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52 recipes tagged Main courses · page 2 of 3
Ackee and Saltfish
Salt cod soaked and flaked into sautéed onion and pepper, then folded through ackee at the very last moment so it does not break up.
Goan Fish Curry
White fish poached in a coconut and tamarind sauce ground from whole spices, sour and hot in equal measure and cooked in under half an hour.
Escovitch Fish
Whole fish fried until the skin shatters, then dressed hot with vinegar, onion, carrot and scotch bonnet so it pickles as it cools.
Curry Goat
Goat shoulder burned into curry powder and then cooked for two hours, until the meat gives and the sauce is thick enough to coat rice.
Chicken Tikka Masala
Yogurt-marinated chicken charred hard under a grill, then finished in a spiced tomato and cream sauce that only works if the char goes in with it.
Chicken à la King
Poached chicken and mushrooms in a sherry cream sauce with pimento, served over rice, toast or pastry depending on the decade.
Brown Stew Fish
Fried whole fish simmered briefly in a dark sweet-savoury gravy built on browning, onion and thyme, and served with the sauce spooned over.
Zharkoye
Beef, potato and root vegetables braised slowly in one pot until the meat pulls apart under a fork.
Weeknight Red Lentil Dal
Red lentils simmered down to a loose puree with turmeric, then finished with cumin, mustard seed and garlic bloomed in hot ghee.
Vareniki
Larger Ukrainian dumplings filled with potato and fried onion or with sweetened curd, boiled and dressed in butter.
Tagliatelle al Ragù
Bolognese ragù cooked for three hours with milk and a little wine, served on fresh tagliatelle rather than spaghetti, which is what Bologna actually does.
Steak Diane
Thin beef fillet seared in seconds, then finished in a mustard, brandy and cream pan sauce flamed at the table.
Roast Leg of Lamb with Garlic and Rosemary
A bone-in leg studded with garlic and rosemary, roasted hot then moderate and pulled off the heat pink, with gravy made in the tin.
Pozharsky Cutlets
Breaded minced-chicken cutlets enriched with butter and cream-soaked bread, fried until the crust is deep gold.
Plov
Rice steamed over lamb, carrot and cumin in a heavy pot, left unstirred so the grains stay separate.
Pasta e Fagioli
Borlotti beans cooked down until half of them collapse, with small pasta cooked in the same pot so the starch thickens everything together.
Mushroom Julienne
Mushrooms baked in a bechamel-style sauce under grated cheese, in individual dishes, browned under the grill.
Lobster Thermidor
Lobster meat returned to its shell in a mustard and brandy cream sauce, glazed under the grill until the top is spotted brown.
Kulebyaka
An enriched pastry loaf layered with salmon, rice, egg and dill, baked until the crust sounds hollow.
Golubtsy
Cabbage leaves rolled around seasoned mince and rice, then braised slowly in tomato and soured cream.
Crisp-Skinned Salmon
Salmon fillets cooked almost entirely on the skin side in one pan, which crisps the skin and leaves the flesh barely set.
Classic Margherita Pizza
Three toppings, nothing hidden — this is the pizza that shows whether your dough is any good.
Chicken Kiev
Crumbed chicken breast sealed around garlic-and-herb butter, chilled hard so the filling stays in until cutting.
Chana Masala
Chickpeas simmered in a dark, sour tomato and onion masala, finished with amchur so the sourness sits behind the spice rather than on top of it.