Thursday 4 February 2010

Losing weight....main courses

And here are the main courses which formed part of the January diet (which the Technical Department has suggested continues for several more weeks, in the interests of a further reduced waistline - his, rather than mine). As with the starters, links are given through to the appropriate recipes, where I've already posted them:

Double-roast Lamb Shanks; Roast Beef; Boned Chicken, roast with butter & herbs under the skin; Lemon Sole, with Marsala & Parmesan; Cod with Basil, roast wrapped in Parma Ham; Salmon with Celery & Walnut Cream; Duck Confit; grilled Duck Breast; Hamburger; Chicken Burger; Guinea Fowl with Garlic & Lemon; Fiorentina; Rabbit with Garlic; Rabbit, boned and stuffed with Fennel & Salami; Roast Veal; Spezzatino; Veal & Lemon Stew; Involtini with Leek & Parmesan; Pork Chops braised with Lemon & Sage; Lamb Shoulder, stuffed with Anchovy & Garlic; Chicken paillettes, with Orange & Cardamom; Quail with Cauliflower & Walnut Mash (the link is for potato mash; just replace with cauliflower for a low-carb version); Duck legs in Red Wine; Pork Loin with Emmental; Osso Bucco; Blanquette of Lamb; Moussaka.

Tonight's dinner:

Spinach Soufflé

Salmon fillets, steamed in Radicchio, with balsamic vinegar; Fennel braised in stock.

Almond Bavarois.

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