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Hazelnuts: Preheat the oven to 180 ° C

  • The risotto:
  • 1 shallot
  • Chicken leg
  • 320g special risotto rice
  • 10cl white wine
  • 1 litre of hot bouillon with spices
  • ½ bunch of chives
  • 10cl single cream
  • ½ tub of ricotta
  • 1 piece fresh parmesan
  • 1 lemon
  • olive oil
  • salt and pepper
  • The squid:
  • 4 small squid
  • dash of olive oil
  • 1 small shallot
  • Chicken leg
  • salt and pepper
  • The presentation:
  • bunch of asparagus
  • few sprigs of chives
  • pink peppercorns
  • lemon zest
  • whole hazelnuts
  • parmesan
4/5 (97 Votes)

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Idea for a meal on its own or as a side dish

  • 110gms (cooked) Bulgur Wheat (A bit wet following pack instruction, would use less water or cook like rice in microwave cooker)
  • 1/2 yellow pepper chopped (or your choice of colour)
  • 2-3 Spring Onions chopped
  • Small tin of chickpeas drained & rinsed (I would actually use a large tin)
  • Peppered Mackerel, Tuna etc. (Your Choice)
3.6/5 (103 Votes)

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Heat the oil in a large pan and add the onion, garlic, ginger, chillies, coriander and turmeric

  • 2 tbsp sunflower oil
  • 2 onions, peeled and sliced
  • 4 garlic cloves, peeled and crushed
  • 5cm root ginger, peeled and chopped
  • 2 green chillies, deseeded and chopped
  • 1 tbsp ground coriander
  • ½ tsp turmeric
  • 450g chicken breast, diced
  • 10 tomatoes, diced
  • 150g natural yogurt
  • 120g fresh spinach leaves
  • 1 tsp garam masala
3.3/5 (121 Votes)

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Slice the chicken breast and marinate with salt sugar and cooking wine

  • 4 Chicken Breasts
  • 4 Lemons
  • 2g Sugar
  • 2g Salt
  • Drop Cooking Wine
  • Breadcrumbs (enough to cover the chicken)
  • 3 tbsp. Custard Powder
  • 3 tbsp. Corn flour
  • 4 tsp White Pepper
  • A Drizzle Orange Juice
3.3/5 (123 Votes)

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Remove skin and veins from liver, and wash clean

  • 1 lb deer liver, cut into thin slices
  • flour
  • 1 C onions, sliced
  • 1 can of tomatoes (approx. 1.5 C)
  • 1 green pepper, sliced
  • salt & pepper to taste
  • 1 tsp hot sauce
3.5/5 (149 Votes)

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Mix the Flour & Margarine to a breadcrumb mixture

  • For Pastry:
  • 6oz Plain Flour
  • 2oz Margarine
  • 1 Egg
  • Small drop of Water
  • For Filling:
  • 400g Stewing Steak
  • Gravy
  • Milk for glazing the pie
3.6/5 (97 Votes)

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Put the flour in the bowl and add the egg and a little of the milk

  • 1 mug plain flour
  • 3 eggs beaten
  • ½ mug milk
  • 1 mug water
  • 2 tbsp oil
  • butter to fry
  • 1 garlic clove crushed
  • 1 onion
  • 2 carrots sliced
  • 6-8 green beans
  • florets of broccoli
  • 2 tomatoes diced
  • 4-5 mushrooms halved
  • 1 tsp mixed herbs
3.2/5 (174 Votes)

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Preheat the oven to 200°C/400°F/Gas 6

  • 8 slices Parma ham
  • 8 lemon sole fillets, skinned
  • 2 tbsp pesto
  • 2 lemons, cut into wedges
  • 2 tbsp olive oil
  • 500g baby new potatoes
  • 25g butter
  • 4 tbsp crème fraîche
  • 1 tbsp fresh dill, chopped
3.3/5 (121 Votes)

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This is a perfect one pot meal

  • Pre cooked rice - 2 1/2 cups
  • Mixed Sprouts - 1/2 cup
  • Mushroom - 150 gms
  • Red Chilli powder - 1 tsp
  • Pav bhaji masala - 1 tbsp
  • Cloves - 4
  • Cardamom - 2
  • Oil - 2 tbsp
  • Salt to taste
3.2/5 (129 Votes)

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Clean the asparagus and steam in a microwave for 2-3 minutes

  • 250g risotto rice
  • 1/2l vegetable stock
  • 1/2 onion
  • bunch of asparagus
  • 1 glass white wine
  • 2 tbsp extra virgin olive oil
  • saffron
3/5 (142 Votes)

By

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

  • 400g new potatoes, halved if large
  • 2 tbsp olive oil
  • 8 asparagus spears, trimmed and halved
  • 2 handfuls cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 2 salmon fillets, about 140g/5oz each
  • handful basil leaves
2.9/5 (151 Votes)

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Hearty and filling

  • 1 onion
  • 2 carrots
  • 1 parsnip
  • ½ swede
  • 200g mushrooms
  • 450g stewing beef
  • 250ml of ale
  • Beef stock
  • 2 Bay leaves
  • 1 tsp dried allspice
  • 1 tsp dried rosemary
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 tbsp plain flour
  • salt and pepper to taste
2.5/5 (185 Votes)

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Beef and ale stew Risotto with green asparagus, squid, hazelnuts and Parmesan