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Archive for the ‘Mains’ Category

The ‘fragrant’ part of this recipe is coriander. There’s quite alot of it. So if you’re a coriander hater stop reading now. If you quite fancy an Indian-takeaway-tasting curry, read on.  I found this recipe by chance browsing through the bbcgoodfood website. It’s a low fat curry (which is what we want to hear about in January) but it actually doesn’t taste it (even better).  It actually tastes closer to something that came from an Indian restaurant than anything I’ve made before. Saying that, I could be a bit boring with my homemade curry choices.  I’ve adjusted the amounts from the original recipe a little. The first time I made this dish it was waaayy too salty. I do like a saucy curry (oo-er!), nothing too dry, so I halved the amount of chicken and chickpeas and kept the ingredients for the sauce the same as the original (serves 4) recipe. This version serves 2.

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Fishcakes!

These fishcakes deserve an exclamation mark because I’ve never made fishcakes before and these were a success! Woo! I bought some fresh fish (haddock and salmon) a while back thinking it was high time I made some fishcakes or a fish pie but it all ended up in the freezer. Today I gave the freezer a (long overdue) defrosting and found the frozen fish. After a bit of reading I found that the consensus is that a fishcake without some sort of smoked fish is a bland, boring affair. So I had to get some smoked fish to put into the cakes. I am afraid of smoked fish (not smoked salmon because it is great, but the stuff with the weird yellowy colour at the fish counter that will stink your house out when you cook it) so, for the first time ever, I came back from the supermarket with a small piece of smoked coley – apparently just as good as smoked haddock but much cheaper. Who knew?  And so the fishcakes were born…

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meatballs

Struggling to think of something to do with a packet of minced beef (that wasn’t the usual bolognaise sauce), a search through Rachel Allen’s new book, Home Cooking, came up with ‘Spaghetti with Herby Pork Meatballs’, with a substitution of the available beef mince. I’ve never been a huge fan of meatballs, to be fair, mainly because they need to be made with mince that is not too lean which is something I struggle with when cooking them myself. If you are looking for the best meatballs of your life, go here. Else, try this recipe but leave more fat in the mince – this would probably make the balls less dry. This adapted version of Rachel’s recipe will serve 4.

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Tomatoey Cottage Pie

cottagepie2

There’s nothing quite like a good stew or cottage pie when you get in the door on a cold autumn evening – real comfort food. This is a recipe for cottage pie that I tried out last night. I try to use lean mince beef to keep it a bit healthier and only use a small amount of olive oil for frying.  This recipe gives 4 good helpings so a bit of effort on Monday night means dinner for Tuesday is taken care of! Leaving more time to watch the finals of Masterchef: The Professionals! Woo!  Adapted from a recipe by Rachel Allen in Bake. 🙂

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