Thermapen Recipes

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Kenny Tutt's Cheese & Onion Sausage Rolls

Posted in: Meat, Pork, Chefs, Kenny Tutt, Thermapen Father's Day Recipes, Celebrations

19645 Views

Kenny Tutt shares his recipe for cheddar, sage and caramelised onion sausage rolls. The humble sausage roll has graced many a picnic basket over the years and rightly so. Beautiful, seasoned pork meat wrapped in golden flaky pastry is surely one of the ultimate comfort foods...

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The Smokin' Elk's Jerk Pork Wraps

Posted in: BBQ, Meat, Pork, Chefs, The Smokin Elk, Thermapen Father's Day Recipes, Low & Slow

19940 Views

The Smokin’ Elk shares his recipe for BBQ jerk pork wraps with a charred corn and pineapple salsa. You’d usually associate pulled pork with sweet flavours, but this works perfectly with bold punchy flavours like jerk. When you pair it with my caramelised pineapple salsa, magical things happen...

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Genevieve Taylor's Steak & Chips Butty

Posted in: BBQ, Meat, Beef, Chefs, Genevieve Taylor, Thermapen Father's Day Recipes, Date Night

20036 Views

Live fire cook, author and teacher Genevieve Taylor gives us a preview of her latest book, ‘Seared‘, with this incredible steak and chips butty recipe...

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Rosemary & Garlic Roast Leg of Lamb with Golden Roast Potatoes

Posted in: Meat, Lamb, Thermapen Chef

19893 Views

This classic roast leg of lamb is the perfect recipe for spring celebrations. Cooked with rosemary and garlic, we served it with crispy potatoes, vibrant braised leeks, mint sauce and gravy...

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How to Rest Meat — The Ultimate Guide

Posted in: BBQ, Chefs, Tips, Advice & Info, Mike Tomkins, Low & Slow

43982 Views

Why is resting meat important? What difference does it make to the quality of the food? What is the best method for resting meat? MasterChef finalist 2021 Mike Tomkins answers these questions and more in this ultimate guide...

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Herb-Crusted Rack of Lamb with Pearl Barley

Posted in: Meat, Lamb, Thermapen Chef

19660 Views

Elevate your traditional roast lamb recipe with this elegant and flavour filled herb-crusted rack of lamb. Loaded with garlic, rosemary, parsley and parmesan, this centrepiece is sure to be a crowd pleaser. Serve with parmesan-topped pearl barley and savoy cabbage for a twist on your usual roast accompaniments...

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The Ultimate Guide To Tempering Chocolate

Posted in: Chefs, Sweet Treats, Tips, Advice & Info, SoSaSe Chocolat

21330 Views

For anyone involved in chocolate or patisserie, accurate and fast reading thermometers are a must-have tool. The Thermapen One thermometer is the market leader for this requirement. With one second readings, unparalleled accuracy, and an auto-rotating display, it’s the thermometer of choice for chocolatiers and pastry chefs worldwide...

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Cooking to Temperature Over Time with Jim Moore

Posted in: BBQ, Chefs, Tips, Advice & Info, Only Slaggin

19699 Views

Jim Moore, AKA Only Slaggin, is prolific in the BBQ community for his succulent and adventurous cooks, all cooked perfectly to temperature. So we asked him to talk to us about why being on #TEAMTEMPERATURE is so important when it comes to cooking with meat and fire. With temperature as your guide, and a Thermapen as your trusty sidekick, you’ll be cooking perfectly juicy and delicious BBQ food all year long...

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Edd Kimber's Salted Caramel filled Chocolates

Posted in: Chefs, Sweet Treats, Edd Kimber, Autumn

20019 Views

This recipe is on the difficult side but follow the steps and temperatures with your Thermapen carefully and you will have chocolates that look like they have come straight out of a chocolate shop...

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Edd Kimber's Italian Meringue Buttercream

Posted in: Baking, Chefs, Edd Kimber

20468 Views

This is a proper buttercream, made with egg, boiling sugar syrup and butter. You’ll find it’s beautifully smooth, not too sweet and perfect for frosting cakes or cupcakes. However, to get it right you must have the temperatures spot on...

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Simple Vanilla Fudge by Baking Bar

Posted in: Sweet Treats

19048 Views

A lot of people are daunted by even the thought of making fudge, but as long as you have a good recipe and know the temperature to follow it can be a fun and amazing experience. Home-made fudge tastes so much better than shop bought, not only because its fresher but because of the fact you made it with your own hands...

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Nick Nairn's Roast Lamb and Dauphinoise Potatoes

Posted in: Meat, Lamb, Chefs, Nick Nairn, Autumn

30680 Views

This is my ideal meal. Slow–cooked lamb is so full of flavour, melting in texture and particularly moreish coated with this rich wine glaze. Five hours may seem a long time to cook a joint, but believe me it will be worth it, especially with my creamy dauphinoise potatoes...

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