Archive for Main Course

Roast Curried Shoulder of Lamb with Oven Poached Potatoes

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Roast Curried Shoulder of Lamb with Oven Poached Potatoes
Submitted By: 
Recipe Type: main
Serves: 3
 
Ingredients
  • 1- 500g (about 1 lb) small shoulder of lamb, enough for 3 people
  • To make the paste you will need
  • 2 garlic cloves
  • 1 green chili (seeds optional)
  • 1tsp of tamarind
  • ½tsp each of
  • Chili powder
  • Turmeric powder
  • Fenugreek powder
  • Garam masala powder
  • Ginger powder
  • Cumin powder
  • Corriander powder
Instructions
  1. I used a pestle & mortar, add a good pinch of rock salt & cracked pepper to make it easier
  2. I do the garlic and chili first then add the rest all in one go.
  3. Add 2tbs of oil to loosen it up.
  4. Rub the paste into the lamb, pushing into the incisions you made in the meat. Leave it for 30mins if you can.
  5. Don't wash out the mortar, you will see why below
  6. Take 3 medium tomatoes
  7. Remove the pulp and seeds and add them to the paste residue in the mortar and mix well
  8. Roughly chop the tomato and add to one thinly sliced leek, use these to make a bed in an oven proof dish to rest the lamb on
  9. Roast in a preheated over at 180 degrees for about 35 minutes then remove the lamb to let it rest
  10. Pour in a half glass of white wine to the dish and mix (kind of de-glaze) the dish, return it to the over while the lamb rests to make a sauce
  11. To do the potatoes, wash but don't peel some potatoes, cut them into pieces about a half an inch in size and place them in a bowl
  12. Pour over some olive oil add some salt and pepper and mix so they are well coated in the oil.
  13. Sprinkle some dried oregano on a plate and roll the skin side of the potatoes in the oregano, the oil will help it stick.
  14. Place in an oven proof dish with the skin side facing up.
  15. Pour in some chicken stock into the dish till it comes about half the way up the potatoes.
  16. Cover with tin foil and roast in the same oven as the lamb, remove the foil after 15mins to allow the skin to crisp up.
  17. If there is some liquid left in the bottom of the dish you can add it to the sauce.
  18. Slice the lamb, spoon over the sauce and serve the potatoes on the side.
Notes
Visit Daves Twitter page: Dave Ahern @CorkGourmetGuy London Head Chef at The Alexandra in Wimbledon, from food writer to head chef in 7 months, the real fun starts now.

 

Posted in Main Course, Meats

Crock Pot Pulled Pork

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Crock Pot Pulled Pork
Submitted By: 
Recipe Type: main
 
Ingredients
  • 5 lb. boneless pork butt shoulder
  • 1½ tsp. smoked paprika
  • 2 tsp. black pepper
  • 1 tsp. cayenne pepper
  • 1 tsp. dried thyme
  • ½ tsp salt
  • 1 tsp. garlic powder
  • water
Instructions
  1. Combine all seasoning in a bowl and rub into the pork. Place seasoned pork shoulder in a slow cooker and add enough water to cover the meat. Cook on high for 5-8 hours or until pork is done and tender.
  2. When done, pull apart the pork and serve on fresh buns with BBQ sauce.

 

Posted in Crock Pot, Main Course, Meats

Chicken Catcciatore

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Chicken Catcciatore
Recipe Type: main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • ½ C. fresh mushrooms, sliced
  • ½ C. dry white wine
  • ¼ C. flour
  • 1 tsp. Salt
  • ¼ tsp. pepper
  • 2 lbs. skinned chicken breast
  • 1 tsp. rosemary
  • 1 tsp. Italian seasoning
  • 2 garlic cloves, minced
  • 15 oz. can tomato sauce
  • Monterrey Jack Cheese
Instructions
  1. Heat the butter, oil and mushrooms in a sauce pan until the mushrooms are tender.
  2. Remove and set aside.
  3. In a large bowl, combine flour, salt and pepper and coat chicken breasts with the mixture.
  4. Fry the coated breasts in the same pan used to cook the mushrooms until browned on both sides.
  5. Return mushrooms to the pan and add remaining ingredients.
  6. Cover and simmer for approximately 20 minutes.
  7. Remove lid, stir contents and continue to simmer for an additional 20 minutes.
  8. Cover cooked chicken breasts with a slice of Monterrey Jack cheese before serving.
  9. Spoon sauce over the chicken as desired.
Notes
This dish is typically served on a bed of polenta noodles.

 

Posted in International, Italian, Main Course, Poultry

Chicken Lasagna

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Chicken Lasagna
Recipe Type: main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 8 oz. pkg. lasagna noodles
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 8 oz. sour cream
  • 1 c. onion, finely chopped
  • 1 c. sliced black olives
  • ½ tsp. garlic salt
  • 1 c. Parmesan cheese, grated
  • 3 c. cooked chicken, cut into chunks
  • 2 c. shredded cheddar cheese
Instructions
  1. Cook the lasagna noodles per the directions on the package and drain.
  2. Combine the remaining ingredients except for the cheese.
  3. Spread about ¼ of the mixture in a large casserole dish and cover with a layer of noodles.
  4. Put ¼ of the cheese over the noodles and repeat until all of the mixture is done. Do not add the last layer of cheese.
  5. Cover and bake at 350 degrees for 20 minutes then sprinkle with remaining cheese.
  6. Bake uncovered 10 minutes.
Notes
You can also use turkey in place of the chicken.

 

Posted in International, Italian, Main Course

Crock Pot Beef Stew

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Crock Pot Beef Stew
Recipe Type: stew
 
Ingredients
  • 3-4 lbs. Stew meat cut in one inch squares
  • 1 tbsp. olive oil
  • 4 tbsp flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • salt and pepper to taste
  • 4 C. water
  • 4 beef bullion cubes
  • ¼ C. ketchup
  • 4 garlic cloves, minced
  • 3 large potatoes cubed in 1 inch cubes
  • ½ lb carrots cut into coins
  • 1 onion sliced
Instructions
  1. Coat the meat in the stew meat in the flour, garlic powder and onion powder and brown in a skillet or dutch oven using the olive oil.
  2. Add meat and remaining ingredients to a crock pot.
  3. Cook in a crock pot on low for 5-8 hours or until beat is thoroughly cooked.
Notes
Try to prevent boiling as this will make the meat tougher.

 

 

Posted in Crock Pot, Main Course, Meats, Soups

Shredded Venison Sandwiches

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Shredded Venison Sandwiches
Submitted By: 
Recipe Type: main
Serves: 14-18
 
Ingredients
  • 1 boneless venison roast (4pounds)
  • 2tsp celery salt
  • 1-1/2 c ketchup
  • 2 tsp pepper
  • 3 tbsp brown sugar
  • 2 tsp Worcestershire
  • 1 tbsp ground mustard
  • 1 tsp onion powder
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tbsp soy sauce
  • ⅛ tsp ground nutmeg
  • 1 tbsp liquid smoke, optional
  • 3 drops hot pepper sauce
  • 14-18 hamburger buns
Instructions
  1. Cut venison roast in half, place in a 5-qt slow cooker.
  2. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke and seasonings. Pour over venison.
  3. Cover and cook on high for 4-1/2 to 5 hours or until meat is tender.
  4. Remove the roast: set aside to cool.
  5. Strain sauce and return to slow cooker.
  6. Shred meat using two forks: stir into sauce and heat through.
  7. Using a slotted soon, spoon meat mixture onto each bun.

 

Posted in Main Course, Meats

Spicy Meatballs with Sauce

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Spicy Meatballs with Sauce
Submitted By: 
Recipe Type: appetizer
Serves: 8
 
Ingredients
  • 1 egg beaten
  • ¾ c crushed seasoned salad croutons
  • ½ c finely chopped onion
  • ¼ c finely chopped green pepper
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 pound lean ground beef or turkey
  • 1 pound bulk Italian sausage
  • Sauce:
  • 3 tbsp cornstarch
  • 1 tbsp sugar
  • ¾ c beef broth
  • 2 cans (28oz each) crushed tomatoes
  • 3 medium carrots, diced
  • 1 can (6oz) tomato paste
  • 1 envelope onion soup mix
  • 3 garlic cloves, minced
  • 1 tsp dried basil
  • ½ tsp crushed red pepper flakes
  • Hot cooked pasta
Instructions
  1. In a bowl, combine the egg, croutons, onion, green pepper, garlic powder, cumin, oregano and pepper.
  2. Crumble beef or turkey and sausage over mixture and mix well. Shape into 1-in balls.
  3. Place in a 5-qt slow cooker.
  4. In a large bowl, combine the cornstarch, sugar and broth until smooth: stir in the tomatoes, carrots, tomato paste, soup mix, garlic, basil, and pepper flakes. Pour over meatballs.
  5. Cover and cook on low for 5-6 hours or until meat is no longer pink.
  6. Serve with pasta.

 

Posted in Appetizer, International, Italian, Main Course, Meats, Pastas

Sweet and Tangy Pot Roast

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Sweet and Tangy Pot Roast
Submitted By: 
Recipe Type: main
Serves: 8
 
Ingredients
  • 1 boneless beef chuck roast (3 pounds)
  • 1 envelope brown gravy mix
  • tsp salt
  • 2 tsp Dijon mustard
  • tsp pepper
  • 1 tsp Worcestershire
  • 1 c water
  • ⅛ tsp garlic powder
  • 1 c ketchup
  • 3 tbsp cornstarch
  • c red wine or beef broth
  • c cold water
Instructions
  1. Cut meat in half and place in a 5-qt slow cooker.
  2. Sprinkle with salt and pepper.
  3. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire and garlic powder: pour over meat.
  4. Cover and cook on low for 9-10 hours or until meat in tender.
  5. Combine cornstarch and cold water until smooth. Stir into slow cooker.
  6. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker.
  7. Slice and serve with gravy.

 

Posted in Crock Pot, Main Course, Meats

Slow Cooked Enchilada Dinner

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Slow Cooked Enchilada Dinner
Submitted By: 
Recipe Type: Main
Serves: 6
 
Ingredients
  • 1 pound lean ground beef
  • tsp salt
  • 1 small onion, chopped
  • tsp ground cumin
  • 1 can (15oz) ranch-style beans, undrained
  • tsp pepper
  • 1 can (10oz) diced tomatoes with mild Green chilies, undrained
  • 1 c shredded Monterrey jack cheese
  • c chopped green pepper
  • 1 c shredded cheddar cheese
  • 1 tsp chili powder
  • 6 flour tortillas (6 inches)
Instructions
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Stir in the beans, tomatoes, water green pepper, chili powder, salt , cumin, and pepper. In a small bowl, combine the cheeses: set aside. In a 5-qt slow cooker coated with cooking spray, place two tortillas side by side, overlapping if necessary. Layer with t third of the beef mixture and cheese. Repeat layers twice. Cover and cook on low for 2 to 2-1/2 hours or until heated through

 

Posted in Main Course, Mexican

Slow Cooker Baked Potato Soup

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Slow Cooker Baked Potato Soup
Submitted By: 
Recipe Type: Soup
Serves: 10
 
Ingredients
  • 2 large onions, chopped.
  • 3 tbsp butter.
  • 2 tbsp all. Purpose flour.
  • 2 cups water, divided.
  • 4 cups chicken broth.
  • 2 medium potatoes, peeled and diced.
  • 1-1/2 cups mashed potato flakes.
  • ½ pound sliced bacon, cooked and crumbled.
  • ¾ tsp pepper.
  • ½ tsp salt.
  • ½ tsp dried basil.
  • ⅛ tsp dried thyme.
  • 1 cup half and half.
  • ½ cup shredded cheddar cheese.
  • 2 green onions, sliced.
Instructions
  1. In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-qt slow cooker. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in cream; heat through. Garnish with cheese and green onions.

 

Posted in Crock Pot, Healthy Eating, Main Course, Potatoes, Soups, Vegetables, Vegetarian
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