Category Archives: Main Courses

Prawn & Papaya Salad

Fish, Hot & Spicy, Main Courses, Salads, Starters

  • 2 small red chillies
  • 30ml/2tbsp white wine vinegar
  • 45-60ml/3-4tbsp freshly squeezed lime juice (about 2 limes)
  • 150ml/5fl oz olive oil
  • 30ml/2 level tbsp honey
  • salt and pepper
  • 350g/12oz cooked, peeled king prawns
  • 2-3 ripe papayas
  • grated lime rind to garnish

Preparation time: 10-15 minutes
Cooking time: none

1. Finely chop the chillies, discarding seeds; reserve a little for garnish. place the remaining chillies in a blender or food processor with the vinegar, lime juice, olive oil, honey and seasoning. Blend until smooth. Stir in the prawns until coated.

2. Halve, then peel the papayas. Scoop out the black seeds and discard. Thinly slice the flesh and arrange on plates.

3. Carefully spoon prawn mixture over the papaya slices. Serve immediately, garnished with chopped chillies and lime rind.

Serves 6 as a starter
Serves 3 as a main course

Spinach and Lentil Curry

Holidays, Main Courses, Side Dishes, Vegetarian

  • 2 tbsp oil

    • 5 oz red split lentils

  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 1-2 green chillies, deseeded and finely chopped
  • 2 tsp ground cumin
  • 4 cardamom pods, crushed
  • 1 tsp ground turmeric
  • 1/4 tsp fenugreek seeds, crushed (optional)
  • 4 tomatoes, chopped
  • 425ml/3/4 pint water
  • 450g/1lb fresh spinach, stems removed and leaves roughly chopped
  • large handful fresh coriander, chopped
  • small handful chopped mint, chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

1. Heat the oil then slowly fry the onions and garlic until golden. Add the chillies and spices then cook for a minute more.

2. Stir in the lentils, tomatoes and water then cover and simmer for 30 minutes, stirring occasionally to prevent the mixture from sticking.

3. Taste to see if the lentils are tender then add the chopped spinach, coriander, mint and seasoning. Simmer for 5-10 more.

4. Serve with rice and chutney.

Serves 4

Bobotie for 6-8

Beef, Holidays, Main Courses

  • 1kilo mince
  • 2 lge onion, chopped
  • 1oz butter
  • 2 large slices white breaD
  • 2 tbsp Madras curry paste
  • 2 cloves of crushed garlic
  • 2 tbsp mango chutney
  • 3 tbsp sultana
  • 1 tsp mixed herbs
  • Half tspf ground cloves
  • Half tspf all spice
  • Salt and pepper
  • 2 large eggs, beaten
  • Half pint Milk
  • 6 bay leaves

1. Preheat oven to 180C/350F/Gas 4/Fan160. Pour cold water over the bread and leave to soak.

2. Fry the onions in the butter, stirring for 10 minutes. Add garlic and mince stirring until colour changes. Stir in curry paste, herbs, chutney, sultanas, spices and a couple of bay leaves. Sali and pepper.

3. Cover and simmer for 10 minutes. Squeeze the water out of the bread and mix into the meat. Put mixture into an ovenproof dish and press down.  Best made previous day and kept chilled.

4. For topping, beat eggs and milk with seasoning and pour over the meat. Rest of bay leaves go on top and bake for 40 minutes until top is set and beginning to look golden.

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Spiced Beef

Beef, Family Favourites, Main Courses

  • 1.25kg-1.5kg/3-4lb boned salt silverside or brisket
  • Ground black pepper
  • Soft dark brown sugar
  • 1 tbsp/15ml whole allspice berries
  • 1 tbsp/15ml juniper berries
  • 2 tsp/10ml whole cloves

Preparation time: 10 minutes plus standing
Cooking time: 3 hours 30 minutes – 4 hours 30 minutes

1. Soak the joint in cold water for 2-4 hours, changing the water once or twice. Cover the joint generously with pepper and cover thickly with sugar.

2. Crush the allspice and juniper berries between two spoons or grind in liquidiser and press into sugar. Make several incisions into meat with a sharp knife to allow spice flavour to get all the way through. Stick the cloves all over meat.

3. Wrap the beef in foil, place in an ovenproof dish, cover and leave at room temperature overnight.

4. Set oven to 140C/275F/Gas 1. Cook beef in centre of oven for 3 hours 30 minutes – 4 hours 30 minutes depending on size of the joint. If cooked, juices should run clear when pierced with a skewer. Pour off juices, seal foil and place a board and weights or heavy books on top and leave overnight. Store beef in the refrigerator wrapped in foil where it will keep for up to 2 weeks.

Honeyed Chicken

Chicken, Holidays, Main Courses

  • 4 chicken breasts
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 tbsp runny honey
  • 1 tsp dried rosemary
  • Grated rind 1 lemon
  • 1 large glass white wine
  • 6 anchovy fillets rinsed
  • Salt and pepper

1. Preheat oven to 170C/325F/Gas3. Season chicken portions with salt and pepper. Heat oil and saute chicken until golden. Transfer to ovenproof casserole.

2. Saute onion until soft and add to casserole. Combine lemon rind, honey and rosemary and warm. Pour over casserole and bake for 30 minutes.

3. Add wine and anchovies and return to oven uncoveredfor 15 minutes.

Serves 4