Category Archives: Main Courses

Chicken with cannellini beans

Chicken, Holidays, Main Courses

  • 1 small onion chopped
  • 4oz bacon chopped
  • 230gm tin chopped tomatoes
  • 400gm tin cannellini beans drained
  • 150ml white wine
  • 2 tbsp chopped parsley
  • 200gm cooked chicken
  • serves two

Heat a little olive oil in a large frying pan.
Add the onion and bacon to the pan and fry for 5 mins until the onion is cooked and the bacon crispy.
Add the tomatoes, beans and wine. Bring to a simmes for 5-10 mins. Add chicken to heat up. Garnish with chopped parsley. Serve with a green veg and perhaps some rice.

Lamb Ragout

Lamb, Main Courses

  • For 4/5 people
  • Olive oil
  • 1 lb cubed lamb
  • 1 large onion chopped
  • 1 clove garlic
  • 1 level tablespoon plain flour
  • 1 glass white wine
  • 1/2 pint lamb stock(from a cube)
  • 1/2 teasp dried thyme
  • 1 bayleaf
  • 2 medium tomatoes chopped
  • 1 teaspoon tomato puree
  • 1 tin cannellini bean(strained)
  • freash chopped parsley to garnish with a little fresh chopped garlic if liked

Heat oil and brown lamb. Remove to a plate
Fry onion and garlic until softened and stir in flour.
Add stock, wine, tomato puree herbs and tomatoes.
Put in a medium oven(about 160) for 2 hours.
Add drained beans and return to oven for 1/2 hour
Add chopped parsley and fresh garlic and serve

Italian Fish Stew (serves 2 )

Fish, Holidays, Main Courses

  • 11/2 tbsp olive oil
  • 10oz potatoes-peeled and cut into chunks
  • 1 clove garlic peeled and chopped
  • 1 400gm tin chopped tomatoes
  • 100ml chicken stock made with a cube
  • 60ml white wine
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon grated ginger
  • 2 handfuls of mussels or clams
  • 6 large raw prawns-peeled
  • 8oz monkfish cut into chunks
  • Juice of half a lemon
  • some chopped mint and parsley-to taste
  • olive oil for drizzling
  • Fish is very flexible. I have had good results with squid, halibut etc it is really up you and what is good at the time.

Heat the olive oil in a large pan and cook the potatoes over a medium heat for five minutes.
Add the garlic and stir briefly.
Add tomatoes, wine, stock, chilli and ginger.Simmer for 5 minutes or so until potatoes are tender. It can be made up to this point ahead and left till later to add the fish. Just bring back up to a simmer before adding the fish. Add the seafood and lemon juice and simmer for ten minutes. Place in bowls and scatter over mint and parsley. Serve with crusty bread.

Fish and Prawn cakes

Fish, Main Courses, Starters

  • Enter the ingredients here
  • 250gm white fish
  • 200gm raw peeled prawns
  • 1 Garlic clove roughly chopped
  • 1 red chilli deseeded and roughly chopped
  • chopped fresh coriander
  • salt and pepper to taste
  • 1 inch piece fresh ginger grated

Heat oven to 200 degrees
Put ginger, garlic and chilli in food processor and whizz untin finely chopped.
Add fish cut in chunks, prawns and salt and pepper. whizz once more.
Add the coriander and whizz to mix but be careful-you don’t want a green mush!
Shape the mix with wet hands into cakes-you can make up to 12 small or 6 medium.
Put on a baking sheet lined with non-stick paper and spray or brush with oil. Put in pre-heated oven for 15 minutes. Serve with the following salad
Shredded chinese leaves
Fine strips of carrot-with a peeler.
1 red onion finely sliced
A handful of sugarsnap peas finely sliced. Mix and dress with a dressing made with
1 Tablespoon light soy
1/2 teaspoon fish sauce
1/2 teaspoon sugar
Grated rind and juice of 1 lime

Fish Curry

Fish, Hot & Spicy, Main Courses

  • FOR TWO
  • 1inch piece fresh ginger peeled and chopped
  • 2 cloves garlic
  • 2 tbsp veg oil
  • 1 medium onion peeled halved and sliced
  • 1 red chilli finely chopped
  • 1 heaped teasp ground cumin
  • 1/2 teasp turmeric
  • 400ml coconut milk
  • 12 oz asstd fish-choose from monk, raw prawns, scallops, halibut-you choose but firm fish is best
  • Large handful baby spinach
  • A squeeze of lemon juice

Put 75ml water into a blender and add garlic and ginger.Blend to a paste
Heat the oil in a saute pan big enough to hold the finished dish, add the onions and cook gently until soft and starting to colour.Stir in the chilli and the spices and cook for a minute. Add the ginger garlic paste and cook, stirring until all the liquid is evaporated.Add the coconut milk and simmer until reduced by half.
Add the fish and simmer until cooked. Stir in the spinach and stir until wilted. Season with salt and a squeeze of lemon. Serve with boiled rice