Thursday, May 23, 2013

Meat Farandoles

In many homes, meat recipes are the answer to what’s for dinner. Versatile in terms of food cost and the dishes you could make out of it, meat recipes can be part of the everyday menu without breaking the bank or being boring in your food preparation. Packed with protein, cooked meats offer a hearty meal whether it’s for breakfast, lunch or dinner. It can be an ingredient for appetizers, be turned into a side dish or transform into the main course at the heart of the table.

Considered as meat are beef, pork, veal, and lamb although nutritionists also consider poultry, fowl and game birds as meats. The meat selected for making into meat recipes may be lean or marbled in fat. Meats are also defined according to their cut from the carcass of the cow or the hog or pig. These include pork chops, spare ribs, pork loin, pork tenderloin, pork belly, pork shoulder and pork roast. Similarly, there’s ribs, steak and ground meats.

Meat recipes may call for large cuts, sliced into cubes or ground. These have appropriate cooking methods so the meat cooks through properly. It may take a while, for example, to thoroughly cook a large slab of tenderloin as a stew so it has to be cut. Although one can make a burger out of minced beef, it’s much easier to handle and shape ground beef into a patty.

Meat Farandoles


3 1/2 oz. smoked pork breast
3 ½ oz. beef fillet
3 1/2 oz. chicken breast
4 lamb chops
4 small chipolata fresh sausages
3 1/2 oz. veal fillet
4 slices duck fillet
olive oil
1 zucchini
2 red tomatoes
1 bunch chives
1 tarragon branch
3 parsley branches
3 chervil branches
1 basil branch
Meat gravy (previously recovered from cooking or roasting)
Xeres vinegar
salt, pepper

Preparation Instructions:

1 For the vegetables, you need a flat earthenware dish (a small dish mold wrapped in aluminum foil) and some olive oil. Slice the courgettes or zucchinis into thin chips and arrange them around the dish while overlapping the half of the ones under them, making a circular petal-like arrangement. Do the same for the tomatoes after slicing them into thin wedges, but this time, towards the opposite direction. Fill the center too. Sprinkle with salt and a little olive oil (which would be done for each level). Add another layer of courgette on top of the tomatoes. Bake in the oven for about 10 minutes.

2 Mix the herbs together then mince them. Add them to the meat juice. Add a few drops of cherry vinegar. Stir well.

3 Brush the chunks of meats with olive oil then sprinkle with salt. Grill them on a moderate temperature. (Note: Each meat has different time required before properly cooked. Don’t presume them to be done at the same time)

4 Take the baked vegetables and remove the excess juice. Drop it on another plate - in one swift movement to keep them from breaking apart. Sprinkle the grilled meats with ground pepper then arrange around the vegetables.

5 Finally, pour the meat sauce over the grilled meats and then you’re ready to serve. Enjoy your meal!

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