Wear Cooking Main Meals

To begin with, there are three pages of main meals here in the Wearside Kitchen. Of course, the recipes are simple enough to follow. Moreover, all the ingredients are easy to get hold of.  In fact, there are 20 recipes to help you make some delicious main meals. So, have a go at some virtual online cookery and give yourself a treat.

Main Meals Page 1

Lemon Lamb Chops

4 lamb chops
2 tablespoons oil
grated rind of 1 lemon
2 tablespoons lemon juice
2 teaspoons brown sugar
1 teaspoon ground ginger
salt and pepper

Firstly, place the chops in a shallow dish. Then, mix together remaining ingredients with salt and pepper to taste and pour over the chops. Cover and leave to marinate for 3 hours turning occasionally. Then, place the chops under preheated grill reserving the marinade. Finally, cook for about 7 minutes on each side basting with marinade occasionally.

Chicken Casserole

This is one of our favourite main meals!

1 box Stuffing Mix
3 cooked, boneless chicken breasts, cubed
1 tin cream of broccoli Soup
1 tin cream of chicken Soup
one cup fat-free sour cream
1 teaspoon poultry seasoning

Firstly, preheat oven 180°C/350°F/ gas mark 4. Then, prepare stuffing according to package directions. Set aside. Coat a 13 x 9 inch baking pan with margarine. Spread chicken pieces across the bottom of the pan. Then, mix soups and sour cream pour over chicken and sprinkle with seasoning. Finally, spread stuffing over top and bake for 30 minutes.

Corned Beef Hot Pot

2 celery sticks chopped
4oz runner beans sliced
2 onions sliced
½ pit beef stock
2 tablespoons tomato ketchup
salt and pepper
2 tablespoons oil
12oz corned beef chopped

Firstly, heat the oil in a saucepan. Then, add the onions and celery and fry until the onions are soft. Stir in beans, then add the stock and bring to the boil. Simmer for 15 minutes. Stir in ketchup add salt and pepper to taste, fold in the corned beef. Then, simmer for a further 5 minutes. Serve immediately of course.

Sweet and Sour Pork Chops

3 tablespoons brown sugar
4 pork chops
3 tablespoons cornflour
4 fl oz cider
3 tablespoons vinegar
1 tablespoon soy sauce
3 tablespoons redcurrant jelly

Place the chops under a preheated grill and cook for about 10 minutes on each side or until browned and cooked through. Meanwhile combine the remaining ingredients in a saucepan. Bring to the boil, stirring and simmer for 5 minutes. Serve hot and topped with the sauce.

Fish Baked With Fennel

4 cod steaks
2 tablespoons of lemon juice
salt and pepper
½oz of butter or margarine
2 tomatoes sliced
4 fennel sprigs

Firstly, preheat oven 180°C/350°F/ gas mark 4. Then, place the cod steaks on 4 pieces of foil large enough to wrap around the fish. Sprinkle with the lemon juice and salt and pepper then dot with the butter or margarine. Place the tomato slices and fennel sprigs on top. Then, wrap the foil around the fish and place on a baking sheet. Finally, cook for 30 minutes or until the fish flakes easily. Serve hot of course.

Beef Steak Pudding

1½lb stewing steak, cut into cubes
8oz kidney, cubed
1 onion, sliced
10floz beef stock
salt and pepper 6oz plain flour
2 eggs, beaten
15floz milk
2 tablespoons vegetable oil

Firstly, place the beef, kidney, onion and stock in a pan. Bring to the boil, reduce the heat and simmer, covered, for 1½ – 2 hours until the meat is tender. Preheat oven 220°C/425°F/ gas mark 7. Strain the meat and season with salt and pepper. Sift the flour and a pinch of salt into a bowl. Beat in the eggs and milk to make a smooth batter. Heat the oil in a small roasting tin about 11 x 8 inches for about 5 minuets, until hot. Then, spread the meat mixture in the tin and pour the batter over it. Finally, bake for 30-45 minutes, until risen and golden brown.

Red Fried Rice

4oz rice
2 tablespoons groundnut oil
1 small red onion, chopped
8oz cherry tomatoes, halved
2 eggs, beaten
salt and ground black pepper
1 red pepper, seeded and chopped

Firstly, wash the rice under cold running water, drain well. Then bring a large saucepan of water to the boil, add the rice and cook for 10-12 minutes. Meanwhile heat the oil in a wok until very hot and stir fry the onion and red pepper for 2-3 minutes. add the cherry tomatoes and stir fry for a further 2 minutes. Pour in the beaten eggs all at once, cook for 30 seconds without stirring. Then stir to break up the eggs as they set. Drain the cooked rice thoroughly, add to the wok and toss it over the heat with the vegetable and egg mixture for 3 minutes. Finally, season with the salt and pepper to suit your taste.

There’s also two more Main Meals recipes, see below.

 
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