Whether you are trying to get in shape, stay in one or are simply a gourmet who likes to eat good, meat dishes remain the centrepiece of any kitchen. Culinary delights and versatility in choices are some of the meat's greatest strengths, all through Australia, where BBQ and similar meat practices thrive. Eating anything several times makes any dish stale and repetitive, so spicing up your kitchen life is the key to health. Meat comes in many forms, flavours and sizes, and so do the recipes associated, so let's get started!
1. Quick chicken drums
We'll start with some easy and quick chicken dishes. Poultry is ripe with protein and lightweight compared to pork, beef and lamb. Take any amount of chicken drumsticks and put them inside a casserole dish with potatoes. That's your basis, and from there, you can expand.
Add roughly chopped onion, some rosemary for flavour, curry, salt and pepper. Then you can peel carrots and paprika, chip them in big, hearty pieces and stuff all that goodness inside a casserole dish. Next, you need some olive oil, to make it all smooth and wet. Mix with your hand, put it in the oven and when the potatoes are perfect, so is your meal (as they take the longest to prepare).
The entire meal takes fifteen minutes to prepare and around twenty to thirty minutes to roast. The best part of the meal is you'll be getting protein and vitamins from vegetables, and the meal will taste delicious.
2. Slow-cooked lamb stew
We've said all you need to know in the title. Take some lamb meat from the leg or neck, and chop it to bite size pieces. Fry bacon in a pot, drop lamb chops over it and season. You can use sugar, pepper, tomato paste, thyme and bay leaves. Mix until you feel you've lifted everything from the bottom, and let it cook a bit on medium flame while you preheat your oven to 220 degrees.
Chop potatoes, mushrooms and carrots into big slices and dump them together. Mix somewhat more, cover your pot and put it in your oven for two hours. Again, when your potatoes can be easily cut the meal is ready. The thick and rich sauce is perfect for dipping bread into. Even better if you have garlic bread. Serve with some cold beer, and you have a hearty and healthy recipe for success.
3. Pork ribs under the Sach
When you wish to try something different and experiment a bit sach cooking may be the BBQ innovation you need. Pork ribs are done to death and we all know how to make them. There are thousands of ways to marinade pork ribs, and we won't go into further detail. What we will do is recommend getting a sach, because it will change the way you BBQ. Once you do, the next step is to get some good pork ribs, like from Sutcliffe Meats, because you're in for a treat.
Put all those pork ribs in the base, add potato, salt, pepper, ground and smoked paprika and some tomato sauce. Mix it with your hand, then roughly cut onions and mushrooms. Fill the base to the brim, and you can season it with a beer of choice. Cover it, cook until you can cut the meat and potatoes with a spoon, and you're done. Sach allows the flavours to mix and engrave into the meat and vegetables, with a hot and steamy way of cooking any meal.
4. Beef Kebabs
Beef is the strongest of meats, in this context, it needs the longest to cook and prepare. But, when you cut it up into bite-sized chunks, it behaves like pork. Finding some fatty and organic beef flanks is the base for your beef kebabs. Chop them up, and don't separate the fat from the meat, as the fat is responsible for the flavour and taste.
Then you can go wild, and experiment with what you want to sew on your kebab. You can go with potato, meat, zucchini, onion, meat, carrot, or potato, or you can go with one piece of meat, followed by any vegetable. Kebabs are great because they let you experiment with any order you're comfortable with, and you can grill them over embers in a flash.
5. Beef and wine stew
We've avoided using fancy names other than the good, old-fashioned stew. And we'll keep the recipe smooth and easy. Chop up some red meat flanks and slowly cook them with finely chopped purple onions. When the meat gets done, and the onions are glazed, add carrots, mushrooms and plenty of any red wine of choice. Season your future stew with salt, pepper and bay leaf. Leave it on the stove until the sauce turns to the gravy, and you are done cooking. Bon Appetit without much hustle.
People usually avoid cooking because they think you need fancy spices, professional equipment and plenty of time. The truth is you need inspiration and quality ingredients. Once you have them, you have the foundations to prepare any meal you can imagine in no time! Experimenting with different combinations of spices, meat types, and cooking methods will unveil new tastes and recipes! Bon Appetit!
