Category: Meat

See all our Meat recipes below. If there's a recipe you want us to add then tweet us @WhatDadCooked.

Friday, November 9, 2018

Steak Haché, Sauce au Poivre et Frites

Leo and his partner took Mr and Mrs WDC to Brasserie Zédel. As so many people have commented, the hightlight is the steak haché. Here’s my version.

Thursday, September 13, 2018

Côte De Boeuf with Béarnaise and Chips

A côte de boeuf is a basically a monster steak with a bone in, or a French version of a rib of beef. But however you want to describe it, it is a wonderful piece of beef. Cook it simply and serve with chips and salad – and my no-split, light and easy béarnaise sauce.

Wednesday, September 5, 2018

Crispy Roast Pork Belly

This is the style of pork that you see hanging from the windows of Cantonese restaurants.

Wednesday, September 5, 2018

Bao Buns with Char Sui Pork and Pickled Vegetables

Bao buns seem to be the latest thing. But don’t just make them to be trendy – they’re fun and good to eat.

Wednesday, July 11, 2018

Really Easy Chicken Korma

This is part of a series of really easy dishes – this one takes not much longer than the rice does to cook. It’s perfect for a quick supper after work or lunch or tea with the kids.

Monday, July 9, 2018

Really Easy Mexican Meatballs

This is part of a series of really easy dishes – this one takes as long as the rice does to cook. It’s perfect for a quick supper after work or lunch or tea with the kids.

Monday, July 9, 2018

Really Easy Chicken and Pesto Pasta

This is part of a series of really easy dishes – this one only take as long as the pasta does to cook. They’re perfect for a quick supper after work or lunch or tea with the kids.

Sunday, April 8, 2018

Pappardelle with Parma Ham

Another ‘leftover’ from an Easter anti pasto and another recipe worth posting.

Thursday, March 22, 2018

Monk fish and Prawn Methi, Marsoor Dal, Lemon and Chana Dal Pilaf with Paratha and Chutneys

I happened across an unusual fresh herb at the market: ‘Fenugreek!’, the stall holder calls out. I asked if I could taste some – definitely interesting. I then asked the man how he cooks with it. ‘How would I know,’ he said, ‘we don’t cook with it, we’re from the Middle East – only Indians cook with it – they call it methi.’ And so, my cooking everything methi phase begins…

Wednesday, March 14, 2018

How To Make A Roast Dinner Last All Week

This is not just a post idea – this is how I normally manage our food – sustainably, economically and without waste.

Saturday, March 10, 2018

Corned Beef & Hash

Corned beef has been an essential food for centuries, does it really deserve such a bad press?

Wednesday, February 28, 2018

Roast Haunch of Venison with Roast Vegetables

Venison is a rich, lean, healthy and very tasty meat. A small haunch cooks very quickly and is a great alternative to beef.

Wednesday, January 10, 2018

Five-Spice Glazed Gammon with Five-Spice Sauce

Pete always liked my Asian-flavoured sweet glazed ham. So here is a version based on five-spice flavourings.

Tuesday, December 19, 2017

Classic Spaghetti Carbonara

A simple 30 minute Italian Classic.

Monday, December 18, 2017

Nduja Crostini

I was blown away by a nduja pizza I had in London. So naturally, I bought some the next time I was in my Italian deli…

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