Straightforward, delicious recipes cooked at home.
This should be fun.
Recently awarded four Michelin Tires, Mel Roberts, the King of kitchen clumsy, proves that finesse isn't always necessary to make awesome food that's easy to do and delicious to eat. No complicated recipes or techniques here, just fun, food and umm a third word that fits and begins with F. Just like cooking at home .. because it is.
Currently uploading at least one clumsy but delicious video per week, direct from California.
I just came back from a trip to Lisbon/Porto. Tried a bifana and I really liked it. Simple with just the meat, sauce, and bread with some sauce on it. The one I had was with the meat simmering in a wok-like pan with that wonderful sauce. They put the meat, dripping with sauce, on the bread. Then quickly dipped the sandwich in the sauce. Very delicious. Yours seems similar so I'll try it.
It's really a challenge to replicate the authentic bifana taste and aroma in a home kitchen, but this one has that same signature flavor. I hope you enjoyed Portugal, I certainly did! Thanks for watching!
To have the actual authentic Bifana Portuguese taste you need to have access to a Portuguese shop or Bakery to purchase Sweet Pimento Paste & Spiced Pimento Paste. I don't like mine too spicy so I mix 1/4 Spicey to 1/2 or 3/4 Sweet Paste. Plus all the other ingredients that go into making the marinade.
Medium is fine, well done for this cut would be more tender than rare, if it’s brought up to temp by slow cooking method. Rare isn’t a great idea with cheap cuts in general. Too many connective tissues and tougher fats.
good to see you are using lamb. Many presenters claim to make "Irish Stew " , and use beef , In Ireland, when you use the term "Irish Stew " , you either use Lamb , or be able to run for the hills very rapidly. Stew made with any other meat is Beef stew, or chicken casserole , but using LAMB , now you can safely call it Irish Stew, Your dish looks and sounds yummy,
I brown the meat in a large fry pan, cook in batches and to preserve the very tasty leftover bits add part of the stock to the warm pan; this frees the bits perfectly for later transfer to the main pot.
Just made this today, we usually have a bigger meal at lunchtime. Farmers! My husband and I both ate way too much. My belly hurts. But it's a good hurt. Lol It was so good we just couldn't stop eating. But we do have leftovers for a delicious sandwich tomorrow. Thank you for posting this, it's definitely my go to recipe now that I finally found the best way to cook a cross rib roast.
Excellent presentation! I'm 73 and l finally learned the differences between onions thanks to you. Here in the "Colonies" sweet onions are known as Vidalia's.
Not sure if you’re in Manchester UK or US, or another one. It’s so easy to make, grab yourself a can and get cooking :). The aroma is almost as good as the taste! Thanks for watching!
May I offer a bit of advice? You talk really nicely and you explain really well, my suggestion would be to either drop down the volume for the music ( the music used is more appropriate for car presentation videos), or just change the style of it. But more you, not the music.
Good vid, bloke! Q?: "Rustic" ...why can't rustic/country folk finely chop anything? If a cook says "rustic" it's usually accompanied with "coarse chunky pieces"... It's odd. But I found your recipe as I was thinking about a good old hearty stew. Well done!
Thanks PtheB! Good question, I don't know why country folk cant finely chop anything. Blunt Knives?Bad eyes? :) It's one of those old popular terms that makes no sense, when you think about it. Thanks mate!😁
Just made this tonight. Delicious. I'm not a huge fan of cumin, but I added a healthy amount (about what you did). Really enhanced the flavor. I could even pick it out, but it only gave a deeper, richer flavor. Bravo!
