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meat

Coated Iberian pork with Haricot beans

Serves 2

6 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1 lb Iberian pork 

  • 1/2 c soya sauce

  • 1 tbs Lea & Perrins Worcestershire sauce

  • 2 tbs honey

  • 3/4 lb cooked Haricot beans

  • 6 green chillies

  • 8 wild asparagus 

  • Oil

  • Salt & pepper

Method

  • In a small Mibrasa casserole dish, mix soya sauce, honey and Worcestershire sauce and stir well. Apply the sauce mix to the pork and leave to marinate for half an hour.

      

  • Cut and discard the hard stems from the asparagus and cut the rest into small slices leaving the spears intact. Place in a Mibrasa casserole dish with some olive oil and cook in the oven for 2 minutes. Slice the 2 green chillies, add to the asparagus and leave to cook for another minute. Add the beans to the casserole, toss altogether and leave in the oven for another minute. Place the rest of the chillies whole directly onto the grill so they cook quickly.
     

  • Take the pork out from the marinade and place it directly on the grill and sear one minute each side. (Close the upper damper to prevent the fat from the meat from flaming up.) Remove the meat and leave on a separate plate to rest. Take the casserole dish with the soya mix and reduce in the oven for 1-2 minutes.

      

  • To serve, cut the pork into strips 0.6 in thick and lay on a bed of sautéed beans. Top with whole chillies and a drizzle of reduced soya dressing.  

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Short ribs with Chimichurri

Serves 2

8 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1 3/4 lb of short ribs

  • 1 lb potatoes

  • 1/4 lb Emmenthal cheese, grated

  • 1/2 c double cream

  • 1/2 c milk

  • Nutmeg

  • Salt and pepper

  • Olive oil

  • Chimichurri sauce

     

Method

  • Place the short ribs in Chimichurri sauce and leave to marinate. 

     
  • Peel and wash the potatoes and then slice using a mandolin. Drizzle olive oil into a Mibrasa casserole dish and lay down the slices slightly overlapping. Sprinkle with salt, pepper and nutmeg. Repeat this process with another layer. Cover with cream and milk, grated Emmenthal and repeat with another layer of potato slices. Cover the casserole dish with a high temperature resistant lid and place in the oven for 5 minutes. 
     

  • Remove from the oven and add another layer of grated cheese and cook for a further 2 minutes.

     

  • Take the marinated short ribs and place directly on the grill with the bones faced down and cook for 2 minutes on each side. 

     

  • Serve the ribs with Chimichurri, a sprinkle of Maldon salt and potato gratin.

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Roast chicken with lime and spices

Serves 2

5 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1 free-range chicken breast

  • 2 tbs extra virgin olive oil

  • 1 lime

  • 2 tbs lemon juice

  • 8 fresh mint leaves

  • 1 tsp coriander, chopped

  • ½ tsp coriander seeds

  • ½ tsp cumin seeds

  • ½ tsp ground turmeric

Method

  • Cut the chicken breast into 0.6 in cubes and set aside to be marinated later.

  • Grind cumin seeds and chopped coriander in a mortar and then add in the rest of the ingredients finishing with the finely grated lime peel.

  • Marinate the chicken in the mixture and set aside for 1 hour.

  • Separate the chicken cubes from the marinade removing any excess sauce and place in a Mibrasa casserole dish with a drizzle of olive oil and cook for 3 minutes.
     
  • Serve with lime wedges, mint leaves and basmati rice.

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Marinated duck breast with pumpkin

Serves 2

5 minutes

1 Mibrasa casserole dish + 1 GN 1/2

 

Ingredients

  • 1 duck breast

  • 1/2 c soya sauce

  • 2 tbs honey

  • 2 tbs grated ginger

  • 3/4 lb pumpkin

  • 1 tsp cornstarch

Method

  • Mix soy sauce with grated ginger and honey. Score the duck breast skin and add to sauce to marinate for at least an hour (half an hour per side).

  • Cut the pumpkin into slices and place on the top grill cooking for 2 minutes on each side. Take the slices off from the grill and remove the skin. Save the pulp to blend later.

  • Remove the duck from the marinade and cook in a Mibrasa GN 1/2 skin-side down for 2 minutes. Turn the breast over, remove any excess fat and cook for another half a minute. (The duck breast can also be sealed directly on the grill. Close the damper to reduce smoke if the meat contains a lot of fat.)

  • Take the excess duck fat saved from the gastronom earlier to add to the pumpkin mix. Blend the pumpkin with the fat and a sprinkle of salt. Add the marinade sauce to a Mibrasa casserole dish and add 1 tsp. of cornstarch, and stir. Cook on the lower grill until it starts boiling, stir quickly just before serving.
     

  • Cut the duck breast into thin slices. Plate the dish with a spread of pumpkin purée and marinade sauce.

     

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T-bone steak with vegetables

Serves 2

6 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1 1/4 lb T-bone steak

  • 1 large zucchini

  • Baby carrots

  • Butter

  • Salt

  • Pepper

Method

  • Rest the steak in the Mibrasa’s upper cabinet or heating rack for 5 minutes. Place the granite slab next to the resting steak.

  • Add a knob of butter to a Mibrasa casserole dish with some baby carrots and cook to brown for 2 minutes, turning once to cook for another minute. Cut the zucchini to 0.3 in thick slices and lightly grill for 2 minutes on each side.

  • Place the steak on the grill and cook for 3 minutes, turning over once to cook for another 2 minutes.

  • Take the steak out from the Mibrasa oven and leave to rest for 2 minutes in a casserole dish at room temperature.

  • Cut the steak into thick generous slices and serve on top of the preheated Mibrasa granite slab. This will keep the meat hot on serving and if the diner wishes, he/she can cook to desired doneness at the dining table.

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Slow cooked pork belly with apple cider

Serves 2

10 minutes

2 Mibrasa casserole dishes

 

Ingredients

  • 3/4 lb Pork Belly

  • 1 Golden delicious apple

  • 2 tbs butter

  • 1/2 c Cider

  • Chives

Method

  • Precook the pork belly in sous-vide for 5 hours at 180ºF. Leave to the side placing an item on top to flatten and smoothen the skin.
     

  • Peel and cut the apple into brunoise and place in a Mibrasa casserole dish with a knob of butter and cook for 3 minutes. Add 1/2 c of cider and leave to reduce for another 4 minutes. Remove and set aside.

     

  • Take the pork belly and cut around to make a perfect rectangle shape. Place directly on the grill, flesh-side facing down and sear. Once the grill marks appear, remove and place in a Mibrasa casserole dish with the skin-faced down to give a crispy finish.

     

  • Slice the pork belly into 0.5 in pieces and lie on top of a bed of apple and sprinkle over some chopped chives.

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Venison with porcini mushrooms

Serves 2

6 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 3/4 lb venison loin

  • 1/2 lb small porcini mushrooms

  • 1/2 c Sweet wine

  • 3/4 c venison jus

  • Extra virgin olive oil

  • Crispy sweet potato

  • Salt & pepper

  • Sweet potato crisp

  • Dried thyme 

Method

  • Remove any dirt from the Porcini mushrooms and then half. Spread some olive oil onto the cut sides and then place them directly on the grill and cook for 1½ minutes. Remove from the grill and the place them into a Mibrasa casserole dish with extra virgin olive oil and seasoning. Place the dish into the oven while the meat cooks.
     

  • Clean the venison loin well. Season and place directly on the grill to cook for 2 minutes on one side, turn once to cook for another minute.

     

  • Heat up a casserole dish, add sweet wine, which will reduce very quickly and then pour in the venison jus, which should drop the temperature of the mixture. Add some dried thyme and leave for 1½ minutes for the flavors to sink in.
     

  • Serve the venison with Porcini and drizzle over the venison reduction. Garnish with a sweet potato crisp adding a touch of color and shape.

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Sirloin with Gorgonzola and mushroom

Serves 1

10 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1/2 lb sirloin steak
     
  • ½ onion
     
  • 3/4 c white wine
     
  • 3/4 c double cream
     
  • 1/4 lb Gorgonzola cheese
     
  • 1/4 lb mushrooms

 

Method

  • Rest the steak in the upper cabinet of the oven or the heating rack for 10 minutes before serving.
     
  • Remove the stems of the mushrooms and place in a Mibrasa casserole dish with a drizzle of olive oil and a pinch of salt. Cook for 4 minutes on the lower grill. Remove the dish from the oven, drizzle over some parsley oil and sauté.
     
  • To prepare the sauce, drizzle some olive oil into a casserole dish and fry the onion for 2 minutes or until it browns. Add wine and reduce by half for 1 minute. Add cream, cook for 30 seconds, remove and then add diced cheese while still stirring. Set the sauce aside to accompany the meat later on.
     
  • Place the sirloin on the lower grill and cook for 2 minutes on each side.
     
  • Remove the meat and serve on a preheated Mibrasa granite slab with 4 mushrooms and the cream sauce in a separate serving bowl.

 

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Oriental-style grilled lamb ribs

Serves 2

5 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 6 lamb ribs

  • 1 white onion

  • ½ green pepper

  • ½ sweet red pepper

  • ½ yellow pepper

  • 1 tbs Ras el hanout

  • 1 lemon

  • Olive oil

  • Salt & pepper

Method

  • Squeeze a lemon and mix the juice with Ras el hanout. Pour the mixture over the lamb ribs and marinate for 15 minutes. Cut onion into strips and peppers to fine julienne.

  • Place the ribs in a large Mibrasa casserole dish, add the vegetables, a drizzle of olive oil and season. Place the casserole dish in the Mibrasa oven and cook for 4 minutes.Remove from the oven, take out the vegetables and set aside for serving later. Flip the ribs over and seal the other side using the residual heat of the casserole dish.

  • Plate the ribs with the vegetables to the side and sprinkle over Maldon salt.

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Surf and turf rice

Serves 2/3

25 minutes

1 Mibrasa casserole dish + 1 GN 1/2 

 

Ingredients  

  • ½ large onion, chopped
     
  • ¼ sweet red pepper, chopped
     
  • 1 clove of garlic, chopped
     
  • 3/4 lb pork ribs, diced
     
  • 1 medium cuttlefish, cut into squares
     
  • 1/2 c fresh tomatoes, grated
     
  • 1 1/2 c short grain rice
     
  • 3-6 large prawns
     
  • Fish stock (3-to-1 ratio to rice) 

 

Method

  • Drizzle olive oil into a Mibrasa casserole dish and add pork ribs. Fry for 3 minutes on the lower grill to seal and give the ribs color. Take out the casserole dish, stir and then set aside on another plate. Using the same casserole dish with the pork fat fry the chopped onion and pepper for 2 minutes on the lower grill. Add the minced garlic and cook altogether for another minute.

     
  • Next, add in the tomatoes, stir and cook for one minute. Once the mixture reduces add the cuttlefish cubes and cook for 1½ minute. Add the rice to the mix and stir for 1 minute until brown. Pour in the fish stock and season with salt. Leave the rice to cook in the oven for 15 minutes.

     
  • Remove the casserole dish and set aside to rest for 2 minutes. Take a Mibrasa GN ½ and sauté the whole prawns with olive oil for 1½ minutes.
     
     
  • Serve the rice casserole topped with the sautéed prawns. 

 

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Foie with Shiitake mushrooms and Dashi

Serves 2

4 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1/2 lb foie mi-cuit

  • 2 c Dashi

  • 6 fresh Shiitake mushrooms

  • Soy beansprouts

  • Flour

  • Edible flowers

Method

  • Chop two mushrooms and leave the last 4 mushrooms whole. On the whole mushrooms, score a star shape on the surface of the mushroom heads. Drizzle olive oil into a Mibrasa casserole dish with the mushrooms and fry for 2 minutes. Remove from the oven, add the Dashi and then cook for another minute to bring out the smoky flavors.

  • Lightly flour the foie and gently fry in a preheated casserole dish for 20 seconds each side and then set aside on another plate.

  • In the same casserole dish add a drizzle of olive oil and gently fry the soy sprouts for 30 seconds.

  • Serve the foie in a deep dish on top of a bed of sautéed soy sprouts, 2 shiitake mushrooms, and pour over a spoonful of Dashi broth. Garnish with edible flowers or chives.

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Lamb sweetbread with Emmental and herbs

Serves 2

3 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1/2 lb lamb throat sweetbreads

  • 1/2 c Emmental cheese

  • 1/2 lb spinach

  • ¼ bunch fresh parsley

  • ¼ bunch fresh dill

  • ¼ bunch chervil

  • 2/3 c milk

  • Olive oil

  • 6 toasted almonds

Method

  • Blanch a mixture of fresh herbs, remove quickly and chill. Add milk to the mixed herbs and blend to a fine purée. Grind the toasted almonds together with 3 tablespoons of the herb purée.

  • Wash the sweetbreads and blanch in boiling water. Once cooked, cut to the desired size and shape. Sear the sweetbreads in a preheated Mibrasa casserole dish for 1 minute on one side and then brush on the almond and herb purée to the unseared side and cook for a further minute. Flip over the sweetbreads and sprinkle on grated or sliced Emmental and then leave to cook for 1½ minutes.

  • Plate the sweetbreads in a row on a plate with a line of herb purée. Remove the cheese gratin crisps that were formed from the excess cheese left in the casserole dish and slide in between the sweetbreads.

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Iberian pork sirloin with spices

Serves 2

15 minutes

-

 

Ingredients

  • 1 Iberian sirloin steak

  • 1 medium eggplant

  • 1 Raf tomato

  • 1 tsp cinnamon powder

  • ½ tsp ground cumin

  • 1 tbs honey

  • 30 finely cut fresh mint leaves

  • Extra virgin olive oil

Method

  • Rinse and chop the mint leaves. In a bowl, mix honey, cinnamon, cumin, half the chopped mint, olive oil, salt and freshly ground pepper. Add the pork sirloin to the marinade, apply well and leave to marinate for 40 minutes.

  • Score the eggplant skin and place on the top grill for 10 minutes. Remove from the oven and spoon out the pulp and chop. Chop the tomatoes and place in a bowl with the eggplant and 2 tbs of chopped mint. Add olive oil and season.

     

  • Place the marinated sirloin directly on the top grill and cook for 2 minutes, flip once and cook for another 2 minutes and then leave to rest on the side in a casserole dish for 1 minute.

  • Cut the sirloin into slices and serve with eggplant and garnish with mint.

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Peasant’s roasted chicken with ratatouille

Serves 2

10 minutes

2 Mibrasa casserole dishes

 

Ingredients

  • ½ free-range chicken cut into quarters

  • ½ zucchini

  • ½ onion

  • ½ sweet red pepper

  • ½ yellow pepper

  • ½ green pepper

  • ½ eggplant

  • 1 large carrot

  • 2/3 c tomato purée

  • 1/2 c white Vermouth or blonde beer

Method

  • Season the chicken quarters and cut all the vegetables into small mirepoix. Place chicken in a preheated Mibrasa casserole dish drizzled with olive oil. Cook on the lower grill for 1 minute on each side. Take the casserole dish out and transfer the chicken pieces into another casserole dish and leave to rest on the Mibrasa heating rack.

  • Take the casserole dish that was used to cook the chicken to make the ratatouille. Lightly fry the onions and peppers for 2 minutes, followed by carrot, eggplant and zucchini. Cook the vegetable ratatouille in the Mibrasa until golden brown (about 6 minutes) and then add the tomato cooking for a further 2 minutes. Lastly, bring back the chicken quarters to join the rest of the ingredients in the casserole dish.

  • Pour in half a glass of dry white vermouth or beer and continue cooking for another 2 minutes. Turn the chicken pieces over and cook in the oven for 2 minutes.

  • Serve the chicken on individual plates with the ratatouille.

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Burger with grilled pepper ketchup

Serves 2

5 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 2 bread buns

  • 1 lb of minced beef

  • 6 savoury biscuits or salted breadcrumbs

  • 1 egg

  • 1 tbs mustard

  •  Chopped parsley

  • 1 tbs caramelized onion

  • 1 beef tomato

  • 1 red onion

  • ½ sweet red pepper

  • 1/2 c chopped tomato

  • 1 clove

  • ½ cinnamon stick

  • 1 tbs brown sugar

  • 2 tbs Sherry vinegar 

     

Method

  • Roast the red pepper on the top Mibrasa grill. (Whenever possible, roast vegetables using the oven’s heat at the end of service.)
     

  • To prepare the burger, finely chop parsley and crush savoury biscuits in a mortar. Mix with the minced meat together with mustard, beaten egg and then season. Shape the mince into 2 balls and then flatten well to form 1 in thick patties. Leave the burgers to rest in the fridge for at least 30 minutes to allow the flavours to settle in.

  • Slice the red onion into julienne and add to a bowl with a drizzle of extra virgin olive oil. Cook the chopped tomatoes in a Mibrasa casserole dish with a drizzle of oil, a clove and cinnamon stick. Remove the dish from the oven and add sugar and vinegar, and then stir until the vinegar evaporates. Transfer to a blender glass, adding the grilled pepper and blend altogether.

     
  • Place the burgers directly on the lower grill and cook for approximately 2 minutes on each side. Cut the beef tomato into slices about 0.15 in thick and cut the bread buns in half.

  • Serve the burger with red onion, green leaves, a nice slice of beef tomato and homemade ketchup on the side. Add any extras e.g. cheese, tomato or bacon.

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Grilled quail with apple

Serves 2

10 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 2 quails

  • 1 Golden delicious apple

  • 1 tbs “Calvados” apple brandy

  • Butter

  • Salt and pepper

Method

  • Season the quails with salt and pepper. Rinse the apples, peel and cut into slices. Place the apple slices into a Mibrasa casserole dish with a knob of butter, sprinkle with a little bit of sugar and a dash of Calvados. Cook on the lower grill for 4 minutes.

     
  • Place the quails directly on the top grill for 5 minutes turning once and then cook for another 3 minutes.


  • To serve, quarter the quails separating the breast from its bone. Garnish with a fan of apple slices and drizzle over apple jus.

     

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