Go Cook Yourself

Go Cook Yourself want to make a special meal as a treat for someone?

we take the time and effort to prep everything so you just need to warm it through, and add rice/pasta/etc to finish it off

curry, slow cooked beef shortrib ragu, stews, lasagne, fried chicken and more

Beef ribeye, dry aged for 5 days, then sous vide at 135f for a few hours. Stored in the fridge, brought to room temp, th...
14/04/2026

Beef ribeye, dry aged for 5 days, then sous vide at 135f for a few hours. Stored in the fridge, brought to room temp, then threw it in the pizza oven. Served with french fries and chimichurri. My lunchbreak was better than yours! ;)

Made sous vide chicken thigh jambalaya. Served with the last of the pork tenderloin from the weekend.Leftovers were then...
31/01/2026

Made sous vide chicken thigh jambalaya. Served with the last of the pork tenderloin from the weekend.

Leftovers were then turned into tacos by dolloping some grated cheese then adding corn tortillas on top for a nice hard frico, then flipping over to crisp up the other side, before forming into a "hard shell taco" on the stand.

I'm not sure I could ever NOT treat tortillas this way from now on. It's just SO MUCH BETTER when coated in cheese and crisping up a bit....

Got some goose eggs for my birthday...Wondered what to do with them. Decided to fry and place on top of a pork schnitzel...
02/10/2025

Got some goose eggs for my birthday...

Wondered what to do with them. Decided to fry and place on top of a pork schnitzel, with potato/onion/beetroot slices and a bit of chicken stock. The gratin had a nice bite to it still, which is a huge improvement over my previous attempt at "purple potatoes" :)

Experimenting with shio koji. First attempt at making my own. Left to ferment on the kitchen counter for a week and a ha...
22/07/2025

Experimenting with shio koji. First attempt at making my own. Left to ferment on the kitchen counter for a week and a half before marinading a load of chicken thighs.

Can't decide between karaage chicken chunks, or a whole fried thigh on a burger for dinner tonight.....

Gonna try wet ageing a steak next!

Doner kebab meat made in a water bath!
01/05/2025

Doner kebab meat made in a water bath!

Ok, I've been quiet recently, I've mostly been running down the freezer and using up stuff I already made, as my forearm...
28/03/2025

Ok, I've been quiet recently, I've mostly been running down the freezer and using up stuff I already made, as my forearm is still hurting from an injury 5 months ago!

But today I made chicken chow mein and started cooking tonkotsu broth with pigs trotters, pork bones and a chicken carcass I broke down for another time.

There's a shichimi togarashi, furikake and tajin spice blend marinated pork tenderloin in the sous vide bath cooking overnight, and tomorrow I finish off the tonkotsu!

Pressure cooker mushroom risottoVaguely cooked to Kenji's seriouseats recipe. I used less liquid, and then added some ex...
29/10/2024

Pressure cooker mushroom risotto

Vaguely cooked to Kenji's seriouseats recipe. I used less liquid, and then added some extra wine/cream/parmesan to some that I decanted into the brown butter/duck fat pan

Served with duck breast and fancy mushrooms in browned butter

Loads left over, which will be used to make arancini tomorrow!

*Update*
Arancini are balled and in the freezer to firm up before coating and frying....

The GREENEST Thai curry you will ever see! It's got a nice gentle knock to it enough so Mr B could still eat it. If you...
05/09/2024

The GREENEST Thai curry you will ever see! It's got a nice gentle knock to it enough so Mr B could still eat it. If you want spicier I'll chuck in some hot sauce or something!

2*550g tubs available. £15.

Just defrost in the fridge overnight and warm in a pan

Add some quick rice and maybe a side dish, you can easily feed 2. Order now!

Sirloin steaks marinaded in shop koji, salt and black pepper. Served with massive ass chips and pea purée.DAMN!
25/08/2024

Sirloin steaks marinaded in shop koji, salt and black pepper. Served with massive ass chips and pea purée.

DAMN!

Beef birria, done! Who wants to buy a tub? £20 for 550g of shredded beef shin, and a tub of birria sauce.instead of a sp...
24/08/2024

Beef birria, done! Who wants to buy a tub? £20 for 550g of shredded beef shin, and a tub of birria sauce.

instead of a spice pouch, i decided to try making the sauce separately in the pressure cooker, blending it all up, and then cooking the meat in it (2kg of beef shin)

onion, tomatoes, garlic

dried stuff - parsley, oregano, powdered tomato, thyme, chives, black peppercorns

chiles - ancho, guajilo, some frozen jalapenos from last years crop, and a few thai chillies for heat, plus a cinnamon stick, apple cider vinegar, and some anchovies (and a glug of the oil) because beef always tastes better with some anchovy hidden inside....

beef stock, tomato paste and mix...

it went in the pressure cooker for an hour.

threw it in batches into the blender and produced nearly 2 litres of sauce.

(its a little on the spicy side, so im gonna try and calm it down with some sugar, lemon and dairy)

beef shin salted and ready to go shortly....

shin browned off in saute mode

as the birria sauce is pretty much a mole, to tamp down the heat, i figured i'd add some chocolate (that a friend gave to me, as it had melted and bloomed slightly in his shop, so couldnt sell it), and some feta (closest i have to Oaxaca here in the fridge, it needed using anyway) and a dollop of cream cheese

once the meat was browned (i did it in two batches) i put it back in the pot....

then added the sauce back in - the sheet pan i was storing it on was used to cook some bacon and sausages on earlier, so i scraped up the fat and juices and added it in too, along with a couple of bone marrow cubes out the freezer then back in the pressure cooker for 90 mins....

fished the meat out with a slotted spoon and decanted to a bowl to shred

the meat just needed stirring with a spatula and it just fell apart

from 2kg of meat, i got 3*550g tubs of shredded birria meat and 4.5 tubs of sauce. ill use one of the tubs for the next batch i make

Now the chicken is bang tidy, it was time to concentrate on the rest of it. Pretzel bun again, homemade garlic miso mayo...
17/07/2024

Now the chicken is bang tidy, it was time to concentrate on the rest of it. Pretzel bun again, homemade garlic miso mayonnaise, pickles, cheese, tomato, red onion, salad leaves and caramelised onions

With a side of joey chickenskins tossed in takin/shichimi togarashi.

Fuuuuuuuuuuuckyeah!

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