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Tom Kerridge Restaurant

from Telegraph.co.uk

Nutmeg bread-and-butter pudding with rum ice cream recipe from Tom Kerridge

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Tom Kerridge revealed his tip on who to make your own brining mix for pork belly on the the first episode of Food Detectives. Tom says: "This tip is the trick of the trade on how restaurants produce meat that melts in the mouth and taste so much better than if you cooked it at home. Brining helps to deliver moisture and flavour to a dish, and as well as pork, you can try it with other meats such as chicken or turkey." The ingredients for the brine are: 1 liter water, 150g demerara sugar…

from issuu

Tom Kerridge Cooks Christmas

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from BBC Food

Tom Kerridge’s spaghetti Bolognese

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from Lifestyle FOOD

Hard Core Coleslaw

Try this Hard Core Coleslaw recipe by Chef Tom Kerridge. This recipe is from the show Tom Kerridge's Best Ever Dishes.

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from Woman and Home

Tom Kerridge's Spiced Monkfish and Aubergine Purée with Green Olive Dressing

Whenever you cook monkfish, you should treat it like a piece of meat and allow it to rest and relax before cutting and serving, as this helps retain its moisture. Taken from Proper Pub Food

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