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How to render beef fat into tallow In an air fryer 150°C (300°F) in three 10-minute bursts. This will leave it very spongy so strain it through a sieve and then use a spoon to press out the remaining oil leaving only the fibre. In an oven Set the oven to 110°C to 150°C - some people like a lower temp over the course of several hours, but I've found 150°C speeds things up a bit with no negative effect on the quality of the result. Put your beef fat or trimmings in a pan and in the oven until rendered down. On the stove top As above but on low on a stove top. This can get a bit smelly, but it's a good smell IMO. This will also make the fibre crispy and darker so the taste won't be quite as neutral, especially with trimmings that include little bit of meat. In a slow-cooker I've not done this before, but someone suggested it in the comments and it seems like a great way to be able to set it and forget it. I should think you'll end up with a great product too. Note: don't actually forget it. I'd put the slow cooker on high which is usually 121°C - 149°C. Why is it called cod fat? Fair warning, this might put you off a bit! When a male calf is castrated to become a steer, his testicles are removed. As he grows into a full-sized beef animal, the empty anatomical pocket left behind fills with a dense plug of fat. That fat plug in the steer's pelvic area is cod fat. And if you’re thinking this sounds suspiciously similar to a knight’s codpiece, you’re spot on. Both terms share the exact same root: the Old English word codd (or Middle English cod), which literally meant "bag," "pouch," or "scrotum." What to ask your butcher for "Cod fat" is a bit of an old-school term. Experienced or multi-generational butchers will still know it by name, but if you get a confused look across the counter, just ask for hard suet or pelvic suet. Thanks to my friend @amylevin_ for putting me on to this.
8.32M
256K
1.55K
3mo ago
eatlikeanadult
How to render beef fat into tallow In an air fryer 150°C (300°F) in three 10-minute bursts. This will leave it very spongy so strain it through a sieve and then use a spoon to press out the remaining oil leaving only the fibre. In an oven Set the oven to 110°C to 150°C - some people like a lower temp over the course of several hours, but I've found 150°C speeds things up a bit with no negative effect on the quality of the result. Put your beef fat or trimmings in a pan and in the oven until rendered down. On the stove top As above but on low on a stove top. This can get a bit smelly, but it's a good smell IMO. This will also make the fibre crispy and darker so the taste won't be quite as neutral, especially with trimmings that include little bit of meat. In a slow-cooker I've not done this before, but someone suggested it in the comments and it seems like a great way to be able to set it and forget it. I should think you'll end up with a great product too. Note: don't actually forget it. I'd put the slow cooker on high which is usually 121°C - 149°C. Why is it called cod fat? Fair warning, this might put you off a bit! When a male calf is castrated to become a steer, his testicles are removed. As he grows into a full-sized beef animal, the empty anatomical pocket left behind fills with a dense plug of fat. That fat plug in the steer's pelvic area is cod fat. And if you’re thinking this sounds suspiciously similar to a knight’s codpiece, you’re spot on. Both terms share the exact same root: the Old English word codd (or Middle English cod), which literally meant "bag," "pouch," or "scrotum." What to ask your butcher for "Cod fat" is a bit of an old-school term. Experienced or multi-generational butchers will still know it by name, but if you get a confused look across the counter, just ask for hard suet or pelvic suet. Thanks to my friend @amylevin_ for putting me on to this.
Every time you cook meat, you leave the best part of the dish behind. It’s called sucs - most people call it fond - and it’s just sitting there in the bottom of your pan. This series is about turning it into something extraordinary. Welcome to Pan Sauces! I’ve got classics like peppercorn steak and lemon butter. Underdogs like cider-mustard pork. And every technique you need to build restaurant-quality finishes from your own pan. And throughout the series I’ll be tackling the big questions — why your pan sauce goes watery, what to do when the pan burns, and how to keep your meat warm while you finish the dish. Follow me for the full series - every video is a complete recipe you can make the same night.
3.74M
82.5K
437
7mo ago
eatlikeanadult
Every time you cook meat, you leave the best part of the dish behind. It’s called sucs - most people call it fond - and it’s just sitting there in the bottom of your pan. This series is about turning it into something extraordinary. Welcome to Pan Sauces! I’ve got classics like peppercorn steak and lemon butter. Underdogs like cider-mustard pork. And every technique you need to build restaurant-quality finishes from your own pan. And throughout the series I’ll be tackling the big questions — why your pan sauce goes watery, what to do when the pan burns, and how to keep your meat warm while you finish the dish. Follow me for the full series - every video is a complete recipe you can make the same night.
Gochujang chicken thighs with pickled cucumber and gochujang crispy potato salad. Find the full recipe on eatlikeanadult.com (clickable link in bio)
3.51M
128K
852
9mo ago
eatlikeanadult
Gochujang chicken thighs with pickled cucumber and gochujang crispy potato salad. Find the full recipe on eatlikeanadult.com (clickable link in bio)
Steak with Bordelaise Sauce My wife and I had this at Brasserie Zédel earlier this year and both went quiet in the way you do when something is properly good. She made me promise I’d make one as good at home. I think I’ve got there. Red wine, shallots, stock, bone marrow. That’s it. The marrow goes in off the heat and gives the sauce a gloss no amount of cream would get you. Serves 2 INGREDIENTS
400g sirloin steak, room temp for 2 hrs
Salt and pepper
Tallow or your cooking fat of choice
2 banana shallots, finely sliced
2 tbsp unsalted butter
2 canoes bone marrow, scraped raw
70ml red wine vinegar
250ml Bordeaux or other dry red
250ml good beef or veal stock
10g flat-leaf parsley, chopped METHOD 1. Oven to 70°C. Salt the steaks just before they hit the pan. 2. Sear over medium heat, 2 to 3 mins, turning every 20 to 30 seconds. Rest in the oven 10 mins. 3. Back in the pan for 30 secs to build the crust, then back in the oven, dropped to 50°C, while you make the sauce. 4. In the same pan, low heat: shallots, a little marrow, some butter, salt and pepper. 5 to 7 mins until translucent. 5. Vinegar in, cook until jammy. Wine in, heat up high, reduce 8 to 10 mins until a spoon leaves a clear trace on the pan. 6. Stock in, reduce 5 to 7 mins until it coats a spoon. Heat to low. 7. Remaining marrow and butter in. Swirl constantly for a minute until emulsified. Off the heat, parsley in. 8. Taste, salt, serve.
2.41M
74.3K
712
2mo ago
eatlikeanadult
Steak with Bordelaise Sauce My wife and I had this at Brasserie Zédel earlier this year and both went quiet in the way you do when something is properly good. She made me promise I’d make one as good at home. I think I’ve got there. Red wine, shallots, stock, bone marrow. That’s it. The marrow goes in off the heat and gives the sauce a gloss no amount of cream would get you. Serves 2 INGREDIENTS
400g sirloin steak, room temp for 2 hrs
Salt and pepper
Tallow or your cooking fat of choice
2 banana shallots, finely sliced
2 tbsp unsalted butter
2 canoes bone marrow, scraped raw
70ml red wine vinegar
250ml Bordeaux or other dry red
250ml good beef or veal stock
10g flat-leaf parsley, chopped METHOD 1. Oven to 70°C. Salt the steaks just before they hit the pan. 2. Sear over medium heat, 2 to 3 mins, turning every 20 to 30 seconds. Rest in the oven 10 mins. 3. Back in the pan for 30 secs to build the crust, then back in the oven, dropped to 50°C, while you make the sauce. 4. In the same pan, low heat: shallots, a little marrow, some butter, salt and pepper. 5 to 7 mins until translucent. 5. Vinegar in, cook until jammy. Wine in, heat up high, reduce 8 to 10 mins until a spoon leaves a clear trace on the pan. 6. Stock in, reduce 5 to 7 mins until it coats a spoon. Heat to low. 7. Remaining marrow and butter in. Swirl constantly for a minute until emulsified. Off the heat, parsley in. 8. Taste, salt, serve.
AD Friends moving into a new house + their first Christmas there = Friendsmas 🎄 A big milestone… and a lot of hosting pressure. Cooking is my love language, so I wanted to ease the stress and share the gift of flavour by bringing a few sides that deliver instant wow. I made three festive classics, all using Schwartz — their super strong, diverse range of quality herbs, spices and recipe mixes make it so easy to put your own delicious twist on familiar dishes. • Sausage rolls with a sweet & smoky bacon jam (that warming depth from Schwartz ground cloves 👌) • Braised red cabbage where Schwartz cinnamon really shines • Crispy battered parsnips with Schwartz garlic & thyme Simple food, big flavour, great company — exactly what Friendsmas should be. RECIPES (SAVE THIS ⤵️) Braised Red Cabbage Red cabbage, onion, apple, vinegar, sugar, splash of wine or water Schwartz cloves + cinnamon → Braise low & slow until soft, glossy and sweet-sharp Garlic & Thyme Battered Parsnips Parsnips, flour, cold sparkling water Schwartz garlic granules + dried thyme → Batter, fry hot, season immediately Bacon Jam Sausage Rolls Bacon, onion, sugar, vinegar Schwartz thyme + a pinch of ground cloves → Reduce to jam, spread thin, roll, egg wash, bake till deeply golden When it matters, flavour is the gift. #ShareTheGiftOfFlavour #SchwartzRecipe
1.65M
448
9
11mo ago
eatlikeanadult
AD Friends moving into a new house + their first Christmas there = Friendsmas 🎄 A big milestone… and a lot of hosting pressure. Cooking is my love language, so I wanted to ease the stress and share the gift of flavour by bringing a few sides that deliver instant wow. I made three festive classics, all using Schwartz — their super strong, diverse range of quality herbs, spices and recipe mixes make it so easy to put your own delicious twist on familiar dishes. • Sausage rolls with a sweet & smoky bacon jam (that warming depth from Schwartz ground cloves 👌) • Braised red cabbage where Schwartz cinnamon really shines • Crispy battered parsnips with Schwartz garlic & thyme Simple food, big flavour, great company — exactly what Friendsmas should be. RECIPES (SAVE THIS ⤵️) Braised Red Cabbage Red cabbage, onion, apple, vinegar, sugar, splash of wine or water Schwartz cloves + cinnamon → Braise low & slow until soft, glossy and sweet-sharp Garlic & Thyme Battered Parsnips Parsnips, flour, cold sparkling water Schwartz garlic granules + dried thyme → Batter, fry hot, season immediately Bacon Jam Sausage Rolls Bacon, onion, sugar, vinegar Schwartz thyme + a pinch of ground cloves → Reduce to jam, spread thin, roll, egg wash, bake till deeply golden When it matters, flavour is the gift. #ShareTheGiftOfFlavour #SchwartzRecipe
Marco Pierre White’s roast chicken is wild. I found the technique, which is says they used at Claridges, in his autobiography from 2007. Hat tip to Gary from BigSpud on YouTube that put me on to this book and technique. He has a full video on his channel.
1.42M
21.4K
791
9mo ago
eatlikeanadult
Marco Pierre White’s roast chicken is wild. I found the technique, which is says they used at Claridges, in his autobiography from 2007. Hat tip to Gary from BigSpud on YouTube that put me on to this book and technique. He has a full video on his channel.
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
644K
11.4K
127
10mo ago
eatlikeanadult
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
Why is chicken at high-end restaurants so good? The full process: 1. Salt the chicken skin liberally and place on a mesh baking tray for air flow. 2. Place in the fridge uncovered for 24-48 hours. 3. When you’re ready to cook, dab off the skin to make sure there’s no moisture there. 4. Place skin-side down in a stainless steel pan on a low (2 out of 10) heat. 5. Cook until the skin is golden, turn skin side up and then transfer the whole pan to an oven at 200°C for 5 to 10 minutes until they reach 85°C internal.
578K
9.23K
200
4mo ago
eatlikeanadult
Why is chicken at high-end restaurants so good? The full process: 1. Salt the chicken skin liberally and place on a mesh baking tray for air flow. 2. Place in the fridge uncovered for 24-48 hours. 3. When you’re ready to cook, dab off the skin to make sure there’s no moisture there. 4. Place skin-side down in a stainless steel pan on a low (2 out of 10) heat. 5. Cook until the skin is golden, turn skin side up and then transfer the whole pan to an oven at 200°C for 5 to 10 minutes until they reach 85°C internal.
Chicken Chasseur, the pan sauce way. Classic French “hunter’s style” chicken, made the way it started out: a sauté with the sauce built in the same pan. Crisp skin, tender meat taken to 80°C, and a glossy mushroom, tomato, wine and tarragon sauce. Serves 2 INGREDIENTS 
600g bone-in, skin-on chicken legs
1 tsp fine sea salt
1 tbsp light olive oil (optional, see step 3)
15g butter + 25g cold butter, cubed
120g chestnut mushrooms, halved or quartered
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 tbsp tomato purée
2 tbsp brandy (optional)
150ml dry white wine
200ml chicken stock
2 ripe tomatoes
1 tbsp each chopped tarragon and parsley
½ tsp black pepper METHOD 
1️⃣ Salt the chicken (no pepper yet, it burns). Pat dry after 10 mins, or dry brine uncovered on a rack in the fridge for 12 to 24 hrs. 
2️⃣ Oven to 200°C (180°C fan). Blanch the tomatoes for around 60 seconds, plunge into iced water, then peel, deseed and dice. 
3️⃣ Sear skin side down until deep golden. Either in hot oil, or my way: a cold stainless steel pan, low heat, no oil, so the chicken fries in its own fat. Be patient; if it sticks, it’ll release once browned. 
4️⃣ Flip and roast until the thickest part hits 80°C. It’s safe at 75°C, but at 80°C the collagen breaks down for more tender meat. 
5️⃣ Turn the oven off, door open until it drops to 50 to 60°C, then rest the chicken on a rack inside, uncovered. 
6️⃣ Pour off all but 1 tbsp fat. Brown the mushrooms in the 15g butter over high heat, hard and fast, to drive off the steam. 
7️⃣ Medium heat: soften the shallots, then add the garlic and tomato purée for 1 min. 
8️⃣ Add the brandy and let it bubble away, then the wine. Scrape up the browned bits and reduce by half. 
9️⃣ Add the stock, tomatoes and the chicken’s resting juices. Simmer until reduced by a third. 
🔟 Off the heat, swirl in the cold butter, then the herbs and pepper. Taste and adjust the salt. Spoon the sauce onto the plate and sit the chicken on top so the skin stays crisp. Lovely with buttered leeks Save this for a cosy autumn dinner 📌 #chickenchasseur
480K
12.8K
168
2w ago
eatlikeanadult
Chicken Chasseur, the pan sauce way. Classic French “hunter’s style” chicken, made the way it started out: a sauté with the sauce built in the same pan. Crisp skin, tender meat taken to 80°C, and a glossy mushroom, tomato, wine and tarragon sauce. Serves 2 INGREDIENTS 
600g bone-in, skin-on chicken legs
1 tsp fine sea salt
1 tbsp light olive oil (optional, see step 3)
15g butter + 25g cold butter, cubed
120g chestnut mushrooms, halved or quartered
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 tbsp tomato purée
2 tbsp brandy (optional)
150ml dry white wine
200ml chicken stock
2 ripe tomatoes
1 tbsp each chopped tarragon and parsley
½ tsp black pepper METHOD 
1️⃣ Salt the chicken (no pepper yet, it burns). Pat dry after 10 mins, or dry brine uncovered on a rack in the fridge for 12 to 24 hrs. 
2️⃣ Oven to 200°C (180°C fan). Blanch the tomatoes for around 60 seconds, plunge into iced water, then peel, deseed and dice. 
3️⃣ Sear skin side down until deep golden. Either in hot oil, or my way: a cold stainless steel pan, low heat, no oil, so the chicken fries in its own fat. Be patient; if it sticks, it’ll release once browned. 
4️⃣ Flip and roast until the thickest part hits 80°C. It’s safe at 75°C, but at 80°C the collagen breaks down for more tender meat. 
5️⃣ Turn the oven off, door open until it drops to 50 to 60°C, then rest the chicken on a rack inside, uncovered. 
6️⃣ Pour off all but 1 tbsp fat. Brown the mushrooms in the 15g butter over high heat, hard and fast, to drive off the steam. 
7️⃣ Medium heat: soften the shallots, then add the garlic and tomato purée for 1 min. 
8️⃣ Add the brandy and let it bubble away, then the wine. Scrape up the browned bits and reduce by half. 
9️⃣ Add the stock, tomatoes and the chicken’s resting juices. Simmer until reduced by a third. 
🔟 Off the heat, swirl in the cold butter, then the herbs and pepper. Taste and adjust the salt. Spoon the sauce onto the plate and sit the chicken on top so the skin stays crisp. Lovely with buttered leeks Save this for a cosy autumn dinner 📌 #chickenchasseur
Every time you cook meat, you leave the best part of the dish behind. It’s called sucs - most people call it fond - and it’s just sitting there in the bottom of your pan. This series is about turning it into something extraordinary. Welcome to Pan Sauces! I’ve got classics like peppercorn steak and lemon butter. Underdogs like cider-mustard pork. And every technique you need to build restaurant-quality finishes from your own pan. And throughout the series I’ll be tackling the big questions — why your pan sauce goes watery, what to do when the pan burns, and how to keep your meat warm while you finish the dish. Follow me for the full series - every video is a complete recipe you can make the same night.
479K
17.7K
65
7mo ago
eatlikeanadult
Every time you cook meat, you leave the best part of the dish behind. It’s called sucs - most people call it fond - and it’s just sitting there in the bottom of your pan. This series is about turning it into something extraordinary. Welcome to Pan Sauces! I’ve got classics like peppercorn steak and lemon butter. Underdogs like cider-mustard pork. And every technique you need to build restaurant-quality finishes from your own pan. And throughout the series I’ll be tackling the big questions — why your pan sauce goes watery, what to do when the pan burns, and how to keep your meat warm while you finish the dish. Follow me for the full series - every video is a complete recipe you can make the same night.
It’s that time of year again! The Smoked Salmon Savoury Dutch Baby. Great for Christmas morning, Boxing Day or New Year’s Day. 4 eggs 180g milk 90g plain flour 1/4 tsp salt 40g butter 20g parmesan cheese 15g fresh parsley, dill & tarragon 1 garlic clove To serve 200g smoked salmon 50g crème fraîche 2 tsp fresh dill 1 tbsp lemon juice 1 tsp lemon zest 1/4 tsp salt Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender. Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product. Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also. When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan. Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes. Do not open the oven during this time. To serve In a bowl mix the crème fraîche, chopped dill, lemon juice, lemon zest and salt. Arrange the smoked salmon in the bottom of the Dutch Baby and spoon over the dill crème fraîche. A few notes: - Get the batter to room temperature before cooking to get a good rise. - That is an obscene amount of butter :) You don’t really *need* that much (the recipe on my site is correct) but it’s only Christmas once! - Yes, it’s one pan because I didn’t include the blender jug. - Isn’t this just a huge Yorkshire pudding? Call it whatever makes you happy. - What’s Dutch about it? Nothing. The name comes from an American misunderstanding of ‘Deutsche’ because it’s based on a German pancake. - The pan doesn’t have to be cast iron, just one that can go in the oven. That includes similar sized and shape cake tins. - How does it rise without yeast? Steam!
414K
10.2K
70
10mo ago
eatlikeanadult
It’s that time of year again! The Smoked Salmon Savoury Dutch Baby. Great for Christmas morning, Boxing Day or New Year’s Day. 4 eggs 180g milk 90g plain flour 1/4 tsp salt 40g butter 20g parmesan cheese 15g fresh parsley, dill & tarragon 1 garlic clove To serve 200g smoked salmon 50g crème fraîche 2 tsp fresh dill 1 tbsp lemon juice 1 tsp lemon zest 1/4 tsp salt Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender. Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product. Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also. When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan. Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes. Do not open the oven during this time. To serve In a bowl mix the crème fraîche, chopped dill, lemon juice, lemon zest and salt. Arrange the smoked salmon in the bottom of the Dutch Baby and spoon over the dill crème fraîche. A few notes: - Get the batter to room temperature before cooking to get a good rise. - That is an obscene amount of butter :) You don’t really *need* that much (the recipe on my site is correct) but it’s only Christmas once! - Yes, it’s one pan because I didn’t include the blender jug. - Isn’t this just a huge Yorkshire pudding? Call it whatever makes you happy. - What’s Dutch about it? Nothing. The name comes from an American misunderstanding of ‘Deutsche’ because it’s based on a German pancake. - The pan doesn’t have to be cast iron, just one that can go in the oven. That includes similar sized and shape cake tins. - How does it rise without yeast? Steam!
Balsamic Chicken Thighs with Red Wine Pan Sauce, Creamy Polenta & Rocket Salad Link to my recipes in my bio
412K
13.8K
136
5mo ago
eatlikeanadult
Balsamic Chicken Thighs with Red Wine Pan Sauce, Creamy Polenta & Rocket Salad Link to my recipes in my bio
Air fryer vs oven. Same meal, same ingredients. Which one wins? 🍗 I cooked chicken thighs, crispy potatoes and green beans both ways using the @cosori.uk TurboTower Pro Smart and a regular oven. The results might surprise you. This air fryer is so great for creating a full meal in a fraction of the time it takes in the oven. And you can do it without compromising on flavour! Drop your tips in the comments 🍗 AIR FRYER CHICKEN THIGHS 4 bone-in, skin-on chicken thighs 3 tbsp olive oil 1 tsp lemon juice 1 tsp mustard powder ½ tsp garlic powder 2 tsp smoked paprika 1 tsp onion powder ½ tsp salt ½ tsp black pepper 1. Pat the chicken skin dry 2. Mix all other ingredients and coat the chicken 3. Place skin side down and air fry at 193°C for 12 mins 4. Flip and cook for another 12 mins 🍗 AIR FRYER CRISPY POTATOES 500g potatoes 2 tbsp olive oil 1 clove garlic, grated 2 tsp salt 1. Cut into chunks and parboil for 10 mins 2. Drain, add remaining ingredients and toss well 3. Air fry in a single layer at 193°C for 10 mins 4. Shake and return at 204°C for another 10 mins 🍗 AIR FRYER GREEN BEANS 200g green beans 1 tbsp olive oil or Dijon mustard 1 tsp garlic powder 1 tsp onion powder ½ tsp salt 1. Toss everything together 2. Air fry at 188°C for 8 mins, tossing halfway 3. Optional: grate over some parmesan to serve #cosori #turbotower #turbotowerprosmart AD
403K
3.35K
101
6mo ago
eatlikeanadult
Air fryer vs oven. Same meal, same ingredients. Which one wins? 🍗 I cooked chicken thighs, crispy potatoes and green beans both ways using the @cosori.uk TurboTower Pro Smart and a regular oven. The results might surprise you. This air fryer is so great for creating a full meal in a fraction of the time it takes in the oven. And you can do it without compromising on flavour! Drop your tips in the comments 🍗 AIR FRYER CHICKEN THIGHS 4 bone-in, skin-on chicken thighs 3 tbsp olive oil 1 tsp lemon juice 1 tsp mustard powder ½ tsp garlic powder 2 tsp smoked paprika 1 tsp onion powder ½ tsp salt ½ tsp black pepper 1. Pat the chicken skin dry 2. Mix all other ingredients and coat the chicken 3. Place skin side down and air fry at 193°C for 12 mins 4. Flip and cook for another 12 mins 🍗 AIR FRYER CRISPY POTATOES 500g potatoes 2 tbsp olive oil 1 clove garlic, grated 2 tsp salt 1. Cut into chunks and parboil for 10 mins 2. Drain, add remaining ingredients and toss well 3. Air fry in a single layer at 193°C for 10 mins 4. Shake and return at 204°C for another 10 mins 🍗 AIR FRYER GREEN BEANS 200g green beans 1 tbsp olive oil or Dijon mustard 1 tsp garlic powder 1 tsp onion powder ½ tsp salt 1. Toss everything together 2. Air fry at 188°C for 8 mins, tossing halfway 3. Optional: grate over some parmesan to serve #cosori #turbotower #turbotowerprosmart AD
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
343K
6.71K
98
10mo ago
eatlikeanadult
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
Steak with Bordelaise Sauce My wife and I had this at Brasserie Zédel earlier this year and both went quiet in the way you do when something is properly good. She made me promise I’d make one as good at home. I think I’ve got there. Red wine, shallots, stock, bone marrow. That’s it. The marrow goes in off the heat and gives the sauce a gloss no amount of cream would get you. Serves 2 INGREDIENTS
400g sirloin steak, room temp for 2 hrs
Salt and pepper
Tallow or your cooking fat of choice
2 banana shallots, finely sliced
2 tbsp unsalted butter
2 canoes bone marrow, scraped raw
70ml red wine vinegar
250ml Bordeaux or other dry red
250ml good beef or veal stock
10g flat-leaf parsley, chopped METHOD 1. Oven to 70°C. Salt the steaks just before they hit the pan. 2. Sear over medium heat, 2 to 3 mins, turning every 20 to 30 seconds. Rest in the oven 10 mins. 3. Back in the pan for 30 secs to build the crust, then back in the oven, dropped to 50°C, while you make the sauce. 4. In the same pan, low heat: shallots, a little marrow, some butter, salt and pepper. 5 to 7 mins until translucent. 5. Vinegar in, cook until jammy. Wine in, heat up high, reduce 8 to 10 mins until a spoon leaves a clear trace on the pan. 6. Stock in, reduce 5 to 7 mins until it coats a spoon. Heat to low. 7. Remaining marrow and butter in. Swirl constantly for a minute until emulsified. Off the heat, parsley in. 8. Taste, salt, serve.
343K
5.82K
129
3mo ago
eatlikeanadult
Steak with Bordelaise Sauce My wife and I had this at Brasserie Zédel earlier this year and both went quiet in the way you do when something is properly good. She made me promise I’d make one as good at home. I think I’ve got there. Red wine, shallots, stock, bone marrow. That’s it. The marrow goes in off the heat and gives the sauce a gloss no amount of cream would get you. Serves 2 INGREDIENTS
400g sirloin steak, room temp for 2 hrs
Salt and pepper
Tallow or your cooking fat of choice
2 banana shallots, finely sliced
2 tbsp unsalted butter
2 canoes bone marrow, scraped raw
70ml red wine vinegar
250ml Bordeaux or other dry red
250ml good beef or veal stock
10g flat-leaf parsley, chopped METHOD 1. Oven to 70°C. Salt the steaks just before they hit the pan. 2. Sear over medium heat, 2 to 3 mins, turning every 20 to 30 seconds. Rest in the oven 10 mins. 3. Back in the pan for 30 secs to build the crust, then back in the oven, dropped to 50°C, while you make the sauce. 4. In the same pan, low heat: shallots, a little marrow, some butter, salt and pepper. 5 to 7 mins until translucent. 5. Vinegar in, cook until jammy. Wine in, heat up high, reduce 8 to 10 mins until a spoon leaves a clear trace on the pan. 6. Stock in, reduce 5 to 7 mins until it coats a spoon. Heat to low. 7. Remaining marrow and butter in. Swirl constantly for a minute until emulsified. Off the heat, parsley in. 8. Taste, salt, serve.
I still think pasta in restaurants is a good idea. Recipe for this and how you can adapt it to braise rather than smoke is on my website (link in bio)
286K
9.52K
165
6mo ago
eatlikeanadult
I still think pasta in restaurants is a good idea. Recipe for this and how you can adapt it to braise rather than smoke is on my website (link in bio)
Sticky toffee pudding, made even more British with Darjeeling tea ☕ Dark, rich, with chewy caramelised edges and a toffee sauce that isn’t sickly sweet.   Baked in the new @hexclad_europe Hybrid Bakeware. I gave it the stickiest test I could think of, and that first slice came out clean. #ad   DARJEELING STICKY TOFFEE PUDDING 9x9” square tin   TIN 10g butter, 1 tbsp demerara sugar (optional)   DATES 2 Darjeeling tea bags, 300ml boiled water, 200g pitted Medjool dates (chopped), 1 tsp bicarbonate of soda   SPONGE 85g unsalted butter (soft), 115g dark muscovado sugar, 2 large eggs, 1 tbsp golden syrup, 1 tbsp black treacle, 1 tsp vanilla, 175g self-raising flour, 75ml milk   SAUCE 300ml double cream, 1 Darjeeling tea bag (optional), 115g unsalted butter, 150g light muscovado sugar, 2 tbsp golden syrup, 1 tbsp black treacle, ¼ tsp sea salt   METHOD 1. Heat oven to 180°C (160°C fan). Butter the tin, add the demerara, shake to coat and tap out the excess. 2. Steep the tea bags in the water for 4 mins, squeeze and remove. Simmer the dates in the tea for 5 mins until very soft. Off the heat, stir in the bicarb (it will foam), blend fairly smooth and cool slightly. 3. Beat the butter and dark muscovado for 3 mins until fluffy. Beat in the eggs one at a time, then the golden syrup, treacle and vanilla. 4. Fold in the flour, then the milk, then the date puree. It will look far too runny; that’s exactly right. 5. Bake for 25 to 30 mins, until a skewer comes out clean. 6. For the sauce, warm the cream until steaming, steep the tea bag for 5 mins, squeeze and remove. Melt the butter and light muscovado, add the golden syrup and treacle and bubble for 2 to 3 mins until glossy. Add the cream in two batches, then simmer gently for 5 mins until slightly thickened. Stir in the salt. 7. Poke holes all over the hot sponge. Pour over a third of the sauce, leave for 5 mins, then bake for 5 more mins until bubbling at the edges. 8. Rest for 10 mins, slice and serve with more sauce and vanilla ice cream. I won’t hear of any alternative.   #stickytoffeepudding #britishbaking #puddingrecipe #stp
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3w ago
eatlikeanadult
Sticky toffee pudding, made even more British with Darjeeling tea ☕ Dark, rich, with chewy caramelised edges and a toffee sauce that isn’t sickly sweet.   Baked in the new @hexclad_europe Hybrid Bakeware. I gave it the stickiest test I could think of, and that first slice came out clean. #ad   DARJEELING STICKY TOFFEE PUDDING 9x9” square tin   TIN 10g butter, 1 tbsp demerara sugar (optional)   DATES 2 Darjeeling tea bags, 300ml boiled water, 200g pitted Medjool dates (chopped), 1 tsp bicarbonate of soda   SPONGE 85g unsalted butter (soft), 115g dark muscovado sugar, 2 large eggs, 1 tbsp golden syrup, 1 tbsp black treacle, 1 tsp vanilla, 175g self-raising flour, 75ml milk   SAUCE 300ml double cream, 1 Darjeeling tea bag (optional), 115g unsalted butter, 150g light muscovado sugar, 2 tbsp golden syrup, 1 tbsp black treacle, ¼ tsp sea salt   METHOD 1. Heat oven to 180°C (160°C fan). Butter the tin, add the demerara, shake to coat and tap out the excess. 2. Steep the tea bags in the water for 4 mins, squeeze and remove. Simmer the dates in the tea for 5 mins until very soft. Off the heat, stir in the bicarb (it will foam), blend fairly smooth and cool slightly. 3. Beat the butter and dark muscovado for 3 mins until fluffy. Beat in the eggs one at a time, then the golden syrup, treacle and vanilla. 4. Fold in the flour, then the milk, then the date puree. It will look far too runny; that’s exactly right. 5. Bake for 25 to 30 mins, until a skewer comes out clean. 6. For the sauce, warm the cream until steaming, steep the tea bag for 5 mins, squeeze and remove. Melt the butter and light muscovado, add the golden syrup and treacle and bubble for 2 to 3 mins until glossy. Add the cream in two batches, then simmer gently for 5 mins until slightly thickened. Stir in the salt. 7. Poke holes all over the hot sponge. Pour over a third of the sauce, leave for 5 mins, then bake for 5 more mins until bubbling at the edges. 8. Rest for 10 mins, slice and serve with more sauce and vanilla ice cream. I won’t hear of any alternative.   #stickytoffeepudding #britishbaking #puddingrecipe #stp
Lamb Chump with Red Wine Pan Sauce The fat cap on a chump steak renders down into your own cooking fat — no oil needed. From there it's a proper sear, a warm rest, and a simple red wine sauce built in the same pan. Red wine and lamb just make sense together; the tannins amplify the earthiness rather than fight it. Serve with buttery mash and pomegranate molasses carrots. Serves 2 | Prep 15 mins | Cook 25 mins INGREDIENTS 2 lamb chump steaks Salt and pepper 2 sprigs rosemary or thyme 2 garlic cloves (1 smashed, 1 minced) 1 shallot, finely chopped 150ml red wine 200ml beef stock 2 tbsp cold unsalted butter 2 tsp lemon juice (optional) METHOD 1. Salt the lamb and refrigerate 10–30 mins. Pat dry before cooking. 2. Heat a cast iron or stainless steel skillet over medium. Stand steaks on their fat cap until the pan has a pool of golden fat, 2–3 mins. Sear on all sides until deeply crusted. 3. Pull at 42–45°C (108–113°F). Rest on a rack with the fat, herbs, and smashed garlic poured over, in a 43°C (110°F) oven for up to 30 mins. 4. Sauté the shallot in the drippings over medium until translucent, 3–4 mins. Add minced garlic, cook 1 min. 5. Add the wine, scrape the pan, and reduce by half, about 5 mins. 6. Add stock and simmer until reduced by half and slightly thickened, 5–10 mins. 7. Off the heat, whisk in cold butter until glossy. Add lemon juice if using, season, and serve. Keeps in the fridge for up to 3 days. AD I’ve been using the @thekalo.app to track my calories. Down 10kg so far! So great for tasting out too. When I’m not able to count the calories, their AI scanning gives me something to work with.
206K
4.39K
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6mo ago
eatlikeanadult
Lamb Chump with Red Wine Pan Sauce The fat cap on a chump steak renders down into your own cooking fat — no oil needed. From there it's a proper sear, a warm rest, and a simple red wine sauce built in the same pan. Red wine and lamb just make sense together; the tannins amplify the earthiness rather than fight it. Serve with buttery mash and pomegranate molasses carrots. Serves 2 | Prep 15 mins | Cook 25 mins INGREDIENTS 2 lamb chump steaks Salt and pepper 2 sprigs rosemary or thyme 2 garlic cloves (1 smashed, 1 minced) 1 shallot, finely chopped 150ml red wine 200ml beef stock 2 tbsp cold unsalted butter 2 tsp lemon juice (optional) METHOD 1. Salt the lamb and refrigerate 10–30 mins. Pat dry before cooking. 2. Heat a cast iron or stainless steel skillet over medium. Stand steaks on their fat cap until the pan has a pool of golden fat, 2–3 mins. Sear on all sides until deeply crusted. 3. Pull at 42–45°C (108–113°F). Rest on a rack with the fat, herbs, and smashed garlic poured over, in a 43°C (110°F) oven for up to 30 mins. 4. Sauté the shallot in the drippings over medium until translucent, 3–4 mins. Add minced garlic, cook 1 min. 5. Add the wine, scrape the pan, and reduce by half, about 5 mins. 6. Add stock and simmer until reduced by half and slightly thickened, 5–10 mins. 7. Off the heat, whisk in cold butter until glossy. Add lemon juice if using, season, and serve. Keeps in the fridge for up to 3 days. AD I’ve been using the @thekalo.app to track my calories. Down 10kg so far! So great for tasting out too. When I’m not able to count the calories, their AI scanning gives me something to work with.
Blackberry crumble with caramelised edges, and proper custard to drown it in. CRUMBLE, serves 6 Filling: 700g blackberries, 75g caster sugar, 2 tbsp cornflour, zest and juice of 1 lemon. Toss together and leave 15 mins. Topping: rub 125g cold cubed butter into 150g plain flour and 50g ground almonds, stopping at coarse crumbs with a few pea-sized lumps of butter still visible. Stir in 50g jumbo oats, 75g demerara, 50g light brown sugar, half a tsp flaky salt. Squeeze into fistfuls, then break them apart so you get nuggets from pea to hazelnut size. Freeze 20 mins. Oven to 200C, 180C fan, with a heavy tray inside. Fruit into a wide dish, no deeper than 4cm. Scatter the crumble loosely right to the edges. 25g demerara over the top. Bake 30 mins on the hot tray until deep gold and bubbling thickly at the rim. Rest 15 mins. CUSTARD 500ml, half whole milk and half double cream, with 1 split vanilla pod. Heat to steaming, then infuse 20 mins with the lid on. Whisk 6 yolks with 75g caster sugar, 1 tsp cornflour (optional) and a pinch of salt. Reheat the cream, pour a third into the yolks while whisking to temper it, then return it all to the pan. Stir constantly over low heat to 82C, until it coats a spoon and a finger drawn through leaves a clean channel. Strain straight into a cold jug. The cornflour is your safety net. If it splits anyway, cold bowl and a stick blender for 20 seconds brings it back. Make the custard while the crumble rests, so both arrive warm.
182K
3.71K
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1mo ago
eatlikeanadult
Blackberry crumble with caramelised edges, and proper custard to drown it in. CRUMBLE, serves 6 Filling: 700g blackberries, 75g caster sugar, 2 tbsp cornflour, zest and juice of 1 lemon. Toss together and leave 15 mins. Topping: rub 125g cold cubed butter into 150g plain flour and 50g ground almonds, stopping at coarse crumbs with a few pea-sized lumps of butter still visible. Stir in 50g jumbo oats, 75g demerara, 50g light brown sugar, half a tsp flaky salt. Squeeze into fistfuls, then break them apart so you get nuggets from pea to hazelnut size. Freeze 20 mins. Oven to 200C, 180C fan, with a heavy tray inside. Fruit into a wide dish, no deeper than 4cm. Scatter the crumble loosely right to the edges. 25g demerara over the top. Bake 30 mins on the hot tray until deep gold and bubbling thickly at the rim. Rest 15 mins. CUSTARD 500ml, half whole milk and half double cream, with 1 split vanilla pod. Heat to steaming, then infuse 20 mins with the lid on. Whisk 6 yolks with 75g caster sugar, 1 tsp cornflour (optional) and a pinch of salt. Reheat the cream, pour a third into the yolks while whisking to temper it, then return it all to the pan. Stir constantly over low heat to 82C, until it coats a spoon and a finger drawn through leaves a clean channel. Strain straight into a cold jug. The cornflour is your safety net. If it splits anyway, cold bowl and a stick blender for 20 seconds brings it back. Make the custard while the crumble rests, so both arrive warm.
A béarnaise-inspired pan sauce using the flavour left in the pan after your steak. All three recipes below. Pan used: 3QT Stainless Saucier from @madein . If you are looking to upgrade your cookware use the link in my bio to check out Made In's Stainless collection. These pans are durable, beautifully designed and trusted by real Chefs in some of the world's best restaurants. STEAK 2 sirloin steaks, avocado oil, 2 tbsp butter, rosemary, thyme, 2 garlic cloves, salt & pepper → Forward sear, baste with butter, herbs & garlic, then into a 75°C oven to finish. BÉARNAISE-INSPIRED PAN SAUCE (serves 2) 1 shallot (minced), 2 tbsp white wine vinegar, 120ml dry white wine, 120ml heavy cream, 1 tsp Dijon, 1–2 tbsp fresh tarragon, 1–2 tbsp cold butter, lemon juice (optional) → Soften shallot in the steak pan. Add vinegar and wine, reduce by half. Add cream, mustard and pepper, simmer until it coats a spoon. Off heat, stir in tarragon, then whisk in cold butter until glossy. Season, add lemon if needed. GARLICKY HARICOTS VERTS (serves 2) 250g haricots verts, 1 tbsp butter, 2 garlic cloves (thinly sliced), lemon, salt & pepper → Blanch 2–3 mins, shock in ice water, pat dry. Sauté garlic in butter until golden, toss beans through, season and finish with lemon. CRISPY SMASHED POTATOES (serves 2) 400g baby potatoes, 3 tbsp olive oil, salt & pepper → Boil until tender, steam dry, smash to 1cm. Roast at 220°C for 20–22 mins, flipping halfway, until golden. Finish with flaky salt. #MadeInPartner
174K
4.51K
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7mo ago
eatlikeanadult
A béarnaise-inspired pan sauce using the flavour left in the pan after your steak. All three recipes below. Pan used: 3QT Stainless Saucier from @madein . If you are looking to upgrade your cookware use the link in my bio to check out Made In's Stainless collection. These pans are durable, beautifully designed and trusted by real Chefs in some of the world's best restaurants. STEAK 2 sirloin steaks, avocado oil, 2 tbsp butter, rosemary, thyme, 2 garlic cloves, salt & pepper → Forward sear, baste with butter, herbs & garlic, then into a 75°C oven to finish. BÉARNAISE-INSPIRED PAN SAUCE (serves 2) 1 shallot (minced), 2 tbsp white wine vinegar, 120ml dry white wine, 120ml heavy cream, 1 tsp Dijon, 1–2 tbsp fresh tarragon, 1–2 tbsp cold butter, lemon juice (optional) → Soften shallot in the steak pan. Add vinegar and wine, reduce by half. Add cream, mustard and pepper, simmer until it coats a spoon. Off heat, stir in tarragon, then whisk in cold butter until glossy. Season, add lemon if needed. GARLICKY HARICOTS VERTS (serves 2) 250g haricots verts, 1 tbsp butter, 2 garlic cloves (thinly sliced), lemon, salt & pepper → Blanch 2–3 mins, shock in ice water, pat dry. Sauté garlic in butter until golden, toss beans through, season and finish with lemon. CRISPY SMASHED POTATOES (serves 2) 400g baby potatoes, 3 tbsp olive oil, salt & pepper → Boil until tender, steam dry, smash to 1cm. Roast at 220°C for 20–22 mins, flipping halfway, until golden. Finish with flaky salt. #MadeInPartner

Russell Clamp🍴Healthy Recipes (@eatlikeanadult) Instagram Stats & Analytics

Russell Clamp🍴Healthy Recipes (@eatlikeanadult) has 608K Instagram followers with a 2.60% engagement rate over the past 12 months. Across 27.0 posts, Russell Clamp🍴Healthy Recipes received 697K total likes and 27.1M impressions, averaging 25.8K likes per post. This page tracks Russell Clamp🍴Healthy Recipes's performance metrics, top content, and engagement trends — updated daily. To benchmark @eatlikeanadult against other accounts, use Socialpruf's Instagram competitor analysis tool.

Russell Clamp🍴Healthy Recipes (@eatlikeanadult) Instagram Analytics FAQ

How many Instagram followers does Russell Clamp🍴Healthy Recipes have?+
Russell Clamp🍴Healthy Recipes (@eatlikeanadult) has 608K Instagram followers as of November 2026.
What is Russell Clamp🍴Healthy Recipes's Instagram engagement rate?+
Russell Clamp🍴Healthy Recipes's Instagram engagement rate is 2.60% over the last 12 months, based on 27.0 posts.
How many likes does Russell Clamp🍴Healthy Recipes get on Instagram?+
Russell Clamp🍴Healthy Recipes received 697K total likes across 27.0 posts in the last 12 months, averaging 25.8K likes per post.
How many Instagram impressions does Russell Clamp🍴Healthy Recipes get?+
Russell Clamp🍴Healthy Recipes's Instagram content generated 27.1M total impressions over the last 12 months.
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Yes. Add @eatlikeanadult to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.