Category Archives: MAIN COURSE

Mongolian Beef

Mongolian Beef

Mongolian beef is probably one of the most popular beef dishes in the United States, perhaps right after broccoli beef. Mongolian beef is not a traditional Mongolian dish – despite its name, Mongolian beef doesn’t come from Mongolian cuisine at all but is rather another Chinese-American dish.

Mongolian beef consists of sliced fried strips of steak coated with a sweet and spicy sauce. Serve with white rice and broccoli florets. You’ll stay in yet crave that crisp, tender beef, sweet sauce, and just barely cooked veggies…

Bean and tomato chilli

Bean and tomato chilli

Chilli pepper, the spicy fruit of plants in the genus Capsicum; sometimes spelled chilli in the UK and chile in the Southwestern US, including with reference to the derived products (chilli powder, chilli sauce…). There are many types of chilli, all with different taste and heat. A s a general rule, the bigger the chilli, the milder it is. Green chillies tend to be hotter than red ones. Chillies are available fresh, dried (whole, as flakes or ground into chilli powder), preserved in oil (where the heat from the chilli will infuse the oil) or made into condiments such as Tabasco. Fresh chilli sold in packets in supermarkets usually has a heat scale on the package as a guide.

This warming dish is based on store-cupboard ingredients, making it an ideal end-of-the week supper dish when you have eaten everything in the refrigerator. Serve with warm bread.

Bacon-wrapped pork roast

Bacon-wrapped pork roast

Bacon-wrapped pork provides very rich taste, and it goes perfectly with light lettuce or rocket salad just sprinkled with a few drops of vinegar and oil. Pork is ideal for frying, stir-frying, grilling or barbecuing. Grilled pork chops are a simple pleasure, or try an indulgent escalope cut from the pork fillet. This only takes minutes to cook. Pork’s ideal for marinating and is popular in oriental and Asian cookery. It’s also ideal for stir-frying – strips of pork cook very quickly.

Barbecuing pork gives a fantastic sticky, chargrilled blackness and small joints are good for spit-roasting – most barbecues can be fitted with a spit, either hand-turned or with a battery-operated motor. The key to successful spit-roasting is to keep the coals at an even temperature, adding more coals, little and often, until the joint is cooked. If you fancy an entire spit-roast pig there are specialist companies available to cook it for you and deliver it to your door. There are also companies that will cook and carve it at your home.

Sesame Chicken

Sesame Chicken

If you’re craving some amazing Chinese food or are just in the mood for something different, don’t be afraid to give this recipe a try. It’s almost guilt-free since the chicken is not deep fried, which is a plus if you want all the take-out taste without the added pounds.

The sauce thickens to a beautiful dark brown, making presentation with fluffy Jasmine rice a true delight. If you like less heat in your Chinese food, omit the red pepper, but the sweetness of this dish really does balance out the spice perfectly.You can adjust the heat level by substituting with varying amounts of chili paste or even red pepper flakes. This is a wonderful restaurant-quality dish you can easily make at home.

Cheese pudding

Cheese pudding

This light, soufflé-like cheese pudding is simply made with cheese, breadcrumbs, milk and eggs. Serve it with green vegetables, such as beans or broccoli, or with a crisp salad tossed in an oil and vinegar dressing.

A soufflé is a light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” – an apt description of what happens to this combination of custard and egg whites.