Antonina’s cannelloni with braised meat (cannelloni di Antonina )
Meaty cannelloni is a staple dish at special occasions in Italy. This recipe includes veal mince, mozzarella and a rich tomato sauce. Serve as a delicious alternative to lasagne or ragù.
Lamb browned in its sauce (lamb kosha)
Mallika is young and pretty. she has a blog in which she discusses her rushed life as the working mother of two small children, with many tips on cooking for her family. To hurry things along, she uses a pressure cooker, which is commonly used throughout India to save time and fuel. If you do not have one, follow this general recipe using a wide, heavy-based pan. Once the meat has browned, add 250 ml of water and bring to the boil. Cover, reduce the heat to low and cook gently for 1¼-2…
Lebanese garlic sauce (toum)
Toum is the definitive garlic sauce, perfect for serving the same way you would mayonnaise: with grilled chicken, Lebanese-style, or simply as a condiment for sandwiches, meats and salads. It's like a mayonnaise, except this recipe uses garlic instead of eggs!
Grilled meats with ezme and tomato salad
Meaning "to crush" in Turkish, spicy ezme ranges from a salad-like side dish through to a smooth sauce. Its deep-red colour is from the combination of tomatoes, red capsicum, pomegranate molasses and chillies, and is one of the most popular meze dishes on tables all over Turkey. It is often served quite chunky over hummus, but we’ve blended it smooth to serve over meats. You will need 4 metal skewers for this recipe.
Ragù alla napoletana (il ragù di Gennaro)
This has to be my favourite dish, as it’s so reminiscent of my childhood. Historically meat ragù was slow-cooked in terracotta pots for up to 12 hours, which may seem absurd, but believe me the taste was amazing. Ragù is the traditional Sunday lunch for most southern Italian families: the tomato sauce dresses the pasta and the meat is served as a main course. Ragù is so popular that it is even featured in a 1990 Sophia Loren film, Saturday, Sunday, Monday. In one scene Sophia goes to the…
Veal osso buco with anchovy gremolata
Osso buco is an Italian braise that uses one of the top braising cuts from a veal or beef carcass, either the shank or shin, which is cut into thick slices through the bone. The meat is braised in a rich tomato sauce and the dish itself has become an Italian classic. For a luxurious meal indeed, serve it with saffron risotto. Chef Nino Zoccali likes to use the best veal he can find for this recipe, such as White Rocks Veal from Western Australia. "The natural intra-muscular connective tissue…
Sweet chicken curry
This chicken in this Indian curry recipe is roasted on the bone, then heated through again in the sauce resulting in rich intensely flavoured meat. Serve this curry with plain rice, accompanied by a mixed salad with a lemon and thyme vinaigrette dressing.
American-style barbecue sauce and brisket
This is Sadie’s family recipe for an American-style barbecue sauce. Don’t be scared by the list of ingredients, as most are commonplace, and if you make a double batch, it freezes well for later use. I love it on pork spare ribs, marinated overnight, then roasted over a low heat on a smoky barbecue or chargrill. The marinade is also perfect for beef brisket, cooked long and slow on a smoky covered barbecue. Brisket is a great tasting cut – it’s hidden around a lot of fat and bone, which…
Crispy roast pork belly | Ever wanted to recreate the magic of crispy Asian pork belly at home? Keep reading! With tender meat, incredible crackling and a dipping sauce of coconut sugar, star anise, ginger and chilli, this recipe is the perfect centrepiece for a dinner party or Asian banquet.
Ali Nazik kebab
When you say kebab, most Australians think of a doner kebab – shaved meat wrapped in flatbread with additions of salad and sauce. Here, we discover what a traditional Turkish kebab is, originating from the Gaziantep region: chunks of meltingly sweet lamb mixed with pistachio nuts, cooked on a charcoal barbecue and served with a smoked eggplant and garlic yoghurt sauce, in a chat with and recipe by Efendy Restaurant chef Somer Sivrioglu.
Bolognese alla Olimpia | This recipe is a step up from your average bolognese sauce. Various different types of meat, lots of herbs and gentle slow cooking add real depth of flavour to this Italian sauce.
Char sui (chinese bbq pork)
I wondered about the authenticity of this recipe and how tomato sauce fits into the equation, but tomato sauce is indeed used as an alternative to red food colour in many Cantonese cookery books from the 1960s. At a pop-up Sunday yum cha I did, this item was the most popular. At yum cha, dumplings dominate the menu, or rather trollies, but don’t overlook the plates of Chinese meats (duck, pork and chicken). Such delicious foods scream for a palate-cleansing, cold Asian pale or light lager.
Soy and sake beef with ponzu
Don Cameron of Stillwater River Cafe says this is his favourite recipe for beef fillet, inspired by a trip to Japan. The sake in the ponzu sauce melts the meat, which is enriched with dark flavours of soy, parsnip and black mushroom.
Meat loaf with tomato sauce | Let the family feast on this deliciously moist meatloaf, served with a rustic tomato sauce. It's a great recipe for getting the kids involved with - they'll love combining the mince mixture with their hands - and leftovers are extra tasty the next day.