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Meat
Man can-not live by chicken alone, so it's probably a good idea for me to put some recipes for other meats on here.
Cooking meat can be quite daunting, and no less so when some imaginary rules are spouted by self-proclaimed experts. Apart from the sanitary necessity to cook certain foods more than others, there is no wrong way to cook meat. If you like your meat as tough as leather, great, cook it that way, and if you like your meat to haemorrhage, then that's great too. The right way to cook meat is HOW YOU LIKE TO EAT IT!* Anyone who tells you otherwise, is an idiot.
There are almost always, great meat offers available, so, take advantage of them, it's a lot easier than it's made out to be.
I will attempt to show you some of the easy ways to make the most of these offers, and help you produce truly tasty meals.
*When I say "the way you like to eat it", I of course mean (in my case), "how my wife likes to eat it"!
Burritos
Easy, cheap, and delicious Mexican classic.
Make them as spicy as you want, use a prepared spice mix, or make your own, it's up to you. (see my Tricks and Techniques page for how to make your own Mexican spice mix). And if you have a couple left over, just freeze them the fry them later.
For the full recipe, click on the side-bar image for my post "seven times chicken" of 10/3/17.
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Cheesy-Burgers
Do you put the cheese on-top of the burger, or underneath it?
Why not try putting it inside the burger?
This is a really easy way to make your own cheesy-burgers.
Add the herbs, spices and condiments that you most enjoy, experiment, and have fun.
It's only a burger after-all, what can go wrong?
Click on the side-bar 17/8/17 for the full recipe.
Roast fillet of Duck
Duck breasts aren't the cheapest of things, but that said, an occasional treat is no bad thing, and if you're going to have one, then make sure it's something delicious.
This is really, and I mean really, easy to make, so give it a go, you won't regret it!
For the full recipe, click on the side-bar image of 18/7/17.
Kebabs
Kebabs have become a staple part of our diets over the last few years.
Here I will show you how to make the best of the kebab meat that is on sale in most supermarkets, be it lamb, chicken, or beef.
I will also show you how to make a version of tzatziki sauce without cucumber, mainly because I hate nun's delight.
For the full recipe, click on the side menu image for my post of 6/7/17.
Beef Scallopini
Brilliant way to make the best of the supermarkets offers for thinly cut beef, pork, chicken or veal.
Five minute Scallopini!
Cheap, fast, tasty, and really, really easy.
For full recipe, see my post of 12/6/17
by clicking on the side-bar image.
Tenderloin of Pork
This is a great example of what I was telling you about "how to cook meat".
Several people, obviously more intelligent than I am, have informed me that tenderloin should still be pink after cooking, and that it should be sealed (quickly fried to seal in the juices), before being placed in the oven.
Well, maybe they're right, but, I produced this dish for someone who doesn't like their meat to bleed, not even slightly, and I didn't seal the meat first precisely for the reason that I wanted the juices to escape, so they would help cook the vegetables beneath them.
And you know what? The meat was still tender, there was no blood to be seen, and the vegetables were truly delicious. Oh, and it didn't look too bad either!
For my full recipe, see my blog of 25/4/2017, by clicking on the side-bar image.
Brochettes
(What we called kebabs, when I was a kid)
There was an offer on for cuts of tenderloin steak, and I couldn't resist it.
This is perhaps the easiest recipe that you could make using meat.
Have a go, but remember, use whatever YOU like, to accompany the meat on the skewers.
I seriously doubt that you can go wrong with this dish, so enjoy yourself, and give yourself a treat!
Ribs
This is an absolute "must make" recipe, well in truth, it's three recipes in one; barbecue, sweet & sour, and salt & pepper, all in one.
Really simple, totally delicious, and amazingly cheap, given that there are almost always offers available on ribs (be them pork or beef).
The instructions for this recipe are also valid for using chunks of chicken, although I have to say, pork ribs are difficult to beat.
Give this a go, serve them with boiled rice, fried rice, chips, or whatever you fancy, but you really should give this a go!
p.s. When I buy ribs, I tend to separate them into a couple of freezer bags, sprinkle them with salt and pepper mix, and drizzle olive oil over them, then put them into the freezer. That way, when I want to make ribs, I just place them into the fridge compartment the night before, and they are perfect for when I want them.
For the full recipe, see my post of 30/3/2017, by clicking on the side-bar image.
Pork tenderloin medallions
This is similar to the tenderloin recipe above, however, when cooking medallions it is important to seal the meat first because the pieces are to small to maintain sufficient juices otherwise.
This is still ridiculously easy, and extremely tasty.
If you are one of those people that struggle to boil an egg, give this a go, nobody (including you) will believe that you were capable of producing something so delicious.
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