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

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.

Stir fried duck

This stir fry recipe is for stir fried duck with broccoli and cashew nuts. This stir fried duck is served with noodles.

Belly pork

This pork recipe is for slow roasted belly pork and is served with apple sauce. This pork belly recipe gives great crackling for you to enjoy.

Quiche lorraine

This quiche recipe is for quiche lorraine. This recipe for quiche is great served with new potatoes and a green salad.

Pumpkin kebabs

Pumpkin kebabs are a great way of cooking pumpkin. This recipe for pumpkin kebabs uses bacon and pepper to make great tasting kebabs.

Christmas lunch tips

I would think that Christmas lunch is the one meal each year that we try our hardest to do perfectly.  We have spent quite a few pounds on the turkey, food, drink, etc., invited friends and family and then start to worry whether we can cope with it all.  Worry not – here are some…

Gourmet burger with homemade brioche bun

This recipe for a gourmet burger with a homemade brioche bun and pickled cucumber has been provided by The Cookery School at Braxted Park. Simply delicious.

Beef stroganoff

This beef recipe is for beef stroganoff. If looking for a recipe for beef, this classic beef stroganof is just for you.

Cooked breakfast

Breakfast recipes are for all day and this mini cooked breakfast makes a great snack or meal. This cooked breakfast recipe will really start your day.

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.