Thermapen Recipes

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Kenny Tutt's Roast Goose with Mulled Plums

Posted in: Meat, Poultry, Chefs, Kenny Tutt

19170 Views

Rich, perfectly cooked roast goose and sweet, festive mulled plums make the perfect pairing in this Christmas recipe by Kenny Tutt. To make your bird one to remember, cook to 65-70°C using your Thermapen. The meat will rise to a safe temperature of 74°C as it rests.

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Billy & Jack's Roast Monkfish with Lemon Bhaji

Posted in: Fish, Chefs, Billy & Jack

19158 Views

This delicately spiced monkfish is beautifully soft and paired wonderfully with the light beetroot curry sauce, fennel and preserved lemon onion bhaji...

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Asian-Style Steamed Pork Burgers with Poke Marinaded Vegetables

Posted in: Meat, Pork, Thermapen Chef, Date Night

19154 Views

These Asian-inspired pork burgers are the perfect combination of sweet, spicy and umami flavours. Juicy steamed pork patties meet sweet mirin caramelised onions, crunchy poke marinated vegetables and a generous dollop of sriracha mayo inside a soft sesame seed bun. A fun and flavoursome twist on your ordinary cheeseburger.

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How To Cook The Ultimate Christmas Turkey

Posted in: Meat, Poultry, Chefs, Christmas

19145 Views

Cooking a safe and succulent Christmas turkey can be a daunting task, but at Thermapen we believe it can be a simple and stress-free experience. We have created an ASMR video that aims to show just how relaxing cooking Christmas dinner can be with a Thermapen, plus this easy but impressive recipe so you can try it out yourself...

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How to Perfectly Preserve Meat Using Your Freezer

Posted in: Meat, Tips, Advice & Info

19138 Views

We are all trying to limit the amount that we go to the shops these days, so it’s useful to know how we can make our food last longer. Freezing is a great way to do this; there are however some key rules that we must follow to stay safe and to ensure that we still get to enjoy the best quality possible...

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Barbechoo's Apricot And Pine Nut Sausage Meat Stuffing

Posted in: Chefs, Barbechoo, Christmas

19121 Views

Christmas dinner is one of the most important cooks of the year. We plan every element that will make it on to the plate and strive for perfection with all of them. In my house, there are 3 things that must be done well or Christmas dinner just wouldn’t be the same – the ham, the roast potatoes and the sausage meat stuffing...

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Kenny Tutt's Chicken, Gammon & Black Pudding Pie

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

19108 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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Richard Holden's Lemon & Thyme BBQ Chicken

Posted in: Meat, Poultry, Chefs, Richard Holden, Thermapen Father's Day Recipes

19085 Views

This lemon and thyme chicken is the perfect choice for a light summer evening dinner, perfectly paired with a tomato and rocket salad. Here Richard shows you step-by-step how to BBQ your chicken both safely and correctly using the Thermapen Professional, resulting in a moist chicken breast full of flavour...

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Jon Bradburn's Korean-Style Chicken Shawarma

Posted in: BBQ, Meat, Poultry, Team Temperature

19083 Views

This Korean-inspired Chicken Shawarma recipe saw Jon Bradburn take the prize for Team Temperature's Big BBQ Challenge, Kebab Week. Served with homemade pickles, chilli sauce and garlic mayo, this recipe brings together powerful Korean BBQ flavours with the much-loved chicken shawarma.

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Richard Holden's Beef Wellington

Posted in: Meat, Beef, Chefs, Richard Holden

19059 Views

Ensuring a beef wellington is perfectly cooked for your liking is pretty impossible without cooking by temperature, and it’s a tragedy to cut into it after all of your hard work and discover that it is over or under done. The temperatures for rare, medium and well done beef are 52°C, 60°C and 71°C, but the temperature of the beef continues to rise while it rests, so it’s best to cook it a little under the final temperature that you would like it

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Billy & Jack's Roast Turkey, Sausage and Cranberry Ballotine

Posted in: Meat, Poultry, Chefs, Billy & Jack, Christmas

19057 Views

Billy & Jack‘s succulent ballotine paired with a crisp bubble and squeak fritter, pan fried wild mushrooms and steamed brussels sprouts. The dish is a simple blend of traditional and modern elements of the Christmas dinner, packed with comforting, meaty flavours and sweetened with a light cranberry gel...

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Sirloin Steak, Smoked Garlic Mash & Mushroom Pithivier

Posted in: Meat, Beef, Thermapen Chef, Thermapen Father's Day Recipes, Date Night

19045 Views

This recipe is FANCY. Perfect for special occasions, this dish really won’t fail to impress. Step aside steak and chips, and welcome buttery medium rare sirloin with an abundance of mouthwatering sides...

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