Category: Main Course

Thai Beef Massaman Curry

I made this last night and have to say it is very tasty and not too much effort as you chuck everything in the casserole pot and just leave to cook in the oven for two hours. Not too spicy so a good family favourite although we did sprinkle a little fresh chilli over the top to spice it up a it. Serve with thai rice and some naan bread. I’ve always bought lime leaves in a little spice jar from Tesco but my Thai friend tells me it is better to buy frozen leaves from an oriental supermarket if you have one nearby. Tesco also sell the tamarind paste and the massaman paste.

This makes enough for 8 so enough for a family meal and the same again for the freezer.

March 7, 2013
Smoked Haddock Risotto

This is total comfort food which is one of my daughter’s favourites. It takes a little bit of preparation to make sure everything is ready to go before you start as once you start stirring there’s no going back! Delicious served with a fresh rocket salad. You can get undyed smoked haddock if you prefer but I quite like the dyed fish for this dish as it adds a bit of colour. The spring onion adds crunch and colour as well as flavour. This is not expensive – the fish for 4 is normally around £5.

March 5, 2013
Roast Duck Leg With Red Wine and Rosemary Sauce

Another easy but impressive dish which is delicious served with fluffy mash and some greens. We had this for Sunday dinner last night without all of the work that goes with a traditional Sunday roast. It is worth buying Gressingham duck legs as they are very meaty.

February 4, 2013
Thai Pork Meatballs with Dipping Sauce

This is a great Nigel Slater dish that you can prepare the meatballs in advance (and the dipping sauce) and just fry them 15 minutes before you are ready to eat. We have these with noodles – fry up some spring onions, garlic, ginger, chilli and some pak choi (chicken or prawns if you have some) and stir through some cooked noodles.

February 4, 2013
Dinner Party Coq Au Vin

This is perfect for a dinner party menu idea or simply for a family dinner. Very tasty and easily made in advance. For your chicken I would recommend a trip to the butcher to buy a whole chicken and ask for it to be jointed into 8 pieces. I would suggest this recipe would feed 6 because 2 of the pieces will be quite small.

The wine needs to be a full-bodied hearty wine and the bacon needs to be proper chunky streaky bacon (or pancetta) – ask the butcher. You also need good stock – I use the Tesco Finest Chicken Stock which comes in a pouch.

I have tagged it as “medium” to prepare as it needs attention and care when making it. The secret is to not rush the process – make sure you have a good hour to prep it. Once cooked you can leave it and reheat later or the next day if that suits you.

January 24, 2013