Marvellous Meat Recipes

Pepper Lamb

Info

Calories per serving: 280 - High in protein and zinc from lamb - High in vitamin C from pepper - Low in cholesterol.
Preparation Time: 15-20 minutes 
Freezing Time: ½ - 1 hour
Cooking time: 25 minutes

This meat dish is one of my favourites and goes particularly well with a tomato salad and can be served with either potatoes or rice.

Ingredients

12 oz ( 350g) lean Lamb leg steaks	1 tbsp Szechuan peppercorns
1 or 2 dried chillies	2 medium red peppers
6 spring onions	2 tsp cornflour
2 tbsp shoyu or low sodium soy sauce	2 tsp dry sherry
2 tbsp dark soft brown sugar	2 tbsp groundnut oil
Salt and freshly ground pepper

Method

1. Wrap the lamb in foil and place in the freezer for at least 30 minutes. Unwrap the lamb and slice it by cutting across the grain into very thin slivers.

2. Dry-fry the peppercorns for 2-3 minutes until their fragrance is released, then crush in a mortar and pestle with the dried chillies. Put the lamb, peppercorns and chillies in a bowl and stir well to mix. Cover and set aside.

3. Halve and de-seed the peppers, then slice them lengthways into thin strips. Trim the spring onions and slice them on the diagonal into 1 ½” (40mm) lengths. Put the cornflour in a measuring jug and add the shoyu or soy sauce, sherry and sugar, and stir well to mix into a smooth paste.

4. Heat half the oil in a wok or frying pan. Add the red peppers and spring onions and stir-fry over a gentle heat for 3-4 minutes until softened. Remove with a slotted spoon and set aside on kitchen paper.

5. Heat the remaining oil in the pan, add the lamb in batches and stir-fry over a moderate to high-heat for 3-4 minutes until crispy and tender. Remove the lamb with a slotted spoon and set aside with the red peppers and spring onions.

6. Stirring all the time, pour boiling water gradually into the cornflour mixture up to the 1½ pint (285ml) mark. Mix thoroughly to ensure that the cornflour is evenly distributed, then pour the liquid into the pan and stir to scrape up all the sediment. Bring gently to the boil, stirring constantly, then simmer until thickened and return the lamb and vegetables to the pan. Stir to coat in the sauce, season to taste and serve immediately. 

Beef Strips with Almonds & Sherry Vinegar

Info

Calories per serving: 300 - High in protein and zinc from beef: High in fibre from almonds
Preparation Time: 10 minutes 
Cooking Time: 12 minutes

This dish goes particularly well with a tomato salad and can be served with either potatoes or rice.

Ingredients

1 lb ( 450g) rump steak	salt and freshly ground pepper
3 tbsp virgin olive oil	2 oz (50g) blanched almonds
1 bunch spring onions	1 ½ tbsp sherry vinegar

Method

1. Cut the steak into 2" (50mm) by ¼" (5mm) strips and season with salt and pepper.

2. Heat 2 tbsp of olive oil in a frying pan and gently fry for 1-2 minutes, until golden. Remove from the pan with a draining spoon and place in a ceramic bowl.

3. Trim and slice the onions, add them to the pan with ½ tbsp of vinegar and cook over a high heat for 5 minutes, until the onions turn golden. Remove from the pan using a draining spoon and mix with the almonds.

4. Increase the heat and add the remaining oil. Quickly fry the steak until it is lightly browned on all sides. Pour over the remaining sherry vinegar and then add the almonds and onions to possible. 

Braised Pork with Leeks

Info

Calories per serving: 430 - High in protein from pork. High in Vitamin C from leeks.
Preparation Time: 10 minutes 
Cooking Time: 1 ¾ hours
Oven: Preheat to 160 degrees C ( 325degrees F, gas mark 3)

This dish is a variation of an ancient Normandy recipe – Delicious served with boiled or roast potatoes.

Ingredients

2lbs ( 900g) joint boned and rolled loin of pork	6 leeks
8 fl oz (225ml) dry cider	2 tbsp chopped fresh sage OR
Salt and freshly ground black pepper	2 tsp dried sage

Method

1. Trim off the roots and the top 2” (50mm) of the leeks, then wash thoroughly to remove any sandy grit between the leaves. Chop all the leeks into 1” (25mm) rounds and place in a flameproof casserole. Heat a non-stick frying pan and cook the joint, fat side down, at medium to high heat, browning and sealing all sides.

2. Place the joint in the casserole. Pour the cider over, sprinkle with sage, and season to taste. Bring the liquid to the boil on top of the cooker. Then cover, and place in the oven for 1 ¾ hours. Towards the end of the cooking time, warm a serving dish.

3. When cooked, lift the joint out of the casserole and place it on the heated dish. Remove the leeks with a slotted spoon and place around the joint. Skim off any fat from the liquid in the pan, and serve separately in a jug. Serve with baked, or boiled potatoes and carrots.