Category: Mains (Meat)

Beef Short Ribs – Ginger Pig meat book

Recipe by Fran Warde, from the Ginger Pig Meat Book. Serves four For the ribs 1/4 tsp cayenne pepper 1/2 tsp paprika 1/2 tsp ground cumin 1/2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp salt 8 individual Jacob’s ladder ribs Vegetable oil for baking tray…

Thai Fried Chicken Bites

In a large saucepan, combine 300 grams salt, 160 grams granulated sugar, 1 teaspoon black peppercorns, 10 hot Thai chilies, 6 bruised sticks of lemongrass, 2 handfuls of kaffir lime leaves, 1 handful of chopped galangal, 1 handful of cleaned cilantro root, 1 handful of garlic, 1…

Chilli Con Carne

On a very high heat, fry 500g of beef mince in batches until very browned. Remove to a bowl. Fry 1 large chopped white onion until soft then add 4 cloves of garlic and a finely diced red pepper. Now add the mince back to the…

Lahmacun

Adapted from Rick Stein’s Mediterranean Escapes. I’ve made a few changes. The most major one being that I usually don’t bother making the flatbreads anymore, I just use shop bought tortilla wraps, I then cook them for 2 or 3 minutes in a hot oven. So Good.…

Carbonara with breadcrumbs

Serves 2. Put 200g of spaghetti into a large pan of boiling salted water. In the mean time, fry 100g of good pancetta in a little oil until golden and crispy, set aside to drain on kitchen roll. Clean the pan and fry 20g of fresh breadrumbs in…

24 Hour Butter Chicken

Adapted from https://munchies.vice.com/en_uk/article/butter-chicken 24 hours ahead of cooking Marinade 1kg of boneless, skinless chicken breast, diced into 1-inch pieces with: 1 teaspoon fresh lemon juice, 1 small garlic clove, mashed into a paste, 1-inch piece ginger, peeled and mashed into a paste, 1 tablespoon vegetable oil, 1 tablespoon mustard oil and a chef’s…

Lamb with coriander and honey from Ottolenghi

Serves 2 500 g (French trimmed rack of) lamb In a food processor, blitz: 10 g flat leaf parsley, leaves and stalks 15 g mint, leaves and stalks (or 5g dry mint) 15 g coriander, leaves and stalks 2 garlic cloves, peeled 7 g fresh ginger, peeled…

Duck breast with beans and Marsala – Nigel Slater

Serves 1. Score the fatty side of a duck breast and fry in butter for 3 minutes or so until golden and rendered. Add a tin of Cannellini beans from a can (not completely drained). Toss in a good sprig of rosemary, aa pinch of salt and plenty of…

Pide – Turkish pasties / pizzas

Ideas Caramelised onion and butternut squash Lahmacun Roast peppers and crumbled peynir cheese Spinach and cheddar Prawn bhuna!

Sausage, mustard and basil pasta

Feeds 4. Cook 400 g pasta of choice in a large pot of boiling salted water until al-dente. Meanwhile, heat 2 Tbsp olive oil in a large, deep pan. Add the meat of 8 skinned sausages and brown over moderately high heat, about 5 minutes. Add around 200 ml…

Ottolenghi’s slow cooked brisket for cheese steaks

For this recipe I have changed two things. Firstly I have doubled the water in the glaze/sauce, as when I tried it had all but gone after cooking. Secondly, it seems 6 hours at 120c works perfectly, rather than 10 hours at 110c. Recipe Oil and season a 720g…

Crispy Chilli Beef

The secrets to crispy chilli beef are twofold; Firstly, it is important to cut the beef up into small relatively fine strips, cutting with the grain rather than across it. Secondly, the beef must be cooked (deep fried) until there is almost no moisture left i.e. it goes crispy. The…

Kleftiko

Feeds around 4-6. Based on the Felicity Cloake recipe in the Guardian. Rub a whole 2 kg shoulder of lamb on the bone with: 2 Tbsp olive oil, 1 tsp each of cinnamon, oregano and salt, a roughly crushed half a head of garlic and the juice of 1 lemon. Cover and leave for…

Preserved lemon marinade for chicken

1 tsp turmeric and paprika 1/2 tsp of cumin, coriander and salt 1 whole preserved lemon peel only and finely diced 100g yogurt 4 cloves garlic, crushed Mix, add chicken and marinade for at least a couple of hours, overnight is great.

Groundnut Stew (Peanut chicken stew)

This is originally an African dish, however, I have changed how it is made. Now, rather than having chopped onions, I puree them with the garlic, chilli and a little water and then cook that off – this is more like how you would make an Indian curry,…

Herby pork chops and new potatoes

First chop up some herbs into a fine mix – any of thyme, sage, rosemary, oregano, bay etc – the woodier herbs. Cook some new potatoes and reserve. Now slice the pork chop fat at regular intervals and cook the (room temperature) pork in a hot griddle or…

Lamb Meatballs with Fig Sauce – Ottolenghi

Serves 4 with rice and plain yogurt… Thanks to ‘The Reluctant House Dad’ who’s version I used to cook this.. http://reluctanthousedad.com/2015/01/27/yotam-ottolenghis-lamb-meatballs-fig-sauce/ Ingredients For the meatballs….. 500g minced lamb 1 onion, finely chopped 10g flat-leaf parsley, finely chopped 2 garlic cloves, crushed ¾ tsp ground allspice ¾ tsp…

Pork Ribs – The basics and some recipes

The basic method for cooking ribs is the same no matter the recipe. Marinade for 4-24 hours (some recipes below). Reserve the remaining marinade. Remove ribs from the marinade and wrap the rack in a couple of layers of foil. Cook in the oven at 150c…

Beef Burgers

Beef and salt is all you need. However, the texture becomes very close so I suggest adding dried breadcrumbs too… Mix 500g of beef mince with 1 tsp salt and 100g dried breadcrumbs. Combine in the form of a large sausage inside cling film and leave for 2-4 hours…