Category Archives: Main Courses

Scalloped potatoes in salad base

Main Courses, Salads

  • This is really just a great addition to any salad which I had first in france.
  • You need some firm small potatoes the amount depends on how mary you are feeding

Boil the potatoes whole in skin until just cooked.
Slice thickly-about 1/2 cm slices
Toss in flour, shake off excess and deep fry in hot oil until golden. Scatter over salad of your choice

Cheese and Tomato Rice

Family Favourites, Main Courses, Vegetarian

  • 2 tbsp oil
  • 1 onion, thinly sliced
  • 1 red pepper, coredd, seeded and sliced
  • 1 garlic clove, finely chopped
  • 300g/10oz long grain rice
  • 1 litre/13/4 pints chicken or vegetable stock
  • Can of chopped tomatoes
  • 100g/4oz mature cheddar, cubed
  • Chives and salad leaves to garnish

Preparation time: 15 minutes
Cooking time: 45 – 50 minutes

1. Preheat oven to 180c/Gas 4/fan oven cook from cold at 160c. Heat the oil in a large flameproof casserole, then cook the onion and red pepper over a medium heat for about 5 minutes until soft and golden. Add the chopped garlic and cook for a further minute.

2. Stir in the rice until completely coated in oil, then add the stock and tomatoes, and season with salt and pepper. Bring to the boil and simmer for 5 minutes until nearly all the liquid has been absorbed.

3. Scatter over the cheese, cover the casserole and cook in the oven for about 30 minutes until the rice is tender. Leave for 5 minutes before garnishing with chives and salad.

Serves 4

Minced Turkey Curry

Chicken, Main Courses

  • 2 tsp oil
  • 1 small onion, chopped
  • 300g/12oz minced turkey
  • 2 cloves garlic, crushed
  • 1 tbsp plain flour
  • 2 tsp curry powder
  • 1 small chicken stock cube, crumbled
  • 2 cups water
  • 1 tablespoon tomato paste
  • 1 large Granny Smith apple, sliced
  • 1 small potato, sliced

1. Heat oil in a frying pan and add onion. Stir constantly over heat until onion is lightly browned.

2. Add mince and garlic. Stir over high heat until well browned. Add flour and curry powder and stir for 1 minute.

3. Add stock cube, water and tomato paste, stir constantly until mixture boils and thickens.

4. Add apple and potato, reduce heat and simmer, covered, for 15 minutes or until potato is tender.

5. Serve with rice.

Serves 4

Spiced Chickpeas

Hot & Spicy, Main Courses, Side Dishes, Vegetarian

  • 400gm tin of Chickpeas
  • 1/2 Onion Chopped
  • 1 table spoon of spicy curry paste
  • 2 Tomato Ripe and Chopped
  • 1 Handfull of baby spinach
  • 1 Handfull of corriander chopped
  • Water or Stock

Fry the onion until soft
add the curry paste and stir for a few minutes
add the tomatos and chickpeas and water (a little at a time)
let this simmer for about 20 minutes
add spinach at last minute
garnish with coriander

can be served with:
Tandoori Chicken
Naan Bread
Rice etc etc.

Avocado and Rocket Salad

Holidays, Main Courses, Salads, Vegetarian
  • 2 Large or 3 Small Ripe Avocados
  • 1 Bag of Rocket (wild is more peppery)
  • 1 Pack of Lardons
  • 1/4 Cup of Pine Nuts
  • 3 Slices of white bread or rolls.
  • Good Extra Virgin Olive Oil for Frying.

Prepare a bed of rocket in a large flat salad dish. Then halve the avocados and with a tea spoon, scoup out balls of avocado and spread evenly over the rocket.
Toast the pine nuts in a small frying pan and then spread evenly over the salad.
Fry the lardons until crisp and brown and spread evenly over the salad.
Cut up a few white rolls or slices of white bread into chunks and then fry in olive oil until nicely and evenly browned. Spread the croutons over the salad.
Dress the salad with standard honey mustard dressing – recipe in heatherskitchen under dressings.