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Home / Recipes / Meat(282 products)
By Tori McGaugh

Having never cured meat before, I was naturally quite nervous as I imagined that if you stuff it up it would be in the food poisoning kind of way. I was assured that you would 'know' if it had gone bad, so with that in mind off we went.

We opted for a smaller piece of silverside for our first journey into curing meat, however now wish we'd been a little braver and gone for a larger muscle to cure. Next time, definitely.

So hear it is - A Day in the Life of Bresaola, North London Style - courtesy of the Guardian Life & Style. Please note that the below recipe has been adapted by half to reflect the size of the cut.

Preparation time: 30 mins
Curing time: 3 weeks


1 x Silverside

For the Cure:

50g of coarse salt
50g of sugar
2.5g black pepper
2.5g of Prague Powder #2 (available from http://www.sausagemaking.org/acatalog/cure_2.html)
Ground rosemary and juniper berries (optional)

Muslin bag

Week 1:


1) We started by trimming off all surface fat and silverskin. The recipe specified that we didn't try to remove the single vein of silverskin running through the centre of the muscle as the meat will fall apart if you do (besides which, it looks kind of good in the finished product).


2) We made up a dry cure from 50g of coarse salt, 50g of sugar, 2.5g black pepper and 2.5g of Prague Powder #2 (available here http://www.sausagemaking.org/acatalog/cure_2.html ). We opted for just the simple cure, however the Guardian recipe suggests adding ground rosemary and juniper berries.

3) We rubbed half of the cure into the surface of the meat and sealed it in a freezer bag. We put the meat in the bottom of the fridge to marinate and turned it daily (we set an alarm on our phones to ensure that we wouldn't forget). After a week, we removed the meat, dried it with a paper towel and then rubbed with the second half of the cure. We resealed and marinated for a second week.


Week 2:

4) We took it out of the fridge after the specified time, and it actually didn't look that different to when we put it in. We removed the remaining cure and patted it dry with paper towels, then trussed it up - as follows: tie two pieces of string vertically around the meat then tie a series of butchers knots horizontally around.


5) We wrapped it in a small muslin bag (sourced from our local kitchen shop) labelled (weight and datet) and hung, as specified, in a cool and not too dry place. We chose our cellar, right next to the slightly open cellar window (which made me a bit nervous as I half expected to see a mouse hanging off of it each time I went downstairs) - it turned out to be the ideal location. We checked it every couple of days (by taking a good deep sniff for unpleasantness and weighing carefully - you'd know if it is not 'right', off meat smells really nasty).

6) The Guardian recipe suggests removing the muslin for the last week of drying, washing it off with a clean piece of muslin soaked in vinegar if there was any mould forming. We kept the muslin on (for fear of the non-existent mouse).


Week 3:

7) Per the recipe, our Bresaola was ready after 3 weeks, when it had lost 30% of it's labelled weight.


Hubby Ken with the Bresaola. Very pleased!

Here it is, after three weeks of curing.


We sliced and served traditionally on top of rocket with a little olive oil and lemon juice drizzled over the top - unless you have a slicer this can be slightly tricky so we ended up using a tool we picked up in Vietnam that did an OK job. We did a taster test with a store bought bresaola, and it was not too far off, ours was a bit less spiced, which is good to know for next time.

So whilst a bit of a intimidating task, we'd definitely do it again. Scandinavian dried lamb next, perhaps? ;-)

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Home / Recipes / Meat / Glazed Ham(2 products)
By Victoria McGaugh

Preparation time:
24 hrs
Cooking time:
3 hrs


3kg join of ham
5 litres of water
3/4 cup sea salt
1/4 cup sugar
1 star anise
1 tbps cloves
Brown sugar
Orange juice

1. Mix together 5 litres ofwater, 3/4 cup sea salt, 1/4 cup sugar, a star anise and a tablespoon of clovesand bring to the boil. When the mix has cooled, immerse the 3kg joint and leavein the fridge to brine, covered, for 24 hrs. Brining in spiced water drawsout the excess water, while keeping moisture in. 

2. After 24 hrs, wash offthe brine. Place the ham in a large pan, cover with water and bring to theboil. Lower the heat to a gentle simmer and cook, uncovered, for 2.25 hrs,topping up with water as necessary. Turn off the heat and leave the ham to coolin the water.

3. Heat oven to 220C/fan200C/gas 7. Remove the ham from the water and cut away the top layer of fat andskin. Mix brown sugar, honey and mustard together.  Score the fat in acriss-cross and brush half of the sugar, mustard and honey glaze overthe ham, then stud each 'diamond' with a clove.  Mix the remainingglaze with the orange juice. Roast for 30 minutes, basting it every 10minutes with the remaining glaze. Allow the ham to rest for at least 10 minsbefore carving, serve hot or cold.

4. If hot, serve withseasonal greens (we had first crop of the season asparagus) and potato gratin. If served cold, serve with potato salad and waldorf salad with bread.

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Serves 4


500 g pasta (e.g. penne or fusilli)
200 g cooking chorizo
1 handful of wild garlic
1 handful of welsh onion (or small bunch spring onions)
1 tbsp olive oil


1. Boil the pasta in salted water
2. Wash and dry wild garlic leaves and welsh onion tubes
2. Chop the wild garlic and welsh onions (roughly 1 cm wide)
3. Roughly chop the chorizo and fry gently in a wok or pot for 5 minutes
4. If using spring onions add them to the chorizo for about 3 minutes
5. Add the chopped wild garlic and welsh onions and mix with chorizo (they cook almost instantly)
6. Add the pasta and olive oil, mix thoroughly and serve

Source: http://foodfun.blog.co.uk/2007/03/28/wild_garlic_aamp_chorizo_pasta~1990622/

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Pheasant with Parsnip and Apple Mash

With the game season coming to an end there isn’t much time left to enjoy thedelights of pheasant. This week’s recipe pairs it with a tasty parsnip and applemash served with savoy cabbage from Roy and Rita’s farm. Pheasant is a lean birdmaking it a healthy alternative to other meats.


For the mash:

500g maris piper potatoes

250g parsnips

1 large apple - cored and cut into chunks

Knob of butter

Glug of milk


For the pheasant:

10g butter softened
1 tbsp plain flour

2 pheasant supremes

2 tsp olive oil

50ml white wine

150ml chicken stock

Serve with steamed savoy cabbage. Add a knob of butter and seasoning to taste.


1. For the mash: Peel the potatoes and parsnips, cutinto even size chunks. Boil in separate pans of lightly salted boiling waterfor 15-20 mins until tender, adding the apple to the parsnip pan for the final5 mins drain well.

2. Return to one pan. Stir over a low heat for 1 min todrive off the excess moisture. Remove from the heat and mash with butter, milkand seasoning. Keep hot until ready to serve.

3. For the pheasant: Mix the butter and flour togetherin a small bowl or cup. Set aside. Heat the oil in a non-stick or heavy basedfrying pan. Add the pheasant breasts, skin side down and fry over a medium-highheat until golden brown. Turn over. Add the wine to the pan. Allow to boilrapidly for a few seconds until

reduced by about two thirds.

4. Pour in the stock and reduce the heat. Cook at simmeringpoint for a further 5 mins until the pheasant supremes are just cooked through,then remove from the stock and keep warm.

Turn up the heat, whisk the butter and flour mixtureinto the stock in small pieces, continue whisking until

the sauce boils and thickens slightly.

  • Picture of Maris Piper Potatoes (1kg)


    From Ansi McCready of Jacobs Farm, Maldon, Essex

    Great all-rounder - Good for chips, roast, wedges, mash, boiling and jackets.


  • Picture of Maris Piper Potatoes (3kg)


    From Ansi McCready of Jacobs Farm, Maldon, Essex

    Great all-rounder - Good for chips, roast, wedges, mash, boiling and jackets.


  • Picture of Savoy Cabbage


    From Ansi McCready of Jacobs Farm, Maldon, Essex


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Pork belly with rhubarb chutney

The first of our wonderful forced rhubarb has arrived straight from the ‘rhubarb triangle’ and this recipe pairs it with crispy pork belly from Bridget B's farm.


For the rhubarb chutney

    olive oil
    1 small onion, peeled and sliced into half moons
    1 knob fresh ginger, peeled and cut in half
    250 g rhubarb, cut into chunks and washed
    125 g light soft brown sugar
    50 ml red wine vinegar

For the pork belly

    500 g pork belly
    1 lemon, juice only

Serve with steamed purple sprouting broccoli and salad potatoes.

1. For the rhubarb chutney: heat the olive oil in a heavy-based pan and sweat the onion and ginger for 3-4 minutes, or until softened but not coloured.

2. Add the remaining chutney ingredients to the pan and stew gently for about one hour, or until the mixture is thickened and has the consistency of jam. Season, to taste, with salt and freshly ground black pepper, then set aside to cool.

3. Preheat the oven to 220C/gas mark 7.

4. For the pork: season the pork belly with salt and freshly ground black pepper and place onto a rack set over a roasting tray filled with water (the water will stop the oven from filling with smoke from the dripping fat). Roast in the oven for 30 minutes, or until the skin is beginning to brown and crisp up.

5. Turn the oven down to 160C/gas mark 3 and roast the pork for 15 minutes.

6. Squeeze the lemon juice over the skin and continue to roast for a further 20 minutes (the lemon acid will help to crisp up the skin), or until the pork is cooked through and the skin is golden-brown and crisp. Remove the pork from the oven and allow to rest for 30 minutes.

Now that the first of the peppers is here, it’s a great excuse to taste them in all their firm, fragrant glory.  This recipe uses up plenty of leftovers from the fridge to make a visually stunning and satisfying, healthy meal.

About 250g cold cooked chicken, diced
8 evenly-sized peppers
1 onion, diced
1 courgette, diced
1 clove of garlic, crushed
2 tablespoons olive oil
1 tablespoon tomato puree
1 tablespoon chopped fresh thyme
8 fresh bay leaves
300g cooked rice
50g pine nuts, roughly chopped
1 tablespoon chopped fresh parsley
Half a packet of feta cheese ,cut into 8 cubes

1) Preheat your oven to 200 centigrade, 180 fan.  About 1cm from the top of each pepper, cut round the stalk and twist off a lid, then cut away the seeds.  Replace the lids and place in an oven-proof dish which holds them fairly snugly

2) In a frying pan, heat the oil and fry the onion and courgette over a medium heat until softened.  Add the garlic and chicken, stir fry for a minute or so.

3) In a large bowl, combine the rice, thyme, parsley, tomato puree, pine nuts and the contents of the frying pan.  Give this a really good stir.
Half fill each pepper with the mixture.  Place a cube of feta on top then spoon in more filling, patting down fairly firmly.  Place a bay leaf on top of each and replace the lids.  Drizzle with a little more extra virgin olive oil, then pour 150ml water around the base of the peppers.  Cook these, uncovered, in the preheated oven for about 45 minutes until the peppers are beginning to char at the edges.

4) This needs no more than some good bread or a salad to accompany it.  The leftover feta is perfect for a Greek salad or simple filo pastry tart.

By Tiffany Nestour

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Source: BBC Food Online


1 large marrow, peeled
100g/3oz couscous
1 lemon, juice only
2 tbsp olive oil
1 red onion, finely sliced
100g/3oz chorizo, cut into small chunks
1 roasted red pepper, finely sliced
2 vine ripened tomatoes, seeded and chopped
1 tbsp parsley, roughly chopped
1 tbsp mint, roughly chopped
1 tbsp coriander, roughly chopped
salt and freshly ground black pepper

1. Preheat an oven to 200C/390F/Gas 6.
2. For the chorizo, pepper and couscous stuffed marrrow, slice the marrow lengthways and scoop out all the seeds, then place on a roasting tray.
3. Place the couscous in a bowl along with the lemon juice and enough boiling water to cover.
4. Cover with cling film and allow to soak for five minutes.
5. Meanwhile, heat a frying pan until hot then add the olive oil. Add the red onion and stir-fry for 3-4 minutes until just softened. Add the chorizo and fry for a further two minutes until just crisped and the juices are released. Add to the couscous, along with the pepper, tomatoes and herbs.
6. Mix well and season to taste with salt and black pepper. Spoon into the centre of the two marrow halves.
7. Place in the oven for 20 minutes and cook until piping hot and the marrow is just tender.
8. To check if the marrow is done, place the tip of a knife into the side, if it offers just a little resistance it is done.

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Rabbit poached in milk
Serves 4-6
By Donna Ross

I think rabbit is the wild meat the most game-averse eaters can be tempted to try given its mild flavour, and slow cooking it helps this low-fat meat soften and come away from the bone much more readily. Poaching in milk is a method often found in Italian cooking and will give a curdled sauce at the end, which although looking a bit wrong, tastes delicious. Think of it as savoury homemade soft cheese! 

To keep the rabbit as moist as possible, I’d recommend cooking this in a wide, shallow ovenproof casserole dish or lidded sauté pan, sufficiently big to allow you to place the rabbit pieces in a single layer, ideally quite snugly. If it’s also hob-safe, you can save on washing up by cooking everything in one pan.  If you don’t have an ovenproof dish like this, it can be cooked on a very low heat on the hob for the same amount of time.

Prep time: 20 mins
Cooking time: 2 hours
Oven heated to 160c

2-3 tbsp plain flour
1 large onion, diced
2 sticks of celery, diced
2 cloves of garlic, finely chopped
1 tbsp chopped thyme (or 1 tsp dried)
1 tbsp chopped sage (or 1 tsp dried)
1 rabbit, jointed
100ml dry white wine or dry pale sherry
Approximately 1 litre of milk
2 bay leaves
Flat leaf parsley, chopped, to serve

1) Cover a large plate with the flour and season generously with salt and pepper.
2) Add a tablespoon of oil to a large frying pan (or your final cooking vessel if it’s both hob and oven safe).
Fry the onion and celery for a few minutes until softened and the onion is beginning to brown. Add the garlic and herbs and fry for a few more minutes. Scoop the vegetables out of the pan with a slotted spoon and place to one side (I use the inverted lid of the casserole dish to save washing up). Add another tablespoon of oil to the pan.
3) Coat each rabbit portion in flour on all sides, and fry until golden. To get a lovely golden crust, resist the temptation to move the pieces around and leave them alone for as long as you can stand before turning them over. Meat often takes longer than you would think to brown properly. Once the rabbit pieces are browned, pile them to the onion mixture while you deglaze the pan.
4) Add the wine or sherry to the pan and scrape furiously with a wooden spoon or spatula to free the brown bits from the bottom of the pan. Because of the flour, this will thicken quite quickly, but if you stir equally quickly, it will stay smooth. Add some of the milk to thin this mixture down.
Add the onion mixture and rabbit back to the pan. Add the bay leaves. Pour over the rest of the milk, enough to cover the rabbit. Season with salt and pepper and gently mix the sauce and rabbit round, then arrange the rabbit pieces into a single layer if you can. If the rabbit isn’t covered in milk, top up with water or light stock so that the rabbit is covered in liquid.
5) Cut a piece of greaseproof paper that will fit the pan (it doesn’t have to be perfect), scrunch it into a ball and wet it under the tap. Squeeze out the excess water and place on top of the casserole. This will help prevent too much liquid evaporating and the rabbit drying out.
Place the lid on the pan and put it in the oven for 2 hours. If you are cooking on the hob, keep the heat as low as possible on a large ring and check it after about an hour, adding more liquid if necessary.
6) When cooked, the milk will have curdled and separated. If you don’t like the look of this, or prefer a thicker sauce, remove the rabbit pieces and thicken with a little cornflour mixed in with water.  Stir through the parsley before serving.

At this point, you can either serve it as it is as a casserole or if you’ve been able to cook it ahead of time, leave it so the meat is cool enough to handle and strip the meat off the bones.  Gently reheat the boneless stew to serve with potatoes, polenta or rice and the veg of your choice, or as I did in the photo above, stirred through pasta in which case it will certainly serve 6.

I like doing this with rabbit because the distribution of meat across the portions is quite uneven, and this way everyone gets a bit of everything, and the rabbit also goes a lot further.

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Haggis, Neeps and Tatties

Celebrate the famous Scottish poet and lyricist with this traditional Burns Night supper.


    2 x haggis puddings (230g each)
    500g maris piper potatoes
    1 swede (approx. 500g)
    1 cabbage

    300 ml beef stock

    Splash of red wine


1. For the haggis: cook according to the packet instructions, then slit with knife when cooked.
2. For the tatties: place in salted cold water and bring to the boil. Once boiling reduce to a simmer and cook for around 20 minutes. Drain, steam dry and mash with a knob of butter, salt and pepper.
3. For the neeps: chop the swede into chunks and boil in salted water until tender. Drain and roughly mash with a knob of butter, salt and pepper.
4. Boil or steam half a cabbage to have on the side.

5. For the gravy: Melt a knob of butter in a pan and add 1 tbsp of plain flour. Let the flour cook for 1minute and then add the stock and wine a bit at a time making sure there are no lumps of flour. Simmer for 5 mins until thickened.