With all the different cuts of beef, veal, lamb, goat and pork, both fresh and cured, there’s a lot to discover in the world of meat cookery. From a simple steak dressed up with an easy sauce to a complex braise or casserole; in soups, salads and sandwiches; for special occasions, picnics or late night snacks, here are some of my favourite meat recipes.
Sichuan Beef Noodle Soup Like this recipe? You’ll love my online Chinese cooking class! The braising liquid leftover from Sichuan-style red braised beef short ribs becomes a flavour-packed beef broth or stock – the perfect base for a quick Sichuan beef noodle soup. Add any leftover meat and greens from the ribs, throw in some […]
Red Braised Beef Short Ribs Sichuan-Style Like this recipe? You’ll love my online Chinese cooking class! Beef short ribs are a firm cut of meat that needs to be cooked low and slow until tender; in Western cuisine, this often involves braising in red wine and beef stock. In China, soy sauce, sugar and Shaoxing […]
Risi e Bisi (Venetian Rice & Peas) Like this recipe? Join my small-group Venice & Veneto Food & Wine Tour to discover more regional classics! Risi e bisi (literally ‘rice and peas’ in Venetian dialect) is a classic Venetian risotto traditionally made in spring, when the first of the season’s small, sweet peas arrive. Historically, […]
Patate con Salsiccia in Padella Like this recipe? Join my small-group Southern Italian food & wine tour and learn more delicious recipes with Mamma Marinella! Patate con salsiccia (potato with sausage) is a classic cucina povera dish from Campania. It’s a popular one-pan meal throughout the region, including the hinterland of the Amalfi Coast where […]
Middle Eastern Lamb Ribs Like this recipe? You’ll love my online Lebanese cooking class! Recipe inspiration comes from all sorts of places – sometimes it’s something you’ve eaten, sometimes it’s a new ingredient you come across. So when I saw lamb ribs at my butcher, I decided to give them a try. They’re meaty and […]
Slow Cooked Lamb Shoulder Like this recipe? You’ll love my online French cooking class featuring the food of Provence! This slow-cooked lamb shoulder is inspired by my friend Janni’s slow-cooked Greek lamb. My recipe is seasoned with thyme, rosemary and lemon zest for a Provençal twist, but you could use the classic Greek combination of […]
Franz’s Yemeni Lamb & Eggplant Like this recipe? You’ll love my online Middle Eastern cooking class! This Yemeni lamb recipe is a dish Franz learned to cook in Yemen in the mid ’60s from a fellow street cook. She was reluctant to share her recipe at first but her husband, Abu Meher, talked her into […]
Mojo Beef Like this recipe? You’ll love my online Caribbean cooking class! Mojo (pronounced mo-ho and also called mojo criollo) is a classic Cuban marinade of garlic and citrus used on just about everything, especially chicken, pork and – my favourite – mojo beef. Bitter orange is used when it’s available, otherwise sweet orange combined […]
Scallops with ‘Nduja Butter & Scamorza Who says seafood & cheese don’t mix? Discover more delicious seafood & cheese recipes! When Anthony Silvio was creative director at Vannella Cheese, we put our heads together to bust the myth that seafood and cheese don’t mix. We discovered delicious traditional recipes combining seafood and cheese, and created […]
How To Render Lard Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes You can buy lard (rendered pork fat) from some butchers and supermarkets but rendering it yourself produces the bonus of pork ‘scratchings’, those crunchy little golden bits that are left behind once the fat has melted! Pork […]