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  • quick-saag-aloo-curry

 

What you need:

1 onion, finely chopped

2 tbsp vegetable oil

2 cloves garlic, finely chopped

1 inch piece ginger, finely chopped

1 red chilli, finely chopped

1/2 tsp turmeric

1 tsp ground cumin

350g potatoes, peeled & cut into 1-2cm cubes

150ml coconut milk

200g  ready to eat spinach

20g  Indian inspired Saag cashews

What you do:

Heat the oil in a pan and add the onion. Stir in garlic, ginger and chilli, and cook for 2 mins more.

Add the spices, stir well and cook for another minute.

Add the potatoes, along with 200ml water. Cover and simmer until the potatoes are cooked – about 15 mins.

Add coconut milk and bring back to a simmer. Stir in the spinach and cashews. Serve sprinkled with another 20g cashews.

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creamy-avocado-and-sweet-chilli-pasta

What you need:

250g  pasta (shells, Penne or Fusilli work best )

2  ripe and ready to eat avocados

2 tbsp  extra virgin olive oil

The juice of 1/2 lemon

2 handfuls baby spinach leaves

3 tbsp sweet chilli sauce

2 tbsp toasted  pine nuts, toasted

What you do:

Cook the pasta according to the pack instructions.

Remove the stones from the avocados, scoop out the flesh and mash well. Stir though olive and lemon juice.

Put the spinach in a colander in the sink. Strain the cooked pasta through it, reserving 2-3 tbsp of the pasta water.

Stir the pasta, spinach, reserved pasta water and avocado mixture together in a pan, until the pasta is well coated.

Serve drizzled with sweet Chilli sauce and sprinkle over pine nuts.

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Slow Cooker Taco Soup

What you need:

What you do:

In a medium frying pan or skillet, cook the minced beef until browned over medium heat. Drain, and set aside.

Place the minced beef, onion, chilli beans, kidney beans, sweetcorn, tomato sauce, water, diced tomatoes, green chilli peppers and taco seasoning mix in a slow cooker.

Mix to blend, and cook on Low setting for 8 hours.

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Slow Cooker Thai Pork with Peppers

 

What you need:

1/3 cup soy sauce

1/3 cup creamy peanut butter

6 cloves garlic, minced

2 tbsp minced fresh ginger root

1 tsp crushed red pepper flakes

2 red  peppers, thinly sliced and cut into bite-size lengths

1 lb boneless pork chops

What you do:

Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low.

Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.

 

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Chicken Cacciatore

 

What you need:

3 lbs  chicken, cut up in pieces

1 large onion, thinly sliced

2 (6 oz) tins tomato paste

6 oz sliced mushrooms

1 green pepper , finely chopped

2 -4 garlic cloves, minced

2 teaspoons oregano

1 tsp dried basil

12tsp  celery powder

1 tsp salt

1cup  dry white wine

3 tbsp  olive oil

1 tsp  crushed red pepper flakes(optional)

What you do:

Place onions in bottom of crock pot.

Add chicken pieces.

Stir all the other ingredients together.

Pour over chicken.

Cook on low heat  7 to 9  hours or high heat for about 3 to 4 hours.

Serve  with pasta or rice.

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OLYMPUS DIGITAL CAMERA

 

What you need:

1.5kg peeled floury potatoes

180ml olive oil, for shallow frying

salt

FOR THE SALSA BRAVA:

3 tbsp olive oil

1 tsp smoked hot Spanish paprika (pimentón picante), plus a bit extra

½ tsp crushed dried chilli flakes

½ tsp Tabasco sauce

1 tbsp red wine vinegar

125 ml tomato sauce (see below)

TOMATO SAUCE: 

125ml olive oil

225g onions, finely chopped

2 garlic cloves, crushed

400g can of chopped tomatoes

150ml water

3 fresh bay leaves

¾ tsp salt

¾ tsp sugar

What you do:

First make the tomato sauce:

Heat the olive oil in a wide shallow pan over a medium heat. Add the onions and garlic and sauté for 15 minutes until soft and very lightly coloured.

Add the tomatoes, water and bay leaves, salt and sugar, then bring to the boil, lower the heat and simmer very gently, uncovered, for 45 minutes to 1 hour. Stir occasionally – you are aiming for almost a purée consistency.

Leave to cool a bit then remove the bay leaves and blend in a food processor until smooth.

Next make the salsa brava:

Heat the olive oil over a low heat, then add the pimentón, chilli flakes, Tabasco and vinegar and mix together well. Stir in the tomato sauce and adjust the seasoning to taste. Thin with up to 3 tbsp of water if the salsa is too thick.

Now fry the potatoes:

Cut the potatoes into small even-sized chunks and cook in a large pan of well-salted water for 6-7 minutes or until just tender, then drain well.

Heat the olive oil in two large non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer for 10-12 minutes, turning regularly, until crisp and golden.

Spoon the potatoes onto warmed plates, drizzle over the sauce, sprinkle with the pimentón and serve with cocktail sticks and napkins.

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Chicken & Stuffing

 

What you need:

4 Chicken Breasts (Thawed)

1 Box  Stuffing Mix

1/2 cup of Sour Cream

1 tin of  Chicken Soup

1/4 c. water

What you do:

place all four chicken breasts in the bottom of your slow cooker.

Sprinkle all the dry stuffing mix all over the chicken breasts.

Mix together the cream of chicken soup, 1/2 cup of sour cream & 1/4 cup of water in a bowl and simply pour over the top& put the lid on.

Switch slow cooker on ‘low’ and cook for 4 hours.

 

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Sweet & Sour  Pork Tenderloin (Slow Cooker)

 

What you need:

1 2-3 lb boneless pork tenderloin
1 cup chicken or vegetable broth
½ cup balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp honey
½ tsp red pepper flakes
2 cloves garlic, chopped

What you do:

Place pork tenderloin into the slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (6-8 hours on Low)

Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.

 

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SalmonTrayBake-OPT02-LH-7617b6bd-52a3-46ca-b52c-b58593b902b2-0-1400x919

What you need:

500g (1lb) new potatoes, halved

1 tbsp olive oil

1 x 400g tinned artichoke hearts in water, drained and halved

1 lemon, 1/2 juiced, 1/2 sliced

4 tbsp pesto

4 salmon fillets

handful fresh basil leaves

What you do:

Preheat the oven to  200 C  /  400 F / gas mark 6

Arrange the potatoes in a baking dish and drizzle over the oil; toss to coat. Roast for 15 minutes.

Add the drained artichokes to the potatoes with the lemon slices, then drizzle over 3 tbsp of the pesto. Arrange the salmon fillets over the veg and divide the remaining pesto between each fillet. Season well.

Return to the oven for a further 10-15 minutes, or until the potatoes are golden and the salmon is cooked through. Remove from the oven and scatter over the basil leaves as well as the lemon juice before serving.

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Gluten-free spaghetti Bolognese

 

What you need:

2 tbsp rapeseed oil

2 onions, peeled and roughly chopped

4 cloves garlic, peeled and finely chopped

500 g lean beef mince

100 ml red wine

150 g button mushrooms, sliced

780 g chopped tomatoes with basil

6 sun dried tomatoes, finely chopped

2 tbsp fresh basil

2 tbsp fresh parsley

Salt

freshly ground black pepper

400 g gluten free spaghetti

Parmesan Cheese as desired

what you do:

Heat the oil in a large and sauté the onions and garlic, frying until softened. Increase the heat and add the minced beef.

Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced a little. Reduce the temperature and stir in the mushrooms, tomatoes and sundried tomatoes. Bring to the boil, cover and simmer for 1 hour stirring from time to time.

At the end of cooking add the basil and parsley. Cook the gluten free pasta according to the packet instructions. Drain and divide between 4 warmed bowls. Ladle over the cooked bolognese sauce and finish with a sprinkling of Parmesan cheese.

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