Fruit That Goes Well With Beef

May 27, 2022 Post a Comment

Meat with Fruit Recipes - Perfect Fruit Pairs for Chicken, Pork, Beef, Lamb

Some people beloved pairing meat with fruit, others dislike the idea.

This commodity is for those that love the color, flavour, acerbity, sugariness, complexity and lightness that both fresh and dried fruit bring to meat dishes.

Whether it'due south figs, apricots, or prunes in a tagine, chopped apricots mixed with minced lamb, craven or duck and stuffed with dried fruit, or prunes added to tiresome-cooked lamb shanks - fresh and dried fruits add tangy tastes, sweet and acidity that enliven meat dishes, enhancing and smoothing their flavors.

Meat and fruit can be a perfect combination with the correct pairs.

This article provides advice, tips and recipe ideas for pairing fruit with diverse types of crimson and white meat.

Fried Chicken with Passion Fruit - Vietnamese style - what an unusual combination — Fried Craven with Passion Fruit - Vietnamese way - what an unusual combination. Source: Public Domain

Which Fruits Pair Best with Which Meats?

The potent flavors ofgame such as venison, pairs well with the flavors of fruits such as dates, pomegranates, raisins, pears, peaches, citrus fruits, cranberries, raspberries, cherries and apples.

► Rabbit has a mild flavor that pairs well with lemons, oranges and other citrus, prunes, plums, currants and apples.

► Lamb is enhanced by the flavor of fresh fruits, citrus, berries and many dried fruits such as raisins, prunes, pomegranates, figs, dates, cranberries and apricots.

► Craven and Turkey are enhanced with a wide range of fresh and dried fruits such equally raisins, citrus, prunes, pomegranates, pears, peaches, mangoes, grapes, currants, cranberries, bananas, apricots and apples. Orangish zest and marmalade pair well with chicken, turkey and duck

► The stronger taste ofduck can handle richer fruit flavors such equally grapes, prunes, pomegranates, pears, peaches, mangoes, citrus varieties, figs, dates, currants, apricots, cranberries, cherries and blueberries.

► Pork goes well with a wide range of fruits such equally apricots, peaches, pears, pineapple, plums, quince, mangoes, dried figs, dried cherries, currants, strawberries, cranberries and apples.

► The more than delicate flavor of veal pairs well with figs, apples, grapes, lemons, cantaloupes and melons, limes and oranges.

► Beef has a strong taste that pairs well with sweeter stronger fruit such every bit peaches, pineapple, kiwi fruit, plums, prunes, apricots and mangoes. Citrus and the more acidic fruits are less suitable.

Recipes

Try these recipe ideas to explore how yous can combine fruits with meats for delightful dishes.

Beefiness Stew with Mixed Dried Fruits Recipe

Ingredients

salt and pepper
1 loving cup beef broth
one cup of red wine
sprigs of fresh thyme
1 large onion, chopped
1 tablespoon olive oil
1 tablespoon cornstarch
2 lb (1 kg) lean beef, cubed
two cups assorted vegetables, chopped (carrots, parsnips, turnips)
1 cup combined dried fruits (apples, cherries, apricots, prunes, peaches)

Method

Identify the meat in a basin, season with table salt and pepper, add together the vino marinate for several hours in the fridge or overnight.

Heat the olive oil in a deep pan, slow cooker, or pressure cooker. Sauté the onions until translucent. Add the marinated beef, thyme and the wine marinade liquid. Add the goop and cook slowly, following the instructions for the slow cooker or pressure cooker. Cook slowly for several hours on the stove top, as an alternative. Add the dried fruits and vegetables and cook until the vegetables are just tender.

Baked Pork Chops with Fresh Pineapple, Peanuts and Coriander Recipe

Ingredients

six pork chops
75 grand (two oz) pulley saccharide
Salt and pepper to gustation
1 small pineapple, peeled
120 ml (4 oz) coconut cream
60 ml (ii oz) calorie-free soy sauce
i ane/2 teaspoons of chilli pulverisation
6 garlic cloves, peeled and crushed
1 ane/two tablespoons or ground coriander
large bunch fresh coriander (cilantro), chopped
90 ml (i/iv cup) sunflower or extra virgin olive oil
l g (2 oz) salted and roasted peanuts, finely chopped
one large piece of fresh ginger, peeled and finely chopped

Method

Peel the pineapple, remove the core and slice one-half into thick slices. Fix bated for adding latter. Chop the other one-half of the pineapple into pocket-sized large chunks. Using a medium size bowl, combine the pineapple chunks, one-half a teaspoon of table salt, half the fresh coriander, ground coriander, peanuts, chilli, oil, sugar, kokosnoot, soy, ginger and garlic. Add the pork chops, mix to cover and marinate in the refrigerator for 1-2 60 minutes.

Rut the oven to 375 degrees F (190 degrees C). Heat ridged griddle pan or charcoal-broil hot plate on high heat until it starts to smoke. Lift out the pork chops, drain and and scrape any marinade on the surface of the chops back into the basin. Keep the marinade. Season the pork chops well with common salt and pepper and grill the chops ii at a time for 2-iii minutes on each side. The chops should exist nicely browned on both sides. Add the pineapple slices to the griddle or hot plate and fry for 2 minutes, turning once, until well browned on both sides.

Place the grilled chops into to a deep-sided 12 in 10 ix in (32cm x 22cm) baking tray. Add together the pineapple slices and pour in the saved the marinade. Place the baking tray into the oven and cook for 10-15 minutes, or until the pork chops are merely cooked (times will vary) and the sauce bubbles. Remove from the oven and set aside for three minutes to develop the flavors. Serve with couscous, rice or mashed white potato. Sprinkle with chopped coriander and freshly footing blackness pepper.

Roast Chicken with Fennel and Fresh Standard mandarin Sauce Recipe

Ingredients

Ane good quality chicken (iii lb; one.5kg)
one/iv cup extra-virgin olive oil
one lemon
2 teaspoon salt
Rice, broccoli and other cooked vegetables to serve

For the Cooked Fennel

2 tablespoons soy sauce
2 tablespoons brown sugar
4 large or 8 small fennel bulbs
2 tablespoons five spice powder

For the Fresh Mandarin sauce

6 mandarins
1 cup chicken stock
1 bunch spring onions
2 cloves garlic, minced
Carbohydrate and soy sauce to gustation
1/4 cup Chinese shaoxing wine (or dry sherry)
1 medium-size piece of fresh ginger, finely chopped

Method

Preheat oven to 450 degrees F (220 degrees C). Wash the chicken within and out under cold running water, drain and pat dry with paper towels. Season the cavity with salt and pepper. Juice the lemons and put the two squeezed lemon halves into the cavity. Combine the table salt, oil, lemon juice and cinnamon together in a pocket-size basin and rub all over the craven. Place the chicken on a shallow baking pan (that can be used on the stove top), chest-side upwardly. Add a cup or water to the roasting and roast for 20 minutes. And so lower the temperature to 350 degrees F (180 degrees C) and melt for an additional 40 minutes, or until the chicken is just cooked, but still moist. Remove the chicken and keep warm. Reserve the pan for making the sauce.

Cut the peeled fennel into wedges and place in an oiled blistering tray. Sprinkle all over with the 5 spice pulverisation. Sprinkle over about 1/iv cup. Encompass the baking tray loosely with foil. Add to the oven about half an hour afterwards the chicken. Remove the foil afterwards well-nigh 20-xxx minutes. Remove from the oven when cooked and add the chocolate-brown sugar and soy sauce to the fennel.

To make the mandarin sauce, drain nigh of the fat drippings from the baking pan used for the craven. Fry the garlic and ginger in the pan until soft. Add the shoaxing wine (or sherry) and scrape the pan to deglaze and collect the flavors. Add the chicken stock and simmer gently for five minutes. Zest one standard mandarin and add together the zest to the sauce. Juice all of the mandarins, add to the sauce and cook for v minutes. Strain the sauce into a basin, Make clean the pan and then put the sauce dorsum into it. Gently boil the sauce to reduce its volume to about half. Add sugar and soy sauce to taste.

Serve with rice and vegetables pouring over the mandarin sauce.

Beefiness Tagine with Dried fruits and Moroccan Spices Recipe

Ingredients

1 compression saffron
1 tablespoon salt
three tablespoon olive oil
i piece cinnamon stick
5 cloves garlic, finely minced
2 big onions, finely chopped
1/2 teaspoon hot chilli flakes
one.5kg (3 lb) oyster bract beef or similar
one tablespoon footing Moroccan spice mix (see beneath)

For the stale fruits

one/two cup sugar
ane teaspoon rosewater
xvi stale apricots
8 dried figs
8 large prunes (pitted)

Moroccan spice mix (basis in a mortar and pestle)

2 cloves
ane piece mace
half dozen fennel seeds
3 cardamom pods
3 allspice berries
1 teaspoon cumin seeds
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
i/2 teaspoon cayenne pepper
one/2 teaspoon coriander seeds

Method

Slice the beef into large chunks. Coat the meat with the spices mix, onion and garlic. Set up aside for ane-2 hours in the refrigerator.

Preheat oven to 300 degrees F (150 degrees C). Heat the oil in a heavy casserole dish or deep oven-proof frying pan. Add the meat mixture and braise for several minutes. Add the salt, saffron and chilli flakes. Add the cinnamon stick and pour in enough water to barely encompass the meat. Bake for about ii 1/two hours until the meat is tender.

Next, add the stale apricots and figs to pot and encompass with hot water. Bring to eddy and and so simmer for 5-x minutes. Add the prunes, sugar, rosewater and simmer for an another 5 minutes. Allow to cool while the meat is cooking. The fruits will bang-up and absorb well-nigh of the liquid.

Remove the goulash from the oven when the meat is just tender. Spoon in the fruit mixture and bake for an extra xxx-hour. Serve with couscous or rice.