Recipes - Mains

(Most recently added recipes display first.)

Golden Rice

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 teasp turmeric
  • 1 teaspoon saffron threads
  • 1½ cups long grain rice
  • 3 cups chicken stock, hot
  • ½ teaspoon peppercorns
  • ¼ cup raisins
  • ¼ cup almonds, sautéed in oil until golden
  • ½ cup cooked peas

Serves 3-4

Preparation

  • Heat oil in a heavy based pan and sauté onion until golden.
  • Add turmeric, saffron and rice and stir well to coat.
  • Stir fry until rice grains are just golden.
  • Add hot stock, pepper and stir well to bring to the boil.
  • Turn heat very low, cover pan and cook for 20 minutes without stirring.
  • Turn off the heat and leave uncovered for 5 minutes to release steam, and then fold in raisins, almonds and peas.

Camarones Tropical

Ingredients

  • 1 kg green peeled and de-veined prawns
  • ½ cup flour
  • 165 ml can coconut milk
  • 2 cups shredded coconut
  • vegetable oil
  • lime wedges

Serves 4

Preparation

  • Lightly flour each prawn.
  • Dip into coconut milk
  • Roll in shredded coconut, place on a tray and repeat procedure until all prawns are coated.
  • Heat the oil in a shallow frypan.
  • Sauté prawns in oil for 2 – 3 minutes.
  • Drain on paper towel.
  • Serve with lime wedges and green salad.

Pollo Con Salsa de Mostaza y Yogurt

Ingredients

  • 4 skinless chicken breasts, 1.5cm thick
  • 1/3 cup fresh orange and lime juice mixed
  • 1 tbsp olive oil
  • ½ cup chicken stock
  • ¼ Dijon mustard
  • 1 cup plain low-fat yoghurt
  • 1 tbsp spring onions, chopped
  • 1 tbsp coriander finely chopped, garnish

Serves 4

Preparation

  • Marinate chicken breasts in juice for 1 hour then drain.
  • Heat a non stick fry pan then add olive oil.  When fragrant sauté chicken on both sides over medium heat until browned, about 5 minutes.
  • Transfer to a plate and keep warm.
  • Add stock to pan and reduce by half.
  • Whisk in the mustard and yoghurt and stir in spring onions.
  • Return chicken to pan and re-warm gently 1 – 2 minutes.
  • Serve over rich garnished with coriander.

Gingered Duck Breasts with Summer Salad *

Ingredients

  • 1 duck breast
  • 1 tbsp oil

Dressing

  • 2 tbsp oil
  • 2 tsp grated fresh ginger
  • 1 tsp fish sauce
  • 3 tbsp rice wine
  • pinch of caster sugar

Salad

  • Mixed salad leaves
  • 2 tsp coriander, finely chopped
  • 2 spring onions, cleaned and diagonally chopped

Serves 2


Replace duck for chicken breast with skin on.
Replace salad leaves for a bunch lightly microwaved broccolini or bok choy.

Preparation

  • Flatten the duck breast with a mallet to an even thickness and place in a  shallow dish.
  • Mix all the ingredients together for the dressing, pour over the duck and marinate for half an hour.
  • Remove duck, reserving the dressing, and place on a microwavable rack skin side down.
  • Zap on MEDIUM HIGH (70-80%) for 2 minutes whilst you heat olive oil in a non stick pan.
  • Add the (defatted) duck breast to the pan skin side down.  Cook for 2 minutes.
  • Turn the breast over and cook for a further 2 minutes.  Rest.
  • Place mixed lettuce on a serving plate.  Slice duck diagonally and place on the lettuce leaves.
  • Drizzle food with reserved dressing and garnish with coriander and sliced spring onions and serve.

Nik Nok Noodles

Ingredients

  • 1 tbsp oil
  • ½ red pepper, thinly sliced
  • 1 cup broccoli florets
  • 100g mushrooms, thinly sliced
  • 4 spring onions, chopped
  • 4 pkts 2-minute Oriental noodle cakes (including seasoning)
  • 4 cups hot water

Serves 2

Preparation

  • Combine the oil and vegetables in the microwave-safe container.  Cook, uncovered, on HIGH (100%) for 2 minutes.
  • Crush the noodle cakes, and add to the vegetables, plus the contents of two sachets of seasoning, and mix together evenly.
  • Add the hot water.  Cover, and cook on HIGH (100%) for 4-6 minutes.
  • Serve with shredded bok choy leaves.

Tip
For speedy and convenient cooking, crush the noodle cakes in the bag before opening.
Use a microwave oven if the weather is hot – you and your kitchen will stay cool.