Main Course Recipes

Spicy Baked Cauliflower This is one of our favourite cauliflower dishes.   Ingredients 1 tablespoon olive oil 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried chilli flakes 2 garlic cloves, crushed Pinch…

Ingredients 2  red onions, cut into wedges500g kipfler or small potaoes, quartered lengthways8 whole garlic cloves, unpeeled3 large tomatoes, quartered75g chorizo 4 Chicken Marylands1 tsp sweet smoked paprika1 tsp dried oregano1…

Ingredients Olive Oil 1 Clove of Garlic, crushed 1 Large Brown Onion, finely chopped1 400g Can of Peitit Pois (Peas)   *Of Course You Can Use Fresh Peas But For Some…

Possibly the most famous quiche in France, this quiche takes its name from the region of Lorraine in the NE of the country. Ingredients 2 sheets ready rolled shortcrust pastry…

This tasty quiche is popular all over France however is most seen in the S.W where Rocamadour cheese comes from. Ingredients 1 sheet ready-rolled shortcrust pastry1kg fresh spinach (frozen spinach…

Ingredients 2 sheets pre-rolled shortcrust pastry200g cooked salmon, sliced into small pieces (canned salmon can be used)3 eggs3/4 cup of pouring cream1/2 cup of whole milk1/2 cup of gruyere or…

Ingredients 2 sheets ready rolled shortcrust pastry 1 tablespoon olive oil 5 brown onions, finely sliced 1 cup grated tasty cheese 3 eggs 300ml cream 1/2 cup milk Method Preheat…

Ingredients 20g butter100g mushrooms, sliced½ leek, washed, sliced1 teaspoon thyme leaves,plus extra, to serve1 garlic clove, crushed4 eggs¾ cup thickened cream1 teaspoon Dijon mustard¼ cup grated tasty cheese Method Preheat…

Serves 4 (with leftovers) Ingredients For the Pork Loin1 1.5 kg Pork LoinPre heat the oven to 190°C. Place pork in a lightly oiled baking pan and put in the…

Ingredients 1 Clove of Garlic1 Large Brown OnionGood Splash of Olive Oil20 g Dried Porcini Mushrooms250 G Mushrooms SlicedA Good Splash of White Wine 1 Cup Arborio Rice4 Cups of Warm…

Cepes are probably more commonly known by their Italian name of Porcini. they are available in the markets of France in early Autumn.  A favourite in France, it is not…

Our French house is in the heart of Perigord Noir, the home of the famous black truffle. Every December the truffle markets is held in our town square. A truffle…

This is another traditional northern Thai specialty of minced meat in a mild spicy sauce with fresh vegetables. Traditionally it is made from offal as well as minced pork so…

Navarin is a traditional Easter dish in France and uses the newest spring vegetables. In this dish the vegetable are added later in the cooking process and they retain their crispness.  Preparation time: 30…

Ingredients 1 Magret de Canard / Duck Breast1 French Shallot300 ml red wine100 ml Creme de Cassis1 Tablespoon Raspberries50 g Butter Method The Raspberry Sauce Bring the wine to the…

Food historians tell us the practice of pairing of citrus fruits with fatty meat is thousands of years old, likely originating in the Middle East. Examples are found in many…

Ingredients Serves 4 (with leftovers) 2 onions3 leeks6-8 cloves of garlic, 2 peeled and sliced the rest peeled and left whole1.5 kg leg lambOlive OilA few springs of Rosemary4 tins…

The best shaslik I have ever eaten was in a restaurant in Ulaanbaatar Mongolia. There are many many versions here is one. Ingredients 500g diced lamb1 red capsicum, cut into…

Lamb Shoulder in the Slow Cooker INGREDIENTS 2kg lamb shoulder, preferably with bone in2 sprigs fresh rosemary leaves chopped2 tablespoons olive oil2 tablespoons finely chopped fresh parsley2 tablespoons finely chopped…

We had friends come to stay. The night they arrived we ate Coq au Vin – perfect on a cold winters night after a long journey.    2 kg chicken …

Confit de Canard with Puy Lentils / Confit Duck with Lentils Serves 4 Ingredients 4 pieces of Confit de CanardDuck Fat2 Onions2 Stick of Celery2 Carrots250 grams Puy Lentils or…

INGREDIENTS 1/2 cup plain flour1 egg2 tablespoons milk1/2 cup breadcrumbssalt, pepper4 Chicken breast fillets METHOD Wrap chicken breast in cling-film and flatten with a rolling pin until the same thickness…

Cassoulet of Broad beans with Confit de Canard Spring is my favorite food time in France, after a long hard winter suddenly the markets are alive with amazing fresh spring…

Ingredients  Olive Oil2 leeks, thinly sliced1/4 cabbage finely sliced1 tsp fennel seeds2 tsp cumin seeds120 grams soft goats cheeseApprox. 12 sheets filo pastry100 grams melted butter200 grams feta cheese1 lemonmint Method Pre…

In the dead of winter when the variety of vegetables is poor this delicious flakey cabbage and fetta scroll is perfect on a cold night. Ingredients 2 leeks white part…

This recipe works for me every single time I make it. I often cheat by peeling and boiling the potatoes and allowing then to steam dry in a sieve and…