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Cityscape Foodie File
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Cityscape hits up Cashmere Cuisine's Kurt Robinson for some BBQ pointers. DRY-AGED RIB-EYE Salt, pepper and a BBQ is all you need. Why Rich and beefy this fatty cut, dry-aged to perfection, is the BBQ king pin. How Sear over medium-high, direct heat until charred, 3–4mins perside. Move to medium-low, indirect heat and continue grilling before searing edges. Pro tip Let the meat reach room temperature before cooking. FRESH SALMON A light alternative to red meat. Why A rich yet delicate protein and excellent source of Omega 3. How Place on tinfoil and sprinkle with a small amount of brown sugar, salt, pepper, squeeze of lemon juice and sweet chilli sauce. Wrap tightly to seal and cook for about 20mins on medium heat with BBQ lid down. Pro tip Get boneless salmon to avoid those pesky pin bones. MEATY STICKY PORK RIBS No knife and fork required! Why A tasty moreish pork cut perfect for the whole family. How Marinate ribs overnight in a good smoky BBQ...