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Recipe 1 Thor’s hammer beef shin joint (I used a 4kg joint) 20g Mediterranean rub 250g beef stock 1. cut away any excess fat and sinew from the beef, tying up the joint with butcher’s twine so it holds its shape. 2. Render down the fat you just cut off and brush that tallow on to the joint. Follow that up with a good covering of the rub you’re using. I do all this in a baking tray which I’ll also smoke the joint in. 3. Smoke at 225°F (107°C) until it hits 170°F (76°C) internal. This will take around 4 to 5 hours. 4. Pour the beef stock into the baking tray and cover the whole thing with foil. Continue to cook in the smoker/grill or transfer to the oven at the same temperature until it hits 205°F (96°C). 5. Open up the foil to allow the steam to escape then loosely close and allow to rest for 1 hour. Smoked Beef Shin Ragu 700g smoked beef shin 800g tinned tomatoes 250g passata 250g beef stock 185g tomato Paste 2 medium carrots 3 stalk celery 1 large onion 3/4 bottle Chianti red wine Extra Virgin Olive Oil Salt Corn Starch (Optional) Rosemary Sage Black Pepper Bay Leaf 1. Chop or mince your vegetables for the sofrito and put to one side. 2. Bring a heavy bottom pan to a medium heat and cover the base with olive oil. 3. Add the sofrito and cook until most of the moisture is sweated off. Add in the tomato paste and cook until it starts to stick to the bottom of the pan a little. 4. Go in with the red wine and reduce down by half and add in the meat, crushed tomatoes, passata, beef stock, and a boquet garni of all the fresh herbs. 5. Cook until it’s reduced to a thickness you want for the lasagna. Personally I like it to be very thick to avoid a watery lasagne. Bechamel Sauce 1l milk 100g unsalted Butter 100g plain flour Salt Fresh Nutmeg White Pepper Lasagne Sheets 300g 00 flour 3 eggs 1 yolk 500g 00 flour 5 eggs Assembly Lasagne Sheets 4 layers Make sure there’s no pasta sheet showing at the top that would otherwise dry up when cooking. 165°C for 40 minutes to allow the pasta to absorb the ragu and bechamel. First 20 mins is covered with tin foil. Cover with a cloth and let it rest for up to 10 minutes.
4.12M
520K
1.76K
11mo ago
eatlikeanadult
Recipe 1 Thor’s hammer beef shin joint (I used a 4kg joint) 20g Mediterranean rub 250g beef stock 1. cut away any excess fat and sinew from the beef, tying up the joint with butcher’s twine so it holds its shape. 2. Render down the fat you just cut off and brush that tallow on to the joint. Follow that up with a good covering of the rub you’re using. I do all this in a baking tray which I’ll also smoke the joint in. 3. Smoke at 225°F (107°C) until it hits 170°F (76°C) internal. This will take around 4 to 5 hours. 4. Pour the beef stock into the baking tray and cover the whole thing with foil. Continue to cook in the smoker/grill or transfer to the oven at the same temperature until it hits 205°F (96°C). 5. Open up the foil to allow the steam to escape then loosely close and allow to rest for 1 hour. Smoked Beef Shin Ragu 700g smoked beef shin 800g tinned tomatoes 250g passata 250g beef stock 185g tomato Paste 2 medium carrots 3 stalk celery 1 large onion 3/4 bottle Chianti red wine Extra Virgin Olive Oil Salt Corn Starch (Optional) Rosemary Sage Black Pepper Bay Leaf 1. Chop or mince your vegetables for the sofrito and put to one side. 2. Bring a heavy bottom pan to a medium heat and cover the base with olive oil. 3. Add the sofrito and cook until most of the moisture is sweated off. Add in the tomato paste and cook until it starts to stick to the bottom of the pan a little. 4. Go in with the red wine and reduce down by half and add in the meat, crushed tomatoes, passata, beef stock, and a boquet garni of all the fresh herbs. 5. Cook until it’s reduced to a thickness you want for the lasagna. Personally I like it to be very thick to avoid a watery lasagne. Bechamel Sauce 1l milk 100g unsalted Butter 100g plain flour Salt Fresh Nutmeg White Pepper Lasagne Sheets 300g 00 flour 3 eggs 1 yolk 500g 00 flour 5 eggs Assembly Lasagne Sheets 4 layers Make sure there’s no pasta sheet showing at the top that would otherwise dry up when cooking. 165°C for 40 minutes to allow the pasta to absorb the ragu and bechamel. First 20 mins is covered with tin foil. Cover with a cloth and let it rest for up to 10 minutes.
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 UK — 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
3.12M
880
8
8mo 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 UK — 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
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.
2.81M
187K
1.32K
3w 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.
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. 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.
2.59M
151K
1.36K
10mo 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. 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.
Gochujang chicken thighs with pickled cucumber and gochujang crispy potato salad. Find the full recipe on eatlikeanadult.com (clickable link in bio)
2.15M
180K
838
6mo ago
eatlikeanadult
Gochujang chicken thighs with pickled cucumber and gochujang crispy potato salad. Find the full recipe on eatlikeanadult.com (clickable link in bio)
The chicken alone with just oyster sauce and salt are so juicy! But I couldn’t leave you without a pan sauce too! Let me know in the comments if you want a video on the cabbage and broccoli too. Chicken 4 skin-on chicken thighs 3 tbsp oyster sauce Salt to season 1. Season the chicken skin liberally. 2. Start with a cold pan and no oil. I like to use a stainless steel pan as it gives great sucs (all the gubbins left at the bottom of the pan that some people call fond). 3. Start pan frying on medium low. If you’re unsure go lower than you think you need to. You can always turn it up later. 4. As the skin cooks the Maillard reaction will happen (the browning) and it will start to unstick. 5. Once you have the colour you want on the skin brush the it with the oyster sauce and place the whole thing in the oven. Clearly you need an oven-safe pan for this. 6. Cook at 180°C for 5 minutes and you should find the internal temperature is over 75°C. You can rest these under some kitchen foil on the counter top whilst you make the sauce, or you can leave them in the oven with the door ajar until the oven cools to around 40°C. They’ll keep at that temperature for easily 30 minutes. Pan Sauce 1 medium shallot 1 clove garlic, minced 1cm piece of peeled & minced ginger 80ml dry vermouth 1 tsp light soy sauce 1/2 tsp fish sauce 1 tsp rice vinegar 1 tsp mirin 200ml chicken stock 2 tsp lime juice 3 tbsp butter 1. Bring the pan to a medium heat and add the shallots. Cook until translucent. 2. Add in the minced garlic and ginger and cook for another minute. 3. Deglaze with some dry vermouth and reduce until ‘jammy’. 4. Add in the soy sauce, fish sauce (I used dark soy in the video which you can also do), rice vinegar and mirin. Cook for another minute. 5. Add in the chicken stock and reduce aggressively until the spatula traces through. 6. Turn the heat off to finish with lime juice and cold butter. Keep the pan moving to emulsify. **To serve** Hispi (sweatheart) cabbage with furikake Garlic & ginger Tenderstem broccoli Sticky jasmine rice with spring onion
810K
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12mo ago
eatlikeanadult
The chicken alone with just oyster sauce and salt are so juicy! But I couldn’t leave you without a pan sauce too! Let me know in the comments if you want a video on the cabbage and broccoli too. Chicken 4 skin-on chicken thighs 3 tbsp oyster sauce Salt to season 1. Season the chicken skin liberally. 2. Start with a cold pan and no oil. I like to use a stainless steel pan as it gives great sucs (all the gubbins left at the bottom of the pan that some people call fond). 3. Start pan frying on medium low. If you’re unsure go lower than you think you need to. You can always turn it up later. 4. As the skin cooks the Maillard reaction will happen (the browning) and it will start to unstick. 5. Once you have the colour you want on the skin brush the it with the oyster sauce and place the whole thing in the oven. Clearly you need an oven-safe pan for this. 6. Cook at 180°C for 5 minutes and you should find the internal temperature is over 75°C. You can rest these under some kitchen foil on the counter top whilst you make the sauce, or you can leave them in the oven with the door ajar until the oven cools to around 40°C. They’ll keep at that temperature for easily 30 minutes. Pan Sauce 1 medium shallot 1 clove garlic, minced 1cm piece of peeled & minced ginger 80ml dry vermouth 1 tsp light soy sauce 1/2 tsp fish sauce 1 tsp rice vinegar 1 tsp mirin 200ml chicken stock 2 tsp lime juice 3 tbsp butter 1. Bring the pan to a medium heat and add the shallots. Cook until translucent. 2. Add in the minced garlic and ginger and cook for another minute. 3. Deglaze with some dry vermouth and reduce until ‘jammy’. 4. Add in the soy sauce, fish sauce (I used dark soy in the video which you can also do), rice vinegar and mirin. Cook for another minute. 5. Add in the chicken stock and reduce aggressively until the spatula traces through. 6. Turn the heat off to finish with lime juice and cold butter. Keep the pan moving to emulsify. **To serve** Hispi (sweatheart) cabbage with furikake Garlic & ginger Tenderstem broccoli Sticky jasmine rice with spring onion
Chicken Thighs with Oyster Pan Sauce, Miso Cabbage & Garlic–Ginger Broccoli 🍗🥬🥦 Serves 2 Chicken 4 skin-on thighs • 3 tbsp oyster sauce • salt 1️⃣ Season skin generously. Start in a cold dry stainless pan on medium-low. 2️⃣ As the skin browns (Maillard reaction), it’ll release naturally. 3️⃣ When golden, brush with oyster sauce and roast 5 min @ 180°C (core > 75°C). Rest under foil or keep warm in oven with the door ajar (~40°C). Pan Sauce Shallot • garlic • ginger • 80ml dry vermouth • 1 tsp light soy • ½ tsp fish sauce • 1 tsp rice vinegar • 1 tsp mirin • 200ml chicken stock • 2 tsp lime juice • 3 tbsp cold butter 1️⃣ Sauté shallot till translucent, then add garlic & ginger. 2️⃣ Deglaze with vermouth; reduce till jammy. 3️⃣ Add sauces, vinegar, mirin; cook 1 min. 4️⃣ Add stock, reduce till it traces with a spatula. 5️⃣ Off heat: add lime juice & cold butter, swirl to emulsify. Miso Crème Fraîche Cabbage 1 sweetheart cabbage (quartered) • splash mirin & rice vinegar • 100g crème fraîche • 2 tbsp white miso • 1 tsp sesame oil • ginger • lime juice • herbs • salt 1️⃣ Char cabbage on grill/pan. 2️⃣ Braise ¾ submerged with mirin & vinegar till tender. 3️⃣ Blend remaining ingredients to a herby miso crème. 4️⃣ Spoon between leaves & sprinkle furikake. Garlic–Ginger Broccoli 125g tenderstem • avocado oil • chilli oil • garlic • ginger • 1 tbsp soy • 1 tsp dark soy • 1 tsp mirin • 1 tsp sesame oil • 1 tsp starch • 2 tbsp water 1️⃣ Mix sauce. 2️⃣ Sear broccoli for colour; remove. 3️⃣ Add chilli oil, garlic & ginger; cook gently 3 min. 4️⃣ Return broccoli, pour sauce, cover to steam ~1 min.
780K
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9mo ago
eatlikeanadult
Chicken Thighs with Oyster Pan Sauce, Miso Cabbage & Garlic–Ginger Broccoli 🍗🥬🥦 Serves 2 Chicken 4 skin-on thighs • 3 tbsp oyster sauce • salt 1️⃣ Season skin generously. Start in a cold dry stainless pan on medium-low. 2️⃣ As the skin browns (Maillard reaction), it’ll release naturally. 3️⃣ When golden, brush with oyster sauce and roast 5 min @ 180°C (core > 75°C). Rest under foil or keep warm in oven with the door ajar (~40°C). Pan Sauce Shallot • garlic • ginger • 80ml dry vermouth • 1 tsp light soy • ½ tsp fish sauce • 1 tsp rice vinegar • 1 tsp mirin • 200ml chicken stock • 2 tsp lime juice • 3 tbsp cold butter 1️⃣ Sauté shallot till translucent, then add garlic & ginger. 2️⃣ Deglaze with vermouth; reduce till jammy. 3️⃣ Add sauces, vinegar, mirin; cook 1 min. 4️⃣ Add stock, reduce till it traces with a spatula. 5️⃣ Off heat: add lime juice & cold butter, swirl to emulsify. Miso Crème Fraîche Cabbage 1 sweetheart cabbage (quartered) • splash mirin & rice vinegar • 100g crème fraîche • 2 tbsp white miso • 1 tsp sesame oil • ginger • lime juice • herbs • salt 1️⃣ Char cabbage on grill/pan. 2️⃣ Braise ¾ submerged with mirin & vinegar till tender. 3️⃣ Blend remaining ingredients to a herby miso crème. 4️⃣ Spoon between leaves & sprinkle furikake. Garlic–Ginger Broccoli 125g tenderstem • avocado oil • chilli oil • garlic • ginger • 1 tbsp soy • 1 tsp dark soy • 1 tsp mirin • 1 tsp sesame oil • 1 tsp starch • 2 tbsp water 1️⃣ Mix sauce. 2️⃣ Sear broccoli for colour; remove. 3️⃣ Add chilli oil, garlic & ginger; cook gently 3 min. 4️⃣ Return broccoli, pour sauce, cover to steam ~1 min.
Is steak haché just a fancy burger? And is it worth using up good steak for? Links to pans in my bio I used 600g steak in total with about another 100g of beef fat. Salt in total you want to keep to 1% of the total weight. So for 600g it’s 6g salt (in total, so if you’re dry brining include that in the 1%. Peppercorn Sauce 2 tbsp butter 1 medium banana shallot 1 large clove garlic 2 tsp peppercorns, roughly crushed 1 tbsp cognac 200ml beef stock 100ml double or whipping cream 1 tbsp Dijon mustard 2 tbsp fresh peppercorns 1 tsp grated horseradish 1 tbsp finely chopped parsley 1. After cooking your steak, add the butter to the pan and gently heat until it slightly browns. 2. Add in the finely diced shallot, cook for a minute and then add the minced garlic. 3. Add in the crushed peppercorns 4. Add the cognac to the pan and flame to burn off some of the alcohol. 6. Add the beef stock, double cream and mustard. 7. Add fresh peppercorns if using. 8. Reduce for 10 minutes until glossy. 9. Optionally grate in some fresh horseradish 10. I’m now in the camp of people that like to pass this through a fine sieve before serving, but you could serve without straining for sure.
413K
24.7K
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11mo ago
eatlikeanadult
Is steak haché just a fancy burger? And is it worth using up good steak for? Links to pans in my bio I used 600g steak in total with about another 100g of beef fat. Salt in total you want to keep to 1% of the total weight. So for 600g it’s 6g salt (in total, so if you’re dry brining include that in the 1%. Peppercorn Sauce 2 tbsp butter 1 medium banana shallot 1 large clove garlic 2 tsp peppercorns, roughly crushed 1 tbsp cognac 200ml beef stock 100ml double or whipping cream 1 tbsp Dijon mustard 2 tbsp fresh peppercorns 1 tsp grated horseradish 1 tbsp finely chopped parsley 1. After cooking your steak, add the butter to the pan and gently heat until it slightly browns. 2. Add in the finely diced shallot, cook for a minute and then add the minced garlic. 3. Add in the crushed peppercorns 4. Add the cognac to the pan and flame to burn off some of the alcohol. 6. Add the beef stock, double cream and mustard. 7. Add fresh peppercorns if using. 8. Reduce for 10 minutes until glossy. 9. Optionally grate in some fresh horseradish 10. I’m now in the camp of people that like to pass this through a fine sieve before serving, but you could serve without straining for sure.
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.
413K
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6mo 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.
Make your lamb red wine sauce like this Full recipe is at eatlikeanadult.com
405K
35.6K
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5mo ago
eatlikeanadult
Make your lamb red wine sauce like this Full recipe is at eatlikeanadult.com
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)
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3mo 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)
Why is chicken at restaurants so much better? 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.
337K
21.7K
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1mo ago
eatlikeanadult
Why is chicken at restaurants so much better? 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.
100g diced mushrooms 1 medium shallot 1 clove garlic 250ml dry white wine 150ml chicken stock Juice of 1/2 a lemon 50g cold butter Kosher salt Freshly ground black pepper 5g chives 3g tarragon 1. With the chicken sucs in the pan, add 25g of butter, followed up by the diced mushrooms. 2. Add a little salt and let the water cook off those mushrooms. 3. As they’re starting to brown nicely, add in the shallot and garlic and cook until the onions are translucent. 4. Add in the wine and cook off some of the alcohol for about 5 minutes. 5. Next add in the chicken stock and allow to reduce by about half. Your spoon or spatula should leave a trace in the sauce. 6. Reduce the heat and add in the fresh finely cut herbs and the lemon juice. Cook for about a minute and turn off the heat. 7. Add in the remaining 25g of butter and keep stirring to emulsify. 8. Taste for seasoning and adjust as necessary. Options for herb combinations - Thyme + Parsley: A classic and balanced pairing. - Tarragon + Chive: Elegant and aromatic, great for French-inspired dishes. - Rosemary + Parsley: Adds warmth and freshness.
318K
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10mo ago
eatlikeanadult
100g diced mushrooms 1 medium shallot 1 clove garlic 250ml dry white wine 150ml chicken stock Juice of 1/2 a lemon 50g cold butter Kosher salt Freshly ground black pepper 5g chives 3g tarragon 1. With the chicken sucs in the pan, add 25g of butter, followed up by the diced mushrooms. 2. Add a little salt and let the water cook off those mushrooms. 3. As they’re starting to brown nicely, add in the shallot and garlic and cook until the onions are translucent. 4. Add in the wine and cook off some of the alcohol for about 5 minutes. 5. Next add in the chicken stock and allow to reduce by about half. Your spoon or spatula should leave a trace in the sauce. 6. Reduce the heat and add in the fresh finely cut herbs and the lemon juice. Cook for about a minute and turn off the heat. 7. Add in the remaining 25g of butter and keep stirring to emulsify. 8. Taste for seasoning and adjust as necessary. Options for herb combinations - Thyme + Parsley: A classic and balanced pairing. - Tarragon + Chive: Elegant and aromatic, great for French-inspired dishes. - Rosemary + Parsley: Adds warmth and freshness.
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
182K
11.6K
70
8mo ago
eatlikeanadult
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
Balsamic Chicken Thighs with Red Wine Pan Sauce, Creamy Polenta & Rocket Salad Link to my recipes in my bio
126K
9.26K
68
2mo ago
eatlikeanadult
Balsamic Chicken Thighs with Red Wine Pan Sauce, Creamy Polenta & Rocket Salad Link to my recipes 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.
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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.
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 @Kalo to track my calories. I’m down 10kg so far! It’s so great for scanning full meals that you have no chance of quantifying otherwise.
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4mo 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 @Kalo to track my calories. I’m down 10kg so far! It’s so great for scanning full meals that you have no chance of quantifying otherwise.
A béarnaise-inspired pan sauce using the flavour left in the pan after your steak. All three recipes below. 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.
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4mo ago
eatlikeanadult
A béarnaise-inspired pan sauce using the flavour left in the pan after your steak. All three recipes below. 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.
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 Kitchen 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
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4mo 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 Kitchen 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
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 @MEATER 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
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8mo ago
eatlikeanadult
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 @MEATER 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

Eat Like an Adult (@eatlikeanadult) Tiktok Stats & Analytics

Eat Like an Adult (@eatlikeanadult) has 217K Tiktok followers with a 7.31% engagement rate over the past 12 months. Across 23.0 videos, Eat Like an Adult received 1.41M total likes and 19.3M views, averaging 61.2K likes per video. This page tracks Eat Like an Adult's performance metrics, top content, and engagement trends — updated daily.

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Eat Like an Adult (@eatlikeanadult) has 217K TikTok followers as of August 2026.
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Eat Like an Adult's TikTok engagement rate is 7.31% over the last 12 months, based on 23.0 videos.
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Eat Like an Adult received 1.41M total likes across 23.0 videos in the last 12 months, averaging 61.2K likes per video.
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Eat Like an Adult's TikTok content generated 19.3M total views over the last 12 months.