Category Archives: MAIN COURSE

Lancashire hotpot

Lancashire hotpot

There are many regional variations, but Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the North West of England, it requires a minimum of effort to prepare. It is frequently found listed amongst the usual pub grub dishes in hostelries around Britain. The basic recipe consists of a mix of lamb and vegetables (carrot, turnip, potatoes, onions or leeks) covered with sliced potato. Sometimes lamb kidneys are included in the dish. Modern variants may use beef or bacon chops instead of lamb, or have a pastry topping. As much food can be added as will fit in the pot.

Boeuf en daube

Boeuf en daube

Boeuf en daube is traditional recipe from France. Daubes are traditionally cooked in squat earthenware dishes called daubières, but a cast-iron casserole dish with a tight-fitting lid will work just as well. Daubes hail from Provence and are usually served with buttered macaroni, new potatoes or rice. Variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. For best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. In the Camargue and Béarn area of France, bulls killed in bullfighting festivals are often used for daube.

Moussaka

Moussaka

Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection. It is perhaps the most widely recognized of all Greek dishes. Until the early 1900s, moussaka was a more simple dish, using just vegetables and meats. The addition of béchamel sauce is attributed to Nikos Tselementes, a Greek chef who trained in France, and this newer version quickly became a favorite in Greece.This eggplant version is the traditional rendition, however you can also layer in potatoes, zucchini, or whatever vegetables you prefer. It’s hearty and filling so you won’t need many side dishes.

Chicken breasts with fennel and rosemary

Chicken breasts with fennel and rosemary

Chicken breasts with fennel and rosemary are so simple to cook and you can be sure that you won’t be dissapointed. The Mediterranean flavors of fennel, garlic, and rosemary are perfect with chicken. The fennel and chicken are sautéed and then briefly braised in chicken broth, which becomes a tasty light sauce. There are three main types of the fennel. Bitter and sweet fennel are both used as herbs. They have pale green, celery-like stems, bright green, feathery foliage and greenish-brown seeds, all of which have a strong aniseed flavour that particularly complements fish. Florence fennel, also called finocchio or Italian fennel, is eaten as a vegetable and has a broad, bulbous base with a mild aniseed flavour. Look for small, blemish-free bulbs that are pale green, firm and tightly packed, which indicates crispness and freshness.

Matar paneer

Matar paneer

Matar paneer is a popular North Indian dish. Paneer is a firm Indian cheese, made by curdling hot milk with lemon juice or vinegar, then straining through muslin, rinsing off in water and pressing into rectangular blocks. It has the unusual properties of being suitable for frying and it does not melt when cooked, but stays in soft, neat little chunks. The use of paneer is more common in Nepal, India, Pakistan, and Bangladesh due to the prominence of milk in their cuisine. It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer). Matar paneer is usually served with naan, roti, chapati and paratha but goes very well with rice and pulao also. The mild flavors of the paneer (cottage cheese) marry beautifully with the delicious sauce in this recipe.