Category: Meat

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.

Screen Shot 2019-10-13 at 9.16.00 AM

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.

Screen Shot 2019-10-04 at 1.50.19 PM

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.

Screen Shot 2019-09-23 at 9.32.03 AM

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.

Screen Shot 2019-09-23 at 7.30.57 AM

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.

Screen Shot 2019-07-12 at 3.30.41 PM

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.

Screen Shot 2019-03-13 at 4.44.51 PM

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.

lentils · Meat · Rice

One pot “Brazilian” dirty rice

Belinda

This Brazilian Style Dirty Rice might be a far stretch from the authentic Creole dish. But it’s tasty, easy and made in one pot! And who doesn’t love that, especially on a busy weeknight?
Recipe and photo c/o Oliviascuisine.com

Screen Shot 2019-02-26 at 7.46.50 AM

1 tbsp olive oil
12 oz chorizo sausage, diced or sliced
1 onion, chopped
4 cloves garlic, minced
1 large tomato, chopped
1 cup uncooked white rice (see notes if using cooked rice)
1 chicken bouillon
2 cups water
Salt and freshly ground pepper, to taste
2 cups cooked brown lentils
1/2 cup chopped parsley

In a Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the sausage and cook, until beginning to brown, about 5 minutes.
Reduce the heat to medium.
Add the onion and garlic and sauté until fragrant and translucent, about 2-3 minutes. Then, add the tomato and cook until softened.

Add rice and sauté for two minutes. Pour in the water and add the chicken bouillon. Season with salt and pepper. Stir and cover. Cook for 15 to 20 minutes or until the rice is tender. Remove from heat and let it sit for 5 minutes.

Fluff rice with a fork. Stir in the cooked lentils gently.
Stir in the parsley and serve.

Asian flavors · Do-ahead · Meat

Red wine and soy-braised short ribs

Belinda

These richly flavored ribs are a wonderful fusion dish. Red wine is an unorthodox addition to the soy-and-mirin braising liquid, but it really works a treat. All you need is plain steamed rice to serve with it.

Screen Shot 2019-02-25 at 2.01.02 PM

Serves 4

4 lb. 2″-thick boneless beef short ribs or 5 lb. 2″-thick crosscut bone-in short ribs (flanken style), cut into 2 x 2″ pieces
Kosher salt
2 Tbsp. plus 1 tsp. grapeseed or extra-virgin olive oil
1 large onion, chopped
8 garlic cloves, crushed
1 2″ piece ginger, peeled, sliced ⅛” thick
2 cups dry red wine
½ cup mirin (sweet Japanese rice wine)
⅓ cup soy sauce
¼ cup (packed) light brown sugar
¼ mu radish or daikon (about 8 oz.) peeled, cut into 1″ pieces
1 large egg, beaten to blend
Shilgochu or gochugaru (coarse Korean hot pepper flakes), sliced scallions, and cooked rice (for serving)

Season the short ribs all over with salt.
Heat 2 Tbsp. oil in a small pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed to prevent scorching, until browned all over, 10–12 minutes per batch. Transfer to a plate.

Add the onion, garlic, and ginger to same pot and cook, stirring often, until softened and lightly browned, 6–8 minutes. Add wine; bring to a boil. Reduce the heat and simmer until the liquid is reduced by half, 8–10 minutes.
Add the mirin, soy sauce, brown sugar, and 2 cups water.
Return the ribs to the pot and bring the liquid to a simmer.
Partially cover the pot and cook, reducing the heat to maintain a very gentle simmer and adding splashes of water and skimming as needed, until the ribs are very tender (they should shred easily) and the stew is saucy, 3–3½ hours.
Add the radish about 1 hour before ribs are done. Remove from heat.

Heat the remaining 1 tsp. oil in a large nonstick skillet over medium. Add egg, tilting pan to create a very thin 6–8″ circle. Cook just until set, about 1 minute, then roll up egg into a cylinder; transfer to a cutting board. Thinly slice into ribbons.

Top ribs with the egg, shilgochu, and scallions. Serve with rice alongside.

Do Ahead: Short ribs can be made 3 days ahead. Let cool; cover and chill.

Do-ahead · Meat · Pasta

Best Bolognese sauce out there

Belinda2 Comments

From Bon Appetite magazine
It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off.

Screen Shot 2019-02-24 at 12.54.26 PM

1 medium onion, chopped
1 celery stalk, chopped
1 small carrot, peeled, chopped
3 tbsp extra-virgin olive oil
1 lb ground beef (20% fat), patted dry
Kosher salt
3 oz. thinly sliced pancetta, finely chopped
1 cup dry white wine
⅓ cup tomato paste
1 bay leaf
Pinch of finely grated nutmeg
2 cups (or more)chicken broth
1 cup whole milk
1 lb. fresh tagliatelle, pappardelle, or dry rigatoni
3 oz. finely grated Parmesan (about ½ cup), plus more for serving

Pulse the onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.

Heat the oil in a large pot over medium.
Break the beef into small clumps (about 1½”) and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl.

Wipe out the pot. Cook the pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.

Return the beef to pot and pour in the wine. Reduce the heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add the tomato paste, bay leaf, and nutmeg and cook, stirring occasionally, still pressing down on meat, until the tomato paste is slightly darkened, about 5 minutes.

Pour the stock and milk into the pot; add a pinch of salt. Reduce the heat to the lowest setting and cook, uncovered and stirring occasionally, until the meat is very, very tender, 2–2½ hours.
There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.

Cook the pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions.

Using tongs, transfer the pasta to the pot with the sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase the heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.

Transfer the pasta to a platter and top with more Parmesan.

Do Ahead: The sauce can be made 4 days ahead. Cover and chill.

Do-ahead · Gluten Free · Meat · Sauces

Mushroom, sherry and grain mustard sauce

Belinda

If you want to take your steak up a notch, try Gordon Ramsey’s superb sauce.

Screen Shot 2019-02-23 at 6.35.43 PM

3 tbsp olive oil
4oz button mushroom, quartered
1 garlic clove, lightly crushed
1 sprig thyme
5 fl oz of dry sherry
1 tbsp sherry or balsamic vinegar
5 fl oz beef stock or brown chicken stock (could be made with a good bouillon powder)
2 tbsp crème fraîche
1 tbsp grain mustard
2 tbsp chopped flatleaf parsley

Heat the oil in a large pan and fry the mushrooms with the garlic and thyme, stirring until softened.

Pour in 3 fl oz sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.

Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.