Category:  Main Courses

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Spice Crusted Salmon with Beurre Blanc

Spiced Salmon Fillets with Saffron Beurre Blanc

In Main Courses On January 13, 2012 0 Comments

Toast your fennel, coriander and mustard seeds in a dry frying pan on a low heat for 8-10 minutes. Do not over heat as if they start to… Read More »

Seafood Veloute

Seafood Velouté with Spaghettini

In Main Courses On January 4, 2012 0 Comments

Spend some time prepping your seafood. Pin-bone the salmon and trim then slice into 6 or 8 even pieces, peel and devein the prawns. Place the fish stock… Read More »

Salmon, Potato & Dill Quiche

Smoked Salmon, Potato & Dill Tart

In Main Courses On December 18, 2011 0 Comments

Heat oven to 190C/170Fan/Gas 5. Lightly grease your tart case with butter and line your tart case with the pastry. Line with baking parchment and then fill with… Read More »

Chicken, Leek & Mustard Quiche

Chicken, Leek & Mustard Tart

In Main Courses On December 18, 2011 1 Comment

Preheat oven to 200C/180Fan/Gas 6. Lightly grease a flan tin with butter. Press the pastry into the flan case and prick the base with a fork. Line with… Read More »

Pork Belly Roast

Slow Roast Pork Belly with Pommes Fondants, Buttered Leeks & Roasted Beetroot

In Main Courses On November 27, 2011 0 Comments

Heat the oven to 180C/160Fan/Gas 4. Score the fat of the pork belly and place on a wire rack over a roasting tray, Season well. Cook, skin side… Read More »

Marmite Toasts

Family Beef Stew with Marmite Toasts

In Main Courses On November 27, 2011 0 Comments

Preheat the oven to 160Fan/180C/Gas 4. Place the onions, carrots, anchovies and their oil, onion confit, garlic and Herbs De Provence in an casserole pot with a lid…. Read More »

Slow Roasted Shoulder of Lamb with Heaps of Garlic & Rosemary

Slow Roasted Shoulder of Lamb with Heaps of Garlic & Rosemary

In Main Courses On November 25, 2011 0 Comments

Preheat your oven to full. Score the fat side of the lamb shoulder with a sharp knife. Put half the rosemary and garlic into a high sided roasting… Read More »

Portion of Cassoulet

Cassoulet

In Main Courses On November 7, 2011 0 Comments

Soak your beans over night in water. Peel and slice your onions and carrots. In a large casserole dish, add the beans, carrots, onions, peeled garlic, chopped pork… Read More »

Gascon Salad

Gascon Salad

In Main Courses On November 7, 2011 0 Comments

Heat your oven to 180 Fan/200C/Gas 6. I use either tinned or ready prepared legs of confit de canard. Cook your legs in the oven with some of… Read More »

Garbure

Garbure

In Main Courses On November 7, 2011 0 Comments

Put the soaked beans in a large saucepan with 2 litres of water, bring to the boil and then simmer for approx 2 hours occasionally removing any scum… Read More »