Using a sharp knife, cut away all the peel and pith from the grapefruit.
Carefully remove the segments, catching the juice in a bowl. Fry the
bacon chops in a non stick frying pan without any fat, turning them
once, until golden. Add the reserved grapefruit juice and redcurrant
jelly to the pan and stir until melted. Add the grapefruit segments,
then season with pepper and serve hot with fresh vegetables.
8 lean lamb cutlets
1 onion, thinly sliced
2 red peppers, seeded and sliced
14oz can plum tomatoes
1 garlic clove, crushed
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped black olives
salt and ground black pepper
Trim any excess fat from the lamb then fry in a non stick frying pan
without any fat, until golden brown. Add the onion and red peppers to
the pan. cook, stirring for a few minutes to soften, then add the plum
tomatoes, garlic and fresh basil leaves. Cover and simmer for 20 minutes
or until the lamb is tender. Stir in the olives, season to taste with
salt and pepper and serve hot.
2 potatoes
3 tablespoons olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
1 green pepper, thinly sliced
1 red pepper, thinly sliced
6 eggs, beaten
4oz grated mature cheddar cheese
salt and ground black pepper
Do not peel the potatoes, but wash them well. Par-boil them for abo9ut
10 minutes, then drain and when they are cool enough to handle, slice
them thickly. Switch on the grill so that it warms up while you prepare
the rest of the dish. In a large non stick frying pan heat the oil and
fry the onion, garlic and pepper over a moderate heat for about 5
minutes until softened. Add the potatoes and continue frying, stirring
from time to time until the potatoes are completely cooked and the
vegetables are soft. Add a little extra oil if the pan seems rather too
dry.
Pour in half the beaten eggs, then sprinkle over half the grated cheese,
then the rest of the egg. Season with salt and pepper and finish with a
layer of cheese. Continue to cook over a low heat, without stirring,
half covering the pan with a lid to help set the eggs. When the mixture
is firm, flash the pan under the hot grill to seal the top just lightly.
Leave the tortilla in the pan to cool. This helps it firm up further and
makes it easier to turn out. Cut into wedges and serve.
2 large red or yellow onions, thinly sliced
2¼lb potatoes, peeled and thinly sliced
1lb fresh tomatoes, sliced
6 tablespoons olive oil
4oz grated parmesan or cheddar cheese
salt and ground black pepper
2fl oz water
basil leaves to garnish
Preheat oven to 180°C/350°F/gas mark 4. Brush a large baking dish with
oil. Arrange a layer of onions in the dish, followed by layers of
potatoes and tomatoes. Pour on a little of the oil, and sprinkle with
the cheese. season with salt and pepper. Repeat until the vegetables are
used up, ending with an overlapping layer of potatoes and tomatoes. Tear
the basil leaves into pieces and add them among the vegetables. Sprinkle
the top with cheese and a little oil. Pour on the water and bake for 1
hour or until tender. If the top begins to brown too much, place a sheet
of foil on the top of the dish.
2lb medium shrimp, peeled
8oz butter, melted
Juice from ½ lemon
½ teaspoon tabasco sauce
1 tablespoon freshly ground black pepper
½ teaspoon dried oregano
2 teaspoons garlic powder
3 tablespoons Worcestershire sauce
2 cloves garlic, minced
3 teaspoons salt
In a large bowl, combine all of the ingredients. Heat a large frying pan
over a medium to high heat. Transfer the shrimp and sauce to the frying
pan and cook, stirring occasionally, until the shrimp are pink, this
should take about 3 to 5 minutes. Serve immediately.
6 chicken breasts, bone in
4-8oz fresh mushrooms
1 medium onion, chopped
3 tablespoons olive oil
1 can of tomato soup
1 can of golden mushroom soup
4fl oz water
salt and pepper
In a large frying pan, sauté the onions until tender. Add chicken pieces
and cook on medium to high heat for 5 minutes. Add the mushrooms and
cook for another 5-10 minutes until the chicken pieces are browned on
both sides. In a bowl, combine the tomato soup, golden mushroom soup and
water, pour over the chicken and cover. Cook for 1 hour or until chicken
is tender.
