Category Archives: Mains

Coconut Chilli Crab Curry – Super easy!

I love curries in winter and this is one of my favourites! Coconut creamy with a punch. Delicious! Just add some steamed rice to it and you have a comfort, almost fine dining, dish!
If you can’t handle really spicy food just add a little bit to your taste.

Give it a try! This recipe serves 4 people
• 2 big Mud Crabs or 4 blue swimmer crabs (uncooked). I highly recommend the Mud Crabs but if you can’t find them or they are more expensive just add some scallops to the curry to have more meat to eat.
• 2 tablespoons oil
• 4 garlic cloves, crushed
• 1 tablespoon grated fresh ginger
• 3 red chilies, chopped
• 1⁄3 cup lime juice
• 1⁄4 cup water
• 2 tablespoons chili sauce (sweet Thai if you don’t like it too spicy)
• 1 tablespoon fish sauce
• 1 tablespoon tomato paste
• 400 ml coconut cream
• 1⁄4 cup chopped fresh coriander (cilantro)
• 3 green onions, sliced
• steamed rice, to serve

1. Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
2. Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
3. In the same wok, stir fry garlic, ginger and chili for 1 minute.
4. Add the juice, waer, sauces and paste and simmer for 2 minutes.
5. Blend in the coconut cream.
6. Bring to the boil then return the crab to the wok.
7. Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
8. Stir in the coriander and onions, then serve at once over steamed rice.

Divine!! You will definitely impress your guests or your husband for that matter!
Enjoy it and please leave your comments below. Happy eating!!

Beef Fillet with Cauliflower Puree, Mushrooms and Wilted Spinach


Looking for a main to impress your guests? Follow this recipe and you will!
It does take time but you won’t regret it. I have made this dish over three times now and it’s definitely one of my favourites!

Preparation time: 25 minutes
Cooking time: 1 hour 50 minutes
Serves: 6 people

1k-piece beef eye fillet, trimmed, trussed
1 tbs olive oil
Salt and pepper, to season
100g unsalted butter
400g button mushrooms, halved
1 garlic clove, crushed
400g spinach, trimmed

Red Wine Sauce
4 oxtail bones
2 tbs olive oil
2 carrots, finely diced
2 sticks celery, finely diced
1 onion, finely diced
1 leek, chopped
2 garlic cloves, crushed
6 Swiss brown mushrooms, quartered
500ml (2 cups) beef stock
250ml (1 cup) red wine
6 white peppercorns
2 bay leaves
3 thyme springs
3 parsley springs

Porcini crumbs
3g dried porcini
100g (1 cup) sourdough breadcrumbs
1 tbs olive oil

Cauliflower puree
60g butter
2 tsp olive oil
300g cauliflower florets
1 small onion, finely chopped
250ml (1 cup) milk
125ml (1/2 cup) cream

1. Preheah oven to 220C. To make sauce, place oxtail bones on an oven tray and roast for 30 minutes or until browned.

2. Heat oil in a large stockpot over medium-high heat. Add vegetables and cook, stirring for 5 minutes or until softened. Add oxtail bones and remaining ingredients. Simmer for 30 minutes or until reduced by half. Strain mixture through a fine sieve, into a bowl, discarding solids. Return sauce to pot over medium heat and simmer for 10 minutes or until thickened slightly.

3. Reduce heat to 200C. Brush beef all over with oil and season. Heat a large frying pan over high heat. Add beef and cook, turning, for 6 minutes or until browned all over. Transfer beef to an oven tray and roast for 35 minutes. Remove from oven and set aside, loosely covered with foil, for 20 minutes to rest.

4. Meanwhile, to make porcini crumbs, reduce oven to 150C. Using a mortar and pestle, grind porcini with 1 pinch of salt and pepper to a fine powder. Combine breadcrumbs, porcini mixture and oil in a small bowl. Place on an oven tray in a single layer and bake for 10 minutes or until crisp and golden.

5. To make cauliflower puree, heat butter and oil in a medium saucepan over medium heat. Add cauliflower and onion and cook, stirring, for 5 minutes or until softened but not browned. Add milk and simmer, covered, for 10 minutes or until softened. Drain, then blend cauliflower with cream until smooth. Season.

6. Melt half of the butter in a medium frying pan over medium heat. Add mushrooms and cook for 5 minutes or until tender. Stir in garlic and cook for 1 minute or until fragrant. Season.

7. Melt remaining butter in a small saucepan over medium heat. Add spinach and cook, tossing for 1 minute or until wilted. Season.

8. Divide cauliflower puree among serving plates. Top with spinach. Discard string from beef and slice, then place on top of spinach. Dot mushrooms on plate and pour over sauce. Sprinkle over crumbs to serve.

A delicious main!! Enjoy it!!

Roast lemon chicken with sicilian olives

Lemon chickengrilled veggies

Nothing better in summer than a nice light chicken recipe with grilled vegetables.. This recipe is easy to make, it only takes 45-50 minutes to be cooked in the oven but you can always make it the night before and enjoy it for lunch the following day.

It serves 4 people and you will need:

1/3 cup (80ml) extra virgin olive oil
4 large onions, halved, thinly sliced
1 heaped tbs fresh thyme leaves, plus 8 small thyme springs
8 skinless chicken thigh cutlets
Plain flour, to dust
1-2 lemons, scrubbed, thinly sliced, seeds removed
1 1/2 cups (375ml) chicken stock
24 Sicilian or other large green olives

Heat 2 tbs of the oil in a large frypan over medium-low heat. Add onion and garlic and cook, stirring, for 20-25 minutes until soft and pale golden. Season, then stir in thyme leaves. Spread onion over the base of a roasting pan that will fit the chicken snugly in a single layer. Sprinkle over the thyme springs, then set aside.
Preheat oven to 190C. Heat remaining oil in the same frypan over medium-high heat. Dust chicken in flour, shaking off excess, then cook in 2 batches for 3-4 minutes each side until golden-brown.

Arrange chicken over onion, then overlap 2 lemon slices on each. Squeeze over the juice from any remaining lemon slices.

Meanwhile, bring stock to the boil in a saucepan then pour around the chicken. Cook in the oven, uncovered, for 40-45 minutes – adding olives after 30 minutes and basting with stock 2-3 times – until chicken is golden and cooked. Stand in the pan for 5 minutes, then transfer chicken, onion, olives and juices to a deep platter to serve.

You can serve it with grilled vegetables and bread slices to mop up the juices. Yummm!!!

Please let me know what you think about this recipe and Happy Eating!!