Hawksmoor at Home: Meat - Seafood - Sides - Breakfasts - Puddings - Cocktails by Huw Gott and Will Beckett and Richard H. Turner

  • Steak in butter

    from Hawksmoor at Home: Meat - Seafood - Sides - Breakfasts - Puddings - Cocktails Hawksmoor at Home by Huw Gott and Will Beckett and Richard H. Turner

    • Categories: Grills & BBQ; Main course; Cooking for 1 or 2; British
    • Ingredients: beef bone-in rib-eye steaks; butter; garlic
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Notes about this book

  • metacritic on May 12, 2024

    There is a missing recipe here that is at the heart of this cookbook, which is cooking steak. They call for a salt mixture and offer key tips. The combination of smoked maldon, maldon, and black pepper is magic when combined with a wood-fire grilled steak.

Notes about Recipes in this book

  • Burger buns

    • JFM on June 26, 2013

      Unbelievable - but really, really very, very good! 21.6.2013 jfm

  • IPA short ribs

    • LizzieLozza on November 30, 2017

      Made a very simple version of this with no marinade using two ribs of 0.5kg for two people. Used mixed root veg of potatoes, carrots, and celeriac which I browned with garlic and shallots. Then bottle of ale and 1litre of beef stock. Was cracking and the leftover root veg was wolfed down by the baby!

  • Creamed spinach

    • metacritic on May 12, 2024

      This is a fantastic recipe. My favorite creamed spinach by miles. It is fairly simple - an infused cream - that is redolant with rosemary, anchovies, and nutmeg.

  • Buttered carrots

    • metacritic on May 12, 2024

      A good recipe for late-season carrots. They are slowly cooked in a mixture of butter, water, thyme, and honey. The flavors deepen and the carrots cook but don't lose their bite.

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  • ISBN 10 1409052044
  • ISBN 13 9781409052043
  • Published Oct 13 2011
  • Format eBook
  • Language English
  • Countries United Kingdom
  • Publisher Random House (Digital)
  • Imprint Preface Digital

Publishers Text

Hawsmoor at Home should be covered in fingerprints and splashes of food, as it's a great hands-on book to use every day.' HESTON BLUMENTHAL 'When we started out we had a simple plan - to open the best steak restaurant in London. We travelled the world searching for the perfect steak, but discovered that beef from traditional breeds, reared the old-fashioned way right here in Britain, and cooked simply over real charcoal, packed more flavour than anything we tried on our travels.' The critics have hailed Hawksmoor as one of the great restaurant openings of recent years. Their credo is simple: the best ingredients - dictionary-thick steaks from Longhorn cattle traditionally reared in North Yorkshire by multi-award-winners The Ginger Pig, dry-aged for at least thirty-five days, simply cooked on a real charcoal grill. Their cocktails, wines and desserts too have been applauded to the echo. Hawksmoor at Home is a practical cookbook which shows you how to buy and cook great steak and seafood and indeed much else (including how to cook the both the 'best burger in Britain' and the 'best roast beef in Britain'); how to mix terrific cocktails and choose wine to accompany your meal. Above all Hawksmoor at Home entertains and informs in the inimitable 'Hawksmoor' way.

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