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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
888
8
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 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.
3.08M
205K
1.37K
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.
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
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)
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 #pansauce #frenchcooking #chickenrecipes
582K
62.3K
300
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 #pansauce #frenchcooking #chickenrecipes
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.
562K
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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.
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.
432K
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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.
Make your lamb red wine sauce like this Full recipe is at eatlikeanadult.com
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8mo 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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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)
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.
359K
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4mo 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.
Parma Ham & Burrata Savoury Dutch Baby Recipe 4 eggs 180g milk 90g plain flour 1/4 tsp salt 80g butter 20g parmesan cheese 15g fresh basil & tarragon 1 garlic clove - 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 (although I forgot it in the video). - 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 minutes. Do not open the oven during this time. To serve 3 tbsp of your favourite sundried tomato pesto/paste 200g Parma ham 1 ball of burrata 2 tsp fresh basil 1/4 tsp Maldon salt Freshly ground black pepper - Make nests with the ham and scatter around. - Break up the burrata by hand and arrange around the hand. I like to top with some more of the ham so it’s not all cheese visually. - Top with fresh basil leaves, olive oil if you want, salt and black pepper.
262K
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1w ago
eatlikeanadult
Parma Ham & Burrata Savoury Dutch Baby Recipe 4 eggs 180g milk 90g plain flour 1/4 tsp salt 80g butter 20g parmesan cheese 15g fresh basil & tarragon 1 garlic clove - 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 (although I forgot it in the video). - 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 minutes. Do not open the oven during this time. To serve 3 tbsp of your favourite sundried tomato pesto/paste 200g Parma ham 1 ball of burrata 2 tsp fresh basil 1/4 tsp Maldon salt Freshly ground black pepper - Make nests with the ham and scatter around. - Break up the burrata by hand and arrange around the hand. I like to top with some more of the ham so it’s not all cheese visually. - Top with fresh basil leaves, olive oil if you want, salt and black pepper.
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
183K
11.6K
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10mo ago
eatlikeanadult
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
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
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
Balsamic Chicken Thighs with Red Wine Pan Sauce, Creamy Polenta & Rocket Salad Link to my recipes in my bio
131K
9.42K
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5mo 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.
130K
7.34K
111
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.
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. Some people like to take it up to 95°C with cornflour to reduce the risk of it being chalky. I’ve never found that necessary as it’s only 1 tsp anyway. So you can go to 82/83°C quite happily. Make the custard while the crumble rests, so both arrive warm.
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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. Some people like to take it up to 95°C with cornflour to reduce the risk of it being chalky. I’ve never found that necessary as it’s only 1 tsp anyway. So you can go to 82/83°C quite happily. Make the custard while the crumble rests, so both arrive warm.
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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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 @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.
The £9 tray that does far more than bake cookies 👇 Here’s what mine actually get used for: 1️⃣ Resting steak, so the juices stay put and the crust stays crisp
2️⃣ Bacon under the grill or in the oven, with the fat dripping away cleanly
3️⃣ A breading station (two or three trays), then a drip rack once it’s fried
4️⃣ Reheating leftovers crispy, so a double batch tonight is dinner tomorrow
5️⃣ Thawing meat faster on the metal, without hogging fridge space
6️⃣ Reverse-searing steak for a more even start before the pan
7️⃣ Dry-brining steak, chicken and salmon with airflow all the way round
8️⃣ Quick toaster-oven lunches, like a burger in minutes If you only buy one cheap bit of kit this year, make it this. Ideally buy three. Which of these are you trying first? Save this for later 📌 #kitchentips #CookingHacks #homecooking #reversesear #kitchenessentials
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6.40K
52
1mo ago
eatlikeanadult
The £9 tray that does far more than bake cookies 👇 Here’s what mine actually get used for: 1️⃣ Resting steak, so the juices stay put and the crust stays crisp
2️⃣ Bacon under the grill or in the oven, with the fat dripping away cleanly
3️⃣ A breading station (two or three trays), then a drip rack once it’s fried
4️⃣ Reheating leftovers crispy, so a double batch tonight is dinner tomorrow
5️⃣ Thawing meat faster on the metal, without hogging fridge space
6️⃣ Reverse-searing steak for a more even start before the pan
7️⃣ Dry-brining steak, chicken and salmon with airflow all the way round
8️⃣ Quick toaster-oven lunches, like a burger in minutes If you only buy one cheap bit of kit this year, make it this. Ideally buy three. Which of these are you trying first? Save this for later 📌 #kitchentips #CookingHacks #homecooking #reversesear #kitchenessentials
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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3.55K
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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. 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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1.79K
15
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 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
This 40 second microwave omelette is a genuine gamechanger for breakfast. It’s the absolute quickest way to get something nutritious in the morning. You could have two of these or serve one with a little smoked salmon and/or avocado. 2 minutes all in and you’re golden. I sometimes have one of these as a snack in the afternoon too. 1 egg 2 tsp mayo 3-5g butter I’m halfway to my goal of losing 20kg. Tracking my calories has been made very easy with @Kalo . As well as the AI scan function they have manual entry and barcodes and label scanning too. AD
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1.06K
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7mo ago
eatlikeanadult
This 40 second microwave omelette is a genuine gamechanger for breakfast. It’s the absolute quickest way to get something nutritious in the morning. You could have two of these or serve one with a little smoked salmon and/or avocado. 2 minutes all in and you’re golden. I sometimes have one of these as a snack in the afternoon too. 1 egg 2 tsp mayo 3-5g butter I’m halfway to my goal of losing 20kg. Tracking my calories has been made very easy with @Kalo . As well as the AI scan function they have manual entry and barcodes and label scanning too. AD

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

Eat Like an Adult (@eatlikeanadult) has 226K TikTok followers with a 5.82% engagement rate over the past 12 months. Across 31.0 videos, Eat Like an Adult received 723K total likes and 12.5M views, averaging 23.3K likes per video. This page tracks Eat Like an Adult's performance metrics, top content, and engagement trends — updated daily. To benchmark @eatlikeanadult against other accounts, use Socialpruf's TikTok competitor analysis tool.

Eat Like an Adult (@eatlikeanadult) TikTok Analytics FAQ

How many TikTok followers does Eat Like an Adult have?+
Eat Like an Adult (@eatlikeanadult) has 226K TikTok followers as of November 2026.
What is Eat Like an Adult's TikTok engagement rate?+
Eat Like an Adult's TikTok engagement rate is 5.82% over the last 12 months, based on 31.0 videos.
How many likes does Eat Like an Adult get on TikTok?+
Eat Like an Adult received 723K total likes across 31.0 videos in the last 12 months, averaging 23.3K likes per video.
How many TikTok views does Eat Like an Adult get?+
Eat Like an Adult's TikTok content generated 12.5M total views over the last 12 months.
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Yes. Add @eatlikeanadult to a competitor set with Socialpruf's TikTok 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.