When it comes to a filling, delicious, and satisfying meal, a prime piece of meat is hard to beat. Perfectly cooked, tender meat is the highlight of any meal, and boy do we have a treat for you! These three recipes are every meat lover’s dream – three types of meat, cooked to perfection, with sides and marinades which complement them perfectly. Enjoy!
Asian Glazed T-Bone Steak with Minty Pineapple Salsa
There’s nothing in this world like a juicy steak! When cooked well, a delicious, tender steak is possibly the perfect meal for a meat lover. Cooking a steak is the hard part – getting the timing just right takes practice – but simply follow our recipe and you’ll present a perfectly cooked T-bone to your guests.
- 6 Quality Mark T-bone steaks
- 3 tbsp Olivado Rosemary-Infused Avocado Oil
- 1 tbsp oyster sauce
- 3 tbsp soy sauce
- pinch of ground star anise
- freshly ground black pepper
- minty pineapple Salsa
- 1 fresh pineapple
- 1 small red onion
- 4 spring onions
- 4 tbsp fresh mint
- salt and freshly ground black pepper
In a shallow dish, mix Olivado’s delicious avocado oil with the oyster sauce, soy sauce, star anise and black pepper. Add the steaks and leave to marinate for at least 1 hour. Heat a ridged grill pan until just about starting to smoke. Place the steaks in the pan and cook over a medium to high heat for 3 to 4 minutes on each side.
For the minty pineapple salsa, remove the top and end of the pineapple and cut off the skin with a sharp knife. Chop the ripe flesh into neat chunks. Remove the stalk and seeds from the pepper, and cut the flesh into dice-sized pieces. Slice the spring onion into thin slices, and then mix the pineapple, red pepper and spring onion together in a bowl. Chop the fresh mint and fold through with salt and freshly ground pepper to taste. Chill a little before serving with the T-bone steak and a green salad.
Butterflied Leg of Lamb
Perfect for a cold winter’s evening, this leg of lamb recipe will tick all the boxes of a Sunday roast. It’s surprisingly easy to make and only takes an hour from beginning to end!
- 125g almonds, roasted and chopped
- 3 cloves garlic, peeled
- 1 tsp paprika
- 2 tbsp cumin and coriander seeds, roasted
- ½ tsp chopped dried chilli
- ½ tbsp brown sugar
- sea salt and freshly milled pepper
- 100ml Olivado Extra Virgin Avocado Oil
- Grated rind and juice of one lemon
Combine the first 7 ingredients in a food processor and process to an even, fine texture. Add the avocado oil, lemon rind and juice, and that’s it for the marinade! All that’s left to do is evenly rub the mixture over both sides of the prepared leg, then roast, making sure not to sear the lamb prior to cooking.
Place the rubbed leg cut side up, on a rack over a roasting tray. Fan-bake in a pre-heated oven at 190°C for 15 minutes. Turn the lamb over and continue to roast for another 15-20 minutes or until cooked to your liking. Make sure to rest in a warm place for 10-15 minutes before carving – it’s important to let the meat rest to store the juices, making it even tastier.
Crisp Pork Belly
The third meat in our recipes this week is pork. This mouth-watering crispy pork belly with crushed potatoes is the perfect mid-winter Christmas meal dish, or even serve it up on the big day instead of a baked ham.
- 750g pork belly
- 300ml water or stock
- 1 stick celery cut in half
- 2 small carrots, peeled and halved
- 700g Baby potatoes
- Zest of 1 lemon
- 1 clove garlic, crushed
- Olivado Avocado Oil infused with rosemary and Olivado EV Olive Oil
- Small bunch of fresh sage, oregano or thyme, leaves picked
Start off by preheating your oven to at least 220°C fan bake. While that’s heating up, prepare the meat by placing the pork on a clean work surface, skin-side upwards. Use a small sharp knife to make scores a centimetre apart through the skin into the fat, but not deep to cut into the meat. If you’re worried about scoring the crackling yourself, ask your butcher to do it for you. Rub salt right into the scores, then brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and black pepper. Place your pork skin side-up in a roasting tray and place in the now hot oven. Drizzle over some delicious Olivado Avocado Oil.
Roast for about 20 minutes until the skin of the pork has started to puff up and you can see it turning into crackling. Move the pork to one side of the tray. Add the carrots and celery, and then place the pork on top of them before pouring the stock into the roasting tray. Turn the heat down to 160°C and roast for another 20 minutes.
Add the potatoes, lemon zest, garlic and sage to the tray and then drizzle Olivado’s Avocado oil infused with rosemary over everything. Place the pork on top of the potatoes and place back in the oven, and roast for another 20 minutes. Carefully move the meat, carrots and celery to a serving dish, cover with tin foil and leave to rest while you make you finish the potatoes.
Use a potato masher or fork to squash the potatoes, then return to the oven for a final 15 minutes at 200°C to crisp up. Once ready, serve the pork belly alongside the smashed potatoes and your chosen greens.
We hope you found these three meaty recipes enough to sink your teeth into, but if meat isn’t your thing, why not check out these three vegetarian options, or head on over to our recipes page where you’ll find plenty of other ideas to get your cooking juices flowing!
If you have any questions about Olivado’s recipes or our quality cooking oils, please feel free to contact us.