Let me see that. Each of the meat for cooking what.
The cooked meat is right for you.
First of all we have to choose good quality meat, fat inserted in the appropriate space. And has been doing very well. And options for each of the following cooking methods.
Attached to the neck area (Chuck) is ideal for cooking a stew.
Rib (Rib) in a fry grill.
Sirloin (Sirloin) a fillet with sirloin. The top sirloin is his waist. S in the soft parts are more expensive for fried, baked, grilled steak done.
Thigh meat (Round) is to be made using ground beef, baked, grilled steak.
Area of sides (Flank) This section contains fat. Was cut out to be suitable for roasting or grinding.
Matrix I (Short Plate) for the stock Enืgaepืeai stew beef stew.
Meat legs (Foreshank) are sticky. Perfect to make stew, soup.
Beef bone is to be boiled to make soup.
Cow tongue is to be boiled to make stew.
Kappeler Milchsuppe
Kappeler Milchsuppe
Switzerland introduced into the food is very old, people generally eat native Switzerland. Some foods do not recognize the new Switzerland or used it before. I used to know. Food to be brought down, this is a very famous history.
Ingredients for 4 people (the number itself).
2 liters of fresh milk.
5 egg yolks.
2 tablespoons wheat flour.
1 teaspoon salt.
Black or white bread as you like 150 grams.
How to cook.
1. The bread, cut into small sheets of pictures, then fry it with butter (Butter) until golden and set aside.
2. Took a 2 liter milk containers to cook food using heat, light and heat.
3. To beat egg yolks until the repair is 5 eggs salt to flour and mix them together before) and then put in the milk, stirring until hot. It was cooked to taste.
4. I pour the milk into a container to eat it. Fry the bread until golden on the water.
5. Serve on the table. I was in the container as shown.
History of Kappeler Milchsuppe.
I went here to see the price of sweet potato for the panic disorder is very high. This is because my girlfriend eat potatoes every day for it to any upstart. I do not do it half a day to eat bread instead.
He'll have to eat the bread of the European Statistical it. He said that the national bread is the best one. Swiss. The Italians are not that good but we lost.
Farmers planting rice because they like to eat bread together Epืeonekla. Bread of the Swiss geologists to find exactly the Twan. One bale weighs about 250 grams to 4,821 years old, they believe they were so dusty. Today I'll walk through my glasses emit a light that I still have it.
This suggests that people who eat a lot before. I would eat potatoes on the end of the year. 1800 in Switzerland Its history will tell me next time I started to come to Europe around 1580 when I was younger, but they are very hungry. I had him eating rice, sorghum, rice, stir in the wind take him until the rice is stirred well.
Kappeler Milchsuppe talk about the history of this period are expected in 1529 Zuercher (Zurich) and the Innerschweizer. (Luzern, Uir, Schwyz and Unterwalden) of this group are to seek peace. Within this group there is a reform of Christianity, whose name was Ulrich Zwingli was always sick as a collection of partisans against the bubonic plague Pest Katholischen. Trying to convince people to be given a pro and has been heavy fighting in the city is KAPPELER Kanton Argau.
The first war to peaceful well. Last night the group can eat together. It is the staple food. Soup and bread to eat it as best as one could I named this place the food fight that Kappeler Milchsuppe eat eat eat rice in the pot with a spoon in a figure.
But peace is not long to go through two years of war against this new religion Zwinglis. He was killed.
In order to keep these stories are inscribed the names of Zwingli on the rock bar located at the small church Kappel Albis; Kanton Zürich.
The stone inscription on which we can see that Kappeler Milchsuppe Ebertswil am Albis, which is the border between Zug and Zuerich.
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History of Lebkuchen.
Ancient Egyptians, Greeks and Romans. The use of honey is made.
It is believed that honey is a gift to God.
And a high Therefore, in ritual magic and alchemy.
I used to use honey as a talisman against the ceremony.
And the king will die down, it will take to the grave with honey.
In the 13th century, honey cake, Lebkuchen.
I understand that it is made up of the monasteries. Residents love to eat cake.
Then add the ginger cake was dry and the black pepper.
(Because it will not be thirsty).
The nun who made the panis mellitus.
Is a type of bread.
Taste better and the wafer in Lebkuchen.
Year 1395 in Germany. The city of Bavaria.
Opened bakery in Nürnberg.
And the Lebkuchen.
And has made it a tradition to communicate with each other.
Up until now, including 600 last year.
What made Lebkuchen.
The city of Nürnberg.
Germany is famous for. What is it?
Lebkuchen is a city of Nürnberg.
The famous city of Nürnberg.
There are two advantages to this.
A. That the trade is related to the herb.
And the ancient salt trade route to the sack.
Sacks of spices from the east through Venice and Genoa.
It can provide the extra spice.
For bakery Important component in making Lebkuchen.
Two. In Nürnberg in the German forests are well known.
Honey bees are able to find. At that time, that the honey.
Honey is used for the Holy Roman.
Emperor Apiary fertile period.
The association was set up to help each other.
Collect the honey bee and a wax.
Has been a tremendous privilege it.
Made in Nürnberg Lebkuchen.
The 100 year long.
Time to try to establish the association.
Which was set up to help each other.
Do they sell bread for Lebkuchen.
Founded in use for many years. Fruitless efforts.
Until the year 1643. City Council approved the establishment of their own.
Association established to assist each other in Nürnberg.
Germany to open a shop selling Lebkuchen.
The establishment of the Forum Shops.
14 shops selling bread spread very far.
The 30-year war in the bakery.
Lebkuchen sale in Nürnberg.
Germany deteriorated.
The lack of spices that are used.
In the making Lebkuchen. The Lebkuchen.
I can not add more spices. City Nuremberger.
No one is saying that the gifts as Lebkuchen.
When the person receiving the gift, and I feel impressed.
And it becomes a trade is known around the world.
Lebkuchen from Nuremberg.
Lebkuchen is very famous.
Business and commerce throughout the world.
It is traditional for us to do the same to this day.
How to make spice cookies Lebkuchen.
Ingredients *** **.
Butter 200 g.
200 grams of sugar.
Eggs 5 eggs.
Chocolate, grated (geriebene Scholade) 100 g.
Gemahlene Mandeln 200 grams of beans.
Cocoa powder (Kakao) 1 tbsp.
Rum 1 Tbsp.
Ground cinnamon ((Zimt) 1 tsp.
Ground cloves (Nelken) 1/4 tsp.
Wheat flour (Mehl) 80 g.
*** How do Lebkuchen ***.
1. A butter pot. Heat and light enough to melt butter.
Then beat the cream. Gradually sprinkle in sugar and egg into.
2. The other ingredients mentioned above, according to.
Gently stir to combine.
3. Pour the finished batter of Article 2.
Down on a baking tray to use. Then slice off a thin flat sheet.
4. Out of Ea a power about 170 degrees.
Bake for 30-35 minutes until the oven.
Snack on the dry side, then lift out.
5. Was removed from the oven. Cut food into small pieces while still hot.
If you like a chocolate coating *** ***.
Using a cookie cutter to make animal shapes or anything you like.
Kleftiko
serves 4
ingredients
4 lamb shanks
5 tablespoons olive oil
450g/1lb onions, thinly sliced
4 garlic cloves, crushed and
chopped
300ml/10fl oz dry white wine
450g/1lb canned chopped
plum tomatoes
1 bay leaf
1 teaspoon dried oregano
salt and freshly ground black pepper
• Rub the lamb shanks with salt and pepper, then brown them all over in a
frying pan in 3 tablespoons of the olive oil. Put into a casserole dish with
a tight-fitting lid.
• Add some more of the olive oil to the frying pan and, over a low heat,
sweat the onions until soft and translucent. Add the garlic and sauté for
2 minutes. Transfer to the casserole dish, distributing around the shanks.
• Over a high heat, deglaze the pan with the wine, stirring and scraping
up any bits using a wooden spoon, then pour the liquid over the lamb.
Add the tomatoes with their liquid, the bay leaf and oregano.
• Bring to the boil, put on the lid and reduce the heat to a simmer. After
11⁄2 hours, test to see whether the meat is done. If not, continue cooking
until it is tender.
• Remove the shanks and keep warm on serving plates. Discard the bay
leaf, and transfer the tomato and onion mixture to a blender or food
processor. Whiz briefly and pass through a sieve. Spoon the sauce
around the shanks and serve immediately.
ingredients
4 lamb shanks
5 tablespoons olive oil
450g/1lb onions, thinly sliced
4 garlic cloves, crushed and
chopped
300ml/10fl oz dry white wine
450g/1lb canned chopped
plum tomatoes
1 bay leaf
1 teaspoon dried oregano
salt and freshly ground black pepper
• Rub the lamb shanks with salt and pepper, then brown them all over in a
frying pan in 3 tablespoons of the olive oil. Put into a casserole dish with
a tight-fitting lid.
• Add some more of the olive oil to the frying pan and, over a low heat,
sweat the onions until soft and translucent. Add the garlic and sauté for
2 minutes. Transfer to the casserole dish, distributing around the shanks.
• Over a high heat, deglaze the pan with the wine, stirring and scraping
up any bits using a wooden spoon, then pour the liquid over the lamb.
Add the tomatoes with their liquid, the bay leaf and oregano.
• Bring to the boil, put on the lid and reduce the heat to a simmer. After
11⁄2 hours, test to see whether the meat is done. If not, continue cooking
until it is tender.
• Remove the shanks and keep warm on serving plates. Discard the bay
leaf, and transfer the tomato and onion mixture to a blender or food
processor. Whiz briefly and pass through a sieve. Spoon the sauce
around the shanks and serve immediately.
Persian lamb
serves 4–6
ingredients
2 tablespoons chopped fresh mint
225ml/8fl oz Greek-style yogurt
2 garlic cloves, crushed)
1⁄4 teaspoon ground black pepper
6 lean lamb chops
2 tablespoons freshly squeezed
lemon juice
For the tabbouleh
250g/9oz couscous
500ml/18fl oz boiling water
2 tablespoons olive oil
2 tablespoons freshly squeezed
lemon juice
1⁄2 onion, finely chopped
4 tomatoes, chopped
25g/1oz fresh coriander, chopped
2 tablespoons chopped fresh mint
salt and freshly ground black pepper
• To make the marinade, combine the mint, yogurt, garlic and pepper.
• Put the chops into a non-porous dish, and rub all over with the lemon
juice. Pour the marinade over the chops, cover and marinate in the
refrigerator for 2–3 hours.
• To make the tabbouleh, put the couscous in a heatproof bowl and pour
the boiling water over it. Leave for 5 minutes. Drain and put into a sieve.
Steam over a pan of barely simmering water for 8 minutes. Toss in the
oil and lemon juice. Add the onion, tomatoes and herbs. Season with
salt and pepper, and set aside.
• Cook the lamb over a medium-hot barbecue for 15 minutes, turning
once. Serve with the tabbouleh.
ingredients
2 tablespoons chopped fresh mint
225ml/8fl oz Greek-style yogurt
2 garlic cloves, crushed)
1⁄4 teaspoon ground black pepper
6 lean lamb chops
2 tablespoons freshly squeezed
lemon juice
For the tabbouleh
250g/9oz couscous
500ml/18fl oz boiling water
2 tablespoons olive oil
2 tablespoons freshly squeezed
lemon juice
1⁄2 onion, finely chopped
4 tomatoes, chopped
25g/1oz fresh coriander, chopped
2 tablespoons chopped fresh mint
salt and freshly ground black pepper
• To make the marinade, combine the mint, yogurt, garlic and pepper.
• Put the chops into a non-porous dish, and rub all over with the lemon
juice. Pour the marinade over the chops, cover and marinate in the
refrigerator for 2–3 hours.
• To make the tabbouleh, put the couscous in a heatproof bowl and pour
the boiling water over it. Leave for 5 minutes. Drain and put into a sieve.
Steam over a pan of barely simmering water for 8 minutes. Toss in the
oil and lemon juice. Add the onion, tomatoes and herbs. Season with
salt and pepper, and set aside.
• Cook the lamb over a medium-hot barbecue for 15 minutes, turning
once. Serve with the tabbouleh.
Basil-stuffed lamb roast
Basil-stuffed lamb roast
serves 10–12
ingredients
For the roast
2.7kg/6lb leg of lamb, boned and
butterflied (you can ask your
butcher to do this)
1 teaspoon crushed dried
rosemary
For the stuffing
50ml/2fl oz olive oil
175g/6oz onion, chopped
75g/3oz celery, chopped
2 garlic cloves, minced
2 eggs, beaten
50g/2oz fresh flat-leaf parsley,
snipped
3 tablespoons snipped fresh basil
1⁄4 teaspoon crushed dried
marjoram
1⁄4 teaspoon ground black pepper
1.4kg/3lb plain croûtons
4 tablespoons freshly grated
Parmesan cheese
• Preheat the oven to 170°C/325°F/Gas mark 3.
• To make the stuffing, heat the oil in a pan and sweat the onion, celery
and garlic until soft but not browned.
• In a medium bowl, stir together the eggs, parsley, basil, marjoram and
pepper. Add the onion mixture, and stir in the croûtons and Parmesan.
Drizzle with 125ml/4fl oz water to moisten, tossing lightly. Set aside.
• Pound the meat to an even thickness and sprinkle with the rosemary.
Spread the stuffing over the lamb, then roll up and tie the meat securely.
Put the roast, seam side down, on a rack in a shallow roasting pan.
• Roast for 11⁄2–2 hours. Leave to rest for 15 minutes before carving.
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serves 10–12
ingredients
For the roast
2.7kg/6lb leg of lamb, boned and
butterflied (you can ask your
butcher to do this)
1 teaspoon crushed dried
rosemary
For the stuffing
50ml/2fl oz olive oil
175g/6oz onion, chopped
75g/3oz celery, chopped
2 garlic cloves, minced
2 eggs, beaten
50g/2oz fresh flat-leaf parsley,
snipped
3 tablespoons snipped fresh basil
1⁄4 teaspoon crushed dried
marjoram
1⁄4 teaspoon ground black pepper
1.4kg/3lb plain croûtons
4 tablespoons freshly grated
Parmesan cheese
• Preheat the oven to 170°C/325°F/Gas mark 3.
• To make the stuffing, heat the oil in a pan and sweat the onion, celery
and garlic until soft but not browned.
• In a medium bowl, stir together the eggs, parsley, basil, marjoram and
pepper. Add the onion mixture, and stir in the croûtons and Parmesan.
Drizzle with 125ml/4fl oz water to moisten, tossing lightly. Set aside.
• Pound the meat to an even thickness and sprinkle with the rosemary.
Spread the stuffing over the lamb, then roll up and tie the meat securely.
Put the roast, seam side down, on a rack in a shallow roasting pan.
• Roast for 11⁄2–2 hours. Leave to rest for 15 minutes before carving.
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Stir fried papaya Add the eggs
Stir fried papaya Add the eggs
Ingredient
papaya chopped 400 g.
Garlic, minced 1 tsp.
1 tablespoon dried shrimp.
1 egg.
2 tablespoons fish sauce.
Sugar 1 tsp.
Water 3/4 cup.
How to do it.
papaya, chopped into strips. Smash the garlic and mince
Fry the chopped garlic, chopped papaya, yellow when the papaya is soft water, and dried it and season with sugar and fish sauce.
Continue to stir the eggs into the eggs thoroughly. I cooked on a plate and sprinkle with green pepper, served with the Red chilli.
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Moussaka
serves 6
ingredients
salt and ground black pepper
3 large aubergines, sliced
lengthways
olive oil for brushing
50g/2oz Parmesan cheese, grated
1⁄2 teaspoon ground cinnamon
For the meat sauce
1 large onion, chopped
2 garlic cloves, chopped
3 tablespoons olive oil
450g/1lb minced lamb
1 glass of dry white wine
2 tablespoons tomato purée
450g/1lb tomatoes, chopped
1 teaspoon sugar
11⁄2 teaspoons ground cinnamon
1 tablespoon chopped fresh
oregano
3 tablespoons chopped fresh
flat-leaf parsley
For the white sauce
50g/2oz butter
50g/2oz flour
600ml/1pt milk
50g/2oz Parmesan cheese, grated
1 egg plus 1 egg yolk
• Preheat the oven to 190°C/375°F/Gas mark 5. Sprinkle the slices of
aubergine with salt, and leave for at least 30 minutes.
• To make the meat sauce, sweat the onion and garlic gently in the olive oil
in a large frying pan until soft but not coloured. Add the lamb and stir
until it loses its raw look. Add all the remaining meat sauce ingredients
except the parsley, and season with salt and pepper. Simmer for
20–30 minutes until thick. Stir in the parsley.
• To make the white sauce, melt the butter and stir in the flour. Cook,
stirring, for about 1 minute. Remove from the heat. Gradually stir in the
milk. Return to a gentle heat. Simmer for 10–15 minutes, stirring, until the
sauce is fairly thick. Remove from the heat, stir in the Parmesan and
season with salt and pepper. Just before using, beat in the egg and yolk.
• Rinse the aubergine slices and pat dry with kitchen paper. Lay them on
oiled baking sheets. Brush generously with olive oil, and bake in the oven
for about 20 minutes until tender and patched with brown. Reduce the
oven temperature to 180°C/350°F/Gas mark 4.
• Lightly brush a rectangular baking dish with oil. Lay half the aubergine
slices on the bottom, overlapping if necessary, then spread half the meat
sauce on top. Repeat the layers, and spoon the white sauce over the top,
covering the meat completely. Sprinkle with the Parmesan and cinnamon.
Bake for 50–60 minutes until browned. Rest for 5 minutes before serving.
ingredients
salt and ground black pepper
3 large aubergines, sliced
lengthways
olive oil for brushing
50g/2oz Parmesan cheese, grated
1⁄2 teaspoon ground cinnamon
For the meat sauce
1 large onion, chopped
2 garlic cloves, chopped
3 tablespoons olive oil
450g/1lb minced lamb
1 glass of dry white wine
2 tablespoons tomato purée
450g/1lb tomatoes, chopped
1 teaspoon sugar
11⁄2 teaspoons ground cinnamon
1 tablespoon chopped fresh
oregano
3 tablespoons chopped fresh
flat-leaf parsley
For the white sauce
50g/2oz butter
50g/2oz flour
600ml/1pt milk
50g/2oz Parmesan cheese, grated
1 egg plus 1 egg yolk
• Preheat the oven to 190°C/375°F/Gas mark 5. Sprinkle the slices of
aubergine with salt, and leave for at least 30 minutes.
• To make the meat sauce, sweat the onion and garlic gently in the olive oil
in a large frying pan until soft but not coloured. Add the lamb and stir
until it loses its raw look. Add all the remaining meat sauce ingredients
except the parsley, and season with salt and pepper. Simmer for
20–30 minutes until thick. Stir in the parsley.
• To make the white sauce, melt the butter and stir in the flour. Cook,
stirring, for about 1 minute. Remove from the heat. Gradually stir in the
milk. Return to a gentle heat. Simmer for 10–15 minutes, stirring, until the
sauce is fairly thick. Remove from the heat, stir in the Parmesan and
season with salt and pepper. Just before using, beat in the egg and yolk.
• Rinse the aubergine slices and pat dry with kitchen paper. Lay them on
oiled baking sheets. Brush generously with olive oil, and bake in the oven
for about 20 minutes until tender and patched with brown. Reduce the
oven temperature to 180°C/350°F/Gas mark 4.
• Lightly brush a rectangular baking dish with oil. Lay half the aubergine
slices on the bottom, overlapping if necessary, then spread half the meat
sauce on top. Repeat the layers, and spoon the white sauce over the top,
covering the meat completely. Sprinkle with the Parmesan and cinnamon.
Bake for 50–60 minutes until browned. Rest for 5 minutes before serving.
Roast rack of lamb
serves 2
ingredients
25g/1oz stale fine breadcrumbs
25g/1oz butter, melted
2 tablespoons chopped fresh herbs
such as parsley, chives and thyme
1 garlic clove, crushed
1 prepared rack of lamb
vegetable oil for greasing
salt and freshly ground black pepper
• Preheat the oven to 230°C/450°F/Gas mark 8.
• In a bowl, mix the breadcrumbs with the butter, herbs and garlic. Season
with salt and pepper. Using your hands, keep turning the mixture over
until the crumbs have soaked up all the butter evenly.
• Lay the lamb, fat side upward, in a lightly oiled roasting tin. Pat the
crumb mixture firmly and thickly on the fat side.
• Roast the rack for 20–30 minutes, depending on how well cooked you
like your lamb. Let the meat rest for 5 minutes before serving.
ingredients
25g/1oz stale fine breadcrumbs
25g/1oz butter, melted
2 tablespoons chopped fresh herbs
such as parsley, chives and thyme
1 garlic clove, crushed
1 prepared rack of lamb
vegetable oil for greasing
salt and freshly ground black pepper
• Preheat the oven to 230°C/450°F/Gas mark 8.
• In a bowl, mix the breadcrumbs with the butter, herbs and garlic. Season
with salt and pepper. Using your hands, keep turning the mixture over
until the crumbs have soaked up all the butter evenly.
• Lay the lamb, fat side upward, in a lightly oiled roasting tin. Pat the
crumb mixture firmly and thickly on the fat side.
• Roast the rack for 20–30 minutes, depending on how well cooked you
like your lamb. Let the meat rest for 5 minutes before serving.
Turkish lamb stew
serves 4
ingredients
2 tablespoons olive oil
400g/14oz lamb fillet, cubed
1 red onion, sliced
1 garlic clove, crushed
1 large potato, cubed
400g/14oz canned chopped plum
tomatoes
1 red pepper, seeded and sliced
200g/7oz canned cooked chickpeas
1 aubergine, cut into chunks
200ml/7fl oz lamb stock
1 tablespoon red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
8 black olives, pitted and halved
salt and freshly ground black pepper
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Heat half of the oil in a flameproof casserole dish, and brown the lamb
over a high heat. Reduce the heat and add the remaining oil, the onion
and the garlic, then sweat until soft.
• Add the potato, tomatoes, pepper, chickpeas, aubergine, stock, vinegar
and chopped herbs to the pan. Season with salt and pepper, stir and
bring to the boil.
• Cover, put in the oven and cook for 1–11⁄2 hours until tender.
• About 15 minutes before the end of cooking time, add the olives to the
stew. Serve hot.
ingredients
2 tablespoons olive oil
400g/14oz lamb fillet, cubed
1 red onion, sliced
1 garlic clove, crushed
1 large potato, cubed
400g/14oz canned chopped plum
tomatoes
1 red pepper, seeded and sliced
200g/7oz canned cooked chickpeas
1 aubergine, cut into chunks
200ml/7fl oz lamb stock
1 tablespoon red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
8 black olives, pitted and halved
salt and freshly ground black pepper
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Heat half of the oil in a flameproof casserole dish, and brown the lamb
over a high heat. Reduce the heat and add the remaining oil, the onion
and the garlic, then sweat until soft.
• Add the potato, tomatoes, pepper, chickpeas, aubergine, stock, vinegar
and chopped herbs to the pan. Season with salt and pepper, stir and
bring to the boil.
• Cover, put in the oven and cook for 1–11⁄2 hours until tender.
• About 15 minutes before the end of cooking time, add the olives to the
stew. Serve hot.
Lamb & mint stir-fry
serves 4
ingredients
2 tablespoons vegetable oil
850g/13⁄4lb lamb loin fillets, thinly
sliced across the grain
2 garlic cloves, finely chopped
1 red onion, cut into wedges
1 fresh red chilli, seeded and finely
chopped
15g/1⁄2oz fresh mint, chopped
For the sauce
50ml/2fl oz freshly squeezed
lime juice
2 tablespoons sweet chilli sauce
2 tablespoons Thai fish sauce
• To make the sauce, combine the lime juice and chilli and fish sauces in a
small bowl.
• Heat a wok over a high heat, add 1 tablespoon of the oil and swirl it
around to coat the side of the wok. Add the lamb in batches, stir-frying
each batch for 2 minutes or until browned. Remove from the wok.
• Heat the remaining oil in the wok, add the garlic and onion, and stir-fry
for 1 minute, then add the chilli and cook for 30 seconds. Return the
lamb to the wok, pour in the sauce and cook for 2 minutes over a high
heat. Stir in the mint, then serve immediately.
ingredients
2 tablespoons vegetable oil
850g/13⁄4lb lamb loin fillets, thinly
sliced across the grain
2 garlic cloves, finely chopped
1 red onion, cut into wedges
1 fresh red chilli, seeded and finely
chopped
15g/1⁄2oz fresh mint, chopped
For the sauce
50ml/2fl oz freshly squeezed
lime juice
2 tablespoons sweet chilli sauce
2 tablespoons Thai fish sauce
• To make the sauce, combine the lime juice and chilli and fish sauces in a
small bowl.
• Heat a wok over a high heat, add 1 tablespoon of the oil and swirl it
around to coat the side of the wok. Add the lamb in batches, stir-frying
each batch for 2 minutes or until browned. Remove from the wok.
• Heat the remaining oil in the wok, add the garlic and onion, and stir-fry
for 1 minute, then add the chilli and cook for 30 seconds. Return the
lamb to the wok, pour in the sauce and cook for 2 minutes over a high
heat. Stir in the mint, then serve immediately.
Crown roast of lamb
serves 6
ingredients
1⁄2 onion, chopped
1 garlic clove, chopped
25g/1oz butter
finely grated zest of 1⁄2 lemon
3 fresh sage leaves, finely chopped
175g/6oz cooked skinned chestnuts,
crumbled
1 tablespoon freshly squeezed
lemon juice
50g/2oz fresh white breadcrumbs
1 tablespoon chopped fresh
flat-leaf parsley
1 egg, lightly beaten
1 prepared crown of lamb
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the stuffing, sweat the onion and garlic gently in the butter until
tender but without browning. Mix with all the remaining ingredients
except the lamb, adding just enough of the egg to bind. Fill the centre of
the crown with the stuffing, then cover the stuffing with a piece of foil.
• Roast the crown for about 1 hour, removing the foil after 40 minutes.
Baste the joint from time to time as it cooks, then allow to rest for
10 minutes before serving.
ingredients
1⁄2 onion, chopped
1 garlic clove, chopped
25g/1oz butter
finely grated zest of 1⁄2 lemon
3 fresh sage leaves, finely chopped
175g/6oz cooked skinned chestnuts,
crumbled
1 tablespoon freshly squeezed
lemon juice
50g/2oz fresh white breadcrumbs
1 tablespoon chopped fresh
flat-leaf parsley
1 egg, lightly beaten
1 prepared crown of lamb
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the stuffing, sweat the onion and garlic gently in the butter until
tender but without browning. Mix with all the remaining ingredients
except the lamb, adding just enough of the egg to bind. Fill the centre of
the crown with the stuffing, then cover the stuffing with a piece of foil.
• Roast the crown for about 1 hour, removing the foil after 40 minutes.
Baste the joint from time to time as it cooks, then allow to rest for
10 minutes before serving.
Herb-scented lamb with balsamic dressing
serves 6
ingredients
50g/2oz fresh thyme sprigs, plus
1 tablespoon extra chopped
thyme leaves
50g/2oz fresh rosemary sprigs
850g/13⁄4lb lamb fillets, trimmed
6 garlic cloves
150ml/5fl oz olive oil
150g/5oz spring onions,
thinly sliced
225g/8oz cherry tomatoes
3 tablespoons balsamic vinegar
300ml/10fl oz lamb stock
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put 2 or 3 sprigs of the thyme and rosemary on a board, put one lamb
fillet over them, season with pepper, then top with a further 2 or 3 herb
sprigs. Tie the herbs and lamb into a bundle with string, secured at
about 5cm/2in intervals. Repeat the process with the remaining lamb
and herbs.
• Put the lamb in a roasting tin with the garlic cloves, and drizzle with
4 tablespoons of the oil. Roast in the oven for 25–30 minutes.
• Remove the lamb from the roasting tin, and put to one side in a warm
place, covered with foil. Put the pan juices and garlic cloves into a bowl
to one side. Heat the remaining oil in the roasting tin, then add the
reserved garlic cloves, the spring onions and the tomatoes. Sauté gently
for 5 minutes, lift out and put to one side. Pour the vinegar into the tin,
and bubble to reduce by half. Add the stock and reserved pan juices,
bring to the boil and bubble for 5–10 minutes. Add the chopped thyme
and return the garlic, spring onions and tomatoes to the tin.
• Remove the string from the meat, and cut the lamb into thick slices. Serve
with the hot dressing spooned over.
ingredients
50g/2oz fresh thyme sprigs, plus
1 tablespoon extra chopped
thyme leaves
50g/2oz fresh rosemary sprigs
850g/13⁄4lb lamb fillets, trimmed
6 garlic cloves
150ml/5fl oz olive oil
150g/5oz spring onions,
thinly sliced
225g/8oz cherry tomatoes
3 tablespoons balsamic vinegar
300ml/10fl oz lamb stock
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put 2 or 3 sprigs of the thyme and rosemary on a board, put one lamb
fillet over them, season with pepper, then top with a further 2 or 3 herb
sprigs. Tie the herbs and lamb into a bundle with string, secured at
about 5cm/2in intervals. Repeat the process with the remaining lamb
and herbs.
• Put the lamb in a roasting tin with the garlic cloves, and drizzle with
4 tablespoons of the oil. Roast in the oven for 25–30 minutes.
• Remove the lamb from the roasting tin, and put to one side in a warm
place, covered with foil. Put the pan juices and garlic cloves into a bowl
to one side. Heat the remaining oil in the roasting tin, then add the
reserved garlic cloves, the spring onions and the tomatoes. Sauté gently
for 5 minutes, lift out and put to one side. Pour the vinegar into the tin,
and bubble to reduce by half. Add the stock and reserved pan juices,
bring to the boil and bubble for 5–10 minutes. Add the chopped thyme
and return the garlic, spring onions and tomatoes to the tin.
• Remove the string from the meat, and cut the lamb into thick slices. Serve
with the hot dressing spooned over.
Indian spicy lamb
serves 4
ingredients
2 teaspoons ground turmeric
500g/1lb 2oz lamb, cut into small
pieces
100ml/31⁄2fl oz vegetable oil
2 onions, finely sliced
3 garlic cloves, mashed
1 green chilli
1⁄2 teaspoon ground coriander
10 curry leaves
2.5cm/1in piece of fresh root ginger,
finely chopped
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garam masala
100g/4oz desiccated coconut
salt
• Put 450ml/13⁄4pt water in a large heavy saucepan, add 1⁄2 teaspoon of
the turmeric and 1 teaspoon salt, and bring to the boil. Add the lamb
pieces and simmer, uncovered, for 15 minutes until the lamb is well
cooked and the water has almost evaporated.
• Remove the pan from the heat and set aside.
• Heat the oil in a large frying pan. Add the onions and sauté until golden
and caramelized. Add the garlic, chilli, coriander and remaining
turmeric. Mix well, then add the curry leaves and ginger. Cook, stirring,
for 2 minutes.
• Drain any excess water from the lamb, and stir the meat into the onion
mixture. Add the ground pepper and garam masala, and stir-fry for
5 minutes or until the mixture becomes quite dry.
• Add the coconut and season with salt. Give the dish a final stir, then
serve immediately.
ingredients
2 teaspoons ground turmeric
500g/1lb 2oz lamb, cut into small
pieces
100ml/31⁄2fl oz vegetable oil
2 onions, finely sliced
3 garlic cloves, mashed
1 green chilli
1⁄2 teaspoon ground coriander
10 curry leaves
2.5cm/1in piece of fresh root ginger,
finely chopped
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garam masala
100g/4oz desiccated coconut
salt
• Put 450ml/13⁄4pt water in a large heavy saucepan, add 1⁄2 teaspoon of
the turmeric and 1 teaspoon salt, and bring to the boil. Add the lamb
pieces and simmer, uncovered, for 15 minutes until the lamb is well
cooked and the water has almost evaporated.
• Remove the pan from the heat and set aside.
• Heat the oil in a large frying pan. Add the onions and sauté until golden
and caramelized. Add the garlic, chilli, coriander and remaining
turmeric. Mix well, then add the curry leaves and ginger. Cook, stirring,
for 2 minutes.
• Drain any excess water from the lamb, and stir the meat into the onion
mixture. Add the ground pepper and garam masala, and stir-fry for
5 minutes or until the mixture becomes quite dry.
• Add the coconut and season with salt. Give the dish a final stir, then
serve immediately.
Cajun lamb with rice
serves 2
ingredients
900g/2lb boneless lamb
sirloin roast
2 tablespoons vegetable oil
1 small onion, chopped
1 red pepper, seeded and diced
1 green pepper, seeded and diced
450g/1lb tomatoes, sliced
350ml/12fl oz chicken stock
1⁄2 teaspoon basil
1⁄2 teaspoon grated lemon zest
1⁄2 teaspoon chilli powder
225g/8oz long-grain rice
For the spice mix
1 teaspoon salt
1⁄2 teaspoon cayenne pepper
1⁄4 teaspoon freshly ground
black pepper
1⁄4 teaspoon paprika
1⁄8 teaspoon garlic powder
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Trim the lamb of any excess fat. Combine the spice mix ingredients, and
rub over the lamb. Leave to stand for 15 minutes.
• Heat the oil in a frying pan, and sear the lamb on all sides until
browned. Remove the lamb to a roasting tin, and roast in the oven for
35–40 minutes.
• Add the onion and peppers to the frying pan, and sauté until soft. Add
the tomatoes, stock, basil, lemon zest and chilli powder. Bring to a boil
and add the rice. Reduce the heat and simmer until the liquid has been
absorbed. Serve hot with the lamb.
ingredients
900g/2lb boneless lamb
sirloin roast
2 tablespoons vegetable oil
1 small onion, chopped
1 red pepper, seeded and diced
1 green pepper, seeded and diced
450g/1lb tomatoes, sliced
350ml/12fl oz chicken stock
1⁄2 teaspoon basil
1⁄2 teaspoon grated lemon zest
1⁄2 teaspoon chilli powder
225g/8oz long-grain rice
For the spice mix
1 teaspoon salt
1⁄2 teaspoon cayenne pepper
1⁄4 teaspoon freshly ground
black pepper
1⁄4 teaspoon paprika
1⁄8 teaspoon garlic powder
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Trim the lamb of any excess fat. Combine the spice mix ingredients, and
rub over the lamb. Leave to stand for 15 minutes.
• Heat the oil in a frying pan, and sear the lamb on all sides until
browned. Remove the lamb to a roasting tin, and roast in the oven for
35–40 minutes.
• Add the onion and peppers to the frying pan, and sauté until soft. Add
the tomatoes, stock, basil, lemon zest and chilli powder. Bring to a boil
and add the rice. Reduce the heat and simmer until the liquid has been
absorbed. Serve hot with the lamb.
Lamb with mint sauce
Lamb with mint sauce
serves 4
ingredients
8 lamb noisettes, 2.5cm/1in thick
2 tablespoons vegetable oil
50ml/2fl oz white wine
salt and freshly ground black pepper
For the mint sauce
2 teaspoons granulated sugar
1 bunch of fresh mint leaves, finely
chopped
2 tablespoons white wine vinegar
• To make the mint sauce, stir 2 tablespoon boiling water and the sugar
together until the sugar has dissolved, then add the mint and vinegar.
Season with salt and pepper. Leave to stand for 30 minutes to allow the
flavours to mingle.
• Season the lamb with pepper. Heat the oil in a large frying pan, then
sauté the lamb, in batches if necessary, for about 3 minutes on each side
for pink meat.
• Transfer the lamb to a warmed serving plate, and season with salt, then
cover and keep warm. Transfer the mint sauce to a jug or sauceboat.
• Pour the wine into the cooking juices, and stir with a wooden spoon to
dislodge the sediment and any other bits from the bottom of the pan.
Bring to the boil and let the juices bubble for a couple of minutes, then
pour the sauce over the lamb.
• Serve the lamb noisettes and mint sauce at once, accompanied by
roasted new potatoes and carrots.
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serves 4
ingredients
8 lamb noisettes, 2.5cm/1in thick
2 tablespoons vegetable oil
50ml/2fl oz white wine
salt and freshly ground black pepper
For the mint sauce
2 teaspoons granulated sugar
1 bunch of fresh mint leaves, finely
chopped
2 tablespoons white wine vinegar
• To make the mint sauce, stir 2 tablespoon boiling water and the sugar
together until the sugar has dissolved, then add the mint and vinegar.
Season with salt and pepper. Leave to stand for 30 minutes to allow the
flavours to mingle.
• Season the lamb with pepper. Heat the oil in a large frying pan, then
sauté the lamb, in batches if necessary, for about 3 minutes on each side
for pink meat.
• Transfer the lamb to a warmed serving plate, and season with salt, then
cover and keep warm. Transfer the mint sauce to a jug or sauceboat.
• Pour the wine into the cooking juices, and stir with a wooden spoon to
dislodge the sediment and any other bits from the bottom of the pan.
Bring to the boil and let the juices bubble for a couple of minutes, then
pour the sauce over the lamb.
• Serve the lamb noisettes and mint sauce at once, accompanied by
roasted new potatoes and carrots.
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Lamb with cashew nut curry
serves 4
ingredients
1⁄2 teaspoon saffron threads
50ml/2fl oz boiling water
75g/3oz ghee or butter
150g/5oz onion, chopped
2 teaspoons salt
125ml/4fl oz Greek-style yogurt
700g/11⁄2lb lamb, cubed
2 tablespoons finely chopped
fresh coriander
1 tablespoon freshly squeezed
lemon juice
For the masala
50g/2oz unsalted cashew nuts
3 dried red chillies
2.5cm/1in piece of fresh root
ginger
5cm/2in cinnamon stick
1⁄4 teaspoon cardamom seeds
3 cloves
2 garlic cloves
2 tablespoons poppy seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
• To make the masala, put the cashew nuts, chillies, ginger and 225ml/
8fl oz cold water in a blender or food processor. Whiz at high speed for
1 minute. Add the cinnamon, cardamom, cloves, garlic, poppy seeds,
coriander seeds and cumin. Blend again until the mixture is completely
pulverized. Set the masala aside.
• Put the saffron in a small bowl, add the boiling water and leave to soak
for at least 10 minutes.
• In a heavy frying pan, heat the ghee or butter over a medium heat. Add
the onion and, stirring constantly, sauté for 8 minutes until soft and
golden brown.
• Stir in the salt and the masala, then add the yogurt. Cook over a
medium heat, stirring occasionally, until the ghee lightly films the surface.
• Add the lamb, turning it about with a spoon to coat the pieces evenly.
Stir the saffron and its soaking liquid into the pan. Reduce the heat to
low, cover tightly and cook for 20 minutes, turning the lamb from time to
time. Scatter half the coriander over the lamb and continue cooking,
tightly covered, for a further 10 minutes or until the lamb is tender.
• To serve, transfer the entire contents of the pan to a warmed serving
dish, and sprinkle the top with the lemon juice and the remaining
coriander. Serve hot with boiled basmati rice.
ingredients
1⁄2 teaspoon saffron threads
50ml/2fl oz boiling water
75g/3oz ghee or butter
150g/5oz onion, chopped
2 teaspoons salt
125ml/4fl oz Greek-style yogurt
700g/11⁄2lb lamb, cubed
2 tablespoons finely chopped
fresh coriander
1 tablespoon freshly squeezed
lemon juice
For the masala
50g/2oz unsalted cashew nuts
3 dried red chillies
2.5cm/1in piece of fresh root
ginger
5cm/2in cinnamon stick
1⁄4 teaspoon cardamom seeds
3 cloves
2 garlic cloves
2 tablespoons poppy seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
• To make the masala, put the cashew nuts, chillies, ginger and 225ml/
8fl oz cold water in a blender or food processor. Whiz at high speed for
1 minute. Add the cinnamon, cardamom, cloves, garlic, poppy seeds,
coriander seeds and cumin. Blend again until the mixture is completely
pulverized. Set the masala aside.
• Put the saffron in a small bowl, add the boiling water and leave to soak
for at least 10 minutes.
• In a heavy frying pan, heat the ghee or butter over a medium heat. Add
the onion and, stirring constantly, sauté for 8 minutes until soft and
golden brown.
• Stir in the salt and the masala, then add the yogurt. Cook over a
medium heat, stirring occasionally, until the ghee lightly films the surface.
• Add the lamb, turning it about with a spoon to coat the pieces evenly.
Stir the saffron and its soaking liquid into the pan. Reduce the heat to
low, cover tightly and cook for 20 minutes, turning the lamb from time to
time. Scatter half the coriander over the lamb and continue cooking,
tightly covered, for a further 10 minutes or until the lamb is tender.
• To serve, transfer the entire contents of the pan to a warmed serving
dish, and sprinkle the top with the lemon juice and the remaining
coriander. Serve hot with boiled basmati rice.
Pork steaks with gremolata
serves 4
ingredients
2 tablespoons olive oil
4 lean pork shoulder steaks, about
175g/6oz each
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons tomato purée
400g/14oz canned chopped plum
tomatoes
150ml/5fl oz dry white wine
1 bouquet garni
3 anchovy fillets in oil, drained
and chopped
salt and freshly ground
black pepper
For the gremolata
3 tablespoons chopped fresh
flat-leaf parsley
grated zest of 1⁄2 lemon
grated zest of 1 lime
1 garlic clove, chopped
• Heat the oil in a large flameproof casserole dish, add the pork steaks
and brown on both sides. Remove the pork from the dish and set aside.
• Add the onion to the dish, and sweat for a few minutes until soft and
beginning to colour. Add the garlic and sweat for 1–2 minutes, then stir
in the tomato purée, tomatoes and wine. Add the bouquet garni. Bring
to the boil, then boil rapidly for a further 3–4 minutes to reduce the
sauce and thicken slightly.
• Return the pork to the casserole dish, then cover and cook for about
30 minutes. Stir in the anchovies. Cover the casserole and cook for a
further 15 minutes or until the pork is tender.
• To make the gremolata, mix together the parsley, lemon and lime zests
and garlic.
• When ready, remove the pork steaks and discard the bouquet garni.
Reduce the sauce over a high heat if necessary to thicken. Taste and
adjust the seasoning if required.
• Return the pork to the casserole dish, then sprinkle with the gremolata.
Cover and cook for a further 5 minutes, then serve hot.
ingredients
2 tablespoons olive oil
4 lean pork shoulder steaks, about
175g/6oz each
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons tomato purée
400g/14oz canned chopped plum
tomatoes
150ml/5fl oz dry white wine
1 bouquet garni
3 anchovy fillets in oil, drained
and chopped
salt and freshly ground
black pepper
For the gremolata
3 tablespoons chopped fresh
flat-leaf parsley
grated zest of 1⁄2 lemon
grated zest of 1 lime
1 garlic clove, chopped
• Heat the oil in a large flameproof casserole dish, add the pork steaks
and brown on both sides. Remove the pork from the dish and set aside.
• Add the onion to the dish, and sweat for a few minutes until soft and
beginning to colour. Add the garlic and sweat for 1–2 minutes, then stir
in the tomato purée, tomatoes and wine. Add the bouquet garni. Bring
to the boil, then boil rapidly for a further 3–4 minutes to reduce the
sauce and thicken slightly.
• Return the pork to the casserole dish, then cover and cook for about
30 minutes. Stir in the anchovies. Cover the casserole and cook for a
further 15 minutes or until the pork is tender.
• To make the gremolata, mix together the parsley, lemon and lime zests
and garlic.
• When ready, remove the pork steaks and discard the bouquet garni.
Reduce the sauce over a high heat if necessary to thicken. Taste and
adjust the seasoning if required.
• Return the pork to the casserole dish, then sprinkle with the gremolata.
Cover and cook for a further 5 minutes, then serve hot.
Pork stroganoff
serves 4
ingredients
350g/12oz lean pork fillet
1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
25g/1oz plain flour
2 tablespoons tomato purée
400ml/14fl oz chicken stock
100g/4oz button mushrooms, sliced
1 large green pepper, seeded
and diced
1⁄2 teaspoon ground nutmeg
4 tablespoons low-fat Greek-style
yogurt
salt and freshly ground black pepper
• Trim away any excess fat and silver skin from the pork, then cut the meat
into slices 1cm/1⁄2in thick.
• Heat the oil in a large saucepan, and gently sauté the pork, onion and
garlic for 4–5 minutes until lightly browned.
• Stir in the flour and tomato purée, pour in the stock and stir to mix
thoroughly. Add the mushrooms, green pepper and nutmeg. Season with
salt and pepper. Bring to the boil, cover and simmer for 20 minutes until
the pork is tender and cooked through.
• Remove the pan from the heat and stir in the yogurt. Serve the pork and
sauce immediately, on a bed of boiled rice.
ingredients
350g/12oz lean pork fillet
1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
25g/1oz plain flour
2 tablespoons tomato purée
400ml/14fl oz chicken stock
100g/4oz button mushrooms, sliced
1 large green pepper, seeded
and diced
1⁄2 teaspoon ground nutmeg
4 tablespoons low-fat Greek-style
yogurt
salt and freshly ground black pepper
• Trim away any excess fat and silver skin from the pork, then cut the meat
into slices 1cm/1⁄2in thick.
• Heat the oil in a large saucepan, and gently sauté the pork, onion and
garlic for 4–5 minutes until lightly browned.
• Stir in the flour and tomato purée, pour in the stock and stir to mix
thoroughly. Add the mushrooms, green pepper and nutmeg. Season with
salt and pepper. Bring to the boil, cover and simmer for 20 minutes until
the pork is tender and cooked through.
• Remove the pan from the heat and stir in the yogurt. Serve the pork and
sauce immediately, on a bed of boiled rice.
Chilli-flavoured pork
serves 4
ingredients
2 tablespoons dried wood ear
mushrooms
250g/9oz pork fillet, thinly sliced
1 teaspoon salt
1 teaspoon cornflour, mixed
with 11⁄2 teaspoons water to
form a paste)
3 tablespoons vegetable oil
1 garlic clove, finely chopped
1⁄2 teaspoon finely chopped fresh
root ginger
2 spring onions, finely chopped,
with the white and green parts
separated
2 celery sticks, thinly sliced
1⁄2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 tablespoon chilli sauce
2 teaspoons rice vinegar
1 teaspoon rice wine
a few drops of sesame oil
• Soak the wood ear mushrooms in warm water for about 20 minutes,
then rinse in cold water until the water is clear. Drain well, then cut into
thin shreds.
• Mix the pork in a bowl with a pinch of salt and about half the cornflour
paste until well coated.
• Heat 1 tablespoon of the vegetable oil in a smoking-hot wok. Add the
pork and stir-fry for about 1 minute until the colour changes, then remove
with a slotted spoon and set aside until needed.
• Add the remaining oil to the wok and heat. Add the garlic, ginger, the
white parts of the spring onions, the wood ears and celery, and stir-fry
for 1 minute.
• Return the pork strips to the wok together with the remaining salt, sugar,
soy sauce, chilli sauce, vinegar and wine. Blend well and continue
stirring for another minute.
• Finally, add the green parts of the spring onions and blend in the
remaining cornflour paste and sesame oil. Stir until the sauce has
thickened. Transfer the chilli-flavoured pork to a warmed serving dish,
and serve immediately.
ingredients
2 tablespoons dried wood ear
mushrooms
250g/9oz pork fillet, thinly sliced
1 teaspoon salt
1 teaspoon cornflour, mixed
with 11⁄2 teaspoons water to
form a paste)
3 tablespoons vegetable oil
1 garlic clove, finely chopped
1⁄2 teaspoon finely chopped fresh
root ginger
2 spring onions, finely chopped,
with the white and green parts
separated
2 celery sticks, thinly sliced
1⁄2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 tablespoon chilli sauce
2 teaspoons rice vinegar
1 teaspoon rice wine
a few drops of sesame oil
• Soak the wood ear mushrooms in warm water for about 20 minutes,
then rinse in cold water until the water is clear. Drain well, then cut into
thin shreds.
• Mix the pork in a bowl with a pinch of salt and about half the cornflour
paste until well coated.
• Heat 1 tablespoon of the vegetable oil in a smoking-hot wok. Add the
pork and stir-fry for about 1 minute until the colour changes, then remove
with a slotted spoon and set aside until needed.
• Add the remaining oil to the wok and heat. Add the garlic, ginger, the
white parts of the spring onions, the wood ears and celery, and stir-fry
for 1 minute.
• Return the pork strips to the wok together with the remaining salt, sugar,
soy sauce, chilli sauce, vinegar and wine. Blend well and continue
stirring for another minute.
• Finally, add the green parts of the spring onions and blend in the
remaining cornflour paste and sesame oil. Stir until the sauce has
thickened. Transfer the chilli-flavoured pork to a warmed serving dish,
and serve immediately.
Tangy pork fillet
serves 4
ingredients
400g/14oz lean pork fillet
3 tablespoons orange marmalade
grated zest and juice of 1 orange
1 tablespoon white wine vinegar
dash of Tabasco sauce
salt and freshly ground black pepper
For the sauce
1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, seeded and
thinly sliced
1 tablespoon cornflour
150ml/5 fl oz orange juice
• Preheat a charcoal barbecue until hot. Lay a large piece of doublethickness
foil in a shallow dish. Put the pork fillet in the centre of the foil,
and season with salt and pepper.
• Heat the marmalade, orange zest and juice, vinegar and Tabasco in a
small pan, stirring until the marmalade melts and the ingredients
combine. Carefully pour the mixture over the pork, and wrap the meat in
the foil, making sure that the parcel is well sealed so that the juices
cannot run out.
• Place the parcel over the hot barbecue coals, and barbecue for about
25 minutes, turning the parcel occasionally.
• For the sauce, heat the oil and sweat the onion for 2–3 minutes until soft.
Add the pepper and sauté for a further 3–4 minutes.
• Remove the pork from the foil and set on the barbecue rack. Pour the
juices into the pan with the onion and green pepper.
• Barbecue the pork for a further 10–20 minutes, turning, until cooked
through and golden on the outside.
• In a small bowl, mix the cornflour with a little of the orange juice to form
a paste. Add to the sauce with the remaining orange juice, and cook,
stirring, until the sauce thickens. Slice the pork, spoon the sauce over,
and serve with rice and a green salad.
ingredients
400g/14oz lean pork fillet
3 tablespoons orange marmalade
grated zest and juice of 1 orange
1 tablespoon white wine vinegar
dash of Tabasco sauce
salt and freshly ground black pepper
For the sauce
1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, seeded and
thinly sliced
1 tablespoon cornflour
150ml/5 fl oz orange juice
• Preheat a charcoal barbecue until hot. Lay a large piece of doublethickness
foil in a shallow dish. Put the pork fillet in the centre of the foil,
and season with salt and pepper.
• Heat the marmalade, orange zest and juice, vinegar and Tabasco in a
small pan, stirring until the marmalade melts and the ingredients
combine. Carefully pour the mixture over the pork, and wrap the meat in
the foil, making sure that the parcel is well sealed so that the juices
cannot run out.
• Place the parcel over the hot barbecue coals, and barbecue for about
25 minutes, turning the parcel occasionally.
• For the sauce, heat the oil and sweat the onion for 2–3 minutes until soft.
Add the pepper and sauté for a further 3–4 minutes.
• Remove the pork from the foil and set on the barbecue rack. Pour the
juices into the pan with the onion and green pepper.
• Barbecue the pork for a further 10–20 minutes, turning, until cooked
through and golden on the outside.
• In a small bowl, mix the cornflour with a little of the orange juice to form
a paste. Add to the sauce with the remaining orange juice, and cook,
stirring, until the sauce thickens. Slice the pork, spoon the sauce over,
and serve with rice and a green salad.
Pork chow mein
serves 4
ingredients
250g/9oz egg noodles
4 tablespoons vegetable oil
2 tablespoons light soy sauce
250g/9oz pork fillet, cooked and
sliced into thin shreds
100g/4oz French beans, topped
and tailed
1 teaspoon salt
1⁄2 teaspoon sugar
1 tablespoon Chinese rice wine
2 spring onions, finely sliced
1⁄2 teaspoon sesame oil
• Cook the noodles in boiling water according to the packet instructions,
then drain and rinse under cold water. Drain again, then toss with
1 tablespoon of the vegetable oil.
• Heat 1 tablespoon of the vegetable oil in a wok until hot. Add the
noodles, and stir-fry for 2–3 minutes with 1 tablespoon of the soy sauce,
then remove to a serving dish and keep warm.
• Heat the remaining oil, and stir-fry the pork and beans for 2 minutes.
Add the salt, sugar, rice wine, remaining soy sauce and half the spring
onions to the wok.
• Stir the mixture in the wok, adding a little water if necessary, then pour
on top of the noodles and sprinkle with the sesame oil and the remaining
spring onions. Serve hot.
ingredients
250g/9oz egg noodles
4 tablespoons vegetable oil
2 tablespoons light soy sauce
250g/9oz pork fillet, cooked and
sliced into thin shreds
100g/4oz French beans, topped
and tailed
1 teaspoon salt
1⁄2 teaspoon sugar
1 tablespoon Chinese rice wine
2 spring onions, finely sliced
1⁄2 teaspoon sesame oil
• Cook the noodles in boiling water according to the packet instructions,
then drain and rinse under cold water. Drain again, then toss with
1 tablespoon of the vegetable oil.
• Heat 1 tablespoon of the vegetable oil in a wok until hot. Add the
noodles, and stir-fry for 2–3 minutes with 1 tablespoon of the soy sauce,
then remove to a serving dish and keep warm.
• Heat the remaining oil, and stir-fry the pork and beans for 2 minutes.
Add the salt, sugar, rice wine, remaining soy sauce and half the spring
onions to the wok.
• Stir the mixture in the wok, adding a little water if necessary, then pour
on top of the noodles and sprinkle with the sesame oil and the remaining
spring onions. Serve hot.
Pork with apples
serves 4
ingredients
500g/1lb 2oz lean pork fillet
2 teaspoons sunflower oil
150ml/5fl oz vegetable stock
150ml/5fl oz dry rosé wine
1 tablespoon chopped fresh thyme
1 tablespoon clear honey
2 green dessert apples, cored, sliced
and tossed in 1 tablespoon freshly
squeezed lemon juice
175g/6oz fresh blackberries
2 teaspoons cornflour
4 teaspoons lemon juice
salt and freshly ground black pepper
• Trim away any fat and silvery skin from the pork fillet, and cut into
1cm/1⁄2in thick slices.
• Heat the oil in a non-stick frying pan, add the pork slices and sauté for
4–5 minutes until browned all over. Using a slotted spoon, remove the
pork and drain on kitchen paper. Reserve the pan juices.
• Pour the stock and wine into the pan with the juices, and add the thyme
and honey. Mix well, bring to a simmer and add the pork and apples.
Continue to simmer, uncovered, for 5 minutes.
• Add the blackberries, season with salt and pepper, and simmer for a
further 5 minutes. Mix the cornflour with the lemon juice and add to the
pan – stir until the sauce has thickened. Serve hot with boiled potatoes.
ingredients
500g/1lb 2oz lean pork fillet
2 teaspoons sunflower oil
150ml/5fl oz vegetable stock
150ml/5fl oz dry rosé wine
1 tablespoon chopped fresh thyme
1 tablespoon clear honey
2 green dessert apples, cored, sliced
and tossed in 1 tablespoon freshly
squeezed lemon juice
175g/6oz fresh blackberries
2 teaspoons cornflour
4 teaspoons lemon juice
salt and freshly ground black pepper
• Trim away any fat and silvery skin from the pork fillet, and cut into
1cm/1⁄2in thick slices.
• Heat the oil in a non-stick frying pan, add the pork slices and sauté for
4–5 minutes until browned all over. Using a slotted spoon, remove the
pork and drain on kitchen paper. Reserve the pan juices.
• Pour the stock and wine into the pan with the juices, and add the thyme
and honey. Mix well, bring to a simmer and add the pork and apples.
Continue to simmer, uncovered, for 5 minutes.
• Add the blackberries, season with salt and pepper, and simmer for a
further 5 minutes. Mix the cornflour with the lemon juice and add to the
pan – stir until the sauce has thickened. Serve hot with boiled potatoes.
Loin of pork in wine sauce
serves 4
ingredients
1 tablespoon vegetable oil
1 garlic clove, crushed
5 black peppercorns, crushed
4 pork chops
50g/2oz plain flour
1 onion, finely chopped
50g/2oz red pepper, seeded and
chopped
50ml/2fl oz beef stock
50ml/2fl oz dry white wine
1 tablespoon red wine vinegar
• Heat the oil in a frying pan, and add the garlic and peppercorns. Pat
the pork dry with kitchen paper, and dredge in the flour. Sauté on both
sides until golden brown. Remove from the pan and set aside.
• Add the onion and red pepper to the pan, and sauté until softened. Add
the stock, wine and vinegar, and stir well.
• Return the pork to the pan, and simmer slowly, uncovered, for
30 minutes, turning halfway through. Serve hot with boiled rice.
ingredients
1 tablespoon vegetable oil
1 garlic clove, crushed
5 black peppercorns, crushed
4 pork chops
50g/2oz plain flour
1 onion, finely chopped
50g/2oz red pepper, seeded and
chopped
50ml/2fl oz beef stock
50ml/2fl oz dry white wine
1 tablespoon red wine vinegar
• Heat the oil in a frying pan, and add the garlic and peppercorns. Pat
the pork dry with kitchen paper, and dredge in the flour. Sauté on both
sides until golden brown. Remove from the pan and set aside.
• Add the onion and red pepper to the pan, and sauté until softened. Add
the stock, wine and vinegar, and stir well.
• Return the pork to the pan, and simmer slowly, uncovered, for
30 minutes, turning halfway through. Serve hot with boiled rice.
Egg and fried tofu salad
For 3-4 serving Preparation time 15 minutes Cooking time 10 minutes.
Garnish.
2 tablespoons plum sauce.
3 teaspoons of lemon juice.
Chili sauce 1 1/2 tsp.
Baked or roasted peanuts 75 grams.
2 eggs.
Carrots: 1.
1 small cucumber.
8 pieces of and fried tofu sheets.
Advice
Do not you just throw this egg. Think tuna, salmon, potatoes or other that you would like to try. The tofu was not put into it.
1. To the first three ingredients are mixed together to make sauce. Peanuts, chopped fine.
2. Bring to a boil, cook the eggs in a pot. It takes about 7 minutes for hard cooked eggs well. The ladle, peeled and cut across the plate and set aside.
3. Peeled carrots and cucumber. Cut into long thin pieces. Set aside in separate bowls.
4. The tofu to grill in the oven grill. Or a toaster or frying pan to medium heat, turning 1-2 times until the outside is crisp. Put aside to cool slightly. Then cut out one of the pieces of tofu. Stuffed inside a sliced boiled egg, cucumber, carrot and cut it into strips. Sprinkle with peanuts. Serve with sauce and place in the side of the plate.
Herbed pork cutlets
serves 4
ingredients
1 egg
75g/3oz dried breadcrumbs
50g/2oz fresh basil, chopped
2 tablespoons chopped
fresh oregano
1 tablespoon freshly grated
Parmesan cheese
1 teaspoon chopped fresh thyme
450g/1lb pork cutlets
2 tablespoons vegetable oil
salt and freshly ground black pepper
• In a shallow dish, lightly beat the egg. In a separate dish, stir together
the breadcrumbs, basil, oregano, Parmesan, thyme, salt and pepper.
• Dip the pork into the egg to coat well, then press into the breadcrumb
mixture, turning to coat all over.
• In a large frying pan, heat half the oil over a medium heat. Working in
batches, cook the pork for 8–10 minutes until just a hint of pink remains
inside, turning once during the cooking time and adding the remaining
oil if necessary. Remove from the pan and divide among four serving
plates. Serve hot with accompanying salad or vegetables.
ingredients
1 egg
75g/3oz dried breadcrumbs
50g/2oz fresh basil, chopped
2 tablespoons chopped
fresh oregano
1 tablespoon freshly grated
Parmesan cheese
1 teaspoon chopped fresh thyme
450g/1lb pork cutlets
2 tablespoons vegetable oil
salt and freshly ground black pepper
• In a shallow dish, lightly beat the egg. In a separate dish, stir together
the breadcrumbs, basil, oregano, Parmesan, thyme, salt and pepper.
• Dip the pork into the egg to coat well, then press into the breadcrumb
mixture, turning to coat all over.
• In a large frying pan, heat half the oil over a medium heat. Working in
batches, cook the pork for 8–10 minutes until just a hint of pink remains
inside, turning once during the cooking time and adding the remaining
oil if necessary. Remove from the pan and divide among four serving
plates. Serve hot with accompanying salad or vegetables.
Braised pork slices
serves 4
ingredients
700g/11⁄2lb boned pork steaks
3 tablespoons groundnut oil
3 garlic cloves, minced
1 teaspoon white wine vinegar
2 tablespoons medium sherry
175ml/6fl oz chicken stock
1 tablespoon cornflour, mixed
with 25ml/1fl oz water to form
a paste
900ml/11⁄2pt vegetable oil for
deep-frying
2 egg yolks, beaten with
1 teaspoon water)
150g/5oz fresh breadcrumbs
For the paste
2 tablespoons cooked
long-grain rice
1⁄2 teaspoon granulated sugar
1 teaspoon dried baker’s yeast
2 tablespoons light soy sauce
2 tablespoons warm water
• To make the paste, use a mortar and pestle to pulverize the rice.
Combine with the sugar, yeast, soy sauce and warm water, and leave to
stand in a warm place for 30 minutes to activate the yeast.
• Slice the pork steaks across the grain into strips. Heat the groundnut oil
in a wok until it begins to smoke. Add the pork strips and stir-fry until
they lose their pinkness, repeating in batches until all the pork is
browned. Add the garlic to the wok and stir briefly. Pour in the prepared
paste, vinegar, sherry and stock, then bring to the boil and add all the
pork slices. Reduce the heat, add the cornflour paste and stir well. Cover
and simmer for 30 minutes. Remove the pork to a large platter, reserving
the sauce in the wok, and leave the pork to cool.
• Heat the vegetable oil in a clean wok. Dip the pork pieces in the egg
mixture, then in the breadcrumbs, to cover thoroughly. When the oil is
hot, slip in a slice of pork as a test – it should lightly brown in about
1 minute. Deep-fry the pork in batches for 11⁄2–2 minutes. Reheat the
sauce, and pour over the pork. Serve immediately.
ingredients
700g/11⁄2lb boned pork steaks
3 tablespoons groundnut oil
3 garlic cloves, minced
1 teaspoon white wine vinegar
2 tablespoons medium sherry
175ml/6fl oz chicken stock
1 tablespoon cornflour, mixed
with 25ml/1fl oz water to form
a paste
900ml/11⁄2pt vegetable oil for
deep-frying
2 egg yolks, beaten with
1 teaspoon water)
150g/5oz fresh breadcrumbs
For the paste
2 tablespoons cooked
long-grain rice
1⁄2 teaspoon granulated sugar
1 teaspoon dried baker’s yeast
2 tablespoons light soy sauce
2 tablespoons warm water
• To make the paste, use a mortar and pestle to pulverize the rice.
Combine with the sugar, yeast, soy sauce and warm water, and leave to
stand in a warm place for 30 minutes to activate the yeast.
• Slice the pork steaks across the grain into strips. Heat the groundnut oil
in a wok until it begins to smoke. Add the pork strips and stir-fry until
they lose their pinkness, repeating in batches until all the pork is
browned. Add the garlic to the wok and stir briefly. Pour in the prepared
paste, vinegar, sherry and stock, then bring to the boil and add all the
pork slices. Reduce the heat, add the cornflour paste and stir well. Cover
and simmer for 30 minutes. Remove the pork to a large platter, reserving
the sauce in the wok, and leave the pork to cool.
• Heat the vegetable oil in a clean wok. Dip the pork pieces in the egg
mixture, then in the breadcrumbs, to cover thoroughly. When the oil is
hot, slip in a slice of pork as a test – it should lightly brown in about
1 minute. Deep-fry the pork in batches for 11⁄2–2 minutes. Reheat the
sauce, and pour over the pork. Serve immediately.
Sausage & bean casserole
Sausage & bean casserole
serves 4
ingredients
8 pepperoni sausages
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 green pepper, seeded and cut
into strips
400g/14oz canned chopped plum
tomatoes
2 tablespoons sun-dried tomato paste
400g/14oz canned cooked
cannellini beans
• Prick the sausages all over with a fork. Cook under a preheated grill for
10–12 minutes, turning occasionally, until brown all over. Set aside and
keep warm.
• Heat the oil in a large frying pan. Add the onion, garlic and green
pepper, and sweat for 5 minutes, stirring occasionally, until softened.
• Add the tomatoes to the frying pan and leave the mixture to simmer for
about 5 minutes, stirring occasionally, or until slightly thickened.
• Stir the sun-dried tomato paste, cannellini beans and reserved sausages
into the mixture in the frying pan. Cook for 4–5 minutes until the mixture
is piping hot. Add 4–5 tablespoons water if the mixture becomes too dry
during cooking.
• Transfer the casserole to serving plates, and serve hot with mashed
potato or rice.
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serves 4
ingredients
8 pepperoni sausages
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 green pepper, seeded and cut
into strips
400g/14oz canned chopped plum
tomatoes
2 tablespoons sun-dried tomato paste
400g/14oz canned cooked
cannellini beans
• Prick the sausages all over with a fork. Cook under a preheated grill for
10–12 minutes, turning occasionally, until brown all over. Set aside and
keep warm.
• Heat the oil in a large frying pan. Add the onion, garlic and green
pepper, and sweat for 5 minutes, stirring occasionally, until softened.
• Add the tomatoes to the frying pan and leave the mixture to simmer for
about 5 minutes, stirring occasionally, or until slightly thickened.
• Stir the sun-dried tomato paste, cannellini beans and reserved sausages
into the mixture in the frying pan. Cook for 4–5 minutes until the mixture
is piping hot. Add 4–5 tablespoons water if the mixture becomes too dry
during cooking.
• Transfer the casserole to serving plates, and serve hot with mashed
potato or rice.
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Chinese spare ribs
Chinese spare ribs
serves 4
ingredients
150ml/5fl oz light soy sauce
2.5cm/1in piece of fresh root ginger,
grated
3 teaspoons five-spice powder
1⁄4 teaspoon dried red chilli flakes
4 garlic cloves, crushed
125ml/4fl oz sunflower oil
1kg/21⁄4lb pork spare ribs, chopped
into 5cm/2in pieces
31⁄2 tablespoons clear honey
• In a large bowl, mix together the soy sauce, ginger, five-spice powder,
chilli flakes, garlic and 31⁄2 tablespoons of the sunflower oil. Add the
pork and toss to coat.
• Cover the top with cling film, and marinate in the refrigerator for
24 hours, shaking occasionally.
• Drain the pork through a colander into a saucepan. Put a heavy frying
pan with the remaining sunflower oil over a medium heat. When very
hot, add the ribs a few at a time and sear, transferring to the saucepan
with the marinade when browned. Bring the contents of the saucepan to
the boil, reduce the heat and cover with a lid. Simmer gently for
30–45 minutes until the meat is tender.
• Remove the lid and stir in the honey. Increase the heat and reduce the
sauce, tossing and stirring until the water content has evaporated and
the ribs are covered with a rich glaze. Serve warm.
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serves 4
ingredients
150ml/5fl oz light soy sauce
2.5cm/1in piece of fresh root ginger,
grated
3 teaspoons five-spice powder
1⁄4 teaspoon dried red chilli flakes
4 garlic cloves, crushed
125ml/4fl oz sunflower oil
1kg/21⁄4lb pork spare ribs, chopped
into 5cm/2in pieces
31⁄2 tablespoons clear honey
• In a large bowl, mix together the soy sauce, ginger, five-spice powder,
chilli flakes, garlic and 31⁄2 tablespoons of the sunflower oil. Add the
pork and toss to coat.
• Cover the top with cling film, and marinate in the refrigerator for
24 hours, shaking occasionally.
• Drain the pork through a colander into a saucepan. Put a heavy frying
pan with the remaining sunflower oil over a medium heat. When very
hot, add the ribs a few at a time and sear, transferring to the saucepan
with the marinade when browned. Bring the contents of the saucepan to
the boil, reduce the heat and cover with a lid. Simmer gently for
30–45 minutes until the meat is tender.
• Remove the lid and stir in the honey. Increase the heat and reduce the
sauce, tossing and stirring until the water content has evaporated and
the ribs are covered with a rich glaze. Serve warm.
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Pork crumble
Pork crumble
serves 4
ingredients
For the filling
1 green dessert apple, plus extra
apple slices, to garnish
1 tablespoon freshly squeezed
lemon juice
1 tablespoon vegetable oil
450g/1lb minced pork
1 onion, sliced
25g/1oz plain flour
150ml/5fl oz milk
150ml/5fl oz vegetable stock
50g/2oz broccoli florets
50g/2oz canned sweetcorn
kernels, drained
For the topping
50g/2oz instant oatmeal
50g/2oz plain flour
15g/1?2oz butter
25g/1oz Red Leicester
cheese, grated
• Preheat the oven to 180°C/350°F/Gas mark 4.
• For the filling, peel, core and dice the apple, and toss in the lemon juice
(do not cut the apple slices until ready to garnish).
• Heat the oil in a large pan and fry the pork for 5 minutes. Add the
onion and continue to fry for a further 3 minutes. Stir in the flour and
cook for 1 minute. Pour in the milk and stock and bring to the boil,
stirring all the time. Add the broccoli, sweetcorn and diced apple. Spoon
the mixture into four individual ovenproof dishes.
• For the topping, mix together the oatmeal and flour, then rub in the
butter using your fingertips until the mixture resembles coarse crumbs.
• Spoon the topping onto the pork mixture, and press down using the
back of a spoon. Scatter the cheese over the top, and place in the oven.
Cook for 45 minutes. Garnish with slices of apple and serve at once.
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serves 4
ingredients
For the filling
1 green dessert apple, plus extra
apple slices, to garnish
1 tablespoon freshly squeezed
lemon juice
1 tablespoon vegetable oil
450g/1lb minced pork
1 onion, sliced
25g/1oz plain flour
150ml/5fl oz milk
150ml/5fl oz vegetable stock
50g/2oz broccoli florets
50g/2oz canned sweetcorn
kernels, drained
For the topping
50g/2oz instant oatmeal
50g/2oz plain flour
15g/1?2oz butter
25g/1oz Red Leicester
cheese, grated
• Preheat the oven to 180°C/350°F/Gas mark 4.
• For the filling, peel, core and dice the apple, and toss in the lemon juice
(do not cut the apple slices until ready to garnish).
• Heat the oil in a large pan and fry the pork for 5 minutes. Add the
onion and continue to fry for a further 3 minutes. Stir in the flour and
cook for 1 minute. Pour in the milk and stock and bring to the boil,
stirring all the time. Add the broccoli, sweetcorn and diced apple. Spoon
the mixture into four individual ovenproof dishes.
• For the topping, mix together the oatmeal and flour, then rub in the
butter using your fingertips until the mixture resembles coarse crumbs.
• Spoon the topping onto the pork mixture, and press down using the
back of a spoon. Scatter the cheese over the top, and place in the oven.
Cook for 45 minutes. Garnish with slices of apple and serve at once.
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