Browsing: MAIN COURSES

MAIN COURSES

Curry paste is one of the most useful store cupboard ingredients. Ask your butcher to bone and butterfly the lamb, it will flatten it out so it will cook more evenly and soak up more flavour. It is also easier to cook and carve. Serve it with lemon turmeric rice (cook rice with a pinch of turmeric and the juice of a lemon).

MAIN COURSES

We suggest using soft corn tortillas for this recipe – they are gluten-free, low fat and taste much better than the flour wraps you buy in the supermarket that have little nutritional value. Buy a pack and freeze them so you have them when you need them.

MAIN COURSES

Heirloom tomatoes, that is tomatoes grown from heritage varieties of seed are becoming easier to find – you’ll find them at Fallon and Byrne in Dublin and at specialist vegetable shops around the country. They are quirky little things that come in odd shapes and a rainbow of colours on the red/yellow/purple spectrum. They look stunning on a tart, especially if you mix the colours. Use ordinary tomatoes if you can’t find them.

MAIN COURSES Penne with roast vegetables recipe

Make this when you have roast vegetables left over from the Sunday roast and you’ll have an impressive dish on the table with little or no work on a Monday.

MAIN COURSES

An authentic Pad Thai recipe depends on the holy trinity of chillies, basil and fish sauce. This recipe uses beef but it is easy to adapt to make Chicken Pad Thai and Prawn Pad Thai

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