Meat Dishes

Cheese and Walnut, Prunes in Prosciutto
This combination of ingredients make tasty little nibbles, that take no time at all. The prunes are filled with cheese and walnuts and wrapped in thin slices of proscuitto or speck (a specialty of Northern Italy).
20 Portions
Prep: 10-15 minutes
Irish Stew
Irish Stew
Irish stew brings up childhood memories for many of us, good and bad. Whilst many of us love the dish, other will just take it or leave it, but its worthwhile rediscovering that there is nothing better than a well cooked Irish Stew.
4-6 Portions
Prep: 10-15 minutes
Cook: 50-60 minutes
Tandoori Leg of Lamb
Tandoori marinade makes a delicious flavour for a succulent leg of lamb. This recipe is Delicious cooked slowly on a barbecue but also works well when cooked in the oven. The lamb is best marinated for 24 hours to develop the full flavour but can be left for as little as 4 hours.
6 Portions
Prep: 30 minutes plus 4-24hours marinating
Cook: 2 hours
Pork Skordilla
There are many different recipes for this classic dish of barbecued meat skewers makes a great casual dish when entertaining. Accompanied with tzakziki, feta, olives, cucumber, sliced tomatoes and pita bread for a complete meal.
4 Portions
Prep: 15 minutes plus 1 hour marinating
Cook: 15 minutes
Lamb Tagine
This lightly spiced tagine makes a refreshing summer dish. The taste of the spices infuses into the lamb making it very tasty.
6 Portions
Prep: 15 minutes
Cook: 60 minutes
Beef Wellington
Beef Wellington seems to be a favorite of many chefs. It's easy to make and very tasty!
6 Portions
Prep: 15 minutes
Cook: 20-25minutes
Cider Rabbit Compote with Apple Sauce
Game compote is similar to rillete but it is not cooked in goose or pork fat, instead the meat is stewed until it fulls off the bone.
6-8 Portions
Prep: 20 minutes, begin 3 days before serving
Cook: 4 hours and 30 minutes
Braised Chinese Spareribs
Braised Chinese Spareribs
This dish is a real treat, rich and delicious.
4-6 Portions
Prep: 10-15 minutes (plus over night marinating)
Cook: 60 minutes
Garlic and Pepper T-bone Steak , with Crisp Onion Rings and Potato Wedges
Garlic and Pepper T-bone Steak ready to enjoy
T-bone steak is one of the best things about beef on the bone, without it, it doesn't exist. T-bone steak is a thick cut steak (around 5cm thick) which is best eaten between two people or one very hungry one. When choosing your steak look for ones with dark meat and lots of marbling.
1 large Portion or 2 Portions
Prep: 5 minutes
Cook: 8-15 minutes
Char-Sui: BBQ Chinese Pork
BBQ Char Sui is my children's favourite. It is easy to prepare and takes only twenty minutes to BBQ.
6 Portions
Prep: 10 minutes
Cook: 20minutes
Greek Goat Meat Kebabs
Goat meat has a lovely light flavour far less gamey and fatty than lamb. Even without the excess fat the meat is tender. A fresh Greek marinade makes a very tasty kebab. These kebabs are simply grilled but they are even more delicious when cooked on a charcoal. Of course lamb meat can be used instead of goat.
30 portions as a canapé
Prep: 20 minutes
Cook: 10 minutes
Rosemary, Anchovy and Garlic Roast Leg of Lamb
Roast Lamb is one of those dishes that is never out of fashion. While it is an easy dish, I have seen many so called professionals try to prepare a roast with inferior cuts of lamb with "tasteless" results (but more money in their pocket in the short term).
6 - 8 Portions
Prep: 10 minutes
Cook: 2 hours
Tandoori Rabbit Fillets
Rabbit, sadly, is an under rated meat in Britain but it is often found and eaten in many of the countries top restaurants. All that is needed is a little know how and rabbit can make one of the most delicious meals. The fillet from the saddle of the rabbit is tender, with a texture in between chicken breast meat and pork fillet and only needs to be cooked for a short period of time. While the leg is tougher and is delicious cooked slowly, my favourite way to cook the legs is in a casserole or confit (slowly cooked in goose or duck fat).
4 Portions
Prep: 15 minutes
Cook: 15 minutes
Rum Glazed Ham
Rum Glazed Ham, ready to serve.
It has been a tradition in our household to have a Christmas Ham. When I was growing up, Mum would order the 20lb (8 - 9kg) ham from a butcher, and if you were lucky, you got to go over with Dad to pick up the massive ham. It had been prepared and cooked by the butcher, or if truth been told a factory somewhere else, and it had to be kept in the ham bag in the fridge.
10 - 12 Portions
Prep: 10 Minutes
Cook: 2-3 hours
Macadamia and Herb Crusted Lamb Cutlets
Macadamia and Herb Crusted Lamb Cutlets
Crumbed lamb cutlets are quick to prepare and cook.
Prep: 10 minutes
Cook: 10 minute
Rosemary and Garlic Roast Leg of Lamb
Roast Lamb is one of those dishes that is never out of fashion. While it is an easy dish, I have seen many so called professionals try to prepare a roast with inferior cuts of lamb with "tasteless"results (but more money in their pocket in the short term). To prepare a really good roast you need a good quality leg of lamb, New Zealand lamb is best in early spring in the U.K., while of course in Summer good British lamb is excellent (early spring is far too early for the lamb season to be truly under way in the U.K., mutton is what your more than likely purchasing).
6-8 Portions
Prep: 10 minutes
Cook: 2 hours
Scotch Quail Eggs with a Herb Salad
Freshly prepared scotch eggs are a forgotten dish which used to appear regularly on pubs menus. They are eggs that are simply boiled and coated in sausage meat, crumbed and deep fried. Here I use quail eggs which make a nice change and work well in a salad. You can add different herbs and flavouring to the sausage meat or try a mix of prawns and pork mince. These quail eggs also make good canapés.
4-6 Portions
Prep: 15 minutes
Cook: 10 minutes
Spiced Beef
Spiced Beef used to be popular all over Britain but now it is mainly cooked in Ireland and the Midlands. With its festive spices it was prepared during the Christmas season as part of a buffet style dish along with cold ham and turkey. The beef should be sliced thinly and served with cumberland sauce and/or pickles and chutney. Once cooked and cured the beef will keep in the fridge for a week. The Asian spices in this recipe while not traditional add a little punch to the beef. Store leftover spice mixture in a well sealed jar.
10 portions
Prep: 15 minutes plus 9 days to marinate
Cook: 4 hours
Stilton Burgers
Everyone knows that stilton goes well with steaks so why not with beef burgers? The stilton is sealed in the mince to create a mouth watering, melting centre. A great accompaniment to these burgers are large wedges of oven roasted chips.
6 Portions
Prep: 20 minutes
Cook: 15 - 20 minutes
Lamb Kebabs
Lamb kebabs are easy and quick to make. They can be a starter or a main course, depending on the quantity you prepare.
2 Portions
Prep: 5 minutes
Cook: 10 minutes
Steamed North African Leg of Lamb with Fruit Cous Cous
Steamed North African Leg of Lamb with Fruit Cous Cous ready to be carved
Leg of lamb steamed in Moroccan spices is simple and delicious. The water that you have used for steaming the lamb is used afterwards for the cous cous.
6-8 Portions
Prep: 20 minutes
Cook: 60-90 minutes
Prawns with Chorizo in a Chilli Tomato Sauce
This combination of ingredients are a match made in heaven, once tasted you will be craving more. An excellent accompaniment to a tapas combination or scrumptious just served on its own with plenty of bread to mop up the sauce.
6 Portions as a starter 12 as a canape
Prep: 15 minutes
Cook: 10-15 minutes
Moroccan Lamb Shanks
Lamb Shanks have the moist succulent meat that when cooked slowly is tender and falls off the bone. Making them so suited to this tajine style dish.
6 Portions
Prep: 15 minutes
Cook: 2 hours
Massaman Beef Curry
Massaman curry is a Thai Muslim curry which has flavours reminiscent of Indian curries. This curry is easy to prepare but needs slow gentle cooking. The part of the dish that does take time to prepare is the curry paste but once you have made it it will last for up to 3 months in a sealed container in the refrigerator. If you starting from scratch you may wish to make the curry paste while the first stage of the curry is cooking.
Prep: 10-15 minutes
Cook: 3-4 hours
Swedish Meatballs
Swedish Meatballs with new potatoes
Meatballs a popular dish throughout Scandinavia they even appear on their open sandwiches. Swedish meatballs a simple but absolutely delicious and make a good weekday meal accompanied by new potatoes tossed in a little butter. I like to make a serve my meatballs with a simple cream sauce prepared by just adding a little stock to the cooking pan with cream.
6 Portions
Prep: 15 minutes
Cook: 10-15 minutes
Vietnamese Skewered Beef
Vietnamese Skewered Beef
This is one of my favourite Vietnamese mains, as it is refreshing and light as well as being fun to eat. A simple Vietnamese Salad and Lettuce leaves or Rice paper sheets accompany the dish to fill and wrap the meat in. This dish can also be prepared with pork kebabs with which you use similar flavours but softened the meat with a mortar and pestle so it is almost mince like and then form them into balls with the help of ground rice to bind it.
Prep: 20-30 minutes
Cook: 10 minutes
Beef Rendang
Beef Rendang, ready to eat
Beef Rendang is a popular dish found in both Indonesian and Malaysian, hence you will find many variations to the recipe. It has a wonderful spicy flavour, and like a lot of curries, develops its taste of left for a day or two after preparation.
4 to 6 Portions
Prep: 30 minutes
Cook: 2 hours
Iron Age Pork Chops with Fennel and Apple
Iron Age Pork Chops with Fennel and Apple
The name Iron Age Pork refers to The Blackface Meat Companies pigs which are a cross between a Wild Boar and a Tamworth Sow, the resulting pork is full flavoured and nice layer of fat adding to its taste. In this recipe the chops are slowly cooked in the oven with fennel and apple to create a tasty warming dish on cooler nights. In this recipe I have used whole untrimmed fennels so I can use their tops as a herb if you have trimmed fennels add a couple of tablespoons of chopped dill to the dish just before serving.
4 Portions
Prep: 20 minutes
Cook: 45 minutes
Moroccan Goat
This Moroccan inspired dish is sensational when prepared with goat, which has a natural sweetness that is a perfect combination with this spiced dish. Serve the stew with saffron couscous, pilau rice or a simple salad accompanied with plenty of bread to soak up the juices.
4 portions
Prep: 15 minutes
Cook: 60-90 minutes
Barbecued Middle Eastern Lamb
This recipe makes use of the fantastic selection of herbs that summer brings. My herb garden is bursting with aromas from mid spring through to the summer months. The lamb needs to be marinated for 1-2 days to infuse it full of flavour and of course the smokiness from the barbecue plays it part to, creating a really tasty meal.
6 - 8 Portions
Prep: 15 minutes
Cook: 1 hour and 30 minutes
Duck Egg Pasta with Wild Mushrooms and Confit of Duck
Duck eggs make a deliciously rich pasta and here we accompany it with a selection of wild mushrooms and confit duck. If you don't want to use duck confit, shredded duck cooked duck meat from a roast will do. For those of you who haven't made fresh pasta before you are in for a treat as homemade pasta has a much lighter texture than commercial pasta.
4-6 Portions
Prep: 20 minutes (plus 30-60 minutes resting time)
Cook: 2-3 minutes
Sausage and Mash
Sausage and Mash
Given the choice how many dads would opt for sausage and mash I know all the dads in my familly would. So why not treat your dad with a small version of the dish to start off their meal.
6 Portions
Prep: 15 minutes
Cook: 20 minutes
Moroccan Leg of Lamb
Moroccan Leg of Lamb
Serving Suggestions Serve with couscous or pilaff rice (with currants and almonds or pistachios), wedges of barbecued beetroot, sweet potato and carrots (see recipe). You may wish to serve it with tahini sauce (see Lebanese dips recipe). Garnish with some coriander leaves.
6 Portions
Cook:
Chorizo Empanada
Empanadas are a popular Latin American pastry originating from Spain. They can contain, vegetables, cheese, meat, seafood and fruit. Recipes vary according to region and cook but all have a flour based shell. The pastry should be made of flour, egg, lard and liquid, some recipes also call for other ingredients such as yeast. The pastry is filled then baked or fried.
16-20 empanadas
Prep: 30 minutes (plus 1 hour resting of pastry)
Cook: 15-20 minutes
Rabbit in Parma Ham with Scallops on Taglioni
Rabbit in Parma Ham with Scallops on Taglioni
Rabbit, sadly, is an under rated meat in Britain but it is often found and eaten in many of the countries top restaurants. All that is needed is a little know how and rabbit can make one of the most delicious meals. The fillet from the saddle of the rabbit is tender, with a texture in between chicken breast meat and pork fillet and only needs to be cooked for a short period of time. While the leg is tougher and is delicious cooked slowly, my favourite way to cook is in as a confit (slowly cooked in goose or duck fat).
4 Portions
Prep: 15-20 minutes
Cook: Cooking Time 30 minutes
Shoulder of Lamb in Coconut and Chilli
Lamb shoulder is an amazing cut, cooked slowly simply with a little rosemary and garlic makes an excellent Sunday roast. In this recipe I prepare it in a more exotic manner with plenty of Asian flavours to infuse the meat. Delicious served simple with steamed rice or a quick salad.
6-8 Portions
Prep: 10 minutes plus 24 hours marinating
Cook: 4-5 hours
Chicken and Mushroom Pate
A tasty pate is not only easy to make but is relatively cheap, far cheaper than buying the comercial varieties and just as good. Pate can be kept in the fridge for 7 days and once the clarified seal is broken 3 days or you can freeze it.
4 Ramekins
Prep: 5 minutes (plus optional overnight soaking of livers
Cook: 10 minutes
Caribbean Apricot Stuffed Roast Loin of Pork with a Couscous Salad
Caribbean Apricot Stuffed Roast Lion of Pork with a Cous Cous Salad
Roast pork is a delicious dish when it is cooked well and horrible when it isn't. It is all to easy to concentrate too much on making the skin crispy and resulting in dry nasty tasting meat. As a child I hated roast pork as every time I had eaten it people had overcooked it. I disliked it as much as asparagus which I was served mushy stuff straight from the tin, which was obviously nothing like the true thing.
6-8 Portions
Prep: 20 minutes
Cook: 2 hours
Rum and Pineapple Glazed Ham
Rum and Pineapple Glazed Ham, presented and ready to carve.
A good leg of ham is a great way to feed family and friends at christmas. Simply accompanied by a salsa, chutney, cheese, salad and slices of fresh bread (how could you go wrong?). A simple and delicious glaze adds a depth of flavour and presentation that's worth the exrtra effort.
10 Portions
Prep: 15 minutes
Cook: 2 hours
Melon in Prosciutto
Melon in Proscuito
Melons appear in shop shelves everywhere in August. This dish makes the most of the taste of fresh Cantaloupe or Honey Dew melon. While the dish is simple it makes a great starter or serve it as a buffet dish or part of a picnic. Small portions of melon and Prosciutto make a fabulous and light canapé.
4 Portions
Prep: 10 minutes
Maple Syrup Glazed Gammon
Glazed Ham, ready to be served
Glazed gammon makes an excellent centre piece for a family Easter brunch, it is popular with the young and old. You can vary the size of the gammon you cook according to the number of guests you are serving. Allow 20 minutes boiling/ baking per 450g/1lb plus an extra 20 minutes (half boiling and then half baking) . Adjust the amount of the glaze according to the size of the gammon. Here I have prepared a small gammon for 4-6 people just double the size of the gammon and glaze ingredients for 10-12 people.
4-6 Portions
Prep: 30 minutes
Cook: 1 hour and 20 minutes
Chicken Breast with Blue Cheese in Prosciutto
This is a great dish any day of the week I always love succulent chicken breast with a melting centre of cheese. Serve simply with boiled new potatoes and spinach or accompany with gnocchi and rocket.
4 Portions
Prep: 10 minutes
Cook: 10-12 minutes
Pappardelle with Hare Sauce
Pappardelle with Hare Sauce
Hare is a wonderfully rich meat and makes a delicious meal on cold winter nights. In the dish the meat is cooked slowly in red wine so that is tender and easily shreds from the bone. It is then made into a delicious pasta sauce to serve with freshly cooked pappardella. For a milder flavour you can use rabbit instead.
4-6 Portions
Prep: 30 minutes
Cook: 2 hours & 20 minutes (plus marinating overnight, optional)
Barbecued Middle Eastern Lamb in Pita with Feta Salad and Hummus
Inspired by the flavours of the Middle East, here I have created a modern combination for those warmer days or to remind you of them.
6 Portions
Prep: 1 hour plus 30 minutes to 2 hours marinating
Cook: 10 minutes
Ragout of Baby Vegetables with Rabbit Confit and Polenta Croutons
Rabbit legs prepared as a confit is my favourite way of enjoying them. Anyone who thinks of rabbit as a tough meat which should only be eaten in stews will be pleasantly surprised in the tenderness and flavour of the meat, when prepared in this manner.
4 Portions
Prep: 15 minutes plus the time preparing the confit
Cook: Cooking Time 45 minutes
Chilli Beef
Beef, coated with the Spice Rub
Anybody who likes spice and beef will live this recipe. Consisting of succulent beef flavoured with plenty of spices, chilli and slowly cooked in beer is a recipe made in heaven. For those who don't like too much heat, you can vary the type of chillies used to your own taste, making it hotter or milder (with a little experimenting you make this recipe your own ‘signature’ dish.
4 Portions
Prep: 10 minutes plus at least 1 hour marinating
Cook: 3 to 4 hours
Haggis Ravioli with Asparagus and Chestnut Mushrooms
Haggis is a very versatile ingredient not only is it great simply steamed or boiled and served with mash but it also makes tasty burgers, stuffing for dishes such as legs of lamb, chicken breast and vegetables, crispy wontons etc., uses for Haggis are endless with a little creativity. It is unfortunate that haggis often gets bad press, encouraging people to turn their nose up at it, instead good quality haggis should be considered a Scottish delicacy like so many similar food products form countries such as France and Italy.
4-6 Portions
Prep: 20 minutes
Cook: 15 minutes plus cooking time of haggis (dependent on method eg. Microwave, steaming or boiling)
Moroccan Spiced Lamb Neck Chops
Lamb neck chops are a very cheap cut of meat yet when cooked slowly make a delicious meal. Fabulous for those old fashioned forgotten dishes such Lamb Navarin and great in an Irish stew. The cut also makes an amazing curry and excellent in Middle Eastern dishes. Cooking the neck with the bone simply adds to the flavour of the dish.
4 Portions
Prep: 10 minutes
Cook: 2 hours
Roast Pork with Baked Apple
Roast Pork
Pork is one of the most popular meats with the Danes. Ham is traditionally served for a Christmas meal in Sweden and Norway.
6-8 Portions
Prep: 15 minutes
Cook: 1 1/2- 2 hours
Focaccia Filled with Italian Cured Meat, Rocket and Ricotta
    
6 Portions
Prep: 60 minutes
Cook: 20 minutes
Venison Sausage and Wild Mushroom Risotto
Venison sausages and wild mushrooms make an amazing winter warmer risotto, full flavoured and delicious.
4 Portions
Prep: 10 minutes
Cook: 25-30 minutes
Saffron Risotto
Saffron Risotto, also know as Milanese risotto is traditionally served with osso buco. Simple to make but delicious.
4 Portions
Prep: 10 minutes
Cook: 40 minutes
Thai Rabbit Curry
Thai Rabbit Curry
Rabbit meat is excellent I don't like to cut it up into stewing pieces but into 2 fillets and legs. The fillets are suitable for quick cooking and taste very much like chicken and the legs need to be cooked slowly eg. stews and confit. This recipe is very quick to make but is full flavoured.
4 Portions
Prep: 10 minutes
Cook: 10 minutes
Rosemary, Thyme and Garlic Rack of Lamb on Harrisa Tomatoes
In this recipe I have studded the lamb with slithers of garlic, thyme and rosemary sprigs, and then rubbed the flesh with ground cumin, coriander and a little smoked paprika. The meat is cooked over tomatoes with harrisa and onion to create a delicious accompaniment to the meat flavoured by the juices of the lamb.
6 Portions
Prep: 15-20 minutes
Cook: 30 minutes
Tandoori Leg of Goat
Tandoori marinade makes a delicious flavour for a succulent leg of goat. This recipe is delicious when cooked slowly on a barbecue, but also works well when cooked in the oven. The goat is best marinated for 24 hours to develop the full flavour but can be left for as little as 4 hours.
6 Portions
Prep: 30 minutes plus 4-24hours marinating
Cook: 2 hours
Chargrilled Loin Chops with Mint Butter on a Medley of Summer Beans and Crushed New Potatoes
Chargrilled Loin Chops
Its often easy to forget that often the best dishes are the simplest. Loin chops barbecued is just one of those dishes. Spring lamb means that these chops are tender and succulent, I think they are best cooked so that they are still pink and juicy. Beans are great in June with a large selection available. The vegetables can be prepared in advance and served cold or you can reheat them to serve them hot.
6 portions
Prep: 15 minutes
Cook: 20 minutes
Smoked Trout Ravioli with Garlic Shrimps
Smoked Trout Ravioli with Garlic Shrimps Recipe
Succulent pillows of smoked trout complemented with a decadent sauce of tiny shrimps in garlic butter.
4 Portions
Prep: 30 - 45 Minutes
Cook: 5 Minutes
Zesty Pork Belly
Infused with citrus and East Asian aromates and smoked slowly on the barbecue the belly pork becomes a mouth watering meal. The pork can be served simply with boiled rice but I like with with a Mango Salsa and Coconut, Saffron Rice.
4 Portions
Prep: 15 minutes plus 8-12 hours marinating
Cook: 2-2 1/2 hours
Fennel Roasted Belly Pork
Roasted Belly Pork ready to be served.
Belly pork is an amazing cut of meat which when treated right results in succulent, melt in the mouth flesh. It is inexpensive, but has a great flavour and taste.
4 Portions
Prep: 5 minutes plus 3-12 hours
Cook: 2 hours and 45 minutes
Easy Ribs
Spare Ribs are cheap, tasty and easy to cook. A great dish for a quick mid week dinner or weekend lunch.
4 Portions
Prep: 5 minutes plus 2 hours marinating
Cook: 80 minutes
Venison Osso Buco
Venison makes the most amazing osso buco, full flavoured but low in fat. Cooked slowly it falls off the bone, tender but full flavoured and without being overpowering.
4 Portions
Prep: 10 minutes
Cook: 2 hours
Haggis Burger with Swede and Potato Chips
This may not be a traditional recipe but its an excellent way to enjoy haggis in warmer weather. This recipe is just one of the many ways a good haggis can be enjoyed. For those of you who are vegetarians this recipe can also be used with the vegetarian variety of haggis now available.
6 Portions
Prep: 10 minutes
Cook: 20 minutes
Barbecued Veal Cutlets wrapped in Prosciutto and Sage
Sage and Prosciutto adds an amazing flavour to succulent veal. A traditional combination that's hard to beat.
4 Portions
Prep: 15 minutes
Cook: 15-20 minutes
Pistachio and Coriander Crusted Lamb
Pistachio and Corrainder Crusted Lamb
In this recipe the pistachio and coriander crust enhances the flavour of the lamb, giving it an air of sophistication.
6 Portions
Prep: 10 minutes
Cook: 30 minutes
Rosemary and Pomegranate Roast Rack of Pork
Rosemary and Pomegranate Roast Rack of Pork
Pomegranates make a great glaze for roast pork, lamb and chicken. In this recipe, we are using it on a loin of pork. The flavour of the pomegranates works really well with the sweetness of the pork.
4 Portions
Prep: 15 minutes
Cook: 2 1/2 hours
Lebanese Hamburger with Hummus and Tahini Chilli Sauce
With the addition of cracked barley and a little corriander and spices.to transform a simple lamb burger.This bread is brilliant straight from the barbecue and is usually demolished in seconds, so make plenty. They are ideally cooked when the barbecue is still hot, as they need only a couple of minutes.
4 Portions
Prep: 20 minutes
Cook: 15 minutes
Master Stock Pork
Pork is an extremely under utilised meat especially cuts like belly pork and trotters. Luckily chefs all over the world are making these cuts popular again in traditional and trendy new dishes. While many of us may dine on these dishes when eating out we still aren't cooking these cuts in the home. Below is a simple recipe that makes great use of the under rated cut belly pork. Strain the master stock after using and freeze for up to 6 months to reuse.
6 Portions
Prep: 30 minutes
Cook: 2-3 hours
Jungle Curry
Jungle Curry
This Thai curry is unlike many of the Thai curries that you will be familuir with. this curry contains no coconut milk and has a water consistency. Jungle curry is a country curry that was originally prepared from wild boar but these days it is mainly prepared from pork or chicken. If you can get your hands on some wild boar its worthwhile, as the flavour exceeds that of domestic pork.
4-6 Portions
Prep: 15 minutes
Cook: 10 minutes
Barbecued Yoghurt Marinated Shoulder of Lamb
The yoghurt marinade is Greek in origin, a very simple combination of yoghurt, onion water (prepared from soaking chopped onion in boiling water), garlic and bay leaves. Start this dish a day in advance so that you allow for 24 hours marinating. I like to use goat yoghurt for a richer flavour. Saffron rice and a simple Greek Salad makes a tasty accompaniment.
6 Portions
Prep: 15 minutes plus 24 hours marinating
Cook: 2-3 hours
Yoghurt Spiced Rack of Lamb
This dish brings together flavours from the Middle East to create a delicious aromatic rack of lamb. Young racks of lamb need very little cooking as the meat should be tender but if you are using older meat simply cook it longer. I serve this dish on chickpeas with aubergine and boiled brown rice but it goes just as well with a light salad (try sprinkling a simple salad with sumac).
6 Portions
Prep: 10 minutes (plus 1-12 hours marinating time)
Cook: 30 minutes
Bobotie (South African Pie)
Bobotie in a large pie dish
This is a South African dish which is prepared with leftover beef or lamb. The meat in this dish is tender, unlike many dishes which the meat is cooked a second time and can often come out like rubber.
6 Portions
Prep: 15 minutes
Cook: 20 minutes
Minute Steak Pita Burgers with Feta Stuffed Mushrooms
The combinations for steak burgers/sandwiches is endless with many mouth watering favourites such as fried onions, blue cheese with walnuts and for an Italian style steak on focaccia with sliced plum tomatoes, basil, mozzarella and pine nuts. This steak burger makes a great lunch, brunch or light dinner.
4 Portions
Prep: 15 minutes
Cook: 5 minutes
Sausage and Root Vegetable Stew
This is the ultimate comfort dish, slowly stewed sausages and vegetables creates a delicious dish to warm you on those colder days. The addition of Guinness gives the stew a rich full flavour. If you would like a green accompaniment shredded cabbage works well.
4 Portions
Prep: 10 minutes
Cook: 1 hour
Italian Egg Meatloaf
A rustic style meat loaf with an egg centre scrumptious served hot or cold. A lovely accompaniment to a picnic.
6 Portions
Prep: 15 minutes
Cook: 50-60 minutes
Smoked Pork with Mozzarella
The smoked mozzarella adds an earth taste to the pork, while the ragout of the wild mushrooms and polenta croutons balance the dish.
4 Portions
Prep: 15 minutes
Cook: 30 minutes
Potato Pancakes with Smoked Venison
Venison is a national dish of Scandinavia it is often enjoyed roasted or pan fried with a berry sauce. They even make a dish with the heart.
6-8 Portions
Prep: 20 minutes
Cook: 10 minutes
Chilli Beef Cobbler
This is an amazing dish with plenty of spice and flavour. The slow cooking of the meat creates a heart warming dish, especially good for those colder days. The dough soaks up all those delicious juices and is also great for mopping up the sauce. However be warned this is a really SPICY dish, of course you can reduce the amount of chillies you use or use a milder variety.
4 Portions
Prep: 10 minutes
Cook: 3 1/2 hours
Pork Loaf
Pork Loaf ready to serve
This dish is also known as Vietnamese Pate and sausage, the French brought to the Vietnamese the skill of preparing pate. In this recipe I poach the pate wrapped in a banana leaf but you can steam it in a loaf tin covered witty two layers of grease proof paper
1 Pork Loaf: 4-8 portions
Prep: 15 minutes
Cook: Cooking Time 60 minutes
Thai Spicy Lamb Salad
Whenever we have roast lamb, we inevitably make Thai Spicy Lamb Salad from the left-overs. It is easy to prepare and is very tasty.
4 Portions
Prep: 20-30 minutes preparation time
Easy Wonton Soup
Wonton soup are easy to make and is very tasty. If you are like my husband, you can add some chili oil to spice the soup up a bit.
4-6 Portions
Prep: 15-20 minutes
Cook: 45 minutes
Aromatic Pork Mince in Lettuce Leaves
A really tasty way to prepare pork mince. I made this dish up for my hungry daughter when searching for something to cook with the leftovers in the fridge.
Crumbed Lamb Cutlets with Mixed Herbs and Nuts
Crumbed Lamb Cutlets
Crumbed lamb cutlets are a classic dish that always make a simple and tasty meal. With the addition of a few fresh herbs and nuts it makes it even more scrummy.
4 Portions
Prep: 10 minutes
Cook: Cooking Time 10 minutes
Pork Osso Buco
Osso Buco is a Milanese dish of Veal shin in which the bone plays an important part in flavouring the meat. Traditionally, this dish is served with Saffron Risotto.
4 Portions
Prep: 15 minutes
Cook: 2 hours
Keema Seekh Kebabs
Keema Seekh Kebabs
These are extremely tasty kebabs with plenty of spices and herbs. They are even more delicious when cooked on a barbecue.
6 Portions
Prep: 10-15 minutes
Cook: Cooking time 10 to 15 minutes
Vietnamese Pork Kebabs
This is one of my favourite Vietnamese mains, as it is refreshing and light as well as being fun to eat.This recipe is adapted from one of my favourite books by Charmaine Solomon (The Complete Asain Cookbook) in her recipe she serves the pork with rice noodles and lettuce leaves.
4-6 Portions
Prep: 20-30 minutes
Cook: 10 minutes
Zucchini, Chorizo and Feta Risotto
Zucchini, Chorizo and Feta Risotto - a great summer dish
In this recipe the zucchini is cooked along with the chorizo before adding it to the risotto to keep its’ texture and to stop it going soggy. The addition of mint and feta makes a fresh tasting risotto for the summer months.
Gourmet Steak Sandwich
Gourmet Steak Sandwich
Steak sandwiches are simply delicous when cooked on the barbecue, they best made from the best quality steak. I like to use sirloin or fillet steak which make the most tasty sandwich. If you are going to cook your steak on the barbecue cook at a moderate high heat as they will only need a few minutes to cook.
4 Portions
Prep: 10 minutes
Cook: 10 minutes
Apricot Sausage Rolls
Sausage Rolls ready to eat
These sausage rolls are fun and easy to make and much more tasty and nutritious than any shop bought variety.
6 sausage rolls or 18 cocktail ones
Masaman Oxtail Curry
Masaman Oxtail Curry served
Masaman curry is a Thai Muslim curry which has flavours reminesent of Indian curries. This dish is traditionally prepared with stewing steak but oxtail works well as it is a good flavoursome stewing meat. This curry is easy to prepare but needs slow gentle cooking. The part of the dish that does take time to prepare is the curry paste but once you have made it it will last for up to 3 months in a sealed container in the refrigerator. If you starting from scratch you may wish to make the curry paste while the first stage of the curry is cooking.
Prep: 10-15 minutes
Cook: 3-4 hours
Greek Barbecued Lamb
Lamb served and ready to eat
Lamb butterflied, marinated in herbs and barbecued is always a recipe for success. By marinating the lamb not only do you add flavour you reduce the cooking time.
Beef and Guinness Pie
Guinness Pie ready to serve
A rich and wholesome pie, perfect for cold winter nights or when you simply want to enjoy some real food. This dish is full of flavour and with careful presentation perfect for a winter dinner party.
4 - 6 Portions
Prep: 15 minutes
Cook: 3 hours
Indian Burgers
These burgers are infused with a selection of typical Indian herbs and spices, to create succulent and aromatic burgers.
Prep: 20 minutes
Cook: 15-20 minutes
Rolled Veal Sausage
Rolled Veal Sausage
Rolled veal sausage is a common feature in Scandinavian cuisine. It is served as a cold meat thinly sliced as part of a smorgasbord or as a smorrebord. Veal sausage is sold at most delicatessen and food shops in Scandinavia.
Prep: 40 minutes
Cook: 2 1/2 hours
Golden Money Bags (Tung Tong)
This as my favourite starter at my local Thai in Sydney, it didn't take me long before started making them for myself and my husband. When you have made them you will see how they got their name, as they resemble little money bags.
Makes 12
Prep: Preparation Time 10-15 minutes
Cook: 5-8 minutes
Fillet of Hare on Mash and Sauteed Spinach with Parsley and Game Sauce
Hare fillet has an amazing taste and texture. The flavour is similar to venison but smoother in texture. It is ashamed that hare is usually associated with warming stews and other slow cooking dishes. In fact hare fillets are as easy to prepare and cook, also delicious accompanied with pasta, gnocchi or even a salad.
6 Portions
Prep: 10 minutes
Cook: 20 minutes
Ham Terrine
Ham Terrine, served.
I love to do a whole leg of ham at Christmas, the colours and aroma of a freshly glazed leg is one of my highlights on the Christmas table. Unfortunately or fortunately (depends on how one looks at it) there is almost always too much good food. This is a great way to use the last bits of that tasty leg. My husband loves the final dish and will happily have it for lunch and dinner, it's also a great way to feed guest during the festive period that continues to follow the big day.
6-8 portions
Prep: 20 minutes (plus setting time)
Cook: 5 minutes
Blackened Pork Chops on a Mango Salsa with Plantain Crisps
Blackened Pork Chops on a Mango Salsa with Plantain Crisps
I love pork chops and this is just a simple way to jazz them up a little. Plantains should be easy to find in grocers and now even supermarkets but if you can't find them you can always use under ripe bananas or just serve it with sweet potato or potato chips.
6 Portions
Shoulder of Lamb with Garlic, Rosemary and Anchovies
Shoulder of Lamb with Garlic, Rosemary and Anchovies, ready to serve.
I adore a slow cooked shoulder of lamb, rich and tender almost melt in the mouth. Don't be put off by the anchovies as they just provide some salt and dissolve when cooked. Of course you could always leave them out.
6-8 Portions
Prep: 10 minutes
Cook: 3-4 hours
Potato Pancakes with Bacon and Maple Syrup
Potato Pancakes with Bacon and Maple Syrup
These soufflé like pancakes originate in Scandinavia and are a traditional accompaniment to Gravalax. You can purchase Gravalx from the supermarket or you can prepare it for yourself simply by curing 1 side of salmon or trout or mackerel (boneless with skin on) it in crushed coriander seeds and peppercorns, maldon salt and dill, covered in foil and stored in the refrigerator for 1-2 days. Then wash off the curing mixture and brush it with Dijon mustard, a little honey and lemon juice, and sprinkle over plenty of dill, lemon or lime zest and a little shredded mint. The pancakes are also excellent instead of American pancakes with grilled bacon and maple syrups.
Prep: 10-15 minutes
Cook: 8-10 minutes
Sticky Spare Ribs
Pork spare ribs are deliciously tasty when slowly cooked. Many of us only enjoy ribs in a Chinese and American restaurants but they make an easy and economical meal.
6 Portions
Prep: 15 minutes plus overnight marinating
Cook: 2 hours
Tandoori Fillet of Lamb
Tandoori Fillet of lamb served
Lamb cooked on the barbecue is always something but this marinade creates an even more tasty dish than usual. I like to accompany tandoori lamb with pilau rice (hot or cold) which is easily prepared in advance, irate (cucumber and yoghurt sauce) and barbecued wedges of tandoori bread. In this recipe I use best end of lamb fillet but neck fillet or a couple of racks of lamb will also work well (leg of lamb will also work but it will take 1-1 1/2 hours of slow cooking on the barbecue with the lid over or in an oven).
Prep: 10 Minutes (with a minimum 2 Hours refriguration.)
Cook: 1 - 1 1/2 Hours
Chorizo and Prawn Risotto with Manchego Cheese
Chorizo and prawns make a very rich risotto and the use of Manchego cheese a Spanish sheep's cheese provides the same creaminess as traditional parmesan but its' own distinct flavour.
4 Portions
Prep: 15 minutes
Cook: 25-30 minutes
Crispy Polenta and Sesame Pork and Prawn Bites with Tortilla Twists
This is a tasty dish for all ages for lunch or as a light dinner. The polenta crust creates an extra crispy coating for bite size slices of pork and prawns.
6 Portions
Prep: 15 minutes
Cook: 10 minutes
Aussie Burger
Aussie Burger ready to eat
Aussie Burgers have plenty of flavour with lots of great fresh ingredients, always a favourite in my household especially the pineapple.
4 Portions
Prep: 20 minutes
Cook: 15 - 20 minutes
Scallops and Black Pudding with Rocket and New Potatoes and a Pesto Dressing
Scallops and Black Pudding Recipe
Scallops and Black Pudding are an amazing combination texture, colour and flavours, like a match made in heaven. This has been a popular dish in our household as we are big fans of fresh scallops and we all love the artisan black pudding that has gone through a revival.
4 Portions
Prep: 15 Minutes
Cook: 10 Minutes (plus 10-15 minutes for new potatoes)
Curried Beef Pie
Curried Pie is a comforting winter dish that's great to enjoy when you come in from the cold. The pie is delicious when accompanied with a banana and shredded coconut salad.
Prep: 15 minutes
Cook: 2 1/2 hours
Baked Gammon with a Maple Syrup Glaze
Baked Ham is perfect for Christmas
A Christmas inspired recipe with the gammon infused with aromates and finished with a lovely maple syrup glaze.
8-10 Portions
Prep: 20 minutes
Cook: 4 hours
Spicy Flat Iron Steak
Spicy Flat Iron Steak servered with salad and bread
This marinade tenderises and flavours the meat. The steaks should only be seared briefly on hot bbq or grill pan, the meat should be rare or it will be too tough. To serve slice thinly and accompany with a salsa, guacamole and flat bread. This recipe is for a small portion of meat each the accompaniments finish off the dish if you wish a large portion of steak this recipe serves 2.
4 Portions
Prep: 15 minutes plus minimum 4-12 hours marinating
Cook: 5 minutes
Fig with Parma Ham Salad
Figs and Parma Ham
Figs and parma ham are marry togehter as well as proscutio and cantolope. This is a delicous salad and easy to prepare for one to hundred.
4 Portions
Prep: 10 minutes
Liver Pate
Liver pate makes up a major part of the Scandinavian diet. The pate comes in many forms from a simple basic one to a pate enriched with ingredients such as herrings and truffles. Unlike the French pate Scandinavian pates don't usually contain alcohol or garlic and they have a smoother texture. Pigs liver or calves liver is usually used, I like to use calves liver as the flavour and texture is far superior than the pigs liver version.
8-10 Portions
Prep: 30 minutes
Cook: 2 hours
Tonkatsu - Deep Fried Pork fillets
Deep fried pork is one of the most popular dishes in Japan, it is enjoyed simply on a bed of shredded cabbage with a bowl of rice and is accompanied with hot mustard that is derived from the English version and Tonkatsu sauce. Like tempura Tonkatsu is of European origins being based on the 'schnitzel' but is not shallow fried like its origin, but deep fried of course when preparing this dish you prefer to shallow fry you may but the texture will be slightly different.
Prep: 10 minutes
Cook: 15 minutes
Haggis, Tatties and Neeps
Haggis, Ready to cook
On the 25th January is Burns Night so why not celebrate it like every good Scot with Haggis accompanied with Tatties and Neeps (mashed potatoes with a little nutmeg and Mashed Swede also known as turnip with a little ginger). In this recipe I have combined the two, sprinkled a little Scottish cheddar cheese over the top to make Orkney Clapshot but you can keep the two separate if you prefer.
6 Portions
Prep: 10 minutes
Cook: 40 minutes per 500g of haggis
Barbecued Argentinian Steak
Barbeque Argentinian Steaks
Argentina is famous for their beef, succulent and juicy the country is one of the top exporters in the world. Cattle were introduced to Argentina in 1536 by the Spanish the fertile condition of the Pampas region resulted in the cattle rapidly multiplying. Beef makes up a large percentage of the Argentinian's diet so as you could imagine they are experts in cooking it. Our friends from Pampas Plains provided us with the most amazing Argentinian steaks for this recipe which we accompanied with barbecued corn and Chimichurri sauce a traditional accompaniment to grilled meats.
6 Portions
Prep: 5 minutes
Cook: 8-15 minutes
Dry Pork Curry
This curry is a dry variety from Asia. It enhances the flavour of the pork, giving it that authentic asian taste.
4-6 Portions
Prep: 15 minutes
Cook: 1 hour
Glamorgan Sausages with Welsh Goats Cheese
Glemorgan Sausage.
Glamorgan sausages were traditionally the poor mans food of Wales but these little cheese sausages are really delicious. Traditionally the sausages are prepared with Caerphilly cheese but in this recipe I have included goats cheese which the Welsh are so good at making.
4 Portions
Prep: 15 minutes plus 30 minutes refrigeration
Cook: 5 - 8 minutes
Scandinavian Hash
Scandinavian Hash
This dish makes great use of leftover roast meat such as lamb and beef. This dish is just like a bubble and squeak with meat. It makes a great easy supper dish and is extremely tasty. The hash is common dish in Scandinavian households but also surprisingly appears on restaurants menus. It is usually served with worcestershire sauce, tomato sauce and similar sauces.
4 Portions
Prep: 10 minutes
Cook: 10-15 minutes
Veal Sultimbocca Burgers
Burgers are always great comfort these are just a sophisticated version of an old favourite
4 Portions
Prep: 10 minutes
Cook: 10-15 minutes
Kangaroo Surf and Turf Kebabs
Australian Surf and Turf
Kangaroo is the ultimate Australian meat. It isn't a gimmick it is in fact a high quality meat that is tender, full flavoured, low in cholesterol and fat. Kangaroo is usually sold vacuum packed, it can be found in some supermarkets in the UK and in supermarkets and specialist shops in Australia. If you can't find kangaroo, use ostrich or a beef
6 Portions
Prep: 15 minutes
Cook: 15 minutes
Beef Teriyaki
Beef Teriyaki
The most difficult part of achieving good teriyaki is getting the sauce glossy while not overcooking the meat. For this reason it is best to firstly seal the meat and then return it to the pan once the sauce has thickened.
Prep: 15 minutes plus 30 minutes for the steak to marinate
Cook: 10 minutes
Barbecued Shoulder of Lamb with a Silverbeet and Ricotta Farce
For this recipe you will need a young, boned shoulder of lamb (not mutton). Slowly cooked the lamb takes on a rich smokey flavour and the farce herbs and the farce herbs and spices infuse the lamb.
6 Portions
Prep: 20 minutes
Cook: 60-90 minutes
Pea and Ham Soup
This soup brings back many memories of what I thought were cold winter nights in Australia. This soup makes a warming and satisfying meal on a really cold winters night when all you want to do is cuddle up on the sofa with a really good book.
6 Portions:
Prep: 20 minutes
Cook: 2 hours
Spanish Sausage and Bean Stew with Fresh Mint
Spanish Sausage and Bean Stew with Fresh Mint
Spanish black sausage is similar to the French Boudin Noir but it has a coarser texture, it is worthwhile hunting down the Spanish variety if you can otherwise go for the French variety. This stew, while a great winter dish, also works well in warmer weather by making a lighter version using fresh broad beans. Also, it is a dish that is delicious served cold with lots of mint and a fresh slices of bread and salad leaves. The mint gives the dish a lift lightening and complementing the stew.
6 Portions
Prep: 20 minutes plus 12 hours for soaking the dried beans
Cook: 1 hour and 30 minutes to 2 hours
Chorizo Sausage
Chorizo Sausage
I enjoy fresh chorizos simply sliced and pan fried as a tapa on their own but you may like to fry up thin slices of partially cooked potatoes with the chorizo. Cooked slices of chorizo are also good in puff pastry as a tapas dish.
6 Portions
Prep: 5 minutes
Cook: 5 minutes