Cook book roadtest: The Hairy Bikers’ Meat Feasts
The northern lads’ two-wheeled adventures have taken them from Manchester to Mississippi, from Bradford to Bangkok and beyond.
Although they’ve made short stops in the lay-bys of healthy eating and taken detours into the land of dieting, writing recipe books along the way, they seem happiest cooking good hearty food. For their latest recipe collection the hirsute ones are back on home ground with comforting meaty dishes.
There’s also a chapter at the back giving concise information from Cumbrian farmer Peter Gott about meat cuts and what to look for when buying meat.
Quality of the recipes
I tested two recipes: beef stroganoff, and pork chops with fennel and lemon. Having forked out for beef fillet, I wanted to be blown away by the stroganoff. Searing the beef strips correctly is a key step in this dish. The Hairies’ instructions to cook all beef strips (600g) at once in a smoking-hot pan sounded warning bells – but, following instructions, I got my biggest frying pan blazing hot and added the meat all in one go, hoping it wouldn’t release its liquid, cool the pan and start to stew. But it did. The dish cost a king’s ransom but wasn’t quite worthy of a Russian oligarch.
Andrew Hayes-Watkins’ shots are beautiful in a moody, wintry way and show readers what to aim for. Some dishes look a bit overcooked, though.
Hairy Bikers fans, obviously, as well as meat lovers who want easy-to-follow, achievable recipes without too many frills and fripperies. There’s enough detail in the recipes to give less experienced cooks a sense of confidence.
The Hairy Bikers’ Meat Feasts by Si King and Dave Myers (£22; Weidenfeld & Nicolson)
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter