Meat Cuts & Recipes

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Beef Wellington

Beef Wellington

Ingredients

  • a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
  • 3 tbsp olive oil
  • 250g/ 9oz chestnut mushroom, include some wild ones if you like
  • 50g/ 2oz butter
  • 1 large sprig fresh thyme
  • 100ml/ 3½ fl oz dry white wine
  • 12 slices prosciutto
  • 500g/1lb 2oz pack puff pastry, thawed if frozen
  • a little flour, for dusting
  • 2 egg yolks beaten with 1 tsp water

Method

  1. Heat oven to 220C/fan 200C/gas 7. Sit the1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
  2. While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
  3. Heat 2 tbsp of the olive oil and 50g butterin a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
  4. Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
  5. Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
  6. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Beef Bourguignon

Beef Bourguignon

Ingredients

  • 3 tsp goose fat
  • 600g shin beef, cut into large chunks
  • 100g smoked streaky bacon, sliced
  • 350g shallots or pearl onions, peeled
  • 250g chestnut mushrooms (about 20)
  • 2 garlic clove, sliced
  • 1 bouquet garni (See know-how below)
  • 1 tbsp tomato purée
  • 750ml bottle red wine, Burgundy is good

For the celeriac mash

  • 600g (about 1) celeriac
  • 2 tbsp olive oil
  • rosemary and thyme sprigs
  • 2 bay leaves
  • 4 cardamom pod

Method

  1. Heat a large casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
  2. In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.
  3. Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.
  4. Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
  5. To make the celeriac mash, peel the celeriac and cut into cubes. Heat the olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper. Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.
  6. After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods. Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste. Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.
Beef Cannelloni

Beef Cannelloni

Ingredients

  • 1kg lean minced beef
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 x 660g jars passata with basil
  • large pinch caster sugar
  • 400g dried cannelloni tubes

For the topping

  • 50g butter
  • 50g plain flour
  • 600ml whole milk
  • 140g soft cheese with garlic and herbs
  • 140g parmesan, grated

Method

  1. For the filling, dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned – about 10 mins. Remove and set aside. Add the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then tip in the beef and 1½ jars of the passata sauce and the sugar. Simmer for 20 mins while you make the white sauce.
  2. Heat the butter in a small pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring. Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.
  3. To assemble, pour the remaining tomato sauce into the base of 2-3 large baking dishes or 12 individual ovenproof dishes or foil containers. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Parmesan. If freezing, allow to cool, then freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden. Defrost frozen cannelloni thoroughly, then cook as above for 50 mins-55 mins
Braised Lamb Shanks

Braised Lamb Shanks

Ingredients

  • 2 tbsp olive oil
  • 8 lamb shanks
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • few sprigs fresh rosemary
  • 3 fresh bay leaves
  • 4 garlic cloves, left whole
  • 2 tbsp plain flour
  • 1 tbsp tomato purée
  • 350ml white wine
  • 500ml lamb or chicken stock

Method

  1. Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. Spend a good 10 mins browning the lamb all over. Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock. Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook, undisturbed, for 1½-2 hrs until lamb is tender.
  2. Remove the lamb from the sauce and set aside. Put pan back on the heat and bubble it down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.
Sizzled Lamb Chops

Sizzled Lamb Chops & Courgettes

Ingredients

  • 1 lemon, zest and juice
  • 1 tbsp olive oil
  • pinch dried thyme
  • 3 lamb chops
  • 1 courgette, thickly sliced on the diagonal
  • 2 tbsp houmous (optional)

Method

  1. Mix lemon zest and juice, oil and thyme in a small bowl, then pour half over the chops.
  2. Set a griddle pan over a high heat. 
  3. Griddle courgettes for 2 mins until charred on each side, tip into remaining lemon oil mix.
  4. Griddle the chops for 3 mins on each side for pink or until done to your liking, then serve with the courgettes and houmous, if using.
Lamb Koftas

Lamb Koftas

Ingredients

  • 500g lamb mince
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 fat garlic cloves, crushed
  • 1 tbsp chopped mint
  • oil for brushing

Method

  1. Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.
  2. Thread onto 4 metal skewers and brush with oil. 
  3. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan. 
  4. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.
Slow Roast Pork Belly

Slow Roast Pork Belly

Ingredients

  • 1 x 2.5kg Pork Belly - scored
  • 2 x Large Potatoes – peeled and sliced
  • 1 x Lemon
  • Halen Mowan or Cornish Sea Salt
  • 1 kg Bramley Apples – peeled, cored, and roughly chopped
  • 1 x Cinnamon Stick
  • 100g Butter

Method

1.Pre-heat oven to 240ºC / 475°F / Gas Mark 9.

2.If the skin of the pork belly is elastic and fresh without being slimy, drizzle with lemon juice and cover with a very generous amount of salt. If the skin is imperfect in any way, see Cooks Notes, below.

3.Leave for 10 minutes and then pat dry to remove lemon juice, and re-salt.

4.Stack the potato slices in a roasting tin. Place the pork belly on top, and cook until golden and crackled, approximately 20 minutes.

5.Turn the oven down to 140ºC / 275ºF / Gas Mark 1 and cook for 3 hours, until the rib bones pull out easily, and the flesh is juicy and tender.

6. Rest, and then carve.

Apple Sauce

Place the apples in a large pot with the butter and cinnamon stick, and gently stew until soft. Pass through a mouli to remove all lumps.

Cook’s Notes

If the skin is in any way imperfect, place the pork belly on a wire rack over a sink or large pan. Pour over a large kettles worth of boiling water. Pat it dry and then continue with the salting process.

This opens the pores of the pork and lets the heat and salt penetrate more easily, leading to better crackling. If the skin is perfect do not do this as it adds to the water content of the skin and it will need longer in the hot oven to start with.

The lemon juice also adds to the water content but it makes the salt dissolve and penetrates the skin, leading to crisper, saltier cracking. It also adds acidity which cuts the fat when you eat it.

Smoky Pork & Black Bean Tacos

Smoky Pork & Black Bean Tacos

Ingredients

  • 2 tsp vegetable oil
  • ½ red onion, chopped
  • 2 tsp each smoked paprika and ground cumin
  • 500g pack lean pork mince
  • 300ml passata
  • 5 tbsp barbecue sauce
  • 400g can black beans, drained
  • small bunch coriander, chopped
  • 8 taco shells
  • 1 ripe avocado, peeled and sliced
  • ½ iceberg lettuce, finely shredded
  • soured cream, to serve (optional)

Method

  1. Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
  2. Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
  3. Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.
Pork Meatballs in Pepper Sauce

Pork Meatballs in Red Pepper Sauce

Ingredients

  • 450g pork mince
  • 1 small apple, peeled, cored and grated
  • 1 small garlic clove, crushed
  • 25g fresh white breadcrumbs
  • 1 tbsp olive oil
  • 250g spaghetti, to serve

For the sauce

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 400g can chopped tomatoes
  • 3 roasted red peppers (from a jar), roughly chopped

Method

  1. Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
  2. Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
  3. Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
  4. Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.
Coronation Chicken

Coronation Chicken Serves 4

Ingredients

  • 1.6kg whole organic, free-range
  • 1 small focaccia loaf
  • 1 head little gem lettuce
  • 500g rocket salad
  • 2 oranges peeled and cut into segments
  • 8 chopped dried apricots
  • 12 chopped sun blushed tomatoes
  • 20g flaked almonds
  • Small bunch chopped flat leaf parsley
  • 200ml jar of mayonnaise
  • 2 dessert spoons of madras curry powder

Method

1. Begin by sprinkling the chicken with salt and pepper to season. Place the chicken in a roasting pan with a trivet of onion, celery, carrots and thyme.

2. Place the chicken into the oven for 35 minutes at 180°c or until the juices run clear when you pierce the thigh with a knife.

3. Once the chicken has cooled, remove the skin and strip the meat off the bones in chunky pieces, remove the breasts separately and thickly slice.

4. Toast the almonds in a hot oven, for approximately 45 seconds until golden brown.

5. Add the curry paste and mayonnaise together in a large bowl

6. Then add the chicken, apricots, sun blushed tomato and parsley, mixing well to coat.

7. Taste and season with salt and pepper if you think you need it.

8. Then place the gem lettuce and rocket into a bowl and spoon the chicken mix on top. Finish by scattering the orange and almonds over the dish.

9.Serve with toasted focaccia.

Chicken Fricassee

Chicken Fricassee serves 4

Ingredients

  • 1 chicken cut for sauté
  • 60ml of olive oil
  • 2 cloves of garlic – skin on
  • 150g of shallots cut in half
  • 2 cloves of garlic – skin on
  • 125g of mixed peppers cut into large pieces
  • 2 carrots, peeled and sliced
  • 200g of button mushrooms
  • 1 pint of chicken stock
  • 2 tablespoons of white wine
  • 1 bay leaf
  • Sprig of fresh thyme
  • 6 peppercorns

Method

1. Heat the oven to 190C/375F/Gas5.

2. Season the chicken cut for sauté with salt and freshly milled pepper, and sear the pieces of chicken in a large frying pan in the olive oil, the sides of the chicken should be golden brown but the meat inside raw

3. Remove the pieces of chicken and transfer them to a roasting dish with the bay leaf, peppercorns, fresh thyme and garlic cloves.

4. On the top of the stove sauté in olive oil the vegetables together until again lightly brown. Place them with the chicken in the roasting dish.

5. Swill out the pan with a splash of white wine and then add the chicken stock. Bring to the boil, season and add to the chicken and vegetable mixture

6. Place in the oven and cook for about 40 minutes until the pieces of chicken are cooked through and garnish with a splash of double cream, a good handful of chopped flat leaf parsley and some silky simply boiled rice.

Chicken Bang Bang Salad

Chicken Bang Bang Salad

Ingredients

  • 1 whole chicken, roasted pulled by hand into shreds
  • 250g egg noodles
  • 500g mixed leaf salad, washed
  • 2  courgettes, sliced
  • 2 red peppers, sliced
  • 2 carrots, sliced into batons
  • 1 whole red onion, sliced
  • 4 spring onions, chopped finely

For the sauce

100g unsalted peanuts, 10g dried chilli flakes, 10g garlic purée, 200ml vegetable stock, 400ml double cream, 2 fresh chillies, 20g chopped parsley.

Method

For the sauce, lightly cook (without colouring) the peanuts, dried chilli flakes, fresh chillies and garlic purée in a pan, then add the vegetable stock and simmer for around five minutes to infuse.

Add the cream and reduce to a light sauce consistency.

Pour into a blender, and lightly blitz: this gives you the rustic sauce. Allow to cool and then add the chopped parsley.

Place the noodles into a bowl, pour over boiling water to cover the noodles. Leave for five minutes to soak, then drain and refresh under cold water. Pour a little oil over the noodles to stop them sticking to each other.

To finish the salad

Place the mixed leaf salad into a box or bowl. Mix the vegetables and the noodles with a little of the sauce and place on top of the mixed salad. Put the shredded chicken on top and sprinkle with a little more of the chopped parsley.

If you are making this recipe for guests, leave some sauce aside in a small jug or pot for them to add to taste. 

 

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