List of recipes using "Meat": 53 recipes

[Lentil and cold-meat salad]
Lentil and cold-meat salad
This salad combines lentils, chunks of cooked meat, sliced hard-boiled eggs, shallot and herbs, with a good vinaigrette dressing.
8,6003.8/5 for 17 ratings 43 min.
[Crab Cakes]
Crab Cakes
These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.
9,4214.7/5 for 18 ratings 1 hour 3 min.
[Boeuf (beef) bourguignon]
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
105,822 32.5/5 for 2 ratings 4 hours 20 min.
[Carbonnade]
Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.
36,408 14/5 for 4 ratings 2 hours 44 min.
[Cured Pork Belly With Lentils]
Cured Pork Belly With Lentils
Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats...
6,8174/5 for 18 ratings 3 hours 19 min.
[Duo of slow-cooked pork]
Duo of slow-cooked pork
Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.
1,283 4 hours 49 min.
[Express chilli con carne]
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.
79,9503.8/5 for 18 ratings 33 min.
[Fillet of beef in a rosemary crust]
Fillet of beef in a rosemary crust
This is a sophisticated way to cook beef fillet (tenderloin): we make an unleavened bread dough (which will not be eaten), adding plenty of salt and lots of roughly chopped springs of rosemary. The beef fillet is seared all over in a frying pan, then wrapped in the dough before being cooked in a hot...
5,076 14.8/5 for 12 ratings 50 min.
[Five hours poultry]
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
86,1203.8/5 for 17 ratings 5 hours 12 min.
[Hamburgers]
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
86,2934.8/5 for 20 ratings 33 min.
[Involtinis]
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
79,9554.4/5 for 11 ratings 2 hours 51 min.
[Melt-in-the mouth meat and vegetables in a sealed casserole]
Melt-in-the mouth meat and vegetables in a sealed casserole
In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks. To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed. By the end of cooking, the vegetables will be...
4,1214.1/5 for 16 ratings 5 hours 28 min.
[Mexican-style pork medallions ]
Mexican-style pork medallions
For this recipe with a Mexican flavour (New Mexican, actually), I have used tender medallions of pork fillet mignon. These are first marinated in a spicy oil then pan-fried with the remaining marinade. Serve with green beans and sauce made with a reduced vegetable stock in the frying pan.
5,1145/5 for 1 ratings 44 min.
[Pâté de campagne]
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
108,805 24/5 for 1 ratings 7 hours 54 min.
[Paté en croute (terrine in a pie crust)]
Paté en croute (terrine in a pie crust)
The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.
48,918 134.3/5 for 15 ratings 6 hours 49 min.
[Pork chops with a duo of brassicas]
Pork chops with a duo of brassicas
In this recipe, the pork chops are pan-fried and served with a sauce of the reduced pan juices and white-wine, and two different brassicas: Brussels sprouts and romanesco.
4,6164.3/5 for 12 ratings 46 min.
[Pork Chops with Rosemary]
Pork Chops with Rosemary
This recipe is cooked in two stages: the chops are flash-fried in a pan, then finished more slowly in the oven. Towards the end of cooking, you can top the meat with slices of cheese, if you like.
4,8974.6/5 for 14 ratings 26 min.
[Pork roast with herbs]
Pork roast with herbs
A succulent joint of pork, slow-roasted with herbs and served with baby potatoes cooked in the meat juices.
893 4 hours 37 min.
[Potted meat (rillettes)]
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
93,338 25/5 for 1 ratings 6 hours 46 min.
[Tomato meat balls]
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.
54,8565/5 for 13 ratings 30 min.
[Two-stage beef chuck ]
Two-stage beef chuck
This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.
17,3934.3/5 for 20 ratings 3 hours 57 min.
[Veal Chop With Assortment of Vegetables]
Veal Chop With Assortment of Vegetables
The veal chop in this recipe is cooked in two stages: flash fried first to brown it all over, then gently roasted in the oven. The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).
6,3725/5 for 1 ratings 2 hours 27 min.
[Algerian brik rolls]
Algerian brik rolls
In this recipe, the brik (or filo) rolls are filled with fried minced meat, flavoured with cous-cous spices, garlic and onion.
9,4935/5 for 1 ratings 37 min.
[Cassoulet]
Cassoulet
Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
25,7854.1/5 for 16 ratings 16 hours 9 min.
[Cauliflower "moelleux" in ramekins]
Cauliflower "moelleux" in ramekins
This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness. This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham.
864 58 min.
[Couscous]
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
85,9444.3/5 for 4 ratings 2 hours 36 min.
[Gisèle's Pasties]
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.
10,6053.8/5 for 12 ratings 1 hour 14 min.
[Gratin Parmentier]
Gratin Parmentier
Here, a potato gratin meets hachis Parmentier (minced beef topped with mashed potato): 2 layers of potato around a layer of pre-cooked minced meat.
1,7304/5 for 2 ratings 1 hour 22 min.
[Hachis parmentier : meat with mashed potato and cheese]
Hachis parmentier : meat with mashed potato and cheese
A typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here, you need "what you have left"...
106,357 24.4/5 for 18 ratings 1 hour 22 min.
[Hotpot my grandmother's way ]
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
69,7155/5 for 1 ratings 4 hours 7 min.
[Moussaka]
Moussaka
Here is my personal version of this famous recipe from the eastern Mediterranean. It's a kind of gratin, made with layers of aubergines, cooked meat with tomatos and bechamel sauce with cheese.
120,956 14/5 for 1 ratings 2 hours 53 min.
[Oxtail Parmentier]
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
106,8944.7/5 for 12 ratings 5 hours 46 min.
[Potimarron braised in meat jus]
Potimarron braised in meat jus
This is a very quick and simple recipe which makes an excellent accompaniment for roast meat, for example. It is also a good Sunday night dish.
2,351 1 hour 5 min.
[Quick stuffed courgettes]
Quick stuffed courgettes
This is a relatively rapid way to prepare stuffed courgettes, using ready-made items that you can take out of the fridge or freezer at the last minute (or nearly).
3,2274.4/5 for 19 ratings 1 hour 6 min.
[Rustic chicken and mushroom pie]
Rustic chicken and mushroom pie
This homely looking pie gets back to what good, old-fashioned pies are all about: it's round, deep and has both a proper bottom and lid. The one small concession to modernity is the use of puff pastry for a lighter, crisper crust. The filling combines mushrooms, leeks and diced chicken in a cream...
3,196 1 hour 35 min.
[Spaghetti Bolognese]
Spaghetti Bolognese
Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.
11,5853.8/5 for 21 ratings 1 hour 19 min.
[Stuffed cabbage leaves]
Stuffed cabbage leaves
The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.
10,4655/5 for 13 ratings 1 hour 23 min.
[Stuffed tomatoes and courgettes]
Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling.
76,6793.8/5 for 11 ratings 1 hour 50 min.
[Upside-down Parmentier]
Upside-down Parmentier
Parmentier is a French version of shepherd's pie. This variation has slow-cooked meat on top of the mashed potato (purée), instead of underneath. A red-wine sauce adds the finishing touch.
29,4454.2/5 for 12 ratings 6 hours 7 min.
[Winegrowers' sausage casserole]
Winegrowers' sausage casserole
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
2,468 2 hours 36 min.
[Lumberjack turnovers]
Lumberjack turnovers
These are small stuffed bread turnovers (similar to calzone), made with fougasse dough and filled with bacon, mushrooms, onions, cheese and tomato sauce. Lovely and golden-brown after baking, they are best eaten hot or while still warm.
24,2085/5 for 13 ratings 3 hours 45 min.
[Marchand de vin sauce]
Marchand de vin sauce
The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish. This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold.
28,4134.1/5 for 16 ratings 34 min.
[Meatballs]
Meatballs
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.
64,5834.6/5 for 8 ratings 43 min.
[Roquefort sauce]
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.
58,7664.9/5 for 11 ratings 22 min.
[Sausagemeat]
Sausagemeat
Sausagemeat is a mixture of fatty pork (belly bacon here) with leaner meat, all minced and seasoned. In this version I have used veal as the additional meat.
10,0213.8/5 for 17 ratings 15 min.
[How to cook red meat properly]
How to cook red meat properly
Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.
88,7853/5 for 9 ratings 1 hour 24 min.
[How to keep meat tender after cooking]
How to keep meat tender after cooking
When you cook meat, the cooking heat causes the juices to run back inside, so the outside dries up somewhat. Here is a tip to avoid this.
13,0464.3/5 for 15 ratings 5 min.
[How to remove fat from meat juices]
How to remove fat from meat juices
After cooking meat, we are left with the delicious cooking juices, but these can often be rather fatty. Here is one simple and effective way to remove much of the fat.
3,3935/5 for 1 ratings 3 hours 4 min.
[How to slow cook meat]
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
31,5485/5 for 13 ratings 4 hours 45 min.
[Chorba]
Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
30,4375/5 for 2 ratings 2 hours 8 min.
[Home-made doner kebab]
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or...
56,855 15/5 for 2 ratings 2 hours 32 min.
[Paella]
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.
78,7054.1/5 for 16 ratings 2 hours 58 min.
[Taos hotpot]
Taos hotpot
This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta. The preparation is rather long, as is the cooking time, but it reheats very well.
2,913 3 hours 14 min.

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