Before putting my blog on hiatus and hitting the road for an extended stay in the States, I had the chance to participate in an epically meaty endeavour: the Tom Hixson Masterchef Challenge. Now back in town and posting again, I’m craving the opportunity to share my creations with you.
Tom Hixson of Smithfield is a third generation, family-run butchers sourcing beef, lamb, pork, poultry and deli products from across the globe for an impressive range of restaurants, Michelin star chefs and in-the-know carnivores hankering top quality meat. I’ve been a fan for a while and was super excited (and pleasantly surprised) when I received the invitation to be part of the Tom Hixson Masterchef Challenge.
Basically, for the challenge I got a massive amount of meat delivered to my door with the offer to develop my own “Masterchef-style” dishes and to be “as adventurous and creative as you like with your recipes and use whatever ingredients you think will accompany the meats the best.”
Meats I was given to cook with included Picanha rump cap, gluten-free pork sausages, and bone marrow beef butter burgers. I came up with three dishes for the challenge, with each incorporating one of the meat items:
- Picanha with Hemp Seed Chimichurri;
- Grilled Sausage Dogs with Alabama White Sauce and Jalapeños; and
- Bone Marrow Burger with Buttermilk Béchamel.
I’ll start sharing those recipes soon in a series of posts. Until then, have a look at tomhixson.co.uk.
Stay tuned for more meat!
