Main Course Salad Recipes

Top 14 Main Course of a Meal

Last Updated on January 22, 2021 by Nazmin Sarker

1. Beef with Ginger And Garlic

0.20* £ £ 510 cals

plus 1 hour marinating

beef with ginger and garlic

Serves 2

  • 350 g (12 oz) fillet steak
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely grated
  • 1 garlic clove, skinned and crushed
  • 150 ml (I pint) dry sherry
  • 30 ml (2 tbsp) soy sauce
  • 2 medium carrots
  • 15 ml (1 tbsp) vegetable oil
  • 30 ml (2 tbsp) cornflour,
  • 2.5 cm (tsp) light soft brown sugar

Instructions:

  • Cut the steak across the grain I into 1 cm ( inch) strips, and put it into a bowl. Mix the ginger with the garlic, sherry, and soy sauce, then pour over the steak, making sure that all the meat is coated. Cover and leave to marinate for at least 1 hour. Using a potato peeler, cut the carrots into thin slices lengthways.
  • Put the oil in a large bowl and cook on HIGH for 1 minute or until hot. Using a slotted spoon, remove the steak from the marinade and stir it into the hot oil. Cook on HIGH for 1-2 minutes or until the steak is just cooked, stirring once.
  • Meanwhile, blend the cornflour and the sugar with a little of the marinade to make a smooth paste, then gradually blend in all of the marinades.
  • Stir the carrots into the steak and cook on HIGH for 1-2 minutes, then gradually stir in the cornflour and marinade mixture. Cook on HIGH for 2-3 minutes until boiling and thickened, stirring frequently. Serve with rice.

2. Spicy Mini Meatballs With Tomato And Coriander Sauce

0.25 515 cals

spicy mini meatballs with tomato and coriander sauce

Serves 2

  • 1 small onion, skinned and quartered I garlic clove, skinned and crushed
  • 25 cm (1 inch) piece of fresh root ginger, peeled and crushed
  • 350 g (12 oz) lean minced beef
  • 15 ml (1 tbsp) mango chutney
  • 2.5 ml (1 tsp) ground cumin
  • 2.5 ml (1 tsp) ground coriander
  • 30 ml (2 tbsp) chopped fresh coriander salt and freshly ground pepper
  • 1 egg,
  • size 6, beaten
  • 200 g (7 oz) can tomatoes
  • 15 ml (1 tbsp) chicken stock
  • 10 ml (2 tsp) tomato purée
  • 5 ml (1 tsp) sugar fresh coriander, to garnish

Instructions:

  • Put the onion, garlic, and ginger in a blender and food processor combo and liquidize until very finely chopped.
  • Add the beef, chutney, cumin, 2 ground coriander, and half the fresh chopped coriander and season with salt and pepper. Pour in the egg and blend until well mixed.
  • Shape the mixture into 16 – small balls. Arrange in a single layer in a shallow dish. Cook on HIGH for 5-6 minutes or until the meat is cooked, rearranging once during cooking. Leave to stand, covered, while making the sauce.
  • To make the sauce, put the baked tuna stuffed tomatoes and their juice into a large bowl. Stir in the chicken stock, tomato purée, sugar, salt, and pepper.
  • Cook on HIGH for 5 minutes, stirring occasionally, then stir in the remaining fresh coriander and cook on HIGH for 2-3 minutes or until the sauce is reduced and thickened.
  • Cook the meatballs on HIGH O for 1-2 minutes or until reheated. Serve the meatballs with the sauce, garnished with coriander.

3. Honey Roast Gamon

0.30* 420-560 сals

*plus 10 minutes standing time

honey roast gamon

Serves 6-8

  • 1.4 kg (3 lb) gammon or collar
  • 30 ml (2 tbsp) clear honey
  • 30 ml (2 tbsp) orange marmalade few drops of Tabasco sauce

Instructions:

  • Weigh the gammon and I calculate the cooking time, allowing 7-8 minutes per 450 g (1 lb). Put the gammon in a roasting bag. Seal the end and prick the bag in several places. Stand on a roasting rack and place in a large shallow dish. Cook on HIGH for the calculated cooking time.
  • Five minutes before the end of the cooking time, remove the rind from the gammon and discard. Mix the honey, marmalade, and Tabasco together and brush all over the joint. Continue cooking, uncovered, for the remaining time, brushing frequently with the marinade.
  • Cover tightly with foil and leave to stand for 10 minutes before serving hot or cold.

4. Lamb With Aubergine And Mini

100 £ £* 338 cals

lam with aubergine and mini

Serves 4

  • 1 large aubergine, weighing about
  • 400 g (14 oz) salt and freshly ground pepper
  • 450 g (1 lb) lean boneless lamb, such as fillet or leg
  • 30 ml (2 tbsp) olive oil
  • 397 g (14 oz) can tomatoes, drained a few allspice berries, crushed small bunch of fresh mint

Instructions:

  • Cut the aubergine into 2.5 cm (1 inch) cubes. Put in a colander, sprinkling each layer generously with salt. Stand the colander on a large plate, cover with a small plate, and place a weight on top. Leave for about 20 minutes to extract the bitter juices.
  • Meanwhile, trim the meat of all excess fat and cut into 2.5 cm (1 inch) cubes. Rinse the aubergine and pat dry.
  • Heat a large browning dish on HIGH for 5-8 minutes or according to manufacturer’s
    instructions.
  • Put the oil in the browning T dish, then quickly add the meat. Cook on HIGH for 2 minutes.
  • Turn the pieces of meat over – and cook on HIGH for a further 2 minutes. Add the aubergine to the browning dish and cook on HIGH for 5 minutes, stirring once.
  • Add the tomatoes, breaking O them up with a fork, the allspice and I
    pepper to taste. and cook on HIGH for about 15 minutes or until the lamb and aubergine are very tender, stirring occasionally.
  • Coarsely chop the mint and stir into the lamb with salt to taste. Re-cover and cook on HIGH for 1 minute.

5. Calf’s Liver With Apple, Bacon, And Sage

0.25££ 572 cals

calf's liver with apple bacon and sage

Serves 2

  • 225 g (8 oz) calf’s liver, sliced
  • 15 ml (1 tbsp) plain flour salt and freshly ground pepper paprika
  • 15 g(Goz) butter or margay
  • 3 rashers streaky bacon, rinsed
  • 1 red eating apple
  • 1 medium onion, skinned and thinly sliced
  • 200 ml (7 fl oz) medium dry cider
  • 30 ml (2 tbsp) soured cream
  • 5 ml (1 tsp) chopped fresh sage or
  • 2.5 ml (2 tsp) dried fresh sage, to garnish

Instructions:

  • Cut the liver into thin strips, trimming away all ducts and gristle. Coat in the flour and season well with salt, pepper, and paprika.
  • Cut the bacon into thin strips. Core the apple, cut into rings, then cut each ring in half.
  • Put the oil and the butter into a shallow dish and cook on HIGH for 30 seconds or until the butter melts.
  • Stir the onion and bacon into the fat and cook on HIGH for 5–6 minutes, or until the onion is softened, stirring frequently. Liver and cook on HIGH for 1-2 minutes or until the liver just changes color, stirring occasionally. Stir in the apple slices and the cider and cook on HIGH for 2-3 minutes or until the liver is tender, stirring occasionally.
  • Remove the liver, bacon, apple, and onion with a slotted spoon and transfer to a warmed serving dish.
  • Stir in the remaining cider, the cream, and the sage and cook on HIGH for 4-5 minutes or until thickened and reduced. Adjust the seasoning, if necessary.
  • Cook the liver and apple mixture on HIGH for 1 minute to reheat, if necessary, then pour over the sauce. Garnish with sage and serve immediately.

6. Kidney And Bacon Kebabs

[0. 30]£ 344 cals cals

kidne and bacon kebabs

Serves 4

  • 700 g (1} 1b) lamb’s kidneys
  • 8 streaky bacon rashers, rinded
  • 100 g (4 oz) button mushrooms vegetable oil
  • 45 ml (3 tbsp) dry sherry salt and freshly ground pepper

Instructions:

  • Remove the outer membranes from the kidneys and discard. Split each kidney in half lengthways and, using scissors, remove and discard the core. Prick each kidney twice with a fork to prevent them from popping during cooking.
  • Stretch the bacon rashers, using the back of a knife, and cut each in half widthways. Roll up to make 16 bacon rolls.
  • Thread the kidneys, bacon rolls, and mushrooms on to eight wooden skewers. Arrange on a roasting rack in a single layer, then stand the rack in a large shallow dish. Brush with a little vegetable oil. Cook on HIGH for 8-9 minutes, rearranging and turning once.
  • Remove the kebabs from the cooker and transfer to a serving dish. Add the sherry to the juices collected in the dish and cook on HIGH for 3-4 minutes until boiling and slightly reduced. Season to taste with salt and pepper, then strain over the kebabs. Serve immediately.

7. Park And Vegetables

0.10* £ 483 cals

plus 30 minutes marinating

park and vegetables

Serves 4

  • 30 ml (2 tbsp) vegetable oil
  • 60 ml (4 tbsp) soy sauce
  • 15 ml (1 tbsp) dry sherry
  • 12.5 ml (2 tsp) cornflour
  • 6.25 ml (1 tsp) sugar
  • 2.5 ml 6 tsp) finely chopped fresh ginger or
  • 1.25 ml ( tsp) ground ginger
  • 1 garlic clove, skinned and crushed
  • 450 g (1 lb) pork fillet, cut into thin strips
  • 2 large carrots, peeled and cut into thin strips
  • 1 green pepper, cut into thin strips
  • 3 spring onions, cut into
  • 2.5 cm (1 inch) lengths
  • 225 g (8 oz) mushrooms, sliced cooked rice, to serve

Instructions:

  • Stir the oil, soy sauce, sherry, cornflour, sugar, ginger, and garlic together in a large bowl. Add the pork, mix well, and leave to marinate for at least 30 minutes.
  • Stir in the remaining ingredients and cook on HIGH for 7-8 minutes until the pork is tender and the juices run clear and the vegetables are tender but still firm, stirring occasionally. Serve with cooked rice.

8. Sage And Bacon Stuffed Pork

10.40*f 698–930 cals

plus 10 minutes standing time

sage and bacon stuffed pork

Serves 6-8

  • about 1.8 kg (4 lb) boned loin of pork
  • 8 streaky bacon rashers, rinded
  • 12 fresh sage leaves
  • 2 garlic cloves, skinned and cut into slivers salt and freshly ground pepper fresh sage, to garnish.

Instructions:

  • Cut the rind off the pork, together with all but a very thin layer of fat next to the meat. Score the remaining fat with a sharp knife.
  • Turn over the meat and lay half of the bacon, the sage leaves, and the garlic over the flesh. Season well with salt and pepper. Roll up and lay the remaining bacon on top.
  • Secure the joint with fine string. Weigh the joint and calculate the cooking time allowing S minutes per 450 g (1 lb). Place on. 2 roasting rack, bacon side down, and cover with a split roasting bag. Stand the rack in a shallow dish to catch the juices. Cook on HIGH for half of the calculated cooking time, then turn over and cook for the remaining time.
  • Wrap tightly in foil and leave to stand for 10 minutes. Serve cut into slices, garnished with fresh sage leaves.

Gravy

Gravy to serve with the joint is best made conventionally while the meat is standing. Transfer 30 ml (2 tbsp) fat (collected in the dish after cooking) to a saucepan, then stir in 20 ml (4 tsp) flour.

Cook for 2-3 minutes until brown, stirring all the time, then pour in 450 ml ( pint) beef stock and season to taste with salt and pepper. Bring to a boil and simmer gently.

9. Roast Chicken

0.45* 400 cals

* plus 10–15 minutes standing time

Roast Chicken

Serves 4

Instructions:

  • Season the inside of the chicken with salt and pepper. Place herbs inside the chicken and stuff the neck end if wished.
  • Truss the chicken into a neat compact shape using fine string. Weigh the bird and calculate the cooking time allowing 8-10 minutes per 450 g (1 lb).
  • Stand the bird on a roasting rack, breast side down, and stand the rack in a shallow dish to catch the juices. Cover with a split roasting bag and cook for half of the calculated time. Turn over, recover, and continue to cook for the remaining time.
  • Cover tightly with foil and T leave to stand for 10-15 minutes before serving. Brown and crisp under a hot grill, if liked.

See Also: Veal Roast Recipe Slow Cooker

Roast Chicken

Because it cooks so quickly and the method of cooking uses moist rather than dry heat, the skin of roast chicken will not be very brown, nor will it be crisp. To help it brown a little and to reduce splattering, cover with a split roasting bag. (See also the best meat mixer). Commercially prepared browning agents are available, or paprika, honey, soy sauce, or Worcestershire sauce may be brushed or sprinkled onto the skin before cooking. To achieve brown and crisp skin, simply cook under a hot grill for a few minutes.

10. Marinated Chicken With Peppers And Marforam

0.15* £ 655 cals

plus 30 minutes marinating

marinated chicken with peppers and marforam

Serves 2

  • 2 chicken breast fillets, skinned
  • 1 garlic clove, skinned and crushed
  • 10 ml (2 tsp) lemon juice pinch of sugar
  • 45 ml (3 tbsp) olive or vegetable oil
  • 15 ml (1 tbsp) chopped fresh marjoram or
  • 5 ml (1 tsp) dried
  • 1 small onion, skinned and thinly sliced into rings salt and freshly ground pepper
  • 1 small yellow pepper, red pepper, cored, seeded, and coarsely chopped
  • 50 g (2 oz) black olives, halved and stoned
  • 15 ml (1 tbsp) capers fresh marjoram, to garnish

Instructions:

  • Cut the chicken breasts in half widthways, and put into a shallow dish just large enough to hold them in a single layer.
  • Put the garlic, lemon juice, and sugar in a small bowl and whisk together. Gradually whisk in the oil. Stir in the marjoram, onion rings, salt, and pepper.
  • Pour over the chicken, cover, and leave to marinate for at least 30 minutes.
  • Meanwhile, put the peppers 4 into a shallow dish with 30 ml (2 tbsp) water, cover, and cook on HIGH for 5-6 minutes or until the peppers are just soft, stirring occasionally. Drain and set aside.
  • To cook the chicken, cover and cook on HIGH for 5-6 minutes or until the chicken is tender, turning once.
  • Add the peppers, olives, and O capers and cook on HIGH for 1-2 minutes or until heated through, stirring once. Serve immediately, garnished with fresh marjoram.

See Related: Broiled Chicken Recipe and Turkey

11. Sole And Spinagh Roulades

0.15 £ £ 255 cals

sole and spinagh roulades

Serves 4

  • 12 sole fillets, each weighing about
  • 75 g (3 oz), skinned
  • 5 ml (1 tsp) fennel seeds, crushed salt, and freshly ground pepper
  • 12 spinach or sorrel leaves, washed
  • 15 ml (1 tbsp) dry white wine
  • 45 ml (3 tbsp) Greek strained yogurt pinch of ground turmeric spinach or sorrel leaves, to garnish

Instructions:

  • Place the sole fillets, skinned side up, on a chopping board. Sprinkle with the fennel seeds and season to taste with salt and pepper. Lay a spinach or sorrel leaf, vein side up on top of each fillet, then roll up and secure with a wooden cocktail stick.
  • Arrange the fish in a circle around the edge of a large shallow dish and pour over the wine. Cover and cook on HIGH for 6-7 minutes until tender. Using a slotted spoon, transfer the fish to a serving plate.
  • Gradually stir the yogurt and turmeric into the cooking liquid. Season to taste with salt and pepper and cook on HIGH for 1-2 minutes until slightly thickened, stirring occasionally. Serve the roulades with a little of the sauce poured over, garnished with spinach or sorrel leaves.

12. Mixed Seafood With Saffron Sauce

0.20£ £ 167 cals

mixed seafood with saffron sauce recipe

Serves 4

  • large pinch of saffron
  • 50 ml (2 fl oz) dry white wine strip of orange rind
  • 1 bar leaf
  • 4 plaice quarter-cut fillets, each weighing about
  • 50 g (2 oz)
  • 450 g (1 lb) cod fillet
  • 4 cooked unpeeled jumbo prawns (optional)
  • 15 ml (1 tbsp) Greek strained yogurt salt and freshly ground pepper fresh herbs, to garnish

Instructions:

  • Put the saffron, wine, orange rind, and bay leaf in a small bowl. Cook on HIGH for 2-3 minutes or until boiling. Set aside to infuse while cooking the fish.
  • Skin the plaice fillets. Lay them flat, skin side down, on a board or work surface. Dip your fingers in salt and grip the tail end, then separate the flesh from the skin at this point with a sharp knife. Work the knife slowly between the skin and flesh using a sawing action until the opposite end of the fillet is reached. Cut each fillet in half width ways. Skin and cut the cod fillets into large chunks.
  • Arrange the fish and prawns, if – using, in a single layer in a large shallow dish, placing the thinner pieces and the prawns towards the center.
  • Pour over 30 ml (2 tbsp) of the Tinfused sauce. Cover and cook on HIGH for 5-6 minutes or until the fish is tender. Transfer the fish to four warmed serving plates.
  • Strain the remaining wine mixture into the cooking juices remaining in the dish and stir in the yogurt. Season to taste with salt and pepper. Cook on HIGH for 1-2 minutes or until hot. Pour over the fish, garnish with herbs and serve immediately.

13. Fresh Pasta With Gourgettes And Smoked Trout

0.20 £ £ 566 cals

fresh pasta with gourgettes and smoked trout

Serves 2

  • 2 medium courgettes
  • 15 ml (1 tbsp) olive oil pinch of saffron
  • 225 g (8 oz) fresh spinach making pasta in a rice cooker, such as tagliatelle salt and freshly ground pepper
  • 1 smoked trout, weighing about
  • 225 g (8 oz)
  • 150 ml (1 pint) crème fraîche or double cream
  • 30 ml (2 tbsp) black lumpfish roe fresh herb sprigs, to garnish

Instructions:

  • Cut the courgettes into very thin diagonal slices. Cut each alt. Put the courgettes, oil, and saffron in a medium bowl and cook on HIGH for 1 minute, stirring once.
  • Put the spinach paste and salt to taste in a large bowl. Pour over enough boiling water to cover by about 2.5 cm (1 inch). Cover and cook on HIGH for 3-4 minutes or until almost tender. Leave to stand, covered, while finishing the sauce. Do not drain.
  • To finish the sauce, flake the trout flesh, discarding the skin and bones. Stir into the courgettes with the crème Fraiche or cream and salt and pepper to taste. Cook on HIGH for 2 minutes until hot and slightly thickened.
  • Drain the pasta and return to the large bowl. Pour over the sauce and toss together to mix. If necessary, reheat the sauce and pasta together on HIGH for about 2 minutes. Transfer the pasta to four plates, top each with a spoonful of lumpfish roe and garnish with a herb sprig.

14. Bean Goulash

0.40 164-242 cais

bean goulash

Serves 4-6

  • 100 g (4 oz) black-eye beans, soaked overnight
  • 100 g (4 oz) aduki beans, soaked overnight
  • 15 ml (1 tbsp) vegetable oil
  • 1 garlic clove, skinned and crushed
  • 1 yellow pepper, seeded and roughly chopped
  • 10 ml (2 tsp) caraway seeds, lightly crushed
  • 15 ml (1 tbsp) paprika
  • 397 g (14 oz) can chopped tomatoes
  • 175 g (6 oz) mushrooms, thickly sliced
  • 60 ml (4 tbsp) natural yogurt salt and freshly ground pepper chopped fresh parsley, to garnish

Instructions:

  • Drain the beans, rinse well / under cold running water, and put in a large bowl. Pour over enough boiling water to cover by about 2.5 cm (1 inch). Cover and cook on HIGH for 25-30 minutes or until tender. Leave to stand, covered. Do not drain.
  • Meanwhile, put the oil, garlic, yellow pepper, caraway seeds, and paprika in a large serving bowl. Cover and cook on HIGH for 2 minutes, stirring once.
  • Drain the beans, rinse with boiling water and add to the pepper with the tomatoes and mushrooms. Re-cover and cook on HIGH for 8-10 minutes, stirring once.
  • Stir in 30 ml (2 tbsp) of the yogurt and season to taste with salt and pepper. Drizzle the remaining yogurt on top and sprinkle with the parsley. Serve hot with brown rice.

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