Tim made this Pork Stroganoff recipe for me last week from the BBC Food website. We didn’t have any blue potatoes, so he used some white ones in the pantry. He also added some sliced runner beans which went very nicely. I find that pork can often be quite dry when cooked, but I liked this recipe because there was lots of good sauce.
Archive for the ‘Meat’ Category
This is another great recipe from delicious magazine (July 2007). I have made it four times and it is always a crowd pleaser. Usually I stick to the recipe below, but when I was staying at my dad’s we didn’t have Thai fish sauce, baby spinach or a red chilli that was big enough. For the fish sauce I substituted anchovy paste and we used salad greens in place of the spinach. I think the fish sauce tasted better than the anchovy paste, but it will do in a pinch. We only had a small bit of red chilli so I cut up some jalapeno peppers as well. They weren’t overly hot but they added a bit of crunch and I thought they were a nice addition. If you don’t want chilli on your hands for days, use a glove or small plastic bag to hold the chilli while you cut it up.
Since there are not many calories or carbs in this dish, I serve it with brown rice on the side so people who aren’t watching their carb intake can make it a larger meal.
Make sure you buy good steak and don’t overcook it. If it is juicy and tender it will melt in the mouth.
Thai-style Beef with SpinachServes 4. Ready in 20 minutes.
400g fillet or sirloin steak, sinew and excess fat removed
4 tbsp reduced-salt soy sauce
1 tsp groundnut or vegetable oil
1 large shallot or 3 spring onions, trimmed and thinly sliced
175g baby leaf spinach
Handful fresh coriander leaves
For the dressing:
1 small red chili, deseeded and thinly sliced
2 tbsp Thai fish sauce (nam pla)
1 tbsp groundnut or vegetable oil
juice of 2 limes
1 tsp caster sugar
1. Cut the steak into 2 long strips and put into a bowl. Add the soy sauce, season with freshly ground pepper, toss to coat evenly and set aside for 5 minutes.
2. Heat the oil in a large, non-stick frying pan over a medium-high heat. Add the steak and cook for 2 minutes on each side, until charred and and cooked medium-rare (cook for longer if you like). Transfer to a plate to rest for 10 minutes.
3. Meanwhile, make the dressing by whisking the dressing ingredients together in a large bowl.
4. Add the beansprouts, shallot or spring onions, spinach and coriander leaves. Thinly slice the beef, add to the salad and gently toss together.
Per Serving: 222 kcals, 11.2g fat(3.8g saturated), 24.7g protein, 8.1g carbs, 7.2g sugar, 1.7g salt.
When I was growing up we raised free-range organic chickens, which meant we usually had a good supply of chicken in the freezer. These days you can buy free-range organic chickens and chicken pieces in supermarkets but it’s still not the same as chicken you’ve raised yourself.
From my mom’s cookbook, this is one of my dad’s favourites. I made this tonight for Tim who thought he only needed one piece but then he tasted it.. and soon returned to the kitchen to get another.
Chicken Farmer’s ChickenServes 4.
Usually entails finding a small chicken 4-6 lbs which is then cut up into pieces. The carcass is kept to make chicken soup or stew. Be wary of any situation that provides you with chicken fingers. “Cut-up” chicken pieces from a supermarket are also suitable.
1. Chicken pieces are washed and dried with paper towel.
2. In a medium sized bowl, mix enough wholewheat flour, herbs*, salt, and pepper to coat the chicken pieces – all guess work! (about 1 cup).
3. Coat the chicken by rolling pieces in bowl or sprinkle both sides lightly with coating. Then place these pieces on a rack in a broiler pan (lined with aluminum foil or greaseproof paper to facilitate clean up).
4. Melt some 20/80 or butter to lightly baste or dribble over the pieces (baste once or twice during roasting). Sprinkle with paprika and more herbs and place in oven at 325 degrees F for about 1 hour or until crispy.
Sprinkle with juice of a lemon before serving.
oregano or Greek oregano
This recipe is from a supplement to my September delicious magazine called Modern Italian. A few of us were curious as to how Grana Padano was different from Parmesan, so my friend Denis made this for us tonight. We decided that although they seem to be quite similar, Grana Padano is milder and sweeter than Parmesan. I don’t always like chicken breasts because I find them too dry, but as the recipe says, they stayed juicy in their cheesy crust.
Pan-fried Chicken in a Grana Padano CrustServes 4. Ready in 20 minutes.
Cooking chicken breasts quickly, and in a crust like this, guarantees they stay juicy and succulent. Any leftovers make a great sandwich filling with a bit of garlic mayonnaise.
Pinch of saffron threads
4 skinless, boneless chicken breasts
1 tbsp plain flour
1 large egg, beaten
4 tbsp olive oil
8 tbsp finely grated Grana Padano
1 tbsp chopped fresh thyme, plus extra sprigs to garnish
Herb mash and lemon wedges, to serve
1. Put the saffron in a bowl, add a tablespoon of boiling water and set aside for a few minutes to infuse.
2. Meanwhile, cut the chicken in half widthways to make 8 thin pieces and dust very lightly with flour.
3. Crack the egg into the bowl of saffron. Add a good grinding of black pepper and beat well.
4. Heat half the oil in a large frying pan over a medium heat. Mix the cheese and thyme together on a plate. Dip the chicken first in the egg mixture, then coat in the Grana Padano mixture. Fry in 2 batches, adding the remaining oil with the second batch, until crisp, golden and cooked through. It should take about 5 minutes each side, but don’t be tempted to lift of turn the chicken too soon or the crust might stick to the bottom of the pan.
5. Serve 2 chicken pieces each, with herb mash and lemon wedges to squeeze over. Garnish with thyme.
This is one my favourite things to make from my mom’s cookbook. I often put in more garlic and add grated fresh ginger.
Have everything measured and ready because this is fast.
Up to 1 lb raw or cooked meat or chicken
2 TB olive oil
2 cloves garlic, minced
2 TB tamari
2 TB honey
1. Cut meat into matchsticks (julienne).
2. Heat oil on high heat. Don’t let it smoke.
3. When hot, add meat and stir to coat evenly and brown. If meat is raw, cook until almost done. If meat is cooked, heat and brown only.
4. Add garlic and brown 30 seconds. Add tamari and honey. Stir all together until hot and sticky.
Serve with rice or millet, or in pita bread, and with shredded cabbage and carrots.