Category Archives: Main Courses

Meatballs in Tomato Sauce with Goats Cheese

Lamb, Main Courses, Pork

  • 25g/1oz fresh or slightly stale breadcrumbs
  • Milk
  • 340g/12oz minced pork or lamb
  • 1 tbsp chopped fresh oregano or marjoram
  • 2 tbsps chopped fresh parsley
  • 2 tsp kecap manis or substitute with dark soy sauce and a pinch of sugar
  • Salt and pepper
  • Olive oil, for frying
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tbsp olive oil
  • 2 x 400g/14oz cans of chopped tomatoes
  • 1 tbsp tomato puree
  • 1-2 tsp sugar
  • 8-10 fresh basil leaves, shredded
  • 100g/31/2 oz goat’s cheese, diced

1. Preheat the oven to 200C/400F/Gas6. Soak breadcrumbs in milk for 10 minutes; squeeze dry. Mix with the pork, herbs, kecap manis, salt and pepper. Roll into walnut sized balls.

2. Heat enough oil to cover the base of a heavy frying pan. Fry the balls over a medium heat until cooked. Drain on kitchen paper.

3. To make the tomato sauce, gently fry the onion and garlic in olive oil. Add all remaining ingredients, except the basil and cheese, and cook until reduced to a very thick sauce. Stir in basil.

4. Place meatballs in a shallow serving dish, spoon over the sauce and scatter with goat’s cheese. Bake for 30 minutes until sizzling. Serve with hot bread and salad.

Great-Greek Lamb with Puntaletti

Lamb, Main Courses

  • 675g/11/2lb boneless leg or shoulder of lamb, cut into 4cm/11/2 cubes
  • 2 large onions, sliced
  • 2 tbsp fresh lemon juice
  • 5-6 fresh oregano sprigs
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp olive oil
  • 2 tbsp tomato puree
  • 900ml/11/2 pints boiling water
  • 225g/8oz puntaletti(small nib shaped pasta)
  • Seasoning
  • Fresh oregano sprigs to garnish
  • Parmesan shavings to garnish

Puntaletti, also called orzo or misko, is tiny pasta, similar in shape to rice grains.

1. Preheat the oven to 180C/350F/Gas4. Spread the lamb and onions in a large casserole or small roasting tin. Sprinkle with the lemon juice, oregano, cumin, coriander and seasoning; mix well. Drizzle over the oil and roast, uncovered, for 1 hour.

2. Mix together the tomato puree and boiling water until the puree is dissolved. Pour over the lamb and return to the the oven for 30 minutes. Sprinkle over the puntaletti, cover with a tightfitting lid or double-thickness foil and cook for 25-30 minutes until the puntaletti is tender. Taste and adjust seasoning.

3. Serve hot from the dish garnished with oregano sprigs and parmesan shavings.

Serves 4

Golden Parmesan Chicken

Chicken, Main Courses

  • 350g/12oz aubergine
  • oil
  • 50g/2oz freshly grated parmesan cheese
  • 10ml/2 level tsp dried marjoram
  • 6 skinless chicken supremes, about 700g/11/2lb total weight
  • 1 egg
  • 225g/8oz onion
  • 2 garlic cloves
  • 400g/14oz can chopped tomatoes
  • 15ml/1 level tbsp tomato paste
  • pinch sugar
  • salt and pepper
  • 175g/6oz mozzarella cheese
  • crisp green salad to serve

Preparation time: 20 minutes
Cooking time: 1 hour

1. Thinly slice the aubergine. Brush each side with a little oil and grill for 2-3 minutes or until golden on each side. Place on kitchen paper to absorb any excess oil.

2. Meanwhile, mix the grated parmesan cheese with 1 level tsp of marjoram. Dip the chicken in beaten egg and then in the cheese mixture. Place on a flat baking sheet. Cover and chill in the fridge for 10-15 minutes.

3. Roughly chop the onion. Heat 1 tbsp oil in a nonstick saute pan and gently cook the onion and crushed garlic until softened and golden. Stir in the tomatoes, tomato paste, remaining marjoram, a pinch of sugar and seasoning. Bring to the boil and simmer for 1 minute. Pour into a 2 litre/31/2 pint shallow ovenproof dish.

4. Place the chicken, aubergine slices and mozzarella cheese in overlapping rows over the sauce.

5. Bake at 190C/375F/Gas 5 for 40-45 minutes or until the chicken is cooked through and the cheese is golden brown. Serve immediately with a crisp green salad.

Serves 6

Orange Glazed Chicken with Coriander

Chicken, Family Favourites, Main Courses

  • 4 chicken joints (quarters)
  • 2 heaped tsps whole coriander seeds
  • 4 tbsps coarse cut Seville orange marmalade
  • Juice of one large orange
  • 2 cloves garlic, crushed
  • 1 tsp lemon juice
  • Salt and freshly ground black pepper

1. Pre-heat oven to 190C/375F/Gas 5.

2. Crush the coriander seeds finely then mix with the marmalade, garlic and lemon juice.

3. Skin the chicken joints and place them in a roasting tin. Then make several cuts in the flesh, using a sharp knife, and rub salt and ground black pepper into them

4. Spread the marmalade mixture over the chicken joints and into the cuts and bake the chicken on a high shelf for about 40-45 minutes.

5. Serve with jacket potatoes and a green salad.

Serves 4

Kidneys Turbigo

Family Favourites, Holidays, Lamb, Main Courses

This recipe was one of my Dad’s favourites!IMG_0738

  • 5 lambs kidneys
  • 6 chipolata sausages
  • 2 onions chopped
  • 50g/2oz butter
  • 112g/1/4lb button mushrooms, quartered
  • 1 dessertspoon plain flour
  • 1 tsp tomato puree
  • 1 tbsp sherry
  • 71/2 fl oz brown stock
  • 1 bayleaf
  • salt and pepper
  • 2 slices of stale bread
  • oil
  • parsley, chopped

1. Blanch the onions and drain. skin kidneys, cut in half lengthways and core.

2. Heat a saute or deep frying pan, drop in the butter and, when it is foaming, put in the kidneys and saute briskly until evenly browned.

3. Lift out kidneys and put in chipolata sausages, lower the heat and cook until brown on all sides. Take them out, add the mushrooms, shake over a brisk heat for 2-3 minutes, then draw pan aside.

4. Stir in the flour, tomato puree, sherry and stock and bring to the boil; add the bayleaf and season. Slice sausages and kidneys and put in the pan. Cover and simmer gently for 20-25 minutes, or until tender.

5. Make some Yorkshire Pudding cases in which to serve although Classically Kidney Turbigo is served with bread croutes.