by boufarhat | Sep 29, 2026 | Sauces & Basics
Slow-cooked onions for the fire-pit Wagyu steak roll.Recipe by DanielIngredients2–3 brown onions, thinly slicedButter and a small amount of oilA pinch of saltA splash of water or balsamic vinegarMethodWarm the butter and oil in a pan over medium-low heat. Add onions...
by boufarhat | Sep 29, 2026 | Sauces & Basics
The thick, spoonable butter from Boufarhat Surf & Turf Steak Frites.Recipe by DanielIngredients180 g softened butter3 garlic cloves, finely minced1 heaped tbsp finely chopped parsley2 tsp Dijon mustard2 tsp Worcestershire sauce1 tsp paprika½ tsp cayenne pepper1...
by boufarhat | Sep 29, 2026 | Vegetables & Sides
The potatoes we cooked alongside the garlic-herb rack of lamb, with rough edges and a hot final blast.Recipe by DanielIngredients1–1.2 kg potatoes2–3 tbsp beef tallow or olive oil½ tsp garlic powderBlack pepperA modest amount of saltMethodCut potatoes into 3–4 cm...
by boufarhat | Sep 29, 2026 | Sauces & Basics
A glossy, pourable jus made with the roasting juices from our garlic-herb lamb.Recipe by DanielIngredientsAll lamb roasting juices and browned bits200 ml beef stock1 garlic clove, crushed½ tsp Italian herb blend1 tsp Worcestershire sauce½ tsp Dijon mustardBlack...
by boufarhat | Sep 29, 2026 | Sauces & Basics
Fresh parsley, garlic and red wine vinegar for fire-cooked steak rolls. This is Daniel’s steak-roll version.Recipe by DanielIngredients1 cup parsley, finely chopped2–3 garlic cloves, minced2 tbsp red wine vinegar½ cup olive oilChilli flakes, optionalSalt and black...
