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Traditional roast beef
Beef pot roast with winter vegetables
Texas barbecue beef brisket
French-style braised beef
Corned beef with mustard sauce
Trinidad pepperpot beef
Beef with roast vegetable salad
Beef wellington
Steak au poivre
Chateaubriand with bearnaise sauce
Steaks with smoked oyster relish
Steak diane
Tournedos roquefort
Beef & bean burritos
Beef stroganoff
Mexican steak platter
Beef teriyaki
Winter beef casserole
Boeuf bourguignon
Carbonnade of beef
Hungarian goulash
Chianti beef casserole
Beef with horseradish
Thai red beef curry
Country beef casserole
Chili con carne
Beef rolls with vegetable julienne
Corned beef hash
Traditional steak & kidney pie
Beef florentine
Braised meatballs
Meat loaf
Meat pies with cheesy potato topping
Exotic beef
Beef Tacos
Pressed tongue
Oxtail stew
Lemon roast veal with spinach stuffing
Vitello tonnato
Veal chops with mushrooms & cream
Wiener schnitzel
Veal marsala
Osso buco
Veal stew with olives & peppers
Liver & bacon with onion sauce
Calf's liver with sage
Creamed sweeetbreads
Roast leg of lamb with red wine gravy
Greek roast lamb
Spinach-stuffed lamb
Shoulder of lamb with lemon & olive stuffed
Lemon broiled lamb
Shoulder of lamb with garlic & herbs
Indian spiced lamb
Rack of lamb with a walnut & herb crust
Lamb with mint glaze
Herbed butterfly chops
Lamb chops with minted hollandaise sauce
Meat hot pot
lamb noisettes with orange & honey
Irish stew
Curried lamb with almonds
Blanquette of lamb
Aromatic lamb with lentils
Lamb tagine
Spiced lamb with coconut
Shepherd's pie
Kidneys turbigo
Sausages with potatoes & peppers
Boned loin of pork with apricot stuffing
Marinated loin of pork with pineapple
Roast leg of pork
Madeira pork with paprika
Bacon-wrapped pork in vermouth sauce
Pork with chili & coconut
Broiled pork chops with mango sauce
Spinach-stuffed pork chops
Pork chops with oranges
Pork steaks with mixed peppercorns
Sweet & sour Chinese spareribs
Pork in red wine
Hearty pork casserole
Danish meatballs
Mustard-glazed ham
Boston baked beans
Farmer's bacon
Sausage cassoulet
Baked sausage
Toad in the hole
Sausage & lentil casserole


Add any vegetable trimmings you have (celery tops or tomato skins, Jar-example) or vary the ingredients to emphasize the flavor oj the dish in which you want to use the stock.


1 Coarsely chop 2 onions, 2-3 carrots, 3 celery stalks, and 1 leek. Put into a large saucepan or stockpot and add 1 large bouquet garni. Add 1 crushed garlic clove too, if desired.


2 Add 5 cups (1.25 liters) water and bring to a boil. Skim off any foam that rises to the surface. Lower the heat and simmer for 30 minutes.


3 Pour the stock through a strainer. If not using immediately, leave to cool, cover, and store in the refrigerator for up to 5 days or in the freezer for up to 1 month.


THERE ARE THREE BASIC types of vegetarian diet. A vegan diet is the strictest - vegans do not eat any meat, fish, eggs, or dairy products. A vegetarian diet excludes meat, poultry, and fish and mayor may not include eggs and dairy products. A semi-vegetarian diet can include fish and poultry. With such a great variety of foods from which to choose, vegetarian diets, based largely on complex carbohydrates, legumes, vegetables, fruits, nuts, and seeds, can be both imaginative and nutritious.


Fish, meat, poultry, dairy products, and eggs are "complete" protein foods, which means that they contain almost all the essential dietary amino acids that the body needs. Many vegetarians replace fish, meat, and poultry with eggs, cheese, and other dairy products, but this is not the ideal solution since dairy foods are high in saturated fats and calories. Instead, complete protein can be obtained by combining two or more vegetable protein sources, or adding nonanimal complete protein foods to the diet, such as tofu and TVP (textured vegetable protein).

Legumes, grains, nuts, and seeds, although rich in protein, are deficient in one or more of the essential amino acids, but combining vegetable protein sources makes the protein complete. Examples of complete vegetarian protein combinations drawn from cuisines around the world are beans and rice, hummus and pita bread, or a mixed nut, lentil, and vegetable salad.

Another dietary interaction that vegetarians should be aware of is that between iron and vitamin C. The form of iron found in meat is easily absorbed by the body, but the iron in vegetables, nuts, grains, legumes, and eggs needs a helping hand, and this is provided by vitamin C. Be sure to include a green vegetable, tomatoes, or citrus fruit when serving these foods.


Tofu TVP are complete protein Joods that are low in Jat, calories, and cholesterol and so make a healthy basis Jar a great variety oj dishes.


Made from processed, pressed soybeans, tofu has no taste of its own (unless it is the smoked variety), but it quickly takes on the flavors of marinades and sauces. It contains no fat. Silken tofu has a soft, creamy texture: use it in sauces, dips, and desserts. Firm tofu can be stir-fried, broiled, or used in casseroles. Before use, drain and pat dry with paper towels.


Textured vegetable protein, or TYP, is made from soy flour and is virtually fat free. It is available as chunks or "ground" and has a rather chewy texture, like meat. It is often used in commercial vegetarian products such as sausages. It keeps well, so keep a pack in your cabinet and use it in homemade burgers or cook it in a stew or casserole.

A gelatin substitute

Gelatin is a natural protein found in the bones, skin, and connective tissues of animals. Commercial powdered gelatin is derived from pig skin and is thus unacceptable in a vegetarian diet. The most common substitute is agar-agar, a flavorless dried seaweed sold in stick or powder form. Before use, stir the agar-agar into boiling water and simmer for 5 minutes, to dissolve. It has stronger setting properties than gelatin, so less needs to be used.


Legumes are the dried, edible seeds of beans, peas, and lentils. Stored in a cool, dark place, they will keep for up to 6 months. Many types are now available in cans and need no soaking or cooking, but if you want to prepare your own, it's very easy.


1 Put the beans into a large bowl and cover with plenty of cold water. Leave to soak (see below). Drain and rinse under cold running water.


2 Put into a saucepan with twice their volume of cold water. Bring to a boil. Lower the heat, cover, and simmer until tender.

Better beans

When cooking legumes such as red kidney beans, soybeans, or black-eyed peas, it is a good idea to boil them rapidly for 10 minutes first. Drain the beans, add fresh water, and return to a boil. If preferred, you may treat all legumes (except split peas and lentils) in this way; it helps reduce their "gassy" effect.

Bean know-how
  1. Beans can be left to soak for 8 hours, but if you prefer, you can speed up the process by boiling them for 3 minutes, then leaving them to soak, covered, for 1-2 hours before cooking as usual.
  2. Add salt toward the end of cooking time; ifit is added at the beginning, it will toughen the skins of legumes.
  3. Legumes double in size and weight when cooked, so if a recipe calls for 1/2 Ib (250 g) cooked legumes, you will need 1/4 lb (125 g) before cooking.


Whole grains are first-class sources of carbohydrate, fiber, vitamins, and minerals.

Bulgut wheat

Also known as burghul wheat. Made from steamed, dried, and crushed wheat kernels, it cooks very quickly. It can also be soaked and used in salads.


Grains of semolina. To prepare, soak the couscous first to allow the grains to swell and soften. For extra flavor, steam the couscous over vegetables in a colander set over a large pot.


Made from ground corn, and sometimes known as polenta. Cook in simmering water, stirring constantly until the water is absorbed. Cook, stirring, for 10-20 minutes, until thick. Serve warm or leave to cool, then broil.

Pearl barley

Has a nutty flavor and chewy texture. Add sauce to vegetable soups and stews to thicken them.


Available as flakes or grains, millet can be cooked with water, stock, or milk. Add a small handful to soups to thicken them.


Available in various sizes and textures. Oat flakes are used in cooked cereal and granola; ground oatmeal can be used to make cookies or to thicken soups.