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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.
7.32M
226K
1.43K
2mo 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.
Chicken legs cost a fraction of what breasts do, yet they’re so much more flavourful. These sausage-stuffed chicken legs are perfect for a weeknight dinner or your next Sunday roast. The key to deboning? A sharp knife. I’m using the @wusthof Classic Santoku—I’ve always loved the santoku shape, and their classic range has brilliant options whether you need an all-rounder or something more specialised. Here’s the recipe For the chicken 2 chicken legs 2 sausages 2 tsp Italian seasoning 1 tsp chilli flakes Salt & pepper 2 sprigs rosemary ½ bulb garlic 4 shallots 1 tbsp black peppercorns 1. Debone the chicken and save the trim and bones. 2. Lay them out flat, skin side down, and season with salt, Italian seasoning, chilli flakes and pepper. 3. Cut open the sausages and roll the meat into two balls. 4. Place in the middle of the chicken and roll around to form balls. 5. Tie with butcher’s twine and set aside. 6. Brown the bones and trim in oil on medium heat in an oven-safe pan. 7. Add rosemary, garlic, shallots (in skins) and peppercorns. 8. Place stuffed chicken legs on top, brush with butter, season, and roast at 240°C for 20 mins, then 180°C for 20 more. 9. Rest covered in the warm oven. For the gravy 1 tbsp plain flour 150ml dry white wine 200ml chicken stock 2 tsp red wine vinegar 1. Sprinkle flour over roasted bits in the pan and cook until golden. 2. Deglaze with wine and reduce for 2–3 mins. 3. Add stock and simmer 10 mins to thicken. 4. Strain and finish with red wine vinegar and salt to taste. 5. Serve with roast or mash potatoes and braised red cabbage. #wusthof #mywusthof #wusthofpartner AD
4.82M
102K
1.45K
11mo ago
eatlikeanadult
Chicken legs cost a fraction of what breasts do, yet they’re so much more flavourful. These sausage-stuffed chicken legs are perfect for a weeknight dinner or your next Sunday roast. The key to deboning? A sharp knife. I’m using the @wusthof Classic Santoku—I’ve always loved the santoku shape, and their classic range has brilliant options whether you need an all-rounder or something more specialised. Here’s the recipe For the chicken 2 chicken legs 2 sausages 2 tsp Italian seasoning 1 tsp chilli flakes Salt & pepper 2 sprigs rosemary ½ bulb garlic 4 shallots 1 tbsp black peppercorns 1. Debone the chicken and save the trim and bones. 2. Lay them out flat, skin side down, and season with salt, Italian seasoning, chilli flakes and pepper. 3. Cut open the sausages and roll the meat into two balls. 4. Place in the middle of the chicken and roll around to form balls. 5. Tie with butcher’s twine and set aside. 6. Brown the bones and trim in oil on medium heat in an oven-safe pan. 7. Add rosemary, garlic, shallots (in skins) and peppercorns. 8. Place stuffed chicken legs on top, brush with butter, season, and roast at 240°C for 20 mins, then 180°C for 20 more. 9. Rest covered in the warm oven. For the gravy 1 tbsp plain flour 150ml dry white wine 200ml chicken stock 2 tsp red wine vinegar 1. Sprinkle flour over roasted bits in the pan and cook until golden. 2. Deglaze with wine and reduce for 2–3 mins. 3. Add stock and simmer 10 mins to thicken. 4. Strain and finish with red wine vinegar and salt to taste. 5. Serve with roast or mash potatoes and braised red cabbage. #wusthof #mywusthof #wusthofpartner AD
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.
3.73M
82.4K
439
6mo 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)
3.49M
128K
850
7mo 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.
1.93M
51.6K
601
1mo 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
433
9
9mo 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
21.3K
792
8mo 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.
You can find all of my recipes at eatlikeanadult.com
1.35M
46.7K
367
11mo ago
eatlikeanadult
You can find all of my recipes at eatlikeanadult.com
You can find all of my recipes at eatlikeanadult.com
1.26M
26.4K
386
12mo ago
eatlikeanadult
You can find all of my recipes at eatlikeanadult.com
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
636K
11.3K
127
9mo 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.
565K
8.88K
198
2mo 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.
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
6mo 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!
411K
10.1K
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9mo 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
399K
13.4K
137
3mo 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
395K
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5mo 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
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
1mo 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.
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
341K
6.70K
98
9mo ago
eatlikeanadult
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
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)
279K
9.32K
163
5mo 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)
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.
198K
4.26K
19
5mo 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.
For a lot of people turkey only happens once a year… which is why it stresses everyone out. This time I tried something a bit different: compound butter under the skin. Does it actually keep the breast juicy? You’ll see. I used @meatermade probes so I could track the breast and thigh separately and let the oven do its thing. THE RECIPE Brine 3L water 72g salt 5g bicarb 1 lemon 10 garlic cloves Bay, rosemary, thyme Simmer 1 min → cool fully → turkey in overnight. Pat dry. Keep herbs & lemon for stuffing. Compound Butter 375g butter 2 tbsp olive oil 150g dried cranberries Zest of 1 orange 3 garlic cloves Salt & pepper Mix. Loosen skin with a spatula and push the butter underneath. Roast 2 onions Olive oil Giblets Stuff turkey with onions + saved aromatics. Oil the skin. Cook 10 min at 220°C. Add bacon over the breast → drop to 180°C and roast until breast + thigh hit your target temps. Rest 1 hour. Gravy Flour 150ml dry white wine 250ml stock 2 tsp red wine vinegar Skim fat, add aromatics + bacon, cook flour until golden. Deglaze with wine → reduce → add stock → reduce again. Strain. Season. #MEATER #MEATERMADE #HowToTurkey #RoastItRight #CookToTemperature AD
169K
1.90K
49
9mo ago
eatlikeanadult
For a lot of people turkey only happens once a year… which is why it stresses everyone out. This time I tried something a bit different: compound butter under the skin. Does it actually keep the breast juicy? You’ll see. I used @meatermade probes so I could track the breast and thigh separately and let the oven do its thing. THE RECIPE Brine 3L water 72g salt 5g bicarb 1 lemon 10 garlic cloves Bay, rosemary, thyme Simmer 1 min → cool fully → turkey in overnight. Pat dry. Keep herbs & lemon for stuffing. Compound Butter 375g butter 2 tbsp olive oil 150g dried cranberries Zest of 1 orange 3 garlic cloves Salt & pepper Mix. Loosen skin with a spatula and push the butter underneath. Roast 2 onions Olive oil Giblets Stuff turkey with onions + saved aromatics. Oil the skin. Cook 10 min at 220°C. Add bacon over the breast → drop to 180°C and roast until breast + thigh hit your target temps. Rest 1 hour. Gravy Flour 150ml dry white wine 250ml stock 2 tsp red wine vinegar Skim fat, add aromatics + bacon, cook flour until golden. Deglaze with wine → reduce → add stock → reduce again. Strain. Season. #MEATER #MEATERMADE #HowToTurkey #RoastItRight #CookToTemperature AD

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

Russell Clamp🍴Healthy Recipes (@eatlikeanadult) has 582K Instagram followers with a 2.50% engagement rate over the past 12 months. Across 28.0 posts, Russell Clamp🍴Healthy Recipes received 797K total likes and 32.2M impressions, averaging 28.4K 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 582K Instagram followers as of October 2026.
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Russell Clamp🍴Healthy Recipes's Instagram engagement rate is 2.50% over the last 12 months, based on 28.0 posts.
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Russell Clamp🍴Healthy Recipes received 797K total likes across 28.0 posts in the last 12 months, averaging 28.4K likes per post.
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Russell Clamp🍴Healthy Recipes's Instagram content generated 32.2M total impressions over the last 12 months.
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