garlic

Italian Garlic Bread Recipe

(serves 4)

Ingredients

1 ciabatta loaf (cut into slices)
4/5 tbsp soft butter
3 cloves crushed garlic
1 tsp dried oregano
1 tsp dried basil
Fresh herbs to sprinkle on top (optional)

Method

1. Preheat your grill to a medium heat.

2. In a bowl mix the crushed garlic with the oregano, basil and butter. Once mixed, place your sliced bread on a baking tray and place under the grill until the bread is golden brown in colour.

3. Remove the baking tray and turn over all the slices of bread, cook again for around 1 minute and remove from the grill. Spread a layer of the garlic butter and herb mixture on each ciabatta slice until all mixture is used up. Place back on the baking tray under the grill until all slices are nice and golden in colour. Be careful to keep an eye on the bread as it can easily burn.

4. Remove the garlic bread slices from the grill and serve at once. If you want to make the garlic bread look a little more fancy then chop up some dill or basil and sprinkle on each slice before serving.

Tasty Potato Wedges Recipe

(serves 2-3)

Ingredients

2lb potatoes (washed)
3 tbsp olive oil
3 cloves freshly crushed garlic
2 tbsp finely chopped rosemary (optional)
Salt & pepper

Method

1. Preheat oven to 200c/Gas 6.

2. Cut the potatoes into large wedges (do not peel) and place into a bowl.

3. Add remaining ingredients to the bowl and mix well.

4. Place potatoes onto a baking tray and cook in the oven on the middle shelf until golden-brown, turn every so often so the potato wedges cook and brown evenly. Cook for approx 45 minutes, may require longer in some ovens. Serve and enjoy.

Chilli Con Carne Recipe

(serves 4)

Ingredients

350g minced / ground beef
1 large onion (sliced)
1 red pepper (chopped small)
1 green pepper (chopped small)
50g sliced mushrooms
400g tinned chopped tomatoes
1 tsp tomato puree
200g tinned kidney beans
2 crushed garlic cloves
2 tsp chilli powder

Method

1. Dry fry the mince / ground beef in a frying pan for approximately 5 minutes, constantly stirring.

2. Next add the onions, peppers, mushrooms, crushed garlic and chilli powder. Stir well and cook for a further 3 minutes.

3. Add the tomato puree and tinned tomatoes, bring to the boil then simmer for around 25-30 minutes, giving it the occasional stir.

4. Drain the kidney beans and add to the mince, cook for an additional 5 minutes, serve and enjoy.

Lamb Masala Kebabs Recipe

Lamb Masala Kebabs Recipe

(makes 4 kebabs)

Ingredients

570g lean lamb neck fillet
1 tsp ground ginger
1 tsp ground coriander
½ tsp ground cinnamon
1 tsp ground cumin seeds
1 tsp chilli powder
1 tsp garam masala
1 tsp ground turmeric
2 garlic cloves, chopped
½ tsp salt
1 tsp lemon juice
1 tbsp oil

Method

1. Combine all the spices with the salt, lemon juice and oil in a bowl.

2. Cut the lamb into small chunks and stir into the spice mix.

3. Leave to marinate for 1 hour at room temperature, or at least 3 hours (or overnight) in the fridge.

4. Pre-heat oven to 200C/400F/gas mark 6

5. Spread out the pieces of lamb on a non-stick baking sheet and cook in the oven for 20 minutes.

6. Divide the meat pieces between 4 skewers and serve.

This recipe has been sourced from Weight Loss Resources

Alternative Recipe – Middle Eastern Lamb Kebabs Recipe

Sweet and Sticky Chicken Wings Recipe

(serves 5-6)

Ingredients

1kg chicken wings
4 tbsp ketchup
4 crushed garlic cloves
3 tbsp soft brown sugar
2 tbsp sweet chilli sauce
4 tbsp dark soy sauce

Method

1. Preheat the oven to 200C / 180F / Gas 6.

2. Using a large bowl, mix together the garlic, soft brown sugar, ketchup, sweet chilli sauce and soy sauce.

3. Tip the chicken wings into the bowl and toss well, ensuring all the wings are coated. Transfer them to a large roasting tray and spread out.

4. Place the roasting tray on the middle shelf of the oven and roast for around 40 minutes until completely cooked through.

5. Serve and enjoy.

*These sweet and sticky chicken wings taste great with creamy coleslaw on the side.

Thank you to Brian P. for this recipe.

Beef Lasagne Recipe

(serves 4)

Ingredients

450g (1lb) lean minced beef
2 tablespoons vegetable oil
2 chopped onions
2 crushed garlic cloves
1 carrot (chopped finely)
400g (14oz) can tomatoes
2 tablespoons tomato puree
300ml (1/2 pint) beef stock
12 sheets oven ready egg lasagne
50g (2oz) grated Parmesan cheese

Cheese Sauce
75g (3oz) butter
75g (3oz) plain flour
800ml (1 1/2 pints) fresh milk
50g (2oz) grated Cheddar cheese

Method

1. Preheat the oven to 180C/350F/gas 4. Grease a 3 litre (5 pint) ovenproof dish.

2. Heat the vegetable oil in a large pan and fry the onions, garlic and carrot for 5 minutes. Add beef mince and fry for around 4 minutes until the mince is brown.

3. Stir in the tomatoes, tomato puree and stock. Season with a little salt and pepper. Simmer for around 30 minutes.

4. In a saucepan melt the butter, then add the flour and stir for 1 minute. Remove from the heat and gradually add the milk. Place back on the heat and bring to the boil, stirring until the sauce has thickened. Season and add the grated Cheddar cheese.

5. Put 4 lasagne sheets in the dish, cover with half of the meat sauce then a third of the cheese sauce. Repeat layers, finishing with lasagne, cheese sauce and Parmesan. Bake for 45 minutes until nice and golden.

Thank you to CW for this recipe.