Meat Dishes

Toad in the Hole with Onion Gravy (photo by neocorsten/Olivier, Flickr)

Toad in the Hole with Onion Gravy

Serve immediately with onion gravy or fresh tomato sauce with basil, and a green vegetable.

Dalmatinska Pasticada (photo by schmaeche, Flickr)

Dalmatinska Pasticada

Serve with freshly boiled fettucini, into which some of the gravy has been stirred.

A Simple Breyani (photo by pointnshoot, Flickr)

A Simple Breyani

The only authentic thing about this recipe is that the rice and meat is cooked together, but it is much simpler than a real breyani,

Simple Meatloaf (photo by avlxyz, Flickr)

Simple Meatloaf

Not a bad meatloaf, but very ordinary compared to Aunt Sally! Serve with Tomato-Pepper Sauce, potatoes and a green vegetable or salad.

Real Beef Stroganov (photo by framboise, Flickr)

Real Beef Stroganov

Serve as soon as possible – it doesn’t improve with keeping – with mashed potatoes (garlic, if possible) and a green vegetable or salad.

Sosaties (photo by chee.hong, Flickr)

Sosaties

Sosaties may be made any size – from full king-size meal portions to the daintiest cocktail sosaties.

Aunt Sally's Meatloaf (photo by Su-Lin, Flickr)

Aunt Sally’s Meatloaf

Serve warm with parsley potatoes, a green vegetable and a fresh tomato sauce. It is also delicious served cold,

Mock Lasagne (photo by Ariel da Silva Parreira, stock.xchng)

Mock Lasagne

Sounds complicated, but it isn’t – may be made ahead and cooked when needed, but it seems to taste even better reheated

Pork Fillet with Prunes (photo by Anna Moderska, stock.xchng)

Pork Fillet with Prunes

Pork and fruit always works.

Lamb and Tomato Koftas (photo by Daniel Cubillas, stock.xchng)

Lamb and Tomato Koftas

This is an excellent recipe for informal entertaining, and can also be served as cocktail finger food – in which case use whole cocktail tomatoes and only 2 meatballs per skewer.

Sweet and Sour Meatballs (photo by cyclonebill, Wikimedia Commons)

Sweet and Sour Meatballs

Serve with rice and a green vegetable or salad.

Steak with Red Wine and Mustard Sauce (photo by abcdz2000, stock.xchng)

Steak with Red Wine and Mustard Sauce

Serve as soon as possible.

Kashmiri Lamb with Apricots (photo by Samuel Rosa, stock.xchng)

Kashmiri Lamb with Apricots

A little bit of Kashmir using A Good Basic Curry Paste.

Moroccan Lamb Kebabs with Aioli (photo by Anton U, stock.xchng)

Moroccan Lamb Kebabs with Aioli

Warm and spicy, a taste of North Africa. Sautéed Potatoes with Prunes and Apples and a salad go very well with these kebabs.

Sauerbraten (photo by Rob Owen-Wahl, stock.xchng)

Sauerbraten

This pot roast freezes very well – sauce and meat separate, but only add the sour cream/yoghurt to the sauce when reheating. Slice the meat and reheat it, sliced in the completed sauce.

Salsiccia di Maiale (photo by Karlheinz Dietrich, stock.xchng)

Salsiccia di Maiale

Home-made Italian sausage mixture.

Pesto Lamb Casserole (photo by dihdih, stockvault)

Pesto Lamb Casserole

Serve with rice or mashed potatoes and vegetables. This tastes even better cooked ahead and reheated – a really easy, very delicious casserole!

Bobotie (photo by Chris Chidsey, stock.xchng)

Bobotie

All South African. Don’t be intimidated by the long list of ingredients. It is actually quite simple. Serve with plain or yellow rice and sambals.

Hungarian Goulash (photo by Photo8.com)

Hungarian Goulash

Perfect for a cold winter day. Serve with Savoury Rice Pudding and a green vegetable or salad.

Oven Baked Monkeygland Steak (photo by Tony Vrnjas, ask'd Photography)

Oven Baked Monkeygland Steak

A novel way of preparing steak. Now not only the preserve of restaurants. Serve with a green vegetable, or a crisp salad, and potatoes.


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    About Dinka’s Cookbook

    Dinka's Cookbook is a collection of recipes that have been tried and tested over many years and that have stood the test of time. Because Dinka ran her own catering business for many years, some of these recipes have really been tested, in the most difficult circumstances, by the most discerning customers.

    Dinka's Cookbook has been made available on the internet because it is the simplest method of sharing the recipes with all those people who have tasted the food and asked how it was made.

    If you do use a recipe, please come back and give a little feedback. What worked? What didn't? And how much you enjoyed the food you prepared!

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