Meat

Well it has to be meaty...
Black Pudding & Red Cabbage Salad
Serves 2

Components

Half a Red Cabbage, Shredded

2 Rashers of Smoked Bacon, Cut into Bitesize Pieces

1 tbsp Butter or Margarine

4 Rounds of Black Pudding

1 Apple, Cut into Wedges

1tsp Caster Sugar

Dressing

1 tbsp Honey

1 tbsp Wholegrain Mustard

1 tbsp Apple Cider or White Wine Vinegar

3 tbsp Olive Oil

  1. Put the dressing ingredients together in a bowl and whisk together until fully combined. Dry fry the bacon in a frying pan for around 5 mins until crisp. Add the cabbage shreds to the pan and stir-fry in the bacon fat for 5 mins until the cabbage begins to soften. Tip into a bowl and toss with most of the dressing you’ve already made.

  2. Heat a knob of butter in the same frying pan so you can still get the lovely bacon flavour and cook the black pudding for 3 mins on each side, then set aside and keep warm.

3. Turn up the heat and fry the apple wedges in a knob of butter and a pinch of sugar until caramelised around the edges. Put the cabbage mixture onto a plate, surround with the apple wedges and then add the black pudding . Eat immediately.

Veal & Serrano Ham Lasagne

1. Pre-heat the oven to 200c and heat the olive oil in a casserole dish on the hob. Add the onions, garlic and mince and combine thoroughly. Sprinkle over the gravy granules which will enhance the meaty flavour and fry for 5 minutes.

 

2. Add to the pot the roasted tomatoes with juices and the vino which will have the meat floating in a red wine bath, put a lid on it, simmer for 25 minutes but then put on a high heat for 5 minutes after that which will reduce all the liquid further and make it lovely and rich..

3. Meanwhile, put the milk in a saucepan with the sliced onions and bay leaf and slowly simmer for 5 minutes.

 

4. Take the milk off the heat, strain out the bay leaf and onions and pour the milk into a jug.

 

5. Pop the butter in the saucepan and stir to help it melt and once fully melted add the flour and increase the heat.  Stir quite vigorously so it turns into a paste.

 

6. Incorporate the milk a little bit at a time, whisking and eventually it will transform into a glossy sauce.

 

Serves 6

Components

400g Veal Mince

200g Serrano Ham, pulled into bite size pieces

250g Cherry Tomatoes, roasted in basil olive oil

1 Red Onion, finely chopped

2 tbsp Olive Oil

1 Clove of Garlic

300ml Red Wine

6 Lasagne Sheets

50g Cheddar Cheese, grated

25g Gravy Granules

Sprinkling of Dried Oregano, Basil & Thyme

Bechamel Sauce

400ml Semi Skimmed Milk

2 Onion Slices

40g Butter

20g Plain Flour

1 Bay Leaf

7. Let it then simmer for another 5 minutes.

 

8. Once the meat has done it s time, layer a dish with the lasagne sheets and spoon the tomatoey mince over them. Liberally scatter some Serrano ham over this then lightly pour the b�chamel over that so it s sufficiently covered, sprinkle with half the cheddar and repeat the layering.

 

9. Finish off with a layer of the lasagne sheets covered with the cheddar and put in the heated oven for 30 minutes until browned and bubbling.

 

Proscuitto & Mozzarella Baked Eggs
Serves 2

 

Components

1 tsp. unsalted butter, for the tins
6 slices Prosciutto
1 tsp. pesto
4 large eggs
4 Fresh Mozzarella Ball chopped into small cubes
4 cherry tomatoes, halved
Salt and freshly ground black pepper

1. Preheat oven to 200 degrees.
Butter 4 ramekin dishes all over. Fold each prosciutto slice into quarters and wrap it round the sides and cover the bottom of each ramekin, remembering to overlap.


2. Place 1/4 teaspoon of pesto in the bottom of each prosciutto cup, Crack 1 egg into each ramekin. Tuck 3 mozzarella cubes and two cherry tomato halves into each one on top of the eggs, and sprinkle with salt and pepper to taste.


3. Bake for 15 to 20 minutes, until the egg white looks set but the yolk is still a bit runny.

 

4. Remove from the oven and serve with toast or crusty bread to dip in. 

Algerian Beef
Serves 2

Components

  • 400g beef strips

  • 10 green olives, pitted and halved

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • 1 teaspoon ground ginger

  • 1 teaspoon coriander seeds

  • 1 teaspoon Ras el Hanout spice powder

  • 1 cinnamon stick

  • 1 bay leaf

  • 400g Couscous

  • salt and pepper

1. First off, fry the onion and garlic in a little bit of olive oil to soften along with the coriander seeds. If you've got a tagine pot then great but if not then a large frying pan or wok is good too.

 

2. Add in all the spices (ginger, cinnamon stick, bay leaf & Ras El Hanout), beef strips, olives and touch of salt & pepper and mix together really well then fry for 5 minutes until the meat has browned.

3. Cover the contents of the pan with hot water and then simmer away for between 2 and 2 & half hours. You might want to keep checking on it to make sure it doesn't run dry. Feel free to add a little stock cube aswell.

 

4. Once the meat has sufficiently simmered and tenderised, cook your couscous according to the packet instructions and serve with the sticky beef.

Beef Ramen
Serves 2

Components

  • 400g sirloin steak, sliced

  • 1 spring onion, cut diagonally 

  •  2 garlic cloves, crushed

  •  2.5cm ginger root, chopped

  • 1 red chilli, chopped

  • 1 tbsp sesame oil

  • 2 tbsp soy sauce

  • 1 tbsp rice wine vinegar

  • 1 tbsp fish sauce

  • Half litre beef stock

  • 400g noodles

  • salt and pepper

1. To get a great base for a soup, put the garlic and ginger in a food processor and blitz up into a paste. Then add this to the chilli, steak strips, sesame oil, rice wine vinegar and a tablespoon of the soy sauce. Let all these ingredients marinate together for at least 30 minutes.

 

2. Sear the steak slices in a hot pan for 3 minutes but leave pink in the middle.

 

3. In a separate pan, stir fry the spring onion until they start to soften and glisten then add the beef stock, remainder of the soy sauce, salt & pepper to season and the noodles and boil away for around 5 minutes.

 

4. Ladle the broth and noodles into a bowl, balance the steak on top and garnish with the spring onions.

Colombian Steak
Serves 

Components

  • 200g sirloin steak

  • 1 spring onion, finely chopped 

  •  6 cherry tomatoes, chopped

  • 1 chipotle chilli, chopped

  • 1 red chilli, chopped

  • 2 coriander leaves, chopped

  • 2 tbsp white wine vinegar

  • 6 mushrooms, sliced

  • Squeeze of Lime Juice

  • salt and pepper

1. Get a grill pan up to a very high heat, rub some olive oil and salt & pepper onto each side of the steak and grill each side for around 4 minutes.

 

2. Line up the mushrooms alongside the steak so they can char and soften.

 

3. While the steak is searing away, put all other ingredients (spring onion, tomatoes, chillis, coriander, vinegar and lime juice in a food processor and blitz up.

 

 

4. In a seperate pan, heat up the resulting sauce for 2 minutes and when the steak is cooked to your liking, smother the sauce over it and serve with the chargrilled mushrooms.

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