I hosted an al fresco lunch event for my work colleagues a couple of weeks ago. We are sadly all going through a redundancy period, so to lift spirits I prayed for good weather and cooked up a few classic dishes, including some tasty sticky tamarind baby back ribs.
At a recent dinner party, we were served Beef Tagliata. An Italian dish of slices of rare steak with shaved Parmesan cheese and rocket salad, it is accompanied by a dressing with rosemary, garlic and lemon. And it was wonderful.
I was so impressed that I had to try making it at home. Served with a bottle of Fitou, this was (and still is) a meal to remember.
Recently we cooked a lovely 2 inch thick rib-eye steak using the reverse sear technique. The beef was cooked evenly throughout, and the rubbed seared crust was outstanding. It was some of the best steak we have experienced, our cats confirming this assessment.