Category Archives: MAIN COURSE

Rich beef stew

Rich beef stew

Beef stew is a worldwide popular dish. Marmalade adds a zesty and sweet note to this hearty beef stew, made with tender chunks of slow-cooked stewing beef, red wine and mushrooms. It makes an excellent family meal served with warming creamy mashed potatoes and steamed greens. This is an ideal meal for winter Sundays. Stewing beef is very good value for money, and a little goes a long way. It requires slow cooking over a low heat to achieve a meltingly tender consistency and for its full flavour to be properly realised, and it is best paired with strong flavors, such as red wine and garlic.

Spinach and mushroom roulade

Spinach and mushroom roulade

Spinach and mushroom roulade makes an impressive vegetarian main course or starter, packed with iron-rich spinach and flavoursome, earthy mushrooms. It gives us pure pleasure of taste and presentation.

A usual form of roulade consists of a souffle-type mixture baked in a flat pan rolled around a filling. Appropriate to the meaning of the word however, a roulade may refer to any such “rolled” dish, such as sushi, and is not limited strictly to the European dishes.

Ratatouille

Ratatouille

A classic ratatouille recipe almost always includes bell peppers, eggplant, zucchini, tomatoes, onions, garlic and fresh herbs. This sauteed summer vegetable recipe can be served in any number of ways, both hot and cold. This famous Provençal vegetable stew originated in the south of France, and some say in the city of Nice itself. It features the vegetables you would be likely to find in a potager in the middle of summer: eggplant, zucchini, bell peppers, and tomatoes as well as the fresh herbs you’d find growing alongside. The French verb touiller means “to stir” or “to toss”; rata is an old-fashioned French military term for a mixed vegetable dish.

Eggplant Filled With Ground Beef

Eggplant Filled With Ground Beef

Eggplant isn’t a particularly popular vegetable in the United States, but it’s a favorite in many areas of the South. Eggplant’s lovely purple skin adds a colorful punch to many healthy eggplant recipes. Eggplant is related to potatoes, tomatoes, and peppers. Eggplants are available all year. Their peak growing season in the United States is from July to October. Spices that enhance its flavor include allspice, basil, bay leaves, garlic, chili powder, oregano, sage, thyme, marjoram, and parsley. Eggplant is most often paired with tomatoes or onions.

This well known Turkish dish is best when served with a plain buttered rice.

Bubble and squeak

Bubble and squeak

Bubble and squeak is a traditional English dish, named after the sound made whilst cooking, and made with the shallow-fried leftover vegetables from a roast dinner. Whether you have leftovers or cook this old-fashioned classic from fresh, be sure to give it a really good “squeak” in the pan so it turns a rich  honey brown. Serve it warm bread for a quick vegetarian supper, or as an accompaniment to grilled pork chops or fried eggs.The main ingredients of bubble and squeak are potato and cabbage, but carrots, peas, Brussels sprouts, and other vegetables can be added. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. Bubble and squeak is often served with cold meat from the Sunday roast, and pickles or brown sauce.