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Meat Times

Published: 
Saturday, May 30, 2015

We are a meat-loving nation; every meal is built around a succulent and tasty meat dish. Chicken is the nation’s favourite meat with “common fowl” or “yard fowl” enjoying increased popularity. But be aware, some of the so-called “common fowls” are imported roosters, so ensure when you do purchase one it is really home grown. 

Beef comes in a close second to chicken and one of the most popular cuts is oxtail. Creole-styled stewed oxtail and oxtail soup are two popular dishes here. Duck and goat are also favourites, particularly cooked in curry dishes. 

Lamb has increased in popularity, but more people buy it at restaurants and eateries. A lot of people still aren’t convinced about lamb, so they don’t cook it as much at home. Rabbit which is delicious and healthy was becoming quite popularity a few years ago, but then simply slipped off the shelves. You can find rabbit at some of the farmers markets and from some niche producers.

Meat is a good source of protein but too much of it—particularly red meat—can be unhealthy, so enjoy in moderation. Of course, variety is the spice of life, so vary your meats and find different ways to enjoy it. 

STEWED OXTAIL

2 lbs oxtail, sliced into 3/4 inch pieces

1 tbsp minced garlic

1 tbsp minced chives

1 tbsp red wine vinegar

1 tbsp chopped celery

2 tbsp vegetable oil

2 tbsp brown sugar

1 large sprig French thyme

1 pimento pepper, seeded and chopped

1/4 tsp allspice powder

1 large onion chopped

4 cloves

Salt and freshly ground black pepper

METHOD

Trim meat of fat, season with garlic, chives, vinegar and celery. Set aside for one hour.

Heat oil in a sauté pan, add sugar and caramelise to a dark brown colour.

Add oxtail slices turning quickly to ensure even browning of all pieces.

Add thyme, pimento and onions, stir and fry well.

Add allspice and cloves, salt and black pepper.

Cook for a few minutes then turn heat to low and cover, let cook until tender, about 40 minutes, basting occasionally and adding water only if needed to prevent sticking.

Serve.

 

BBQ CHICKEN

1 4 lb chicken cut into 8 pieces

1 tbsp minced garlic

2 tbsp fresh French thyme

2 tbsp minced chives

1 tbsp frsh rosemary (optional)

2 tbsp red wine vinegar

1 tsp coarsely ground black pepper

1/2-cup olive oil

1 tsp salt

1 cup Bar B Que sauce

METHOD

Wash chicken and dry.

Combine garlic, thyme, chives, rosemary, vinegar, black pepper and olive oil.

Rub chicken inside and out with marinade, getting under the skin if possible.

Cover and refrigerate overnight or for two hours.

Preheat bbq to medium setting. Add salt to chicken.

Grease grills and place chicken on.

Turn chicken frequently, putting out any flare-ups with a spray bottle filled with water.

Cook for about 30 minutes in total, brush on sauce turn once again and remove.

Serves four

 

 

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