Last Viewed Meat Dishes Recipes (26)

- Marinate the beef with the other ingredients for 30 minutes ( except basil + cilantro )
- Sautè the beef mixture
- Pour the sauce
- Stir fry for another 5 minutes
-Add the basil and cilantro

- Marinate the beef with the other ingredients for 30 minutes ( except basil + cilantro )
- Sautè the beef mixture
- Pour the sauce
- Stir fry for another 5 minutes
-Add the basil and cilantro

- Mix the beef + cornstarch + oil + soy sauce
- Refrigerate for 1 hour
- Coat the beef with 1/4 cup cornstarch
- Sear it for 30 seconds each side

Sauce :
- Mix all the ingredients together
- Heat it in low heat until it thickens
- Add the beef and scallion
- Toss everything together for another 30 seconds

- Marinate the chicken in soy sauce , egg and rice wine
- Refrigerate for 30 minutes
- Coat the chicken pieces with cornstarch
- Deep fry them

Sauce :
- Mix all of the ingredients together
- cook in low heat until thicken

- Pound the pork loins tenderly
- Season the meat with salt and pepper
- Dip them in the plain flour then to the beaten egg and to the bread crumb
- Refrigerate for 30 minutes to attach the bread crumb on the loins
- Deep fry the loins

Sauce :
Mix all of the ingredients together

- Stir fry the onion , the mushroom and the beef
- Add the other ingredients
- Cook in low heat until it thickens
- Serve it with mashed potatoes or rice

Method

1) Peel and chop potato into 1inch squares
Peel and finely chop the Onions
Peel and finely chop the Carrots
2) Add all ingredients to a large pan and cover with water . Add the beef stock cubes
3) Bring to the boil and cook for 5mins then turn down the heat and simmer until the meat and potatoes are
soft for about 1/2hrs

If using a can of corned beef add it once the vegetables are soft and simmer to allow the corned beef to melt into the also add the touch of gravy browning to colour and taste plus some gravy granules to thicken and flavour it to you desired texture and taste

If you like a pastry crust
Pour the Potato Ash into a casserole dish or deep tray and cover
with the pastry then bake on Gas mark 6 until it is golden brown

Method
Slice or dice the meat and Vegetables into bite sice peices
The Steak can be braised slowly in a dish in the the oven, topped up with a little water enough to cover it....then coevered with foil or a lid cook for ...then add the veg and continue to cook further
Or use a slow cooker to braise the meat and then add the veg as above then place into a pie dish cover with pastry and bake until golden brown

For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.)
Meanwhile, cut the butter into small cubes. Using a round-bladed knife, stir it into the bowl until each piece is well coated with flour. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough.
Gather the dough in the bowl using one hand, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes.
Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s about 1cm thick and three times as long as it is wide, or about 45x15cm/18x6in. Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible.
Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. It doesn’t matter if the pastry isn’t exactly the right size, the important thing is that the corners are square.

(Now Lets begin of making process of Chicken Biryani First off all make chopped 5 onions and then make chopped Chicken into pieces take it a empty bowl and pour it the chicken inside the bowl then make add chopped Onions, Ginger Paste,Garlic Paste, Salt, Turmeric powder, Red Chili Powder, Cumin Powder and Coriander powder, Mustard Oil in the Chicken and make all the spices as together in the bowl where is the Chopped chicken is there after mixing all the spices . Make it on the Gas Stove put it on the stove a Aluminum Container with the Cover use any cooking oil like Mustard Oil is better to make a a Chicken in a very good Taste just make it pour inside of the Container and then add it Cumin Seeds and Bay Leafs pour it then on Later put it all the marinated the chopped chicken in the Container then make stir as well and up to an Hour to make cook the Chicken when the chicken is in Cook pour it Any type of Hard Boiling Rice into the Chicken and put it all the things like Dry Grapes,Cashew Nuts and Cherry's and the Add Margarine or Butter full Packet into the Hot / Warm Container and then again stir well and when the stirring is over use it to make seal the Aluminum Container by help of the Container Cover and put it heavy stone in the upper portion of the Aluminium Container Cover and make verify the Container should be get sealed by help of heavy stone by which the smell of Biryani should not get exposed .So make verify by your self and after 1 hour become you can remove the seal of the Aluminium Container Cover and then you will find it the sweet and salty mixed Chicken Biryani and flavored by Cashew Nuts and the color will be changed when you will open the Container on where you have cooked the Chicken Biryani and after ward serve it the Chicken Biryani and eat it the Chicken Biryani .)

First Make the Marinade Sauce:
Combine the soy sauce, Mirin / rice wine / sake, water, brown sugar, garlic and ginger in a sauce pan.
Bring to a boil and reduce to a simmer, stirring often and scraping the bottom of the pan to make sure the sugar doesn’t burn. Cook until the mixture begins to thicken, about 20 minutes. Once it's done, let it cool down completely before using on the chicken livers. (Note : This sauce will last up to 2 weeks in the refrigerator)

The preparation of the Chicken Liver Skewers :
Combine the chicken liver pieces and enough of sauce to cover the livers in a large bowl. Mix all and refrigerate for one hour. Soak the skewers in hot water while the chicken liver marinates. Now you can assemble your skewers alternating with cut pieces of onions if you opt to do so.

Grill the skewers over medium heat, turning often. Baste some of the sauce during cooking.

Once done sprinkle with toasted sesame seeds and serve hot.