Category Archives: Main courses

Food Monday ~ Pan Roasted Duck with Cherry Sauce

Pan Roasted Duck with Cherry Sauce
Preheat the oven to 200ºC

4 duck breasts
400ml white wine
4 tablespoon olive oil
4 tablespoon caster sugar
4 tablespoon cornflour
24 cherries, stones removed
salt and pepper

Rub the duck breasts on both sides with olive oil, salt and pepper.  Place them in a frying pan skin side down.  Cook for five minutes.  Pour off any excess fat, turn the duck breasts over and cook for 15 minutes.

To make the sauce:

Place the cherries in a pan and cook with the sugar and the wine.  Blend the cornflour with a tablespoon of water until smooth then add to the cherries in the pan and continue to cook for I further minute.

Food Monday ~ Terrine of Chicken & Ham

Terrine of Chicken & Ham.

1 lb lean ham or bacon.
1 small/medium chicken
½ bottle of white wine or 350 mls dry cider
2 cloves of garlic
1 small onion, chopped
2 bay leaves
Sprig Rosemary
2 or 3 tablespoons fresh parsley
Salt & black pepper
Half a sachet of gelatine (opt.)

Line a loaf tin 9” x 5” x 3” with food wrap.  A damp cloth may help to press it into the corners.

Cut the ham into small chunks and put into a bowl of cold water for an hour.
Divide the chicken into four to six sections for easier cooking.
Put into a wide saucepan and add the drained ham.  Pour in the wine or cider, adding the onion garlic and herbs except the parsley.
Cover and bring to the boil. Simmer gently until tender – about 1½ hours, ensure the liquid doesn’t evaporate.
Lift out the meat and discard the bones and skin.
Finely chop the chicken and the ham.  Blitz half of the meat in a food processor to give a combination of smooth and chunky textures in the finished dish.

Mix the meats in a bowl, adding the chopped parsley.  Add about 200 mls of the cooking liquid to the meats.  For a firmer set  dissolve the gelatine in the cooking juices before adding to the meats.  Pour into the prepared tin and chill for a few hours or overnight,
When completely set, turn out the terrine and cut in slices with a sharp knife.
Serve with salads.

Food Monday ~ Lamb Steaks & Crunchy Rosti

Lamb Steaks & Crunchy Rosti

4 lamb steaks
2 teaspoons Dijon mustard
2 cloves garlic, peeled and crushed
Salt & ground black pepper
4 tablespoons oil
1 glass red wine
150ml lamb stock
Sprigs of flat leaf parsley for garnish

For the Rosti:

2 large waxy potatoes, peeled
½ onion, peeled and finely chopped
1 egg, beaten
1 tablespoon finely chopped fresh parsley

Spread the steaks with mustard and garlic and season with black pepper.  Leave for 20 minutes.

Grate peeled potatoes and put into a bowl with the onion.  Add beaten egg, then chopped parsley and season.  Heat half the oil in a pan and fry dessert spoons of potato and onion mix until browned on both sides and cooked through.  Remove from pan and keep warm.

Heat the remaining oil in pan and cook lamb steaks to preference.  Remove from the pan and keep warm.  Add wine and stock to the pan.  Bring to the boil then simmer until reduced by half.  Season.  Arrange lamb steaks on rosti, pour over juice and garnish with sprigs of flat parsley.

Food Monday ~ Beef Noodle Casserole

Beef Noodle Casserole
Preheat the oven to 190°C

4ozs medium noodles
½ oz Butter
3 sliced Salad onions
6 tablespoons Sour cream
4ozs Tomato Puree
4ozs Cottage Cheese
Pinch Sugar
½ chopped Green Pepper
8ozs Minced Beef
3oz canned Plum Tomatoes
Pinch Salt

Cook noodles to directions on packet drain and cool.  In pan melt butter sauté onions and green pepper until tender.  Add meat brown slowly and set aside.  In a small bowl chop tomatoes add tomato puree, sour cream, sugar and salt, set aside.  In a large bowl toss noodles and cottage cheese.  Place half noodle mixture in a 2-pint casserole dish layer in half meat mixture.  Add second layer of noodles and top with meat mixture.  Pour tomato sauce on top.  Bake for 30- 35 minutes.
Serves 3-4

Food Monday ~ Beef Stroganoff

Another trip down Nostalgia Lane…

Beef Stroganoff
Serves 4
600g beef fillet, cut into strips
60 mls Olive oil
2 cloves Garlic crushed
2 onions sliced thinly
200g mushrooms chopped
120 mls Brandy
300 ml Cream
½ Beef Stock Cube
Salt & Pepper

Brown the beef in a pan with the oil on high heat.  Add the garlic, onion, salt & pepper and cook until onion is soft.  Add the mushrooms and brandy, and then light the brandy.  Add the cream and the ½ stock cube, and cook over medium heat until the sauce thickens.  I serve this one over egg noodles, with crusty bread on the side.

Food Monday ~ Beef Goulash

Now who remembers when this was all the rage?

Beef Goulash
Preheat oven to 160 °C

1½ lbs stewing steak
2ozs vegetable oil
1 medium onion chopped
1 teaspoon paprika
1 tablespoon tomato paste
10 fluid ozs beef stock
1 red pepper sliced
½ oz cornflour
5 fluid ozs Soured Cream

Wipe, trim and cube beef. Fry in hot oil until brown on all sides. Add onion and cook for 2-3 minutes. Stir in paprika, red pepper, beef stock and tomato paste. Bring to the boil and transfer to a casserole dish. Cover and cook for 1½ hours. ** Blend cornflour with 2 tablespoons of water & stir into the goulash. Serve soured cream separately.

** Can be frozen at this stage. Cool quickly, cover, seal and freeze.
To use Thaw overnight in the fridge and heat for about 45 minutes at 190 °C or cook from frozen for 1¼ hours at 190 °C. Add blended cornflour and finish as above.
Serves 4

Food Monday ~ Lemon & cashew chicken

Lemon & cashew chicken
Serves 4

3 chicken breasts cut in strips
1 tablespoon of cornflour
juice of one lemon
1 tablespoon of vegetable oil
bunch of spring onions, trimmed and sliced
3ozs cashew nuts
300g straight to wok noodles.
small handful of basil leaves

Dust the chicken strips in cornflour and sprinkle with half the lemon juice.  Heat the oil in a wok and add the chicken.  Cook for 2 minutes then add the spring onions and cashew nuts and continue cooking for 3-5 minutes, stirring all the time until the chicken is almost cooked.  Add the noodles and stir through to break them up.  Pour over the remaining lemon juice and add the basil and mix well.  Keep stirring until the chicken is cooked through and the noodles are hot.  Season with freshly ground black pepper and serve immediately.

Food Monday ~ Sweet & Sour Pork 2

Sweet & Sour Pork 2
Preheat the oven to 200ºC

1 lb Pork Fillet diced
½ Green Pepper sliced
½ Yellow Pepper sliced
Few Green Beans (optional)
1 Carrot diced    I Onion chopped
8oz can Pineapple chunks drained (reserve juice)

Sauce
1tablespoon Cornflour
1tablespoon Caster sugar
1tablespoon White Wine Vinegar
1tablespoon Orange juice
1tablespoon Tomato Sauce
1tablespoon Sherry
Juice from Pineapple
Dash Worcester sauce
Seasoning to taste

Mix all sauce ingredients together.  Set aside.  Fry onions until soft.  Add peppers, carrot and beans and cook for a few minutes.  Remove from pan and keep hot.  Seal pork in the pan and then layer with Veg and pineapple in a casserole dish.  Pour over sauce
Cover and cook at 200ºC for ten minutes, then reduce oven to 190ºC for 30 minutes. Test and season to taste.
Serve with boiled or fried Rice.
Serves 4

Food Monday ~ Pineapple Chicken Stir Fry

Pineapple Chicken Stir Fry

½ lb Chicken Breast cut in strips
¼ Sliced Green Pepper
½ cup Pineapple Chunks drained
Chicken Broth or Stock
4 tablespoons Oil
2 tablespoons Cornflour mixed to a thick paste with water
1/8 teaspoon Sesame Oil
1 teaspoon Brandy
1 teaspoon Soy Sauce
1 teaspoon Sugar
Dash Salt

Heat the oil in a pan and fry green pepper and pineapple until pepper is crisp-tender.  Add enough chicken broth to cover, and a dash of salt.  Cook for 1 minute.  Add chicken and cornflour paste, sesame oil, brandy, soy sauce and sugar.  Cook for 2-3 minutes stirring constantly.

Serve with salad and crusty bread