Thermapen Recipes

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Introducing The New Thermapen One

Posted in: BBQ, Meat, Tips, Advice & Info

18687 Views

Quick, accurate and easy to use, the Thermapen One is designed to take the guesswork out of every cooking challenge, from perfect roasts, to triumphant BBQs, magnificent cakes and delicious jams...

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Genevieve Taylor's BBQ Porchetta

Posted in: BBQ, Meat, Pork, Chefs, Genevieve Taylor

20366 Views

Slowly cooked on the rotisserie, this BBQ porchetta is succulent with a beautiful crisp crackling. Outdoor cooking master Genevieve Taylor recommends cutting this into thick slices and serving in a soft bun, or as an incredible roast with all the trimmings...

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Sumac Spatchcock Chicken, Lemon Potatoes & Moroccan Salad

Posted in: Meat, Poultry, Thermapen Chef

19720 Views

A favourite spice in the Middle East, sumac has a fantastic tart flavour that elevates almost any dish. This sumac spatchcock chicken pairs beautifully with the soft, lemon potato wedges and Moroccan salad with pistachios and dried fruit. It’s the perfect fresh summer recipe to share with family and friends...

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Marcus Bawdon's Temperature VS Time BBQ Chickens

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

19359 Views

There’s nothing worse than dry chicken. How to avoid it? Cook to temperature over time. Temperature-based cooking is paramount to achieving perfectly done, great tasting food. Not only does it let you know that your food is safe to eat, it helps you catch it at its most succulent point...

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An Introduction to Ceramic Grills with Kamado Joe

Posted in: BBQ, Tips, Advice & Info

20785 Views

Kamado Joe’s iconic red domes replicate wood oven cooking through the perfect distribution of heat and smoky flavour...

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Becky Excell's Fried Jam Doughnuts

Posted in: Baking, Chefs, Sweet Treats, Becky Excell, Celebrations

19959 Views

Why on earth is it so hard to find a gluten-free jam doughnut? Well, the search is finally over. These little golden nuggets of joy are crisp on the outside, fluffy in the middle and oozing with raspberry jam...

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An Introduction to Wood Pellet Grills with Traeger

Posted in: BBQ, Tips, Advice & Info

21079 Views

At Thermapen we believe in achieving consistently perfect results using smart cooking. One brand who shares these values is Traeger Grills. A high quality grill and thermometer work hand-in-hand to create incredible food, cooked to perfection...

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Herb Crusted Pork Medallions with Cauliflower & Tahini Salad

Posted in: Meat, Pork, Thermapen Chef

18951 Views

Pork loin is a lean cut of meat, which means that if you’re not careful it can end up dry. Cooking it to temperature will ensure it stays nice and tender...

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Baked Hake, Lemon Caper Dressing & Fennel Potato Gratin

Posted in: Fish, Thermapen Chef

19682 Views

Fresh, lemony fish meets rich, creamy potatoes and fennel in this simple recipe. Baked with plenty of oil and lemon, removing the fish from the oven at 60°C will ensure it stays beautifully soft and juicy...

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Kenny Tutt's Roasted Rib of Beef & Horseradish Cream

Posted in: Meat, Beef, Chefs, Kenny Tutt, Christmas

18857 Views

The rib of beef is a glorious thing and isn’t referred to as “prime” rib for nothing. It really is the Rolls Royce of the roast and a real treat. This spectacular centerpiece is best served pink and juicy, and the very best way to ensure the perfect result is to cook to 55°C for a medium rare finish...

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Roast Beef, Celeriac Steak & Maple Glazed Carrots

Posted in: Meat, Thermapen Chef, Autumn

19502 Views

This roast topside of beef is seared and then pot roasted for maximum flavours and juiciness. We used our DOT Digital Oven Thermometer to make reaching the perfect temperature super easy, then double checked it with the Thermapen to ensure it was just right all the way through...

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Buying From Your Local Butcher: Poultry

Posted in: Meat, Poultry, Chefs, Tips, Advice & Info, Simon May

19318 Views

How can you shop for the best quality, tastiest meat? What interesting cuts can you buy, and how should you cook them? Buying meat from a butcher can seem a little intimidating when you’re used to picking the same packets of meat off the supermarket shelves, and you might not be sure what to ask for. So we asked an experienced chef...

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