Wear Cooking Main Meals

Main Meals Page 3

Ruby Bacon Chops

1 ruby grapefruit
4 lean bacon loin chops
3 tablespoons redcurrant jelly
ground black pepper

Firstly, using a sharp knife, cut away all the peel and pith from the grapefruit. Then, carefully remove the segments, catching the juice in a bowl. Fry the bacon chops in a non stick frying pan without any fat, turning them once, until golden. Add the reserved grapefruit juice and redcurrant jelly to the pan and stir until melted. Add the grapefruit segments, then season with pepper and serve hot with fresh vegetables.

Mediterranean Lamb

8 lean lamb cutlets
1 onion, thinly sliced
2 red peppers, seeded and sliced
14oz can plum tomatoes
1 garlic clove, crushed
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped black olives
salt and ground black pepper

To begin with, trim any excess fat from the lamb. Then, fry in a non stick frying pan without any fat, until golden brown. Add the onion and red peppers to the pan. cook, stirring for a few minutes to soften, then add the plum tomatoes, garlic and fresh basil leaves. Then, cover and simmer for 20 minutes or until the lamb is tender. Finally, stir in the olives, season to taste with salt and pepper and serve hot.

Pepper and Potato Tortilla

2 potatoes
3 tablespoons olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
1 green pepper, thinly sliced
1 red pepper, thinly sliced
6 eggs, beaten
4oz grated mature cheddar cheese
salt and ground black pepper

In short, do not peel the potatoes, but wash them well. Par-boil them for abo9ut 10 minutes, then drain and when they are cool enough to handle, slice them thickly. Switch on the grill so that it warms up while you prepare the rest of the dish. In a large non stick frying pan heat the oil and fry the onion, garlic and pepper over a moderate heat for about 5 minutes until softened. Add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft.

Add a little extra oil if the pan seems rather too dry. Pour in half the beaten eggs, then sprinkle over half the grated cheese, then the rest of the egg. Season with salt and pepper and finish with a layer of cheese. Continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs. When the mixture is firm, flash the pan under the hot grill to seal the top just lightly. Then, leave the tortilla in the pan to cool. This helps it firm up further and makes it easier to turn out. Finally, cut into wedges and serve.

Potatoes Baked With Tomatoes

One of our simplest main meals:

2 large red or yellow onions, thinly sliced
2¼lb potatoes, peeled and thinly sliced
1lb fresh tomatoes, sliced
6 tablespoons olive oil
4oz grated parmesan or cheddar cheese
salt and ground black pepper
2fl oz water
basil leaves to garnish

Firstly, preheat oven to 180°C/350°F/gas mark 4. Then, brush a large baking dish with oil. Arrange a layer of onions in the dish, followed by layers of potatoes and tomatoes. Pour on a little of the oil, and sprinkle with the cheese. season with salt and pepper. Repeat until you use up all vegetables, ending with an overlapping layer of potatoes and tomatoes.

Tear the basil leaves into pieces and add them among the vegetables. Then, sprinkle the top with cheese and a little oil. Finally, pour on the water and bake for 1 hour or until tender. However, if the top begins to brown too much, place a sheet of foil on the top of the dish.

Barbecued Shrimp

2lb medium shrimp, peeled
8oz butter, melted
Juice from ½ lemon
½ teaspoon tabasco sauce
1 tablespoon freshly ground black pepper
½ teaspoon dried oregano
2 teaspoons garlic powder
3 tablespoons worcestershire sauce
2 cloves garlic, minced
3 teaspoons salt

Firstly, combine all of the ingredients in a large bowl. Then, heat a large frying pan over a medium to high heat. Transfer the shrimp and sauce to the frying pan and cook, stirring occasionally, until the shrimp are pink, this should take about 3 to 5 minutes. Serve immediately of course.

Chicken Marango

6 chicken breasts, bone in
4-8oz fresh mushrooms
1 medium onion, chopped
3 tablespoons olive oil
1 can of tomato soup
1 can of golden mushroom soup
4fl oz water
salt and pepper

Firstly, sauté the onions until tender in a large frying pan. Then, add chicken pieces and cook on medium to high heat for 5 minutes. Add the mushrooms and cook for another 5-10 minutes until the chicken pieces are brown on both sides. In a bowl, combine the tomato soup, golden mushroom soup and water, pour over the chicken and cover. Finally, cook for 1 hour or until chicken is tender.


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


This concludes our Main Meals recipes section at the Wearside Kitchen. Obviously, if you have any simple main meals recipes you wish to share with us, please do so. You may also tell us how you got on with any of our delicious recipes, especially this ‘main meals for the family’ section in the comments box below.

Finally, why not tell us how you got on with our sumptuous recipes in the Sunderland Forum. In fact, the Sunderland Message Boards are just like the Wearside Blogs – family friendly. Therefore, our network is suitable for all the family.

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