Main courses

Ham mousseI have made this recipe many times, it is perfect for a summer buffet. Beware it is quite rich...and remember that gelatin based dishes do not tolerate heat very well, so do not let this out in the sun....
LasagnaThis is a framework of a recipe. You can change it and make it your own in a variety of ways. For example, you can easily replace the béchamel sauce (white cheese sauce) by mixing Ricotta with an egg. And you can replace the lasagna noodles with thin crêpes. You canuse different kinds of cheese. You can modify the quantities depending on the size of your dish. And finally this dish can be frozen once cooked and cooled.
Leg of lambA traditional Easter dish it is good anytime. If there are any leftovers you can make an Irish stew or a Navarin d'agneau.
Moroccan lamb and fruit caseroleThis is as close as I will get to a tajine. I like to serve this with couscous. This is easily made ahead and cane be doubled to serve a crowd.
MoussakaMoussaka is a traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce. In other words, the ultimate comfort food. I am still trying to recreate the one I had in Athens on my first night there, on a little restaurant rooftop terrace facing the Acropolis.
1 2 3 4 5