115g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing or one similar (⅓ cup)
1½ tsp runny/liquid honey
1 small orange, juice only
A green salad and crusty rolls
Preheat the barbecue or grill/broiler.
Slice each chicken fillet in half to make 2 thinner fillets.
Now stir together the garlic, tomato paste, olive oil, oregano, and seasoning and spread over both sides of the chicken.
Halve the peppers lengthways, deseed and then cut into thin strips.
Whisk together the dressing with the honey and orange juice, and stir through the salad.
Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.
After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and cook for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.
Divide the peppers amongst 4 plates, top each with 2 pieces of chicken and serve with the salad and crusty rolls on the side.
Bring the stock to the boil in a large pan and add the noodles. Cook until tender according to the time recommended on the packet. Once they are tender remove from the heat but do not drain. Then leave to cool a little.
This a good time to chop the basil, crush the garlic, dice the ham and red pepper.
Next add the cottage cheese, sour cream, and cornflour/cornstarch to the noodles and stir. Then add the basil and garlic.
Now add the ham, peas, and red pepper.
Spoon into the casserole dish.
Mix the breadcrumbs and cheese together and then sprinkle over the top.
Bake, uncovered, for 30 minutes. The top will be crispy and golden.
284ml (10 oz) can condensed beef broth (Campbells)
2 tbsp soy sauce
1 red pepper
1 small head of broccoli
2 garlic cloves, crushed
3 tbsp olive oil
450g (1 lb) sirloin steak, cut into strips
You will also need a 22.5cm (10 inch) deep frying pan/skillet.
First, blend together the cornflour/cornstarch and water in a bowl. Stir in the beef broth and soy sauce and then set aside.
Before preparing the vegetables put a large plate in the oven to warm up.
Deseed the pepper and cut into small chunks. Break the broccoli into small florets, discarding the stem. Peel and thinly slice the carrots.
Place the pan over a medium–high heat and add 2 tablespoons of oil. When hot, add the vegetables and garlic, and stir to coat. Stir-fry until tender, about 5–8 minutes. Transfer to the warm plate and cover.
Now add the other tablespoons of oil to the pan and when hot add the beef. Stir-fry for 2–4 minutes according to how well-done you like your steak. Turn frequently to brown on all sides. Transfer to the plate with the vegetable, cover, and keep warm.
Then add the reserved broth to the pan and bring to the boil. Reduce the heat to medium and stir until it thickens. Return the vegetables and meat to the pan and stir to coat with the sauce. Reheat for 1–2 minutes until everything is hot.
A rack of lamb is known for its lovely, sweet, tender meat. Here it is coated with sundried tomato and a garlic and parsley breadcrumb. This is then drizzled with olive oil and roasted with baby carrots.
Rack of Lamb with Garlic Crumbs and Roasted Carrots
Prepares: 6 servings
Preparation time: 25 minutes
Chilling time: 24 hours
Cooking time: about 30 minutes
85g (3 oz) fresh breadcrumbs (1½ cups)
2 garlic cloves, crushed
salt and freshly ground black pepper
2 tbsp chopped parsley
55g (2 oz) butter (¼ cup, or ½ stick), melted
½ jar sun-dried tomato paste
2 x 6 cutlet lamb racks, trimmed
450g (1 lb) Chantenay carrots (baby carrots) OR
450g (1 lb) carrots, (about 7 medium), peeled and cut into batons
4–5 tbsp olive oil
serve with cannellini beans
You will also need a large roasting tin/pan.
Mix the breadcrumbs and garlic together. Season. Add the parsley and stir in the melted butter.
Spread the sun-dried tomato paste over the top of the lamb racks. Then press half the breadcrumb mixture over each one. Place on a plate, cover, and refrigerate overnight.
Remove the lamb from the fridge and bring up to room temperature.
Preheat the oven to 200°C (400°F) (gas 6).
Lay the lamb racks in the roasting tin/pan, then scatter the carrots around them. Next, drizzle the olive oil over everything and roast for 10 minutes. Then turn the oven temperature down to 190°C (375°F) (gas 5) and roast for a further 20 minutes, depending how pink you like your lamb.
Slice the lamb into cutlets and serve with the roasted carrots and cannellini beans.