Meat Box 4 Recipe Ideas

This weeks recipes house an explosion of flavour. From coffee to harissa, these dishes are sure to get your taste buds tingling. 

Spicy Beef Stuffed Jackets (delicious.)

The perfect midweek comfort dish. Explosion of flavour. 

Ingredients

• 4 large baking potatoes
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 400g British beef mince
• 1½ tbsp harissa paste
• 1 tbsp tomato purée
• 250ml beef stock
• 75g ready-chopped kale, woody stalks removed
• Splash milk
• 75g cheddar, grated

Method

1. Put the baking potatoes on a microwaveable plate. Microwave on full power for 12 minutes, turning halfway through. Heat the grill to high.
2. Meanwhile, put ½ tbsp olive oil in a frying pan over a medium heat. Add the onion and carrot, then cook for 10 minutes until softened. Turn up the heat, add the beef mince to the pan and cook, stirring, for another 5 minutes until browned all over.
3. Add the harissa paste and tomato purée, then cook for 1 minute more. Pour in the beef stock, then bubble until saucy and thickened. Stir in the kale to wilt, then taste, season and set aside.
4. Once the potatoes are tender, cut them in half and scoop out most of the flesh into a bowl (use a clean tea towel to hold the hot potatoes). Put the skins, cut-side down, on a baking tray lined with foil, brush with ½ tbsp olive oil and grill for 5 minutes until crisp.
5. Meanwhile mash the potato flesh with a fork. Season, then stir in the remaining 1 tbsp oil and a splash of milk to make a spoonable mash.
6. Divide the beef filling equally among the grilled skins, then top each with a spoonful of mash (see tip). Lightly press down the top of the mash to flatten, then sprinkle with the cheese. Grill for 6-8 minutes until golden and bubbling. Serve with vegetables or salad.

Traffic Light Chicken Shish Kebabs (BBC GoodFood)

I know what you are thinking... kebabs in Autumn? Yes. Healthy, quick and full of flavour. 

Ingredients

• 6 chicken breasts, chopped into large chunks
• 2 each red, orange and green peppers, deseeded and chopped into large chunks
• Warmed flatbreads, chopped
• Tomato and lemon wedges, to serve

For the marinade and sauce

• 2 garlic cloves, finely grated
• 300g natural or Greek yogurt 
• 1 tbsp paprika
• 3 tbsp ketchup

Method

1. Make the marinade by mixing all of the ingredients together in a large bowl. Spoon a third of the mixture into a smaller bowl, then cover and chill until needed. Stir the chicken into the marinade and set aside for 20 mins.
2. If using wooden skewers, soak them in water for 1 hr before using. Alternately thread the peppers and chicken onto the skewers until you have 6-8 kebabs. You can do this in advance if you like, and chill the kebabs until needed.
3. Heat your grill to a medium heat. Cook the kebabs for 10 mins, turning occasionally, until the chicken is charred and cooked through. Serve the kebabs with the reserved yogurt sauce, warmed flatbreads, chopped tomatoes and lemon wedges on the side.

Coffee And Treacle Brined Pork Belly With Rice Beans (Olive)

The ultimate show-stopper. 

Ingredients

• Ground coffee 2 tbsp
• Black treacle 2 tbsp
• Coarse sea salt 2 tbsp
• Boneless pork belly slices 8 slices (about 1.2kg), or use 2kg bone-in pork ribs if you prefer
• Green salad to serve
• Avocado sliced, to serve
• Lime wedges to serve

Rice and beans

• Basmati rice 300g
• Olive oil 2 tbsp
• Onion 1 large, finely chopped
• Thyme 3-4 sprigs
• Garlic 2 cloves, crushed
• Dried chilli flakes a pinch, (optional)
• Black-eyed beans 400g tin, drained and rinsed

Method

1. Put the coffee into a cafetière, pour over 400ml boiling water and stir well. Allow it to brew for a couple of minutes before plunging and pouring into a jug. Heat a tablespoon in a mug of boiling water for a few seconds and use to measure the treacle into the coffee – it will slide off the hot spoon. Add the salt and stir until both are fully dissolved. Cool.
2. Put the pork belly slices (or ribs) into a large food bag and pour over the cooled brine. Squeeze out as much air as possible before sealing the bag up tight – this will ensure the brine fully covers the pork. Put the bag into a bowl and chill for at least 8 hours or overnight – the flavour will deepen the longer you leave it.
3. Heat the oven to 160C/fan 140C/gas 3. Drain the brine from the pork and spread out into a large roasting tray in a single layer. Put into the oven and cook for 1 hour.
4. Meanwhile, tip the rice into a bowl, cover with lots of cold water and leave to soak for an hour. Heat the oil in a pan and very gently cook the onions and thyme for 45 minutes, stirring occasionally, until really soft and caramelised. Turn up the heat, add the garlic and chilli flakes, if using, and cook for a couple of minutes.
5. Drain the rice well and add to the onions along with the beans and some seasoning, stirring well. Pour in enough boiling water to come 1cm above the rice level and bring to the boil. Cover with a tight-fitting lid and boil for 2 minutes before turning off the heat. Leave, undisturbed, without removing the lid, for 15 minutes, then fluff up the grains with a fork.
6. Remove the pork from the oven and turn up the heat to 200C/fan 180C/gas 6. Turn the pork over and put back into the oven for 20 minutes until caramelised. Serve with the rice, a green salad, avocado and lime wedges.