Continental Main Dishes

Sausage and Potato Casserole

Servings

4

Prep Time:

20 mins

Cook Time:

20 - 35 mins

Ingredients

1 yellow bell pepper, chopped
1 green bell peppers, chopped
1 onion chopped
4 sausages
1 large boiled potato
Vegetable oil
Salt & pepper to taste
1 can baked beans
¼ cup water
1 green chili
Parsley

Directions

In a pan, heat some oil. Add all the vegetables and chopped sausages to it and stir well.

Then, Chop the potato and add to the mixture. Add salt and pepper to taste. Then sauté all them.

Add baked beans, green chili and parsley to it. Pour into baking or Casserole pans.

Bake for 20 mins in a preheated oven. Let it cool before serving.

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Eggy Bread BLT

Servings

2

Prep Time:

10 mins

Cook Time:

15 mins

Ingredients

4-8 bacon strips
1 loaf of ciabatta or French baguette bread (if you can’t find these types of bread, any type of loaf of bread will be fine)
4 eggs
2 tbsp milk
1 tbsp light olive oil
2 tomatoes, finely sliced
2 tbsp/25g rocket leaves
1 tbsp Dijon mustard
2 tbsp mayonnaise
A squeeze of tomato ketchup
½ tsp salt
½ tsp freshly ground black pepper

Directions

Crack the eggs into a bowl, add the milk, season with salt and black pepper & beat thoroughly.

Cut the bread into two equal length. Pour onto a large plate and lay the bread, cut the sides down in the eggy mixture. Leave to soak for a minute before turning over.

Heat a large frying pan, add oil and fry the bacon on medium heat till crisp. Remove & drain on a paper towel.

Then, fry your eggy bread. Start with the cut side down & cook for 1-2 minute on medium heat till each piece is golden brown. Turnover and cook for another minute or so.

Now, place the bread on a plate & spread the ketchup on the base slices. Add a layer of tomato, followed by the bacon and the rocket leaves.

Finally, spread the Dijon mustard & mayonnaise onto the top half of the eggy bread slices & assemble all together. Cut at an angle and serve immediately.

Tips:

For vegetarians, you can make this sandwich without bacon. Just add some fresh mozzarella cheese and some caramelized onions (optional)

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Roast Chicken

Servings

4

Prep Time:

35 mins

Cook Time:

95 mins - 2 hrs

Ingredients

One whole chicken, (that's around 1.5 kg)
2 to 3 tbsp Olive oil
2 tbsp fresh rosemary (you can add more depending on taste)
2 tbsp fresh thyme (you can add more depending on taste)
Pinch of a mix of dried herbs
6 to 7 whole garlic pods
Freshly made chicken stock (you can buy the stock from the grocery store)
8 to 10 potatoes (small ones)
2 stalks of celery
2 onions
1 carrot
A brush of butter on top (optional)
1 tbsp Sea salt
2 tbsp black pepper
A cup of already made gravy (optional)

Directions

Wash the chicken, remove the waste from the chicken with the skin on.

Next, Take the garlic pods with the skin on, and smash them with a knife. Stuff the cavity of the chicken with some of the minced garlic.

You can truss the chicken, tie up the legs with a safe twine (if preferred). Add the olive oil to the rosemary and thyme leaves, mix together and pour into a blender using the grate button to grate the together.

Lightly massage the chicken with the flavored olive oil. Sprinkle a bit of the mixed dried herbs too. And some minced garlic. Then, add salt and the black pepper.

Now, pour some chicken stock into the roasting pan. Add chopped celery, carrots and mini potatoes.

Then, put the chicken into the pan with the mixture, it should fit snugly in the pan.

Melt a half stick of butter, brush the top of the chicken with butter. Place the pan in the oven at 190℃/375℉ degrees. Turn the chicken over once or twice. Bake till cooked, golden brown.

Let the chicken rest for ten minutes before you carve it. You can spoon gravy on top or serve as is, either option is delicious!

Tips:

Stock your fridge with home-made chicken stock. Chicken stock can be made from chicken wings, carrot, onion, bay leaf, peppercorns and salt.

Grind your fresh herbs to release their flavor.

Do not salt your chicken way in advance, it will rob all the moisture away from it.

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Whole Roasted Fish

Servings

2

Prep Time:

15 - 25 mins

Cook Time:

1 hr

Ingredients

1 whole fish, raw (weighing around 1 kg)
10-12 cloves garlic
2" knob of ginger
2-3 preserved lemons
Coriander leaves, a handful
Parsley, a handful
1 tsp olive oil
Salt, a pinch
Pepper, a pinch

Directions

Clean, gut and scale the fish. Wash and pat to dry.

Next, in a food processor, blend all the ingredients to a paste. Rub all over the fish inside and out.

Leave the fish to marinate for 15 to 25 mins.

Lay the fish onto a greased baking tray and bake for 45 minutes in a moderate oven.

Once the fish is baked drizzle some oil or lemon juice on it. Let it cool before serving.

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Eggless Pancakes

Servings

4

Prep Time:

5 mins

Cook Time:

25 mins

Ingredients

1 ½ cup flour
2 tsp sugar
½ tsp salt
2 tsp baking powder
1 ½ cup milk
4 tbsp oil
1 ½ tsp vanilla extract

Directions

Mix flour, sugar, salt, baking powder, milk, oil, vanilla extract and enough water to form a smooth paste and of a coating consistency. Add more water if required.

Next, set heat to medium, melt butter in the heated pan 6'-7' diameter or pancake skillet.

Next, scoop full spoons of batter in the pan or skillet, don’t put too butter so as not to be too thick. When the edges of the pancake start lifting on its own and getting brown, turn upside down.

Then, when both sides are cooked, golden brown and fluffy in texture, serve on a plate.

Tips:

You can decorate pancakes with whipped cream and strawberries or serve with a side of eggs and bacon.

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Chicken Pie

Servings

4

Prep Time:

50 mins

Cook Time:

1 hr

Ingredients

Dough:
2 cups all-purpose flour
¾ cup butter (unsalted)
¼ cup cold milk
¼ tsp salt
1 tsp baking powder
1 egg

Filling:
½ kg boneless chicken thighs/strips
2 cups milk
2 tbsp refined flour
1 tbsp butter
1 tsp salt
¼ tsp freshly ground black pepper

Directions

Dough:

Mix the butter, flour, milk, salt and baking powder and knead lightly into soft dough and keep aside for 35 mins.

Filling:

Melt butter, add 2 tsp flour, sauté a little then, add the milk very gradually, stirring vigorously all the time.

Bring to a boil the chicken, add salt and pepper, lower the heat and let simmer for 2 minutes.

Pie:

Roll out a little more than half the dough about 1/4 cm (1/8") thick and cover the base and fold over the sides of the pie dish.

Dust base with flour and fill it with the chicken mixture.

Roll out the other portion of the dough, wet the edges, cover the pie, pressing the edges together, to seal up the mixture (you can create your own design to cover the pie).

Prick with a fork, glaze the surface with the beaten egg and bake in a pre-heated oven for about an hour at 350℉ or until golden.

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Grilled Cheese Sandwich

Servings

2

Prep Time:

5 mins

Cook Time:

20 mins

Ingredients

4 bread slices
1 tsp salt or to taste
¼ tsp black pepper powder
½ cup grated cheese (cheese of your preference, cheddar, white, American)
1 Tbsp chopped coriander leaves
1 Tbsp butter

Directions

Mix cheese, salt, black pepper and coriander. Butter the bread slices.

Then, place half each of the cheese mixture over two slices, on the unbuttered side.

Cover both with the other slices, buttered side on top. Grill and serve.

Tips:

You can use the Kraft (or any brand) cheese slices as well about 2-4 slices per sandwich.

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Cheese Omelette

Servings

1

Prep Time:

5 mins

Cook Time:

10 mins

Ingredients

2 eggs
½ tsp Salt
½ tsp ground black pepper
¼ cup grated cheese (choose cheese according to preference like American white or yellow American, cheddar
or other cheeses)
3 tbsp butter or oil

Directions

Beat the eggs and seasoning together. Heat the butter or oil over skillet. Pour the egg mixture into the pan as soon as the butter melts.

When the underside cooks a little, sprinkle the cheese over the top and bottom side.

Then, fold the omelet over forming a semi-circular shape. When the inside is set, slide onto a plate and serve immediately.

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