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.
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! Vannella Cheese creative director, Anthony Silvio, and I 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 a few […]
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 […]
Shish Barak Like this recipe? You’ll love my online Lebanese cooking class! Shish barak (شيش برك) are little meat filled dumplings cooked in yoghurt sauce, similar to Turkish manti. I find that the longer the dough rests the easier it is to work with, as the gluten relaxes so it’s less likely to spring back […]
Lahmacun Like this recipe? You’ll love my online Lebanese cooking class! Lahmacun (or lahmajun) is a contraction of ‘lahm bi ajeen’ literally meaning ‘meat with bread’; and these simple tasty flatbreads are also sometimes referred to as Armenian or Turkish pizza. The dough and lamb topping can also be used to make little Lebanese meat […]
Lamb Stock Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes While we often talk about making chicken (see video below), veal, fish and vegetable stocks, lamb stock is less common. Which is a shame as lamb stock is a flavour bomb – a secret ingredient for making the best […]
Lamb & Bean Soup Like this recipe? You’ll love my online Lebanese cooking class! I made this lamb and bean soup to use up some lovely rich lamb stock leftover from braising lamb shanks. It really is important to use homemade stock for this soup as that’s what gives it such great flavour. Beyond that […]
Dolsot Bibimbap Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! I discovered bibimbap in a traditional eatery in Ulaanbaatar, Mongolia – as well as a surprisingly good version on Korean Airlines on the way home – and I’ve been hooked ever since! Bap is the Korean word for […]
