Category Archives: meat

chicken and green beans

This is a a way to use up leftover boiled vegetables…in this case, green beans.

First i cut chicken breast into fine strips and put it in a bowl with a little salt, a tablespoon of curry and a little flour. I heat oil in a non stick pan and sautè the chicken, I add the beans. After a minute I add a ladle of water and cook briskly until the sauce is much reduced.

Plain boiled rice or a salad make a good accompaniment.

beef rolls


These are easy and always popular!

First I chop parsley finely and grate parmesan. Then I sprinkle a slice of carpaccio beef (very thinly sliced by the butcher) with a teaspoon of parsley and a teaspoon of parmesan and a little salt. I roll up the slice. When all are ready, I quickly sautè them in a little olive oil. I remove the meat to a warm serving plate, add a splash of red or white wine (whatever’s open!) to the pan juices with a teaspoon of Dijon mustard. I pour the sauce over the rolls and serve.

If the meat is really thin, you won’t need to tie each roll with string or toothpicks.

chinese style spare ribs


I can’t barbecue, I burn. These ribs are oven roasted, so foolproof!

First I make the marinade by mixing together a teaspoon of salt, a spoon of sugar, two tablespoons of soy sauce, two teaspoons of 5-spice, a crushed dried chilli, a splash of white wine and a teaspoon of tomato puree.  I cut the ribs in half with a meat cleaver and marinade  in the sauce for a few hours. I pre-heat the oven to 200°C and transfer the meat and marinade to a non-stick roasting pan. They cook for 40 minutes or so, I turn them over halfway.

This is a nice prelude to a barbecue, if I can get someone else to cook. Otherwise they’re perfect with a salad.

chinese chicken


…well, sort of Chinese. At the last minute William came round, so I had to make a small amount of chicken breast feed three.

I sautèed some onion and diced potato in a large pan with a little olive oil. I added grated fresh ginger and diced courgettes. I added salt and pepper. When cooked, I added chopped chicken breast to which I had added seven-spice powder and a spoon of flour. I stir-fried for a few minutes. In the meantime I boiled water and cooked angelhair pasta for 3 minutes. I added a good slug of soy sauce to the meat and vegetables and added the drained pasta too. A minute and everything was ready.

This is good with pork too.

rabbit and tomatoes


I got three rabbit legs and thighs from the butcher. I chopped each into three pieces with the meat cleaver and…

I put a whole clove of garlic into a frying pan with some olive oil and when it had taken a little colour and flavoured the oil, I added the meat. When it had browned on all  sides, I added a handful of chopped date tomatoes. I added half a glass of white wine and let it bubble up. I seasoned with salt and pepper.

 I then turned the heat down and covered the pan. It cooked for 40 minutes. I checked from time to time, turning the meat over, and I removed the lid for the last few minutes so as to thicken the sauce. I discarded the clove of garlic somewhere along the line!

We ate this with a salad and toasted bread. Yum!


italian sausage


I love all types of sausage, and one of the best ways to cook them is in the oven.

I prick the sausages with a fork and put them in a non stick oven tin. They cook for about 30 minutes at 180°C. I turn them over once or twice during the cooking process and pour off excess fat (if there is a lot, depends on the sausage!). 

Italian sausages are nice with a cabbage salad ( I just slice a summer cabbage on the mandolin and dress with salt, pepper, oil and vinegar) and potato cakes.

For the potato cakes I grate 4 potatoes on the box grater and leave to soak in water for 30 minutes. I then drain the potato and put them in a tea towel which I wring out dry. I put the potato in a bowl and add 2 tablespoons of flour and an egg, salt and pepper. I make flat patties with the mixture and fry on each side for a few minutes until cooked and golden.

chicken and peas


I use curry powder here, but if you grind cumin, coriander, chilli, cardamom and turmeric you’ll get brownie points! It’s also good to just use paprika.
I cube the chicken breast and mix the pieces in a bowl with flour, curry and salt. I finely slice two shallots and sautè briefly in a frying pan with a little olive oil. I add the meat and stir-fry. When no longer pink, I add a handful of frozen peas and cook briefly. I add two tablespoons of yoghurt mixed with a splash of water. I continue to stir-fry until most of the liquid is absorbed.
Good with rice or breads.



Here’s another of the stews I prepared for Augusta’s party. Thankfully, today we finished off the leftovers!

First i brown pieces of beef stewing steak in a large frying pan. I remove the meat and sautè some roughly chopped onion. I return the meat to the pan and add salt, pepper, a tablespoon of paprica and some caraway seeds.I transfer everything to a casserole pot and  add a tablespoon of flour and mix it thoroughly with the meat. Then I add a glass of red wine and, when this has mostly evapourated, I add a glass of water. I cover the pot and simmer gently for two hours.

I serve with polenta or rice . As I had leftover rice yesterday, I fried some onion, pepper and carrot in olive oil and then added the rice to heat through.

pork stew


This is an adaptation of a Delia Smith recipe, the first (and best) of the simplifiers!

First I brown chunks of  pork stewing meat in a little olive oil  in a frying pan. I set the meat aside on a plate while I soften two roughly chopped onions in the pan. Then I add the meat to the onions, sprinkle in a tablespoon of flour, mix well and add a glass of red wine. When this has bubbled away I add a tin of tomatoes, salt and pepper. I transfer everything to a casserole with a lid and cook in the oven at 160°C for an hour and a half. I then add one or two chopped green peppers and a handful of sliced green olives (pimento stuffed if possible). This cooks for a further half hour.

Plain boiled rice or mashed potato make a good accompaniment.

liver, sweet and sour


This is a change from the usual liver and onions. The liver must be veal’s.

First I dredge the thin slices of liver in flour and fry them in butter. I add salt and pepper.  When cooked through, I add the juice of a lemon and a scant teaspoon of sugar. I cook another minute to create a nice sauce.

This is good with a thick slice of toasted bread.