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Recipe card three - Main courses

Turkey escalope

Ingredients

  • Turkey escalope
  • Stuffing mix *
  • Sausage meat *
  • Root vegetables *
  • 2-3 cocktail sticks
  • Veg stock *
  • Olive oil *

Method

  1. Baton out turkey escalope in cling film
  2. Place stuffing mix on top then put the sausage in the middle
  3. Roll into a big sausage and secure with sticks
  4. Place onto root veg and bake in oven at gas mark 5 or electric 150 
  5. Remove the escalope after 35 mins and keep warm
  6. De glaze pan with stock
  7. Reduce sauce down and pass through a sieve, add cranberry sauce and thicken to the correct consistency with cornflour

Cost per portion: £1.60p * = items which will be used in more than one recipe but you only need to buy once

Roast chicken dinner

Ingredients

  • Whole Chicken *
  • Assorted root veg, roughly chopped *
  • Roast potatoes *
  • Stuffing mix *
  • Sausage meat *
  • Bacon

Method

  1. Stuff chicken neck with sausage meat and its bottom with stuffing and onion
  2. Place chicken on root vegetables and top with lardons of bacon to prevent from drying out
  3. Roast in oven on gas mark 5 or electric 150 
  4. Remove chicken after 1 hour into another tray and place back in the oven until cooked (time will vary depending on size of chicken) 
  5. Use the fat and tray to roast the potatoes
  6. When the chicken is cooked remove from tray and leave to rest for 15 minutes
  7. Use the tray and root veg to make the gravy
  8. Add stock and reduce then pass and thicken to a gravy consistency
  9. Carve and serve

Cost per portion: £1.00 * = items which will be used in more than one recipe but you only need to buy once

Salmon with wild mushroom cous cous

Ingredients

  • Finger 4oz salmon
  • 1 pack Cous cous
  • 1 Onion
  • Handful wIld mushrooms
  • Veg stock
  • 1 clove garlic *
  • Dried or fresh mixed herbs *

Method

  1. Put Cous cous in a bowl and add boiling stock, leave for 10 mins
  2. Sauté onion, mushrooms and garlic in a pan
  3. Drain cous cous and mix into the pan with herbs and leave to cool
  4. Put salmon in a pan and  poach in water or white wine for 3-4 minutes 
  5. Serve with cous cous

 Cost per portion: £1.80 * = items which will be used in more than one recipe but you only need to buy once

Pheasant casserole – French style

Ingredients

  • 1 Pheasant
  • Bag fresh chestnuts or 1 can tinned chestnuts
  • 2-3 pints Vegetable Stock
  • 1/2 bottle cheap red wine
  • 1 tbsp dried mixed herbs *

Method

  1. Place phesant into a deep roasting pot with red wine and stock put a lid on and pot roast on gas mark 4/5 for 2 hours
  2. If using fresh chestnuts then put in pan and grill until shells crack, then peel and chop
  3. Remove pheasant and leave to rest for 15 minutes
  4. De Glaze pan and reduce the stock down
  5. Then pass the stock through a sieve and add chopped chestnuts to the sauce

 Cost per portion:  * = items which will be used in more than one recipe but you only need to buy once

Bubble & Squeak (as accompaniment to main course)

Ingredients

  • 1lb potatoes/mash
  • 1/4 1lb cabbage - how much
  • 1 onion
  • 1 tsp dried or fresh herbs *

Method

  1. Chop onion and cabbage and sauté together with the mixed herbs (saute in what?)
  2. Mix together with the mashed potato
  3. Press into quenelles or cakes and serve

Cost per portion: 35p* = items which will be used in more than one recipe but you only need to buy once

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