Dinner recipes

Dinner recipes

14:16 08 June in Karls Recipes, Members, Nutrition, Recipes

Turkey escalope with tomato salsa and green salad

150g turkey escalope

Juice ½ lemon

1 teaspoon olive oil

1 tomato chopped in 1 cm dice

A few drops of tabasco

1 spring onion chopped finely

A little chopped fresh coriander

Marinate the turkey in the olive oil and lemon juice for a few minutes while you prepare the salsa. Meanwhile mix the chopped tomato, spring onion and coriander with some tabasco. Heat a grill or a griddle pan and cook the turkey, this will take 5 minutes approx. depending on thickness. Serve the turkey with the salsa on top with a green mixed leaf salad on the side.

Grilled steak with cherry tomato and mixed leaves

150-175g lean steak of your choice grilled to your liking

Huge handful of mixed leaves

10 cherry tomatoes halved

A few small florettes of  raw broccoli

A squeeze of  lemon juice

A teaspoon olive oil

Dress the salad with the lemon juice and olive oil while you cook the steak.

Chicken breast with ratatouille

1 red onion chopped

1 clove garlic chopped

1 punnett cherry tomatoes halved

1 courgette chopped

1 aubergine chopped

1 yellow pepper chopped

10-12 basil leaves chopped

2 teaspoon olive oil

1 chicken breast

Fry the onion and garlic in one teaspoon of the olive oil, when soft turn the heat off. Meanwhile place the vegetables, apart from the cherry tomatoes. on a roasting tray with the other teaspoon of olive oil and roast for twenty minutes until tender. Add the halved cherry tomatoes for the final ten minutes of cooking time. Add the vegetables to the onion and garlic and mix well. Meanwhile grill or bake the chicken breast until cooked through and serve with the ratatouille.

Brown pasta with quick tomato and olive sauce

1 small onion chopped

1 teaspoon olive oil

1 clove garlic

A few drops of tabasco

4 chopped tomatoes

1 chopped red pepper

10 black olives sliced

10 basil leaves chopped

Cook some brown pasta. While this is cooking heat the olive oil in a saucpan, add the onion and crushed garlic and cook for 3-4 minutes. Add the chopped tomatoes, the chopped pepper and the tabasco and cook for a further five minutes. Add the basil and olives, drain the pasta and mix everything together.

Baked salmon with fennel

1 large sheet tin foil

1 salmon fillet

½ bulb of fennell thinly sliced

Juice of ½ lemon


Thyme leaves

Fold a piece of tin foil in two.  Place the thinly sliced fennel onto one side of the tin foil, place the salmon on top.  Squeeze the fish with the lemon juice, season with pepper and thyme if using it.   Fold over the foil and seal it to keep everything secure.  Cook in a preheated oven at 180 degrees for 15 minutes aprox.  Beware when opening the foil as it can get steamy!  Serve with some green salad

Baked sea bass with stir fry veg

1 teaspoon sunflower oil

1 clove garlic crushed

2 scallions chopped

A little grated ginger

1 sliced red pepper

1 chopped pak choi

A handful tender stem broccoli

A handful sugar snap peas

150g sea bass fillet

1 teaspoon soy sauce

1 tablespoon chopped coriander

Heat the oven to 180 degree and place the sea bass on a baking tray lined with parchment paper.  Cook for 8-10 minutes depending on thickness. Meanwhile heat the sunflower oil in a wok, add the scallions and garlic and the ginger and cook for 1 minute. Add the pepper, the brocolli, the sugar snaps (all chopped about the same size), cook for 2 minutes. Add the pak choi, the coriander and the soy sauce and cook for a further minute. Serve with the sea bass.

Grilled chicken and steamed green vegetables

1 chicken fillet

Small handful sugar snap peas

Small handful broad beans shelled

Small handul tendersteam broccoli

Small handful green beans

Small handful asparagus stems cut in half

1 teaspoon olive oil

Squeeze lime juice

Grill or bake the chicken fillet until cooked through.  Meanwhile, heat a steamer and add the vegetables.  The green beans and brocolli will take the longest so add these first, after aminute or two add the asparagus and broad beans and finally the sugar snaps after another minute.  Dress the vegetables in the lime and olive oil and serve with the chicken.

Thai chicken and brown noodle broth

1.5 pint chicken broth or stock

1 small bunch brown noodles (generally the packet  ones are 2 servings so check and break in half if this is the case if cooking for one)

1 chicken beast cut in long thin strips

1/2 chilli chopped

1 tablespoon chopped coriander

1 small handful sugar snap peas cut in half length ways

1 teaspoon soy sauce

A few drops fish sauce

Juice ½ lime

Heat the stock in a saucepan and add the noodles and chicken at the same time. Cook for 3-4 minutes until both are cooked through. Add the sugar snaps, the chilli, the lime juice, the soy, and the fish sauce if using. Cook for a further minute. Add the fresh coriander and serve.

Halibut with rocket salad with grilled courgettes

150-175g piece of halibut or similar white fish

1 medium sized courgette sliced lengthways

1 teaspoon olive oil

Handful rocket leaves

Squeeze lemon juice

Heat a griddle pan until smoking. Pour the teaspoon of olive oil over the halibut and courgettes and rub in. Place both on the griddle pan and cook on both sides for 3 minutes aprox depending on thickness. The trick is a  high heat and not to move too much. They should both take very similar times to cook. When cooked, serve the halibut with a salad made from rocket leaves and the warm courgettes dressed in a little lemon juice.

Japanese marinated beef with cucumber pickle

1 steak 150-175 g of your liking

1 tablespoon teriyake sauce

½ cucumber

2 teaspoons lime juice

1 teaspoon sesame oil

Few drops of tabasco A small head of baby gem lettuce. Marinate the steak in the teriyake sauce for ten minutes or so.  Slice the cucumber thinly and squeeze the lime juice on top, add the sesame oil and tabasco and leave to marinate for ten minutes or so.  Meanwhile cook the steak, grill, griddle pan or BBQ.  Allow to rest for a few minutes then slice thinly.  Slice the baby gem lettuce, mix with the cucumber pickle, the steak and any juices from the steak.

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