SidesBeer-Battered Onion Rings
Cold beer, a lumpy batter and oil that never drops below 180°C. The bubbles in the beer are doing structural work, so mix it at the last possible moment.
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Generous, unfussy and built for sharing.
35 recipes found · showing 1–12 (page 1 of 3)
SidesCold beer, a lumpy batter and oil that never drops below 180°C. The bubbles in the beer are doing structural work, so mix it at the last possible moment.
BreakfastGrated, rinsed, and then wrung out far harder than feels polite. Every drop of water you leave in is a drop of crispness you will not get.
PastaThe American cream version rather than the Roman original, and none the worse for it. The prawns come out of the pan before the sauce goes in.
MainsBarely enough binder to hold them together, and an hour in the fridge doing the rest. A crab cake you can taste the breadcrumbs in has already failed.
SaladsTuna in oil, drained but not wrung out, and everything else cut small enough to disappear into it. The crunch matters as much as the fish does.
PizzaCheese on the bottom, sauce on the top, and a crust closer to pastry than to bread. Built upside down for a reason — forty minutes in the oven would incinerate cheese left on the surface.
MainsRibeye shaved almost to transparency and chopped on the griddle as it cooks. Everything about this sandwich is decided in the first two minutes.
MainsNo smoker, no grill. Four hours in a low oven, wrapped tight, then glazed and blasted — and one small step at the start that most people skip entirely.
MainsA thick patty cooked to a blushing middle, which is the opposite of a smash burger in every way that matters. Handle it as little as you can bear.
SnacksReduced until it mounds on the spoon rather than running off it. The name promises mess, but a sloppy joe that soaks through the bun before you lift it has been undercooked.
MainsBeef, not chicken — it takes the name from being fried the way chicken is. Tenderised thin, double-dredged, and served under a gravy made in the same pan.
MainsDry-brined for two days, roasted breast-down for the first hour, and rested for forty minutes. Dry turkey is caused by every one of those three steps being skipped.