Roast chicken is exactly the kind of comforting, uncomplicated meal that even the most basic of cooks can pull together. This recipe calls for chicken forequarters which is a cut where the breast and wing are connected. Here you get the best of both worlds: a sublime breast fillet to slice and enjoy plus the illicit joy of a wing to pick up and nibble on.
The classic Tournedos Rossini is within easy reach with the City Larder Madeira Sauce. Created at City Larder HQ by our team of skilled chefs using only top-notch ingredients.
Robbie's hot tip - season your steak with salt only prior to cooking but keep the freshly ground pepper until it is finished as otherwise the pepper will burn and taste bitter.
Make this pub classic in your own home with exciting new range of City Larder premium finishing sauces. Chef Robbie Bell gives you his top cooking tips for the guaranteed steak deliciousness: start with generously seasoning your steak with salt, add the steak to a pan that is good and hot, leave it to cook and get some colour before turning over, and finally, let it rest before serving.
Sauce au Poivre, the fancy French sauce infused with pepper, Cognac, and cream is traditionally paired with steak, and yet equally delightful on pork, salmon, or tuna. Our new City Larder Pepper Sauce is a rich, complex sauce with a comforting pepper warmth that will elevate your mid-week meal in minutes.
Empty the contents of the jar into a small pan and heat gently for 2-3 minutes until warmed through, about 90 degrees Celsius. Alternatively, remove the lid and with the jar in a bowl (to catch any spills) place in the microwave and heat in small bursts until thoroughly warm. Time and percentage power will vary according to your device. Read the full post for more tips.
Sourced from the pristine waters of Tasmania, City Larder Premium Atlantic Salmon is first dry-cured then cold-smoked for 24 hours. Of course, you can serve it straight-up as an entrée for two people or a main course for one. You could add to such classic dishes as pasta, risotto, and quiche or you could try these simple recipes.
Crispy skinned-fish is easier than you might think. Robbie has a few tips to help you create a restaurant worthy meal in your own kitchen, any night of the week.
Cooking the salmon fillet skin-side down for most of the way through insulates the delicate flesh from the direct heat, resulting in a moist interior and a crispy skin.
There’s a rule of thumb that many chefs swear by: everything that grows above the ground should be put into water that’s already boiling, everything that grows underground should be put into cold water and bring everything to a boil together. The one exception is new potatoes.
This flavoursome meal brings together all the best things about cooler weather: root vegetables, succulent meat and plenty of flavour. Plus, it's just a little bit fancy!
Bound by structure yet tender at heart, a City Larder terrine is the foundation stone of a great meal. Each slice gets the royal treatment from our team of chefs, so you can enjoy a flawlessly executed, restaurant-quality product at home.
With all the care that goes into making our terrines, we hope you take just as much care when serving them. All you need to do is gather your tools and plate with respect.