Thermapen Recipes

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The Smokin' Elk's Standing Rib Roast

Posted in: BBQ, Meat, Beef, Chefs, The Smokin Elk

20097 Views

This spectacular standing rib roast by BBQ master The Smokin’ Elk, cooked to medium rare perfection with the DOT Digital Oven Thermometer and Thermapen One. A special cut of meat always deserves a special gravy too, so I’m also going to show you how to make that!

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Cranberry-Glazed Turkey with Spiced Potatoes

Posted in: Meat, Poultry, Chefs, Christmas

18716 Views

This cranberry-glazed turkey is bursting with traditional festive flavours, but paired with some fresh takes on the classic sides. Wild rice stuffing, pickled red cabbage and spiced potatoes make this Christmas dinner one to remember.Cooked to perfection using the new Thermapen One...

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Kenny Tutt's Chicken, Gammon & Black Pudding Pie

Posted in: Meat, Poultry, Chefs, Kenny Tutt, Celebrations

19134 Views

This chicken, gammon and black pudding recipe takes the stress out of it and makes the whole experience a much more enjoyable affair. This also makes a fantastic centrepiece of any festive buffet and certainly takes the beige away.

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Whole Roasted Chicken with Paneer & Coconut Dahl

Posted in: Meat, Poultry, Thermapen Chef

19412 Views

This whole roasted chicken recipe has lots of beautiful, gentle curry flavours running through it. To ensure the chicken is perfectly cooked to 74°C, we recommend using the DOT Digital Oven Thermometer to receive an alert once it’s done...

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Mike Tomkins' Perfect Herb-Crusted Rack of Lamb

Posted in: Meat, Lamb, Thermapen Father's Day Recipes

21241 Views

This recipe for herb-crusted rack of lamb by Mike Tomkins is all about good quality meat, fresh herbs and cooking the lamb perfectly. The trick to getting beautifully pink medium rare lamb, while allowing the fat to render and the crust to become nice and crisp, is to slowly bring it up to a temperature of 55°C ...

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Juicy & Perfectly Done: How to Rest Meat Properly

Posted in: BBQ, Meat, Chefs, Tips, Advice & Info, Marcus Bawdon, Low & Slow

34858 Views

The process of cooking meat is not complete once it’s off the heat. Understanding how to rest meat properly is key to getting it perfectly cooked and juicy. We used our temperature knowledge to answer common questions about resting...

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Supergolden Bakes’ Easy Homemade Blackberry Jam

Posted in: Sweet Treats

19525 Views

Recipe developer and author behind Supergolden Bakes Lucy Parissi has loved blackberry picking ever since she was a child, and one of...

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Italian Meringue with Baked Apricots & Hazelnut Cream

Posted in: Baking, Sweet Treats, Thermapen Chef, Date Night

19757 Views

Light Italian meringue, sweet baked apricots and a delicious hazelnut cream are a match made in heaven. This dessert would go down a...

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Grilled Lobster with Garlic Butter & French Fries

Posted in: BBQ, Fish, Chefs, Humble Plates, Date Night

20352 Views

Simple in ingredients but a challenge in technique, this recipe is a great way to broaden your cooking skills and try a more decadent feast on the BBQ. For safe and juicy lobster meat, ensure to cook the lobster to 60°C using your Thermapen...

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Kenny Tutt's BBQ Pork Chops with Apples, Onions & Sage

Posted in: BBQ, Meat, Pork, Chefs, Kenny Tutt

19035 Views

These BBQ pork chops are simple, rustic and full of flavour. I recently served them at a family BBQ and it went down a storm. You can also be creative by throwing in a few boiled potatoes or wedges of fennel into the tray for a fantastic one pot meal..

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Porchetta with Caramelised Apples & Pear Salad

Posted in: Meat, Pork, Thermapen Chef

19502 Views

Juicy porchetta, crisp, salty crackling and sweet caramelised apples is a flavour combination made in heaven. Add to that a beautiful blue cheese and pear salad and you’ve got a truly mouthwatering dish...

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Roast Topside of Beef with Hasselback Potatoes

Posted in: Meat, Beef, Thermapen Chef

25896 Views

Perfectly pink roast topside of beef, slathered in tarragon butter and served with buttery hasselback potatoes, together with pearl onions and woodland mushrooms braised in white wine, chicken stock and thyme...

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