Mediterranean Lamb Cutlets with Potatoes Dauphinoise

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

 

A dish that is full of flavour and very scrumptious. Lamb cutlets sit on a base of garlic roasted vegetables with a hint of basil and rosemary and served with thinly sliced potatoes cooked in a garlic cream sauce.

 

Mediterranean Lamb Cutlets with Potatoes Dauphinoise
Prepares: 4 servings
 
  • Preparation time: 55 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • For the ratatouille and lamb cutlets
  • 2 tbsp olive oil
  • ½ medium aubergine/eggplant
  • 1 red pepper, deseeded
  • 2 courgettes/zucchini
  • 1 tbsp fresh rosemary, chopped
  • 8 lamb cutlets
  • 2 garlic cloves, peeled and crushed
  • 400g tin cherry tomatoes (small can)
  • 1 tbsp fresh basil leaves, torn
  • salt and freshly ground black pepper

  • For the potatoes dauphinoise
  • 800g (1 lb 12 oz) potatoes (5 medium)
  • 240ml (8 fl oz) whole milk (1 cup)
  • 2 garlic cloves, peeled and chopped
  • 240ml (8 fl oz) double cream/whipping cream or heavy cream (1 cup)
  • salt and freshly ground black pepper
  • whole nutmeg


  1. Method
  2. For the potatoes dauphinoise
  3. Peel, wash and cut the potatoes into 5mm (¼ inch) thick slices.

  4. Bring the milk to the boil in a sauté pan with the garlic.

  5. Reduce the heat and stir in the cream, seasoning, and a little grated nutmeg.

  6. Now add the potato slices and turn to coat. Simmer very gently for 20–25 minutes until they are just tender. Turn every 5 minutes so all the slices cook evenly and they don’t stick to the bottom of the pan.

  7. Tip into an ovenproof dish 28 x 20cm (11 x 8 inches).

  8. They will need to cook in the oven for a further 20–25 minutes until bubbling and the top is starting to brown. Before putting in the oven, though, prepare the vegetables for the ratatouille. They will need to cook for the same length of time as the potatoes and so they go into the oven together.

  9. For the ratatouille and lamb cutlets
  10. Preheat the oven to 190°C (375°F) gas 5.

  11. Pour the oil into a roasting tin/pan and put in the oven while it is heating up.

  12. Cut the aubergine/eggplant, pepper and courgettes/zucchini into 2.5cm (1 inch) cubes.

  13. Tip into the roasting tin and sprinkle over the rosemary and seasoning. Turn in the oil to coat, then return to the oven and roast for 20–25 minutes until tender. (At this point, also put the potatoes in the oven.) Turn the ratatouille halfway through cooking.

  14. Meanwhile preheat a griddle pan or heavy based frying pan/skillet.

  15. Season the cutlets and spread the garlic over them. Then, over a moderate heat, cook for 5–10 minutes on each side, depending on how thick your cutlets are.

  16. While the cutlets are cooking, empty the tomatoes into a medium sized pan and place over a gentle heat.

  17. Once the ratatouille is cooked, add it to the tomatoes and stir through. Now add the torn basil leaves.

  18. To serve
  19. Divide the vegetables between four plates and top with two cutlets each. Serve with the potato dauphinoise alongside.

 

Steak aux Légumes

 

Steak aux légumes

 

A simple sauce is poured over the steaks to marinade for just 30 minutes. They are then quickly fried and served with the sauce drizzled over and accompanied with a selection of vegetables.

 

Steak aux légumes
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Marinading time: 30 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 4 × 170g (6 oz) good quality steak
  • 4 tbsp soy sauce
  • 4 tsp dark brown sugar
  • 2 garlic clove, crushed
  • ground black pepper
  • ½ tsp salt
  • 1½ tbsp olive oil


  • To serve
  • baby or new potatoes and a medley of vegetables (for example, broccoli, mange tout, baby carrots, courgettes/zucchini)

  • Equipment
  • a large heavy-based frying pan/skillet


  1. Method
  2. Lay the steaks in a shallow dish. In a small bowl add the next 5 ingredients and mix together. Pour over the steaks, cover the dish, and leave to marinade for 30 minutes, turning halfway through.

  3. Put the potatoes in a pan, cover with water and bring to the boil. Simmer for 15–20 minutes.

  4. Bring 5cm (2 inches) water to a simmer in the bottom half of a steamer, put the medley of vegetables in the top half and steam for 7 minutes or until they are tender.

  5. Heat the frying pan/skillet over a medium-high heat. Add the olive oil and when hot, reduce the heat a little and add the steaks. Cook for 2–3 minutes on each side, depending on how you like your steak. Remove from the pan and keep warm to rest for a couple of minutes.

  6. Meanwhile, stir the reserved marinade into the pan and, over a gentle heat, let it bubble to heat through.

  7. Serve the steak with the sauce poured over and the vegetables alongside.

Updated: May 7, 2017

Chicken Parmigiana

chicken parmigiana

 

Parmesan coated chicken breasts are baked in a tomato and basil sauce covered with mozzarella. They are served with tagliatelle tossed in chopped parsley and garlic butter and sautéed courgettes/zucchini.

 

Chicken Parmigiana
Prepares: 4 servings
 
  • Preparation time 45 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the parmigiana
  • For the tomato sauce
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 400g/½ × 28 fl oz can tomatoes, chopped/diced
  • 1 tbsp tomato purée
  • 2 tbsp fresh basil, shredded
  • salt and pepper

  • For the chicken
  • 25g/1 oz Parmesan cheese, finely grated
  • 25g/1 oz flour
  • 1 egg, beaten
  • 25g/1 oz butter
  • 4 boneless chicken breasts, skinned
  • 8 slices mozzarella cheese
  • salt and pepper
  • fresh basil sprigs to garnish

  • For the tagliatelle
  • 8 tagliatelle nests
  • 25g/1 oz butter
  • 1 garlic clove, crushed
  • 2–3 tbsp fresh flat-leaf/Italian parsley, chopped

  • To serve
  • 2 courgettes/zucchini
  • 1 tbsp olive oil

  • Equipment
  • An ovenproof dish large enough to take the four chicken breasts in a single layer


  1. Method
  2. Preheat the oven to 200C/400°F/gas mark 6

  3. For the parmigiana
  4. For the tomato sauce
  5. Put the olive oil and garlic into a medium-sized pan over a medium-low heat and, as soon as it starts to sizzle, stir in the tomatoes and tomato purée and simmer for 10 minutes to thicken a little. Add the shredded basil leaves and season.

  6. For the chicken
  7. Measure the flour into a plastic bag and season. Then add the grated Parmesan and shake to mix. Spread out onto a large plate.

  8. Tip the egg into a shallow dish.

  9. Turn the chicken pieces in the egg, shaking off any excess egg while lifting them from the dish. Then coat with the flour and cheese mixture.

  10. Melt the butter in a medium-sized frying pan/skillet and add the chicken pieces to the pan. Over a medium heat cook for 3 minutes on each side until they are light golden in colour. Transfer them to the ovenproof dish and pour the tomato sauce over.

  11. Lay two slices of mozzarella on top of each chicken breast then sprinkle over the remaining Parmesan.

  12. Cover the dish loosely with foil and bake for 15 minutes, then remove the foil and cook for a further 15 minutes until the cheese is lightly browned.

  13. For the tagliatelle
  14. Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle and cook for the time directed by the brand you use.

  15. While it is cooking, mix the butter with the garlic and chopped parsley.

  16. Drain the tagliatelle, return it to the pan with the parsley butter and toss together.

  17. For the courgettes/zucchini
  18. Slice courgettes into 1.25cm/½ inch pieces. Add the olive oil to a large frying pan/skillet over a medium heat. Toss the courgettes in the oil and cook for 2–3 minutes turning frequently.

  19. To serve
  20. Remove the chicken breasts from the pan, spooning the tomato sauce around them. Serve with the tagliatelle and courgettes/zucchini and garnish with the basil sprigs.

 

Quick Mediterranean Chicken

Quick Mediterranean Chicken

 

Quick Mediterranean chicken combines strips of chicken fillets with peppers and penne cooked in a herb flavoured soup. This is a really quick dish to prepare and cook. Great for those nights when time is short.

 

Quick Mediterranean Chicken
Prepares: 4 servings
 
  • Preparation time: about 15 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 4 chicken breast fillets, cut into strips
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • 1 garlic clove, crushed
  • 10 fl oz can tomato, basil and oregano soup (Campbells)
  • 300ml/10 fl oz water
  • salt and pepper
  • 170g/6 oz penne (De Cecco is my favourite)
  • 2 tbsp fresh basil, chopped

  • To serve
  • Serve with sautéed courgettes/zucchini and broccoli florets.

  • Equipment
  • Large frying pan/skillet or saute pan


  1. Method
  2. Heat oil in the pan over a medium heat. Add the chicken, pepper and garlic and stir fry for 5 minutes.

  3. Stir in the soup and water. Season to taste. Simmer for 15 minutes, stirring occasionally, until the chicken is cooked through and peppers are soft.

  4. Meanwhile bring a large pan of water to the boil and add a pinch of salt and a glug of olive oil. Add the pasta to the pan and cook according to the directions on the packet. Drain. Stir the pasta through the chicken and peppers.

  5. Sprinkle over the basil and serve.

 

Mediterranean Roasted Chicken

Mediterranean Roasted Chicken

 

A really tasty dish of chicken and herbs, roasted with red peppers, courgettes, plum tomatoes and baby potatoes, all in one pan.

 

Mediterranean Roasted Chicken
Prepares: 4 servings
 
  • Preparation time: About 30 minutes
  • Marinating time: At least 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 garlic cloves, crushed
  • 12g fresh basil
  • 12g fresh mint
  • 4 lemon thyme sprigs
  • 4 tbsp olive oil
  • 4 chicken joints*
  • 2 small red peppers, deseeded and chopped
  • 2 courgettes/zucchini, sliced
  • 600g/1 lb 4 oz baby potatoes
  • ½ × 400g/¼ × 28 fl oz can plum tomatoes, halved
  • 1 lemon, juice only

  • *I prefer to use boneless chicken breasts because they are really succulent. But legs or breasts with bone in would work too.

  • Equipment
  • Large roasting tin


  1. Method
  2. Finely chop two thirds of the basil and mint and 2 lemon thyme sprigs, reserve the remaining third. Using a pestle and mortar, pound together the herbs, crushed garlic and two tablespoons of the olive oil until they form a paste. Or use a food processor. Put the chicken in a shallow bowl and cover with the herb mixture. Cover, refrigerate and leave for at least 30 minutes to marinate.

  3. Preheat the oven to 200°C/400°F/gas mark 6.

  4. Put the peppers, courgettes and potatoes in a bowl. Season and pour over the remaining olive oil. Toss together until all the vegetables are well coated. Carefully add the tomatoes. Spread in the roasting tin and add the chicken and marinade.

  5. Roast for 40 minutes until the vegetables are tender and the chicken is cooked through.

  6. Squeeze over the lemon juice and scatter over the reserved herbs.

  7. Note
  8. Tinned plum tomatoes can be substituted for the fresh plum tomatoes. Just add them to the pan during the last 15 minutes of cooking.

 

 

 

Pork in a Tomato Sauce

Pork in Tomato Sauce

 

A blend of sweetness and tartness added to a tomato base makes a very tasty sauce for this pork dish. It is easy to prepare and is cooked in one pan. Just add sautéed courgettes.

 

Pork in a Tomato Sauce
Prepares: 4 servings
 
  • Preparation time: About 30 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 4 boneless pork chops or tenderloin cut into four portions
  • 1 tbsp oil
  • 1 onion, peeled and chopped
  • 600g/l lb 4 oz baby potatoes
  • 2 tbsp muscovado or dark brown sugar
  • 2 tbsp redcurrant jelly
  • 2 tbsp red wine vinegar
  • ½ pint/300ml tomato passata*
  • sprigs of thyme, optional

  • *As an alternative to passata, chopped/diced tomatoes can be used

  • To serve
  • Accompany with sautéed courgettes/zucchini

  • Equipment
  • A large, deep sided, frying pan with lid.


  1. Method
  2. Heat the oil in the pan over a medium heat. Brown the pork for 2–3 minutes on each side and then set aside.

  3. Turn the heat down to low and add the onions to the pan and cook for about 5 minutes. They just need to be softened, not browned.

  4. Add the potatoes to the pan and stir to coat them (add more oil if necessary). Turn the heat to a medium-low and cook for 3 minutes.

  5. Stir in the sugar, jelly, vinegar and passata, add the pork and a few sprigs of thyme, if using.

  6. Cover and simmer for 25–30 minutes until the potatoes are cooked through.

  7. For courgettes/zucchini
  8. Cut into rounds and toss in a little virgin oil. Sauté for about 3 minutes turning frequently.