Category Archives: MAIN COURSE

Spicy Chicken Cacciatore

Spicy Chicken Cacciatore

Long term weight loss isn’t about hunger, misery and crash dieting. It’s a whole new way of learning to prepare nutritious food that your body needs and enjoys. ‘Spicy Chicken Cacciatore’ is one of a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals – while making mealtime a real treat.

Halloumi and courgette burgers

Halloumi and courgette burgers

Halloumi and courgette burgers are perfect barbecue recipe to take the dinner outdoors. Easy and quick to make it is a great choice for summer garden party food or just a lazy Sunday back garden meal. A firm, slightly springy white cheese from Cyprus, traditionally made with sheeps’ milk, although these days mass-produced varieties often use cows’ milk. In texture, halloumi is similar to a firm mozzarella, making it a popular ingredient in Middle Eastern cooking. Unlike mozzarella, however, it has a strong salty flavour, particularly when preserved in brine. In the Middle East, halloumi is usually fried or grilled to take advantage of its high melting point. Although halloumi can be eaten straight from the packet, some chefs recommend soaking it in buttermilk for a day or two before preparing, to give it a richer, less salty flavour.

Stuffed grape leaves

Stuffed grape leaves

Stuffed grape leaves made with spiced lamb, fresh mint, dried currants, and a cooling cucumber-yogurt sauce. May through early July is the best time to harvest grape leaves. Stuffed grape leaves, also known as dolmas, are a popular cuisine in Israel and have certain characteristics we associate with that part of the world (lamb spiced with baharat, for example), but they actually have a long culinary history across the Middle East, as well as in Greece and Turkey. Fillings and spices vary by culture, but the gist is the same: grape or vine leaves are wrapped around a rice-based filling which includes some combination of meat (often lamb), fresh herbs like mint or parsley, onions, spices, and sometimes nuts or dried fruits.

Turkey burgers with herbs

Turkey burgers with herbs

Burgers are very popular food, but nowadays usually considered as junk food. Well, the burger is not always synonym for unhealthy and cheap food sold on the street corners or chain restaurants.   Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps too.

Scallops with leeks and lemon chilli butter

Scallops with leeks and lemon chilli butter

Scallops love a bit of lemon and chilli, and are ready in a flash. The perfect way to impress last-minute guests. An expensive but delicious shellfish with a delicate taste, available in a range of sizes. Scallops have two fan-shaped shells which contain rounds of firm white flesh, sometimes with the edible cream and orange coral (or roe) attached. Scallops can be steamed, fried or grilled but should be cooked gently and only for a very short time or their delicate flavour and texture will be spoiled. Steam them in wine with aromatics as you would mussels, or wrap them in prosciutto and grill or fry for a few minutes. Scallops go well with Asian ingredients: try pan-frying them in oil with ginger and fresh coriander. They’re also a good complement to hearty flavours such as bacon, chorizo, black pudding or watercress. Take care not to over-cook them: serve as soon as they are firm and opaque. You’ll need about four to five king scallops per person for a main meal or about a dozen queen scallops.