rib-eye

How to make the perfect dauphinoise potatoes | Rob Brydon | Dish Podcast

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In this festive episode of Dish, Nick and Angela are joined by the beloved Welsh actor, comedian and broadcaster, Rob Brydon MBE.

Rob’s career began on radio before his BBC Two mockumentary Marion and Geoff put him on the TV map in 2000. Career highlights include his portrayal of Uncle Bryn in Gavin and Stacey, and The Trip with Steve Coogan, a sitcom that has now reached cult status. Rob has presented the BBC’s Would I Lie to You since 2009 and hosts his own podcast, Brydon &, which is now in its seventh series.

Nick mixes a gin & tonic for Rob, while Angela prepares a rib eye steak with tarragon, parsley & garlic butter, potato dauphinoise by Julius Roberts and roasted cabbage with anchoïade by Tara Wigley. The experts at Waitrose pair this with a Terre Da Vino Barolo Riserva DOCG.

Rob Brydon is the epitome of entertainment. Having supplied a very detailed email on his food preferences, Nick and Angela dive into his thoughts on condiments, his passion for kiwis and his problem with mushrooms. Rob talks about the Gavin and Stacey Christmas Special and treats us to a selection of his incredible impressions!

Find Angela’s Christmas menu with Dishpatch, the restaurant quality meal kit experts, on Waitrose Entertaining: waitrose.com/ecom/shop/browse/entertaining/dishpatch

Shop Christmas trees and the Wisdom & Wonder range, as seen on Dish: johnlewis.com/wisdomandwonder

All recipes from this podcast can be found at waitrose.com/dishrecipes

A transcript for this episode can be found at waitrose.com/dish

Find all Dish episodes here:

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We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help.
Send your dilemmas to [email protected] and she’ll try to answer in a future episode.

Dish is a S:E Creative Studio production for Waitrose

How to Make Bulgogi with Jet Tila | Ready Jet Cook | Food Network

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Jet is sharing ALL his secrets to making Bulgogi 😍 (Like how to get those perfect paper-thin slices of beef!) #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Bulgogi (Korean BBQ Beef)
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 3 hr 20 min (includes marinating time)
Active: 20 min
Yield: 4 servings

Ingredients

1 1/2 pounds (675 grams) rib-eye beef, frozen until semi-firm
1/4 cup (60 milliliters) soy sauce
1 tablespoon (15 milliliters) sesame oil
1 tablespoon (15 milliliters) sesame seeds, toasted, plus more for garnish
3 garlic cloves, finely minced
3 tablespoons (45 grams) brown sugar
2 tablespoons gochujang
2 green onions, sliced (stems and all)
1/4 cup (45 milliliters) water
2 tablespoons vegetable or canola oil

Directions

Slice the semi-frozen beef into 1/8-inch-thick slices.

Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.

Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)

Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.

Garnish with sesame seeds.

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How to Make Bulgogi (Korean BBQ Beef) | Ready Jet Cook | Food Network