Archive | Meat Dishes

Qaraghbali

Maltese Stuffed Marrows – Qaraghbali

Posted on 27 February 2016 by admin

Qaraghbali - Maltese Stuffed Marrow

Qaraghbali - Maltese Stuffed Marrow

Ingredients:
6 large marrows
500g mince beef and pork
2 Maltese sausages
Salt and pepper
Basil for garnish
3 spoons parmesan cheese or cheddar
2 cloves of minced garlic
7 medium sized chopped onions
3 eggs
Olive oil
Some breadcrumbs
2 spoons of tomato puree
2 spoons of chopped parsley
10 chopped potatoes
fennel seeds

Recipe:
1. Cut the marrows top half, remove the seeds. Scoop the white flesh and put it on a plate to be used later on.

2. Place the minced beef and pork and sausage meat in a bowl together with 2 onions, garlic, eggs, salt, pepper, tomato puree, and parsley.

3. Add also 6 spoons of white flesh to the mix and stir them well.

4. Put the mixture in the marrows.

5. Meanwhile if you have not already done this, dice the potatoes and the other 4 onions.

6. Place the potatoes at the bottom of the pan with the onions over them.

7. Pour some olive oil on top of them and also salt and pepper.

8. Insert the marrows on top, sprinkle some breadcrumbs, Parmesan cheese and basil on top as a form of garnish.

9. Sprinkle potatoes with fennel seeds.

10. Bake in the oven at a temperature of 200°C for an hour or more.

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Rabbit in red wine

Tags:

Maltese Rabbit in Red Wine

Posted on 13 August 2014 by admin

This recipe is so simple and so tasty it hurts !!!

On saying that the simple recipes are normally the tastiest.

Ingredients:
1 Whole rabbit
1 Onion
3 Bay leaves
3 Cloves garlic (crushed or finely chopped)
sprig of thyme
sprig of rosemary
bunch of sage
(any mixed herbs can be used)
1 whole bottle of wine

Method:

Put all the ingredients into an oven proof dish, bring to the boil on the hob and simmer for half hour.
Then place in the oven on 160 degrees for 3 hours.
Serve with roast potatoes.

Rabbit in red wine

Rabbit in red wine

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Chicken & Bacon

Sweet & Spicy Bacon Chicken

Posted on 15 February 2014 by admin

Chicken & Bacon

Chicken & Bacon

Ingredients

Chicken Breast Strips
Garlic Powder
Chili Powder
Bacon
Brown Sugar

Directions

Season chicken w salt, pepper,garlic powder and chilli powder,wrap in bacon and roll in brown sugar. Bake 400 till crispy 30-40 min

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Liver Cake

Liver Cake

Posted on 17 November 2013 by admin

Liver Cake

Ingredients

1lb (450g) lamb or ox liver
1lb (450g) self raising flour
3 eggs
2 cloves of garlic
Milk or water.

Method

Crack the eggs into a measuring jug
Add an equal volume of milk or water to the measuring jug and whisk
Blend the liver and garlic in a food processor
Add the egg mixture and blend to a sponge mixture consistency
Empty contents into a greased baking tray
Bake at 180 degrees (or 350F) for 35 – 45 minutes
Allow to cool Divide into 12 pieces and freeze.

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image

Honey, orange and soy glazed ribs

Posted on 13 November 2013 by Nikki

Ingredients
20-25 pork ribs
220 ml soy sauce
9 cloves of garlic (crushed)
5 tsp cumin seeds
3 tsp dried chilli flakes
3 tbsp veg oil
6 spring onions chopped (light part seperated from dark green parts)
375 ml orange juice
4 tbsp honey
Method
Place all the ribs in a large saucepan add half of the soy sauce 3 of the crushed garlic 2 tsp chilli flakes 3 cumin seeds and fill with water until the ribs are covered. Bring to the boil and then simmer on low for 2 hours.
When almost finished heat the oil in a saucepan and add the rest of the garlic, chilli flakes and cumin seeds. Next add the light parts of the onions and sauté until softened then add the rest of the soy sauce, the honey and the orange juice bring to the boil then simmer for 20 minutes. Remove the ribs and transfer them to a dish for grilling. Brush over the sauce and grill for 5 minutes on high. Sprinkle over with the dark parts of the spring onion and serve with rice.
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Goldfinger Chicken

Chicken Rice & Peas – Goldfinger Style

Posted on 24 October 2013 by admin

Goldfinger Chicken

Goldfinger Chicken

Ingredients:
Onion
Peas
Brown Rice
Chicken Drumstick
Stock

Heres Mark doing it

Mark says @ 1:40 “some people may think mark puts allot of stock in his dish”

- well of course he does he is paid by Knorr to advertise this and the more you use the better!!!

You can use any stock – even home made,
and the skin and bones of this chicken dish will help flavour the water!

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Chicken And Dumplings

Mom’s Chicken ‘n Dumplings

Posted on 23 October 2013 by admin

***Slow Cooker Chicken and Dumplings***

Chicken And Dumplings

Chicken And Dumplings


Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.
2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Recipe thanks to Pam Sweeney

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cottage pie

Cottage Pie

Posted on 22 October 2013 by Nikki

Ingredients

3 tbsp olive oil
1¼kg beef mince
2 onions, diced
100g frozen peas
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
large glass red wine
850ml beef stock
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves

method

Heat 1 tbsp oil in a large saucepan and fry the mince until browned. Set aside. Put the rest of the oil into the pan, add the vegetables cover and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, and boil to reduce it for a minute before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
I topped it with ready mash I hate making mash and cleaning up after it and my partner prefers the ready one but if you would rather make the mash…….. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, then season with some salt and pepper.
Spoon meat into 2 ovenproof dishes. spoon on the mash to cover. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Or cool to freeze.

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Lamb Fusion

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Med Asian Lamb Fusion

Posted on 25 August 2010 by admin

Sometimes you look in the fridge and think “Whats for dinner?” – this dish was knocked up freestyle with a bit of this and a bit of that, whatever was to hand, More an improvisation than a recipe, but as tasty as any recipe ive followed.

Ingredients:
500g  minced lamb
1 large potato
1 sweet potato
1/4 butternut squash
1 carrot
1 corgette
1 onion
tomato passata
1tsp cumin
1tsp ground coriander
1tsp cayenne pepper
1tsp paprika

Method:
Chop all the root veg into small cubes and set to boil in salted water, meanwhile fry the onions corgette and minced lamb in a little olive oil with half of the mixed spices, once the mince is browned off add some tomato passata and leave to simmer.
Once the root veg is boiled soft, drain and add to the pan with the remaining spice mix sprinkled over and the remaining passata, add a little water if it seems a bit dry, simmer for a further 10 minutes and serve with pitta bread.
If you have a few mouths to feed make a side of cous cous or basmati rice . MMmmmmmm – lets munch

Lamb Fusion

Lamb Fusion

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Lemon Sage Garlic Chicken

Chicken in Lemon, Sage & Garlic

Posted on 19 August 2010 by admin

I asked Josh how he wants his chicken cooked tonight
- he said Just the breast in lemon with roast potatoes,
so here goes – it turned out a tasty dish and cooked to order.

Ingredients:
4 Chicken Breasts
1 Lemon
Half a bulb of garlic
Bunch of fresh sage
Butter
olive oil

Method:
Peel, par-boil and put your potatoes in to roast….
Chop up the garlic and some of the sage heat a pan with a mixture of olive oil and butter and add the chicken breasts, turning occasionaly until browned and sealed with sage and garlic coating the breasts.
Transfer the whole lot into an oven dish and place alongside your potatoes,
Once all cooked through take the juices from the dish and thicken with some cornflour to make a delicious lemony herby gravy and serve.

Lemon Sage Garlic Chicken

Lemon Sage Garlic Chicken

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