Courses Archives: Main Dish

Quick Cod Fillet with Asparagus

20170521_172337

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Quick Cod Fillet with Asparagus
Keep some cod fillets in the freezer and try this dish when hungry instead of reaching for the phone to order a fast food delivery
Course Main Dish
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 200 degrees C.
  2. Place the defrosted cod fillet in an oven dish.
  3. Arrange the tomatoes halves on top and around.
  4. Sprinkle with the onion.
  5. Season with salt and pepper.
  6. Drizzle with a generous tablespoon of oil.
  7. Place in the oven for 20 minutes.
  8. In the meantime prepare the asparagus: Pour some boiling water in a frying pan and add the asparagus spear halves. Cook for 5 minutes then drain and reserve.
  9. Use the same pan to heat up one tablespoon of oil.
  10. Add the garlic and after 2 minutes add the breadcrumbs. Stir to allow the breadcrumbs to soak up the flavour. Continue to cook until slightly brown.
  11. Return the asparagus to the pan to cover with the breadcrumbs garlic mixture.
  12. Serve the asparagus with the cooked fish. If liked you can also include saute potatoes which can be prepared within the 20 minutes while the cod is cooking in the oven.
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Store cupboard lunch

Sardine Spaghetti1

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Store cupboard lunch
A quick and filling dish made with items in your store cupboard.
Course Main Dish
Cook Time 7 minutes
Servings
Ingredients
Course Main Dish
Cook Time 7 minutes
Servings
Ingredients
Instructions
  1. Cook the spaghetti in boiling water
  2. Three minutes before the spaghetti are ready, add the peas and continue to boil
  3. In the meantime prepare the sardines:
  4. Crush the garlic with a pinch of salt
  5. Chop the anchovy and add to the garlic. Continue to crush.
  6. Heat the oil and add the garlic and anchovy mixture and cook for 2 min or so.
  7. Add the breadcrumbs and stir to soak up the oil. Continue cooking until the mixture begins to brown.
  8. Add the sardines and break up with the stirring spoon.
  9. Once the spaghetti and the peas are cooked tip in with the flavorings and stir.
  10. Top with grated Parmesan cheese
  11. Serve with a plain green salad made with lettuce, a few slices of onion and a few olives and dressed with oil and vinegar.
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Quick Salmon Stir-fry

20170510_112334

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Quick Salmon Stir-fry
Using poached salmon fillets, cooked rice and a packet of bought stir-fry vegetables this takes10 minutes to cook.
Course Main Dish
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Heat the oil in a large frying pan or wok
  2. Stir-in the vegetables for 4-6 minutes
  3. Add the rice and fish and stir to heat through
  4. Add the cornflour and season with soy sauce and heat to thicken,
  5. Can dilute with a little water or stock.
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Black beans and parsnip stew

20170309_104256

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Black beans and parsnip stew
Serve as soup or with rice and vegetables as a main course.
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
peope
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
peope
Instructions
  1. Thinly slice the parsnip.
  2. Heat about 1 litre of water, add the onion, celery, stock cube and the parsnip and cook for 15 minutes.
  3. In the meantime mix the garlic, ginger, chili, rosemary, thyme, black pepper to taste and marjoram with the oil and leave to infuse.
  4. When the 15 minutes is up add the beans and infused herbs to the pot.
  5. Cook for another 15 minutes
  6. Check the seasoning and adjust.
  7. Serve sprinkled with parsley.
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Chicken stew

Chicken stew

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Chicken stew
A warming all-in-one dish. The strength of this dish is from the presence of root vegetables with celery and onion for flavour. The proportions of the ingredients are not critical.
Course Main Dish
Prep Time 10 minutes
Cook Time 60-70 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 60-70 minutes
Servings
Ingredients
Instructions
  1. Heat the oil in a large saucepan.
  2. Add the chicken and brown.
  3. Remove the chicken pieces from the pan and keep to one side.
  4. Add the onion, celery, carrots, potato and swede to the pan with the hot oil.
  5. Saute for 5 minutes, stirring.
  6. Stir in the crumbled stock cube and the flour.
  7. Add water, cover and cook gently for 30 minutes.
  8. Place the chicken pieces back in the pot.
  9. Cook for 30 minutes stirring occasionally and adding more water if it begins to thicken and stick
  10. Add the drained barley and peas.
  11. Stir in the mustard.
  12. Cook for another 3 minutes to warm up the barley and peas.
  13. Before sereving check seasoning and adjust if necessary.
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