Meat

Cheesy Beef Burger Serves 2 - Preparation: 5 mins Cooking: 15 minutes
250g minced meat 3-4 thick slices of strong cheese Flour (or polenta if you are allergic to flour) Salt, pepper and other herbs to taste Butter/margarine/oil for frying

Shape the burger into a solid 7-10 cm burger. Gently cut the burger in half so that you have 2 burgers.
Sandwich the cheese between the 2 halves of burgers.
Make sure all edges are closed and that there are no holes in the burger.
Season the burger on both sides.
Sprinkle the burger in flour (both sides and the edges). Gently fry for 7 minutes on each side. Top

Chilli Beef in Salad Leaves Chef: Ching-He Huang  Category: Meat  Serves: 2 Preparation Time: 15 minutes   Cooking Time: 10 minutes

For the beef   250g fillet beef, thinly sliced pinch of sea salt pinch of cracked black pepper ½ tsp dried chilli flakes 100g flour 2 eggs, beaten 100g dried breadcrumbs 250ml ground nut oil for shallow frying For the salad   4 large whole romaine lettuce leaves:    2 kept whole    2 finely sliced 100g carrots, cut into strips,    thinner than julienne 1 medium red chilli, chopped into rings,    not deseeded 2 spring onions, finely sliced 1 small handful of coriander, chopped     (stalks and greens) * 1 lime, sliced into wedges 2 small dishes of fish sauce few pinches of sea salt few pinches of cracked black pepper

Season the beef with a few pinches of salt and pepper and dried chilli spice.
Coat the beef in flour, lightly dust and then dip in the beaten egg mixture, finally coat it well in dried breadcrumbs, ensure the beef is coated well.
Heat the oil in a deep-fat fryer or wok to 180°C, or until a tiny piece of bread browns in 15 seconds. Be particularly careful if deep-frying in a wok.
Place the beef in the hot oil and fry until golden brown.
Scoop the beef out with a slotted spoon and drain any excess oil on a plate lined with kitchen paper.
Use the 2 whole romaine lettuce leaf and dress them with the sliced lettuce, carrots, salt and pepper, the fryed chilli beef, topped with fresh chillies, spring onions, coriander.
Served with a few wedges of lime and a small dish of fish sauce. Top

Chinese Roast Lamb Serves 4 - Preparation: 10 mins Cooking: 1 hr
675g half leg of lamb 1 large garlic clove, cut into small strips For the marinade: 3 tbsp hoisin sauce 1 tbsp tomato ketchup, 1 tbsp red wine vinegar, 1 tbsp thick honey 2 tbsp dark soy sauce For the Five Spice Potatoes: 675g potatoes 1 large onion 1 tsp Chinese five spice powder 1 tsp sesame oil 3 tbsp sunflower oil

Preheat oven to 200°C/400°F/Gas Mark 6. Make small cuts in lamb with the point of a knife, insert garlic strips and place the joint in a small roasting tin. Mix together the marinade ingredients and brush over the meat. Cook for 45-55 mins, brushing occasionally with the marinade. After 25 mins, add 150ml water to the tin to prevent meat from drying. Peel and cube potatoes and onion. Mix the five spice powder, sesame and sunflower oil together in a roasting tin. Add potatoes and onion and toss in oil. Roast for 45-50 mins, turning occasionally, until crisp and golden. Remove lamb from the oven and leave to stand for 10 mins. Serve sliced with the pan juices spooned over, accompanied with the potatoes and stir-fried spinach or broccoli. Top

Danish pork liver pate
250g Pigs liver 200g Bacon 1 tsp. Salt ½ tsp. Pepper ½ Herring 1 Onion (1 Garlic Clove) Brandy / Port 25g butter or margarine 30g flour ¼ l milk 1 egg

Wash the liver (maybe soak it) to drain any excess blood. Place all ingredients in a food processor.
Process until thoroughly mixed and chopped.
Place covered moulds in the preheated oven (250º) and bake in water for 45 minutes.
Remove moulds from the water and cover, bake for another 10-15 minutes.
Serve cold or warm. Top

I had to try this recipe when I found it (somewhere on the net, can’t remember where).
It actually works. No mess and no work once it’s in the oven. Just lovely!

1. Line a baking tray with foil. This will make clean-up easier later.
2. Arrange bacon slices on the foil
3. Place the baking tray on the centre rack in a cold oven.
4. Close oven door. Turn oven on to 200°C and leave for 17-20 minutes.
5. As soon as the bacon is golden brown, but not excessively crisp, it’s done.
   The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
6. Remove the tray from the oven.
7. Transfer the bacon onto paper towels to absorb the fat.
   Pour the liquid fat – through a strainer to filter out any crunchy bits – into a heat-resistant container for other usage.

Tips:
• Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn’t burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
• You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so. Top

Fry the bacon in a skillet over high heat until almost crisp. Drain on paper towels and wrap around the side of the filet mignon, attaching the ends with a toothpick.  Season the filet with salt and pepper and saute in a little bacon fat until browned on both sides. Transfer to a preheated 450F (230C) oven and roast to an internal temperature of 125F (50C) for medium rare, about 8 to 10 minutes. Top with the blue cheese and roast until the cheese begins to melt.  Allow to rest at room temperature for 5 minutes before serving. Top

Preheat the oven to 200°C
Remove any excess fat from the lamb. At irregular intervals pierce 8 holes through the fat of each rack - make sure the hole goes into the meat. Stud a piece of garlic into each hole.
Transfer the racks to a roasting tin, skin-side up, and roast in the oven for about 20-25 minutes or until just done (lamb should be served pink in the middle). Check after 15 minutes: if getting too brown, cover with a piece of foil, 4 To make the sauce, measure the cream into a pan, add the garlic and anchovies, and bring to the boil. Cover and simmer over a low heat for about 15-20 minutes or until the garlic is soft.
Sieve (pressing the garlic through with the back of a spoon) into a clean saucepan, then add the wine and bring to the boil. Reduce over a high heat for about 2 minutes, stirring all the time so the sauce does not stick. Add the mint sauce, chopped fresh mint. tomatoes and season to taste.
Just before carving, rest the lamb for a few minutes covered in foil. Remove the chine bone, carve between the bones and arrange the little chops on a plate. Serve with the hot sauce, garnished with the fresh sprigs of mint. Top

Gluten free Danish Meatballs (Frikadeller)
500g minced lean meat 1 onion 1 clove garlic (*obligatory) 2 pealed potatoes 1 egg ½ a cup milk (or cold vegetable stock) Salt and Pepper (& other herbs) to taste 50g Butter for frying 1 tbs water

Place onion garlic and raw potatoes in a food processor and mix until mixture is smooth. Add the minced meat and herbs. When this mixture is smooth add the egg and the liquid and let it mix for another 2 minutes.
Heat the water and butter (the water is to prevent the butter going brown). Take the pan off the cooker while making the meatballs. Use a spoon to spoon out the mixture and form the meat balls against the other hand. Place in frying pan and fry for 5 minutes on each side.
The same mixture can be used for Spaghetti meat balls. Use a teaspoon to form the balls. This gives just about the right size meatballs for the tomato sauce. Top

Ham with Asparagus Serves 4
8 Slices of ham (not too thin) 24 Asparagus spears 150 ml Whipping Cream 4 tbsp Mayonnaise 1-2 tbsp grated horseradish 4 Tomatoes Some green salad for garnish

Cook the asparagus and dry gently and let them get cool. Then roll 3 asparagus into each slice of ham, making sure the heads are not covered. Place these on a serving dish.
Whip the whipping cream and mix it with the mayonnaise and add the horseradish to this sauce. Halve and hollow the tomatoes and fill them with the sauce. Garnish with some green salad. Top

Heat ghee in a saucepan and gently fry onion, garlic and ginger until soft and golden.
Add curry powder, salt and vinegar, stir thoroughly.
Add lamb and cook, stirring constantly, until lamb is coated with the spice mixture.
Add tomato, chillies and mint.
Cover and cook over a low heat for 1 ¼ hours or until lamb is tender, stirring occasionally. The tomatoes should provide enough liquid for the meat to cook in but, if necessary, add a little hot water, approximately ½ a cup, just enough to prevent meat from sticking to pan.
Add garam marsala and chopped coriander leaves for the last 5 minutes of cooking time.
Note: Do not add water. It does need watching, but makes a really nice curry and other meats can be substituted for the lamb. Top

Defrost the meat approx 4 minutes on defrost (40°). While this is happening clean the vegetables. Cut the leek in 3 cm pieces then cut again long ways into thin strips. The carrots are cut into 1cm small dice. Only use 2-4 flowers of the cauliflower and clean and chop the mushrooms. Cut the meat into thin pieces approx. 3cm long.
Use a wok and a small saucepan for cooking.
Put a little butter and 1 teaspoon oil into the saucepan. When really hot – brown the meat, when all the meat is brown add some herbs (salt, pepper, mixed herbs, garlic, onion) and a little cup of water to make the gravy. 1 minute before serving add the mushrooms (add a small glass of sherry or wine to improve the flavour of the gravy).
Put a little butter and a teaspoon oil into the wok, add the leek and stir, then add the carrots and stir, after a while add the cauliflower. Without stirring too much brown the vegetables then add a small cup of water, put the lid on and let it simmer. Serve with the newly cooked rice or the heated frozen rice. Top

Meatballs from leftovers Serves 4 - cooking time 10min/fryingpan
250g cooked/roasted meat 250g cooked potatoes 1 egg 1 tbsp potato flour 1 onion Salt, pepper and other herbs to taste Some oil & butter for frying

Put the onion, meat, potatoes, egg - in that order - into a food processor and let it grind until smooth, then gently add the herbs while processing, process until herbs are well mixed under.
Heat a frying pan with a little oil to prevent the butter going black and some butter. Use a spoon to form the meatballs. Fry 5 minutes on each side and serve with vegetables in white sauce. Top

Nearly Vege-Burgers Serves 2-3         Prep time max. 5 minutes         Cooking time 8 minutes
I had seen something similar on TV but didn’t make a note of the recipe and I didn’t look it up. I already had a similar recipe but as I didn’t have all 10 items needed for that recipe I decided to improvise and I used leeks instead of onions. It worked, so much so that my 2 guinea pigs wanted the recipe straight away. PS. Leave the Bacon out and you have vege-burgers.
90g Courgette, pealed, deseeded and finely chopped 60g Leek, finely chopped 60g Broccoli, finely chopped 1 Garlic clove, finely chopped 90g bacon, finely chopped 1-2 eggs (it might be too moist with 2 eggs) Salt and Pepper to taste 1-2 tbsp Cassava/Tapioca flour, if needed 1 tsp olive oil (for frying) 10g butter (for frying)

1. I used a small blender – instead of finely chopping everything. Pulsing each of the ingrediencies individually.
2. Beat the egg and herbs in a mixing bowl.
3. Add the remaining ingrediencies, bar the flour,
4. Mix well. If the mixture is too moist, add some of the flour a little at the time.
5. Heat a frying pan and when it’s hot, turn down the heat (to 5 out of 9) then add the oil and butter.
6. Spoon the mixture onto the pan making 5-6 small burgers, Fry these for approx. 4 minutes each side. You may have to lower the heat, as you don’t want burned burgers.

Calories: 135 per burger (55 if no bacon).         Top

Heat the oven to 200°C.
Blanch the leeks and garlic in a large saucepan. In the meantime blend some cornflower into some cold milk. Add the carrots, parsnips, celery, milk, wine and ½ the water (the other half is in case you need to stretch the gravy). Stir a little until bubbling hot then add the cornflower milk. The gravy should be quite thick if not add some more cornflower.
Now add the herbs (to taste) and the stock cube. Let it all simmer for 5 minutes.
In the meantime place the chops in a big oven dish try not to overlap the chops. Sprinkle some of the herb mix direct onto the chops. When the gravy mix is ready pour it over the chops don’t worry if you can use all the gravy but make sure to use all the vegetables, top the dish with pineapples pieces and add a little juice to the gravy.
Place dish in the oven for 1 hour covered with baking foil; then remove the foil and cook for another 10-15 minutes this should give you enough time to prepare the sundries.
Serve with Rice or Mashed or Cooked Potatoes or Pasta and maybe a side salad. Top

Rolled Boneless Breast of Lamb This will make a lovely cheap and cheerful Sunday roast. Serves 4      Preparation time 5 min      Oven time 1 hour 20 min
600-700 g rolled boneless lamb breast 2-4 garlic cloves sliced 1 tsp each of:      salt, pepper, garlic salt, onion salt, mixed      herbs, marjoram, basil & hot paprika 2-3 leeks cleaned and cut into 2.5 cm rings 8 smallish red onions 3-4 carrots peeled and cut into 1cm rings 1 large or 2 small heads of broccoli, cut into florets 100 ml chicken stock

1. Pre heat the oven to 180º-200º
2. Mix all the herbs in a little bowl
3. Gently, without cutting the butcher’s string,
   push 1 slice garlic and ½ tsp of the herb mix into the “pockets between the strings” of the rolled lamb (approx. 6-8 times)
4. Push the remainder of the garlic into either end
5. Spread the remaining herb mix over the breast roll and “massage it in”. Use the ends of the role to pick up any spilled herbs.
6. Evenly spread the leeks in your Cast Iron Casserole (you could use a glass casserole dish)
7. Place the lamb breast on top of the leeks
8. Put the onions tightly around the lamb
9. Add the stock
10. Place the casserole in the oven for 1 hour 20 minutes
    If you are using a glass casserole, you need to place a piece of foil shiny side down between the lid and the dish and increase the cooking time by 15 minutes.
11. Use the accumulated juices from the casserole as gravy.

Cook the carrots and broccoli separately.
Serve with Rice, Potatoes or Pasta.Top

Potatoes and Leftover Stir-fry Serves 1 – Prep & cooking time max 10 minutes
1 onion medium sized or 2 large Charlotte onions 1-2 clove Garlic 1-2 baby sweet peppers 1 tbsp olive oil 20g butter 2-3 potatoes 1 handful frozen peas 4-5 small tomatoes 1 chicken stock cube Salt, pepper, marjoram, thyme & basil to taste Some leftover cooked meat/chicken

1. Finely chop the sweet pepper, onions and garlic
2. Heat the oil and butter in a wok, then add the chopped onions, garlic and peppers.
3. Use a mandolin to julienne the potatoes and add these to the wok.
4. Dice the leftover meat/chicken and add to the wok.
5. Dissolve the stock cube in ½ litre hot water and add this to the wok.
6. Stir and add the peas and herbs.
7. Cover and leave to simmer for 5 minutes. <.
8. Stir and add the quartered tomatoes, un-cover but leave simmering for 2 more minutes.

Top

Venison Stroganoff Prep time max 10 minutes Cooking time 2½ - 3 Hours Serves 2-3
3 tbsp olive oil 500g diced venison 1-2 cloves of garlic, minced 1 large onion, chopped finely 1 can cream of mushroom soup .. or 500ml homemade mushroom soup* ½ the can of water (keep for later) 1 tsp salt 1 tsp ground black pepper 1-2 bay leaves ½ tsp mixed herbs 1-2 sprays of fresh thyme or 1tsp dried thyme A pinch of nutmeg * See ''My Gluten and Milk Free Mushroom Soup''

1. Pre-heat oven to 180°C.
2. Heat the olive oil in a large frying pan over medium-high heat.
3. Cook the venison in the hot oil until browned on all sides, about 5-8 minutes.
4. Once browned, remove from the frying pan with a slotted spoon and put aside, leaving the remaining oil in the frying pan.
5. Reduce the heat to medium-low, add the onions and garlic; and fry until translucent.
6. Pour the contents into a Dutch oven or ovenproof dish, add the meat and the remaining herbs.
7. Add the can of mushroom soup to the Dutch oven, rinse the can with water and then.
8. Clean the frying pan with the water; and add to the Dutch oven.
9. Cover, and cook in oven for 2½-3 hours, or until the venison is tender;
   check now and again making sure that the liquid hasn’t totally evaporated.

Thicken the Stroganoff with rice flour, if needed.

Serves: Inside a plain rice ring (the common way to serve Stroganoff)
      or with pasta: Pappardelle, Bucatini, Angel Hair, Orzo, Spaghetti or Penne

Decorate with parley.

Can be frozen – keep for max 3 month, in the fridge for 2-3 days.     Top

Fedtstoffet brunes, og heri snurres lidt hakket løg, ganske smatskåret kød og kartofler, til det er godt gennemvarmet og let brunet.
Krydderier tilsættes efter smag. Top

Frikadeller af rest kød. (DK) Serves 4 - koge tid 10min/pande
250g kogt/stegt kød 250g kogte kartofler 1 løg (revet) 1 æg 1 str.spk.kartoffelmel Salt, peber, andre krydderier efter smag Smør og lidt olie til stegning

Løg, kød og kartofler puttes i foodprocessoren og tillægges æg, mel og krydderier.
Lad det køre indtil du har en fars. Farsen steges som frikadeller 4-5 minutter per side.
Hertil serveres der stuvede grønsager og små kogte kartofler. Top

Kødet hakkes fint med hakkekniv eller gennem kødmaskine. Sovsen varmes og tilsættes revet log og krydderier efter smag, kødet blandes i. Hvis hachisen ikke er pænt brun, blandes der lidt kulør i.
Retten bliver mest velsmagende, hvis den tilsættes lidt sherry, men denne må ikke koge med.
Hachis kan serveres som efterret med rigelig brunede kartofler til eller garneret som en krans uden om stuvningen. En mindre portion kan udnyttes til frokostret på ristet brød med spejlæg eller i tarteletter og med pocherede eller halve æg på. Top

Sovsen varmes til kogepunktet, tilsættes lidt revet løg (evt. tomatpure), og heri varmes det småtskårne kød og de udskårne kartofler. Salt og peber tilsættes, hvis nødvendigt. Top

Udskårne stykker af kogt kød kan gives som ragout, hvortil der bruges en lys sovs af suppe eller urtevand, som tilsættes små strimler asier eller syltede agurker og smages sursød til, d.v.s. med lidt eddike og sukker. Kødskiverne varmes forsigtigt i sovsen, kartoflerne serveres til.
Udskårne stykker stegt kød kan varmes i en levning brun sovs og serveres med kartofler til. Mindre reelle stykker kogt eller stegt kød, og kød, der pilles fra ben, kan tilberedes som labskovs, biksemad, hachis eller som frikadeller.
Cooked meat cut into small pieces can be served as ragout, with a light brown sauce made of stock or vegetables water. Top

Porree putzen, waschen, halbieren und in Salzwasser 10 bis 15 Minuten garen. Abgetropft auf eine Platte legen, Salzen, mit Muskat würzen und mit Butter begießen. Warm stellen. Bratensoße zubereiten und die Mixed Pickles darin erhitzen. Koteletts klopfen, Salzen, pfeffern, in Mehl wenden und in heißem Öl von beiden Seiten drei bis vier Minuten braten. Auf dem Porree anrichten und mit der Bratensoße übergießen. (45 Minuten)
Beilage : Salzkartoffeln. Top

Zwiebelscheiben und Speckwürfel zusammen aus braten. Das Gemüse putzen und waschen. Möhren in Scheiben, Sellerie in Stifte schneiden, zu Zwiebeln und Speck geben. Rosenkohl drüberschichten, Fleischbrühe zugießen. Salzen und pfeffern. Bei schwacher Hitze 40 Minuten garen. Würstchen zehn Minuten mittel Hitzen. Sahne, Mehl und Tomatenmark verrühren und das Gemüse damit binden. Gleich servieren. (1 Stunde) Top