Combine veal and pork shoulders, pork belly and back-fat in a chilled bowl with brandy, pistachios, herbs, garlic and ½ tsp salt, mix well, cover and refrigerate to marinate for 1 hour. 2. Meanwhile, ...

1. Pre-heat oven to 160deg.C. Line a terrine mould or loaf tin with Glad Bake. 2. Place onion and chopped bacon in food processor and process on short bursts until very finely chopped. Scrape into ...

Pork & veal terrine. 500g minced pork 500g veal mince 2 cloves garlic, finely chopped 2 tsp dried sage (or 2 Tbsp chopped fresh sage) 1 1/2 tsp dried oregano (1 1/2 Tbsp fresh) ...

3 Meaty (Red and Yellow, or just Red.) capsicums. These have to be roasted, green capsicums do not roast well. To roast capsicums cut into quarters, clean and seed, place on an oiled oven tray ...

Spread some of the vodka sauce, enough to cover the bottom of an 8 inch square pan. Place 4 noodles on top, then layer with 1 ...

A thick, sizzling steak . . . Juicy slices falling from a carved roast . . . Few entrees top beef for dining satisfaction. But while it remains No. 1 among protein choices for most Americans -- on ...

HERE’S THE NEW (MEAT)BALL GAME: Ground rounds of pork, veal & chicken have new accents. Where’s the beef? Not in the light, flavorful meatballs that chefs around town are preparing with veal ...

If you want to learn how to make perfect pasta, you can't do much better than grabbing some beef and pork and whipping up some Bolognese. The Italian classic is the quintessential meat sauce, and ...