Veg – Live Fire Journal

Saddle up pardner!

I have written before about my love of Venison – it is flavourful, easy to cook and cost effective. In my mind it is as good as beef and is generally higher in protein and lower in fat. This week I had a crack at Venison saddle for the first time; this cut comes fromContinue reading “Saddle up pardner!”

Fun with a Flambadou

A what? A flambadou is used to melt fats or butter over whatever it is you are preparing to add flavour and to add a last-minute scorch of heat to finish off the cooking. It consists of a metal cone with the wide opening at the top and a much smaller hole at the bottomContinue reading “Fun with a Flambadou”

The Fire Cage

The Fire Cage Polly and I went backpacking around Argentina 20 years ago. It was a transformative experience for me in many ways, not least in the pure joy to be had in going to a restaurant where the menu only consisted of about 10 courses of meat. You name it. Bif de Chorizo, BifContinue reading “The Fire Cage”

Leftover Beef Chilli

A little while ago, I made a massive slab of beef rib which, despite us piling into it as though it might be the last meal we had in this life, resulted in a substantial amount of leftovers. It’s usually one of the benefits of cooking big joints and it tends to mean that youContinue reading “Leftover Beef Chilli”

Braised Fennel

OK, I know. This is a bit of a cheat in that this is cooked on the hob and not over what one might strictly term live fire. In my head it can be argued that all fire is live to some extent and just because I’m using gas and not charcoal doesn’t make thisContinue reading “Braised Fennel”