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Cotechino (pork sausage) in a pasty crust is a festive second course, an appetizing way to serve cotechino (pork sausage) with lentils for a New Year's feast!
Cotechino (pork sausage) with lentils is a traditional Italian recipe with an auspicious meaning! Italians prepare it on New Year's Eve and eat it at midnight as a sign of good luck.
Ground beef is braised with onion, celery, carrot, tomato paste, red wine and beef broth, with peas stirred in at the end, under a mashed russet potato topping enriched with milk, butter and Parmesan. The pie bakes until the potato peaks turn golden and the filling bubbles.
A British comfort classic of beef mince simmered in red wine and stock with onion, celery and carrots, baked under a blanket of creamy cheddar mash with fork-ridged peaks.
Potato, sweet potato, carrots, parsnip and celeriac simmer in water with curry powder and thyme, then blend into a naturally creamy soup finished with a little cream. It is served with extra cream, a pinch of curry powder, parsley and warm crusty bread.
Potato gnocchi and courgettes roast at high heat until golden, then Tenderstem broccoli and capers join the tin for a final blast. A spring greens pesto with basil, pine nuts, Parmesan and lemon is spooned over the traybake to serve.
Red and yellow bell peppers roast until softened, then are filled with couscous mixed with cooked cherry tomatoes, shallot, feta, Taggiasca olives, pine nuts and basil. The stuffed peppers return to the oven until the filling is hot and the peppers are tender.
Fluffy couscous stirred through chickpeas, spinach, red onion and warm spices with a squeeze of lemon. A fast, filling vegetarian main built from store-cupboard staples.
Main course1 hrServes 4779 kcalVegetarianVeganDairy-freeEgg-freeLow-SodiumHigh FiberRenal
Cooked bacon, breakfast sausage, pinto beans, peppers, onion and two cheeses are covered with whisked eggs and milk and topped with frozen diced potatoes. The casserole bakes until the edges are set and browned with a slight jiggle left in the centre.
Chicken breasts rubbed with paprika, cumin, oregano and chili powder are seared, then baked over a skillet of corn, black beans, fire-roasted tomatoes and lime under a blanket of melted Mexican blend cheese. Fresh cilantro finishes the skillet.
American, Tex MexDinner, lunch, Main Course35 minServes 4488 kcalGluten-freeEgg-freeDiabetic
Seasoned ground beef cooks with corn, chili beans and Rotel tomatoes under a layer of Colby-Jack cheese and a cornbread batter made from corn muffin mix, creamed corn and sour cream. The topping bakes golden over the saucy beef.
This cowboy hamburger soup is loaded with ground beef, potatoes, beans, and vegetables in a seasoned tomato broth. Everything cooks in one pot, and there’s plenty left for tomorrow’s lunch!
Spaghetti is tossed in a skillet sauce of ground beef and onion cooked in bacon drippings, with chili powder, Worcestershire sauce, Rotel tomatoes and tomato sauce. Crisp bacon goes back in, cheddar melts over the noodles, and scallions and jalapeno finish the pan.
Bite-sized ribeye seared and tossed in a paprika, cayenne, garlic, mustard and lemon butter, served over roasted-garlic mashed potatoes with caramelized onions.
A crab and leek tart in a plain and wholemeal pastry case: leeks under brown crab meat folded into crème fraîche and eggs, dotted with white crab meat and grated cheddar, baked until just set with a slight wobble.
A thick crab-stick soup with bok choy, button mushrooms and ribbons of egg white, poured over crisp fried scorched rice. The nurungji crackles in the hot, glossy broth as it is served.
Lump crabmeat patties with panko and tender herbs are dredged in Old Bay flour and fried golden, then built into toasted brioche buns with a quick vinegar slaw and a dill pickle Old Bay mayonnaise. The sandwiches come together in about thirty-five minutes.
Main course35 min4 servings62 kcalDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Fresh egg linguine, rolled to the thinnest setting, tosses with crabmeat in a garlicky chilli stock glossed with olive oil. Lemon zest and juice lift the sweet crab.
Sweet lump crab is the star of this fried rice, tossed through chilled jasmine rice with egg, scallion and a light hand of seasoning so nothing covers its flavor. A squeeze of lime and cool cucumber at the table keep each bite bright and clean.