by DIANE CAMP OF REYNOLDS DEVELOPMENT CHEF Download Printable PDF 8 Brix suckling belly of Pork cooked sous vide served with Bramley apple mash and a warm winter slaw Ingredients (serves four) Suckling belly pork 1kg suckling belly pork (whole belly/ribs removed and fat taken off) 4 tbsp 8 Brix verjus 50g carrots (fine dice) 50g…
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Mains
Sweet & Sour Spareribs, Rack of Lamb with Minus 8, Maple Brix Cedar Plank Salmon, Veal Cutlets with Linguine… RECIPES Roasted Veal with Minus 8 Pan Roasted Black Bass Pork Tenderloin Medallion with Yukon Gold Potato and Corn Toss, with L8 Harvest Apricot Butter Pan Roasted Halibut with White Asparagus Puree Maple Beef Brisket 8…
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Meats
When grilling, steak for example, rub some Minus 8 Vinegar onto the meat at least one minute before putting it on the grill. Then drizzle a few drops of Minus 8 onto the cooked steak after it has rested and been seasoned, right before serving. It tastes fantastic. RECIPES Maple Beef Brisket Pork Tenderloin…
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