Archives for category: Main Meals

I have had this recipe for several years but this is the first time I have got around to making it!! It comes from the tv series Indian food made easy presented by Anjum Anand

For the burgers

1 small onion quartered

4cm piece of fresh ginger

4 Large garlic cloves

20g fresh coriander, stalks and leaves

2 to 3 green chillies chopped or 1 tsp red chilli powder

450g lamb mince

1 tsp Ground cumin

1.5 tsp garam masala

1 tsp salt

1 Large egg

2 slices of thick cut white bread, processed to crumbs in  a food processor

2 Tbsp oil for greasing

For the herbed yoghurt

200g  Greek style yoghurt

30g fresh coriander leaves

1 Tbsp good quality dried mint

Salt and pepper to taste

To serve

6 Rolls

1 Onion sliced into large rings

2 ripe plum tomatoes sliced

Crunch lettuce leaves

1) For the burgers using a blender roughly chop the onion , ginger , garlic , coriander and green chillies by pulsing or chop them all by hand. place into a bowl with the lamb mince then add the cumin , garam masala , salt , egg and bread crumbs and mix well.

2) Shape into 6 burgers and chill in the fridge for 20 mins or until you are ready to cook them. Take them out of the fridge 30 mins before you start cooking.

3) Meanwhile for the herbed yoghurt mix together all the ingredients for the herbed yoghurt in a bowl and season to taste with salt and pepper.

4) Preheat the grill to high, place the burgers on a well oiled baking sheet and cook for about 4 to 5 mins on each side.

5) While the burgers are cooking heat the buns in the oven for the last 3 to 4 mins of the cooking time.

6) To serve split the buns in two, place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herbed yoghurt, finish with the other half of each bun.

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I had a  slow cooker for christmas and I love it!! It enables me to get the tea on in the morning when the children are at their happiest instead of a mad rush at tea time when they are not in such good humour!!

High 3 to 4 hours Low 6 to 8 hours

500g Lean pork cut into cubes

1 tsp salt

1 Large onion chopped

1Tbsp paprika

1 dried red chillie ( I used a tsp from a jar of very lazy chillies and I have to say it blew my head off!!)

1Tsp worcester sauce

2 Bay leaves

25g flour

2Tbsp cooking oil

1Tbsp curry powder

300ml Chicken stock

1Tbsp mango chutney

454g can of pineapple cubes plus juice

Toss the pork in the flour and salt . In a large pan heat the oil and brown the meat. Lift out onto a plate with a draining spoon . In the same pan fry the onions until soft then stir in the curry powder and paprika fry for 2 mins then return the meat to the pan. Stir well and cook for a few mins then add the remaining ingredients bring to the boil and transfer to the slow cooker. Cook for the recommended time remember to remove bay leaves before serving.

This recipe comes from the great british food revival on the BBC and was cooked by the hairy bikers. It tastes great with crusty bread and lots of butter. I apologise for the lack of pictures for this dish, we ate it before we had a chance to take any!!!!

1 Cauliflower trimmed and broken into florets

250g Bacon

250g Chestnut mushrooms chopped

25g Butter

50g Plain flour

250ml Full fat milk

1 Tsp mustard

200g Gruyere cheese grated

55ml Double cream

Salt and Pepper

A pinch of ground nutmeg

For the topping

50g Breadcrumbs

50g parmesan cheese grated

1)Cook the cauliflower florets in boiling salted water for about 10 mins or until just tender, drain and set aside.

2) For the cheese sauce, fry the bacon strips until coloured then remove and set aside.

3) Fry the mushrooms for 2 to 3 mins or until golden brown, Remove from the pan and set aside.

4) Put butter , flour and milk into a saucepan with the mustard until combined and thickened. Stir in the gruyere cheese and double cream. Cook until thick and creamy. Season to taste with the salt and pepper then fold in the bacon and mushrooms.

5) Preheat the oven to 180 c

6) Place the cauliflower into an ovenproof dish and pour over the cheesy sauce, sprinkle over a pinch of ground nutmeg.

7) For the topping mix the breadcrumbs with parmesan cheese , then sprinkle the mixture over the cauliflower. Place into the oven for 30 mins or until the topping is golden brown and bubbling. Enjoy!!

This recipe came from Morrisons magazine latest edition

700g Potatoes peeled and thinly sliced

1 Tbsp sunflower oil

150g Mushrooms wiped and sliced

150g Lean Ham sliced

6 spring onions trimmed and sliced

30g sunflower spread

30g plain flour

450ml semi skimmed milk

150g cheese grated

1) preheat the oven to 180 c and bring a pan of water to the boil and cook the potatoe slices for 5 mins, Drain well.

2) Meanwhile heat the oil in a frying pan and cook the mushrooms for 2 to 3 mins until just softened . Remove from the heat.

3) Arrange the sliced potatoes , cooked mushrooms , ham and spring onions in an ovenproof dish.

4) Melt the spread in a pan and stir in the flour , gradually add the milk and cook stirring until you have a smooth thickened sauce.

5) Stir in two thirds of the grated cheese until it melts then pour the cheese sauce over the potatoes , sprinkle the remaining cheese over the top and bake for 35 to 40 mins until piping hot and the top is golden and bubbling.