is properly aged beef which you can cook as a rib roast or cut into the most awesome steaks you'll ever have the pleasure of enjoying.

I hope you enjoy dry ageing beef at home. If you do try this method, leave a comment. I'd love to hear from you.

Honey Mustard Salad Dressing Recipe

January 28, 2015 By Dan

honey and mustard dressing — You are going to love this honey mustard salad dressing recipe.

Talk about easy! Salad dressings really couldn't be any easier or more delicious than this honey mustard salad dressing.

This honey mustard salad dressing can be made in minutes and tastes great on lettuce or any veg really. In fact, I like to use it as a marinade for chicken. Give it a try... you will too.

It's particularly nice on wild lettuce greens tossed with red onion, tomato, cucumber and/or baby onions. The thought of this is making me hungry.

You could also use this dressing as a dip for fresh vegetables like carrots, chillies or radishes at your next party. I predict there won't be any left.

Really, the only thing better than this is a pizza with extra cheese and pepperoni. Come to think about it, this dressing would be quite tasty on that pizza too.

How easy is it?

As salad dressings go, this really couldn't be any easier.

All you have to do is gather the ingredients and whisk or shake them into a dressing.

Not much to it.

That said, the flavours will be amazing even if it is really easy to make. I think this honey mustard salad dressing is proof that recipes needn't be difficult to be amazing.

How to serve...

In the recipe I recommend placing your forks and plates in the freezer before tossing your salad.

This might seem like a bit of a faff on but believe me, it makes a huge difference.

Salads are simply better when served this way.

honey and mustard dressing salad — Dig in!

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Recipe

Dan's Famous Honey & Mustard Dressing

Yield: 4

Prep Time: 2 minutes

Total Time: 2 minutes

No Ratings

Ingredients

2 tablespoons honey
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
2 tablespoons Dijon or wholegrain mustard
Salt and pepper to taste

Instructions

Place all of the ingredients in a bowl.
Whisk until nicely blended.
Stick the dressing in the fridge for about half an hour.
For best results, put your salad plates and forks in the freezer at the same time.
Enjoy.

I hope you enjoy this salad dressing recipe. If you do try it, please leave a comment. I'd love to hear from you.

Steak and Ale Pie

January 28, 2015 By Caroline

When Dan moved to the UK back in 1993, there were a few British recipes he'd never tried before and this steak and ale pie was one of them. This is my family recipe for steak and ale pie which goes back generations. It has always been a big hit with Dan and the whole family. I hope you enjoy it as much as we do.

Beef and ale pie on a serving plate with polenta.

About this recipe.

Steak and ale pie is a hugely popular dish served at pubs all around the UK. It's even better when you cook it at home. For us, this has always been a wintertime dish and as wintertime dishes go, they don't come much better.

The beef is first browned in oil and then slowly simmered with the other ingredients. It becomes mouthwateringly tender and that sauce is to die for.

Of course you could just serve it as a stew on its own but it's the puff pastry topping that make it all the more special. That said, it the steak and ale stew are delicious served over mashed potatoes.

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Ingredients

The ingredients for this steak and ale recipe can be found at most supermarkets. Nothing special but they sure taste amazing when cooked together. Get all your ingredients together before you start and it will be a lot easier.

dried porcini mushrooms – soaked for about 20 minutes in hot water
olive oil
beef rump
ox kindey
onion
baby onions
carrots
sugar
plain white flour
stout or another good ale
beef or veal stock
small bunch each thyme, bay leaf, rosemary and parsley - tied together
smoked bacon lardons
egg yolk - beaten
packet of puff pastry

See recipe card for quantities.

Instructions

As you will see from the step by step photos below, this steak and ale pie could not be easier.

The cubed beef, kidney and lardons browning in oil in a pot.

Step 1: Brown the cubed beef, kidney and lardons in the oil in a pot over a medium-high heat and then transfer with a slotted spoon to a bowl.

Frying the chopped onion, baby whole onions and carrots in the pot until soft and lightly browned.

Step 2: Add the chopped onions, whole baby onions and carrots to the pot and fry them until soft and lightly browned.

Step 3: Chop the mushrooms and add them to the other vegetables.

Stirring flour and a little sugar into the vegetables.

Step 4: Cook in oven for x minutes at 400 degrees

Returning the meat to the vegetables in the pot and stirring it all together.

Step 5: Return the browned meat to the pot and stir well to combine.

Adding the stout and the reserved liquid from soaking the dried mushrooms to the pot.

Step 6: Pour in the ale and some of the reserved liquid from the soaked, dried mushrooms.

Adding the herbs to the pot and stirring them in.

Step 7: Stir in the bouquet garni.

Bring to a simmer to cover and cook for 2 hours or until the meat is tender.

Step 8: Bring to a simmer and then cover to simmer over a medium heat for 2 hours or until the meat is tender.

Filling a pie dish with the meaty sauce.

Step 9: Grease a suitably sized pie dish with butter and pour the beef stew into it.

Step 10: Slice a few thin pieces of puff pastry and line the side of the dish. Then cover it all with the pastry sheet.

The steak and ale pie covered with the pastry and pinched at the seams.

Step 11: Using a knife, cut around the pastry so that it is round like the dish and then press your thumb around the edges to secure the meat inside.

Placing a pastry decoration on top of the pie and slicing two holes into the top.

Step 12: If you like, you can make a decoration for the top. You don't need to be an artist to do this! Then make a couple of small holes in the top with a knife.

Brushing the top of the pie with whisked egg.

Step 13: Brush the egg yolk all over the top.

Step 14: Do as best you can to make it a thin layer all over but it really doesn't make a huge difference.

Step 15: Bake in a preheated over at 200°C/400F for about 40 minutes or until the pastry is a golden brown,

Step 14: Leave to rest for about 10 minutes before slicing into it to serve.

Substitutions

You don't have to cook this recipe exactly as written. Here are a few substitute ingredients you can use.

For the ale - I use stout which is a type of ale. I like it for its dark colouring but you can use any good ale.
Non alcoholic - If you are looking for a non-alcoholic option, try root beer or ginger ale. Both will work in this recipe but you might want to not add the sugar.
Vegetarian - This recipe can be made vegetarian by leaving out the meat adding a selection of wild and domestic mushrooms and potatoes all cooked in vegetable stock or a stock made with meatless beef stock cubes.

Equipment

A heavy bottomed: Any good, heavy pot is really all you need for cooking the beef stew.

A pie dish or casserole dish: You can bake the steak and ale pie in a pie dish or casserole dish. Either will do, depending on the presentation you would like.

A basting brush: This will come in handy when for brushing the top of the pie with the egg yolk but you could just use a spoon.

Storage

You can store the unbaked steak and ale pie, covered tightly in the fridge for 3 to 4 days before baking. If you like, you can also freeze it before baking. Just let it defrost completely before baking. It will freeze for up to 3 months.

Top Tip

Watch the steak and ale pie carefully when you bake it. Ovens do vary and you don’t want to burn the top!

FAQ

What cut of beef is best for steak and ale pie?

I use rump steak but you aren’t limited to that. You can use any good quality beef cuts such as chuck, braising steak and shin. Just don’t opt for more expensive cuts like sirloin or ribeye. The cheaper cuts are find here!

Can you make steak and ale pie in advance?

Yes! You can make the filling up to a few days ahead of baking and store it, covered in the fridge. You can also assemble the pie before baking it and then let it defrost and bake.

What type of ale works best?

Personally, I like a dark ale or stout which adds a deep and rich flavour. Avoid using overly bitter ales.

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Recipe

Steak and Ale Pie

Yield: 6

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Steak and ale pie is a delicious dish especially in the wintertime but it's good any time of year. This traditional recipe has been in my family for decades. I hope you enjoy it!

No Ratings

Ingredients

20g dried porcini mushrooms – soaked for about 20 minutes in hot water and rinsed. Retain the mushroom stock
2 tablespoons olive oil
1kg beef rump cut into small pieces
1 ox kindey - cut into small pieces (optional but very tasty in the broth)
1 large onion - roughly chopped
20 baby onions
2 carrots – finely choppped
2 teaspoons sugar
4 tablespoons plain white flour
300ml stout
400ml beef or veal stock
small bunch each thyme, bay leaf, rosemary and parsley - tied together
250g smoked bacon lardons
1 egg yolk - beaten
1 packet of puff pastry

Instructions

Heat the oil in a large casserole dish and brown the beef lardons and kidney (if using). You may need to do this in batches. Remove the meat from the casserole dish and set aside.
Add the chopped onion, baby whole onions and the carrots to the pan and fry over medium heat until the onions are soft and lightly browned.
Meanwhile take your porcini mushrooms from the water they have been soaking in and cut them into small pieces.
Add the soaked mushrooms to the pan and sizzle for about 30 seconds before adding the sugar and plain flour.
Stir continuously until the flour turns a light brown.
Return the meat and any juices to the pan and stir it all up to combine.
Pour in the beer, stock and porcini soaking liquid. Be careful not to pour in any of the dirt that is often left behind from the porcini mushrooms.
Season with salt and pepper and then add the herbs. Bring back to a simmer.
Cover the casserole and simmer over medium heat for about two hours until the meat is pull apart tender.
The stew part of your steak and ale pie is ready. This can be kept in the fridge for two days if you’re working ahead. In fact it improves the flavour.
When you are ready to make your pie, bring the stew back up to a simmer. I like to make one large pie for the family but when I’m cooking for friends, I usually give everyone their own individual pies as I did in the photograph.
I’ll leave that one up to you.
Preheat your oven to 200c (400f)
Grease your cooking dish (or small dishes) with the butter.
Roll out your puff pasty in the shape of your dish/dishes and cover.
Brush the pastry with the egg yolk. Trim any rough edges. You can use these trimming to make decorations but I tend to through them to my pastry loving dog.
Place the dish/dishes on a baking tray and place in the oven for about 45 minutes until the pastry is golden and puffed up.
Remove from the oven and allow to settle for about ten minutes before serving.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1020Total Fat: 63gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 291mgSodium: 1003mgCarbohydrates: 21gFiber: 2gSugar: 7gProtein: 83g

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