Cataplana is both the name of this dish and the copper vessel in which it's traditionally cooked. The dish originates in southern Portugal and commonly features clams and other coastal delights.
This batter is very thin, much like crepe batter. Keeping it cold in an ice bath is important because it helps make the tempura crispy and light.
This is a superb roast to serve for family gatherings. The double loin is enough for 12 servings, so you can have eight around the table for the hot roast, vegetables and gravy, with leftovers of meat for four the next day. Roasting with convection heat cuts the time by about a quarter.
Pull this mildly seasoned, comforting chili together in minutes. It's loaded with veggies and lean protein—perfect for growing minds and bodies.
Timing is everything when it comes to soufflé success and a few minutes either way in the oven can matter. An optimum melt-in-your-mouth soufflé as a slight jiggle and a centre that oozes seductively when spooned open.
Chicken will be thoroughly cooked and tender when it is cut into small uniform pieces and cooked in a liquid. Covering the dish lets the trapped steam heat the food evenly, and stirring redistributes the uncooked portions. Serve this curry over rice or noodles and sprinkle with toasted nuts or coconut. Offer chutney or plain yogurt as an accompaniment.
