Category Archives: MAIN COURSE

Broccoli souffles

Broccoli souffles

Broccoli souffles is an elegant dish that is made with broccoli, shallots, and blue cheese combined with soufflé mixture and flavoured with nutmeg and cayenne pepper. A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites. Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in ramekins. These containers vary greatly in size, but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders. When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes (as risen dough does).

Jerk chicken

Jerk chicken

Native to Jamaica, the tradition of jerk chicken (or pork) began with the indigenous Taíno people who would cook their meat over fires made from the aromatic wood of the island’s allspice trees – still the only way, devotees claim, to get that really authentic flavour. Jerk’s distinctive seasoning – hot peppers, sweet allspice berries, thyme and ginger – however, is credited to the African slaves brought to the island by its Spanish and British colonisers, who also introduced the cooking pits which were traditionally used for jerk until the advent of the modern oil drum. The name, apparently, is the Spanish version of an Andean dialect word for dried meat, ch’arki – presumably because the original jerk would have been smoked to preserve it. To get more authentic jerk experience, add some wood chips to your barbecue and cook your chicken thight or legs over slow indirect heat for the best flavour. Alternatively enjoy a beautiful jerk chicken breast cooked over a high heat – it should be ready in 10 minutes or less.

Chicken livers in sherry sauce

Chicken livers in sherry sauce

Chicken livers in sherry sauce is well known Spanish dish. One corner of Andalucia includes Jerez de la Frontera and Sanlúcar de Barrameda. Much sherry is produced there. So many Spanish meals can be improved with a drop of sherry. It is a favourite in some of the tapas bars around the Spain. Kidneys are often cooked in the same way and this recipe can be adapted for kidneys if you prefer them. In Andalucia they sometimes replace the sherry with a dry Montilla wine which is very similar. Rich chicken livers have a very moist, crumbly texture. This dish can be served in small quantities as a starter, or as a main course.

Pastilla

Pastilla

Many people make pastilla with pigeon but it is great to do it with the duck. Brik pastry is the correct one to use and can be bought ready-made from Moroccan shops, some French delis and food halls. You can also use filo pastry instead, but do be careful using filo this way as the pastilla can become greasy if you add too much butter. Pastilla is generally served as a starter at the beginning of special meals. It is a pie which combines sweet and salty flavours; a combination of crisp layers of the pastry, savory meat slow-cooked in broth and spices and shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar. In a round pizza pan, the first dough layer is added, and butter brushed onto it. The cook adds the sauce over the dough, and places two more sheets on top. It is then baked, sprinked with confectioner’s sugar and perhaps more cinnamon, and served.

Pan haggerty

Pan haggerty

Pan haggerty, the Northumberland version of traditional dish of northeastern England, comprises potatoes, onions and cheese baked in a baking dish, while panackelty, in the Sunderland region, comprises leftover meat cooked slowly with root vegetables. The dish is also sometimes cooked in a frying pan, or made in a large pan and served as a soup, which allows it to be left on the hob and later reheated. This classic dish of layered potato, onions and cheese, slow-cooked in a pan until golden and crispy, will satisfy even the heartiest of appetites. Simple ingredients of potatoes, onion and cheese are budget-friendly and all possible additions, such as bacon, are welcome, but not necessary – the taste of potato in this dish is just gorgeous.