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Spinach tagliatelle with veal

ingredients

  • 450g/1lb thin veal escalopes, cut into thin strips plain flour, seasoned
  • 50g/2oz butter
  • 1 onion, sliced
  • 125ml/4fl oz dry white wine
  • 4 tablespoons chicken stock
  • 175ml/6fl oz double cream
  • 600g/11⁄4lb fresh spinach tagliatelle
  • 3 tablespoons freshly grated Parmesan cheese
  • salt and freshly ground
  • black pepper

Serve 4

  • Dredge the veal strips with the seasoned flour. Melt the butter in a frying pan. Add the veal strips and sauté until browned. Remove with a slotted spoon, and set aside.
  • Add the onion to the pan and sauté until soft and golden. Pour in the wine and cook rapidly to reduce the liquid. Add the stock and cream, and season with salt and pepper. Reduce the sauce again until it is thick and creamy, adding the veal towards the end.
  • Meanwhile, cook the tagliatelle in a large pan of lightly salted boiling water until al dente. Drain and transfer to a warm serving dish.
  • Stir 1 tablespoon of the Parmesan through the sauce, then pour the sauce over the pasta and toss gently to mix through. Serve immediately, sprinkled with the remaining Parmesan.

Spinach Tagliatelle With Veal

Beef Wellington Recipes
Beef Wellington Recipes

ingredients


  • 1.6kg/31⁄2lb beef fillet, larded and tied with string
  • 350g/12oz mushrooms, finely chopped
  • 50g/2oz butter
  • 225g/8oz pâté de foie gras
  • 450g/1lb puff pastry
  • 1 egg white, whisked lightly
  • 1 large egg yolk, beaten with 1 teaspoon water
  • 125ml/4fl oz Madeira
  • 2 teaspoons arrowroot, dissolved in 1 tablespoon cold water
  • 125ml/4fl oz beef stock 
  • 2 tablespoons finely chopped black truffles
  • salt and freshly ground black pepper

Serve 8



  • Preheat the oven to 200°C/400°F/Gas mark 6. In a roasting tin, roast the beef in the middle of the oven for 25–30 minutes. Turn off the oven and allow the beef to cool completely, then discard the larding fat and strings. Skim the fat from the pan juices; reserve the juices.
  • In a heavy frying pan, cook the mushrooms in butter over a medium-low heat, stirring, until all liquid has evaporated and the mixture is dry. Season with salt and pepper and allow to cool completely.
  • Spread the beef evenly with the foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras.
  • On a floured work surface, roll the puff pastry into a rectangle of about 50cm/20in x 30.5cm/12in or large enough to enclose the beef completely. Invert the beef in the middle of the pastry, and fold up the long sides to enclose it, brushing the edges of the pastry with some egg white to seal. Fold the ends of the pastry over the beef; seal with the egg white.
  • Transfer the beef, seam side down, to a baking tin, and brush the pastry with the egg yolk wash. Chill for at least 1 hour.
  • Preheat the oven 200°C/400°F/Gas mark 6. Bake the fillet in the middle of the oven for 30 minutes. Reduce the heat to 180°C/350°F/Gas mark 4, and bake for a further 5–10 minutes until the pastry is cooked through. Leave to stand for 15 minutes.
  • In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by a quarter. Add the arrowroot mixture, stock and truffles. Season with salt and pepper. Cook the sauce over a medium heat, stirring, for 5 minutes or until thickened, being careful not to let it boil. Serve the beef cut into thick slices, accompanied by the sauce.

Beef Wellington Recipes

Fillet of Beef With porcini And Sweet Peppers
Fillet of Beef With porcini And Sweet Peppers

ingredients


  • 1.4kg/3lb trimmed beef fillet
  • 25g/1oz dried porcini mushrooms, soaked and drained
  • 250g/9oz jar sliced red and yellow peppers in oil, drained
  • 375g/13oz pancetta slices
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons plain flour
  • 150ml/5fl oz Italian red wine
  • 300ml/10fl oz beef stock
  • 2 tablespoons Marsala
  • 2 teaspoons dried mixed herbs salt and freshly ground black pepper

Serve 8



  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • Cut a slit along the side of the fillet, keeping both ends attached. Open it out with your fingers a little, to make a pocket.
  • Roughly chop the porcini, reserving half for the sauce. Mix the remainder with half of the peppers, and use to fill the pocket in the beef. Grind black pepper over the meat, then wrap the pancetta around the fillet to enclose it completely. Tie with string at regular intervals.
  • Heat the oil in a large non-stick frying pan, add the meat and sear on all sides. Lift the fillet out of the oil, draining over the pan. Reserve the juices in the pan for the sauce.
  • Transfer the fillet to a roasting tin, and roast in the oven for 45 minutes. Remove from the oven, cover with foil and leave to rest in a warm place for 10–15 minutes.
  • Meanwhile, reheat the reserved juices in the frying pan, sprinkle in the flour and cook, stirring, over a medium heat for 2–3 minutes. Gradually stir in the red wine and the stock, then bring to the boil, stirring. Reduce the heat and add the Marsala and mixed herbs. Season with salt and pepper, and simmer until thickened, stirring constantly.
  • Add the remaining peppers and porcini, and heat through.
  • Remove the string from the beef fillet and carve the meat into neat slices. Using a slotted spoon, remove the peppers and onions from the sauce and use to garnish the meat. Serve immediately, drizzled with the sauce.

Fillet of Beef With Porcini And Sweet Peppers

How To Make Thai beef curry
How To Make Thai beef curry

ingredients


  • 1 tablespoon tamarind pulp
  • 2 tablespoons vegetable oil
  • 700g/11⁄2lb stewing beef (cubed)
  • 500ml/18fl oz coconut milk
  • 4 cardamom pods, bruised
  • 500ml/18fl oz coconut cream
  • 2 tablespoons curry paste
  • 2 tablespoons Thai fish sauce
  • 8 pickling onions
  • 8 baby potatoes
  • 2 tablespoons granulated sugar
  • 75g/3oz unsalted peanuts, roasted and ground


Serve 4



  • Put the tamarind pulp and 125ml/4fl oz boiling water in a bowl, and set aside to cool. Mash the pulp with your fingertips to dissolve it, then strain and reserve the liquid, discarding the pulp.
  • Heat a non-stick wok over a high heat, add the oil and swirl to coat. Add the beef in batches, and stir-fry over a high heat for 5 minutes for each batch or until browned all over. Reduce the heat, add the coconut milk and cardamom pods, and simmer for 1 hour or until the beef is tender. Remove the beef from the wok, then strain the cooking liquid into a bowl and keep to one side.
  • Heat the coconut cream in the wok, and stir in the curry paste. Cook for 10 minutes or until the oil starts to separate from the cream. Add the fish sauce, onions, potatoes, beef mixture, sugar, peanuts, tamarind water and the reserved cooking liquid. Simmer for 25–30 minutes until the meat is tender. Serve hot.

How To Make Thai beef curry

Spiced Beef And Onions
Spiced Beef And Onions

ingredients

50ml/2fl oz olive oil
700g/11⁄2lb baby onions
900g/2lb chuck steak, trimmed and
cut into bite-size cubes
3 garlic cloves, halved lengthways
125ml/4fl oz red wine
1 cinnamon stick
4 cloves
1 bay leaf
1 tablespoon red wine vinegar
2 tablespoons tomato purée
375ml/13fl oz water
2 tablespoons currants
salt and freshly ground black pepper

Serve 4



  • Heat the oil over a medium heat in a large heavy saucepan. Add the onions and sauté, stirring, for 5 minutes or until golden. Remove from the pan and drain on kitchen paper.
  • Add the meat to the pan, and stir over a high heat for 10 minutes or until the meat is well browned and almost all the liquid has evaporated.
  • Add the garlic, wine, spices, bay leaf, vinegar and tomato purée. Season with salt and pepper. Pour 375ml/13fl oz water into the pan, and bring to the boil. Reduce the heat, cover and simmer for 1 hour, stirring occasionally.
  • Return the onions to the saucepan, add the currants and stir gently. Simmer, covered, for 15 minutes. Discard the cinnamon before serving.

Spiced Beef And Onions

Orange beef with green peppers
Orange beef with green peppers

ingredients


  • 700g/11⁄2lb flank steak
  • 175ml/6fl oz orange juice
  • 3 tablespoons light soy sauce
  • 2 tablespoons smooth peanut butter
  • 1 1⁄2 tablespoons orange zest
  • 2 garlic cloves (crushed)
  • 1 1⁄2 teaspoons curry powder
  • 1⁄2 teaspoon red wine vinegar
  • 1⁄2 teaspoon red pepper flakes
  • 1 tablespoon vegetable oil
  • 2 green peppers, cut into 1cm/1⁄2in wide strips


Serve 6


  • Diagonally cut the beef, against the grain, into slices 1cm/1⁄2in thick.
  • In a bowl, combine the orange juice, soy sauce, peanut butter, orange zest, garlic, curry, vinegar and red pepper flakes. Stir to blend. Add the beef and toss to coat evenly. Cover and set aside to marinate for 2 hours at room temperature.
  • Heat the oil in a heavy frying pan or wok over a high heat. Add the marinated beef mixture. Stir-fry for 2 minutes. Remove the beef with a slotted spoon and set aside on a plate.
  • Add the green peppers to the pan, then stir-fry for about 5 minutes until the peppers are browned around the edges.
  • Return the beef to the pan, and stir-fry for a further 1 minute to heat through. Serve hot.

Orange Beef With Green Peppers

Beef fajitas
Beef fajitas

ingredients


  • 1 tablespoon vegetable oil
  • 1 onion, cut into strips
  • 2 garlic cloves, minced
  • 1 tablespoon Mexican chilli powder
  • 450g/1lb minced beef
  • 75g/3oz ready-prepared salsa
  • 1 red pepper, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 1 courgette, thinly sliced 
  • 4 x 25cm/10in flour tortillas salt and freshly ground black pepper


Serve 4


  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • In a non-stick frying pan, heat the oil over a medium-high heat. Cook the onion, garlic, chilli powder and seasoning, stirring, for 5 minutes or until the onion is softened.
  • Add the beef and salsa, and cook, breaking up the beef with the back of a spoon, for about 3 minutes until the beef is no longer pink. Add the peppers and courgette, and cook, stirring, for 3 minutes or until the liquid has evaporated.
  • Meanwhile, wrap the tortillas in foil and heat in the oven for 5 minutes or until warmed through.
  • Divide the beef mixture among the tortillas, and roll up. Serve the fajitas immediately while still piping hot.

Beef Fajitas

How to Make Hungarian Beef goulash
How to Make Hungarian Beef goulash

ingredients


  • 450g/1lb stewing beef, cubed
  • 1 onion, chopped
  • 2 teaspoons sunflower oil
  • 175ml/6fl oz beer
  • 175ml/6fl oz water
  • 50ml/2fl oz tomato purée
  • 1 tablespoon paprika
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon caraway seeds
  • 450g/1lb potatoes
  • 225g/8oz canned sauerkraut
  • 2 tablespoons snipped fresh flat-leaf parsley



Serve 4


  • In a frying pan, cook the beef and onion in the oil until the beef is brown. Add the beer, water, tomato purée, paprika, salt and caraway seeds. Cover and simmer for 11⁄4–11⁄2 hours.
  • Add the potatoes, undrained sauerkraut and parsley to the pan. Cook, covered, for about 20 minutes until the vegetables are tender. Remove the lid from the pan and cook, uncovered, for a further 10 minutes or until the mixture is thickened and most of the liquid has evaporated.
  • Serve hot with rice.

How to Make Hungarian Beef goulash