Category: Meat

Meat

Beef and eggplant fatteh

Belinda

Recipe by Nigella Lawson
“This is a subtly textured, richly flavored arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yogurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. I think of this rather as a refined, Middle-Eastern form of nachos.”

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Serves: 4-6

FOR THE BASE:
4 pita breads (split open and cut into nacho-sized triangles)
FOR THE TOPPING:
2 cups full-fat greek yoghurt
5 tbsp tahini (at room temperature)
1 – 2 lemons (to give 3 x 15ml tablespoons of juice)
2 cloves garlic (peeled and minced)
1 – 2 teaspoons kosher salt (to taste)

FOR THE AUBERGINE-BEEF LAYER:
3 tbsp olive oil
1 small onion (peeled and finely chopped)
1 medium-large eggplant (cut into small cubes)
2 tsp ground cumin (I roast mine)
2 tsp ground coriander
1 tsp Aleppo pepper or paprika (plus more for sprinkling)
1 – 2 tsp kosher salt (to taste)
1lb ground beef

TO SPRINKLE OVER:
¾ cup pomegranate seeds
⅓ cup toasted pinenuts
1 tbsp mint (finely shredded leaves)

Preheat the oven to 400°F.
Spread the pitta triangles out onto a large baking sheet and toast for 10–15 minutes, or until they are crisp. You don’t need them to color, but if they do just a little here and there, that’s not a bad thing. Set the pitta triangles aside for the moment.

Beat the yogurt, tahini, lemon juice, garlic and 1 teaspoon of kosher salt together in a heatproof bowl that will later sit over a saucepan. Taste to see if you want any more salt. Put to one side while you cook the eggplant-beef layer.

Warm the oil in a wide, though not deep, heavy-based saucepan or casserole and cook the onion, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and carry on cooking it, still stirring occasionally, until soft and a pale caramel color. This will take another 4 minutes or so.

Turn the heat up to medium, tumble in the eggplant cubes and stir well to mix with the onion. Stay by the hob as you will need to stir frequently, and cook them for about 10 minutes. Turn the heat down if they look as if they’re catching.

Stir in the cumin, coriander and a teaspoon each of Aleppo pepper and kosher salt and, now over a high heat, add the ground beef and use a fork to break it up a little and turn in the pan until it’s lost its red color.
Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat while you return to the tahini-yogurt sauce.

Pour some just-boiled water into a fresh pan, enough to come about 1¼ inches up the sides, and put over a low heat. Sit the bowl with the tahini-yogurt mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream.

Now for the grand assembly: arrange the crisp pitta triangles on a large round plate (I use one of about 12 inches diameter). Top with the eggplant-beef mixture, followed by the yogurt-tahini sauce. Sprinkle with the Aleppo pepper (or paprika, if you’re using that) to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Eat with your fingers, nacho-style.

MADE AHEAD/STORE:
The pitta can be toasted 1-2 hours ahead. Store in an airtight container. The aubergine-meat layer can be made up to 3 days ahead. Cool and refrigerate, within two hours of cooking, in an airtight container. Return to the pan and add a splash of water, then reheat over a medium heat, stirring occasionally, until piping hot.

FREEZE:
Meat layer can be frozen for up to 3 months in an airtight container. Defrost overnight in the fridge and reheat as above.

Do-ahead · Meat · Pasta

One-pot pork shoulder ragu

Belinda

On their blog “Dinner: A Love Story”, Andy Ward & Jenny Rosenstrach call this “Instant Dinner Party,” because you can make the ragu completely ahead, even a day or two before. Whether you serve it that day or reheat it for a party tomorrow, “It will make the house smell amazing,” Jenny said, “Which, in my opinion, counts for more than flower arrangements when having dinner guests.

Whatever ragu is left is a boon: over polenta, in tacos, on sandwiches, or frozen and awaiting more dinners.

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2 1/2 lbs boneless pork shoulder roast, tied with twine if there are any loose pieces
1 small onion, chopped
1 garlic clove, minced
Salt and pepper
2 tbsp olive oil
1 small pat butter
1 28-ounce can whole tomatoes, with juice
1 cup red wine
5 sprigs fresh thyme
5 sprigs fresh oregano
1 Small handful of fennel seeds
1 tbsp hot sauce, for smokiness (Andy used Trader Joe’s Hot Chili Sauce, but Sriracha and Tabasco both work great, too)
1 pound Pappardelle pasta
1 handful Freshly grated Parmesan

Preheat oven to 325° F.
Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.

Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.
Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.)

Meat is done when it’s practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.

Cook 1 to 2lbs pasta according to package directions.
When it’s is ready, put into individual bowls and top with ragu and lots of Parmesan.
Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parmesan.

Appetizers · Baking · Holiday Food · Meat · Nuts

Stilton, date and walnut sausage rolls

Belinda

These cook-from-frozen sausage rolls make entertaining a breeze. Love the combination of salty sausage meat and stilton with sweet dates. Give them a go and watch them disappear in seconds.
Recipe c/o Delicious Magazine

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Makes 24
2oz (50g) walnut halves
18 oz (500g) puff pastry, chilled
Plain flour for dusting
1lb (350g-400g) pork sausage meat or 6 good quality free-range pork sausages, skins removed
(5oz)150g stilton cheese, rind removed and crumbled
3.5oz (100g) (about 5) pitted Medjool dates, coarsely chopped
2 tbsp freshly chopped flat leaf parsley
1 medium free-range egg, lightly beaten
Butter for greasing

Heat the oven to 400F/200°C/180°C fan/gas 6.
Spread the walnuts out on a baking tray and toast for 6 minutes. Remove and leave to cool, then coarsely chop.
Roll out the pastry on a lightly floured surface to a 16″ (40cm) x 11″ (26cm) rectangle, then cut in half lengthways to make two long strips.
Put the pork sausage meat, walnuts, stilton, dates and parsley in a mixing bowl, then mix together with your hands until well combined. Divide the mixture in half and shape each half on a sheet of cling film to make 2 long sausage shapes the same length as your pastry.
Lay one sausage down the centre of each piece of pastry, brush 1 edge of the pastry with a little beaten egg, fold over the pastry and press the edges together to seal. Mark along the edge with the tines of a fork. Cut each strip across to make 12 rolls (see Make Ahead) or chill, spaced slightly apart, on buttered baking sheets, loosely covered with cling film, until ready to bake.
Brush with a little more beaten egg and bake for 15-20 minutes until puffed and golden brown. Serve warm.

Make ahead
Layer the unbaked sausage rolls in lidded freezer-proof boxes, separated with pieces of non-stick baking paper, and freeze for up to 1 month. To cook from frozen, brush with lightly beaten egg and bake on lined baking trays for 25-30 minutes until golden and puffed.

Dairy-free · Do-ahead · Gluten Free · Meat

Aromatic braised lamb with prunes and pistachios

Belinda

 

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Recipe from Delicious magazine

1 tbsp light olive oil
1.5 lbs (600g) lamb neck, cut into bite-size pieces
2 onions, sliced
5 garlic cloves, crushed
1 tbsp cumin seeds, crushed in a pestle and mortar
1 tsp ground allspice
20 fl oz (600ml) chicken stock
4oz (100g) soft dried prunes, roughly chopped
2-3 tbsp pomegranate molasses to taste
Bunch cilantro (fresh coriander), chopped
3oz (60g) shelled unsalted pistachios, roughly chopped
Steamed couscous or quinoa, to serve

Heat the oven to 375F/190°C/170°C fan/gas 5.
Heat the oil in a heavy-based casserole dish (with a lid) set over a medium heat. Working in 3 batches, add the lamb and brown all over, then remove from the casserole and set aside on a plate.
Add the onions to the casserole dish and cook for 8-10 minutes, stirring, until lightly browned. Add the garlic, cumin seeds and allspice, then cook for another minute.
Return the lamb and any resting juices to the casserole, then add the stock. Season, bring to the boil, then add the prunes.
Cover with the lid, then transfer to the oven and cook for 1½ hours or until the meat is tender.
Add the pomegranate molasses, season, then sprinkle with cilantro and pistachios and serve with couscous or quinoa.

Asian flavors · Dairy-free · Gluten Free · Holiday Food · Meat

Roast pork belly with apple, soy and ginger

Belinda

This is a wonderful and simple recipe from the one and only Yotam Ottolenghi

The flavors in this dish are inspired by Filipino pork adobo, in which the meat is cooked in a sweet and vinegary, soy-based sauce. Here, I use apple juice, apple vinegar and whole apples to cut through that richness. Don’t be put off by the long cooking time – once everything’s in the oven, it’s mostly just a waiting game. Serve with plain rice.

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Prep 15 min
Cook 2 hr 30 min
Serves 4

1 whole pork belly joint (800-900g), boneless
Flaked sea salt
1½ tbsp olive oil
1 large onion, peeled and cut into 6 wedges
12 garlic cloves, peeled
2 oz (40g) fresh ginger, peeled and roughly chopped
4 whole star anise
3 bay leaves
3 fl oz (90ml) soy sauce
8 fl oz (250ml) chicken stock
8 fl oz (250ml) unsweetened apple juice (I use a cloudy variety)
3oz (70ml) apple cider vinegar
2 tbsp caster sugar
1 tsp black peppercorns, crushed
3 medium Pink Lady apples (400g), cored and cut into quarters
2 spring onions, thinly sliced

Heat the oven to 185C (165C fan)/365F/gas 4½. Use a small, sharp knife to score the skin of the pork in a cross-hatch pattern spaced roughly 1½cm apart, then rub a teaspoon of flaked salt into the skin, push it down into the slashes.

Put the oil in a large ovenproof saute pan on a medium-high heat, then fry the onion, stirring, for three minutes, just to soften. Add the garlic, ginger, star anise and bay leaves, and cook, stirring occasionally, until the vegetables are lightly colored – another three minutes.
Add the soy, stock, apple juice, vinegar, sugar and black peppercorns, and bring to a simmer.

Take off the heat and lay in the pork, skin side up, taking care not to get the skin wet (it should not at any stage be submerged in liquid). Transfer to the oven, roast for 90 minutes, then remove and arrange the apples around the pork, stirring gently to coat them in the sauce and again taking care not to get any liquid on the skin. Return to the oven for 30 minutes, or until the apples have softened but still retain their shape, and the pork is deeply golden.

Gently lift the pork on to a board, leave to rest for 10-15 minutes, then cut into 1½cm-thick slices. To serve, transfer the contents of the saute pan to a serving dish with a lip, lay the pork slices on top and sprinkle with the spring onions.

Do-ahead · Holiday Food · Meat

Cauliflower Pizza Bake

Belinda

Recipe from “FOOD 52”
This is what happens when you combine the caramelized, golden-edged goodness of roasted cauliflower with melty pockets of mozzarella, crispy pepperoni, and your other favorite pizza toppings. Serve it to cauliflower lovers, or even the haters. Trust me, it’ll make you see cauliflower in a whole new way.

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SERVES 4

1/2 pound (about 2 links) uncooked Italian sausage, removed from casings and cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 large head of cauliflower, trimmed and cut into small, bite-sized florets
1/2 cup pizza sauce, divided
1/4 cup finely grated parmesan, plus more for finishing dish
Kosher salt + freshly ground black pepper, to taste
1/4 cup black olives (I like to use the sliced, canned kind)
1/4 cup slivered or halved sun-dried tomatoes packed in olive oil (drained of oil before using)
2 to 3 ounces pepperoni
4 ounces fresh mozzarella (sold in rounds or logs), torn into bite-sized pieces
A big handful of fresh basil leaves, torn

Heat oven to 425 F.
Place a parchment-lined sheet pan in the oven while it heats. The hot pan will help the sausage to get nicely browned, fast!
Working quickly, transfer the sausage to the preheated sheet pan in a single, even layer. (Careful, the pan will be hot!) Drizzle the sausage with 1 tablespoon of olive oil. Roast for about 6 to 8 minutes, or until the sausage is starting to brown (set a timer).

Meanwhile, in a large bowl, combine cauliflower florets with 1/4 cup pizza sauce, 1/4 cup grated parmesan, and 1 tablespoon olive oil. Season to taste with salt and pepper, and toss. You want the pizza sauce to lightly yet thoroughly coat the florets; add another tablespoon of sauce, if needed.
Add olives and sun-dried tomatoes to the bowl and toss again.
When the timer for the sausage goes off, add the cauliflower mixture to the sheet pan, stirring a few times to coat the cauliflower in the sausage fat. Arrange pepperoni evenly across the top.

Roast for 15 more minutes, until the cauliflower is crisp-tender and the pepperoni has browned. (Taste a piece of cauliflower; if it isn’t approaching tender, return to the oven for a few more minutes before proceeding to Step 6. Season with a little more salt and pepper, if needed.)

Remove sheet pan from oven, and spoon 1/4 cup more sauce over the cauliflower mixture; add a little extra, if desired, for a saucier version. Arrange bites of torn mozzarella over (and in between) the cauliflower florets (avoid putting it directly on the bottom of the sheet pan).
Roast in the oven for another 5 minutes, or until the sauce is warmed and cheese is melted.
Cool for about 5 minutes, then grate more parmesan on top and scatter the basil. Serve warm.

Do-ahead · Meat · Pasta

Easy Greek pasticcio

Belinda

Bring the sun-kissed flavors of Greece to your table with this easy pasticcio recipe, made with a ground lamb base and creamy feta cheese topping.

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Serves 4
1 tbsp vegetable oil
1 red onion, finely chopped
1 lb ground lamb
3 heaped tsp finely chopped fresh rosemary
salt and pepper
4 garlic cloves, crushed
15 oz can chopped tomatoes
2 tsp chopped fresh oregano, plus extra to serve (or ½ tsp dried)
10 oz dried macaroni

For the topping
6 fl oz full-fat thick greek yogurt
1 medium free-range egg, beaten
4 oz good-quality feta, crumbled

Heat the oil in a large frying pan over a medium heat. Add the onion and cook, stirring, for 6-8 minutes softening. Increase the heat, add the ground lamb and cook, stirring, for 5 minutes until browned.
Add the chopped rosemary, salt, pepper and garlic to the pan and cook, stirring, for 1 minute.
Add the tomatoes, half-fill the can with water, then add it to the pan with the oregano. Bring to the boil, then season and reduce the heat. Simmer for 20 minutes.

Heat the oven to 350/180°C/160°C fan/gas 4.

For the topping, in a mixing bowl combine the yogurt, egg and half the feta. Season with pepper (feta is already salty).
Cook the macaroni in a large pan of boiling salted water until just al dente. Drain, then spoon half into a deep ovenproof dish and season with salt and pepper. Top with the ground lamb, then add the remaining macaroni, pressing down with the back of a spoon.
Spoon the yogurt topping over the pasta to cover, then scatter with the remaining feta to finish.
Bake for 25 minutes or until golden and bubbling.
Serve sprinkled with extra oregano, if you like.

Do-ahead · Meat · Pasta

Sausage and kale gnocchi bake

Belinda

Now Fall is peeking around the corner (my favorite season) I will now start posting more substantial recipes for comfort and warmth.
This easy-to-make, quick-to-cook recipe from “Delicious Magazine” is the ultimate in midweek comfort food.

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7 oz curly kale
1 lb potato gnocchi
1 medium-sized onion
Olive oil for frying
3 good-quality pork sausages or mild Italian sausages
7 oz passata
Large handful fresh basil leaves
4 oz fontina cheese or mozzarella

Heat the oven to 400F/200°C/ fan180°C/gas 6.
Bring a large pan of lightly salted water to the boil.
De-stalk and shred the kale (if necessary), then drop into the water with the gnocchi and cook for 30 seconds. Drain and rinse both under cold water.
Finely chop the onion.
Heat a little oil in a large frying pan, then crumble in the meat from the sausages (discard the skins).
Add the chopped onion and fry for 7 minutes or until just soft.
Add the passata and basil leaves and simmer for 3 minutes.
Toss the kale and gnocchi through the sausage mixture, then transfer to a 1.5 liter ovenproof dish.
Tear over the cheese and season with salt and pepper, then bake for 15 minutes or until golden and bubbling.

Do-ahead · Meat

Lebanese beef skewers

Belinda

These skewers are best enjoyed when laid on a bed of hummus or flatbread.
This is an edited extract from “Saffron in the Souks” by John Gregory-Smith.

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1 red onion, thinly sliced
1 lemon, juiced
1 tsp sumac, plus extra to serve
2 tbsp finely chopped flat-leaf parsley leaves, plus extra leaves, to serve
12 oz hummus, to serve
Extra virgin olive oil plus flatbreads, to serve

KEBABS

1 lb ground beef (20% fat)
3/4 onion, grated
1/2 tsp allspice
1/4 cup flat-leaf parsley leaves, finely chopped
1/2 tsp Baharat spice (Middle Eastern spice mix)
1 1/2 tsp Aleppo pepper flakes
2 oz toasted pine nuts, plus extra to serve
2 garlic cloves, crushed

Place the onion into a large bowl with the lemon juice. Season to taste and mix to combine. Stand for 15-20 minutes.
Meanwhile, preheat a chargrill pan or barbecue to high heat.
For the kebabs, place all the ingredients in a large bowl, season and mix well to combine.
Divide the mixture into 8 portions and roll each into a sausage shape. Thread the meat onto metal skewers. Chargrill or barbecue for 3-4 minutes each side until charred and juicy.

Stir the sumac and parsley into the onions until well combined. To serve, spread the hummus onto a serving dish. Lay the kebabs on top and pile the onions on top.
Sprinkle with extra sumac and pine nuts, and drizzle with oil.
Serve immediately with warmed flatbreads.

Meat

Pork Katsu with Beet Purée

Belinda

A stunning combination.

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Serves 4

Beet Purée
1 tablespoon olive oil
1 small shallot, chopped
1 small red beet, peeled, thinly sliced
½ large Granny Smith apple, peeled, thinly sliced
1 cup low-sodium chicken broth
Kosher salt, freshly ground pepper
¼ cup heavy cream
¼ cup plain whole-milk Greek yogurt

Pork and Assembly
4 6-ounce boneless center-cut pork chops, excess fat trimmed
¾ cup all-purpose flour
2 large eggs, room temperature, beaten to blend
2 cups panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper
6 tablespoons vegetable oil, divided
Finely chopped chives (for serving)

Beet Purée
Heat oil in a small saucepan over medium-low. Cook shallot, stirring occasionally, until soft but without taking on any color, about 4 minutes. Add beet, apple, and broth; season with salt and pepper. Increase heat to medium and bring to a boil; cook until liquid is almost completely evaporated and beets are softened, 15–20 minutes. Let cool 10 minutes, then transfer to a blender. Add cream and yogurt and blend until sauce is the consistency of chunky apple sauce (no large pieces should remain). Season with salt and pepper.

Do Ahead: Purée can be made 3 days ahead. Cover and chill.

Pork and Assembly
Pound pork chops between 2 layers of plastic wrap to ½” thick. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season flour, eggs, and panko with salt and pepper.

Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Lift from bowl, letting excess drip off. Coat in panko, pressing to adhere, then transfer to a rimmed baking sheet.

Heat 3 Tbsp. oil in a large skillet over medium-high. Cook 2 cutlets until coating is deep golden brown and pork is just cooked through, about 4 minutes per side. Transfer to a plate. Wipe out skillet and repeat process with remaining 3 Tbsp. oil and 2 cutlets.

Slice pork into ¾” strips. Serve over beet purée topped with chives.