Category:  Main Courses

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Roast Hake with Fennel & Salsa Verde

Roast Hake with Fennel & Salsa Verde

In Main Courses On October 15, 2011 0 Comments

Heat oven 200 Fan/220C/Gas 7. Take off the tough outer layer of the fennel, reserve the fronds and slice each bulb as thinly as you can whilst remaining… Read More »

Chard with Haricot Blanc

Stir Fried Chard with Haricot Blanc

In Main Courses On October 3, 2011 Comments Off

First prepare your chard. Wash well, then cut out the stalks and slice them up like your would celery. Reserve the leaves for now. Heat the oil in… Read More »

Chicken & Feta Couscous

Roast Chicken & Feta Couscous

In Main Courses On October 3, 2011 0 Comments

Begin by heating the griddle pan so it’s nice and hot. Then slice the courgette into 5 cm lengths, the width of 2 £ coins.  Pour half the… Read More »

Roast Chicken and Lentils

Roast Chicken & Lentils

In Main Courses On October 3, 2011 0 Comments

Heat oven Fan 180C/200C/Gas 6. Drizzle your chicken with a little olive oil and rub into the skin. Season well with plenty of salt and pepper. Cut the… Read More »

Janssens Frestelse

Janssons Frestelse

In Main Courses On September 14, 2011 2 Comments

Heat oven to Fan 180C/200C/Gas 6. Peel your potatoes and then using a mandolin to save time, cut into matchsticks. Start to layer your dish. Begin with a… Read More »

Smoked Salmon, Dill & Onion Tart

Smoked Salmon, Dill & Onion Tart

In Main Courses On September 13, 2011 0 Comments

Heat oven to Fan 180C/Conventional 200C/Gas 6. Lightly butter a tart tin and then press in your pastry. Line with greaseproof paper and fill with baking beans. Bake… Read More »

Courgette Gratin & Marsala Pork

Fillet Mignon with Marsala Sauce

In Main Courses On September 6, 2011 0 Comments

Slice the fillet Mignon into slices roughly 1cm thick. Place them in a clean plastic bag, add the flour and season generously. Shake the bag to coat the… Read More »

Tomato & Courgette Risotto

Tomato & Courgette Risotto

In Main Courses On September 6, 2011 0 Comments

Heat the oil and butter in a large pan. Add the onion and fry gently until softened. Add the garlic and fry for 2 minutes. Add the risotto… Read More »

Beetroot & Onion Tart

Beetroot & Onion Tart

In Main Courses On September 6, 2011 1 Comment

Heat the oven to 180C/160C Fan/Gas 4. Place the pastry into a lightly buttered tart case and prick the base with a fork a few times. Slice your… Read More »

Beetroot Risotto with Dill

Beetroot Risotto

In Main Courses On August 30, 2011 4 Comments

Heat the oven to 180C/Fan 160C/Gas 4. Put on a pair of gloves and peel and trim the beetroot and cut into wedges. Place on a baking sheet… Read More »