Mains recipes – cooking tips

Mains recipes come in all shapes and sizes to suit different tastes and appetites.  Here, are some great suggestions for cooking tips for mains recipes.

  • Try to find yourself a good family butcher.  In most cases you will find them extremely helpful and will hold a vast knowledge of the cuts of meat.
  • Where beef is concerned, don’t be fooled by the bright redness of some pre-wrapped meat.  Meat should be hung for about 3 weeks after being slaughtered to allow the muscles to relax and the meat will be more tender to eat.  This makes the colour of the beef a darker and deeper red.
  • Look for the meat to have a certain amount of fat as it is the fat that gives most of the flavour.  If, for instance, you are looking to buy rib-eye steaks, stay away from the bright red, fatless meat.  Instead, look for a darker red in colour and streaks of fat that run through the meat, called marbling.  When cooked, the steak will almost melt in your mouth
  • When buying poultry such as chicken, it is nice, if we can afford to, to buy free range, organic birds.  These will have had the freedom to roam and forage freely around the farmyard.  They are likely to have lived longer, developed more muscle, had a happy life and will give lots more flavour.

Different cuts of meat

  • One of the arts of cooking is to use the cheaper cuts of meat to produce a really tasty meal such as roasted belly pork, braised brisket of beef or shoulder of lamb.  All made with these cheaper cuts so are inexpensive and great value for money
  • Another cut of meat that offers good value for money is pork fillet.  After trimming off any sinew and excess fat, there is the most beautiful tender piece of meat and, in this case, it can be cooked in a few minutes.

Mains recipes

Homemade beef burgers

This beef recipe is for homemade beefburgers, often referred to as hamburgers. This recipe for burgers is great served with onion rings and chipped potatoes.

Chicken goujons

This chicken recipe is for chicken goujons. This chicken goujon recipe is served with baby corn and pomegranate seeds.

Stuffed chicken breast

This chicken recipe is for stuffed chicken and is served with balsamic syrup. This stuffed chicken breast is cooked in a steamer.

Chilli con carne

This chilli recipe is for chilli con carne, sometimes called chilli concarne. This chilli con carne recipe is nice served with fluffy plain white rice and an accompaniment of avocado salsa, extra soured cream and tortilla chips.

Braised brisket with dumplings

This beef recipe is for a brisket of beef with dumplings. This brisket recipe is also a great way of slowly cooking a shoulder of lamb. If looking for recipes for brisket, this beef brisket will be ideal.

Lamb kebabs

This lamb recipe is for lamb kebabs and is served with a yoghurt dressing and red onions. These lamb kebabs will be great for barbeques.

Chicken fajitas

This chicken recipe is for chicken fajitas. This chicken fajita recipe is great served with soured cream, sliced jalapeño peppers, julienne of cucumber, grated cheese and extra lettuce.

Cottage pie

This recipe for cottage pie can be made with lamb to make Shepherds Pie. Cottage pie is a firm favourite with many.

Lamb shank

This recipe for lamb uses lamb shanks that are slow cooked for great taste. This lamb shanks recipe is great served with potatoes and vegetables.

Steak and kidney pudding

This recipe for steak and kidney pudding is a great steamed pudding to make at home. This steak pudding can be served straight from the basin.