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Main Courses

Beef & Beetroot Stew  

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Pasta Puttanesca

Instructions:

Bring a large pot of lightly salted water to a boil.

Add pasta, and cook for 8 to 10 minutes and drain.
Heat oil in a frying pan over medium heat.

Add the flour to a mixing bowl and season a generous amount of salt and pepper.

Dust the diced chicken in flour seasoned with salt and pepper, and brown in the hot oil.

Once the chicken is browned on all sides, squeeze the juice from one lemon over the cubes.

Stir in the capers, olives, anchovy paste and herbs, and cook for at least 5 minutes.
When chicken is no longer pink, add the diced tomatoes, juice from the remaining lemon, salt, and pepper.

Add pasta and cheese to the pan, and cook, stirring just until heated through.

 



Ingredients:

250 g of dried pasta
3 tablespoons olive oil
500 g of diced boneless chicken breast 
100 g of all-purpose flour
salt and pepper to season
2 lemons
80 g of capers
10-20 olives, pitted and chopped
1/2 teaspoon anchovy paste
5 plumb tomatoes, diced

1 pinch of italian mixed herbs
80 g of Parmesan cheese

 

Equipment:

large pan

frying pan

mixing bowl

sieve

 

Prep/Cooking Time:

approximately 20-25 minutes to prepare and cook

Corned Beef Hash

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Spicy Tomatoe & Bacon Pasta

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Pork Cassarole & Baked Potatoe

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Sweet Potatoe & Chili Beef Pie

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Brociflower Cheese & Honey Carrot Chips

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Spanish Omlette & Salad

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Spaghetti & Meatballs

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Honey Mustard Chicken & Rice

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Gourmet Bean Chilli & Rice

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Hidden Vegetable  Lasagne & Garlic Bread

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Spicy Mushroom Burger, Potatoe Salad & Corn on the Cob

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Salmon & Broccoli Pasta 

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Steake Pie, Roasted New Potatoes & Carrot & Sweede Mash

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Homemade Burger with Coleslaw & Potatoe Wedges

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Chicken Fajitia & Cheesy Nacho's

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Bangers, Creamy Mash & Onion Gravy

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Chicken Chow Mein

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Homemade Pizza

Chickien & Bacon Pasta

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Lancashire Hot Pot

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