Category Archives: Main Courses

Chilli (fast good and will feed a crowd)

Beef, Hot & Spicy, Main Courses

  • For 8 portions or more if you are not as greedy as us!
  • 1lb extra lean beef mince(yes it is healthy too!)
  • 1 large onion, chopped
  • 1 sachet schwartz chilli mix
  • 1 sachet schwartz hot chilli mix
  • 2 400gm tins chopped tomatoes
  • 2 400gm tins red kidney beans drained
  • 1 oxo cube

Put a little oil in a large non stick pan with a lid and saute mince and onion until mince is brown and broken up. Add both sachets of chilli mix and tins tomatoes. stir and add one canful of waterCrumble in the oxo cube. Bring to a simmer, put on lid and place in fan oven at 150 for 1 hour.
Serve with boiled rice and grated cheddar if liked.

Lamb and Chickpea tagine

Hot & Spicy, Lamb, Main Courses

  • For four
  • 300gm lamb-cubed
  • 1 onion chopped
  • 1/2 jar Belazu Rose Harissa
  • 1 400gm tin chopped tomatoes
  • 100gm dried apricots or sultanas or a combination
  • 1 tin chickpeas drained
  • handful baby spinach

Put the lamb and a little oil in a pan and saute for five minutes. Add the onion and continue for two minutes. Add the harissa, tomatoes, chickpeas and dried fruit. Put in oven at 150 for 1 hour.Check if getting too dry and if so add a little water.
Remove and stir in spinach until wilted.
Serve with rice or couscous

Lamb with Harissa and Beans

Hot & Spicy, Lamb, Main Courses

  • For four
  • 400gm lamb neck fillet or other lamb if not possible
  • 1 large onion-chopped
  • 2 cloves garlic-chopped
  • olive oil
  • 2/3 jar belazu rose harissa
  • 1 tin chopped tomatoes
  • 1 tin red kidney beans drained
  • 1 tin butter beans drained
  • 1 lamb stock cube
  • small handful fresh mint chopped

Put 2 tbsp oil in a lidded pan and saute meat garlic and onion until onion is softened. Stir in harissa and add tomatoes 1/2 can of water and crumbled stock cube. Add beans and mint. Simmer very gently for 2 hours(for neck) or less for other. I serve with couscous mixed with sauteed mushrooms and toasted pinenuts but rice would also work.

Chinese braised lamb or beef

Beef, Family Favourites, Hot & Spicy, Lamb, Main Courses

  • For eight portions
  • 4 tbsp tasteless oil- I used rapeseed
  • 6 garlic cloves thinly sliced
  • 1 thumbsized piece of fresh ginger peeled and sliced into fine matchsticks
  • 2 red onions halved and sliced
  • 1 red chilli deseeded and sliced fine
  • 1.5kg lamb neck fillets in bite size pieces or ox cheek beef.
  • 2 tbsp plain flour
  • 2 teasp chinese five spice powder
  • 2 teasp sugar
  • 3 tbsp chinese cooking wine or dry sherry
  • 3 tbsp dark soy
  • 500ml beef stock

Heat half the oil in a large casserole dish. Fry the onions garlic ginger and chilli for a minute or two until softened.Tip onto a plate.
Toss the lamb in the flour and fry in batches until browned using the rest of the oil.Put aside on a plate.
Add five spice and ginger mix to pan and stir then add sugar, lamb and wine ,scraping up any meaty bits.
Pour in soy and stock, bring to a simmer. cover tightly and place in fan oven at 130 for three hours stirring halfway.

Serve with boiled rice and steamed greens. Tenderstem broccoli is real nice with this dish

Beef mince and bean hotpot

Beef, Family Favourites, Holidays, Main Courses

  • For eight portions
  • 2 onions
  • 10oz carrots
  • 2lb small potatoes
  • 1lb lean minced beef
  • 2 beef stock cubes plus one oxo cube
  • 2 x400gm cans baked beans
  • splash of worcestershire sauce
  • Chopped parsley to garnish

Roughly chop up veg
heat a large non-stick pan(it saves on the washing up)
add the mince and brown.
crumble in the stock cubes and add the veg
Pour in 1 1/4 pints of water and bring to a simmer. Cover and simmer for 30 mins until veg are tender.
Add baked beans and worcestershire sauce.
Season to taste with salt and freshly ground pepper.
Serve with a green veg of choice in shallow bowls.
Garnish with chopped parsley if liked