Duncan on a Rack

We called this one Duncan on a rack because my son, Duncan, absolutely loved this dish. Mind you so did my boyfriend and I.


Ingredients:

2 lamb racks
2 large teaspoons of garlic
3 tablespoons of honey
a wee bit of salt and a wee bit more

Method:
Fry the lamb racks in a frying pan until golden.
Put the garlic and honey into a bowl and dip the golden lamb racks into it.
Place the lamb racks onto baking dish and bake for 25 minutes at 200 deg C.

We used potatoes cut in halves that were boiled for 15 minutes, then parsley and butter were added to them once cooked. We also cooked the carrots with the remaining honey and garlic mixture. It may look a little charred due to the honey, but I can tell you that this is a real delicacy.

Beef Goulash

This a recipe I got from a good friend of mine. It was quite tasty.


Ingredients:

about 500 g of beef cut into cubes
1.5 tablesppons of paprika
2 onions chopped
1 clove of garlic crushed
1 wee bit of ground black pepper
2 tablespoons of plain flour
1 tablespoon of tomato paste
2 teaspoons olive oil
3 tablespoons of red wine
Half a cup of beef stock
a wee bit of finely chopped parsley
3 tablespoons of low fat unflavoured yogurt

Method:

Put meat cubes, paprika, flour and pepper into a plastic bag and shake it so that the meat is coated evenly.
Cook onion and garlic into a large saucepan for about 3 minutes. Add wine, tomato paste and beef stock to onion mixture, then add the meat. Bring to boil and then simmer covered for about 25 minutes (until meat is tender).
Remove saucepan from heat and then stir in yogurt. Put a we bit of parsley on top and then serve.


We added baked potatoes and green beans for this dish, although you could easily have it with rice.

Steve's Satay Chicken Breast

We had a BBQ today and Steve shared this recipe with me. It was very tasty. Below is what he wrote for me to descibe how he made it.





In a steel bowl combine olive oil, chilli sauce, corriander, peanut butter and spices. This meal has chives and seasoning for the cubed chicken. The char in this photo was caused by the ingredients of the sauce and the overly hot BBQ plate used. It is better to cook this slowly. I use the same bowl throughout, heating the excess sauce on the side of the stove whilst awaiting the bowl to warm and dinner to cook.

This one was slightly overcooked and should take about 10 minutes when the temperature is correct. It is far preferable for the mixture to steam away when cooking than to sizzle too vigourously and char.

Moresy's Chicken Curry

I got this chicken curry recipe from a friend. It is a wee bit spicy, which I like.





Ingredients:

About 750gm of chicken breasts or legs
2 cloves of garlic, or one heaped teaspoon

1 teaspoon of ginger
1 teaspoon of chilli
1 tablespoon of vindaloo curry paste
1 cup of coconut cream
1/2 cup of chicken stock
1 teaspoon of tamarind paste
6 curry leaves
1 tin of diced tomatoes or 3 chopped tomatoes


Method:

Fry chicken in a pan until golden and then put the chicken in a bowl.

Add all other ingredients into the pan and simmer for a few minutes. Add chicken and simmer for a further 25-30 minutes.

Serve with rice, pappadums and a wee glass of wine.

Beef Strips With Robert Sauce

This is a wee easy dish that I got after watching Huey's Cooking one night. He used whole staek, but I decided to to use strips of beef. The sauce is close to what I remember seeing on the show, but the main thing is that it tastes very good. This is now one of my favourite meals.

Ingredients:

1 onion
5 big mushrooms
about 800gm of beef strips
1 heaped teaspoon of garlic (or 2 cloves)
1 teaspoon of hot english mustard
3 Tablespoons of Worcestershire sauce
1 tin of chopped tomatoes
1/2 small tub of thickened cream
1 cup of beef stock
some chopped parsley
potatoes for baking or roasting

Method:

Fry meat in an oiled pan until browned and then take the meat out and put it in a bowl.

Put all ingredients, apart from meat, into the same pan used to fry the meat and then simmer for a few minutes. Add meat and simmer for about 15 to 20 minutes.

Serve with baked or roast potatoes.

Lick your plate clean after you have finished. Yum! :)

Chicken Potato Bake

The girl at work who supplied the Chicken Spinach and Feta wraps gave me another recipe recently. The recipe mostly comes from a Masterfoods creamy herb and garlic potato bake recipe, but there is a wee difference to it. This dish is really smashing. I hope that you like it too.

Ingredients:

1kg Boneless Chicken (Breasts or Tenderloins are best)

1 large onion

4 rashers of bacon

3 very large tatties (potatoes)

2 packets of Masterfoods creamy herb and garlic potato bake

600ml of thickened cream

Enough cheese to cover the top of casserole dish

Salt and Pepper to taste

Method:

Pre-heat the oven to 220 deg C.

Fry chicken in a large pan until browned then place the chicken in a large casserole dish.

Slice onion and bacon and place on top of chicken.

Cut the potatoes into thin slices and then place them on top.

Add salt and pepper to taste.

Mix the contents of the potato bake packets along with the cream and then pour into the casserole dish over the top of potatoes. You may want to add a wee bit of water to thin it out beforehand.

Place the dish into the oven and cook for 50 minutes. If the potatoes are soft (prod them with a fork), then add grated cheese to cover the top of the dish and cook for a further 10 minutes.

If not cook a wee bit longer and then add the cheese.

Get a large spoon and use it to distribute the yummy food onto plates. I like to cook green beans with them as a side dish.

Spinach, Feta and Chicken Wraps

I got this recipe from a girl from work and I found them to be delicious. I am so glad that she shared the recipe with me. I hope that you find these as tasty as I did.

Ingredients:

4 chicken breasts
1 block of feta (about 300 grams)
2 packets of frozen spinach
4 sheets of puff pastry
salt and pepper to taste

Cut the pastry sheets in half. Cut the chicken breasts in half, lengthwise. Flatten them with a mallet or another flattening device and place them at the ends of each pastry sheet. Place some spinach and feta on top of the chicken. Add a wee bit of salt and pepper to taste. Fold in sides of pastry and wrap around like a sausage roll (see picture for shape). Place them on a greased tray and bake them for about 40 minutes (until golden brown) at 200 deg C.

I usually serve them with salad, but they can be served with veggies or rice.