The difference between everyday dishes and professionally prepared meals often comes down to a command of the details. It's those small things that give a meal some polish and give an impression ...
Trussing gives a neat shape and forces the legs up against the body, which helps prevent them from drying out. Position the main cavity and legs facing you. Slide an arm’s length of string under ...
Remove any excess fat and sinew from the meat. Using a sharp knife, carefully butterfly the fillet, taking care not to cut all the way through the meat. Thread the string underneath the meat 2 cm from ...