B?°nh M?¨ is a Vietnamese sandwich is made with a soft white baguette filled with meat and lots of toppings and condiments Äì pick and mix and add as many, or as little as you like!
Recipe by¬PAUL FOSTER
Paul Foster serves up a fantastic barbecued Irish bavette steak recipe, served with a vibrant green sauce, IPA-braised onions and charred potatoes for a truly next-level barbecued beef dish. Make sure when slicing the beef you do so against the grain for the most tender results.
Recipe by¬PAUL WELBURN
Paul Welburn serves up a stunning glazed picanha steak recipe, with rich, umami flavours of beer, barley and malt. The beef is served with salsa verde and charred baby leeks to add a little freshness, which is important in terms of balancing the rich, beefy flavours in the dish.
Using shrimp paste here gives these fantastic Indonesian beef skewers a brilliantly authentic flavour. ItÄôs easily found in specialist stores (in small tubs), and once opened keeps quite well in the fridge. Otherwise, you might like to try substituting it with Chinese five-spice powder.
Otherwise known as pho this traditional beef noodle soup soup is associated with the city of Hanoi, where the first pho restaurant opened in the 1920s. It always includes rice noodles and is generally served with Asian basil, mint leaves, lime and bean sprouts so that they can be added to the soup at the table.
This recipe for grilled rib-eye steak makes the most of this premium yet affordable cut and is complemented by a decadent shallot butter. One top tip is ensuring steaks are brought to room temperature by removing them from the fridge 30 minutes before cooking.
Helen Graves serves up a stunning Irish porterhouse steak recipe, served with a rich beer and bone marrow sauce to complement this luxurious cut of beef. A temperature probe will come in handy for getting the steak cooked to just the right level.
Try to slice the beef as thinly as you can but it doesnÄôt matter if it is not too perfect, a little bit of rough texture gives plenty of character to the finished plates. It really is an great dish for a dinner party or special occasion and is bound to impress.
This barbecued Irish beef rump cap recipe from Paul Foster is a summery delight, served with broad beans and peas ? la Fran?ßaise, pickled shimeji mushrooms and some charred baby gem lettuce to complete the dish.
Niamh Shields serves up an incredible Korean-style barbecued Irish skirt steak recipe. This underrated cut is marinated in gochujang, anchovy sauce and soy before searing swiftly on the barbecue for a rich finish with a delicate heat. Feel free to use a chargrill pan instead if the weather is against you.