MTSVCS Recipes » Meat


Meat&Vegetables25 Dec 2011 08:49 am

This is a brilliantly filling, thick and creamy soup perfect for serving up during the winter months with a thick slice of white, crusty bread. Sprinkle with parsley to serve.

Ingredients List:
4 slices streaky bacon
2 sticks celery
2 onions
2 carrots
1 tbsp. butter
1 400g tin creamed corn
1 400g tin sweetcorn, drained
1 litre chicken stock
6 small potatoes
500ml milk
2 tbsp. flour

1) Finely chop the celery, carrots and onions. Cube the potatoes and chop the bacon.

2) Fry the bacon in a pan until it starts to release some oil, then add the onions, celery and carrots. Cook for around five minutes until starting to brown, then add the creamed corn, sweetcorn, butter, chicken stock and potatoes. Bring to a simmer and cook for 15 minutes.

3) Gradually mix the flour with the milk until smooth, then add to the pot. Simmer for half an hour, then serve.

Source: Sweetcorn Recipes.

Meat23 Nov 2011 02:13 pm

This is a lovely alternative to the usual Christmas dinner if you’re only cooking for a few people. A turkey crown is an economical way of cooking turkey for Christmas for just a few people, and the sweet garlic gravy is a welcome addition.

Ingredient List:
1 turkey breast crown on the bone, 2.25kg
1 whole head garlic
350ml chicken stock
Salt and pepper
Olive oil

Preparation Method:
1) Heat the oven to 180C. Place the joint skin side up in a roasting tin, then brush oil all over the breasts of the joint and sprinkle with salt and pepper.

2) Cover with foil, then put in the oven and roast for 45 minutes.

3) Place the garlic head in the roasting tin, basting it with any juices, then roast uncovered for another 1 and a half hours.

4) Put the turkey on a platter to rest, covered with foil, then scoop the fat off the pan juices and put them into a blender along with the garlic cloves and stock. Blitz until smooth, then heat until just simmering. Serve over the turkey.

Source: Turkey Recipes.

Meat20 Sep 2011 02:32 am

This impressive roast beef recipe is sure to wow your dinner guests as you bring it to the table, as you have to crack the salt shell to reach the deliciously tender meat inside. Beef is coated in English mustard and liberally covered in rock salt before being cooked for an hour in a hot oven. Try serving with a thick horseradish cream.

2kg beef rolled rib joint
200g English mustard
1.25kg rock salt

Preheat the oven to 230C and line a roasting tin with foil.

Put a thick layer of rock salt on the foil in the roasting tin. Liberally coat the beef with the mustard and press the bottom of the joint onto the salt to embed it into the joint.

Cover the beef joint with the rest of the rock salt, pressing it in to the joint. Some will fall off, but that’s okay.

Bake uncovered for 60 minutes and let the beef stand for 15 minutes.

Crack the salt shell off the beef with the back of a knife and remove it fully before slicing into portions.

Source: Beef Recipe.

Meat25 Aug 2011 03:19 am

You can’t really get more traditional than this mutton kheema curry and it is absolutely delicious. The mutton lends a deep, rich flavour to the curry, although you could use minced lamb if you don’t like the idea of mutton or if you can’t find it. Remember to remove the cinnamon stick and cardadmom pods before serving.

500g mutton mince
200g tinned chopped tomatoes
1 small chopped onion
2 tbsp. plain yoghurt
1 tbsp. each of minced ginger, minced garlic and vegetable oil
2 cloves, 2 cardamom pods and 1 broken cinnamon stick
1/2 tsp. each of garam masala and chilli powder
1/4 tsp. each of caraway seeds and ground turmeric
1 tsp. salt

1) Place half of the ginger, garlic and chilli powder into a bowl. Add the mutton mince, mix well and leave to marinate for half an hour.

2) In a deep frying pan, heat the oil to a medium temperature before adding the cardamom pods, cinnamon stick, cloves and caraway seeds. Leave to fry for thirty seconds before adding the onion, turmeric and the remaining ginger, garlic and chilli powder.

3) Add the mutton and cook until browned on all sides, around ten minutes.

4) Add the tinned chopped tomatoes, garam masala and salt, then simmer for at least twenty minutes.

5) Stir in the yoghurt before serving.

Source: Indian Curry Recipe.

Meat07 Jul 2011 10:00 am

Goat’s cheese does have a really distinctive flavour and it isn’t for everyone, so if you’re not a fan of it, swap it for a soft cheese such as mozzarella or ricotta. You can also use your choice of herbs – this recipe calls for basil and oregano, but you could use parsley, thyme, fennel, chives – it’s up to you. Also, feel free to use dried herbs if you don’t have fresh.

Ingredient List:
900g minced lamb
100g breadcrumbs
1 onion
1 clove of garlic
1 egg
Good pinch salt and pepper
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh oregano
120g goat’s cheese
2 tbsp. olive oil

1) Finely chop the onion and mince the garlic clove.

2) Heat 1 tbsp. of the oil in a frying pan and fry the onion until translucent and softened.

3) Mix together the onion, lamb, breadcrumbs, garlic, egg, salt and pepper until completely combined. Divide it into six balls and put into the fridge.

4) In a small bowl, mix together the goat’s cheese, remaining olive oil, basil and oregano. Chill for five minutes.

5) Take the lamb and the goat’s cheese from the fridge.

6) Flatten the balls and make an indentation on the top of each of them.

7) Put a tsp. of the goat’s cheese mixture into that indentation and then work the lamb over the goat’s cheese until you have a meatball shape. Flatten into a burger.

8) Cook the burgers either on a BBQ or in a frying pan for 5-7 minutes on each side, until the lamb is no longer pink.

Source: Lamb Recipe.

Meat16 Jun 2011 03:47 am

This goose recipe is pretty simple, the zingy cherry sauce really livens up the tender goose flesh. This should serve between 6 and 10 people depending on the size of the bird. Leave out the cinnamon if you’re serving this to people who don’t like spice.

Ingredient List:
1 goose, 4.5kg
Sea salt
1 onion
Bunch of rosemary
Few knobs of butter
3 shallots
50g sour red cherries, dried
½ bottle red wine
250ml chicken stock
3 tbsp. redcurrant jelly
1 cinnamon stick

1) Heat the oven to 220C. Prick the goose all over with a fork and then put the onion and rosemary into the cavity. Season with the salt. Tie up the cavities with string.

2) Put the goose into a baking tray and then cook it for half an hour before turning the heat down to 180C. Cook for a further two hours or until the juices run clear. Rest for half an hour before serving.

3) Whilst the goose is cooking, finely chop the shallots and sauté them in some butter until soft. Add the cherries, wine, chicken stock and cinnamon stick. Cook everything together until syrupy and sticky, about 15 minutes, and then stir in the redcurrant jelly.

4) Finish the sauce by whisking in another knob of butter until the sauce is glossy.

Source: Goose Recipes.

Meat05 Apr 2011 01:45 am

Delicious Chinese-style meatballs are cooked and then served with a simple sauce made from the cooking liquor. Serve with some fluffy boiled rice for a tasty meal.

Ingredients List:
350g minced pork
3 spring onions
1 small piece of ginger
100g corn-flour
2 eggs
Salt and pepper
Soy sauce
Chicken stock, as needed
Olive oil

Method of Preparation:
1) Grate or finely chop the ginger. Chop the spring onions as finely as you can.

2) In a large bowl, combine the minced pork, spring onions, ginger, eggs, dash of soy sauce, salt and pepper and all of the corn-flour bar one tbsp. Set that tbsp. to one side for later.

3) Mix together the mixture with your hands and then fashion meatballs from it.

4) Heat a bit of olive oil in a pan and then cook the meatballs until golden brown on all sides. Remove them from the pan and drain the oil.

5) Put the meatballs back into the pan and then cover them with chicken stock – just enough to cover the meatballs, no more. Simmer them for 15 minutes.

6) Mix the remaining corn-flour with a bit of water and add it to the stock. Remove the meatballs and then cook the stock for a little bit longer, until it thickens into a sauce.

7) Serve the sauce over the meatballs.

Source: Meatball Recipes.

Meat10 Jan 2011 10:27 am

A tasty, zingy dish that’s full of flavour, and pretty good for you, too. Try shredded chicken in place of the beef if you don’t like red meat.

Ingredients List:

110g of rice noodles
170g sirloin steak
170g cabbage
1 large onion
3 spring onions
1 hard-boiled egg
1 garlic clove
Juice of one lime
3 tbsp. soy sauce
1 tsp. fish sauce
1 tsp. chilli sauce
1 handful coriander
Olive oil
Pinch of black pepper

1) Soak the noodles in a bowl of warm water for five minutes to rehydrate, then drain and set to one side.

2) Prepare the food. Finely chop the onion into slices. Finely chop the spring onions. Chop the steak into 1cm thick pieces. Finely slice the cabbage. Slice the egg. Mince the garlic clove.

3) Heat the oil in a wok.

4) Add the garlic, large white onion and steak to the wok and stir fry for a couple of minutes until the meat is browned.

5) Add the noodles and cook for 2 minutes, then add the cabbage and stir together.

6) Add the black pepper, soy sauce, fish sauce and chilli sauce to the work and stir well. Cook out for a few minutes then add the lime juice.

7) Serve on a large plate with the spring onions, egg and coriander sprinkled over the top.

Source: Noodle Recipes.

Fruit&Meat20 Sep 2010 03:53 am

This pineapple stir fry recipe has just the right amount of sweetness in the sauce cooked with tender Asian greens and fresh cilantro, it makes for a refreshing meal that can work as a lunch or dinner.


2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast, thinly sliced
1 red onion, thinly sliced
1 cup chopped bok choy (or any other leafy green vegetable)
1 cup unsweetened canned pineapple chunks, juice reserved
½ cup sliced green onions
¼ cup minced fresh cilantro
2 cups cooked white or brown rice, for serving
3 tablespoons reserved juice from canned pineapple chunks
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon rice wine
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic

1. Prepare the sauce: Whisk all ingredients together in a medium bowl. Set aside.

2. Heat oil in a wok or large skillet over medium-high. Add chicken and cook until no longer pink, about 5 minutes. Remove from skillet and set aside.

3. Add onion to skillet and cook until crisp-tender, about 3 minutes, stirring occasionally. Add bok choy, pineapple, and green onions; cook until wilted and warmed through, 2 to 3 minutes. Add reserved chicken and sauce; bring to a boil and simmer until thickened, about 2 minutes. Stir in cilantro and serve warm over rice.

Source: Chicken Stir Fry Recipe.

Meat05 Sep 2010 04:44 am

This southwestern chicken recipe is bound to be a hit with your family. It’s got Mexican flare with that special “secret” ingredient to give it a kick. Serve alongside grilled or sautéed vegetables and a grain pilaf.


1 pound chicken breasts, cut into 1-inch pieces
½ cup tequila
1 cup fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon chili powder
1 jalapeno pepper, seeded, minced
1 teaspoon salt
2 tablespoons unsalted butter
¼ cup chopped fresh cilantro, for garnish


1. Combine tequila, lime juice, oil, honey, chili powder, pepper, and salt in a large bowl. Add chicken, toss to coat, and refrigerate 2 to 4 hours, covered.

2. Melt butter in a large skillet over medium heat. When hot, add chicken pieces and cook until no longer pink, 10 to 15 minutes total. Add cilantro and stir to coat.

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