~The Book Of Wonder Encyclopaedia~
~Meat Recipes~
Beef and Ale
Ingredients
2½lb [1125g] stewing steak
1½oz [40g] flour
2 oz [50g] lard (or oil if prefered)
1 large onion
1 tblspn tomato purée
1 tblspn of mustard
1 pint of strong ale
Herbs of choice
Seasoning
Method
Heat the oven to 170°C / 325°F / Gas 3.
Mix the flour, herbs and seasoning together.
Cut the steak into cubes and toss them in the flour mix to coat.
Slice onion then chop the slices.
Melt the lard/heat the oil in a large frying pan.
Seal the meat and clarify the onions, then stir in the tomato purée and the mustard.
Gently pour the ale over the meat, stir and adjust seasoning.
Transfer the whole to a casserole dish.
Put in the oven for about 2½ hours, or until the meat is tender.
Suggestions
Make an all-in-one meal by adding seasonal vegetables 30-40mins before cooking is finished.
Top with a suet crust 30-40mins before taking out of the oven:
8oz [200g] suet; 4oz [100g] S.R. flour; good pinch of salt; 2tblspns milk; cold water.
Mix suet, flour and salt, wind in milk with a round bladed knife.
Gradually add water until mixture is a stiff dough - approx 8tblspns.
Leave to stand for about 15mins, turn onto a floured surface and shape it to the size required.
Chicken Breast - stuffed
Ingredients
Chicken breasts - skinned and boned
1 egg - beaten
Breadcrumbs
Oil
Filling suggestions
Vegetables Walnuts
Cheese Peanuts
Mixed peppers Peaches
Mushrooms Prunes
Tomatoes Pineapple
Bacon Oranges
Ham Olives
Corn Prawns
Herbs Tuna
Seasoning Apple
Method
With a meat hammer or rolling pin flatten the chicken breasts.
Prepare the vegetables, chop or slice as desired then parboil.
Chop or slice all other hard ingredients.
Coarse grate hard cheese, give soft cheese a stir to loosen it up.
Make a mixture of whatever you have chosen as your filling,
binding it with the beaten egg.
Place a good spoonful of the mixture onto each chicken breast. Don't overfill.
Roll them up and place seam side down on an oiled baking tray.
Brush the rolls with a little oil then cover with breadcrumbs.
Bake at 180 °C / 350 °F / Gas 4 for about 30-45 minutes or until cooked through.
Cumberland Sausage.
Ingredients
450g [1 lb] - lean pork
175g [6 oz] - fat pork
½ rasher - Smoked bacon
½ tsp - nutmeg
½ tsp - sage
1 good pinch - marjoram
¼ tsp - white pepper
25g [1 oz] - salt
Sausage skins
Method
Cut all the meat into slices then mince together on a coarse blade.
Mince again with a medium blade.
Add the rest of the ingredients and mix well.
Take a spoonful of the mixture and fry it so you can test the taste.
Cover the mixture and leave to one side.
Rinse the sausage skins by pushing one end of a skin onto the cold tap
and run water slowly through the skin, to make sure there are no splits or holes.
Remove the skin from the tap.
Transfer it onto the long spout of the sausage-making attachment to the mincer.
Screw the whole thing on to the machine with a coarse blade in position.
Feed the sausagemeat through the mincer again, and as it comes through,
slide the skin gently off the attachment and coil it on a large plate.
Do not divide into links.
Leave in the fridge until the next day. Will also keep for weeks if hung.
Bake the whole coil for 30-45 minutes at 180 °C / 350 °F / Gas 4.
Gingered Chicken
Ingredients
1lb [450g] chicken drumsticks
8oz [225g] plain yogurt - OR -
8oz [225g] cream
4 green chillies (optional) - OR -
1 orange - peeled
1 medium onion - chopped fine
1 small root of ginger
Salt and black pepper to taste
4 tbsp oil
Method
Blend together chillies/orange, ginger, black pepper and yoghurt/cream.
Pour paste into a dish large enough to hold the chicken.
Steep chicken drumsticks in the mixture for an hour, making sure they are well coated.
Heat oil in a deep frying pan and brown off the onions gently.
Add chicken drumsticks to the onions and fry them, stirring gently until done.
Season to taste.
