Take a tip from the Italians and add a dollop of olive oil instead of butter to a plate of steamed green vegetables - spinach, chard or broccoli are all good - or over a gently poached fillet of white-meat fish.
Piri piri serves as a first rate marinade for fish fillets, for meat and for poultry.
Mr. Prudhomme was credited with inventing "blackened" dishes, in which the outside of a fish fillet or a cut of meat was coated with a blend of dry herbs and spices, then seared in a skillet over high heat.
Take only the 2 pieces of fillet meat and clean it.
Fillet: A thin boneless piece of meat, poultry or fish.
But the rest of our meal — including bucatini all'Amatriciana with gummy clumps of meat; a fluke fillet with fresh chick peas and baby fennel; a slightly rubbery pork shank with parsnips and chestnuts — was much less impressive.
Take a piece of chicken fillet or meat and wash it well (remove any tendons or fats).
If all steps have been followed correctly, you should have 3 sets of meat. 2 pieces of fillet meat and 1 piece of belly bone with the tail.
Crisp, fried Ipswich clams ($15) in a pastry basket, without the expected tartar sauce, were all texture, no taste; crab meat-stuffed fillet of sole ($17) had a dry surface and an anonymous interior; three meatball-size fried lump crab cakes ($18) passed muster but excited no one; and a broiled seafood platter yielded the predictable, under-seasoned shrimp, scallops, sole and crab meat.
But for me, the winning dish is the kangaroo burger: lean, tender fillets of imported 'roo meat, cooked pink and packed into a light bun with slices of beetroot, caramelised onion and outback spice mayo (£7.95 including fries and salad).
More expensive cuts of meat – such as beef steak, lamb chops, pork fillet or chicken breast – tend not to have much of the tough connecting fibre, so you can cook them quickly.
