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Tom Kerridge Restaurant

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 Telegraph.co.uk

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

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from BBC Food

Tom Kerridge’s spaghetti Bolognese

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from Telegraph.co.uk

Veal chop with black-pudding mash and shallot and red-wine gravy recipe from Tom Kerridge

Veal chop with black-pudding mash and shallot and red-wine gravy recipe from Tom Kerridge #veal #kerridge #pubfood

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from The Times

Roast pork belly with rhubarb sauce

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Tom Kerridge, Michelin starred chef, restaurant owner and ambassador of Love Porks’s 2015 Pulled Pork campaign has released his first in a series of recipes aimed at inspiring people to put Pulled Pork on the menu at home. The recipes are easy to follow, nutritious and absolutely delicious!

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