HomeArchive by category "LUNCH/DINNER" (Page 2)

chili pork and pineapple

chili pork and pineapple
Posted in : LUNCH/DINNER on by : chef.nargis
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chili pork and pineapple if fresh pineapple is not available, use pineapple canned in its own juice. INGREDIENTS Serves6 30ml/2 tbsp corn oil 900g/lb boneless pork shoulder or loin, cut into 5cm/2in cubes 1 onion, finely chopped large red pepper, seeded and finely chopped 1 or more jalapeño chilies, seeded and finely chopped 450g/1lb fresh
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peppery Bean salad-food lovers

peppery Bean salad-food lovers
Posted in : LUNCH/DINNER on by : chef.nargis
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peppery Bean salad This pretty salad uses canned beans for speed and convenience. INGREDIENTS Serves 4-6 425g/150z can kidney beans, drained 425g/150z can black-eyed beans, drained 425g/15oz can chick-peas, drained ¼ red pepper ¼green pepper 6 radishes 15ml/1 tbsp chopped spring onion 5ml/1 tsp ground cumin 15ml/1 tbsp tomato ketchup 30ml/2 tsp olive oil 15ml/1
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lamb kidney recipe french

lamb kidney recipe french
Posted in : LUNCH/DINNER on by : chef.nargis
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lamb kidney recipe french dishes are always hot and spicy. If you have time, mix the spicy ingredients together in advance to give the flavours time to mingle and mature. INGREDIENTS Serves 4 2 tsp Worcestershire sauce 1 tbsp prepared English mustard  lemon juice 1 tbsp 1 tbsp tomato purée pinch of cayenne pepper 3 tbsp
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stir-fried prawns with Tamarind

stir-fried prawns with Tamarind
Posted in : LUNCH/DINNER on by : chef.nargis
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stir-fried prawns with Tamarind The sour, tangy flavour that is characteristic of many Thai dishes comes from tamarind. Fresh tamarind pods from the tamarind tree can sometimes be bought, but preparing them for cooking is a laborious process. The Thais, however, usually prefer to use compressed blocks of tamarind paste, which is simply soaked in
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beef cubes nopalitos

beef cubes nopalitos
Posted in : LUNCH/DINNER on by : chef.nargis
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beef cubes Nopalitos – chunks of an edible cactus – are used as a vegetable in several salads, soups, and bakes. INGREDIENTS Serves 6 2lb braising beef, cut into 2in cubes 2 tbsp corn oil 1 onion, finely chopped 2 garlic cloves, chopped 1 or 2 jalapeno chilies, seeded and chopped 4oz can nopalitos (cactus
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beef stew and Tomato Gratin-food lovers

beef stew and Tomato Gratin-food lovers
Posted in : LUNCH/DINNER on by : chef.nargis
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beef stew and Tomato Gratin-food lovers A filling and satisfying bake of lean ground beef, zucchini, and tomatoes, cooked in a low-fat “custard’ with a cheese crust.beef stew and Tomato Gratin-food lovers SERVES 4 12 0z/35o g lean ground beef 1 large onion, chopped finely 1 tsp dried mixed herbs 1tbsp all-purpose flour 1¼cups beef
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polenta with Rabbit stew

polenta with Rabbit stew
Posted in : LUNCH/DINNER on by : chef.nargis
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polenta with Rabbit stew Polenta with Rabbit stew can be served fresh, as in this dish, or it can be cooled, then sliced, and broiled or fried. SERVES 4 butter, for greasing 1¾cups polenta or cornmeal 1 tbsp coarse sea salt 5 cups of water 4 tbsp olive oil 4 Ib 8 oz/2 kg rabbit
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chicken sauce piquante

chicken sauce piquante
Posted in : LUNCH/DINNER on by : chef.nargis
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chicken sauce piquante Red chili peppers add heat to this Cajun recipe. Sauce Piquante recipes to liven up meat and fish and give meals a spicy taste. chicken sauce piquante INGREDIENTS Serves 4 4 chicken legs or 2 legs and 2 breasts 5 tbsp oil ½cup plain flour 1 onion, chopped 2 celery sticks, sliced 1
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authentic jerk chicken recipe

authentic jerk chicken recipe
Posted in : LUNCH/DINNER on by : chef.nargis
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authentic jerk chicken recipe Jerk refers to the blend of herb and spice seasoning rubbed into meat, before it is roasted over charcoal sprinkled with pimiento berries. In Jamaica, jerk seasoning was originally used only for pork, but jerked chicken is equally good. INGREDIENTS Serves 4 8 chicken pieces For the marinade 1 tsp ground
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Bon-bon chicken with spicy sesame

Bon-bon chicken with spicy sesame
Posted in : LUNCH/DINNER on by : chef.nargis
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Bon-bon chicken with spicy sesame In this recipe, the chicken meat is tenderized by being beaten with a stick (called a “bon” in Chinese)- hence the name for this very popular Szechuan dish. INGREDIENTS Serves 6-8 1 whole chicken, about 1kg/21/4lb 5 cups of water 1 tbsp sesame oil shredded cucumber, to garnish For the
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