Meat Club #5

Hello Meat Children :)

Hope you enjoyed MC #5(sure you did! proved by those photos above).

Thank you very much again for sharing the lovely meat recipes.

We had guests from Portugal this time. Am sure Numerical formula of "London=good meat" in their head now.

Our new member is Yuki. Yuki introduced the gorgeous Sweet soy Chicken recipe which is easy-to-cook but delicious! Good joooob.

Looking forward to meating you soon;)

甘ダレチキン - Sweet soy chicken by Yuki

Sauce:

Sake 50ml

Mirin 50ml

Vinger 50ml

Sugar - table spoon x 2

1. Put above 4 in a pot and reduce to 2/3 and cool down.

2. Add below 2.

Sesame seed - table spoon x 1

Pepper

Vegetable Oil for deep fry

Chicken thigh x 4

Corn Flour

Pepper

1. Put corn flour and pepper together and add chicken, deep fry.

2. As soon as chicken is cooked dip into the sauce!

Tom’s Smoked Chicken Skewers-Marinated in Whisky, Honey, Salt, Sage & Olive Oil

Ingredients

500g of Chicken tender loins

½ a cup of whisky (I used Famous Grouse with a splash of my Laphroaig for extra flavour)

¼ cup of a mild liquid clear honey

Handful of fresh sage cut finely with scissors

Small handful of coarse sea salt

A good splash of olive oil

Other

Disposable BBQ

Smoker Bag

Skewers

Generous glass of vino for the chef

Method

Combine all the ingredients in a bag or sealable container and mix well I did this 12 hrs in advance and put it in the fridge

Simply push a skewer into the chicken length ways and place in a shallow dish

Light BBQ; wait for the optimum white coals

Arrange skewers in smoker bag and seal up, then place on BBQ

After approx. 15-20mins remove from heat and eat

Carne De Porco A Portuguesa-Pork Portuguese Style by Eurico and Ana

750 g of pork( loin preferably )

200 ml of white wine

salt and pepper

1 tea spoon of paprika or 2 tea spoons of pepper paste

3 smashed garlic cloves

2 bay leafs

100g of lard

100g of pickles

corriander

Chop the meat into 30g cubes and season with salt, pepper, paprika, white whine, garlic and bay leafs.

Leave the meat seasoning for at least 2 hours.

Before cooking the meat, drain it very well and keep the liquid in a separate container.

Put the lard in a large frying pan. When the lard is very hot, throw the meat in and let it fry.

When the meat is fried, add the liquid from the seasoning and let it boild for around one minute.

Add the coriander in the end.

Serve with chopped pickles.

Chin Jyao Lauce-Sliced beef, Pepper and Bamboo shoot with Oyster sauce by Aya

For 2 People

Pork or Beef 350g

1 Red Pepper

2 Green Peppers

Bamboo Shoots 150g

Garlic 2 cloves

3 Spring Onions

Sunflower Oil

Sauce1

A

1 Egg

Black peppers

Soy Sauce 3tbs

Sherry 1/2tbs

B

Corn Starch 1tbs

Sunflower Oil 1tbs

Sauce 2

Soy Sauce 2tbs

Sherry 2tbs

Suger 2tsp

Oyster Sauce 2tbs

Black Pepper

Corn Starch 2tsp-dissolved in 2tbs water

1. Cut meat into thin slices then knead the meat with Sauce 1, A. Then mix with Sauce 1,B. (Leave it in a fridge more than 15mins if you can.)

2. Slice Bamboo shoots and peppers thin.

3. Heat up oil(should cover the meat half) in a Wok or a deep pan about 130-140 degrees and put the marinated meat with high heat about 5 mins. Stir them sometimes cos they stick each other. Then Let the oil drain from the meat with kitchen paper.

4. Cook the sliced vegetables in the same oil of #3 briefly then drain them from the oil.

5. Empty the Wok or Pan then put 1 tbs oil. Cook chopped Garlic and Spring Onion.

6. Add the cooked meat and vegetables for a few mins, then pour the Sauce 2. When the sauce heats up, serve it.

Point: Don't be afraid of using lots of oil and high heat and cooking quickly! If you cook them slowly with low heat and non-fresh oil, the meat and vegetables will taste old and soggy. Yuk!

Chicken Parcels by Ari

CHICKEN PARCELS

INGREDIENTS:

2 chicken breasts

400gr mushrooms

1 spoon of breadcrumbs

1 spoon of grated parmesan chees

1 glass of white whine

garlic

parsley

The juice of 2 lemons

Olive oil

Salt & pepper

PREPARATION:

With a very sharp knife cut the chicken brests in half in order to create a ‘pocket’

In a container mix a bit of olive oil with the juice of one lemon and add some salt & pepper

Place the chicken breasts in the container with the mixture and leave them to marinate for 30 minutes

In the meantime slice the mushrooms and pan fried them with some oil and garlic

When cooked leave to cool down and then place them in afood processor with the parsley, the bread crumbs, the parmesan cheese and a little bit of oil (season if needed)

If you don’t have a food processor make sure you slice/chop the mushrooms very thinly so that it’s easy to mix them with the other ingredients

Remove the chicken breasts from the container and start to fill them up with the mushroom mixture (make sure you don’t fill them too much otherwise during cooking the meat could break – disaster!!)

When the ‘pocket’ is full close the open side by using toothpicks

In a large pan heat some oil and when hot place the chicken parcels and gently sizzle them on each side

Add the white wine, lower the flame/heat and put the lid on top

Cook for 30-40 minutes turning the parcels every now and then

If the cooking juice gets too dry add some water – keep the parcels moist

When cooked remove from the pan and leave to rest for 5 minutes

PRESENTATION:

This dish can be served hot or cold

Slice the chicken breasts and place them on a plate

Chop the parsley very thinly and mix it with the juice of a lemon and some olive oil and drizzle on top of the meat

I decided to serve my dish on a bed of Wild Mushroom Bulgar Wheat

Pulled Pork by Caroline

There's nothing quite so delicious as a pulled pork sandwich! Pulled pork is cooked in the slow cooker or in the oven, or braise the pork on the stovetop. Cook until falling-apart tender, shred it with forks, and make your sandwiches.

Barbecued pork sandwiches are so easily made in the slow cooker and that is what we did!

Ingredients:

· 1 boneless pork shoulder roast, about 2 1/2 to 3 pounds

· 1 cup chopped onion (optional)

· 2 bottle (12 ounces) barbecue sauce, your favorite

· 3 to 4 tablespoons honey, or to taste

· dash hot pepper

· sandwich rolls

· coleslaw, optional

Preparation:

Place pork roast in a lightly greased 3 1/2 to 5-quart slow cooker. Combine barbecue sauce, honey, and hot pepper; pour over roast. Cover and cook on LOW setting for 7 to 9 hours. Serve on buns, topped with slaw, if desired.
Serves 6.

Meat Club #4

The first Meat Cub in London was held on 2nd July.

We have new members and they contributed wonderful recipes as you see below. Thank you, Ari, Caroline, Susi, Sachiko, Neil and Eurico!

Sachiko's - Chicken & Aubergine Mountain

Aya's - Steamed Chicken

Ban Ban ji-steamed chicken with sweet and spicy sauce

300g Chicken Thigh

1 leek

Ginger- as you like

2 tbs Sake or white wine

Cucumber and radish-to eat with meat

Vinegar tbs 1.5

Sugar tbs 3

Soy Sauce tbs 7

Tahini (Sesame paste) tbs 5

Chill oil tbs 1.5 (It was too spicy for some of Meat Children:P, so it is up to you.)

Sesame Oil tbs 1

2 Spring onions

Ginger

1. Slit the chicken thighs along the bones and make it flat to help to cook faster.
2. Put the meat on the plate then sprinkle salt a little bit then put sliced leek and gingers on the top of the meat. Pour Sake or white wine then put it in steamer, then cook for 12mins.(If you don’t have leek, ginger, sake or Wine, you can cook it without them.)

3. Cool down the meat then tear the cooked meat from the bones and make stripes by hands. Keep the juice from meat. Put the veggies on the plate.

4. Mix up Vinegar and sugar very well first and then add other things apart from ginger and spring onion. Mix them well then in the end, add the juice from cooked meat, chopped ginger and spring onions.

5. Put the stripped chicken and sliced cucumbers and radish on the plate then pour the sauce just before you eat if you put the sauce too early, the cucumber becomes watery.

Arianna's - Rock Salt Encrusted Duck Breasts

We forgot to take a picture but the breasts were completely covered in salt to absorb fat whilst cooking and give a delicious salty flavor.

Tom's Morrocan Lamb Shanks

Caroline's - Empanadas Venezolanas

Empanadas Venezolanas

Carne Molida = Ground Beef

Ground Beef

1 kilo of lean ground beef

1 finely chopped onion

2 stalks of green onion

1 Goya seasoning envelope

1 red pepper finely chopped

1 whole garlic head

Maggi sauce to taste

Salt and pepper to taste

Preparation:

In a pan heat some olive oil pour all the vegetables in and sautee until the onions get transparent.

Add the ground meat and seasonings, mix and cook on medium heat until the meat is done. Lower the heat to the minimum and let all the flavours mingle and come together for at least 1 hour. Make sure you do not burn it by checking it constantly and stirring.

Dough

Harina Pan precooked cornmeal from Venezuela.

Warm water

Salt and pepper to taste

I bought the cornmeal at Portabello Market at the Spanish store for 2.25 pounds.

Mix the dough with warm water salt and pepper to taste.

Then go down memory lane by playing with the dough as if you were in preschool playing with clay ;)

Make little balls and then, on a wooden board covered with cling plastic wrap, stretch out the dough . Add a tablespoon of meat in the middle of the dough. Fold over with the cling plastic wrap.With the edge a bowl make the shape of the empanada and make sure to press together the edges so that the meat is not coming out.

Heat enough olive oil in a frying pan to fry the empanadas until they are golden brown.

Pat them dry with a paper towel

And: Buen Provecho!