How To Velvet Chicken

Tired of dry and chewy chicken breast in your stir fries, Chinese dishes and Thai or Indian curries etc.?

This technique is just the most amazing way of keeping chicken breast pieces moist and tender (even though it's hard to make lightly poached chicken pieces look appetising in a photo!).

You can either poach in water or shallow fry, depending on your preference. Personally, I like to lightly poach as a healthier option. You could use this technique for almost any chicken dish as the flavour is so neutral.

The Perfect Steak - Cooked Sous Vide (including Thermomix Instructions for TM5 and T31)

Whether you enjoy your steak rare, medium-rare, or medium cooking it 'Sous Vide' is the way to get perfect results every single time...

When I met my partner years ago, I cooked him steak 'sous vide' in the early days, and it was the first time he'd ever had it cooked that way. In those days, I didn't have any high end kitchen gadgetry - no vacuum sealer, no sous vide machine and no Thermomix. It was just a couple of steaks in re-sealable sandwich bags with the air pushed out (via water displacement - sink them in a bowl of water almost to the top before sealing) pegged over a stock pot full of water which I'd heated to 55 degrees celcius, and carefully monitored with a sugar thermometer for an hour, while I did other things in the kitchen, then seared in a pan once it was ready. A little labour of love, but worth it for such tender and juicy steaks (well, they do say the way to a man's heart is through his stomach!).

He's pretty much had steak cooked sous vide ever since that night, he was so bowled over by it - so I'm very glad I don't have to hover over a stock pot any more, and I'm lucky enough to be able to have the technology in my kitchen to do it other, easier ways now (including him cooking it)!

And there are really only four things you need to do, to cook your 'perfect' steak...

At just over a tenner, why aren't they a kitchen staple? Meat probes / digital thermometers...

Perfectly-cooked joints of meat every time?

Or at least, perfectly cooked to your desired temperature, with a handy alarm that goes off to warn you to take it out of the oven at the right time (just before it reaches the 'perfect' temperature) to avoid residual heat over-cooking it (as it carries on cooking after you take it out of the oven, while it rests)?

Even works on something as small as a chicken breast?

I have to hold my hand up, and say that despite having used thermometers and temperature probes for years to check the done-ness of food (and the rest), I'd never 'invested' in a food probe that you stick in the food while you're cooking it, and leave the unit outside the cooker.

Why not? Well, to be honest, I'd never seen one in the shops in passing, never seen an article recommending them, never had one recommended by a friend, and don't really cook large joints of meat in the oven very often (er... because of the risk of over/under-cooking them!). And in the back of my mind, which never really thought about them, I assumed they were quite expensive.

But when I cooked pulled pork again last week, and was trying to perfect it, one of these would have been so handy during all those hours of cooking at a low temperature, taking the pork out to check how hot it was internally, and letting all of the heat out of the relatively-cool oven each time - I swear it took longer because of this! So I looked them up online, and discovered to my great surprise, that I could get one for a mere £12.99!

Sous Vide Chicken (with Thermomix method)

If you've never eaten chicken breast cooked sous vide, then this will be a complete revelation.

This may even 'spoil' you for eating chicken breasts cooked by other people, or at restaurants and pubs (unless they've cooked them perfectly, of course!), so be warned, you can't un-taste this! It is quite simply the most perfectly moist and tender chicken breast you will ever eat.

And there are really only four things you need to do, to get perfectly cooked chicken (oh, there's an optional extra too, but I'll leave that one until the end!).

American-Style Pulled Pork with Home-Made Barbecue Sauce

Moist, smoky, tender, slow-cooked pork, brined overnight, and rubbed with the perfect blend of spices before cooking; then shredded and mixed with the tasty cooking juices for maximum flavour...

This has a nice, subtle kick to the pork from the spice rub, and a delicious flavour and moistness from the brining. Slow cooking renders it tender, then shred and serve warm in a soft bun, with my Smoky Barbecue Sauce, and a generous scoop of my Southern-Style Slaw for the full flavour experience.

Across America, pulled pork is cooked and served in a number of ways, with and without rubs and brines, and with various different sauces - including vinegar and mustard-based sauces as well as tomato-based barbecue sauces depending on the region. I've gone with the latter, as I think it's more universally popular, and also a more versatile sauce if you're going to make it yourself (plus you can always buy a classic barbecue sauce if you don't want to make your own). I've brined the pork to increase moistness and flavour (you can skip this part if you'd rather), and used a rub for flavour as well ('Tripple D' style!) - especially for those who don't want to mix in a barbecue (or other sauce) to the pork, as this gives it bags of flavour. The smoking part of this at the end is not essential, it just gives it an added flavour dimension, akin to the pulled pork you'd find in diners the states, which would be cooked long and low in hot smokers - you could use 'liquid smoke' or smoked paprika instead. You can also cook pulled pork in a slow cooker. My suggestion is to start brining it the night before, take it out in the morning, and get it into the oven mid-morning to eat for dinner early evening. Even better the next day, after being shredded and mixed with its own juices, if you're going to be really organised - re-heats really well, and freezes and re-heats well too.

Calories approximately 100  per 50g serving (enough for one bun/roll/cob - see notes for calculation, and photo at the bottom), makes approximately 25 servings of this size, freezes/chills and re-heats very well.

The Perfect Sous Vide Turkey (and a brine to make your oven-baked turkey more succulent)

It's so unbelievably good, it's DEFINITELY not just for Christmas, or Easter, or Thanksgiving...

Aside from a turkey afficionado's dream for cooking the perfect turkey, this is also perfect for making the most extraordinary use of those frozen (single) turkey breasts marketed for family roast dinners, which come in 800g frozen packs in the supermarket - not my usual choice, but when you're initially experimenting, you don't want to be going out buying enormous, organic, rare-breed turkeys and butchering them into appropriate portions at great cost to yourself - so this is where I started off to perfect the brine and cooking.

And, with the brine and cooking time perfected, it was literally the best turkey breast I'd ever tasted in my life! So, you can stick with the frozen, more economical version, knowing it's going to turn out sublimely, or ramp it up to something more upmarket in the turkey arena, knowing you'll have a rapturous experience when you bite into that first mouthful of moist, tender, free-range, slow-growing, individually plucked and hung turkey, delicately flavoured with subtle herbs and spices, perfectly browned at the end, in a pan, to bring out those rich caramelised flavours... oh, sorry, did I make your mouth get a bit excited?!

Browning Minced (Ground) Meat - how to get maximum flavour

I thought this would be a valuable mini-post, for those who like to pack in as much flavour as possible to their dishes!

See below for how to get the most out of your mince, when browning it.