Category Archives: Meat

Meat Sauce with a Caribbean twist

You will need:

400g minced beef/pork

1 large onion, diced

2 cups tomatoes

1 teaspoon sugar

1 cup sweetcorn

2 tablespoons curry powder

150ml coconut milk

Place your diced onions in a pan or wok with a tablespoon of olive oil , 2 tablespoons of water and the curry powder. Cook until the onions have turned translucent and soft, adding more water as they cook if necessary so as not to let them burn.

Add the meat and toss until it turns brown. Ideally the meat should be defrosted.

Add the tomatoes, sugar and sweetcorn and stir well. Leave to simmer on a low heat for about 40 minutes so that it reduces and thickens.

Finally add the coconut milk and cook for a further ten minutes. You may serve this as a pasta sauce or as a dip with savoury crackers or bread.


Chilli con Carne

We made this Chilli con Carne to go with Nachos when we had some friends over, however you can make a meal out of it by eating it with rice, or in a wrap or fajita.   You will need:

1 medium onion, chopped

1 clove of garlic, chopped

400g minced beef

1 can chopped tomatoes

1/2 can red kidney beans

1 level teaspoon each of: ground cumin, paprika. oregano, chilli powder, sugar

pinch of rock salt

splash of red wine

2 small chilli peppers

Put the onion, garlic, cumin, paprika, oregano, chilli powder and chilli peppers in a pan with a teaspoon of oil. Fry until the onions soften.

When the onions start to stick to the pan, add the splash of red wine and continue cooking until it is almost dry again.

Next, add the minced meat. Fry this, stirring continuously. The meat will form clumps which will then break up again once it is cooked.

The last step is to add the tomatoes, kidney beans, sugar and salt. Cover the pan and leave it simmer on a low heat. 30 minutes will do, but the longer you leave it, the better it will taste! Stir occasionally and make sure the mixture doesn’t dry out. If it does start to dry, add a little water or stock, or take it off the heat and serve. If you need to serve and it is still too moist, uncover and turn the heat up a little for a few minutes.

Moroccan meatballs

Last week I organized a Moroccan themed night for some of my food lover friends. I was AMAZED at the good food they turned up with. Not that I didn’t have faith in them, but these dishes were all truly extraordinary and more-so because they’re a little bit out of the norm for us. This is one of the dishes – Moroccan meatballs. Learn how to make these here.

Bulgogi ribeye

Bulgogi is a traditional Korean dish. The marinade can be used prior to cooking meat on the grill, in a pan or on the BBQ.

The picture above is your marinade. You will need:

  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 3 tablespoons sugar
  • 1/4 ground pepper
  • 2 onions, finely chopped

Use a relatively small container so that you can have as much contact as possible between the meat and the marinade. You can leave this overnight or else about 4 hours in the fridge. It’s important that the meat has completely defrosted before marinating it. It will also help to turn the meat around every couple of hours.

The traditional dish calls for cutting the ribeye into strips, but I decided to leave it as a whole steak.

Bring the container out of the fridge some time before cooking so as to allow the meat to reach room temperature again prior to cooking.

Cook to taste and remove meat from the pan. Continue cooking the marinade until the onions become caramelized and serve with the meat.

Traditionally the Koreans serve this on a bed of rice, sometimes also wrapped in lettuce or cabbage leaves.


This is a kangaroo. No, really. This is what it looks like when it has ceased to bounce and has been stripped of it’s fuzzy exterior. This is what it looks like when it is no longer a marsupial.

As you can see we use a colander (with a plate underneath) while it is defrosting and hence the meat does not sit in it’s own blood like the worst bath of it’s life. No, the blood drains as it seeps out. That’s how you’re meant to do it for best results.

There isn’t much to cooking kangaroo meat. Or rather, I should say, there isn’t much to it after you’ve learned how to cook a good ribeye steak. If you like your meat well done, put the kangaroo away and get yourself something else. Say chicken. Chicken will torture your insides if you don’t cook it well. So if you want something well done stick to chicken. I have learned (through research) that the kangaroo meat will dry up, shrivel and if at all possible, die even more, when it’s cooked more than a medium rare. I also read that the steaks should be cut about 1.5 cm thick. We made them thicker at first, but the thinner ones we made after that tasted better.

Thus – cut your kangaroo into 1.5 cm steaks after it has defrosted and cook on a grill for a few minutes until medium rare.

Accompanying fig and port wine sauce to follow over the next few days!

Toad in a Hole

This recipe embraces a couple of British traditions to make the ultimate comfort food. It is usually served with gravy or roasted vegetables. I prefer the former, since the Yorkshire pudding part tastes even better when soaked in gravy. Basically they are two foods that really complement each other.

For the sake of clarity I’ve divided the write the recipe into separate parts.

The Yorkshire pudding mix – you will need (for two persons):

  • 140ml milk
  • 60g flour
  • pinch of salt
  • 2 eggs

Whisk everything together in a bowl. Incidentally this is the mix you can use for making pancakes too.

Toad in the Hole – you will need:

  • 3 large sausages (partially cooked and cut in two)
  • Yorkshire pudding mix
  • vegetable oil

Heat up your oven to 240 degrees and place an oven dish with a good dollop of vegetable oil (you should have about 0.5 cm – don’t worry, you will not be eating all of this). Let it get very hot then carefully place your sausage halves in the dish without removing it from the oven.

Let the sausages heat up and continue cooking and browning. Swirl them around the oil to ensure they are browning equally on all sides. This will only take a few minutes.

With the dish still in the oven (this is indeed a very dangerous recipe and should only be performed by responsible and careful adults!) pour in the Yorkshire pudding mix. Swirl it around a little bit to ensure it uniformly covers the dish and surrounds the sausages.

Now shut the oven door and resist the temptation to peep in every few minutes. The dough will start to rise gloriously and opening the oven door will cause it to deflate and ruin the whole effect. Cook for 20 minutes to half an hour until the edges start to turn brown. Shine a torch in if you have to.

Pretty impressive looking!

Toad in a Hole can only be successfully served soon after cooking, otherwise the Yorkshire pudding will deflate and it loses its dramatic appearance.

Once you remove the Toad in a Hole from the dish you will notice that a lot of the oil is still there. Apparently the fumes from the oil as it gets so hot helps the mix to rise.

Gravy or Gravitude – you will need:

  • 1 onion, finely chopped
  • olive oil
  • balsamic vinegar
  • 1 cup water
  • 3 heaped teaspoons of gravy mix

Start frying the onion in some olive oil. When it starts to go soft add half of the water and keep stirring to brown. Add a dash of balsamic vinegar and cook for another minute or so.

Add the gravy mix (no branding here… but ‘aah!’ should do it) and the rest of the water and cook further until enough water evaporates to create and thick consistency (this will happen quite quickly)

Serve side by side..

home made hamburger

Until now, I had never actually made my own hamburgers. One bored Sunday morning and a rummage through the fridge and freezer soon gave us some inspiration!

You will need:

800g beef mince

200g bacon, minced or chopped very finely

2 cups fresh breadcrumbs

1 medium onion, finely chopped

50g blue cheese, finely chopped

1 egg, beaten

salt and pepper to taste

splash of tabasco

you could also add some herbs such as parsley or coriander, to taste.

If using frozen mince or bacon, ensure it has thawed completely.   Mix all the ingredients thoroughly in a bowl. If the mixture is too soggy, add some more breadcrumbs.  If it is too dry, you can add a splash of Worchestershire sauce, or even bbq or brown sauce.

These quantities are enough for 6 generous burgers.   Shape into equal sized balls by hand and then flatten into patties.

Cook on the grill or in a pan, on a medium heat.  If the burgers are thick, keep the heat lower than usual to make sure they cook through without getting burnt on the outside.   You can throw some more chopped onions into the pan to caramelise and soak up the juices, then serve with your favorite chips and salad.

You can wrap the raw burgers in cling film and freeze.  Just make sure you defrost thoroughly before cooking!