Meal Types Archives: Main Courses

  • Chicken Zanzibar by Patti Sloley


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  • Cauliflower Pizza Crust


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  • Red Lentil Dhal (submitted by Ian Simm)


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  • Shrimp Creole


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  • Cajun CafĂ© Brulot


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  • Thai Stir-fried Noodles with Chicken


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  • Seven Seas Chicken Noodles with Crispy Omelette


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  • Fish Curry


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  • Chicken with dried Fenugreek Leaves – Chicken Methi


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  • Mancha Manteles Enchiladas


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  • Mango Chutney


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  • Chermoula Fish Pie


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  • Mulled White Wine


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  • Bobotie


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  • Swiss Cheese Fondue


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  • Spanish Meatballs


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  • Chicken Cardamom Masala with Basmati Rice


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  • Chicken & Smoked Sausage File Gumbo


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  • Sri Lankan Beef & Tamarind Curry


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  • Spiced Pork


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  • Tanzanian Banana & Yam Stew


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  • Five-spice Chinese Chicken


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  • Berbere Pumpkin Stew


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  • Chicken Tagine with Dates & Honey


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  • Vietnamese Beef Kho


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  • Chicken & Chorizo Bravas


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  • Duck in Chinese Sichuan Plum & Mandarin Sauce


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  • Cajun Jambalaya


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  • Thai Prawn Panang


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  • Indonesian Beef Rendang


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  • Mexican Pork Manchamantel


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  • Indian Jeera & Tamarind Daal


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  • Szechuan-style Chow Mein Noodles


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  • Moroccan Fennel & Apricot Tagine


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  • Sri Lankan Prawn Curry


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  • Gallo Pinto – Spiced Rice and Beans with Red Peppers


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  • Spanish omelette

    Spanish Omelette with Ras-el-Hanout


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  • Tuscan pasta – Pasta con sugo di Franco


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  • Malaysian Prawn Laksa


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  • Spinach & Sweet Potato Curry


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  • Cajun Blackened Salmon


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  • Lemon Myrtle Curry Sauce with Fish Fillet


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  • Chicken Fajitas


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  • Blackened Organic Salmon Steaks


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  • Vegetable Tagine


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  • Kedgeree


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  • Spiced Persian Meatballs


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  • Paella


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  • Pilau Rice


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  • Aji de Fideo


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  • Malaysian Lamb Curry – submitted by Phil Morant


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  • Creamy Smoked Salmon Pasta


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  • Quick Mumbai Potatoes by Manju Malhi


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  • Pan-fried fish with Chermoula


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  • Thai Pork Patties with Mango Chilli Salsa


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  • Five-spice Fish, Maacher Panch Phoran (by Manju Malhi)


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  • Prawns Pimenton Bravas (submitted by Jack Hill)


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  • Fried Fish with Tamarind Sauce (Pla Rad Prik)


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  • Goat Curry (submitted by Guy Wells)


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  • Malaysian Curry (submitted by Richard Nicholas)


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  • Cajun Blackened Chicken Recipe


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  • Chicken Chat (submitted by Cath Homer)


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  • Sri Lankan Fish Curry (submitted by Christine Harris)


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  • Cod Fish Gumbo (submitted by Rachel Kilgallon)


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  • Chicken with Ras-el-hanout (submitted by Maureen Crabb)


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  • Lamb (or Chicken) Rogan Josh


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  • Persian Cauliflower Kuku


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  • Lamb Biryani


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  • Chicken Dhansak


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  • Goan Pork Vindaloo


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  • Chicken Jalfrezi


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  • Chicken (or Lamb) Dopiaza


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  • Chicken Korma


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  • Aubergine curry with tomatoes, ginger and fennel seeds (from Rick Steins Far Eastern Odyssey)


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  • Crab with tamarind sauce – Cua rang voi sot (from Rick Steins Far Eastern Odyssey)


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  • Glastonbury Jerk Chicken (from ‘The Camping Cookbook’ by Annie Bell)


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  • Grilled Sardines (from ‘The Camping Cookbook’ by Annie Bell)


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  • Middle Eastern Lamb Chops (from ‘The Camping Cookbook’ by Annie Bell)


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  • Turlu Turlu (by David Hall)


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  • Moroccan Stuffed Chicken with Roast Fennel (by David Hall)


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  • Chicken with Dukkah (Submitted by Tony Roome)


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  • Spicy Pork and Beef Meat balls in Tomato Sauce (Submitted by Chris Farthing)


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  • Parsnip, Pea and Carrot Curry (submitted by Darren Singh Mann)


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  • West Indian Chicken (submitted by Jo Bryan)


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  • African Curried Buffalo (submitted by Jamie Hodges)


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  • Freya’s Roast Chicken and Vegetable Bulgar Wheat Bonanza (Submitted by Freya Erickson)


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  • Chilli Bean Wrap Bake (Submitted by Claire Oakes)


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  • Spiced Winter Lentil Soup with Zahtar (Submitted by Shaun Kelly)


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  • Moghul Chicken Korma (submitted by Siobhan Crossen)


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  • Puerco Pibil (Submitted by Robert Hewitt)


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  • Toasted bread salad with sumac (by Ghillie Basan)


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  • Potato curry with yogurt (by Ghillie Basan)


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  • Hot and sour fish soup (by Ghillie Basan)


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  • Indian lentils with ginger and coconut milk (by Ghillie Basan)


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  • Malaysian Chicken Curry with Coconut and Chilli Relish (by Ghillie Basan)


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  • Indonesian yellow prawn curry (by Ghillie Basan)


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  • Javanese Lamb Curry (by Ghillie Basan)


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  • Pork with Basil and Chilli


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  • Tfaia tagine with onions, browned almonds and eggs (by Ghillie Basan)


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  • Kefta tagine with eggs and roasted cumin (by Ghillie Basan)


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  • Tangy sichuan chicken/bean curd


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  • Salata Mishwiyya


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  • Mahshi Malfuf (Malfouf)


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  • Spice Rubbed fish


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  • Tunisian Spiced Fish


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  • Creole Jambalaya


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  • Chicken Goan Xacuti


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  • Salmon with Pink and Green Peppercorns Sauce


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  • Tamarind Fish Marinade


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  • Juniper and Garlic Roasted Duck


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  • Red Snapper with Pink Peppercorn Cream


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  • Pho


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  • Thai Shrimp Soup


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  • Thai Coconut and Rainbow-Pepper Chicken Soup


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  • Vegetable Tempering


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  • Tempering spices for vegetables, meat or fish


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  • Moroccan Lamb


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  • Moroccan Ras-el-Hanout Couscous with Roasted Vegetables


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  • Chicken Bastilla


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  • Moroccan Chicken & Apricot Bake


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  • Tabouleh Salad


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  • Yemenite Soup


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  • Spicy Marinade


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  • Pilaf-Stuffed Onions


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  • Persian Rice


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  • Iraqi Sauteed Liver


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  • Kookoo Sabzi (Arabian Savoury Cakes)


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  • Lamb Khouzi


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  • Baked Chicken and Onions with Sumac


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  • Seafood Pasilla Chilli


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  • Turkey Mole


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  • Mexican Fish Rub


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  • Saffron Risotto


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  • Scallops, Spinach and Mushrooms with Fennel Saffron Cream


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  • Paella Valenciana


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  • Roasted Red Pepper and Pimenton Sauce


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  • Lombok Chicken Curry


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  • Green Beans in Coconut Sauce


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  • Hot Green Tamarind Chicken


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  • Seven Seas Smoked Chicken


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  • Spiced Spinach and Onions


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  • Saffron Rice


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  • Sambhar – Lentil Curry


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  • Prawn Patia


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  • Spiced Sweet Potato Soup


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  • Fish Colombo Curry


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  • Coconut Curry


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  • Kabano Risotto


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  • Balti Chicken Pasanda


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  • Spiced Lamb Balls


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  • Tabil Spiced Fish


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  • Nigeria – Chilli and Peanut Chicken


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  • George’s Ask-For-More-Potjie! (English)


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  • Fish with Black Olives & Harissa


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  • George’s Ask-For-More-Potjie! (Afrikaans)


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  • Djerba Grilled Prawns


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  • Ethiopian Berbere Stew


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