Meat Dishes
TRY some of the following recipes and dont forget to try all other recipes in the Cooking with Herbs series.
1.5 kg or 3 lb fresh silverside beef (boneless rump beef)
1 large onion, 3 cloves, 1 large carrot, 1 leek, 3 sprigs parsley,
3 sprigs lovage, 3 sprigs thyme, 1 bayleaf, 1 tab sea salt, 12 black peppercorns
dill sauce to serve.
Put meat in saucepan that fits it nicely and cover with cold water. Lift out meat and bring the water to bil. Return meat to saucepan and bring back to boil. Skim off scum that rises to surface, until only a white foam remains.
Peel and half onion and stick the cloves into it. Clean and halve carrot and leek. Add these vegetables to saucepan with herbs, salt and peppercorns. Bring back to boil, then lower heat. Simmer gently for 2 hours, then lift out beef and strain the stock.
Keep the meat hot while you make the dill sauce, using the beef stock. Carve the beef and serve with boiled potatoes and carrots, with the dill sauce in a separate bowl.
Dill Sauce - 25 g or 1 oz or 2 tabs butter, 1 tab flour, 1 teas Dijon mustard,
300 ml or 1/2 pt or 1 1/4 cups beef stock, 150 ml or 1/4 pt or 2/3 cup light or thin cream, salt and pepper to taste, and 3 tabs. chopped dill.
Melt butter in pan and stir in flour and cook for 1 to 2 minutes, stirring. Heat stock with cream and pour on; blend and simmer gently for 4 minutes. Stir in mustard and add salt/pepper to taste. Add chopped dill before serving.
1 onion , 1 carrot, 2 sticks celery, 1 green pepper, 1 head Florence fennel, 25 g or 1 oz or 2 tabs. butter,
2 tabs. olive oil, seasoned flour,
1.25 kg or 2 1/2 lb stewing beef, 300 ml or 1/2 pt or 1/14 cups stock, 15o ml or 1/4 pt or 2/3 cup red or white wine, 1 orange, 1 tab tomato puree (paste)
GARNISH - 2 marigold flowers, fresh or dried OR 2 tabs. chopped parsley.
Clean all ingredients and cut into sticks, like thick matchsticks. Heat butter and oil in heavy flameproof casserole and brown vegetables lightly.
Cut meat into rectangles about 4 cm or 1 1/2 inche by 2.5 cm (1 inch) quite thin.
Toss in seasoned flour and add to pan. Stir around until browned. Heat stock and wine in a saucepan with tomato purse (paste). Add stock to casserole and stir until blended with flour.
Add juice of orange, a small slice of the peel and salt/pepper. Cover the pan, and cook in acool oven (150C or 300F or Gas Mark 2) for 2 hours, or until the beef is tender. Add herbs 15 minutes before end of cooking.
To serve, turn into a warmed serving dish and scatter with marigold petals (or chopped parsley.
575g or 1 1/4 lb minced/ground lamb. salt and pepper to taste,
1 tab oil , 50g or 2oz or 1/2 cup finely chopped onion, 3 tabs. chopped parsley,
3 tab chopped mint.
Put minced lamb in large bowl and add salt and pepper. Heat oil in saucepan and saute onion until lightly coloured. Stir onion into meat. Add chopped herbs and mix well. form into small balls, place on greased baking sheet and bake for 25 mins in a moderate oven (180C / 350C OR Gas mark 4), turning over once
or twice. OR cook in frying pan/skillet. Serve with yogurt and mint sauce.
(see Sauce section)
1/2 leg of lamb, boned,
1/2 medium onion, 1 clove garlic,
6 sprigs lemon thyme,
6 sprigs marjoram,
3 sprigs lovage,
3 sprigs rosemary,
3 sprigs parsley,
4 tabs or 1/4 cup olive oil,
4 tab. or 1/4 cup red wine.
Peel onion, slice it thinly and mic with meat. Stir in peeled and crushed garlic.
Pick the leaves of the herbs off their branches and chop. Mix with meat. Stir in oil and wine. Leave 4 to 6 hours or overnight.
Thread the pieces of meat loosely on to skewers. Cook voer charcoal or an open fire, or grill (broil). Use the remaining marinade for basting. If you have plenty of rosemary, burn some sprigs under the skewers and use a little branch as a basting brush. Serve immediately, with fried rice and a mixed salad.
675 g or 1 1/2 lb boneless (pie) veal,
1 large onion and 1 large carrot
25 g or 1 oz or 2 tabs butter,
1 tab oil,
300 ml or 1/2 pt or 1 1/4 cups hot water,
salt and black pepper to taste.
SORREL SAUCE - 50 g or 2 oz or 1 1/2 cups chopped sorrel, juice 1/2 lemon,
150 ml or 1/4 pt or 2;3 cup chicken or veal stock, 25 g or 1 oz or 2 tab butter,
1 tab flour, 150 ml or 1/4 pt or 2/3 cup thin or light cream.
Cut veal into neat pieces. Peel and chop onion, cut carrot in half lenthwise, then slices. heat butter and oil together in saucepan, and cook meat with vegetables until light coloured, stirring frequently. Add hot water, salt and pepper and herbs, cover pan and simmer for 75 to 90 minutes, until veal is tender.
While veal is cooking prepare sorrel sauce.
Simmer sorrel in stock for 5 minutes; cool slightly, then puree in blender.
Melt butter in small saucepan stir in flour and cook for 1 minute, stirring.
Add sorrel puree and stir until blended. Put to one side until the veal is cooked. Take out herbs and add the sorrel puree gradually, stirring constantly, until it is blended with veal. Add cream and lemon juice and serve with new potatoes and carrots.
4 pork chops
3 tabs clear honey
3 tab chopped marjoram
3 tab chopped thyme
sea salt and black pepper
juice of 1/2 lemon
Brush chops on each side with honey. Mix the 2 chopped herbs and coat chops with them evenly.
Updated 3 January 2004