Recipes - Main Courses

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NOTE: This page is a daughter page of: Recipes


On these page I keep a collection of my mother's recipes for main course meals. The ones I like best and (in most cases) know how to make are at the top.  :)


Main Courses


Chicken or Veal Scaloppini **

Ingredients:
  • tomato past
  • sherry
  • chicken stock powder
  • ½ cup water
  • parmesan cheese

Instructions:
Cut chicken or veal into small bits (hammer if want) and put into plastic bag to coat with flour mixture of plain flour, oregano, salt, pepper and ground coriander. Fry coated meat in butter or oil in fry pan. Add chopped shallots and garlic. Add sauce of: Pour over meat and simmer till thickens. Add squeeze lemon juice at serving.





Apricot Chicken ***

Ingredients:
  • Chicken breasts
  • Apricot nectar can
  • French onion soup (dried packet)

Instructions:
Cut full breasts in half. Brown floured chicken fillets, or place them in casserole without even browning them. Add nectar and packet soup and cover with foil or lid. Bake in moderate oven 45 minutes or till tender. (or 15-20 mins in microwave). Quantities depend on number of breasts. If 3-4 breasts use medium can nectar and full packet of soup. Can thicken sauce later with cornflour if need to. Just before serving, can add some cream to make a richer sauce.




Macaroni Cheese **

Ingredients:
  • ½ lb uncooked macaroni
  • 2 oz margarine
  • 1 finely chopped onion
  • 2 tablespoon plain flour
  • salt
  • pepper cayenne

  • ¼ teaspoon dry mustard
  • 2 cups milk
  • 1 tablespoon sherry
  • 1 egg
  • 1 ½ cups shredded cheese

Instructions:
Cook macaroni until tender and drain. Melt margarine and fry onions until soft but not browned.
Add flour and seasonings; gradually add milk and sherry stirring well until boiling. Pour into casserole and sprinkle with cheese and bake 20-3- minutes.





Spaghetti **

Ingredients:
  • mince
  • bottle bolognaise sauce

  • onion (optional)
  • peas (optional)
  • bacon (optional)

Instructions:
Put mince (can add chopped onion if want) in glass bowl with lid on and cook on HIGH 4 minutes. Get out and break up meat with tongs or fork (as it tends to stick together), and drain off some of the fat/liquid (whilst running HOT water down sink so fat doesn't clog pipes). Add the bottle of sauce, and frozen peas and/or corn to meat, mix. Cook on HIGH again for 4 - 6 minutes. Boil water (1/2 full saucepan) on stovetop. When boiling add spaghetti noodles and turn heat down to boil for about 10 minutes or until tender.





Chicken With Onion Sauce **

Ingredients:
  • 1kg chicken drumsticks
  • 2 tablespoons oil
  • 60g butter
  • 1 onion
  • 400g can peeled tomatoes

  • Pk dried French onion soup
  • 1 tablespoon soy sauce
  • 1 cup water
  • 3 teaspoons cornflour
  • 1 tablespoon water extra

Instructions:
Heat oil and half butter in pan, add drumsticks and brown all over. Remove. Drain fat from pan, add remaining butter, peeled and sliced onion and cook till tender. Add undrained mashed tomatoes, soup mix, soy sauce and water and cook till tender. Arrange chicken in ovenproof dish, pour sauce over and bake in moderate oven 45 minutes. Remove chicken to plates, pour sauce into pan and thicken with cornflour and water. Pour sauce over chicken. Serves 4.




Lambs Fry *

Ingredients:

Instructions:
Cut up liver and put in plastic bag with flour, salt and pepper to cover pieces well. Fry cut up bacon in little oil or butter. Add floured liver and fry well, turning around in pan so doesn't burn. Make sure it is cooked through (no blood or pink). Add water and stir until sauce thickens to consistency you want. Simmer, stirring for another 10 minutes or so.





Swiss Eggs

Ingredients:

Instructions:
Sprinkle 1 dessertspoon grated cheese on buttered toast. Whip 1 egg white till dry, season with salt/pepper. Pile most of white on toast putting yolk in well in centre and cover with rest of white and grated cheese. Bake in moderate oven 15 minutes.





Chicken In Peanut Sauce

Ingredients:
  • Chicken thigh or breast
  • 1 onion finely chopped
  • 1 clove crushed garlic
  • 30 g butter
  • 1/3 cup peanut butter
  • ½ cup chicken stock

  • ¼ cup honey
  • 2 teaspoons grainy mustard
  • 1 teaspoon curry powder
  • pinch cardamom
  • dash Tabasco sauce (optional)

Instructions:
Fry onion and garlic, add chicken (sliced thin) and cook, add other ingredients.




Teriyaki Pork With Wasabi Dressing

Ingredients:
  • Main part:
  • 750g pork fillets
  • ¼ cup (60ml) teriyaki marinade
  • 50g snow pea sprouts
  • 100g mesciun
  • 50g watercress, trimmed
  • 1 medium red capsicum (200g0 sliced thinly
  • 250g yellow teardrop tomatoes, halved

  • Wasabi dressing:
  • 1 ½ teaspoons wasabi powder
  • ¼ cup (60ml) cider vinegar
  • 1/3 cup (80ml) vegetable oil
  • 1 tablespoon light soy sauce

Instructions:
Trim pork, brush with teriyaki marinade. Fry pork in batches, brushing frequently with marinade. Cover to keep warm. Mean while combine sprouts, mesciun, watercress, capsicum and tomato in bowl. Pour wasabi dressing over salad, toss. Slice pork and serve with salad. Wasabi dressing - blend powder in vinegar, whisk in remaining ingredients.





Meat Balls With Sweet And Sour Sauce

Ingredients:
  • 1 onion
  • 1 small green pepper
  • ½ clove garlic
  • 1 stick celery
  • 1 cup water
  • ½ cup chopped sultanas or raisins
  • 1 tablespoon vinegar

  • 1 tablespoon chutney
  • ½ teaspoon sugar
  • salt, pepper
  • 1 lb mince meat
  • 2 chopped shallots
  • 1 egg
  • little milk if needed

Instructions:
Into saucepan place chopped onion, pepper, garlic and celery, add water, raisins, vinegar, chutney, sugar, salt and pepper. Bring to boil while preparing meat balls. Mix mince, shallots, egg and milk if needed. Shape into balls, brown in oil and drop into sauce. Simmer gently until meat cooked, 20 - 25 minutes.




Left Over Meat

Ingredients:
  • 1 ½ cups cubed boiled potatoes
  • 1 cup chopped cooked onions
  • 1 ½ cups left over cooked meat
  • 1 tin cream of mushroom soup or celery soup

  • salt, pepper
  • any left over veggies
  • herbs

Instructions:
Fill greased casserole with layers of ingredients. Add soup. Cover and bake ½ hour in moderate oven.




Quick Chilli Con Carne

Ingredients:
  • mince steak
  • tin whole or crushed tomatoes
  • chilli powder
  • tin red kidney beans

  • 1 tablespoon brown sugar (because of tomatoes)
  • salt, pepper

Instructions:
Brown meat in little oil, add chilli powder and then other ingredients. Simmer ¾ hour.





Mince

Ingredients:

Instructions:
Brown meat well in little oil. Add any finely chopped up veggies, include onions, salt, pepper and some flavouring like soy sauce or tomato sauce or tin tomato and some water to simmer for ¾ hour. Can thicken at end with cornflour mixed in a little cold water.




Veal Goulash

Ingredients:
  • Diced veal
  • 2 tablespoon plain flour
  • 2 teaspoon paprika
  • salt, pepper
  • 1 teaspoon brown sugar

  • Little oil
  • 2 large onions chopped
  • 2 carrots diced
  • 1 cup celery chopped
  • 1 green pepper chopped

Instructions:
1 1/2 cups stock OR can add can drained pineapple pieces, tablespoon vinegar or 3/4 cup pineapple juice, 2 tablespoon soy sauce, 4 tablespoon sugar and cornflour for sweet/sour sauce. Coat veal with flour, paprika, sugar, salt and pepper in a bag. Heat oil and fry meat til browned. Remove. Brown onions and sauté rest of vegies. Replace meat. Add stock. Cover and simmer gently 11/2 hours, or put in casserole in oven for 1 1/2 hrs. Thicken sauce if necessary with cornflour. Serve with rice.





Meat Loaf

Ingredients:
  • 750g mince
  • 1/2 cup finely chopped onion
  • 1 cup soft breadcrumbs
  • 2 tablespoon chopped parsley
  • 1 tablespoon worstershire sauce
  • 1 tablespoon tomato sauce
  • 1 tablespoon mustard
  • 1 egg
  • 2/3 cup tinned carnation milk (not skim)

  • Glaze part:
  • 1/4 cup tomato sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon dry mustard

Instructions:
Mix all meat ingredients in bowl and press into greased loaf tin. Bake in moderate oven 180C for 15 minutes. Gently remove loaf tin and brush with glaze. Return to oven for further 45 minutes at same temperature. Serve hot or cold.




Hot Tuna Fritters

Ingredients:
  • 450g tin tuna
  • 3 tablespoons flour
  • 1 tablespoon baking powder
  • 3 tablespoon milk

  • 1 teaspoon chopped parsley
  • 1 teaspoon lemon juice
  • salt, pepper
  • 2 eggs

Instructions:
Remove bones from fish - place undrained in basin and break up, add milk and flour, baking powder, seasonings and beaten egg yolks. Whip egg whites stiffly and fold in lightly. Drop dessertspoons of mixture in hot oil and fry til golden.




Chicken In Onion Sauce

Ingredients:
  • 1 400g can tomatoes
  • 41g packet of dry French Onion soup mix
  • 1 tablespoon soy sauce

  • 1 cup water or chicken stock
  • 3 teaspoons cornflour, to thicken.

Instructions:
Put left over cooked chicken into the following sauce and heat through. Sauté 1 chopped onion. Add all ingredients above.




Chicken Cacciatore

Ingredients:
  • dash oil
  • 1 onion sliced
  • 1 tablespoon crushed garlic
  • 200g button mushrooms

  • 6 chicken thigh portions, boneless, skin removed
  • ½ cup white wine or water
  • 1 x 420g can condensed tomato soup
  • sprig fresh thyme

Instructions:
Heat oil in pan and sauté onion, garlic and mushrooms for 2minutes. Add chicken thighs and brown. Pour in wine or water and soup. Add thyme. Bring to boil, simmer covered for 30-35 minutes, until chicken tender. Serve with rice and green beans.




Norway Sardine Pie With Potato

Ingredients:
  • 2 tins sardines
  • 3 medium potatoes
  • 2 medium onions
  • 3 eggs

  • 1½ cups milk
  • 2 oz. butter
  • grated rind lemon

Instructions:
Grease casserole lightly with butter. Peel, slice potatoes and onions very thinly. Line dish with layer of potatoes, dot with butter, cover with layer onions, sardines and lemon rind. Continue layers until dish is full, making last layers potatoes and sardines. Beat eggs, add milk and pour into dish. Cover with lid or foil and bake slowly in moderate oven about 50 minutes.





Mexican Meat Loaf

Ingredients:
  • Main Part:
  • 500g minced beef
  • 1 cup drained corn kernels
  • 2 medium onions finely chopped
  • ½ cup wheat germ
  • Salt, pepper
  • ½ teaspoon chilli powder
  • 2 teaspoons Worstershire sauce
  • 2 eggs
  • 2 tablespoons tomato paste or sauce

  • Spanish Sauce:
  • 2 tablespoons margarine
  • ½ cup thinly sliced celery
  • 1 medium onion sliced
  • 1 small clove garlic chopped
  • 1 450g tin mashed tomatoes
  • 4 teaspoons sugar
  • Salt, pepper

Instructions:
Combine all ingredients from the "main part". Press into loaf tin. Bake 1 hour in moderate oven. Turn out and serve with Spanish sauce.
Melt margarine and sauté onion and celery, add all other ingredients and simmer 10 minutes.





Roast Lamb - Swedish

Ingredients:
  • leg of lamb
  • 1 dessertspoon salt
  • 1 clove garlic chopped or crushed garlic or powder
  • 1 level teaspoon dry mustard

Instructions:
Wipe leg of lamb with damp cloth. Combine other ingredients then rub them over the meat. Place leg in baking dish with a little fat. Bake 1 - 1½ hours (depending on size of leg) at 180C. Remove some fat but leave a little in pan. Add- 1 cup strong black coffee, 1 teaspoon sugar and 1 dessertspoon cream. Baste the leg with this and bake 1 further hour. May have to add a little water if liquid reduces too much. Thicken sauce with flour and water, and serve at table in sauce jug.




Hungarian Goulash

Ingredients:
  • 500g or more top or round steak (if blade steak; cook longer)
  • 4 onions
  • 1 clove garlic

  • 1 teaspoon caraways seeds (or leave out)
  • 1 teaspoon or more of paprika
  • Salt, pepper
  • 4 skinned tomatoes

Instructions:
Sauté sliced onions. Add steak cut in cubes and brown. Add chopped tomatoes with 1 dessertspoon sugar. Add garlic, salt, pepper and paprika. Barely cover with stock and simmer gently 2 hours. Or could cook in casserole in oven. Serve with potato salad.




Lamb Chops In Orange Sauce

Ingredients:
  • 6 lamb chops (leg or chump)
  • Flour seasoned with salt and pepper
  • 1 cup orange juice
  • Orange rind grated or 1 dessertspoon orange marmalade

  • ¼ teaspoon nutmeg
  • 1 dessertspoon white vinegar
  • 2 onions
  • 1 potato per person

Instructions:
Dip chops in seasoned flour and fry till brown. Remove from pan. Add onions and potatoes and brown in pan. Place veggies in bottom of casserole and place chops on top. Combine rest of ingredients and pour over chops. Cover with foil and cook 1 hour in moderate oven. Serve with peas or salad.




Marinade For Barbeque Meat

Ingredients:
  • Oil
  • Vinegar or lemon juice
  • Chopped onion

  • Crushed garlic
  • Salt, pepper, dry mustard

Instructions:
Combine everything in a plastic bag and shake well.
Soak meat overnight (at least 4-6 hours) turning several times.
For lamb add 1 teaspoon curry powder. For beef add ½ teaspoon oregano and 2 tablespoon Worstershire sauce. Cook meat on hot barbeque and brush over with marinade during cooking.




Thai Chicken Curry

Ingredients:
  • 600g chicken thigh fillets, sliced
  • 1 dessertspoon red curry paste or to taste
  • 1 tablespoon vegetable oil
  • 1 can lite coconut cream

  • ½ teaspoon minced fresh ginger
  • 1 tablespoon lemon juice
  • ¼ cup basil leaves

Instructions:
Heat oil over medium heat, add curry paste for 2 minutes. Add chicken, lemon juice and ginger and fry 2-3 mins. Add coconut cream and bring to boil, reduce heat, add basil leaves and simmer further 10 minutes. Garnish with coriander. Serve with Jasmine or Basmati rice.




Thai Green Curry

Ingredients:

Green Paste:

  • 5-6 shallots (or onion)
  • 6 lemon grass ends, peel off outer layers, split in half, cut up
  • 2-3 cloves garlic
  • 1 tablespoon ginger root cut roughly

lime skin peel


  • 4-5 chillies deseed and cut
  • 6-8 kaffir lime leaves cut up
  • 3-4 handfuls coriander
  • 2 handfuls fresh basil
  • 1½ tablespoons coriander seeds cracked up

Instructions:
Put all tough things in food processor with cutting blade, pinch salt and pepper, blend, add coriander seeds, lime juice and herbs, and 2 tablespoons oil. Blend/chop up.

Chicken curry:
Cut up skinless breast in big slices. Marinate 20min - 2 hrs in 1-2 tablespoons of above green paste. Heat oil and cook chicken to sear 2-3 minutes. Add paste and cook 30 seconds. Add coconut milk (can), stir and simmer 12-13 min until tender. Ad garnish of coriander leaves, coconut slices or nuts if wish.




Beef Curry In Sweet Peanut Sauce

Ingredients:
  • 500g beef cut into strips (or chicken or pork)
  • 3 tablespoons red curry paste
  • 1 can lite coconut cream
  • 3 tablespoons brown sugar

  • 2 tablespoon fish sauce
  • 1/3 cup roasted ground peanuts
  • 1 tablespoon oil

Instructions:
Heat oil, add curry paste for 1 minute. Add meat and stir fry for 2-3 minutes. Add coconut cream and rest of ingredients. Simmer 15 minutes, stirring occasionally. Serve with rice.




Thai Curry With Mixed Veg (Reduced Fat)

Ingredients:

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  • 440ml tin Carnation light evaporated milk
  • 1 teaspoon coconut essence
  • 1 teaspoon garman masala
  • 5 cups of mixed veggies

Instructions:
Heat pan, add curry paste. Add meat, onion, garlic and ginger, and brown meat. Stir in beans, garman masala. Add veggies. Pour in Carnation milk and small amount water. Add essence. Stir occasionally until veggies are cooked. Serve with rice.




Thai-Style Fish Cakes With Cabbage Salad

Ingredients:
  • Fish Cakes:
  • 500g redfish fillets
  • 2 tablespoon Thai red curry paste
  • 1 egg
  • ½ cup stale breadcrumbs
  • 1 teaspoon grated lime rind
  • 1 tablespoon lime juice
  • 2 tablespoons sweet chilli sauce
  • salt and pepper
  • 4 shallots chopped finely
  • 100g green beans chopped finely
  • ¼ cup chopped fresh coriander leaves
  • Oil
  • Sweet chilli sauce

  • Cabbage Salad:
  • 1 small carrot
  • 2 shallots
  • ¼ Chinese cabbage finely shredded
  • 1 tablespoon lime juice
  • 2 teaspoons soy sauce
  • 1 teaspoons sugar
  • 2 tablespoons oil

Instructions:
Fish Cakes: Blend or process the fish, paste, egg, breadcrumbs, rind, juice and sauce until just combined. Transfer mixture to bowl and season with salt and pepper. Stir in onions, beans and coriander.
Roll two tablespoons mixture into ball, then flatten slightly. Repeat with remaining mixture. Shallow fry fish cakes in batches in hot oil until browned on both sides and cooked through. Drain on paper. Serve with Cabbage Salad and extra sweet chilli sauce.

Cabbage Salad: Cut carrot into thin strips, slice onion and cabbage. Place veggies in bowl and add remaining ingredients and toss gently.




Eggs In Celery Sauce

Ingredients:
  • 3 cps hot boiled rice
  • 1 tablespoon chopped parsley
  • 5 hard boiled eggs
  • salt, pepper
  • paprika

  • 1 x 300g can cream of celery soup
  • 1/3 cup evaporated milk (or plain milk)
  • ½ cup grated cheese
  • fine dry breadcrumbs
  • grated Parmesan cheese

Instructions:
Put hot rice in shallow ovenproof dish, mix in parsley, top with eggs cut in halves lengthwise. Sprinkle over salt, pepper and paprika.
Heat together soup, milk and grated cheese, stirring constantly. Pour over eggs, top with light dusting of crumbs mixed with some grated Parmesan cheese. Bake in moderately hot oven until heated through.




Hawaiian-Style Eggs

Ingredients:
  • 2 onions grated
  • 2 medium tomatoes, peeled and sliced
  • 1 cup green capsicum
  • 1 tablespoon cornflour
  • 1 x 425g can pineapple pieces
  • 1 tablespoon vinegar

  • 1 teaspoon ground ginger
  • salt, pepper
  • cashew nuts
  • eggs
  • hot boiled rice

Instructions:
Fry onions in little butter till soft but not brown, add tomatoes and capsicum, cook gently 3-4 minutes, stirring frequently. Pour off any oil, add cornflour mixed in little of pineapple syrup, stir, cook 2 minutes. Add rest of syrup and pineapple pieces, vinegar, ginger, salt, pepper and simmer 7-10 minutes. Fry a few cashews in little oil until tinted.
Hard boil eggs and cut into half lengthwise. Put hot rice on serving platter, top with eggs, spoon sauce over and sprinkle nuts over.




Eggs In Curry Cream

Ingredients:
  • 1 medium tomato peeled and chopped
  • 1 clove garlic crushed
  • 1½ teaspoon curry powder
  • ¾ cup sour cream
  • 1/3 cup mayonnaise

  • 3 cups hot boiled rice
  • 2 teaspoons snipped chives
  • French dressing
  • 6 hard boiled eggs
  • few blanched almonds split in halves

Instructions:
Fry tomato and garlic gently in little butter for a minute or two. Add curry powder and stir over low heat for 2-3 minutes, drain, put aside till cold.
Push tomato mixture through sieve, stir into sour cream with mayonnaise and chill. Mix together rice and chives and moisten with French dressing, toss and chill.
Fry almond halves in little oil till browned. Cut eggs in half lengthwise, put rice on serving platter, top with egg halves and coat with curry cream. Scatter over the almonds.




Fried Tempura

Ingredients:
  • Main Ingredients:
  • Variety of vegetables.
  • Rice wine
  • Sugar
  • Coriander

  • Batter (made just before cook):
  • ice cold water or cold soda water
  • 1 cup cornflour
  • 2 cups plain flour

Instructions:
Dipping sauce: Rice wine vinegar, add sugar and stir till clear and taste Ok (tang off). Add chopped coriander, chilli, garlic, salt and pepper. Stir well and taste.
Cut up variety of veggies, remember thin slices for veggies like sweet potato so can cook in oil 2-3 minutes.

Batter (made just before cook):
Stir in water with fork so still a bit lumpy and like thickened cream. Put in veggies and coat. Fry in hot oil 220oC (sunflower oil), Turn over, remove when crisp and drain on paper. Add salt. Serve with dipping sauce.




Savoury Impossible Pie

Ingredients:
  • 3 eggs
  • ½ cup plain flour
  • salt, pepper

  • 1 cup milk
  • 60g melted marg

Instructions:
Add any of following - chopped onion, chopped bacon, celery, carrot, mushroom tomato, salmon, parsley, etc. Mix all ingredients with fork. Pour into greased pie plate. Top with 1 cup grated cheese and bake at 180oC for ¾ hour till firm.




Mince With Vegies

Ingredients:

Instructions:
Variation on above by adding your own selection of sauces and vegies. If you don't make it too wet it is good as mince on toast.




Microwave Meatballs

Ingredients:

Instructions:
Use the microwave meatball holder to cook them in. Cook each batch at least 5 minutes to make sure well cooked.




Corned Beef

Ingredients:
  • 6 whole cloves
  • Whole peeled onion
  • 10 peppercorns

  • 1 - 2 tablespoon vinegar
  • 2 tablespoon brown sugar

Instructions:
Put raw corned beef or silverside in big boiler and cover with water and the following: Can add a whole potato, carrot or any veg for last hour of cooking. Simmer, covered until tender, approx 30 minutes per 500 grams. Cooking time will vary according to cut and age of meat.
To test if cooked, insert skewer through thick part of meat and if it comes out easily it is cooked. Allow meat to cool in liquid.