Category Archives: Main Courses

Spicy Turkey Lettuce Wraps

Chicken, Hot & Spicy, Main Courses, Starters

  • For four as a main course or eight as a starter
  • 1 tbsp vegetable oil
  • 4 garlic cloves chopped
  • 2 teasp grated fresh ginger
  • 2 chillies one finely chopped and one finely sliced
  • 500gm chicken or turkey mince
  • finely grated zest of one lime
  • juice of half a lime
  • 3 tbsp thai fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp kechap manis
  • 1 tbsp soft brown sugar (or any sugar)
  • 200ml chicken stock
  • 25gm thai basil(v important-not ordinary basil) Chinese supermarcket usually has this,especially at weekends
  • 2tbsps salted peanuts chopped
  • 4 spring onions finely sliced into long strips
  • 2 little gem lettuces, separeted into leaves to serve

Heat the oil in a large deep frrying pan
Stir fry the chopped chilli, garlic and ginger for a minute
Add the mince and continue to cook for five minutes until cooked through. Stir in the lime zest,juice,fish and oyster sauces,ketchap manis,sugar and stock. Simmer for another two to three minutes.
Add the basil and spring onions and give another quick stir.
Spoon the mixture into lettuce leaves and garnish with finely sliced chilli

Chickpeas with Chilli and Tomatoes

Hot & Spicy, Main Courses, Side Dishes, Vegetarian

  • For Four
  • 2 tablespoons olive oil
  • 1 red onion finely sliced-or normal if that is what uou have
  • 3 cloves garlic finely sliced
  • 2 teaspoons finely grated fresh ginger
  • 2 green chillies finely chopped
  • 1 teaspoon salt
  • 2x400gm tins chickpeas drained or the equivelant in fresh cooked
  • 1 teasp ground cumin
  • fresh ground black pepper
  • 500gm small tomatoes sliced in half
  • 200gm baby spinach leaves
  • Plain yoghurt (I like Greek) to serve

Heat a large deep pan and add the oil, onion, garlic, ginger, chilli and salt. Cook stirring for 5 minutes until the onion is soft.
Add the ckickpeas, 80ml water, cumin and pepper andd cook for five more minutes until most of the water evaporates. Add the tomatoes and cook for another 2 minutes to soften. Taste for seasoning then stir in the spinach so it wilts. Serve with yoghurt and boiled rice or nan

Lamb and Butterbean stew

Lamb, Main Courses
  • For Two to Three
  • 1 tbsp olive oil
  • 1 lb lamb cubes(I like boneless neck fillet)
  • 12oz onions peeled and cut into quarters
  • 3 cloves garlic peeled and chopped
  • 1 400gm tin butterbeans drained and rinsed
  • 2 bay leaf
  • large sprig of fresh thyme or dried if you must
  • 8fl oz chicken stock
  • salt pepper
  • chopped fresh parsley to garnish

Heat the oil in a large oven proof pan and fry the meat and onions until srarting to colour then add the garlic to soften a little.
Add the beans ,bayleaf,thyme and stock.
Season with salt and pepper.
Bring to a simmer and cook in a preheated oven at 160 for 1-1 1/2 hours. Check seasoning add parsley and serve.
I like this with a mixture of mashed potato and cooked finely chopped cabbage.

Salmon Pastry Parcel

Fish, Main Courses

  • For four
  • 4 narrow strip fillets of skinless boneless salmon-
  • about 1inch wide
  • 4 teaspoons pesto
  • 400gm ready rolled puff pastry
  • 8 asparagus spears blanched for about 1minute
  • 1 beaten egg

Roll out pastry if necessary to make a 12 inch square
Cut into 4 x6in squares
Place a salmon fillet diagonally on each piece of pastry and spread pesto on salmon
Place two asparagus spears on each piece of salmon then use egg to dampen diagonal corners of pastry and fold up over salmon and asparagus. Use rest of egg to paint on pastry and bake at 200 deg for 20 minutes

Salmon lentil and black olive salad

Fish, Main Courses, Salads

  • For four
  • Dressing
  • 2 oz kalamata olives
  • 4tbsp olive oil
  • 2tbsp red wine vinegar
  • 1 small clove garlic,crushed
  • 1tsp dijon mustard
  • 2 tbsp chopped basil
  • 1 tbsp small capers
  • Salad
  • 200gm fine green beans
  • 4 eggs boiled
  • 500gm cooked puy lentils-I used two packs of Merchant Gourmet ready to use
  • 4 large tomatoes deseeded and roughly chopped
  • 8oz cooked salmon

Chop the olives and put in a bowl with the olive oil,vinegar,garlic,mustard, basil and capers. Add the tomatoes to the bowl. Cut the beans in half and cook for three minutes. Cool and add to bowl. Warm lentils in microwave for 20 seconds and add to bowl. Put this mix on a large flat serving plate and arrange the eggs cut in quarters and the salmon flaked on top.Serve with crusty bread