Category: Mains (Meat)

Groundnut Stew (Peanut chicken stew)

This is originally an African dish… Ingredients 1 chicken, skinned and chopped into 8 pieces 5 tbsp groundnut oil (or any other flavorless oil) 4 small onions 2 carrots 2 sticks of celery 3 cloves of garlic 1 & 1/2 tsp salt 1/2 tsp black pepper…

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…

Cauli Boli Cheese – Jason Atherton

This works really well. It is worth the effort it takes to make the slightly long winded meat sauce before putting everything together in the final dish. We made 6 portions from it and the two of us were more than happy to eat it for…

Vietnamese Pho

This is far from perfection but am just working on a recipe…. Start with a nice stock, beef or vegetable is most normal, 500ml between 2 people is fine. Add a tablespoon of grated garlic and ginger cook for a couple of minutes and then strain…

Sambal Chicken Skewers

This is really great if left to marinade for long enough. The recipe if for chicken thighs as they have good flavour (and good value) but breast is fine if you prefer it. Mix together the following ingredients and marinade for 12-24 hours. 1/2 cup (packed)…

Slow cooked whole shoulder of lamb with white wine and potatoes

This is a classic combination of flavours that always tastes amazing. The potatoes are particularly good after being cooked in the lamb juices and wine. Don’t worry about overcooking, with the lid on it should just keep improving. You may have to hacksaw a corner off…

Saddleback Rib Ragu

This recipe is based on one released from our amazing local butcher, Pipers Farm http://pipersfarm.com/blog/saddleback-rib-ragu/. I have edited it somewhat – the pork ribs are relatively fatty which is great for flavour but I felt that the addition of white wine towards the end of the cooking…

Pulled Pork – The brined version

Pork/Marinade 1.7kg pork shoulder (butt) 2000ml water 6 tbsp. salt 125g molasses Spice rub (Dry roast in a pan and grind) 1 tsp. fennel seed 1 tsp. cumin seed 1 tsp. coriander seed 1 tsp. chilli powder 3 shallots crushed Marinade the pork overnight in the…

Vegetarian Paella (Based on Yotam Ottolenghi)

This is adapted from Yotam Ottolenghi’s recipe; there are some simplifications but its mostly the same. If you want to make this into a more traditional meat/fish based paella, add some chorizo to the oil before sweating the onions, exchange the veg stock with good fish…

Mae Ploy Curry Paste Recipes

These were originally sent to me by Tephparit who sells the Mae Ploy brand on ebay (where I buy mine). You can view his shop here: http://myworld.ebay.co.uk/chiangmai_products. I have made changes after I have cooked them but they remain basically the same. Mae Ploy Panang Curry…

Merguez (Moroccan Sausages)

This is adapted from;http://www.dinnersanddreams.net/2014/01/merguez-recipe.html – Its so good I’ve barely changed it but I have doubled the amounts and upped the harissa paste. Ingredients: 500g ground beef 500g ground lamb 2 tablespoon butter, softened 50g-100g harissa paste, up to you A whole head of garlic, minced 1 tbsp. ground…

Shepherds Pie – Michel Roux Jr

Roast lamb was a real favourite at home on a Sunday not because of the actual roast but because the leftover was always made into my sister’s and my favourite, shepherd’s pie. Ingredients For the shepherd’s pie 400-500g/14oz-1lb 2oz leftover roast lamb, leftover gravy and fat…

Tom Kerridge’s Fried Chicken

Adapted from Tom Kerridge’s Proper Pub Food. It really is bloody good. I like to make about 3 times the amount so that I have more for next time! Slice 6-8 boned thighs into 2 pieces each, wet in a pot of milk and press the chicken in the…

Chicken with morels and a sherry sauce a la Raymond Blanc

This is one of my favourite meals. The only thing that can really go wrong is to overcook the chicken breasts – make sure you follow the recipe well but also give them plenty of resting time when finishing off the sauce. I also find a…

Asian-flavoured beef shin with papaya salad – Raymond Blanc

An inexpensive cut of beef becomes meltingly tender with nearly five hours of cooking in a sweet and savoury sauce. Ingredients For the beef 3kg/6lb 8oz beef shin, on the bone 4 tbsp sunflower oil salt and freshly ground black pepper 600g/1lb 5oz chopped white onions…