FINALLY. The sun is back. That means we all have to spend as much time as possible outdoors until it starts snowing again (probably next week).
These cuts of prime quality meat weigh 1kg EACH and have been dry-aged for four weeks
So if you're planning a barbecue this weekend, make sure you enter this competition. The prize is two huge, juicy T Bone steaks from @FrostyButcher, aka the owner of Frost W H Butchers in Chorlton precinct.
These cuts of prime quality meat weigh 1kg EACH and have been dry-aged for four weeks, so they'll knock anything else on your BBQ into the flower beds. Expect all the local cats and dogs to come racing when these start sizzling.
To enter the competition to win them, just go to @GordoManchester on Twitter.
And here's what we'd do with the steaks if we were allowed to win (we're not). This chilli and cumin marinade is from Cabana the Cookbook – an essential text for fans of barbecue cooking. The writers travelled Brasil gathering inspiration for the vibrant, exotic recipes. Never again will you settle for a plain old sausage on a bun.
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Chilli and Cumin Marinade Ingredients 70g red chillies, deseeded and roughly chopped |
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5-6 garlic cloves, roughly chopped |
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3 tablespoons mirin |
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2 tablespoons red wine vinegar |
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2 teaspoons sea salt |
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1 heaped teaspoon cumin seeds, toasted |
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¼ teaspoon dried oregano |
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60ml light olive or sunflower oil |
Method: Put all the ingredients in a small food processor and blend to a smooth, wet paste suitable for coating meats and fish. Use immediately or refrigerate for up to a week in a clean sealed jar.
Cabana use it on their hanger steaks, lamb, and picanha burgers.
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