Category: Main Courses

Main Course Meals

May 3, 2014 Main Courses, Marinades and Rubs, Pork

Spicy Peanut Crusted Pork Loin Chops

Spicy Peanut Crusted Pork Chops


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Spicy Peanut Crusted Pork Loin Chops
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These spicy peanut crusted pork chops are second to none. Juicy, tender and succulent pan-fried pork chops, crusted in spicy peanuts will have you wishing for more! Quick and easy to make, our step-by-step recipe will have you wowing your guests in no time! For more "Learn to Cook" videos like this, please subscribe to our channel!
Ingredients
  • 2 x 200g Pork Loin Chops
  • 100g Roasted, salted peanuts
  • 2 Tsp Cayenne pepper
  • 2 Tbs Butter
  • 1 Egg lightly beaten
  • 4 Tbs Sour cream
  • Salt and pepper to season
Instructions
  1. Stand the pork chops up on the fatty side and press 2 skewers through the chopps just above the fatty layer
  2. Flip the chops over and season the skin liberally with salt and pepper
  3. Heat you pan over medium high heat, add a tablespoon of butter
  4. Stand the chops up in the pan on the fatty side and fry for 8-10 minutes until the skin is crisp, well browned and the fat has rPaint the chops endered and is translucent
  5. Place the peanuts and cayenne in the your food processor or spice grinder and process until they resemble fine gravel and the peanut fragments are coated with the cayenne
  6. Remove the chops from the pan, remove the skewers, separate and allow to cool for 10 minutes.
  7. Paint the chops with eggs and press liberal amounts of the peanut mix into the surface of the chops. Turn over and repeat with the other sides.
  8. Wipe out your pan, reheat over medium high heat and the chops for 31/2 minutes per side
  9. Remove the chops from the pan and place on serving platters. Top the chops with a couple of tablespoons of sour cream and serve immediately

 

April 30, 2014 Main Courses, Pork

Stuffed Pork Loin Roast

Stuffed Pork Loin Roast


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Stuffed Pork Loin Roast
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
There are dozens of pork loin roast recipes out there, but the secret is in the way the meat is cut, and the type of filling you stuff the pork loin with. Most recipes remove the loin from the actual cut, resulting in a dry, and tasteless meal. Watch our video for the best way to do stuffed pork loin roast, and then don't be scared to try different fillings once you've tried ours! For more "Learn to Cook" recipes, please subscribe to our channel!
Ingredients
For the Filling / Stuffing
  • 1½ Cups chopped spring onion
  • 1 Tbs Dried basil
  • 2 Tsp Dried rosemary
  • ½ Tsp Salt
  • ¼ Tsp Pepper
  • 65g Feta cheese
  • A few sprigs of fresh rosemary
The Meat
  • 1 x 1.2kg Deboned pork loin, skin removed, fat on
Instructions
  1. Place all of the stuffing ingredients in a bowl and blend them to a paste using your stick blender. You can do this in a processor as well.
  2. Place the pork on your chopping board fat side down and cut laterally through the loin, almost all the way through
  3. Open up the loin and spread all of the spring onion puree onto the butterflied pork
  4. Fold the loin closed and transfer the meat to a roasting pan
  5. Season the fat liberally with salt and pepper, then make 9-12 deep incisions into the fat (almost all the way through the meat)
  6. Insert a sprig of fresh rosemary into a few of the incisions
To Roast
  1. Roast the pork in a preheated oven at 180c or 350f for 75 minutes.
  2. Remove the roast from the oven, cover with foil for 15 minutes before carving and serving

 

Fish Recipes, Main Courses, Mediterranean Recipes, Seafood, Starters

Crisp Deep-Fried Calamari Rings

Crisp Deep-Fried Calamari Recipe


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Crisp Deep-Fried Calamari Rings
Author: 
Recipe type: Seafood
Serves: 2-4
 
The secret to crispy deep-fried calamari is in the coating. This recipe fr deep-fried calamari rings is quick and easy, and our step-by-step video demonstration will ensure your success!
Ingredients
  • 500g Calamari rings
  • ⅔ Cup Corn Flake crumbs
  • 2 Cups strong flour
  • 1 Tbs Salt
  • 1 Tbs sugar
  • 2 Tsp Cayenne pepper
  • 1 Tsp Garlic powder
  • 1 Cup cornflour
  • 2-3 Eggs lightly beaten
  • Lemon wedges to garnish
  • Oil for frying
Instructions
For the Coating
  1. Combine the corn flake crumbs, flour, salt, sugar, cayenne and garlic powder in a large bowl
  2. Measure a cup of cornflour into another bowl
  3. Lightly beat 2-3 eggs in a third bowl
To Coat the Rings
  1. Working with a few rings at a time, drench the rings in the cornflour
  2. Dip the rings in the egg, and then drop them into the coating mixture
  3. Shake them around until they are coated, then transfer them to a flat platter. Make sure the rings are not touching.
  4. Repeat until all of the rings are coated.
  5. Allow the rings to stand for at least 20 minutes before proceeding
  6. Half-fill your frying pan with oil. Heat the oil to 180c / 350f
  7. Using a skewer, scoop the rings up one by one and lower them into the oil. Repeat until the surface area of the pan is covered with rings.
  8. Fry the rings for 90 seconds per side, then remove and drain on kitchen towel.
  9. Repeat with the remaining rings
To Serve
  1. Arrange the calamari on platters, garnish with the lemon wedges and serve with the accompaniments of your choice

 

 

April 23, 2014 Italian Recipes, Main Courses, Pasta, Sauce Recipes

Fettuccine Alfredo – Pasta with Alfredo Sauce

How to make fettuccine alfredo. Pasta alfredo recipe.


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Fettuccine Alfredo - Pasta with Alfredo Sauce
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 2
 
Fettuccine Alfredo is one of the simplest yet tastiest of all pasta dishes. You can use any shape of pasta, even although the tradition cut is fettuccine. For the best results with the Alfredo sauce, use real butter and good quality parmesan. Margarine will spoil the dish entirely. For more "Learn to Cook" demonstration videos, please subscribe to our Youtube channel!
Ingredients
  • 200g Fettuccine
  • 1 Clove garlic, finely chopped
  • 1 Tbs Butter
  • ½ Cup cream
  • ¼ Tsp Salt
  • Black pepper to taste
  • ¼ Cup parmesan cheese, grated
  • Extra shredded parmesan for topping
Instructions
  1. Follow the package instructions and cook the fettuccine, drain and keep warm
  2. Heat a pan over medium heat, melt he butter and fry the garlic for 30 seconds
  3. Add the cream, season with the salt and pepper and bring to the boil. Allow this to boil until the cream has thickened slightly - about 3 minutes
  4. Remove the pan from the heat, add the grated parmesan cheese and stir it until totally combined
  5. Pour the fettuccine into the pan and toss it until all of the pasta is evenly coated
  6. Serve the pasta into 2 bowls, top with shredded parmesan and serve immediately

 

April 20, 2014 Cheese, Italian Recipes, Main Courses, Mediterranean Recipes, Pasta, Sauce Recipes, Vegetable

Fettuccine with Creamed Spinach, Crispy Bacon & Feta

Pasta with creamed spinach, bacon and feta. Creamed spinach recipe.


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Fettuccine with Creamed Spinach, Crispy Bacon & Feta
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 4
 
This pasta dish is creamy and full of awesome flavor. Creamed spinach, bacon and feta make a perfect combination.
Ingredients
  • 500g Packet of fettuccine pasta
  • 300g Spinach, stalks and main veins removed
  • 300g Streaky bacon, chopped
  • 150g Feta cheese
  • 4 Cloves garlic, finely chopped
  • 250ml Cream
  • Parmesan cheese to garnish
Instructions
  1. Follow the package instructions and cook the fettuccine. Keep warm.
  2. Heat a pan over medium high heat and fry the bacon for 8-10 minutes, stirring regularly, until it is crispy and golden.
  3. Just before removing the bacon from the pan, add the garlic and stir it in for about 30 seconds, until it is fragrant
  4. Scoop the bacon and garlic from the pan leaving as much of the fat behind as possible
  5. Add the spinach to the pan and stirfry until it is totally wilted and tender. Depending on the size of your pan, you may have to do this in 2 batches.
  6. Remove the spinach from the heat and transfer it to a large mixing bowl. Using your stick blender, puree the spinach until smooth
  7. Crumble the feta into the spinach and mix in well.
  8. Add the bacon and stir in, then pour in the cream and mix until everything is totally combined.
  9. Re-heat your pan to medium high heat, add the creamed spinach sauce to the pan, bring to the boil and boil briefly until the cream thickens slightly.
  10. Share the fettuccine among four pasta bowls, top each one with the creamed spinach sauce.
  11. Grate a little parmesan cheese over the top of each bowl and serve immediately.

 

April 10, 2014 Chicken Recipes, French Recipes, Main Courses, Poutry

Chicken with Forty Cloves of Garlic

Chicken with Forty Cloves of Garlic. Garlic Roast Chicken.


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Chicken with Forty Cloves of Garlic
Author: 
Recipe type: Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Chicken with 40 Cloves of Garlic is undoubtedly one the most aromatic and flavorful chicken dishes. This classic French recipe is so good that you'll want it again and again.
Ingredients
  • 2 Celery stalks including leaves, roughly chopped
  • 4 Rosemary sprigs
  • 4 Thyme sprigs
  • 1 x 1.6kg Chicken
  • 40 Garlic cloves, unpeeled
  • Olive oil
  • 1 Carrot, roughly chopped
  • 1 Medium onion, cut into eighths
  • 250ml White wine
Instructions
  1. Cut any excess skin from the kneck and cavity of the chicken.
  2. Insert half of the celery, half of the herbs, and 6 cloves of garlic into the cavity of the chicken
  3. Do not truss the chicken
  4. Rub the chicken with olive oil and season it liberally with salt and pepper
  5. Line the bottom of your casserole or dutch oven with the other half of the celery, the carrot, the onion and 10 cloves of garlic
  6. Place the chicken on top of the vegetables
  7. Scatter the remaining garlic and herbs around the chicken
  8. Pour in the wine, and drizzle the chicken with a little olive oil
  9. Cover the casserole with the lid and roast in a pre-heated oven at 200c or 400f for 80 minutes
  10. Remove from the oven. Carefully transfer the chicken to a carving board and cut it into portions
  11. Strain the juices through a sieve. Heat a pan over medium hot heat and boil the juices until it reduces to the consistency of a gravy
  12. Remove the garlic cloves from the sieve. Arrange the chicken pieces on a large platter and scatter the garlic cloves over the chicken
  13. Pour the gravy over the platter and serve immediately

 

April 3, 2014 Fish Recipes, Main Courses, Mexican Recipes, Sauce Recipes, Seafood, Starters

Mexican Fish Cakes with Veracruz Sauce

Mexican Fish Cakes with Veracruz Sauce


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Mexican Fish Cakes with Veracruz Sauce
Author: 
Recipe type: Seafood
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These are the nicest fish cakes ever! And certainly the nicest sauce ever! Chef Trevor has at last revealed his secret Veracruz Sauce --- don't miss this recipe -- Mexican fish cakes with Veracruz sauce!
Ingredients
For the Fish Cakes
  • 500g Baby sole, chopped into pieces (the bones are fine enough not to have to debone the fish)
  • 1 Large egg
  • 1 Jalapeno pepper, deseeded
  • 2 Spring onions
  • 1 Tbs Ground cumin
  • 1 Tsp Salt
  • 1 Tsp Ground black pepper
  • 60g Butter for frying
For the Sauce
  • 3 Tbs Finely chopped garlic chives
  • 3 Tbs Finely chopped coriander leaves
  • 2 Tsp Demarara sugar
  • 2 Tbs Fresh lime juice
  • 2 Tbs Creme Fraiche (or cultured sour cream)
  • 40g Butter
Instructions
For the Fish Cakes
  1. Put all of the fish cake ingredients into your food processor and chop them to a paste
  2. Wet your hands and working with 2 heaping tablespoons of paste at a time, shape the fish cakes into rounds
  3. Heat your pan to medium hot and fry the fish cakes for 3 minutes per side
  4. Remove the fishcakes from the heat and keep warm
For the Sauce
  1. Heat another pan over medium hot heat and add the sugar, followed by all of the other sauce ingredients
  2. Stir until everything is well combined and the sauce comes to the boil
  3. Remove from the heat
To finish
  1. Arrange the fish cakes on platters, drizzle with sauce, garnish the plates with lime wedges and serve

 

March 30, 2014 Beef, Main Courses, Mexican Recipes, Sauce Recipes

Ribeye con Queso Diabolo – Ribeye Stuffed with Jalapeno Cheese

Stuffed Ribeye Steak - Ribey con Queso Diabolo

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Ribeye con Queso Diabolo - Ribeye Stuffed with Jalapeno Cheese
Author: 
Recipe type: Steak
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ribeye steak, butterflied and stuffed with a spicy melted mix of mature monterey jack (or cheddar), jalapenos and onion. The stuffed fillet is then topped with a sweet jalapeno cream sauce and served with the accompaniments of your choice.
Ingredients
  • 2 x 250g Ribeye steaks (or fillet)
  • 70g Mature Monterey Jack or cheddar, grated
  • 1 Medium onion, finely chopped
  • 2 Jalapenos, de-seeded and cut into thin strips
  • 80ml Sour cream
  • 1 Tsp Dried cumin powder
  • 1 Tsp Garlic powder
  • 1Tbs Treacle sugar
Instructions
  1. Cut the steaks from the center of the fillet, 40mm thick, and tap them down with your meat mallet until 20mm thick
  2. Using a slicing knife or carving knife, butterfly the steaks
  3. Heat your pan over medium-high heat and fry the onions, half of the jalapenos, the cumin and garlic powder for 3-5 minutes until soft and they have taken on color.
  4. remove from the heat and stir in the grated cheese until it has melted into the mix
  5. Brush a heavy roasting pan or a heavy based oven-proof frying pan with oil
  6. Place the steaks in the pan and fill them with the jalapeno cheese mix. Close the steaks and brush lightly with oil
  7. Grill these (under preheated grill) on the top shelf of your oven for 6 minutes
  8. While the steaks are grilling, fry the other half of jalapeno strips for 3 minutes, then add the sour cream. Stir until sour cream has started to melt in
  9. Add the treacle sugar and stir the sauce until the sugar has dissolved
  10. Season with salt and pepper, remove from the heat and keep warm
  11. Remove the steaks from the oven and let them rest for 5 minutes,
  12. Transfer the steaks to serving platters, top with the sauce and serve immediately

 

March 27, 2014 Chinese Recipes, Main Courses, Pork, Sauce Recipes

Red Cooked Pork Knuckle


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Red Cooked Pork Knuckle
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Tender, succulent pork knuckles with a wonderful sweet and sour glaze sauce.
Ingredients
  • 2 x 750g Pork knuckles (NOT pickled)
For the master sauce
  • 4 Spring onions, bruised
  • 4cm (1½+ inch) Ginger cut into rounds
  • 2 Tbs Szechuan peppercorns
  • 100ml Light soy sauce
  • 1Tbs (15ml) Oyster sauce
  • 1Tbs (15ml) Hoisin sauce
  • 1Tbs (15ml) Hot chilli sauce
  • 1 Liter good quality chicken stock
  • Water to cover
For the sauce
  • 1 Cup of the reserved master sauce
  • 2 Tsp Cornflour dissolved in a little water
  • 1 Tbs Sugar
  • 1 Tbs White wine vinegar
  • 2 Tbs (30ml) Good quality tomato sauce
Instructions
For the knuckles
  1. Examine the pork knuckles to find the thinnest side and cut through the skin down to the bone
  2. Place the knuckles in a pot along with all of the master sauce ingredients
  3. Bring the pot to the boil and continue to boil for 60 minutes
  4. Reduce the heat and simmer the pot for a further 60 minutes
  5. Remove from the heat and transfer the pork to a roasting pan
  6. Roast the pork in a preheated oven at 180c / 350f for 60 minutes, uncovered
  7. Remove from the oven and transfer the knuckles to a carving board
  8. The bone will have loosened from the meat. Cut any remaining connective tissue and remove the bones from the knuckles.
  9. Carve the meat thinly and arrange on platters
For the sauce
  1. Strain the master sauce and measure 1 cup of the strained sauce
  2. Add this and all of the other sauce ingredients to a pan over medium heat
  3. Bring this to the boil. Boil for about 3 minutes until the sauce has thickened and is very glossy.
  4. Spoon the sauce over the pork and serve

 

Lamb, Main Courses, Marinades and Rubs, Mediterranean Recipes, Middle East, Sauce Recipes, Spice Mixes

Moroccan Yogurt Crusted Lamb

Roast Moroccan Yogurt Crusted Lamb


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Moroccan Yogurt Crusted Lamb
Author: 
Recipe type: Lamb
Cuisine: Moroccan / Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This roasted Moroccan Yogurt Crusted Lamb is something you will remember. Tender, succulent deboned leg of lamb in s crust of spiced lemon yogurt results in a flavor explosion second to none!
Ingredients
  • 1½ Kg / 3⅓lb Deboned leg of lamb
  • 4 Large cloves garlic, quartered along their length
For the spiced yogurt
  • 2 Tsp Ground sweet paprika
  • 2 Tsp Ground cumin
  • 1 Tsp Ground turmeric
  • 1 Tsp Ground coriander
  • 1 Tsp Ground black pepper
  • ½ Tsp Ground cardamom
  • ½ Tsp Saffron threads
  • 2 Tbs Grated lemon zest
  • 2 Cups / 500ml Plain yogurt
Instructions
  1. Preheat your oven to 180c / 350f / Gas mark 4
  2. Place all of the spiced yogurt ingredients in a mixing bowl and stir until well combined
  3. Make 16 incisions into the lamb, 4cm deep, at equal intervals and press one of the garlic pieces into each incision
  4. Place the lamb on a rack in a roasting pan. Spoon the spiced yogurt over the lamb evenly, making sure the sides are coated as well.
  5. Roast the lamb uncovered for 75 minutes. Remove it from oven and cover the pan loosely with foil. Allow it to rest for 30 minutes
  6. Slice the lamb thinly and serve with the accompaniments of your choice

 

March 20, 2014 Barbecue, Main Courses, Pork

Pork Kebabs with Pineapple Ginger Butter Sauce

Pork Kebabs with Pineapple Ginger Butter Sauce


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Pork Kebabs with Pineapple Ginger Butter Sauce
Author: 
Recipe type: Pork
Serves: 2
 
Beautifully succulent pork kebabs barbecued to perfection with pineapple ginger butter basting.
Ingredients
  • 500g Pork neck meat, cut into 20mm cubes (¾ inch)
  • 3 Tbs Light soy sauce
  • 2 Tbs Cornflour
  • 6-8 10cm (4 inch) skewers
  • 1 Portion of Pineapple Ginger Butter Sauce
Instructions
  1. Whisk the cornflour into the light soy sauce until totally dissolved
  2. Pour this over the pork, mix it in well and allow the pork to marinade in your refrigerator for 3-5 hours
  3. Heat your grill / barbecue to medium hot and grill the kebabs for 4 minutes per side
  4. Start basting with the pineapple butter after the first turn
  5. After the final 4 minutes, turn once more and continue for another 4 minutes (total grill time 20 minutes)
  6. Remove from the grill and serve immediately with a little more of the pineapple butter and the accompaniments of your choice.

 

 

 

March 15, 2014 Fish Recipes, Main Courses, Seafood

Macadamia Nut Crusted Fish

How to Make Macadamia Nut Crusted Fish


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Macadamia Nut Crusted Fish
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Macadamia nut crusted fish is absolutely delicious, and easier to make than the name implies. This simple step-by-step video demonstration will ensure your success.
Ingredients
  • 2 x 250g White fish fillets
  • 80g Macadamia nuts
  • ½ Tbs All-purpose flour
  • ¼ Tsp Salt
  • ⅛ Cup Chopped parsely
  • 2 Egg whites
  • 50g Butter
  • Lemon wedges to garnish
  • Extra parsley for garnishing.
Instructions
  1. Place the nuts, flour salt and parsley in your food processor and chop until the mix resembles coarse bread crumbs. Transfer the nut mix to a flat platter.
  2. Separate the egg whites from the yolks, and whisk the egg white until slightly frothy. Transfer the egg whites to another flat platter.
  3. Drench the fish fillets in the egg whites making sure they are properly coated with egg white.
  4. Drench the fish fillets in the nut mixture, pressing them into the mixture to ensure a proper coating.
  5. Heat your pan medium-hot, add the butter and fry the fish for 3 minutes per side.
  6. Remove the fish from the heat.
  7. Serve the fish on heated platters garnished with lemon wedges and fresh parsley.

 

 

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