Triple Method Cooking Recipes

  The Beef Rendang Wellington is a sophisticated marriage of British tradition and Southeast Asian spice. In this version, we swap the classic mushroom duxelles for a dry, aromatic Beef Rendang —a slow-cooked curry reduced until the oils caramelise. Instead of a heavy crepe layer, we use large spinach leaves to wrap the tenderloin, providing a moisture barrier that keeps the pastry crisp. It’s a spectacular "showstopper" dish that delivers a punch of galangal , lemongrass , and toasted coconut , transforming a standard roast into a fragrant, melt-in-your-mouth experience that is surprisingly lower in sugar than many glazed roasts. Ingredients 1 lb (500g) Beef tenderloin (centre-cut) 1/2 cup Beef Rendang paste (reduced until very thick/dry) 1 sheet Low-fat puff pastry (chilled) 6–8 large Spinach leaves (blanched and dried) 1 Egg (beaten, for wash) 1 tbsp Olive oil Optional: Shredded toasted coconut for the rendang mixture Instructions Sear: Season the beef and sear...

  These Lamb Adobo Hand Pies are a savoury fusion of the classic Filipino braise and the portable convenience of a traditional pasty . By slow-cooking the lamb in a "dry" adobo style—reducing the vinegar and soy sauce until it coats the meat like a thick, tangy glaze—we create a filling that is intensely flavourful without being soggy. The richness of the lamb is perfectly cut by the sharp acidity of the vinegar, making every bite a sophisticated balance of salt, acid, and earthiness. Lamb Adobo Hand Pies Ingredients 1 lb Lean ground lamb or finely diced leg of lamb 1/3 cup Cane vinegar (or apple cider vinegar) 1/4 cup Low-sodium soy sauce (or coconut aminos ) 6 cloves Garlic, smashed 1 tbsp Whole black peppercorns 2 Bay leaves 1 package Whole-wheat pie crust or sprouted-grain dough 1 Egg (for egg wash) Method The Filling: In a skillet, brown the lamb over medium heat. Drain excess fat. Braise: Add vinegar, soy sauce, garlic, peppercorns, and bay leaves. Simmer ...

  🥘 Tepsi Bamya Pilaf   This recipe is a comforting fusion that combines the tender, flavourful stew of Iraqi Tepsi Bamya (Okra tray bake) with a spiced, absorbent rice method similar to Turkish Pilaf . The result is a one-pan, hearty dish where the savoury, tomato-rich okra and lamb are baked directly with the rice, infusing the grain with deep Middle Eastern flavour. It's a convenient and deeply satisfying family meal. 📝 Ingredients For the Lamb & Okra Base (The Tepsi) 1 lb lamb or beef stew meat , cut into 1-inch cubes 1 lb fresh or frozen baby okra (if fresh, trim and blanch briefly) 1 large onion , finely chopped 4 cloves garlic , minced 1 (15 oz) can tomato sauce (or pureed tomatoes) 1/4 cup tomato paste 1/4 cup lemon juice (essential to cut the 'sliminess' of okra) 1 cup beef or vegetable broth 2 Tbsp olive oil 1 tsp ground cumin 1/2 tsp allspice Salt and black pepper to taste For the Pilaf (The Rice) 1.5 cups Basmati rice , rinsed well 1.5 cups broth (i...

  🏔️ Himalayan Kjøttkaker ( Tibetan Spiced Meatballs ) 🇳🇴 This recipe transforms the classic Norwegian Kjøttkaker into a bold, high-mountain dish. The meatballs are traditionally bound with potato and milk, giving them a tender texture. In this fusion, we use a blend of yak /beef/pork and infuse them with Tibetan essentials like fresh ginger, garlic, and cardamom . They are then gently simmered in a rich, savoury shabhalu -style broth thickened with a hint of barley flour . The result is a profoundly warming, complex, and celebratory main course, best served alongside creamy mashed potatoes or rice. 📝 Ingredients I. For the Kjøttkaker (Meatballs) 1 lb Ground meat (traditional blend: half ground beef/yak, half ground pork) 1/2 cup Milk or cream 2 tablespoons Potato starch or all-purpose flour 1 teaspoon Salt 1/2 teaspoon Ground black pepper 1/4 teaspoon Ground cardamom 1 tablespoon Fresh ginger, grated 1 clove Garlic, minced II. For the Himalayan Shabhalu Sauce 2 tablespoon...