Recipes — meat delivery Singapore

Bring out the flavour of pork with fennel seeds and serve in a creamy mustard pasta sauce.

Prep Time

    •    Prep and cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    350g fusilli
    •    2 garlic cloves, sliced
    •    3 tbsps double cream
    •    100g bag rocket leaves
    •    1 tsp wholegrain mustard
    •    1 heaped tbsp fennel seeds
    •    6 good quality pork sausages
    •    1 red chilli, deseeded and sliced
    •    2 tbsps grated parmesan, plus extra to serve

Method

1. Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage skins. Heat a frying pan over a high heat and brown the sausagemeat, breaking it up with a wooden spoon while it cooks. Once browned, push to the side of the pan.
2. Add the garlic, chilli and fennel seeds to the empty part of the pan and cook for 45 secs until fragrant. Stir in the sausagemeat, season and add the cream, mustard and Parmesan. Keep on a low heat until the pasta is cooked.
3. Drain the pasta, reserving a few tbsps of the water, then tip it back into the pan. Add the sausage sauce and mix, adding some of the pasta water if it needs it. Add the rocket, turn off the heat and spoon into bowls. Serve with extra Parmesan.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2358637/sausage-fennel-and-rocket-fusilli

Octopus tentacles may look a little different on the plate, but when paired with good produce this recipe will become a staple at any dinner party.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 5 hours
    •    Yield: Serves 6

Ingredients

    •    3 fresh bay leaves
    •    1 cup (250ml) verjuice
    •    3 cups (750ml) olive oil
    •    10 garlic cloves, peeled
    •    1 tsp white peppercorns
    •    1/2 cup (125ml) lemon juice
    •    2kg large octopus tentacles
    •    1 tsp dried Greek oregano (rigani)
    •    Thinly sliced cucumber, torn black olives and flat-leaf parsley leaves, to serve

Method

1. Preheat oven to 90°C. To confit octopus, place octopus, peppercorns, oil, 5 garlic cloves and 1 bay leaf in a baking dish. Cover tightly with foil and place in oven for 5 hours or until tender. Remove from oven and cool completely in the oil.
2. Place confit octopus and 1 cup (250ml) confit oil in a 2L (8 cup) sterilised jar. Add verjuice, lemon juice, oregano, remaining 5 garlic cloves, 2 bay leaves and 200ml water, and seal with a lid. Set aside in a cool, dark place, turning jar every 2 hours, for 6 hours to pickle. Chill until needed.
3. Remove pickled octopus from jar and cut into large pieces, then serve with cucumber, olive, and parsley leaves.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/pickled-octopus-cucumber-black-olives/b3b58c14-ac38-4eed-a993-674937679fcd

Tender, flavorful lamb chops don't get any easier than these lamb loin chops marinated in herbs, garlic, and lemon juice, then roasted in the oven, for an easy lamb chops recipe that cooks in about 15 minutes. Feel free to use fresh or dried herbs for this recipe. Add at least 1 hour and 20 minutes to the prep time to include time to marinate in the fridge and then come to room temperature.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tsp sea salt
    •    2 tbsps olive oil
    •    1/4 cup lemon juice
    •    1 tsp rosemary leaves
    •    4 inch lamb loin chops
    •    1 dash cayenne pepper
    •    2 tsps finely chopped garlic about 4 cloves

Method

1. Mix ingredients, except for lamb, in a bowl.
2. Place the chops in a zip top bag and pour ingredients over chops. Seal the bag, after squeezing the air out, and squish the bag around to get the chops well covered on both sides.
3. Let marinate in the fridge overnight. The longer the better, but give them at least one hour.
4. Remove the chops and let them come to room temperature (approximately 20 minutes) before cooking.
5. While the chops sit out, move an oven rack to the top position beneath the broiler, and preheat the oven on broil.
6. Place the chops (with the marinade) in a single layer in an oven proof skillet, and place the skillet in the oven directly beneath the broiler.
7. Broil for 5-8 minutes on each side, using tongs to flip the chops, until they are seared on the outside and register around 145 degrees with a meat thermometer.
8. Drizzle with the pan juices before serving.

This great family recipe is thanks to Eating Richly Recipes at https://eatingrichly.com/easy-lamb-chops-recipe-oven/

Chorizo and octopus, a pleasantly surprising combination to add to your winter soup.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tbsps olive oil
    •    1 chorizo, chopped finely
    •    400g cleaned baby octopus
    •    400g can chopped tomatoes
    •    1 large onion, chopped finely
    •    2 cloves garlic, chopped finely
    •    1L Campbell's real soup case - Spanish
    •    1 red capsicum, deseeded and chopped finely

Method

1. Heat 1 tbs of the oil in a medium to large saucepan and cook onion, garlic, capsicum and chorizo. Cook for 3-4 minutes.
2. Add the tomatoes and Campbell’s Real Soup Base. Bring to the boil.
3. Meanwhile heat a chargrill or fry pan. Add the octopus, cook for 2-3 minutes or until tender.
4. Ladle soup into bowls and top with octopus.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chorizo-octopus-soup/38146fcf-7a4c-4d28-8034-6842530df665

This Beef Stroganoff recipe takes the classic beef stroganoff recipe and turns it into an easy slow-cooker meal. Tender beef, hearty mushrooms and a creamy sauce poured over a bowl of warm egg noodles is the definition of comfort food. It also re-heats well.

Using a slow cooker to make the classic beef stroganoff is easy and produces very tender and flavorful meat.

Prep Time

    •    Prep and cook time: 5 hours & 30 minutes
    •    Yield: Serves 6

Ingredients

    •    1 bay leaf
    •    1/4 tsp salt
    •    yellow onion
    •    8 oz sour cream
    •    1/3 cup dry sherry
    •    1 tbsp vegetable oil
    •    1 1/2 cups beef broth
    •    2 garlic cloves minced
    •    1/3 cup all-purpose flour
    •    1 1/2 lbs beef stew meat
    •    1/2 tsp dried thyme crushed
    •    2 cups sliced fresh mushrooms
    •    1 lb. cooked egg noodles to serve
    •    1/2 tsp smoked paprika or paprika
    •    1/4 tsp freshly ground black pepper
    •    1/2 cup sliced green onions or chopped
    •    2 tsps snipped fresh dill plus more for garnish

Method

1. Cut up any large pieces of stew meat. Heat oil in a large skillet over med/high heat. Brown meat in 2 batches in the hot oil. Drain off fat.
   
   
2. In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Add browned meat then pour beef broth and sherry over all.
   
   
3. Cover and cook on low 8-10 hours or on high 4-5 hours. Meat will be tender. Remove and discard bay leaf.
   
   
4. (If using low heat setting, turn heat to high) In a medium bowl, whisk together 8 oz sour cream, 1/3 cup flour, and 1/4 cup water until smooth then stir in about 1 cup hot liquid form the slow cooker. Return to the slow cooker and stir to combine. Cover and cook for another 30 min on high until thickened and bubbly.
   
   
5. Just before serving, stir in fresh dill. Serve over warm egg noodles and sprinkle with additional snipped fresh dill.

This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/slow-cooked-beef-stroganoff/