Blog posts tagged with 'MEAT'

Tender meatballs with white sauce

  • 2 days old white bread -250gr/0.5 pounds;
  • 1 yellow onion;
  • Mixed ground meat (beef and pork)-1kg/2.2 pounds;
  • 3 large eggs;
  • Butter - 100gr/0.2pounds;
  • Milk - 500gr/2 cups;
  • Capers with their liquid - 100gr/3,5oz;
  • 1 egg yolk;
  • Heavy cream - 60gr/0.25cup;
  • Pinch of sugar;
  • Freshly squeezed lemon juice - 1tsp;
  • Pinch of grated nutmeg;
  • Salt and pepper;
  1. Put the bread in the half of the milk for a couple of minutes to soften;
  2. Squeeze out the bread and mince along with the onion;
  3. In a bowl mix together the bread, the onion, ground meat, salt, pepper, eggs and nutmeg. Knead well;
  4. Shape 20 meatballs;
  5. In a big pot bring salted water to a boil;
  6. Turn down the heat, add the meatballs to the water and cook for 10 minutes;
  7. Remove the balls and put them aside, reserve the cooking liquid;
  8. In deep saucepan melt the butter, stir in the flour and cook for a couple of minutes, constantly stirring;
  9. Spoon the rest of the milk and 2 cups of cooking water, whisk to prevent lumps.
  10. Add the capers along with their liquid;
  11. Turn off the heat. Beat together the cream and the egg yolk, stir it into the sauce;
  12. Add the meatballs into the sauce and gently warm;
INGREDIENTS (serves 4):
  • 4 veal steaks;
  • Big bunch of parsley;
  • 3 cloves of garlic;
  • 0.5 lemon;
  • 5 tbsp. of butter;
  • 4 anchovies;
  • Salt;
  • Pepper;
  1. Finely chop parsley and garlic;
  2. Melt 4tbsp. of the butter in a frying pan;
  3. Add anchovies and parsley mixture;
  4. Cook for 5 minutes stirring constantly;
  5. Squeeze the juice of the half a lemon, cook one more minute. Keep warm;
  6. Season the steaks, melt 1 tbsp. of butter in a grill pan;
  7. Grill the steaks over a high heat for one minute per side then, move to a medium heat for 5 to 6 additional minutes per side;
  8. Spread one half of the salsa on the plates;
  9. Put the steaks on the plates;
  10. Spread the second half of the salsa on the steaks;
  11. Serve immediately!


Pepper Steaks
INGREDIENTS (serves 2):
  • 2 steaks from the tenderloin 10oz(300g)each;
  • 2 tbsp. whole peppercorns;
  • 2 tbsp. butter;
  • 1 tsp Dijon mustard;
  • 6 tbsp crème fraîche or heavy cream;
  • Salt;
  1. Place the peppercorns on a cutting board or table and coarsly crush them with a rolling pin. Lightly salt the steaks, then roll them in the peppercorns, pressing down on them as you do so. Leave for 15 minutes before cooking;
  2. Heat the butter in a large frying pan until very hot, add the steaks, and cook over high heat 5 ot 6 minutes on each side, then lift them out of the pan and keep warm on a serving platter while making the sauce;
  3. Remove the pan from the heat, stir in the mustard and the cream, scraping the bottom of the pan to dissolve any meat juices, then place the pan back over the heat just long enough to heat the sauce(do not allow it to boil). Add a little salt if needed, then pour over the meat and serve.
Original recipe from The complete Bocuse
INGREDIENTS (serves 8):
  • 3.3pounds (1.5kg) of boneless pork shoulder (ask the butcher to butterfly the pork for you);
  • 4oz.(125g) of dried cranberries;
  • 50ml brandy;
  • 5-6 sprigs of thyme;
  • Freshly ground black pepper, salt;
  • Olive oil;
  1. Preheat the oven to 180°C;
  2. Wash the cranberries with warm water, add the brandy and leave for 30 minutes;
  3. Chop the cranberries in a blender into coarse puree;
  4. Lay the meat, fat side down on a working surface, sprinkle with thyme leaves;                
  5. Cover with a thin layer of cranberries puree;
  6. Roll the meat, tie it with a kitchen string and place in a large roasting pan;
  7. Bake in a preheated oven for 70-80 minutes, baste occasionally with pan juices;
  8. Serve with cranberry-apple jam;
  • 2 big apples, seeded, peeled and roughly chopped;
  • 1,5 pounds of fresh cranberries;
  • 1 pound of sugar;
  • 3-4 sprigs of thyme;
  1. Mix apples with cranberries and cover with sugar. Set aside for 2 hours;
  2. Add the thyme leaves, set over medium heat, bring to a boil and cook on low heat for 30 minutes, stirring occasionally;
  3. Chop the jam in a blender, return to heat and cook until desired thickness stirring;
Original recipe from
Christmas meat.jpg
INGREDIENTS (serves 8):
  • 4 lb. of boneless pork shoulder roast (ask the butcher to butterfly the pork for you) ;
  • 5 cloves of garlic (crushed);
  • Bunch of fresh flat-leaf parsley(chopped);
  • 2 tbsp. of fresh sage (chopped);
  • 2 tbsp. of fresh rosemary (chopped);
  • 6 oz. of white wine;
  • 0.5 tsp. of Herbs de Provence;
  • 0.5 tsp. fennel seeds;
  • 2 fennel bulbs;
  • 2 red bell peppers;
  • 3 shallots (chopped);
  • 4 oz. of chicken stock;
  • Salt and pepper;
  • 3 tbsp. of olive oil;
  1. Preheat the oven to 350°F;
  2. Combine the garlic, parsley, sage, rosemary, salt, pepper, 3 tbsp. of the wine, fennel seeds, Herbs de Provence and olive oil in a small bowl;
  3. Lay the meat, fat side down on a working surface. Rub the mixture over the meat, roll the meat, tie it with a kitchen string and place in a large roasting pan;
  4. Roast in the oven about 1,5 hours;
  5. Meanwhile cut of the stems from the fennel bulbs, cut it in half lengthwise and then cut the bulbs crosswise into thin slices. Cut bell peppers in half lengthwise. Take out the seeds and white membrane;
  6. Remove the roast from the oven, arrange fennels and bell peppers around the roast, return to the oven and roast until bell peppers and fennel are slightly brown;
  7. Transfer the meat and vegetables to a platter and cover it with a foil;
  8. Add shallots to the roasting pan and cook over medium heat until slightly softened. Add the remaining wine and cook for 5-6 minutes. Add the stock and continue to cook until liquid is reduced to a sauce, 5 -6 minutes longer;
  9. Slice the meat and serve with vegetables and sauce;
Original recipe from: A Williams-Sonoma Taste of the World
Stuffed eggplants and bell peppers
INGREDIENTS (serves 6):
  • Ground beef (1 pound);
  • 6 Eggplants;
  • 6 red bell peppers;
  • 1 onion;
  • 4 garlic cloves;
  • 4 medium tomatoes;
  • Fresh basil;
  • Olive oil;
  • Grated parmesan (4 tbsp);
  1. Cut off (lengthwise) one fourth of each eggplant and put aside. With a sharp knife and a spoon remove the flesh from the bigger parts of the eggplants;
  2. Cut bell peppers in half lengthwise. Take out the seeds and white membrane;
  3. Finely cut the onions, garlic, eggplant flesh, 6 halves of peppers, smaller eggplant parts (that were cut off earlier) and tomatoes;
  4. Heat the oil in a large pan over medium heat;
  5. Add the mixture of vegetables and cook for 20 minutes, stirring occasionally until soft (but not brown);
  6. Add the ground beef and cook for another 10 minutes, stirring occasionally. Add the chopped basil;
  7. Take the remaining 6 halves of bell peppers and eggplants, brush with olive oil and fill with stuffing. Sprinkle with grated parmesan;
  8. Put the stuffed eggplants and the bell peppers on a baking dish and put into the preheated (360°F) oven for 20 minutes.