Meat Main Courses

Whether you want to brighten up a pork chop or cook a gourmet-style curry, you need a great sauce. Bought ones are okay but too often they taste a bit synthetic. However, with some simple added ingredients to give them individuality and authenticity, they can be cunningly disguised. So with these and some other storecupboard additions you can create gastronomic delights that would impress even the greatest chefs. And, best of all, you most definitely won’t have to spend hours slaving over a hot stove!

Pork chops with grainy mustard jus on rosti

Pork chops are so easy to cook. Here, I’ve flavoured them with sage and smothered them in a simple sauce made of smooth crème fraîche with wholegrain mustard and a good dash of brandy to give it a bit of a kick. Serve the pork on golden potato cakes for a complete and delicious meal.

Serves 4

4 pork chops

4 pinches of dried sage

Salt and freshly ground black pepper

A good knob of butter or margarine

15 ml/1 tbsp olive oil

4 frozen rosti

30 ml/2 tbsp brandy

200 ml/7 fl oz/scant 1 cup crème fraîche

30 ml/2 tbsp wholegrain mustard

A pinch of caster (superfine) sugar

4 sprigs of fresh parsley, to garnish

To serve

Spinach or broccoli

1 Season the chops with the sage and a little salt and pepper.

2 Heat the butter or margarine and oil in a large frying pan (skillet). Add the chops and fry (sauté) quickly on both sides to brown. Turn down the heat and cook for about 15 minutes until cooked through, turning once or twice. Transfer to a plate and keep warm.

3 Meanwhile, cook the rosti under a preheated grill (broiler) until golden on both sides and cooked through. Keep warm.

4 Add the brandy to the juices in the frying pan. Stir in the crème fraîche and mustard and cook gently, stirring all the time, until bubbling and well blended. Season to taste with the sugar and salt and pepper.

5 Transfer the rosti to warm plates and top each with a chop. Pour any juices on the plate back into the sauce and stir. Spoon a little sauce over each chop and garnish each plate with a sprig of parsley. Serve with spinach or broccoli.

Pork steaks with spicy wedges and cheese and chive dip

This brilliant barbecue sauce I use to make this dish is nothing more than the bottled table variety but, once cooked, it tastes as if it took hours to prepare. Frozen potato wedges are given an exciting twist with the addition of a mixture of spices, and the dip takes just a minute or two to make.

Serves 4

4 pork shoulder steaks

A little oil for greasing

60 ml/4 tbsp bottled barbecue table sauce

700 g/1½ lb frozen potato wedges

15 ml/1 tbsp ground cumin

15 ml/1 tbsp ground coriander (cilantro)

1.5 ml/¼ tsp chilli powder

Salt and freshly ground black pepper

200 g/7 oz/scant 1 cup medium-fat soft cheese with chives

60 ml/4 tbsp milk

To serve

A mixed salad

1 Put the steaks in a lightly oiled baking tin (pan). Spread half the sauce over. Turn the steaks over and spread the other sides with the remaining sauce.

2 Cook in the centre of a preheated oven at 200˚C/400˚F/gas 6/fan oven 180˚C for 20 minutes. Turn the steaks over.

3 Arrange the potato wedges in a separate baking tin. Mix the spices with 5 ml/1 tsp salt and a good grinding of pepper and sprinkle over. Toss with the hands to coat well.

4 Put the potatoes towards the top of the oven and continue to cook for 30 minutes, turning the wedges over once, until the potatoes are golden and the steaks are coated in a rich glaze.

5 Meanwhile, mix the cheese and chives with the milk to form a dipping sauce. Season to taste with salt and pepper. Spoon into four small pots. Transfer the steaks and potato wedges to warm plates and put a pot of dip to one side of each. Serve with a mixed salad.

Pork tenderloin wrap with cheese fondue

This is so easy – no pre-cooking and no difficult sauces. If your tenderloin is a little long for the pastry, cut off the extra piece, season it as for the rest of the meat and wrap it in oiled foil. Bake it alongside the pork roll and slice it to serve with the pastry end slices, which never seem to have much meat in them.

Serves 4–6

450 g/1 lb pork tenderloin, trimmed of any sinews

Salt and freshly ground black pepper

5 ml/1 tsp dried thyme

1 ready-rolled sheet of frozen puff pastry (paste), thawed

12 slices of German salami

1 egg, beaten

For the fondue

1 garlic clove, halved

100 g/4 oz/½ cup cheese spread

120 ml/4 fl oz/½ cup crème fraîche

15 ml/1 tbsp kirsch or vodka

Sprigs of fresh parsley, to garnish

To serve

New potatoes and broccoli

1 Preheat the oven to 190˚C/375˚F/gas 5/fan oven 170˚C. Season the pork all over with salt, pepper and the thyme.

2 Lay the pastry on a board. Lay half the salami slices overlapping down the centre. Top with the pork, then lay the remaining salami over to cover it completely. Brush the edges of the pastry with beaten egg.

3 Wrap the pork in the pastry and place it sealed-side down on a dampened baking (cookie) sheet. Make 11 small slashes at intervals in the pastry where it will be sliced after cooking.

4 Brush the pastry all over with beaten egg, then bake in the oven for 40 minutes until risen and golden. Leave to rest in a warm place for 5 minutes.

5 Meanwhile, rub the garlic round the inside of a small saucepan. Add the cheese, crème fraîche and kirsch or vodka. Heat through, stirring until blended, thick and smooth. Season with pepper.

6 Cut the pork roll into 12 thick slices. Lay two or three slices on each of six or four warm serving plates and spoon a little fondue over. Garnish with sprigs of parsley and serve with new potatoes and broccoli.

Succulent beef layer with crunchy water chestnuts

This is based on a recipe that traditionally takes four hours to cook initially – and that’s just to tenderise the steak before putting the dish together. Here I use canned stewed steak but I promise you no one will ever guess. It’s meltingly tender, rich and delicious when mixed with the rest of the ingredients.

Serves 4

4 large potatoes, scrubbed

2 x 435 g/15 oz/large cans of stewed steak in gravy

1 x 225 g/8 oz/small can of water chestnuts, drained

100 g/4 oz button mushrooms, sliced

1 x 295 g/10½ oz/medium can of condensed cream of mushroom soup

Freshly ground black pepper

To serve

Broccoli and baby carrots

1 Prick the potatoes with a fork and either bake in the microwave or boil in water for 15 minutes until almost tender. Drain, if necessary. Cut into slices.

2 Spoon the steak into a fairly shallow medium-sized ovenproof dish. Slice the water chestnuts and scatter over the surface with the mushrooms.

3 Spoon half the soup over and add a good grinding of pepper. Arrange the potato slices overlapping on the top.

4 Mix the remaining soup with 45 ml/3 tbsp water. Spread over the surface of the potatoes. Bake in a preheated oven at 200˚C/400˚F/gas 6/fan oven 180˚C for about 45 minutes until golden on top and the potatoes are cooked through.

5 Serve hot with broccoli and baby carrots.

Braised lamb steaks with rich tomato and basil sauce

Many of the sauces in this book are made with condensed soups. Here I just use ordinary cream of tomato soup; once it’s mixed with the meat juices and a little basil, the flavour is outstanding. If you like, you could try adding a swirl of soured cream or crème fraîche on each lamb steak just before serving, for added richness.

Serves 4

4 lamb leg steaks

Salt and freshly ground black pepper

15 ml/1 tbsp olive oil

2 onions, thinly sliced

1 x 400 g/14 oz/large can of cream of tomato soup

5 ml/1 tsp dried basil

350 g/12 oz tagliatelle

A good knob of butter or margarine

30 ml/2 tbsp chopped fresh parsley, to garnish

To serve

A large green salad

1 Season the steaks with a little salt and pepper. Heat the oil in a flameproof casserole dish (Dutch oven). Add the lamb steaks and brown quickly on both sides. Remove from the pan.

2 Add the onions to the pan and brown quickly for 2–3 minutes, stirring. Lay the lamb on top of the onions.

3 Spoon the soup over and sprinkle with the basil. Cover with a lid or foil and transfer to a preheated oven at 180˚C/350˚F/gas 4/fan oven 160˚C and cook for about 1 hour or until really tender.

4 Meanwhile, cook the tagliatelle according to the packet directions. Drain thoroughly, return to the pan and toss in the butter or margarine.

5 Pile the tagliatelle on to warm serving plates. Put a lamb steak and a little of the sauce to one side. Sprinkle with parsley and serve with a large green salad.

Italian-style roast lamb with garlic flageolet

For this dish, I use the sort of Bolognese sauce you are supposed to add minced beef to for the popular spaghetti dish, but instead it’s poured over the lamb for a glorious, rich, tomato-based sauce. The flavours marry perfectly. This also tastes good served with Galette Lyonnaise.

Serves 6

1 frozen boned and rolled shoulder of lamb, thawed

1 x 500 ml/17 fl oz jar of pasta sauce for Bolognese

30 ml/2 tbsp sliced black olives

Salt and freshly ground black pepper

2 x 350 g/12 oz/medium cans of flageolet beans

1 large garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)

15 ml/1 tbsp chopped fresh or frozen parsley

To serve

Ciabatta bread and a green salad

1 Preheat the oven to 160˚C/325˚F/gas 3/fan oven 145˚C. Put the lamb in a large shallow casserole dish (Dutch oven), pour the sauce over and add the olives. Season with salt and pepper.

2 Cover and cook in the oven for 3 hours.

3 Meanwhile mix the beans with the garlic and a little salt and pepper in a smaller ovenproof dish. Cover and place in the oven for the last 45 minutes to heat through. Drain and stir in the parsley.

4 Lift the lamb out of the sauce and cut into thick slices. Arrange on warm plates. Spoon off any excess fat from the sauce, stir and spoon the sauce over the lamb. Pile the beans to one side. Serve with ciabatta bread and a green salad.

Cassoulet

The traditional version of this rustic dish usually takes hours to prepare and cook – but we can change that with my quick version. You’ll still be able to serve a rich mixture of meats and beans flavoured with vegetables and herbs, which makes a wonderfully easy, hearty meal.

Serves 4

15 ml/1 tbsp olive oil

1 onion, chopped

1 carrot, chopped

2 celery sticks, chopped

2 garlic cloves, crushed, or 7.5 ml/1½ tsp garlic purée (paste)

4 slices of belly pork

225 g/8 oz pork chipolata sausages

4 chicken legs

2 x 425 g/15 oz/large cans of haricot (navy) beans, drained

450 ml/¾ pt/2 cups chicken stock, made with 1 stock cube

15 ml/1 tbsp golden (light corn) syrup

5 ml/1 tsp Dijon mustard

Salt and freshly ground black pepper

1 bouquet garni sachet

2 Weetabix

50 g/2 oz/½ cup grated Cheddar cheese

A little chopped fresh or dried parsley, to garnish

To serve

French bread and a green salad

1 Heat the oil in a flameproof casserole dish (Dutch oven). Add the onion, carrot, celery and garlic and fry (sauté) for 2 minutes, stirring.

2 Cut the pork into chunks, discarding the rind and bones, and halve the sausages. Add to the casserole with the chicken and cook, stirring and turning for a few minutes to brown.

3 Add the beans, stock, syrup, mustard, a little salt and pepper and the bouquet garni. Bring to the boil, stir, then put on the lid.

4 Transfer to a preheated oven at 180˚C/350˚F/gas 4/fan oven 160˚C for 1 hour.

5 Crush the Weetabix and mix with the cheese.

6 Taste the cassoulet and re-season, if necessary. Discard the bouquet garni. Turn up the oven to 200˚C/400˚F/gas 6/fan oven 180˚C.

7 Sprinkle the cheese mixture over the surface and return to the oven for 15 minutes until golden.

8 Sprinkle with the parsley and serve hot with French bread and a green salad.

Swiss steak with baby jackets

This casserole tastes so rich and delicious, you’d think it took hours to prepare. The trick is that there’s no fiddly preparation or pre-cooking of any of the ingredients. You simply chuck in all the meat and vegetables, stir them together, add some seasoning and let it cook – it couldn’t be easier!

Serves 4

700 g/1½ lb diced stewing steak, trimmed of excess fat and any gristle

1 bunch of spring onions (scallions), trimmed and chopped

1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)

1 x 400 g/14 oz/large can of chopped tomatoes

100 g/4 oz baby button mushrooms or 1 x 300 g/11 oz/medium can, drained

45 ml/3 tbsp tomato purée (paste)

5 ml/1 tsp caster (superfine) sugar

2.5 ml/½ tsp dried mixed herbs

5 ml/1 tsp celery salt

Freshly ground black pepper

12 small potatoes, scrubbed

A little sunflower oil

60 ml/4 tbsp soured (dairy sour) cream

A little dried parsley, to garnish

To serve

Broccoli and mangetout (snow peas)

1 Mix together the meat, spring onions, garlic, tomatoes, mushrooms, tomato purée, sugar, herbs, the celery salt and a good grinding of pepper in a casserole dish (Dutch oven). Place in a preheated oven at 160˚C/325˚F/gas 3/fan oven 140˚C and cook for 2½ hours, stirring once or twice.

2 Meanwhile, rub the potatoes with a little oil and salt and place on a baking (cookie) sheet. Bake towards the top of the oven for the last hour of cooking.

3 Spoon the casserole on to warm plates. Add a swirl of soured cream to each and dust the edges of the plates with a little dried parsley. Serve with the potatoes, broccoli and mangetout.

Lamb tagine with apricots and couscous

Using frozen diced lamb saves time and effort when you are cooking, and canned apricots give the delicious sweet flavour so popular in Moroccan cooking. There is no pre-cooking necessary either; simply mix and cook, but your guests will be convinced you’ve been taking lessons in North African cooking!

Serves 4

700 g/1½ lb frozen diced stewing lamb, thawed

5 ml/1 tsp ground cinnamon

5 ml/1 tsp ground ginger

5 ml/1 tsp ground cumin

2.5 ml/½ tsp salt

1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)

1 onion, chopped

Freshly ground black pepper

1 x 410 g/14 oz/large can of apricot halves

450 ml/¾ pt/2 cups lamb or vegetable stock, made with 1 stock cube

30 ml/2 tbsp tomato purée (paste)

225 g/8 oz/11/3 cups couscous

30 ml/2 tbsp chopped fresh coriander (cilantro), to garnish

1 Put the meat with all the spices, the salt, garlic, onion and a good grinding of pepper in a flameproof casserole dish (Dutch oven). Toss with your hands to coat completely.

2 Stir in the apricots and their juice, the stock and tomato purée. Bring to the boil, cover, reduce the heat and simmer gently for 1½–2 hours until the meat is really tender, stirring once or twice. Taste and re-season if necessary.

3 Meanwhile, cook the couscous according to the packet directions. Fluff up with a fork.

4 Spoon the couscous on to warm plates and top with the tagine. Sprinkle with the coriander and serve.

Rustic rigatoni on crunchy courgette ribbons

Some people might balk at using canned minced beef, but for this dish it really does give excellent results as long as you make sure you use good-quality minced steak. It makes it taste like an authentic Italian speciality and I guarantee you’ll love the results. It really couldn’t be simpler or more delicious.

Serves 4

225 g/8 oz rigatoni

1 x 425 g/15 oz/large can of minced steak with onions

5 ml/1 tsp dried mixed herbs

50 g/2 oz/½ cup grated Cheddar cheese

50 g/2 oz/½ cup grated Mozzarella cheese

4 large courgettes (zucchini)

15 ml/1 tbsp olive oil

15 g/½ oz/1 tbsp butter or margarine

60 ml/4 tbsp fresh breadcrumbs

1 Cook the pasta according to the packet directions. Drain and return to the pan.

2 Stir in the meat and herbs and heat through, stirring.

3 Preheat the grill (broiler). Spoon the mixture into a flameproof serving dish and top with the cheeses. Cook under the grill until golden and bubbling.

4 Meanwhile, pare the courgettes into long ribbons with a potato peeler. Cook in boiling lightly salted water for 2 minutes, then drain. (Alternatively place them in a steamer over the pan of pasta while it’s cooking for 2–3 minutes.)

5 Heat the oil and butter or maragarine in a frying pan (skillet). Add the breadcrumbs and cook, stirring, until crisp and golden. Add the courgettes and toss to coat completely.

6 Pile the courgette ribbons on to warm plates. Top each with a quarter of the pasta bake and serve.

Beef wellington without the fuss

This is a dinner-party classic that many people buy from a supermarket rather than make themselves because they think it’s too complicated. I guarantee my simple version will impress even the most discerning of guests. When wrapping the meat in pastry, imagine you are wrapping up a present, and tuck any joins underneath.

Serves 6

25 g/1 oz/2 tbsp butter

6 small fillet steaks, about 100 g/4 oz each

350 g/12 oz frozen puff pastry (paste), thawed

225 g/8 oz smooth liver pâté

6 good pinches of dried thyme

Salt and freshly ground black pepper

1 egg, beaten

2 x 170 g/6 oz/small cans of creamed mushrooms

45 ml/3 tbsp milk

15 ml/1 tbsp brandy

Sprigs of fresh parsley, to garnish

To serve

A selection of baby vegetables

1 Melt the butter in a frying pan (skillet). Add the steaks and brown quickly on both sides. Remove from the heat.

2 Cut the pastry into six equal portions and roll out each to an 18 cm/7 in square.

3 Spread the pâté over the centre of each square, top with the steaks, then sprinkle with the thyme and a little salt and pepper.

4 Brush the edges of the pastry with water and wrap over the meat to form sealed parcels.

5 Place sealed-sides down on a dampened baking (cookie) sheet and brush with beaten egg to glaze. Make any pastry trimmings into leaves, arrange on top and brush with more egg.

6 Bake in a preheated oven at 220˚C/425˚F/gas 7/fan oven 200˚C for 20 minutes until puffy and golden brown.

7 Meanwhile, put the mushrooms in a saucepan with the milk and brandy. Heat through, stirring. Transfer the pies to warm plates, spoon the sauce to one side and garnish each plate with sprigs of parsley. Serve with baby vegetables.

Fast thai-style red beef and potato curry

Using tender good-quality steak may be more expensive than some other cuts, but it means you can cook a Thai curry with a really authentic flavour in next to no time. You can buy a cook-in red curry sauce, but this is cheaper and just as easy. Add a handful of raw cashew nuts with the tomatoes if you like them.

serves 4

450 g/1 lb lean sirloin or rump steak

15 ml/1 tbsp sesame or sunflower oil

1 onion, chopped

45 ml/3 tbsp Thai red curry paste

1 x 400 ml/14 fl oz/large can of coconut milk

2 large potatoes, peeled and each cut into 6 chunks

3 tomatoes, quartered

A few torn coriander (cilantro) leaves, to garnish

To serve

Thai jasmine rice or Chinese egg noodles

1 Cut the meat into small cubes, discarding any fat or gristle.

2 Heat the oil in a large frying pan (skillet). Add the onion and meat and stir-fry for 2 minutes, turning the cubes of steak over until browned on all sides.

3 Add the curry paste and fry 30 seconds, then stir in the coconut milk and potatoes. Bring to the boil, stirring, then turn down the heat, cover and simmer very gently for 35 minutes.

4 Add the tomatoes and simmer uncovered for a further 5 minutes until the potatoes and beef are tender and the tomatoes are cooked but still have some shape. The sauce should still be fairly thin.

5 Serve garnished with a few torn coriander leaves on a bed of Thai jasmine rice or Chinese egg noodles.

Sautéed steak with creamy pepper sauce

Soft cheese with peppercorns makes the perfect sauce for steak, which is quick and easy to cook to perfection. Simply thin the soft cheese with a little milk and stir it into the cooking juices. It tastes just like a restaurant speciality but it is so easy you simply can’t get it wrong!

Serves 4

4 thin frying (sautéing) steaks

Salt and freshly ground black pepper

A little bottled lemon juice

15 ml/1 tbsp olive oil

15 g/½ oz/1 tbsp butter

80 g/3¼ oz/1 small pack of medium-fat soft cheese with black pepper

45 ml/3 tbsp milk

A little chopped fresh or dried parsley, to garnish

To serve

Golden Glazed Potatoes and mangetout (snow peas)

1 Put the steaks one at a time in a plastic bag and beat with a rolling pin or meat mallet to flatten and tenderise. Season with salt and pepper and add a sprinkling of lemon juice.

2 Heat the oil and butter in a large frying pan (skillet). Add the steaks and fry (sauté) for 1–2 minutes until browned (you may need to cook them two at a time). Turn them over and cook the other sides. Transfer to a plate and keep warm.

3 Add the cheese to the pan juices with the milk and cook gently, stirring all the time, until blended and a rich, smooth sauce is formed. Add a dash more milk if necessary.

4 Transfer the steaks to warm serving plates. Pour any steak juices from the plate back into the sauce and stir in. Spoon over the steaks and sprinkle with chopped parsley. Serve with Golden Glazed Potatoes and mangetout.

Nutty mint-glazed lamb with cheesy hash potatoes

The nutty glaze in this recipe is no more than bottled mint jelly, ready-chopped nuts and a hint of garlic. The steaks are served on bought hash browns baked with a cheese topping – ridiculously easy, remarkably good! If you don’t like nuts, simply glaze with the mint jelly and garlic.

Serves 4

4 lamb shoulder or chump steaks

60 ml/4 tbsp mint jelly

60 ml/4 tbsp chopped mixed nuts

1 small garlic clove, crushed, or 2.5 ml/½ tsp garlic purée (paste)

15 g/½ oz/1 tbsp butter for greasing

1 x 700 g/1½ lb bag frozen hash browns

100 g/4 oz/1 cup grated Cheddar cheese

300 ml/½ pt/1¼ cups lamb or beef stock, made with 1 stock cube

Salt and freshly ground black pepper

Dried parsley, to garnish

To serve

Peas and baby carrots

1 Preheat the oven to 200˚C/400˚F/gas 6/fan oven 180˚C. Trim any excess fat from the steaks. Melt the jelly in a small saucepan and stir in the nuts and garlic. Brush all over the steaks on both sides.

2 Grease a baking tin (pan) with the butter. Lay the steaks in it.

3 Lay the hash browns in a shallow rectangular ovenproof serving dish, arranging them so they fit together neatly side by side. Place the hash browns on the top shelf of the oven and the lamb on the shelf just above the centre. Bake for 15 minutes.

4 Scatter the cheese evenly all over the top of the hash browns, return to the oven and bake for a further 15 minutes until golden and bubbling and the meat is tender and richly glazed. Leave the cheese hash in the oven while you prepare the jus. Carefully lift the meat out of the dish and keep warm.

5 Pour the stock into the pan and boil rapidly, scraping up any sediment, until slightly thickened and reduced. Season to taste.

6 Cut the hash brown ‘cake’ into four portions and transfer a portion to each of four warm plates. Rest the lamb steaks against the ‘cakes’ and spoon the jus over. Dust the edge of the plate with dried parsley and serve with peas and baby carrots.

One-step choucroute garni

You can buy this delicious dish in many French street markets. Making it normally takes ages and involves long, very slow cooking. Here the ingredients are simply mixed together and baked for just 1 hour (but it can sit in the oven for a lot longer if necessary). It is almost indistinguishable from the real thing but is a total cheat.

Serves 4

700 g/1½ lb jar sauerkraut, drained

1 smoked pork ring, cut into chunks

450 g/1 lb piece of cooked smoked pork loin, cut into large chunks

4 fatty thick unsmoked streaky bacon rashers (slices), cut into chunks

150 ml/¼ pt/2/3 cup dry white wine

150 ml/¼ pt/2/3 cup chicken stock, made with ½ stock cube

2 cloves

1 bay leaf

Salt and freshly ground black pepper

A little chopped fresh or dried parsley, to garnish

To serve

Plain boiled potatoes and mustard

1 Preheat the oven to 180˚C/350˚F/gas 4/fan oven 160˚C. Put all the ingredients except the salt and pepper and parsley in a casserole dish (Dutch oven). Season lightly with salt and add lots of pepper.

2 Cover and bake in the oven for 1 hour. Remove the cloves and bay leaf, taste and re-season if necessary. Sprinkle with parsley and serve with plain boiled potatoes and mustard.