Recipe of the week



Cooking is the similar to creating an amazing structure


We plan the process

Source the best components

Teams collaborate to execute  the best result 

We assemble and treat ingredients with respect to produce

simply the best results 





Slow cooked lamb 


Lamb shoulder 2 kilo
Onion chopped
Olive oil


Different Beef

This recipe is perfect for highlighting as the main show case of the meal, or it can be used as a component as a part of a quality meal course.
Think about slow cooked Moroccan style lamb with Cous Cous – or think about hand made pita topped in shredded lamb shoulder with greens and feta.
Anyway – here is my basic foundation for producing a beautiful lamb dish that can actually take your cooking skills to a new level.

To sear or not to sear – that is the question!!

Ok – you need to go back to the planning here when deciding whether to sear or not.
So if the lamb is to be served sliced or as the ‘hero of the dish ‘ ( fuck I am over the way everyone says that ) then – yes I would sear it at this point .
If suvee method is being applied then you can sear at the end . ( this is another whole world here, so for today I am assuming you are Ol school and cooking the old fashioned way)

So let’s rub the lamb shoulder with olive oil and your selected herbs .

Then tie the lamb into a neat log.

Sear with some fat( if you have some rendered lamb fat from the last roast , this will add to the flavour.

Sear till golden brown and then place aside .

In deep dish, fry all the vegetables and then when golden, place the lamb deep within the vegetables.

If the end dish is meant to be saucy then I do like to place some peeled tomato( not much though )
If it is to be used as a component to another dish, then water and a splash of white wine is the way to go here. Cover the meat with liquid and then poach in oven or on stove till tender when pierced . I cook at temperatures below 90 degrees .

This can take up to 2-3 hours . Do not let the liquid boil .

Once the meat is cooked then take out of the poaching liquid and let rest and cool.

Place the poaching liquid on stove and reduce ¾. .
Season the meat partially. The meat will need further seasoning when being served .

Keep some of the thicker poaching liquid so that you can use it to moisten the meat when reheating . The rest of the liquid can be reduced even more. Till you get a saucy consistency.

Once the lamb is cold – portion control the meat into desires sizes and keep airtight .
Vacuum is the optimum system here. Place some of the poaching liquid in the vacuum bag and then store till required

When re heating . Keep in mind that the slower the reheat the better the texture will be.
Slow moist heating .
I have seen chefs stir fry meats straight out of the fridge and flaming up pans with stock.
This method is inconsistent in the result and in my opinion is fucked !!


November 27th 2015 – Melanzani

I am going to start with one of my favorites. Many of you may say, WOT DA FOK??? why would you put a recipe that simple up on the blog? Might as well put up the recipe to a glass of water. ( say what you will, but this is what I am doing because the truth is – It is very hard to get an amazing grilled vegetable out there.

I see it every where. People putting eggplants in stuff and believe me, they taste like cardboard.

So this is pretty much my style for everything that I cook and believe in. I mean , what is the point of having a complex plate of 20 pieces of crap.It may not be fashionable , but I love when each item on the plate is part of a bigger picture and it goes without saying, each item is at its best.

So get the following

3 eggplants in excellent condition.

The best salt you can afford

The best olive oil you can afford.

Herbs of your choice. ( I love rosemary and oregano on these )

Chilli of your choice – dry – semi dry etc

Step 1

Wash and wipe down eggplant

Step 2

Slice the eggplants long ways and cut approx half centimeter thick

Step 3

Heat up grill pan to a low temperature.( pan with lines if you want the grilled look )

Place eggplants on grill and this process takes ages. You are almost dehydrating them but not too they superdry stage.

Turn them over and get the same cooked degree of dryness

( yes I will make a video of this process )

Then get a flat glass container ( or glass oven dish ) and place extra virgin olive oil , some herbs and some salt in base.

Place the hot eggplants in the container and allow them to absorb all the oil and flavors .

Layer and repeat as the eggplants cook and rest.

So are you disappointed? Hoping for more?

Stay tuned 🙂

Quick meals for students !!!!! Costs next to nothing

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