The Perfect Main Course

04 Feb 2016
POSTED BY Y Magazine
Let the food shine and take centre stage with the big course of the meal

You’ve served up a standout starter to get the evening off on the right note and now it’s time to let the main course shine.



When it comes to the main course, it’s all about showcasing the best of your cooking skills.

Many hosts feel this course can be the hardest of all and feel a pressure to produce something special to impress the guests. With planning and the right ingredients, however, it can be as easy as, well, pie.

Preparation is often key – and that means not leaving everything to the last minute, when you’re juggling other courses, setting the table and getting the ambience right.

Even if you’re just planning a casual meal with family or friends, it pays to be prepared and ready in advance.

If you are pushed for time or don’t want to tackle anything too elaborate, keep it simple. There are lots of main courses that are relatively easy to make and have the “wow” factor, but won’t leave you feeling frazzled.

Try this delicious recipe to make your main course sing while also leaving you time to enjoy the evening.

Next week, we’ll be looking at the last course, dessert. Happy cooking!

Recipe: Stuffed Chicken

2

Ingredients:

  • 150g Puck white cheese, diced
  • 1 Handful Puck Shredded Mozzarella Cheese
  • 4 whole chicken breasts, with skin
  • 1 shallot or half onion, very finely chopped
  • 1 tsp oil
  • 1 clove garlic, finely chopped
  • 1 handful sultanas, chopped
  • 1 handful pine nuts, chopped
  • 1 tsp harissa paste
  • 1 handful fresh mint, chopped

 Method:

  1. Fry onion lightly in oil for five minutes, then add the garlic and    cook for a further minute. Do not allow it to burn. Tip into a bowl.
  2. Finely chop the nuts and sultanas, then add them to the bowl along with the harissa paste, fresh herbs, a little of the black pepper and stir well.
  3. Add the diced Puck white cheese and stir again.
  4. Loosen the chicken skin. Stuff the mixture between the flesh and skin of the chicken, smoothing the skin back over the stuffing.
  5. Season the chicken all over with salt and pepper. Place on a baking tray and bake at 170°C for 20 minutes.
  6. Top with Puck shredded mozzarella cheese and bake for a further 15 minutes until cheese is golden and melted. Check that the meat is well done before serving.


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