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Foreign flavours

 

A starter from North Africa, a hearty stew from Spain and a dessert cake with some of the best flavours of France merge brilliantly in a United Nations sort of way in this wonderful menu for 4. And the good news is that it can all be prepared ahead, or easily doubled if you want to feed 8. 

Starter

Tunisian Aubergine Salad with Coriander and Yoghurt 

This is my adaptation of an Elizabeth David recipe. I never actually made it from her book, but one of my favourite restaurants, Chez Bruce, in Wandsworth, London, regularly serves it as a first course. It's so wonderful I never have anything else if it's on the menu. 

Main course

 

Spanish Pork Stew with Potatoes and Chorizo 

All this recipe itself involves is some initial chopping, followed by an extremely quick assembly job. Then the whole lot is popped into the oven out of sight and out of mind for 1½ hours. 
 

Dessert

Prune, Apple and Armagnac Cake with Almond Streusel Topping 

This is a cake that borders on being a dessert, and would be my choice for a celebration supper party, served warm with crème fraîche. If you are not a lover of Armagnac, the prunes also taste good served with port or amaretto liqueur.

Wine ideas for this menu 
Successful autumn entertaining

 

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