Peppered fillet of beef with sweet roast shallots and ...
2. Place the shallots in a pan of boiling water and blanch for a couple of minutes. Drain and put to one side. 3. Coarsely crush the peppercorns in a pestle and mortar or mini-blender. Put on a plate with 1 tbsp salt and roll the beef fillet over ... [... more]
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8" Filleting Knife ProCook® Elite TPR
 With its flexible blade this is what you need to fillet those freshly caught fish. The knives are stone ground and forged by hand only the finest high-grade carbon stainless steel is used to give the knife remarkable strength durability long-lasting [... more]
£15.00
Pro Cook |
8" Filleting Knife ProCook® Elite Steel
With its flexible blade this is what you need to fillet those freshly caught fish. The knives are stone ground and forged by hand only the finest high-grade carbon stainless steel is used to give the knife remarkable strength durability long-lasting [... more]
£15.00
Pro Cook |
8" Filleting ProCook® Italian Classic
With its flexible blade this is what you need to fillet those freshly caught fish. The knives are stone ground and forged by hand only the finest high-grade carbon stainless steel is used to give the knife remarkable strength durability long-lasting [... more]
£12.00
Pro Cook |
Seared Barramundi Fillet with Rocket Pesto Fennel Clams ...
4 x 200g/7oz portions of wild barramundi cut from a skinless fillet 600g/1lb5oz waxy potatoes such as Charlotte and Belle de Fontenay varieties 4. Trim the outer layer of the fennel and dice into 1cm/1/2in cubes. 5. Gently heat the olive oil, add ... [... more]
BBC |
Fillet of trout wrapped in parma ham with wilted spinach
1. Carefully wrap the parma ham slices around the trout fillet. 2. Heat the oil in a non-stick frying pan and fry the trout gently for 3-4 minutes on each side, or until the fish is cooked through. 3. Meanwhile, for the spinach, heat the oil in a ... [... more]
BBC |
Pork fillet stroganoff
1 Remove any membrane from the pork fillet and discard. Cut into thin strips on the slant about 1cmx6cm 1/2in x 21/2in. Season the meat with salt and pepper. 2. Heat a large non stick frying pan until hot, add a little oil when very hot and add ... [... more]
BBC |
Roasted Fillet of Seabass
1. Wash and dry the seabass fillet. Wrap it in the pancetta. 2. Heat the oil in a frying pan and pan-fry the seabass for two minutes on either side. Add the orange segments to the pan and heat for a further minute. 3. Gently melt the butter in a ... [... more]
BBC |
Steamed red snapper fillet with chilli and herb dressing
1. Place the sugar snap peas into a steamer, set over a pan of simmering water. Place the snapper fillet on top of the bed of peas and season with salt and pepper. 2. Drizzle the fish with soy sauce and a little sesame oil. Place the lid on the ... [... more]
BBC |
Fillet of turbot with clams, cockles and chardonnay
4 pieces of turbot fillet, weighing about 175g/6oz each, skin on 1. Scrub the clams and cockles with a stiff brush to remove any sand or dirt, then wash in plenty of cold water and set aside. 2. If you don't have a steamer big enough for cooking ... [... more]
BBC |
Herb-crusted pork fillet with apple and mustard Puy lentils
2. To make the herb crust, mix together the herbs, garlic, olive oil and honey. Roll the pork fillet in the mixture to coat well. 3. Heat a pan until it's red-hot. Add the herb-crusted pork and sear for one minute on each side. Transfer to the ... [... more]
BBC |
Seared Lamb Fillet on Ciabatta with Stilton Butter
1 lamb fillet, trimmed and brushed with olive oil and thyme and seasoned with salt and pepper 1 slice, lengthwise, of ciabatta, brushed with olive oil and crushed garlic 1. Mix the stilton and butter into a paste, lay it on a sheet of cling film ... [... more]
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