Let's Eat Meat: Recipes for Prime Cuts, Cheap Bits and Glorious Scraps of Meat

Let's Eat Meat: Recipes for Prime Cuts, Cheap Bits and Glorious Scraps of Meat

Tom Parker Bowles

Language: English

Pages: 240

ISBN: 1909108316

Format: PDF / Kindle (mobi) / ePub

Eat meat, but eat less and eat better - that, if any, is this book's philosophy. That's not to say we should stint on great hunks of beef, cut paper-thin and served with glistening gravy, charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, roast Chinese duck, Keralan pork curry or rich jambalayas, cassoulets and daubes - you'll find recipes for all of these here. But read on and things get a little less carnivorous. In the Less Meat chapter, meat shares the limelight with other ingredients, and in Meat as Seasoning, scraps of beef, lamb, pork and chicken are eked out to give depth to a range of dishes. There are 120 recipes in total, ranging from meat feasts such as roast beef through to game stock and everything in between. Let's Eat Meat shows us how to enjoy meat, whether it is a prime cut or a scrap of meat used in a way that is thrifty but never mean. With an eye on welfare, it encourages us to spend money on eating less but better meat. But this is no revolution: here are recipes for dishes rooted in cultures where meat is a luxury, and so delicious you will return to cook them again and again.












Tradition has it that they’re served with a blue cheese dip and celery sticks. It’s the part I always leave, but I’ve included the recipe all the same. SERVES 4 sunflower oil for deep-frying 20 chicken wings 100g/3½oz butter 150ml/5fl oz hot sauce, such as Tabasco, Crystal or Frank’s Red Hot Original 5 celery stalks, spilt in half then cut into batons, to serve BLUE CHEESE DIP 150g/5½oz soft blue cheese 300ml/10fl oz sour cream squeeze of lemon In a deep pan, heat the oil to

and a glug of olive oil. Serve the carpaccio with a few blobs of horseradish sauce. Beef Rendang Indonesia’s food gets something of a bum deal in the wider world. The vast and sprawling archipelago has all manner of searing sambals and satays, as well as endless wonderful ways with pig and chicken. And what is it famous for? A pile of rice topped with a fried egg, aka nasi goreng, that gap-year student favourite. But the more I find out about Indonesian food, the more I wonder why we don’t

the heat to a medium simmer; bubble for about 2 hours. If using raw chestnuts in their shells, turn the oven up to fan 220°C/425°F/Gas 9. Score the shells and roast the chestnuts until charred. Set aside until cool enough to handle, then peel. Cut the roasted or vacuum-packed chestnuts into small chunks. When the stock is ready, strain through a fine sieve. If you can, strain again through muslin. It should taste rich and nicely gamy. If too weak, boil it down by a third and taste again. Melt

the butter in a heavy-bottomed pan, then add the flour, stirring constantly. Gradually add 600ml/20fl oz of the stock, stirring, and simmer for 5 minutes, until thickened. Season to taste. Add the chestnuts, game and cream, and warm through for 2–3 minutes. Scatter with the parsley and serve with buttered Savoy cabbage and mashed potatoes. Matthew’s Pheasant Ham This is from my great friend Matthew Fort, a wonderful food writer and world-class trencherman. He happily admits it was inspired by a

until hot, stirring occasionally. Add the peas and garam masala and cook for another 3 minutes, stirring regularly. To serve, throw over the chopped coriander. Glazed Onions This recipe for glazed onions is typically English. Unshowy, easy to make, and the perfect partner to a steak, roast leg of lamb or roast beef. SERVES 4 AS A SIDE DISH 50g/1¾oz butter 450g/1lb silverskin (or pickling) onions, peeled and trimmed � tsp caster sugar about 200ml/7fl oz fresh dark chicken or beef stock sea

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