Meat

Easy Spaghetti Carbonara

This is a classic Italian dish made with spaghetti, bacon and eggs. There are different variations – some people add cream or cream cheese, some will add parsley or another herb, and others will use whole wheat spaghetti over white spaghetti. However you prefer it, an easy spaghetti carbonara recipe is well worth adding to your culinary repertoire.

The following recipe is really simple, even if you are a newbie in the kitchen, and the flavor is amazing. This is good served with mixed salad leaves dressed with vinaigrette. Learning how to make spaghetti carbonara is a great idea if you want to serve something impressive but only have 2 pots on the stove.

When I made this easy spaghetti carbonara, I chose to add some cream cheese. It wasn’t necessary (I mean, it would’ve been good without it) but I wanted some creaminess in there. The authentic spaghetti carbonara recipe is made without the addition of cream or cream cheese, but if you want to add some, well it’s your dish! I also added turkey because I had some to use up and that was great in there. Continue reading

Braised Lamb Shanks in Red Wine Sauce

I fell in love with lamb shanks the first time I ever tried them. They are so tasty, so juicy and the flavor is amazing. Lamb shanks are best slow cooked and, although you can do them in the oven, a crockpot or Dutch oven will be your very best friend in the kitchen if you want really great results from this braised lamb shanks in red wine sauce recipe.

One lamb shank per person is enough, and they go really well with mashed potatoes and vegetables (maybe red cabbage, asparagus or carrots) along with your choice of sauce. I like to make lamb shanks in the crockpot and then either spoon the sauce directly over the meat, or else reduce it in a pan to make it thicker.

Tips for Braised Lamb Shanks in Red Wine Sauce

The following braised lamb shanks in red wine sauce recipe is best made in a Dutch oven, a large, heavy-bottomed pot. If you prefer to use a crockpot, sear the meat first, then put everything in the crockpot and cook it for about 8 hours on low or 5 hours on high, or until the lamb is so tender it is almost falling apart.

If you want to leave out any of the vegetables that is fine. At the end, you will need to use an immersion blender (handheld/stick blender) to get the sauce smooth. Add as much hot water as needed. The sauce should be thick but not too thick. Continue reading

Some More Hot Content For You

Indoor Smoker Recipes

An indoor smoker is a wonderful buy if you want to smoke your own food but you either don’t want to do it outdoors, you don’t have a backyard, or the weather isn’t really on your side. There are different types of indoor smokers to choose from but you can get one for under $50 and the results of your indoor smoker recipes will be really impressive.

Bring all the delicious flavors of wood smoking indoors and try smoking a whole fish filet or ham. You can also smoke ribs, salmon, chicken, sausages, tofu, cheese, nuts, garlic, salt (yes, smoked salt is amazing!), Cornish hens, and much more.

No oil or fats need to be added when making indoor smoker recipes, and you don’t have to add salt or flavoring either. The food smokes in its own juices so it stays nice and moist.

Choose from many types of wood chips to get the perfect taste from your indoor smoker recipes, and consider combo-cooking, which means smoking the food first then finishing it off on the grill or oven to get it crispy. Continue reading

Lancashire Hotpot with Beef

This Lancashire hotpot with beef is a wonderfully warming dinner, and it is so easy to make. Beef (or lamb) and potatoes come together with a red wine based sauce to make this hearty dish. Served with peas or another green vegetable, this makes the perfect cold weather dinner for the whole family to enjoy. Lancashire hotpot with beef leftovers warm up nicely for lunch the next day.

As well as the beef and potatoes, we are using carrots (if you like) along with onion, beef stock, red wine, and some thyme to add a nice earthy, herby flavor. This is a good recipe for the cooler months when you crave something that is really going to ‘stick to your ribs’ and warm you up nicely.

History of Lancashire Hotpot with Beef Recipe

The original recipe would have used dripping or lard instead of the vegetable oil, so use that if you prefer. The recipe dates back to the days of heavy industrialization in Lancashire, England. Although lamb or mutton would have been the meat of choice back then, beef also works fine if you prefer to use it.

Turnip and leeks often feature as well as the meat, potatoes and carrots. Sometimes bacon is even used as the meat (or you can add some ham or bacon in addition) and some people like to make a pastry topping before baking the Lancashire hotpot with beef. Any of these variations are fine.

Continue reading

Traditional Recipe for Cornish Pasties

One of the most famous dishes to come from Cornwall, England (well apart from tea and scones of course) is the Cornish pasty. This delicious snack can be enjoyed hot, warm or chilled, and the beef and vegetable filling complements the flaky pastry perfectly. Knowing the traditional recipe for Cornish pasties means you can prepare this delicacy for your family at home.

Traditional Recipe for Cornish Pasties Dough

We are making the pastry for our Cornish pasty (pronounced PAH-stee) recipe as well as preparing the filling. For the pastry you will need flour, butter, egg yolks, salt and baking powder. It helps to have a food processor to prepare the dough, unless you want to do it by hand and use a lot of ‘elbow grease’! The dough is then rolled out to your desired thickness and used to make rounds which are then filled with the filling. Then the dough for this traditional recipe for Cornish pasties is complete.

We are keeping things traditional for the filling, using beef, potatoes, onion, rutabaga (swede), salt and black pepper. Don’t be tempted to put extras in there. This pie is best when the original recipe is used and don’t worry – it will boast plenty of flavor. Continue reading

British Beef and Ale Pie

This British beef and ale pie is a gorgeous recipe and it makes a filling lunch or evening meal, served with plenty of mashed potatoes, carrots and peas or carrots on the side. We are using shortcrust pastry here which is sturdy rather than flaky, along with braising or stewing steak. The flavors inside come from Worcestershire sauce, tomato, ale or stout and beef stock.

Start with Great Pastry

Although you can make your own shortcrust pastry for this British beef and ale pie if you want to, it is much quicker and easier to use readymade shortcrust pastry, and it tastes about the same too. You will be lining the pie dishes with pastry, adding the prepared filling and then putting pastry lids on to enclose the tasty filling.

You will need six 4-inch (10 cm) wide by 1 1/4 inch (3 cm) deep individual pie dishes to make these pies. Another idea is to make the whole thing in one large tin then you can serve the British beef and ale pie in slices rather than making individual ones. Continue reading

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