Category Archives: DISHES

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.

Ravioli with four-cheese sauce

Ravioli with four-cheese sauce

This ravioli dish has a smooth extra-cheesy sauce that coats the pasta very evenly. If you cannot find all of the cheeses, simply substitute your favourites. The aim is to have a total quantity of 225 g cheese and to include Parmesan in the selection. Always buy Parmesan in the piece and grate it yourself. Using the ready grated cheese may save time, but the flavour will not be as good. Here are used Parmesan (fragrant and tangy), Edam (sweet, slightly nutty), Gruyère (nutty, slightly sweet) and Fontina (delicate, good for desserts) cheese. You may like to try to use a different combination, with cheeses such as Gauda, Cheddar, Red Leicester or Wensleydale. Most cheeses are available all year round, but a few traditionally-made cheeses, such as Gruyère, have a season when they are considered to be at their best. If possible, it’s best to buy cheeses from a specialist who stores their stock well and will be able to suggest which cheese will be best for your purpose. Specialist suppliers will also allow you to taste a range of cheeses before purchase.

Courgettes on garlic bread

Courgettes on garlic bread

Courgettes on garlic bread are delicious choice for quick lunch or light dinner, or even a party bite. Easy to make and with ingredients that may be found in any shop, this recipe will be your next favourite. Cheap, tasty, quick-growing and endlessly versatile, courgettes make a decent meal of any storecupboard ingredient. They can be dressed up in a creamy lemon sauce and served with pasta, grated and added to a quiche, or served as crisp fritters. In fact, recipes for courgettes come in as many shapes and sizes as the squash itself: varieties of this summer vegetable can range from small and flying-saucer shaped, to dark-green and tennis ball-sized, to long and yellow. Give courgettes a go: remember, the smaller they are, the more flavour – if you don’t pick them early enough they grow into marrows.

Mushroom gougere

Mushroom gougere

Gougère is a savoury choux pastry with a filling of mixed mushrooms, flavoured with tarragon, and baked until golden brown. Gougère, said to comes from Burgundy, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated GruyèreComté, or Emmentaler, but there are many variants using other cheeses or other ingredients. Gougères can be made as small pastries, 3–4 cm. in diameter; aperitif gougères; 10–12 cm.; individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin. 

Spicy prawns

Spicy prawns

This spicy prawns recipe comes from Morocco. M’hammar is one of the four basic flavour combinations of Moroccan cuisine, with its main ingredients being garlic, paprika and cumin. With the addition of chopped red chilli, this prawn dish is worthy rival to the popular garlic prawns. In this recipe the spice gives a flavour, not heat. Prawns are available either raw or cooked, in or out of their shells. Cold-water prawns (which are the smaller, more standard prawns) are usually peeled, cooked and frozen on board ships. The most sustainable sources are from the North East Arctic and Canada. Warm-water prawns, such as tiger and king prawns are farmed and it is best to choose those that are organic or from a certified fishery.