Thermapen Recipes

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An Introduction to Ceramic Grills with Kamado Joe

Posted in: BBQ, Tips, Advice & Info

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

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How To Store & Reheat Your Leftovers

Posted in: Tips, Advice & Info

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We all do it. Look at the takeout menu and decide to order far too much because it all looks delicious. However as usual our eyes are bigger than our bellies and we’re often left with a good amount of leftovers. So of course we decide to pop it in the fridge and have the rest the next day, but do you know how to safely reheat this food?

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Burns Night Haggis, Neeps & Tatties

Posted in: Meat, Lamb

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Burns Night is a commemoration of the life and work of Scottish poet Robert Burns. A celebratory supper is held each year on 25th January, and typically includes a haggis, Scotch whisky and a recital of Burns’ poetry.Traditional haggis is a nourishing combination of minced lamb’s ‘pluck’ (heart, liver and lungs) and beef together with oats, onion and spices...

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Jenny Tschiesche’s Air Fryer Ideas for Beginners — Meals, Baking & Tips

Posted in: Tips, Advice & Info

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With sales of this popular kitchen appliance at record levels, you may be wondering what all the fuss is about. Isn’t an air fryer just a glorified but healthier chip maker? It’s so much more than that. In fact, the range of possibilities is mind-blowing. Yet, as many people discover just how many tasks their air fryer can perform – from heating up leftovers, to searing steaks, and from cooking perfectly soft-boiled eggs to producing the kind of

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Chicken & Nduja Pie with Borlotti Beans

Posted in: Meat, Poultry

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Whoever said that you can’t improve on perfection had obviously never added nduja to a chicken pie. Tender thighs, spicy pork and fragrant white wine make this pie incredibly rich and unforgettable...

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Pan-Fried Duck Breast with Braised Red Cabbage, Fondant Potato & Port Sauce

Posted in: Meat, Poultry, Thermapen Chef

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This duck recipe is really something special leading up to Christmas. The duck is juicy with a crisp skin, the potatoes soft and fluffy from simmering in stock and the red cabbage full of beautiful festive spices. The duck cooks very quickly, so have your Thermapen on hand to make sure you don’t overcook it...

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Grilled Lobster with Garlic Butter & French Fries

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

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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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Genevieve Taylor's BBQ Porchetta

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

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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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How A Thermapen Will Take Your Sourdough To The Next Level

Posted in: Baking, Tips, Advice & Info

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Sourdough baking is a humble, time-honoured tradition borne out of simple ingredients and beautiful craft. The loaf is crisp and rustic, its slices chewy and flavoursome. Typically made from nothing other than good quality flour, water and a little salt, it’s also healthy and easy to digest...

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Edd Kimber's Italian Meringue Buttercream

Posted in: Baking, Chefs, Edd Kimber

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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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Smoked Trager Pulled Pork

Posted in: BBQ, Meat, Pork, Low & Slow

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Achieving smoky, melt in the mouth pulled pork couldn’t be easier with a Traeger Grill and Smoke Wireless BBQ Thermometer...

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The Smokin' Elk's Standing Rib Roast

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

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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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