Meat Dishes Recipes
Grilled Bratwurst
Posted on December 15th, 2009 by Head ChefFiled in: Germany, Main Course, Meat Dishes
Bratwurst cooked in a beer, peppercorn, onion and clove broth and grilled till juicy and brown. Bratwurst is traditionally served with hot German mustard in a bread roll or Brötchen.
Souvlaki
Posted on December 15th, 2009 by Head ChefFiled in: Greece, Main Course, Meat Dishes
Souvlaki is a greek fast food consisting of cubes of meat grilled on skewers. This version of Souvlaki uses pork cubes and served in pita pockets topped with tzaziki. Serve with crispy potato wedges and a fresh green salad.
Crispy Szechuan Beef
Posted on December 15th, 2009 by Head ChefFiled in: China, Main Course, Meat Dishes
Crispy beef strips and julienne carrots in a spicy soy and redwine vinegar sauce. Serve hot with rice.
Szechuan Chicken with Cashews
Posted on December 15th, 2009 by Head ChefFiled in: China, Main Course, Meat Dishes
Szechuan Chicken is a spicy Chinese dish made in the Szechuan style of Chinese Cuisine originating in Sichuan Province of southwestern China and is famed for bold flavors, particularly the spiciness resulting from liberal use of chillies and the …
Glazed Spare Ribs
Posted on December 15th, 2009 by Head ChefFiled in: China, Main Course, Meat Dishes
Grilled Pork Spare Riblets marinated in a ginger-infused plum sauce. This recipes serves 4 on its own or 8 – 12 as part of a dim sum menu.
Peri Peri Chicken Livers
Posted on December 15th, 2009 by Head ChefFiled in: Meat Dishes, South Africa, Starters
Deliciously spicy Peri Peri Chicken Livers best served on buttered bread rolls with a fresh green salad.
Rosemary Garlic Roast Turkey
Posted on December 2nd, 2009 by Head ChefFiled in: Italy, Main Course, Meat Dishes
Roast Turkey made the Italian way…Infused with the wonderfully fragrant flavours of garlic and rosemary, this roast turkey will be sure to wow your guests. Use whole chicken as an alternative if you prefer. Serve with rosemary and garlic gravy.
Honey Glazed Ham
Posted on December 2nd, 2009 by Head ChefFiled in: Main Course, Meat Dishes, North America
Jazz up your Christmas ham with this honey and butter glaze, which will leave your ham looking beautifully golden brown, a feast for the eye and your tastebuds.
Sosaties
Posted on November 19th, 2009 by Head ChefFiled in: Main Course, Meat Dishes, South Africa
Skewered marinated lamb with a deliciously spicy curry sauce, grilled to a succulent softness.
Bife à Portuguêsa
Posted on July 8th, 2009 by Head ChefFiled in: Main Course, Meat Dishes, Portugal
Portuguese steak with smoked ham in a red wine and lemon juice sauce. Best served warm with a portion of Portuguese fried potatoes arranged around the edges of the serving dishes.
Iscas
Posted on July 8th, 2009 by Head ChefFiled in: Main Course, Meat Dishes, Portugal
Marinated Liver and Bacon bits in a Red-wine sauce. “Iscas” is best served warm, accompanied by Portuguese fried potatoes.
Polpette alla Casalinga
Posted on July 1st, 2009 by Head ChefFiled in: Italy, Main Course, Meat Dishes
This Italian dish is more commonly known as Meatballs. Serve hot smothered in tomato and garlic sauce or combine with tomato sauce and spaghetti for a filling pasta dish.
Sweet and Sour Pork
Posted on September 25th, 2008 by Head ChefFiled in: China, Main Course, Meat Dishes
Pork cubes with a crispy, golden brown coating in a sweet and sour sauce. Enjoy as is as an appetiser or with egg noodles for a main course.
Lamb Grilled on Skewers
Posted on September 23rd, 2008 by Head ChefFiled in: India, Main Course, Meat Dishes
These spicy lamb skewers can be grilled in the oven, on the grill or even on the braai (barbeque). In India this dish is often served with a cream and nut sauce.
Lamb Roghan Josh
Posted on September 16th, 2008 by Head ChefFiled in: India, Main Course, Meat Dishes
Roghan Josh is a curried lamb dish, flavoured with traditional spices and slow cooked to draw out the maximum flavour of the dish. This recipe is best served with fragrant rice and serves 4.
Chicken Curry
Posted on September 16th, 2008 by Head ChefFiled in: India, Main Course, Meat Dishes
Traditional indian curry,deliciously spicey with a tinge of lemon. Best served with fragrant rice and a sambal (salad) of your choice.Serves 4-6.
Frikkadels
Posted on September 11th, 2008 by Head ChefFiled in: Main Course, Meat Dishes, South Africa
Braised meat patties flavoured with nutmeg and coriander. Frikkadels may be made from lamb, beef or pork or any combination of these to suit your taste.
Bobotie (Baked Ground Lamb Curry Casserole)
Posted on September 11th, 2008 by Head ChefFiled in: Main Course, Meat Dishes, South Africa
Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. The recipe probably originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian Bobotok. It is also …
Tomato Bredie (Lamb and Tomato Stew)
Posted on September 11th, 2008 by Head ChefFiled in: Main Course, Meat Dishes, South Africa
This traditional South Africa Lamb and Tomato Stew, known as “Tomatie Bredie” serves 6 people. Delicious served piping hot with rice. (Bredie means vegetable stew).
Chinese pork stir-fry
Posted on September 18th, 2007 by Head ChefFiled in: China, Main Course, Meat Dishes
Pork stir-fry: an easy stir-fry using pork and vegetables. Excellent served on a bed of rice or with ribbon noodles. Also great served with patato cakes. Enjoy!
Beef chow mein
Posted on September 15th, 2007 by Head ChefFiled in: China, Main Course, Meat Dishes
This authentic Beef chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce.
Lamb Kebabs
Posted on September 12th, 2007 by Head ChefFiled in: Greece, Main Course, Meat Dishes
Lamb Kebabs with vegetables are fabulous served with couscous or brown rice and a salad. Great for preparing on a barbecue or under the grill.
Lancashire Hotpot
Posted on July 7th, 2007 by Head ChefFiled in: Great Britain, Main Course, Meat Dishes
Lancashire hotpot is a delicious dish of meat, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the north …
Cacoila
Posted on July 6th, 2007 by Head ChefFiled in: Main Course, Meat Dishes, Portugal
You can also use 5 pounds bottom round beef, cut into 2 to 3-inches pieces instead of chuck. Serve this traditional Portugese stew with sauteed greens and boiled potatoes. This recipe for Cacoila serves about 8 guests.
Chouriço
Posted on June 19th, 2007 by Head ChefFiled in: Meat Dishes, Portugal
Portuguese chouriço is made with pork, fat, wine, paprika and salt. It is then stuffed into tripe (natural or artificial) and slowly dried over smoke. It is also used on pizzas and cut into tiny portions and served in a …
Tomato Bredie
Posted on June 8th, 2007 by Head ChefFiled in: Main Course, Meat Dishes, South Africa
A thick, richly flavoured lamb and tomato stew, of Malay origin, but popular throughout South Africa. Ideal served on a bed of rice, to warm away the winter chills.
Wienerschnitzel
Posted on May 12th, 2007 by Head ChefFiled in: Germany, Main Course, Meat Dishes
Lightly breaded boneless veal or pork cutlets which are easy and quick to make (preparation time is less than 10 minutes), served with lemon wedges or slices. Often served with a fried egg on top of the schnitzel.
Australian Meat Pie
Posted on March 20th, 2007 by Head ChefFiled in: Australia, Main Course, Meat Dishes
An old favorite amongst most Australians, this tasty meat pie is packed full of tasty, tender meat and wrapped in a soft, moist pastry. The perfect Sunday lunch – Australian style.
Bobotie
Posted on March 20th, 2007 by Head ChefFiled in: Main Course, Meat Dishes, South Africa
Bobotie is a slightly sweet, spiced minced dish. The Cape Malay Bobotie recipe is a traditional version that makes a spicy, slightly sweet dish, with a very light curry flavor.
