Home » Archive by category "MAIN COURSE" (Page 3)

Sea Bass With Pepper Sauce

In MAIN COURSE On January 29, 2013 Comments Off

For The Sauce: Julienne the bell pepper, do the same with the shallots. Heat olive oil in a hot pan, then add the peppers and shallots, add star anise… Read More »

Irish Stew

Irish Stew

In MAIN COURSE On December 10, 2012 Comments Off

De-bone the meat, meaning removing the meat from the bones, trimming off all the fat at the same time and cut meat into 2 cm sized cubes. Rinse… Read More »


Tender Chickenbreast with Caramelized Onions

In MAIN COURSE On September 15, 2012 Comments Off

Method: Slice onions and saute in butter over medium to low heat until light golden brown. Add sugar and let caramelize.  Add red wine and cook further to… Read More »


Indian Butter Chicken

In MAIN COURSE On September 9, 2012 Comments Off

1. Heat a wok until really hot, add one tablespoon oil. 2. Add half the chicken and stir-fry about 4 minutes or until chicken is a nice colour…. Read More »

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Panang Curry Recipe

In MAIN COURSE On August 25, 2012 Comments Off

1.Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. 2.Then add the… Read More »


Sweet and Sour Chicken

In MAIN COURSE On August 12, 2012 Comments Off

1. Preheat Over to 175 degrees Celsius 2. Season the chicken with salt and pepper. 3. Working in two batches, toss the chicken pieces in cornstarch and then… Read More »


Club Sandwich

In MAIN COURSE On June 27, 2012 Comments Off

1. Toast sandwich slices 2. Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels 3. Spread each slice of bread… Read More »


Lobster Pasta

In MAIN COURSE On June 20, 2012 Comments Off

1. Bring a large pot of water to a boil. Add the lobster and cook for 6-8 minutes, until bright red. 2. As soon as the lobster starts… Read More »


Honey Glazed Duck Breast

In MAIN COURSE On June 10, 2012 Comments Off

Preparation: Cut small slits in the skin side of the duck breast, without slicing all the way into the flesh. Season the duck on both sides with the… Read More »


Herb Crusted Rack of Lamb

In MAIN COURSE On May 26, 2012 Comments Off

Method: For the Lamb: -Pre-heat the oven to 200 degrees Celsius. -Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife…. Read More »