2nd part More food to eat but meat

[Frosty]

2nd part of meals to eat 1st part is here http://www.minimins.com/surgical-weight-loss/53616-1st-part-things-eat-veggy-style.html

Hi all sorry its late ive been a bit busy here and there.

But ill list a nice lot of meals for meat eaters. Again with these cut down the ingrediants to suit your family etc.

i start off with alot of chicken , then a few beef and finish with some fish dishes.

Ive not eaten much fish before but i must say i love it now and its so healthy.

You will see some expensive dishes but if cooked for bypassers / banders its worth it as we should eat well as we dont eat alot.

Enjoy

Chicken & Vegetable Kebabs with Noodles
Ingredients
4 Blocks Medium Egg Noodles, Sharwoods
(65g each )
2 Chicken Breasts, Skinless (approx 150g each)
1 Jar/195g Yellow Bean Sauce, Sharwoods*
4 Button Mushrooms
1 Medium Courgette
½ Yellow Pepper
½ Red Pepper
1 tbsp Olive Oil
4 Spring Onions
1 Red Chilli or 1 tsp EPC Very Lazy Chilli (optional)
NB: You will also need some wooden skewers.
Method
Bring a large saucepan of water to the boil, add the noodles, return to the boil and simmer for 4 minutes (or per pack instructions).
Cut the chicken breasts into 1" chunks and place them into a bowl. Add ¾ jar of Yellow Bean Sauce and stir chicken to coat. Set aside.
Preheat grill.
Meanwhile, quarter the mushrooms; slice the courgette into ¼"/½cm pieces; deseed and slice the pepper into 1" squares.
Take each of the wooden skewers and make up the kebabs, starting each with a quarter of mushroom and then alternating chicken, courgette and pepper (as you wish), and ending each with another quarter of mushroom.
Place the kebabs onto the grillpan and cook for 10-15 minutes, turning frequently, until chicken is cooked.
Once kebabs are cooked, heat the oil to smoking point in a wok, carefully add the spring onions and chilli and stirfry for 1 minute. Add the noodles and remaining sauce and stir to coat. Heat through.
Serve kebabs on bed of noodles and eat immediately

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Chicken & Spring Vegetable Stir-Fry



Ingredients
100g Broccoli
100g Baby Sweetcorn
2 Chicken Breast Fillets (approx 150g each)
1 Bunch Spring Onions
2 Medium Carrots
1 tbsp Olive Oil
34g Ginger
4 Blocks Medium Egg Noodles, Sharwood's
(65g each )
1 Jar Black Bean Stir-Fry Sauce, Sharwood's
Method
Bring a large saucepan of water to the boil, add the noodles, return to the boil and simmer for 4 minutes (or per pack instructions). Drain and keep warm.
Meanwhile :
- Slice the chicken breasts into 1" chunks;
- Cut the broccoli into florets;
- Peel the ginger and cut into matchsticks;
- Trim and diagonally slice the spring onions;
- Peel the carrots and cut into matchsticks.
Bring a second pan of water to the boil and blanch the broccoli and sweetcorn in the water for 2 minutes. Drain well.
Heat ½ tbsp oil in the wok until smoking then add the chicken and stir-fry for 7-8 minutes (or until golden. Transfer to a plate and keep warm.
Heat the remaining oil in pan and add the ginger, spring onions and carrots and stir-fry for 2 minutes. Stir in the broccoli and sweetcorn and stir-fry for a further 2 minutes.
Return the chicken to the pan, add the noodles and black bean sauce. Stir to coat and heat through.
Serve immediately!
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Chicken Pancakes

Ingredients
1 tbsp Olive Oil
3 Chicken Breasts, Skinless (approx 400g total)
1 Jar/165g Hoi Sin & Spring Onion Stir Fry Sauce, Sharwood's*
1 Bunch Spring Onions, sliced lengthways
1 Cucumber, sliced into batons
8 Chinese Pancakes
Method
Top and tail the spring onions slice lengthways into thin strips approx 3" long. Cut the cucumber into 3" chunks and slice into thin batons.
Slice the chicken breasts into thin strips.
Heat the oil in the wok until smoking, add the chicken and stir fry for 7-8 minutes or until golden brown on the outside and white on the inside.
Meanwhile - preheat the Chinese pancakes as per packet instructions.
Once the chicken is cooked through, add the Stir Fry Sauce, stir to coat and heat through.
Serve an equal share of chicken to each pancake, top with the spring onions and cucumber, roll and serve 2 to each person (alternatively serve the chicken, pancakes, spring onions and cucumber separately and allow each person to roll their own!)
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Indian Chicken Curry


Ingredients
1 tbsp Oil
10g Butter
3 Cloves Garlic, crushed
1 Medium Onion, finely chopped
2 tbsp Garam Masala
1 tsp Ground Coriander
½ tsp dried mint
570g Boneless, Skinless Chicken Breast, diced
200 ml water
Method
Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.
If you like fresh coriander, stir in a tablespoon, chopped, prior to serving.
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Lamb Masala Kebabs

Ingredients
1 tsp Ground Ginger
1 tsp ground coriander
½ tsp ground cinnamon
1 tsp ground cumin seeds
1 tsp Chilli Powder
1 tsp Garam Masala
1 tsp ground Turmeric
½ tsp Salt
1 tsp Lemon Juice
1 tbsp Oil
570g Lean Lamb Neck Fillet
Method
Combine all the spices with the salt, lemon juice and oil in a large bowl.
Cut the lamb into 5mm slices and stir into the spice mix.
Leave to marinate for 1 hour at room temperature, or at least 3 hours (or overnight) in the fridge.
Pre-heat oven to 200C/400F/gas mark 6
Spread out the pieces of lamb on a non-stick baking sheet and cook in the oven for 20 minutes.
Divide the meat pieces between 4 skewers and serve
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Baked Chicken (Butter Buds) Recipe

Ingredients:
1 package butter buds
1/2 tsp paprika
1/2 tsp sage
1/2 tsp onion powder
1 d salt to taste
1 d pepper to taste
3 lb fryer chicken, cut-up
1/2 cup water or white wine
Instructions:
COMBINE DRY INGREDIENTS. SEASON CHICKEN. PLACE IN 9" X 13" PAN, SKIN SIDE
UP, WITH WATER OR WINE. BAKE AT 375 DEG F. FOR ABOUT 50 MINUTES OR UNTIL
GOLDEN AND DONE. BASTE AFTER ABOUT 1/2 HOUR. 1/6 RECIPE = 1 SERVING = 270
CALORIES AND .091 g CHOL WITH WINE AND 260 CALORIES AND .091 g CHOL WITH
WATER.
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Bombay Chicken With Almonds Recipe


Ingredients:
1 tsp diet margarine
1/4 cup chopped almonds
2 tsp curry powder, divided
1 cup diced, unpeeled apple
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 tbsp all-purpose flour
1 tsp chicken bouillon granules
1 cup boiling water
1/2 cup skim milk
1 tbsp lemon juice
1 cup chopped, cooked chicken
Instructions:
Melt margarine in a large skillet over medium heat; add almonds. Cook 10
minutes or until almonds are golden brown, stirring frequently. Sprinkle
almonds with 1 teaspoon curry powder; toss lightly to coat. Drain almonds
on paper towels. Add apple, onion, and mushrooms to skillet; saute 5
minutes. Stir in remaining 1 teaspoon curry powder and flour. Cook over low
heat 2 minutes, stirring frequently. Dissolve bouillon granules in boiling
water; add to skillet with milk and lemon juice. Cook over low heat 5
minutes or until smooth and thickened, stirring constantly. Add chicken;
continue to cook over low heat, stirring constantly, until thoroughly
heated.

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Cajun Chicken Pasta

Ingredients:
4 oz angel hair pasta
1 tsp minced garlic
1/2 lb boneless skinless chicken
1 breasts, cut into 1-inch
1 chunks
1 cup spaghetti sauce
1/2 tsp onion powder
1/2 tsp celery salt
1 pepper to taste
1 1/2 tsp cajun seasoning
1 bay leaf
Instructions:
Set a pot of water to boil.

Coat a large non-stick skillet with nonstick cooking spray. Add the
garlic and chicken and stir-fry over medium-high heat for about 3
minutes, or until the chicken is browned.

Reduce the heat to low and add all of the remaining ingredients,
except for the pasta, to the skillet. Simmer, stirring occasionaly,
for about 10 minutes.

Meanwhile cook the pasta, drain, and set aside.

Divide the pasta into two bowls, and top each bowl with the chicken
mixture (remove the bay leaf first).

 

[Frosty]

Cheesy Chicken Rolls

Ingredients:
1/2 cup shredded lo-fat mozzarella
1/4 cup plain low-fat yogurt
1 tbsp snipped parsley
4 med chicken breast halves *
1/8 tsp paprika
2 1/2 oz jar sliced mushrooms, draine
1 tbsp snipped chives
1 tbsp chopped pimento
1 tbsp fine dry bread crumbs
1 tbsp plain low-fat yogurt
Instructions:
* 4 med (12 oz total) boned skinless chicken breast halves

For filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt,
chives, parsley, and pimento. Place 1 chicken breast half, boned side up,
between 2 pieces of clear plastic wrap. Working from the center to the
edges, pound lightly with a meat mallet to 1/8" thickness. Remove plastic
wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper.
Spread some of the filling on each chicken breast half. Fold in the sides
and roll up. Arrange rolls seam side down in a 10x6x2" baking dish. Combine
bread crumbs and paprika. Brush chicken with the 1 Tbspn yogurt; sprinkle
with crumb mixture. Bake in 350 deg F. oven for 20-25 minutes or till
chicken is tender and no longer pink.

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Chicken & Rice Jambalaya-Style

Ingredients:
2 each slices of bacon
2 cup water
1 package lipton cajun style rice
2 tbsp ketchup
3/4 lb chicken breast meat
1/2 cup frozen peas (optional)
Instructions:
CUT CHICKEN INTO 1 INCH SQUARES. SET ASIDE. IN A LARGE SKILLET, COOK BACON
UNTIL CRISP. REMOVE FROM SKILLET AND CRUMBLE. SET ASIDE. INTO THE SKILLET
PLACE THE WATER, RICE & CAJUN STYLE SAUCE AND THE KETCHUP. BRING TO A BOIL.
REDUCE HEAT AND SIMMER FOR 3 MINUTES, STIRRING OCCASIONALLY. STIR IN
CHICKEN AND BACON (ALSO PEAS IF USED). COOK ANOTHER 5 TO 10 MINUTES OR
UNTIL CHICKEN AND RICE ARE TENDER.

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Chicken Breasts In Tomato-Cream Sauce
( This is a good one for people who get a sicky feeling as tomatoes seem to keep the edge off the sickness )

4 skinless, boneless chicken
Instructions:
Breast 1/2's Salt & pepper
3 T Butter
1 Shallot, chopped
1 cn (14 oz.) Italian peeled Tomatoes, drained & chopped
1/3 c Sweet vermouth
1/2 c Heavy cream

1. Season chicken breasts w/ salt & pepper. In a large frying pan,
melt butter over medium heat. Add chicken & cook, turning once, until
tender & opaque throughout, 4 minutes a side; do not brown. Remove to
a platter & cover w/ foil to keep warm.

2. Add shallots to pan & cook until soft, 1 1/2 minutes. Add tomatoes
& cook for 2 minutes. Add vermouth & boil for 5 minutes, until sauce
reduces by 1/2.

3. Pour sauce into a food processor or blender & puree until smooth.
Return to pan. Add cream & simmer for 2 minutes. Pour sauce over
chicken & serve.
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Chicken Morocco Recipe

Ingredients:
1 cup uncooked bulgur wheat
4 chicken thighs, skinned
1/2 medium onion, chopped
1 tbsp olive oil
1 (14 1/2 oz) can tomatoes (no salt, a, dded)
1/2 cup prune juice
6 pitted prunes, diced
1/4 tsp ground allspice
Instructions:
Servings: 4

In a large saucepan, bring 1 1/2 cups water to boil; add bulgur.
Cover and cook ovr low heat 20 minutes or until tender. Meanwhile,
season chicken with salt-free herb seasoning, if desired. In large
skillet, brown chicken with onion in oil over medium-high heat;
drain. Stir in tomatoes, prune juice, prunes and allspice. Cover and
cook 10 minutes over medium heat. Remove cover; cook over medium-high
heat 10 to 12 minutes or until sauce thickens and chicken is no
longer pink, turning chicken and stirring sauce occasionally. Serve
chicken and sauce over bulgur. Garnish with chopped parsley, if
desired.

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Chinese Chicken-Stuffed Peppers


Ingredients:
4 lg sweet red pepper
1 tbsp sesame oil
1 clove garlic, minced
1 tsp minced fresh gingerroot
1/2 cup finely chopped carrots
1/4 cup thinly sliced green onions
1 cup finely chopped chicken *
1 cup cooked regular rice
1/2 cup frzn english peas, thawed
1 egg, beaten
1 tbsp plus 1 1/2 t soy sauce
1/8 tsp salt
Instructions:
* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut
a 1/2" thick slice from the side of each pepper, reserving slices; remove
seeds. Place peppers in boiling water, boil
5 minutes. Drain, set aside.
Coat a large skillet or wok with Pam; add sesame oil, and place over med
heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots
and green onions; stir fry 2 minutes more. Remove from heat. Add chicken
and remaining ingredients, stirring well.
Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper
slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and
bake 350 deg F for 30 minutes or until thoroughly heated

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Crispy Mustard Chicken


Ingredients:
2 tbsp mayonnaise (diet)
2 tbsp prepared mustard
1/4 cup wheat germ
1/3 cup fine, dry bread crumbs
1/2 tsp ground thyme
1/4 tsp salt
4 chicken breast halves *
Instructions:
* 4 oz each, skinned and boned Combine mayonnaise and mustard in a small
bowl; stir well. Combine wheat germ and other ingredients except chicken in
in a shallow bowl. Brush each chicken breast with mustard mixture, then
dredge in breadcrumb mixture.
Place chicken in a 10x6x2" baking dish that has been coated with Pam.
Cover and bake at 350 deg F for 40 minutes. Uncover and bake an additional
20 minutes or until chicken is tender.


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Iron-Rich: Spanish Chicken

Ingredients:
8 chicken legs [4 lb]
2 tbsp olive oil
1 tbsp butter
1 onion, cut in wedges
2 garlic cloves, minced
3 carrots, sliced
1/4 cup fresh parsley, chopped
2 bay leaves
1/4 cup dry white wine, or chicken stock
1/4 cup pitted black olives, chopped
1/4 cup pine nuts
2 tomatoes, diced
1 salt
1 pepper
Instructions:
Remove skin from chicken legs. In skillet, heat il and butter over medium
heat; brown chicken legs in batches, if necessary. Remove chicken from
skillet and set aside. In the same skillet, cook onion and garlic for 3
minutes.

Return chicken to skilleet along with carrots, parsley, bay leaves and
wine; cover and simmer for 30 minutes. Remove bay leaves.

Add olives, pine nuts and tomatoes to skillet; simmer for about 2 minutes
or until heated through. Season with salt and pepper

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Peking Chicken Recipe


Ingredients:
5 cloves of garlic, minced
1 (about 5 teaspoons)
2 tbsp minced fresh giner
1 cup hoisin sauce
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup honey
2 lb skinless, boneless chicken
1 breasts, thinly sliced
1 across the grain
12 scallions
1 tbsp sesame oil
12 flour tortillas
Instructions:
1. Combine the garlic, ginger, hoisin sauce, soy sauce, vinegar, and
honey in a small bowl. Whisk to mix. Set aside half of this mixture
to use as a sauce. Marinate the chicken in the remaining mixture for
one to two hours, stirring several times. 2. Meantime, make the
scallion brushes. Cut the roots and greens off
the scallions. There should be 3" pieces of scallion white remaining.
Make a series of 1" lengthwise cuts in each end, gradually rotating
the scallion, to form the individual "bristles" of the brush. Soak
the scallions in a bowl of ice water for a couple of hours to swell
the ends of the brushes. 3. Just before serving, heat the oil in a
large non-stick frying pan.
Cook the chicken over medium heat for 2 minutes, or until well done.
Set aside and keep warm. Lightly brush each tortilla with water and
toast in a non-stick frying pan over high heat (or warm in a steamer).
Divide the reserved marinade among 6 small ramekins or dishes. 4. Mount
the chicken in the center of a platter. Arrange the tortillas
(fold them in quarters or halves and scallion brushes around the
chicken. Invite guests to use a scallion to brush a tortilla with
hoisin sauce. Have them place a spoonful of chicken and the scallion
brush in a tortilla and roll it into a cone

 

[Frosty]

Scampi-Style Chicken Thighs


Ingredients:
4 skinned chicken thighs *
2 tbsp minced fresh parsley
1 tbsp margarine, melted
1 clove garlic, minced
1/8 tsp paprika
1/3 cup fresh squeezed lemon juice
2 tbsp dry white wine (or chablis)
1 tbsp olive oil
1/8 tsp onion powder
Instructions:
* 6 oz each Trim excess fat from chicken. Rinse chicken with cold
water, pat dry. Place chicken in a shallow container. Pour lemon
juice over chicken, and let stand 20 minutes. Combine parsley and
rest of ingredients in a small bowl; stir well. Spray rack of a
broiler pan with Pam. Remove chicken from lemon juice, discarding
lemon juiice. Arrange chicken on rack, and brush with parsley
mixture. Broil 6" from heating element, 4 minutes on each side or
till tender.Transfer chicken to a serving platter. Garnish with lemon
wedges and parsley, if desired.
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Norwich Inn Boiled Dinner

Ingredients:
4 chicken breast halves - boned and, s, kinned
1/2 cup dry white wine
2 garlic cloves, crushed
2 leeks, white part only, -washed
3 celery stalks
2 carrots
1/2 green cabbage
4 medium potatoes
2 tomatoes
1 tsp caraway seeds
2 tsp tarragon
1 bay leaf
3 can chicken broth (14 1/2 oz)
1 parsley
Instructions:
Cut celery and carrots into 1" slices. Core cabbage and cut into 8
wedges.

Spray a 4-5 qt nonstick saucepot with vegetable cooking spray and
place over moderate heat. Saute chicken until lightly browned on
both sides. Add wine, garlic, leeks and celery. Cook 5 minutes. Add
carrots, cabbage, potatoes, tomatoes, caraway seeds, tarragon (if no
fresh, use 1 tsp. dried), bay leaf and chicken broth (preferably
reduced sodium and defatted). Bring to a boil over high heat; reduce
heat to low. Cover and cook until vegetables are tender, about 30
minutes. Spoon chicken and vegetables into heated soup plates with
some of the broth. Sprinkle with parsley

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'London House' steak

Ingredients
300g Beef fillet, trimmed
1 tbsp Olive oil, plus extra for egg wash
1 aubergine
1 tbsp granulated sugar
2 tbsp chorizo oil
3 banana shallots, sliced
200g ready-made Puff pastry
2 tbsp sun-dried tomato paste
2 ready-made French crêpe-style pancakes
1 egg yolk
4 large sprigs fresh thyme, soaked in cold water
75ml jellied beef stock
2 tbsp anchoïade, (recipe below)
freshly ground salt and pepper

For the anchoïade
5 anchovy fillets in oil, drained and finely chopped
1 tbsp roughly chopped black or green olives
1 clove garlic, finely chopped
1 tbsp Olive oil
1 tsp Truffle oil
1 tsp grain mustard
1 tsp tapenade

To serve
selection spring vegetables

Method
1. Preheat the oven to 220C/gas 7. Season the beef fillet. Heat the olive oil in a frying pan and sear the meat all over. Transfer to a roasting tray and bake in the hot oven for 5 minutes to give rare meat (cook a couple of minutes longer for medium-rare if preferred). Remove the beef from the oven, cover with foil and set aside to rest.

2. Reduce the oven temperature to 190C/gas 5. Halve the aubergine lengthways. Place it in the centre of a large piece of foil and sprinkle it with salt and the sugar. Fold the foil to give a package, crimping the edges to seal. Place it on a baking sheet and cook for 30 minutes, or until the flesh is soft. Remove the aubergine from the foil and set aside in a colander to drain and cool.

3. Heat the chorizo oil in a small frying pan, add the sliced shallots and fry gently until soft, without letting them brown. Drain off the excess oil and set the shallots aside to cool.

4. Halve the puff pastry. Roll out each piece to give a rectangle and cut off 2 long thin strips from each to use later for decoration.

5. Cut the pastry rectangles in half. Spread one half with sun-dried tomato paste, then place the second piece of pastry on top. Carefully roll each batch again to help the layers stick together. Cover and allow to rest in fridge.

6. Meanwhile, to make the anchoïade, combine all the ingredients in a small bowl and stir together.

7. Make sure that all the ingredients are cold before assembling the dish.

8. Place one of the puff pastry rectangles on a baking tray. Lay a crêpe over it, then place one aubergine half on top, skin-side down. Cover with half the shallots and place the beef fillet on top of them.

9. Repeat the process in reverse: covering the meat with shallots, aubergine (skin-side up) and the second crêpe. Tuck the edges of the crêpes in to form a neat package. Lay the second piece of pastry on top and pinch the edges together in the style of a Cornish pasty, all the way around the rim.

10. Preheat the oven to 230C/gas 7.

11. Mix the egg yolk together with a little olive oil to make an egg wash. Brush this mixture all over the pastry parcel. Take the reserved strips of pastry and arrange them on top of the parcel to form a Union Jack pattern.

12. Insert a sprig of thyme into each corner (the thyme must be well-soaked in water to prevent burning. Place the pastry parcel on a baking tray and cook for 15 minutes. Then remove it from the oven for 10 minutes before baking it again for another 15 minutes to ensure the pastry stays crisp.

13. Meanwhile, heat a little beef stock in a small saucepan and stir in the anchoïade.

14. Remove the beef parcel from the oven and cut a small hole in the top. Carefully pour the stock and anchoïade mixture into it (use a small funnel if you have one, otherwise a lipped pan or heatproof jug).

15. Carve the parcel into thick slices and serve with a mixture of spring vegetables, blanched then tossed in melted butter in a frying pan and seasoned to taste.

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5-spice pork ribs with smothered onions and spicy craisin bbq sauce

Ingredients
2 tbsp Chinese five spice
200g Sugar
2 tbsp coarse sea salt
1kg baby back pork ribs, (about 2 whole racks), each rack cut in half
2 medium Onions, cut in half and then sliced ½cm thick
1 tbsp Butter
Salt, and freshly ground black pepper

For the spicy craisin BBQ Sauce:
1 tbsp canola oil
1 medium onion, diced
1 tbsp Garlic, chopped
150g light brown sugar
165g Craisins, (sweetened dried cranberries)
500ml cranberry juice
125ml rice wine vinegar
2 tbsp chipotle chilli, (ideally canned chipotle peppers in adobe sauce), chopped
Salt, and freshly ground black pepper


Method
1. In a large pan, place the Chinese 5-spice powder, sugar, sea salt and a generous amount of cold water. Mix together until the sugar and salt have dissolved.

2. Add the bay back pork ribs into the liquid, so that they are totally covered. Chill in the refrigerator overnight.

3. Preheat the oven to 150°C/gas 2.

4. Line a roasting tray with enough kitchen foil to completely cover and seal the pork ribs. Evenly spread the sliced onions on the foil and place the butter on top. Remove the ribs from the liquid and season both sides with salt and freshly ground pepper.

5. Place the ribs in one layer on top of the onions, and fold the foil over making sure to tightly seal the package. Roast undisturbed for 2 hours.

6. Meanwhile heat the canola oil in a small saucepan. Add in the onion and garlic and fry gently, stirring often, for 10 minutes.

7. Add in the sugar, craisins, cranberry juice, vinegar and chipotle peppers.

8. Simmer until the liquid is reduced by half. Puree the sauce in a blender until very smooth, season with salt and freshly ground pepper.

9. Remove the ribs from the oven, unwrap and baste them with Spicy Craisin BBQ Sauce.

10. Increase the 180°C/gas 4. Bake the ribs uncovered for 10 minutes until the sauce is lightly browned.

11. Divide the smothered onions onto four plates and serve with one half rack per person
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Aberdeen angus beef with horseradish mash and French Dijon beans


Ingredients
1 rib of beef, Aberdeen Angus joint
1 pinch salt and fresh ground black pepper
2 Maris Piper potatoes, peeled and chopped into chunks
1 tbsp creamed horseradish
115g Butter
250g French green beans
2 tsp Dijon mustard
4 tbsp Olive oil

Method
1. Season the beef with salt and freshly ground pepper. Sear on a hot griddle pan until cooked to your liking, then set aside to rest, keeping warm.

2. Boil the potatoes in salted boiling water until tender; drain. Mash the potatoes; beat in the creamed horseradish, butter and season with salt and freshly ground pepper.

3. Bring a pan of water to the boil. Add the green beans and blanch for 1-2 minutes until just tender; drain and keep warm.

4. Mix together the Dijon mustard and olive oil. Season with salt and freshly ground pepper and pour over the green beans making sure they are all coated.

5. Place a dollop of the mash on a plate. Slice the beef, lay it over the mash and serve the green beans on the side. Serve with onion gravy

 

[Frosty]

Grilled Salmon Fillets with Chilli Coriander Pesto


4 x salmon fillets, skinned
handful of fresh coriander, about 30g
(2 x supermarket packets)
1 red chilli, deseeded and roughly chopped
1 clove garlic, crushed
grated zest and juice of 1 lime
½ tsp sea salt
2 tbsp light olive oil
Remove any thick stalks from the coriander (small ones can be left on), roughly chop and place in the bowl of a food processor. Add the chilli, garlic, lime zest, juice and salt and whiz until the ingredients are well chopped.
With the processor still running, pour in the olive oil until the mixture is a wet paste. You can store the chilli coriander pesto in a jar in the fridge for several days.
Preheat the grill to high. Place the salmon fillets on a baking sheet and spread one side with the pesto. You could cover and store them in the fridge at this stage if serving later. Grill at least 10cm from the heat. Depending on the strength of your grill and the thickness of the salmon, they should take 8–10 minutes to cook

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Grilled Fish with Orange and Tarragon

Ingredients


454g (1lb) Regal Cod or Haddock Fillets, skinned, fresh or defrosted

70ml (3 fl oz) Orange juice

30g (1oz) Butter or margarine, melted

1 x 15ml spoon (1 tbsp) Fresh chopped tarragon

Salt and pepper



Method


1) Preheat the grill


2) Mix together the juice, butter, tarragon and seasoning. Skin the fish and brush with the juice mixture.


3) Cook the fish for 8-10 minutes, turning once and basting with any remaining juice.


4) Serve with char-grilled vegetables
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Spiced Halibut Steaks
4 x 225g (8oz) Regal Halibut Steaks, fresh or defrosted

4 x 15ml spoon (4 tablespoons) sunflower oil

1 small onion, finely chopped

15g (one half oz) fresh green and red chillies, deseeded and sliced

2 x 5ml spoon (2 teaspoons) curry powder

0.5 (one half) x 5ml spoon (one half teaspoon) cumin powder

Salt and pepper

2 x 15ml spoon (2 tablespoons) lemon juice



1) Preheat the grill



2) Heat the oil in a pan and cook the onion and chillies with the spices and seasoning for 2-3 minutes. Add the lemon juice.



3) Place the steaks in a dish and brush with the spice mixture.



4) Cover and leave to marinate in the refrigerator for 1-2 hours.



5) Place the steaks on a grill pan and cook under a moderate to hot grill for 10-12 minutes, turning once. Brush with the remaining marinade.



6) Serve hot with a selection of vegetables, such as new potatoes and green beans. Garnish with lemon wedges.

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Lemon Halibut
Ingredients
4 x Regal Halibut Steaks, fresh or defrosted

100ml fat free Italian dressing

¼tsp Pepper

¼tsp Paprika

1tbsp Lemon juice

Ingredients


1) Place halibut steaks in a shallow microwave dish, placing thickest parts towards outside edges of dish.

2) Combine remaining ingredients in a cup and pour over the halibut steaks. Cover dish with plastic wrap; refrigerate for 30 minutes, turning once to let marinade flavour both sides of halibut.

3) Turn back one corner of the plastic wrap to vent dish and microwave on HIGH power for 4 to 5 minutes. Rotate dish a quarter turn after 2 minutes.

4) Let stand 3 minutes before serving.



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Halibut with Yellow Pepper and Coconut Sauce
4 x Regal Halibut Steaks, fresh or defrosted

3 x 15ml spoon (3 tbsp) olive oil

1 small onion, chopped

3 yellow peppers, deseeded and chopped

150ml (5 fl oz) coconut milk

55g (2oz) butter

2 cloves garlic, crushed

Salt and pepper


1) Heat the oil in a large non-stick frying pan. Cook the onion and peppers for about 10 minutes. Add the coconut milk and continue to simmer for a further 5 minutes.

2) Pour the contents into a food processor or blender and process until smooth. Pour into a small saucepan and season.

3) Heat the butter and garlic in a pan. Add the halibut steaks and cook for 3-4 minutes on each side. Heat the sauce.

4) Serve the fish covered with a little sauce and steamed cabbage or spinach leaves and sauteed sweet potatoes.
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Ginger Salmon Stir Fry
454g / 1 lb Regal Salmon Fillets, fresh or defrosted

1 tsp cornflour

1 tbsp ginger wine

1 tbsp rice wine vinegar

1 tbsp dark soy sauce

2 tbsp sunflower oil

1 bunch spring onions, sliced diagonally

2.5cm/1 inch pieces stem ginger, peeled and coarsely grated

200g / 7oz carrots, cut into strips

1 yellow pepper, sliced



1) Mix together the cornflour, ginger wine, vinegar and soy sauce, with 3 tablespoons of cold water.

2) Heat the oil in a wok or large frying pan until hot, add the spring onions and ginger and cook for 30 seconds. Add the carrots and pepper and stir fry for 3 - 4 minutes. Skin the salmon, cut into strips and cook for 3 – 4 minutes.

3) Add the sauce, stir and cook until the sauce thickens and starts to bubble and the vegetable take on a shine and the salmon cooked.

4) Serve with sesame oil tossed noodles

 

[Frosty]

Chilli Roasted Salmon with Crispy Vegetables and Coconut Rice
Ingredients
2 x 180g (6oz) portions of Regal Salmon Fillet, fresh or defrosted

1 tbsp Chilli powder

Salt and pepper

1 tbsp Oil

100g (4oz) Basmati rice, cooked

1 Stick lemongrass, very finely chopped

100ml (4fl oz) Coconut cream

25g (1oz) Butter

2 tbsp sesame oil

1 Yellow pepper, cut into fine strips

1 Red pepper, cut into fine strips

50g (2oz) Beansprouts

4 Spring onions, sliced

100g (4oz) Shitaki mushrooms, quartered

1 Clove garlic, crushed

Method


1)Dust the salmon liberally with chilli powder and salt. Heat the oil in a large pan, place the salmon skin side down and cook for 1 minute. Turn the fish over and cook for a further 3-4 minutes. Remove and set aside.

2) Cook the Basmati rice in a pan with the lemongrass, add the coconut cream when cooked through, season to taste.

3) Heat the butter and sesame oil in a wok or large pan, add the vegetables and stir fry for 2-3 minutes until crisp.

4) Serve the salmon on a bed of coconut rice topped with the crispy vegetables
--------------------------------------------------------------------------------
Chargrilled Sea Bass with Sesame and Ginger
Ingredients


2 x Regal Seabass, fresh or defrosted

Dash of olive oil

Coarse sea salt

Freshly ground black pepper



For the ginger and sesame dressing:

1 tbsp Finely chopped fresh ginger

4 tbsp Dark soy sauce

4 tbsp Sesame oil

4 tbsp Rice wine vinegar

6 tbsp Sunflower oil

2 tsp Chilli sauce (optional)



Method




1. Make the dressing by placing all the ingredients into a screw-topped jar. Add salt and pepper and shake vigorously until emulsified. Set aside while you cook the fish.

2. Make three diagonal slashes across the side of each fish.

3. Brush with olive oil and season with salt and pepper. Heat a ridged chargrilling pan.

4. Brush the griddle with a little olive oil to prevent the fish from sticking.

5. Place the fish on the griddle and cook for five minutes each side (If you do not have a pan you can cook the fish using a conventional grill).

6. Serve hot, drizzled with the dressing.

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Roasted Sea Bass with Walnut and Parsley Pesto
Ingredients


2 x Regal Whole Sea Bass, fresh or defrosted

Parsley Pesto

55g (2oz) walnut pieces, toasted

4 spring onions, chopped

1 clove garlic, crushed

2 x 15ml spoons (2 tbsps) fresh chopped parsley

4 x 15ml spoons (4 tbsps) extra virgin olive oil

Salt and pepper

Lemon/lime rind to garnish



Method


1) Preheat the oven to 220 °C/425 °F/Gas Mark 7



2) To make the pesto; place the toasted walnuts, spring onions, garlic, parsley and olive oil into a liquidiser. Blend until smooth, season and transfer into a bowl.



3) Rinse and dry the fish and make 3 diagonal slashes across both sides of the fish. Place into a greased roasting tin and spread the parsley pesto over and inside the fish.



4) Bake in the hot oven for 25-30 minutes, until the flesh turns white.



5) Garnish with a sprinkling of chopped walnuts



Serve on a bed of watercress and spring onions

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Tuna and Bean Salad
2 x Regal Tuna Steaks, fresh or defrosted

100g Green beans, trimmed and halved

300g kidney beans

300g cannelloni beans

2 tomatoes, cut into wedges

75g green olives

4 tbsp French dressing

4 tbsp fresh parsley

Salt & pepper

Olive oil



Method




1) Brush the tuna steaks with olive oil and grill under a medium heat for 3-4 minutes each side. Allow to cool and cut into bite-sized chunks.



2) Meanwhile, cook the green beans for 5 minutes or until tender. Rinse and place in a salad bowl with the remaining beans.



3) Add the tuna, tomatoes, olives, parsley and French dressing. Toss together, season and serve with crusty white bread.


-----------------------------------------------------------
Glazed Salmon Fillets
Ingredients


600g Regal Salmon Fillets, fresh or defrosted

80 ml Soy sauce

75g Brown sugar

80ml Water

60ml Vegetable oil

Garlic powder to taste

Salt & pepper to taste


Method


1) Cut salmon into 4 equal portions and season pepper, garlic powder and salt.

2) In a small bowl, stir together soy sauce, brown sugar, water and vegetable oil until sugar dissolves. Marinate the fillets in this mixture, turn to coat and marinate for at least 2 hours.

3) Light BBQ

4) Lightly oil grill grate. Place salmon on grill and cook for 4-6 minutes per side or until the fish flakes easily with a fork.

----------------------------------------------------------------------

Simple Seabass
Ingredients


2 Regal Whole Seabass, fresh or defrosted

1 tbsp lemon juice

1tsp olive oil

1 bay leaf

salt and pepper to taste



Directions

Light the BBQ and lightly oil grate.

In a small bowl, stir together the lemon juice, olive oil, salt, pepper and bay leaf.

Score the skin of the fish and rub with the mixture inside and out and place onto aluminium foil, folding up the edges to form a parcel.

Grill the fish over medium heat for 10 to 12 minutes

 

[Frosty]

Haddock Bake
Ingredients


600 g Regal Haddock Fillets, skinned and boned

1 Can condensed cream of mushroom soup

1 Medium onion, thinly sliced

75g Cheddar cheese, grated

Salt and pepper

Method


1. Preheat oven to 175°C/350°F. Lightly butter a casserole dish.

2. Arrange fish fillets in the bottom of the casserole dish and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.

3. Bake in preheated oven for about 40 minutes, or until the fish flakes easily with a fork

----------------------------------------------------------------------------

Scampi Bisque
Ingredients


454gg (1lb) Regal Unbreaded Scampi, defrosted

15g (1/2oz) Butter or margarine

1 Small onion, chopped

1 Clove garlic, crushed

1 Stick celery, chopped

150ml (5floz) Dry white wine

600ml (1 pint) Fish or chicken stock

1 x 5ml spoon (1tsp) Tomato puree

1 Bouquet garni

1 Bay leaf

Salt and pepper

150ml (5 floz) Single cream

2 x 15ml spoon (2 tbsp) Brandy

Paprika and chopped chives, to garnish



Method


1) Melt the butter in a large pan. Cook onion, garlic and celery until soft.


2) Add wine, stock, tomato puree, bouquet garni, bay leaf and seasoning.


3) Simmer for 5-10 minutes to allow herbs to infuse.


4) Stir in the scampi, simmer for a further 3-5 minutes.


5) Remove bouquet garni and bay leaf. Liquidise, return to the heat simmer gently without boiling until piping hot and add the cream and the brandy.


6) Garnish with paprika and chopped chives
--------------------------------------------------------------------
Stuffed Lobster
Ingredients


2 x Regal Dressed Lobsters, fresh or defrosted

½ tsp Garlic powder

4 Cups cracker crumbs

1 ½ Cups melted butter



Method


1) Preheat the oven to 200C.

2) In large bowl mix melted butter into cracker crumbs and garlic powder.

3) Split the lobsters down the centre and stuff with the cracker mixture and bake for 10 minutes.

4) Serve hot with a fresh salad.

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Langoustines in Sauce
Ingredients


1Kg Regal Langoustines, defrosted

1½ tsps black pepper

Juice of 4 large lemons

4 tbsps olive oil

4-6 Cloves garlic, chopped

2 Sprigs parsley, chopped

½tsp Cayenne pepper

4 Tomatoes, peeled, seeded and chopped

1 Small bag of chopped almonds

55ml White wine vinegar

Salt to taste



Method


1) Split the langoustines in half lengthwise, clean well and season to taste with 1/2 tsp of the black pepper and the juice of 2 of the lemons.

2) Brush with olive oil and grill under a hot grill for 4-6 minutes.

Meanwhile prepare the sauce by combining the garlic, remaining black pepper, cayenne pepper and parsley in a mortar and grinding together thoroughly. Add the remaining ingredients and mix well.

3) Serve the langoustines immediately with a separate serving of sauce

--------------------------------------------------------------
Pan Fried Scallops and Prawns with Mango Dipping Sauce
Ingredients


8 x Regal Roe Less Scallops, defrosted

8 x Regal Raw King Prawns, defrosted

30g (1oz) Prepared garlic butter

1 x 227g Jar mango chutney



Method


1) Heat a medium pan with the butter. Add the prawns and cook for 2 mins.



2) Add the scallops and cook for a further 2-3 minutes, shaking the pan occasionally. Season.



Serve immediately on salad leaves with the chutney as a starter

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Crab and Tomato Parcels
Ingredients
1 x Regal Boiled Crab, fresh or defrosted

115-140g (4-5oz) Fromage frais

½ a Small onion, finely chopped

0.5x 5ml spoon (½ tsp) Mixed herbs

340g (12oz) Prepared puff pastry

2 Medium tomatoes, skinned deseeded and chopped

1 Small egg, beaten

Parsley and lemon slices, to garnish

Lemon and parsley to garnish



Method


1) Preheat the oven to 200°C/400°F/Gas Mark 6

2) Remove meat from crab, discarding the dead mans fingers.

3) Mix together the crabmeat, fromage frais, onion and herbs.

4) Roll out the pastry into a large rectangle 40 x 20cm (16" x 8") approximately. Cut into four pieces.

5) Divide half the crab mixture between the pieces of pastry. Top with the tomato and remaining crab mixture.

6) Fold the pastry over to form a parcel, sealing the edges well.

7) Brush with the beaten egg and bake for about 15 minutes until golden brown.

8) Garnish with parsley and lemon slices and serve warm with salad
-------------------------------------------------------------
Prawn Ramekins
Ingredients


150g Regal Superior Prawns, defrosted

2 oz (50g) Mushrooms, sliced

4 tbsps Butter

½ tbsp Flour

¼ Pint milk

3 Eggs, hard-boiled

50g Cheddar cheese, grated

Salt and freshly ground pepper


Method


1) Fry the mushrooms in 1 tbsp of the butter until soft, set aside.

2) Melt a further 1 tbsp of butter for the sauce in a small pan, stir in the flour and cook gently for 1 minute, stirring.

3) Remove the pan from the heat and gradually stir in the milk.

4) Bring to the boil slowly and continue to cook, stirring, until the sauce thickens.

5) Roughly chop the eggs and add to the sauce with 25g of cheese, the prawns and fried mushrooms; season.

6) Stir in the remaining butter and reheat without boiling.

7) Pour into buttered ramekin dishes.

8) Sprinkle the remaining grated cheese on top and brown under a hot grill.

Serve at once.

---------------------------------------------------------------------

Scallops with Basil and Lime Butter
Ingredients


454g Regal Canadian Roeless Scallops or King Scallops, defrosted

Salt and pepper



Basil and Lime Butter:

85g (3oz) Butter, softened

2 x 15ml spoon (2 tbsp) Fresh chopped basil

Juice and rind of 1 lime



Method


1) Remove the coral (if using Kings) from each scallop and set aside. Slice the scallop in half and set aside.

2) In a small bowl mix the remaining ingredients together then melt in a frying pan over a medium heat.

3) Add the scallops to the frying pan and cook through for 3-4 minutes, turning once.

4) Transfer to a serving dish and spoon over the butter.

5) Serve with sliced new potatoes and salad leaves tossed in a little vinaigrette dressing

 

[Frosty]

I will try and add some more when i get a chance. Of course i will give them a good test first

Mostly every meal feeds 4 so cut the food down for the size you require.

Some may sound like its too much bother . but please do try them it will open a new world of taste in a very healthy way



Added note DO NOT make the fish meals with frozen fish it will just not hit the spot . always goto a fresh fish counter.

 

[Frosty]

bumping this so its up top with veggies version.

 

[alliecat]

Wow! Some of these sound scrummy - I love fish especially! Thanks Mark!

 

[Frosty]

Wow! Some of these sound scrummy - I love fish especially! Thanks Mark!

Hiya

I love fish aswell now. Im going to post some more with some more shell fish dishes .

I just need to test them 1st going shopping tonight. then get a cooker on
even though i cant eat much my self its nice to give others something nice. But also the little i do have i make sure i enjoy it.

Fresh Smoked haddock (poached) and a little salad goes down very well at the moment.

Ill keep you posted

 

[callysplace]

hi mark the recipies look lovely, will give some a try asap! Just to change the subject (typical women!) can you tell me how I would go about changing the name of a thread that I have, just put a post op pic on my sickness thread!

 

[Frosty]

hi mark the recipies look lovely, will give some a try asap! Just to change the subject (typical women!) can you tell me how I would go about changing the name of a thread that I have, just put a post op pic on my sickness thread!

Hiya

Fairly simple click edit on your thread, And then click advanced option next to save etc . then you can just rename thread or delete as required

 

[shelbell]

aye click edit on the first post, that's the one that controls the title