Category Archives: MAIN COURSE

Lamb meatballs

Lamb meatballs

These flavoursome meatballs contain an exciting mixture of flavours and textures – sweet currants, creamy pie nuts and a harmonious blend of spices. Serve with lemon, a salad and some creamy yogurt.

Lamb mince is particularly good for meatballs, burgers and other patties. It’s popular in Middle Eastern recipes such as stuffed aubergine and koftas. Or use it in moussaka, shepherd’s pie or bolognese. Lamb works well with a range of flavours beyond the traditional mint sauce. Generally, the intense flavour of autumn lamb is a good match for equally strong seasonings and aromatics. Try rubbing it with spices such as cumin before roasting, or piercing the skin several times and inserting sprigs of rosemary and pieces of anchovy into it. Marinades also work wonders on lamb, helping enhance its flavour and making it meltingly tender.

Sweet potatoes with toasted marshmallows

Sweet potatoes with toasted marshmallows

Sweet potato is a root vegetable that resembles a potato, although it is quite different in taste and texture (and is not related to the potato). It has a pinkish-orange skin and a deep-orange, creamy-textured flesh that’s much lighter and fluffier than that of the potato. Sweet potatoes have a slightly sweet flavour (as their name suggests). They’re baked and topped with marshmallows at the American Thanksgiving table. Sweet potatoes can be cooked in similar ways to the potato but cook much more quickly. Bake, mash or roast sweet potatoes, or use them in vegetable soups and bakes. Alternatively, add them to risottos, pasta dishes and curries.

Sausage and pepper stew

Sausage and pepper stew

Bursting with flavour, this stunning yet simple recipe makes a fabulous brunch or lazy lunch dish. Serve with warm, crusty bread.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef, or veal. The casing is traditionally made from animals’ intestines – sheeps’ intestines for small sausages such as chipolatas, pigs’ intestines and ox intestines for larger sausages. Today, however, natural casings are often replaced by collagen, cellulose, or even plastic casings, especially in the case of industrially manufactured sausages. Some forms of sausage, such as sliced sausage, are prepared without a casing.

Chicken breasts with mushroom sage sauce

Chicken breasts with mushroom sage sauce

Mushrooms are a type of funghi. There are many different varieties, including those that can be picked in the wild, as well as cultivated mushrooms that are generally sold as buttons, cups or flats according to age. Large flat (Portobello) mushrooms have more flavour than young buttons, and chestnut mushrooms tend to have a slightly stronger taste and firmer, meatier texture than ordinary white ones.

Slow baked beef with potato crust

Slow baked beef with potato crust

This recipe makes very most of the delicious taste and tender texture of braising beef by marinating it in red wine and topping it with a cheesy grated potato crust that bakes to a golden, crunchy consistency. For a change, instead of grating potatoes, slice them thinly and layer over the top of the beef with onion rings and crushed garlic.