It's been a while since we've done something "proper" so big cheers to James at @hask_hells fpr asking us to review some of his wares.
This is the Mocha rub with cocoa powder, paprika; cinnamon & naga chilli.
We put the rub on some amazing Brazilian picanha steaks and let rest for an hour or so. Grilled over searing hot coals (just enough to warm em through obvs!) then served simply sliced.
Really nice flaviur, not as much punch from the naga as we expected & alot of cinnamon coming through. But overall a really warming, almost Moroccan style rub that with a touch ot smoked sea salt over the steaks was definitely a bbq banger.
Might try it in a chicken tagine next time 🔥
Check out www.haskhells.co.uk
#burntofferings #haskhellshotsauce #hotsauce #chilli #bbq #instabbq #instafood #foodporn #spicy #steak
Reposted from @alex_seventhcircleartworks Get yourself over to @howlinghops and grab a bargain price case with free delivery.
#howlinghops #craftbeer #craftnotcrap #beer #stayhome #hackney #london #ipa #motorhead #beerdrinkersandhellraisers - #regrann
A nice mix of chillies just gone in from our greenfingered guitar god @theriffmastergeneral Davy Grudge.
#burntofferingsmag #thegrudge #chillies #homegrown #mancave #greenhouse
Using a few glugs of Birra Baladin Isaac witbier to create a nice sauce with sliced chorizo picante, red onions and chestnut mushrooms.
#burntofferingsmag #chorizo #birrabaladin #witbier #beer #cook #chef #grill #food #instafood #foodporn
Roasted spiced pheasant anyone?!
I was gonna bbq this but didn't want to mask the flavours with smoke for once! Pheasant is not too rich considering its game so takes the spiced seasoning well.
So the recipe is as follows...
1 star anise
1/2 tsp all spice
1/2 tsp cinnamon
1/2 tsp sea salt flakes
4 cloves
10 black peppercorns
Butter
1/2 an orange
1 pheasant (approx 600g)
Rub the pheasant all over with butter. Grind up your spices and seasoning and sprinkle all over the skin. Roast uncovered at 220c for around 30-40 mins or until the internal temp reaches 63c. Baste regularly with the butter and oil in the pan.
When cooked remove from the oven and let it rest for 10 mins to allow all the juices to settle in the meat
I served it up with cauliflower mash, steamed purple kale, roasted beetroot crisps and a port wine reduction (i basically added a large glass of port to the meat juices left in the pan and reduced it down). - Alex
#burntofferingsmag #foodporn #instafood #cooking #chef #cook #kitchen #pheasant #game #spices #roast