Home » Archive by category "MAIN COURSE" (Page 4)

Blackened Chicken Breast With Mango Salsa

In MAIN COURSE On May 20, 2012 Comments Off

Method: Mix the seven spices & save for future use in a spice shaker Sprinkle over chicken to cover both sides Heat about a tablespoon of butter in… Read More »

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Veal Tenderloin With Potato Peach Ragout

In MAIN COURSE On May 18, 2012 Comments Off

For Veal Veloute -In a heavy bottom pot, melt butter and stir in the flour to build a “Roux” for thickening     the sauce. – When all… Read More »


Quiche Lorraine

In MAIN COURSE On April 30, 2012 Comments Off

Method: 1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft… Read More »


Roast Leg of Lamb With Rosemary

In MAIN COURSE On April 30, 2012 Comments Off

Method: 1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in… Read More »


Beef Wellington

In MAIN COURSE On April 22, 2012 Comments Off

Method: 1. Preheat oven to 230°C. 2. Place beef in a pan, sear until browned. Remove from pan, and allow to cool completely. 3. Melt 2 tablespoons butter… Read More »


Ravioli with Shrimps

In MAIN COURSE On April 18, 2012 Comments Off

Directions In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until… Read More »


Pan fried salmon filet with risotto and moutabel

In MAIN COURSE On April 11, 2012 Comments Off

Method: For the salmon, carefully remove salmon skin and set aside. Marinate salmon filets with salt, pepper and lemon juice. Heat fry pan with little oil. Sear salmon… Read More »

Greek Moussaka

Greek Moussaka

In MAIN COURSE On April 4, 2012 Comments Off

Method: To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler and cut lengthwise into 2 cm thick slices. Season all the pieces of… Read More »


Irish Stew

In MAIN COURSE On March 20, 2012 Comments Off

Method: Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres… Read More »



In MAIN COURSE On March 13, 2012 Comments Off

Method: Place frying pan on a high heat, add 1/2 of the oil and add beef cubes, stirring occasionally until meat is nicely browned. Add the chopped onions and… Read More »