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.

Beef stroganoff

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

Pumpkin and chicken vol au vents

Pumpkin vol au vents are a great recipe for cooking pumpkin. This pumpkin recipe uses chicken and vol au vents to make a great tasting snack or meal.

Chicken and bacon pie

This chicken recipe is for a chicken and bacon pie. This chicken pie recipe is a great combination of chicken and pastry.

Chicken goujons

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

King prawns in tempura batter

This prawn recipe is for king prawns in tempura batter. This prawns in batter recipe makes a great starter or snack and is great served with sweet chilli mayonnaise.

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.

Pork fillet with saute leek

This pork recipe is for a pork fillet with saute leek. This recipe for pork is served with a cream and Dijon mustard sauce.

Quiche lorraine

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

Chicken tikka masala

This chicken recipe is for chicken tikka masala. This chicken tikka marsala is great served with fluffy white basmati rice and warmed naan breads.