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!