Meat

“Okkah” Crusted Butterflied Lamb

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“Okkah” Crusted Butterflied Lamb

The idea for this “Okkah” crusted butterflied lamb was inspired by my friend chef Ray Kersh of Edna’s Table fame, as an […]

Smoky Chipotle Beef Brisket

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Smoky Chipotle Beef Brisket

Smoky Chipotle Beef Brisket can be served sliced and plated with creamy soft polenta or pulled apart and used in buns or […]

Lamb Ragu with Pappardelle

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Lamb Ragu with Pappardelle

While slow cooking on the bone is wonderful, using boneless lamb saves cooking time in this recipe for Lamb ragu with pappardelle.

Serves: […]

Chinese-style Beef Brisket Salad

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Chinese-style Beef Brisket Salad

Chinese-style Beef Brisket Salad is based on a recipe from Tai Woo Restaurant in Hong Kong, which won the beef category in […]

Meatloaf with Tomato Sauce

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Meatloaf with Tomato Sauce

Meatloaf with Tomato Sauce is a simple, inexpensive recipe but sure to be a crowd pleaser with the tomato sauce baked with […]

Tangia of Veal

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Tangia of Veal

A tangia is an amphora-shaped clay cooking pot used in Moroccan cooking. For Tangia of veal, the vessel is filled with veal on […]

Lamb with Greek Flavours

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Lamb with Greek Flavours

Lamb with Greek Flavours is one of those recipes which nearly everyone loves. Ideal for Easter but for any time of year […]

Minced Beef in Lettuce Leaves

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Minced Beef in Lettuce Leaves

There are two ways of serving Minced Beef in Lettuce Leaves. Either in small crisp lettuce leaves like sang choy bau […]

Lamb Patties with Beetroot and Tzatziki

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Lamb Patties with Beetroot and Tzatziki

Lamb Patties with Beetroot and Tzatziki can make four large lamb burgers or much  smaller ones ideal for finger food.

Serves: […]

Baked ‘Southern Fried’ Buttermilk Chicken with Rainbow Slaw and Blackened Corn

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Baked ‘Southern Fried’ Buttermilk Chicken with Rainbow Slaw and Blackened Corn

There’s much more to this Buttermilk Chicken with Slaw & Corn than meets the eye. […]