World Best Meat Recipes

Sunday, March 1, 2015

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Servings: 8
2 -2 1/2 lbs boneless skinless chicken breasts (cut into halves or thirds)
15 ounces artichoke hearts, drained and cut into 1/2 inch pieces
3 ounces sun-dried tomatoes, cut into 1/2 inch pieces
3/4 cup annie's goddess dressing (or use good quality creamy italian or caesar dressing)
1/2 cup water

1 preheat oven to 350 degrees.
2 place chicken breasts in a large baking pan with sides. add artichoke hearts and sundried tomatoes.
3 whisk together water and dressing. pour over chicken and vegetables. turn the chicken several times to coat.
4 bake the chicken, uncovered, for 25-30 minutes (or until cooked through), flipping chicken once and spooning the sauce over it during baking.

Total Time: 15 mins Preparation Time: 15 mins

1 in a medium bowl, combine mayonnaise, yogurt, chutney, curry, salt and pepper.
2 add the turkey, then add the apples, grapes and chives and toss gently to coat with the dressing.
3 serve on a bed of lettuce.

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

1 place the flour in a shallow bowl and season with salt and pepper. place the egg in a separate bowl and whisk gently.
2 dip the chicken pieces in the flour, then in the egg , then in the flour again.
3 heat 4 tablespoons oil in a wok or large skillet on medium high heat. when the oil is hot add the chicken pieces and cook briefly, turning once, until they are golden brown on both sides and just cooked through. set aside.
4 in a small bowl, stir 2 tablespoons water into the cornstarch and whisk until smooth. set aside.
5 in a saucepan, mix the jelly, soy sauce, brown sugar, vinegar and water and bring to a boil. simmer gently, stirring, for 1-2 minutes.
6 stir in cornstarch mixture and continue to simmer, stirring, until mixture starts to thicken.
7 in same wok or skillet that cooked the chicken, heat the remaining oil (adding more if necessary) and saute the garlic, until soft and fragrant, 1 - 2 minutes.
8 add the guava sauce to the skillet and add the chicken pieces.
9 heat chicken through, stirring to coat with the glaze.
10 serve over rice.

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

1 the book referenced above suggests using a whole lobster, and then cleaning and reserving shells. you get almost the same amount of meat from the large tails; you might want to use two separate tails for this entree.
2 lightly boil the lobster.
3 cut through the shell and remove meat, cutting into bite-sized pieces; reserve tail shells and keep warm.
4 melt the butter in a medium saucepan over low heat. add the lobster pieces and turn to coat in the butter and heat through.
5 warm the whiskey in a separate pan and pour it over the lobster. carefully set it alight.
6 add the cream and heat gently without allowing the sauce to boil; season to taste.
7 turn the hot mixture into the reserved shells and serve immediately.

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

1 score the skin of the duck breasts, being careful not to cut into the meat. season with salt and pepper on both sides, then place into a cold skillet, skin side down.
2 turn on the flame to medium-low, and slowly cook the duck until much of the fat has rendered out, and the skin begins to get crispy. (it will not be fully cooked at this point).
3 remove most of the rendered fat from the pan, and reserve for another use. set the duck aside while the sauce cooks.
4 in another small pan, combine the raspberries, cinnamon, sugar, vinegar, and water. cook over medium low heat until the berries are soft and the sugar has dissolved. place in a blender and puree until smooth.return the duck to medium low heat, this time skin side up. continue to cook until the meat reaches your desired degree of doneness (i cook it to medium rare).
5 let the duck rest for 5 minutes, then place on serving dishes and drizzle with the raspberry sauce.

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

1 preheat oven to 180c/350°f.
2 using a sharp knife, trim away any fat or meat about 5cm down from the cutlet tips.
3 scrape the bones clean with a knife.
4 next, interlock the cutlets to create a joint and secure with string.
5 place in a roasting tin.
6 mix together all the remaining ingredients until well combined, then place the stuffing in the centre of the joint, pressing in well.
7 roast for about 55 mins or until golden brown and tender.
8 remove the joint from the oven.
9 leave to rest for approximately 15 minutes in a warm place, then transfer to a warmed serving plate and garnish with sprigs of fresh herbs before serving.