Taleggio is a soft creamy Italian cheese which melts beautifully. You’ll need a medium-size gratin or baking dish.
Browsing: MAIN COURSES
Monkfish is a firm fish and can take a lot of added flavour. Serve with buttermilk mashed potatoes (see recipe below).
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).
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.
Marcus Wareing, Michelin star chef from Marcus at the Berkeley, creates a dish of Cumbrian rose veal rib with mustard mash and a classical cauliflower cheese sauce.
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.
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.