Accompaniment

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Vinaigrette DressingServes 4-6; halve the ingredients for 2-3

Vinaigrette Dressing

It has to be said that this is always going to be a matter of personal taste according to how much acidity you like and what your preferences are as to flavourings and so on. I seem to suffer from some kind of mental handicap with dressings...

 
 
Mini Focaccia Bread with Blue Cheese, Garlic and Thyme ToppingMakes 4 mini focaccia

Mini Focaccia Bread with Blue Cheese, Garlic and Thyme Topping

Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.

 
 
Sautéed LeeksServes 4

Sautéed Leeks

It's hard to believe that such a quick recipe could produce such a delicious result, but it does!

 
 
Green Herb and Rice SaladServes 8

Green Herb and Rice Salad

This is an excellent way to serve rice, cold at a buffet party or warm with barbecue food.

 
 
Cucumber with Soured Cream and DillServes 2-3

Cucumber with Soured Cream and Dill

Dill goes well with all cucumber or soured cream recipes. This combines both, and is a marvellous vegetable accompaniment to fish. It is also good made with some small, young courgettes.

 
 
Roasted Red Peppers Stuffed with FennelServes 4-6 as a first course

Roasted Red Peppers Stuffed with Fennel

These lovely peppers can be made in advance, so are perfect for entertaining as a starter - full of flavour, colour and intense flavours of Italian vegetables.

 
 
Colcannon PotatoesServes 4

Colcannon Potatoes

Another supremely good version of mashed potato, this is based on the Irish recipe for Colcannon potatoes, which was originally served in a fluffy pile with a sort of well in the centre that was filled with melted butter.

 
 
Thai Bean Salad with Pink Grapefruit and Grapes - sponsored by Singha BeerServes 4, or 6 as a starter

Thai Bean Salad with Pink Grapefruit and Grapes - sponsored by Singha Beer

In Thailand, they use pomelo in salads, which is very similar to grapefruit. I have used pink grapefruit here, but when they're not available, you could ring the changes and use a thinly sliced, medium-sized mango.

 
 
Spiced Roast Parsnip Chunks with Coriander ChutneyServes 2-3 as a snack or accompaniment

Spiced Roast Parsnip Chunks with Coriander Chutney

Parsnips and curry spices make a wonderful combination, with the heat of the spices offsetting the sweetness of the root vegetables. This is a great dish to serve with curry or as a side dish.

 
 
Barbecued SweetcornServes 4

Barbecued Sweetcorn

I think this is the nicest way to eat sweetcorn. Even if you don't have a barbecue going, you can still cook it under a pre-heated grill.

 
 
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