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COOKBOOK RECIPES

Roast Leg of Spring Lamb with Mint Hollandaise Sauce

‘Spring lamb is a treat, albeit an expensive one’, says Rory O’Connell in his new book ‘Cook Well, Eat Well’ published by Gill Books. ‘And in my home it is the centrepiece of Easter Sunday lunch. If it is spring lamb with its mild, sweet flavour that you want, make sure to stress the word ‘spring’ to your butcher. Give plenty of notice with your order out of consideration to your butcher and you will be rewarded for your forward thinking.

COOKBOOK RECIPES Roast Wild Salmon with Summer Leaves, Pea Tendrils, Leaves and Flowers and Preserved Lemon Dressing

Roast Wild Salmon with Summer Leaves, Pea Tendrils, Leaves and Flowers and Preserved Lemon Dressing

From Rory O’Connell’s book ‘Cook Well, Eat Well’. ‘This is a simple dish to cook and serve and has a fresh, summery feel to it’, he says. ‘The cooking time for roasting the salmon is short, as you want the fish to be just cooked through to the centre. The preserved lemon dressing is also great with grilled chicken or even a pork chop. The lettuce leaves wilt slightly on the hot plates and become more like a vegetable than a salad.’

COOKBOOK RECIPES

Neven Maguire: Foolproof Roast Turkey with Streaky Bacon

‘This is the easiest way to roast a turkey’ says Neven Maguire in his new book Neven Maguire’s Perfect Irish Christmas ‘and fortunately, for many people it’s also the best. Forget about having the time to brine it or trying to turn it over while it cooks – this method is absolutely foolproof.’

COOKBOOK RECIPES Wilted Spring Leaves with Murra Seasoning, Nalca and Charcoal-Grilled Jibia

Wilted Spring Leaves with Murra Seasoning, Nalca, and Charcoal-Grilled Jibia

How could you not fall in love with a recipe whose first ingredient is ’40 plum tree leaves’? Its author is chef and forager Rodolfo Guzmán who runs the Chilean restaurant Boragó, one of the top 50 restaurants in the world. The ingredients list reads like a poem that transports you to another land – treat it as a form of culinary  meditation. The ideal gift for a chef for Christmas.

COOKBOOK RECIPES Witch Potato Baked with Kolof Root and Pajaritos Cream

Witch Potato Baked with Kolof Root and Pajaritos Cream

Discover the gastronomic range of Chile and its infinite culinary possibilities with this recipe from Boragó, the high-end Santiago restaurant that is included in this year’s The World’s 50 Best Restaurants. A chef in the mould of René Redzepi and Ferran Adrià he worked with his local university’s chemistry, biology and botany departments to tap into rare and under-used ingredients, connecting with ancient knowledge and cookery techniques of local, indigenous Mapuche Indian tribes to create memorable dishes. 

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