Beef

Scottish Bistecca alla Fiorentina

Scottish Bistecca alla Fiorentina

Travelling back from a week away in Scotland we called at a fantastic farm shop.  Kilnford Farm Shop sits on the outskirts of Dumfries, just off the A75.  There was so much we could have chosen, but the 28 day matured T-bone joint seemed to have our…

Coda alla vaccinara – Braised Oxtail Ragù

Coda alla vaccinara – Braised Oxtail Ragù

This quintessential Roman dish is a perfect example of Roman food history.  This particular recipe dates from 1887 and is an iconic dish, but one probably few people know about, and certainly very few outside Italy.  In Rome, until late in the 20th century, prestigious cuts…

Beef Shin Ragù with red wine

Beef Shin Ragù with red wine

We are continuing to plan our way through the diversity and breadth of the history of ragù in Italy.  Some time ago we published our first ragù recipe from that master of Italian food;  Theo Randall (you can find that recipe here) – if you…

Wagyu Ragù:- crazy title – great dish!

Wagyu Ragù:- crazy title – great dish!

We have cooked so much ragù on the Big Green Egg but written very little about it.  This is just because I have been overwhelmed by the diversity and breadth of the history of ragù in Italy.  So where do you start?  Well we are…

Simple Rump Steak

Simple Rump Steak

It is so easy to get carried away with ‘clever recipes’.  At times we should get back to how simple first rate cooking can be.  That goes for the BBQ too!  This is a perfect example of that – a wonderfully cooked rump steak!  What…

Fried and grilled calves liver with black olives

Fried and grilled calves liver with black olives

This is a liver dish that you may well enjoy even if you don’t like liver!  Better still it is one of those perfect dishes that comes about when something didn’t go according to plan in the cooking.  Here it was the ‘rescue’ that made…

La Scottiglia revisited – how close had we got in recreating this dish?

La Scottiglia revisited – how close had we got in recreating this dish?

We were very lucky to be able to go back to the restaurant La Scottiglia in Pescina near Seggiano in Tuscany.  Last year, 2018, we wrote about the wonderful dish La Scottiglia that the restaurant has been named after since 1972.  This year we arrived…

Dirty Steak (caveman or cowboy steak)

Dirty Steak (caveman or cowboy steak)

Dirty cooking?  Cooking the food you are about to eat directly onto the burning charcoal. It gets a whole series of names too: Dirty, Caveman, Cowboy. I have to say I have always been rather sceptical about the idea of this form of cooking.   Perhaps…

La Scottiglia

La Scottiglia

For some years now we have visited a delightful restaurant in Tuscany called La Scottiglia in the village of Pescina on the side on Monte Amiata.  We have always been looked after exceedingly well there and it is a place we frequently recommend. They do…

Rump Steak and Tuscan Beans

Rump Steak and Tuscan Beans

The simplest of dishes – individual rump steaks and slow cooked cannellini beans with sage!  It is the simplest of dishes if you have already made the slow cooked cannellini beans that is!  But once cooked will stay happily in the fridge for a few…

Bastille Day Steak and Chips

Bastille Day Steak and Chips

There is no reason to call this Bastille Day Steak other than the fact that we chose to cook it on Bastille Day with part of our French family!!  The only real link with France there than the timing is the fact that the so…

Over the Top Chilli

Over the Top Chilli

Idly browsing through the internet in 2017 there were lots of “Over the Top” Chilli recipes appearing on social media.  The name itself drew me in!  ‘Over the top’ could just as well describe the obsession of Big Green Egg cooking as much as this…

Beef Short Rib – braised and roasted

Beef Short Rib – braised and roasted

Jackie and I were driving home after a weekend away and found a lovely Kilnford farm shop in Dumfriesshire.  Specialising in grass fed Galloway beef, and farmed by the owners – it seemed churlish not to take some meat home with us.  

Reverse Seared Ribeye Steak – perfect for 6!

Reverse Seared Ribeye Steak – perfect for 6!

Whilst almost all the posts on this blog are of our own cooks, at time it is delightful to sit back and enjoy the work of friends!  This is one of those cases and with one of my favourite cuts of beef – ribeye, but…

Daube de boeuf – Big Green Egg style

Daube de boeuf – Big Green Egg style

It seems that in the UK that as we are about to move from winter into spring that winter intends to have a last fling with cold coming in from the east across continental Europe.  So how about a suitably warming winter dish?  Travelling around…

Bistecca alla Fiorentina – the remake!

Bistecca alla Fiorentina – the remake!

  Having tried our hand with the local beef (click to see previous post) we thought it time to be a little more authentic and go for a larger piece for this Bistecca alla Fiorentina.  As there were going to be 4 of us a 1.4KG steak did…

Bistecca alla Fiorentina

Bistecca alla Fiorentina

Steak is perhaps not the first thing you think of when you consider Italian cooking but if you are in Tuscany then think again! Bistecca alla Fiorentina, the Florentine Steak is famous throughout the world.   Traditionally it is cut from the loin near the leg…