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Date & Cinnamon Stuffed Lamb

 

What you  need:

1 tbsp olive oil

1 small onion, finely chopped

50g dried dates, roughly chopped

1 tbsp freshly chopped rosemary

25g ground almonds

pinch ground cinnamon

½tsp ground cumin

1 whole leg of lamb

1tsp plain flour

600 ml lamb stock (fresh or made from cubes)

salt

black pepper

2 garlic cloves, crushed

What you do:

Preheat the oven to 220 C / 425 F / gas mark  7

Heat the oil in a small pan and fry the onion for 5 minutes until soft, then mash to a purée. Add the chopped dates and stir in thoroughly. Add the rosemary, almonds, cinnamon and cumin to the pan, and season.

Cut 6 large slashes in the fleshiest side of the lamb leg, through to the bone. Stuff the date mixture into the slashes. Season the lamb and place in a roasting tin with 250ml water.

Roast for 15 minutes, then reduce the heat to Gas 5, 190°C, fan170°C and cover loosely with foil. Roast for a further 1 hour 15 minutes for a medium-cooked lamb, or 1 hour 30 minutes for well- done. Top up the water occasionally if it evaporates to prevent the juices from burning. Remove foil 30 minutes before end.

Remove the lamb from the tin, place on a plate, cover loosely with foil and leave to rest for 15 minutes while making the gravy.

Skim the fat and discard. Place the tin on the hob and add the flour. Stir for 1 minute then gradually pour in the stock.

Simmer until it has reduced, then strain the liquid into a gravy boat before serving.

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What you need:

4 medium-size russet potatoes (about 1 1/2 pounds)
1/4 cup fat-free sour cream
2 oz shredded Parmesan Cheese
2 oz shredded fresh Mozzarella Cheese
1/3 cup finely-chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tbsp chopped fresh parsley
Freshly-ground black pepper, to taste

What you do:

Preheat oven to 190 C /375  F/ gas mark 5

Bake potatoes approximately 50 minutes, or until tender. Remove from oven and let cool.

Cut each potato in half. With a spoon, scoop out potato pulp leaving 1/4-inch of potato in each half. Cut each half in half again to form quarters. Season with salt and pepper.

Bake potato quarters for 15 minutes. (This will crisp them up so that they can be picked up easily.)

Mash 1 cup potato pulp with a with a potato masher, potato ricer, fork, or beat with electric hand mixer (save remaining pulp for a later use).

Stir in the sour cream, Parmesan cheese, Mozzarella cheese, sun-dried tomatoes, green onions, and parsley.Mixture will be sticky and hold together.

With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins. Sprinkle with black pepper and bake for 15 minutes.

Remove from oven and serve warm.

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What you need:

2 tbsp  oil
1 packet frozen hashbrown potatoes
2 cups shredded Cheddar cheese
2 lbs streaky Bacon

What you do:

Pre heat the oven to   200 C/400 F / gas mark 6

Grease 9-inch pie plate.
In large frying pan or skillet, heat oil over medium-high heat; add potatoes. Cook, stirring occasionally, 10 to 12 minutes or until browned. Remove from heat. Stir in cheese.

Arrange bacon slices side-by-side on bottom and up side of pie plate. Weave bacon slices in opposite direction. Fill bacon crust with hash brown mixture. Repeat bacon lattice on top of pie. Trim edge. Place pie on baking sheet.

Bake pie on lowest rack in oven 40 to 45 minutes or until bacon is cooked and brown. Cover with aluminum foil if browning too quickly.

Let stand 5 minutes before cutting into wedges.

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What you need:

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 oz orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

What you do:

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in slow cooker or Crock pot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions.

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What you need:

Soufflé

170g of smoked haddock, undyed if available
250ml of milk
375g of spinach
30g of butter
33g of flour

53g of mature cheddar, grated

1/2 tsp of mustard

5 eggs, yolks only

1/2 tsp of ground nutmeg

16g of Parmesan, grated

1 pinch of salt

1 pinch of pepper

Sauce

250g of tinned chopped tomatoes

25g of onion, chopped

30g of red pepper, diced

15g of chopped black olives

1/2 tsp of sugar

10ml of red wine

1/2 tsp of garlic, finely chopped

10ml of sunflower oil

1 tsp of fresh basil, roughly chopped

25g of cornflour

1 pinch of salt

1 pinch of  black pepper

To serve

4 small sprigs of fresh basil

What you do:

Pre heat the oven to 180 C /350 F / gas mark 4

Place the haddock in a small shallow pan and cover with milk and bring to the boil. Simmer for 3 minutes and then remove the fish, set aside to cool .

Heat some oil in a frying pan, add the spinach, moving it around so that it wilts. Remove and allow to drain.
Grease the inside of the metal rings with a little oil, place onto a lightly greased baking tray.
Divide up the spinach into the 4 rings and push down so that it evenly spreads inside.
Add the flour, 115ml of the milk (used to poach the fish), butter, mustard and ground nutmeg. Bring to the boil, whisking continuously.
Turn down the heat and simmer for 2 minutes, remove from the heat. Add the mixture to a mixing bowl. Whisk in 37g of the grated cheddar until it melts.
Using a handheld electric whisk, whisk the egg whites to the hard peak stage.
Add the egg yolks to the cheese mix and mix well.
Add the flaked haddock and gently mix.
Fold in the egg whites gently.
Divide the mixture up into the metal rings.
Place in an oven  for 12 minutes
Combine the remaining grated cheddar and Parmesan in a bowl.
Remove from the oven and place the grated cheddar and Parmesan on top.  Allow the soufflés to cool – you will notice they start to drop.
With a sharp knife, gently go round the inside of the ring to carefully remove the soufflés from the rings. Cling film over the soufflés and place on a baking tray, store in the fridge until required.
To reheat the soufflés, place in an oven set to 160 C  / 325 F / gas mark 3 for 8 minutes.
For the sauce, heat the oil in a heavy-based saucepan. Add the onions and garlic and allow to sweat for 2-3 minutes until transparent.
Add the pepper, tomatoes, red wine, sugar and seasoning and bring to the boil. Turn down the heat and leave to simmer.
Dilute the cornflour in 2 tablespoons of water and whisk into the sauce, continue to simmer for another 2-3 minutes then remove from the heat.
Mix the basil and olives into the sauce.
Turn out the soufflés onto plates and spoon the sauce in a circle around them. Place a sprig of fresh basil on top of each soufflé and serve immediately.

 

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what you need:

3 cups chopped cooked chicken

1 cup Ricotta cheese

1/4 cup crumbled feta cheese

1/4 cup grated Parmesan cheese

1/4 cup milk

1/8 tsp white pepper

8 lasagna noodles, cooked and drained

2 cups Prego Spaghetti Sauce

What you do:

Preheat the oven to 190 C /375  F / gas mark 5

In medium bowl, combine chicken, cheeses, milk, and pepper

Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce

Arrange lasagna rolls, seam-side down in sauce in baking dish

Top with remaining spaghetti sauce

Cover

Bake for around 30 minutes or until hot & cooked through.

Serve, with additional Parmesan cheese sprinkled over the top.

 

 

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What you need:

1 lb  Sausage of your choice

Oil, For Sauteing

1 whole Medium Onion, Sliced

½ whole  Pepper, Chopped

6 whole Red New Potatoes, Sliced

1 cup Baby Carrots

½ tsp Tarragon

½ tsp Basil

¼ tsp Thyme

1 tsp Salt

¼ tsp Coarse Ground Black Pepper

What you do:

Preheat the oven to 180 C /350 F / gas mark 4

Slice sausage into 1/4 inch slices.

In a large frying pan or skillet, heat some oil and sauté the sliced onions, chopped peppers, and sausage until brown.

Then add sliced potatoes, carrots and spices, mixing well. Pour mixture into a greased 2-quart casserole dish, and bake covered in the oven   until vegetables are tender (about 45 to 55 minutes).

Remove cover and bake another 5 minutes, or until browned.

Serve hot.

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What you need:

2 tbsp oil

1 bay leaf

1 lemongrass – bruised and chopped

1 chicken, cut into 8 pieces

1 tsp salt

500 ml coconut milk

2 tbsp sweet soy sauce

Grind the following into spice paste
10 red chilies
8 shallots
3 cloves garlic
1 medium size tomato
1 inch ginger
1 inch galangal
1 tsp shrimp paste
What you do:
Heat oil on high heat and fry the spice paste, bay leaf, and lemongrass until fragrant, about 3 minutes.
Add chicken to the pot and stir until no longer pink.
Season with salt and pour the coconut milk into the pot. Bring to a boil and cook until the liquid has reduced somewhat and the chicken is cooked and tender, about 30 minutes.
Add sweet soy sauce and give it a stir so it is properly mixed with the sauce. Taste test and adjust with salt as needed.
Turn off heat and serve immediately with steamed white rice.
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What you need:

500g lamb shoulder chopped into bite size chunks and placed into a small mixing bowl

1 large onion, finely chopped

1 red chilli, finely chopped (seeds left in)

2 cloves of garlic, peeled and finely grated

2 inch piece of fresh ginger, peeled and finely grated

2 tsp of ground turmeric

1 tsp of paprika

2 tsp of cumin powder

1 tsp of ground coriander

1 tbsp of tomato puree

400g tin of chopped tomatoes

400ml of boiled water

A knob of unsalted butter

Salt

Pepper

To Garnish

1 red chilli, finely sliced (seeds left in)

A large handful of chopped fresh coriander

Squeeze of lemon

What you do:

Put your large pan/wok on a high heat and add a knob of butter and about a 1 tbsp of oil. Throw in the chopped onions, garlic, ginger & chilli and stir to coat everything with the butter. Add in 2 tsp of turmeric, 1 tsp of ground cumin, 1 tsp of ground coriander and 1 tsp of paprika. Stir well and reduce the heat to medium.

Put your other pan on a high heat. Take your bowl of lamb pieces and add a 1 tsp of ground cumin. Lightly toss the lamb in the spice with your fingers to coat the pieces.

Once your new pan is nice and hot, add a tbsp of oil, swirl it around and add in the lamb. Cook for 1 minute on a high heat, turning the pieces of lamb once to get most of the meat sealed (very lightly browned) on the outside.

Turn the heat off the lamb and turn the heat back up high on the first pan containing the spices and onions. Add in 1 tbsp of tomato puree and the tin of chopped tomatoes. Give it all a good stir together before adding 400ml of recently boiled water. Stir again.

Add the lamb into the larger pan after the water and stir. Finally turn the heat down to a simmer and leave the curry bubbling away gently for 1 hour, after which time the lamb will be soft and succulent. If you’re serving rice or naan bread with the curry, time them to also be ready in 1 hour.

After 1 hour the sauce will have reduced and thickened as in the photo below. Throw in the chopped coriander, fresh chilli and a squeeze of lemon juice.

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What you need:

1 tsp cayenne pepper

2 tsp ground black pepper

1½ tbsp paprika

1½ tbsp ground ginger

1 tbsp turmeric

2 tsp ground cinnamon

1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)

2 large onions, grated

2 tbsp olive oil

2 tbsp argan oil

3 cloves garlic, crushed

570ml/1 pint tomato juice

2 x 400g tinned chopped tomatoes

115g/4oz  dried apricots, cut in half

55g/2oz dates, cut in half

55g/2oz sultanas or raisins

85g/3oz  flaked almonds

1 tsp saffron stamens, soaked in cold water

600ml/1 pint lamb stock

1 tbsp clear honey

2 tbsp coriander, roughly chopped

2 tbsp flat leaf parsley, roughly chopped

What you do:

Preheat the oven to 150 C/300 F/Gas mark 2.

Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.

In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.

Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.

Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs.

Serve.

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