Main course
Adam Liaw’s cordon bleu salad
This salad takes staples like ham, cheese and bread and combines them with a roast chook to produce the flavours of a French classic – chicken cordon bleu.
- < 30 mins
- Adam Liaw
Neil Perry’s chicken in crazy water (acqua pazza)
This technique, developed by Neopolitan fishermen as a way to cook delicate white fish, is also awesome for chicken.
- 1-2 hrs
- Neil Perry
Pork cutlets with spring onion butter and potato and burrata salad
Swap creamy mayo for burrata in this elevated potato salad recipe, served with pork cutlets and spring onion butter.
- 30 mins - 1 hr
- Jessica Brook
Rosheen Kaul’s California roll salad
All the flavours of one of the sushi roll greats in a fresh, textural salad bowl.
- < 30 mins
- Rosheen Kaul
Yoghurt-marinated chicken tray bake with potatoes, feta and pomegranate
A rewarding weeknight chicken bake, with minimal clean-up.
- 1-2 hrs
- Danielle Alvarez
Adam Liaw’s chicken korma
Korma comes from the Urdu word for “braised”, and most modern varieties include a rich gravy of browned onions, yoghurt and nuts.
- 2 hrs +
- Adam Liaw
Pumpkin risotto with rosemary and goat’s cheese
Roasting the pumpkin brings out its natural sweetness in this warming vegetarian risotto.
- 30 mins - 1 hr
- Jessica Brook
Cherry tomatoes make this simple pasta recipe pop. Prawns make it feel fancy
This easy prawn pasta is bursting with flavour thanks to juicy cherry tomatoes, while fresh chilli makes for a fiery sauce.
- < 30 mins
- Julia Busuttil Nishimura
Warm lamb salad with roasted broccolini and anchovy lemon chilli butter
Roasting broccolini with a flavoured butter dials up the umami flavours in this simple but punchy warm lamb salad.
- 30 mins - 1 hr
- Jessica Brook
Pot-roasted lamb shoulder with cherry tomatoes, white wine, garlic and lemon
Simple to prepare and mostly hands-off, the magic ingredient in this deeply delicious dish is time.
- 2 hrs +
- Sarah Pound
Original URL: https://www.smh.com.au/goodfood/topic/main-course-l8i