Category: How To Eat

Greek Lamb Stew

This hearty, yet luscious stew is just right for a cold winter supper. The stew will feed a crowd, but can easily be reduced.

4 tbs. olive oil, plus more if needed
5 lb. lamb, cut into 2″ cubes, well seasoned
5 medium onions, sliced finely
2 celery stalks
4 garlic cloves, minced
leaves from 4 thyme sprigs
1 tsp. dried oregano
3 bay leaves
2 carrots, halved lengthwise
3 can (14oz. each) chopped tomatoes
1 1/4 cups lamb or beef stock
1 cup white wine
1 lb. ditalini or other small tubular pasta
2/3 cup crumbled feta

Heat the oven to 325°F. Heat 3 tbs. of the oil in and oven-proof pan that comes with a lid. Working in batches, brown the lamb on all sides and remove to a bowl, adding more oil is needed. Stir in the onions and cook until soft and translucent.

Stir in the garlic, celery, thyme and oregano. Stir for a few minuets, then add the bay leaves, carrots, tomatoes, stock and white wine. Bring to a boil, then cover and cook for 2 1/2 hours.

Towards the end of the cooking time, check to see if you need more water and cook the pasta per the package directions. Drain the pasta and stir into the stew.

Sprinkle with feta cheese to serve.

 

Meatballs in Tomato Sauce

Here is a lovely, hearty, homey supper that everyone will enjoy. Serve over pasta or rice.

For the meatballs:

1 medium onion, minced
1 tbs. vegetable oil
4 slices stale, white bread, torn into pieces
1 cup milk
2 1/4 lbs. ground beef
2 beaten eggs
1/4 cup grated Parmesan cheese
1 heaping tbs. chopped fresh parsley
1 tbs. olive oil
all-purpose flour

For the sauce:

2 tbs. olive oil
1 tbs. butter
1 medium onion, minced
2 clove garlic, minced
1 medium carrot, peeled and minced
1 celery stalk, minced
2 tbs. red wine
3 x 14oz. tins whole tomatoes with their juice
3 bay leaves
1 cup milk

For the meatballs, cook the onion in the vegetable oil with a good pinch of salt for about 10 minutes. When softened, remove and set aside. Meanwhile, cover the bread with the milk in a dish and leave until soft. Drain by squeezing with your hands.

Put the beef, eggs, cheese and parsley in a large bowl and add the onions and bread. (Discard any remaining milk.) Season well, combine and form into walnut-sized meatballs. Chill until needed.

Now get on with the sauce by adding the oil and butter to a large, heavy saucepan. Tip in the onions, garlic, carrot and celery. Cook over a medium heat until softened, then stir in the wine and tomatoes with their juice and the bay leaves. Cook for about 20 minutes, breaking the tomatoes up with the back of a wooden spoon. Add the milk and cook a further 10 minutes. Check the seasoning.

Tip the flour onto a plate and roll the meatballs in it. Heat the olive oil in a large skillet and cook the meatballs in several batches to brown. Scoop them into the sauce and cook for 20 minutes. Remove the bay leaves before serving with pasta or rice.

 

Den Miso Salmon

Swift, simple and savory, this supper is a snap.

3 tbs. miso paste
2 tbs. mirin
2 tbs. sake
2 tbs. sugar
2 salmon fillets

Tip the miso, mirin, sake and sugar in a small saucepan. Bring to a boil, then bubble for 4-5 minutes until the sauce begins to thicken. Set aside to cool a bit. Pour into a small, shallow dish and add the salmon. Leave to marinate in the refrigerator for 3-4 hours.

Heat the grill to medium and cook the salmon for 5 minutes per side, or to your liking.

Cod Wrapped in Prosciutto

These little ham-wrapped bundles are delicious served with a dollop of basil pesto on the side.

6 cod fillets, lightly seasoned
4 tbs. butter, melted
9 slices prosciutto, 3 cut in half lengthwise

Heat the oven to 400°F. Line a baking tray with parchment paper.

Lay 1 and 1/2 slices of prosciutto on a cutting board side-by-side. Brush a cod fillet with butter and wrap with the prosciutto. Place on the baking tray and brush the top with butter. Repeat with remaining cod and prosciutto.

Bake for 15 minutes, or until the cod is cooked and the prosciutto is crisp.

Serves 6

 

Chicken Stew with Couscous

Harissa, a mild chili sauce, brings a lovely warmth to this cosy stew.

1 tbs. vegetable oil
2 medium red onions, halved and thinly sliced
2 garlic cloves, crushed
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
sea salt flakes
6 boneless, skinless chicken thighs, halved
1/2 cup chicken stock, plus more if needed
6 carrots, peeled and cut into batons
2 celery stalk, cut into batons
1 can chickpeas
1 heaping tsp. harissa
cooked couscous, to serve
toasted pine nuts, to serve

Heat the oil in a large saucepan and add the onion. Cook gently until tender, about 10-12 minutes. Stir in the garlic, cinnamon, cumin and cayenne pepper for a minute or two. Nestle in the chicken, sprinkle with salt and brown on both sides.

Add the chicken stock, carrots and celery, bring to a boil, then reduce the heat, cover and simmer for 1 hour. Check several times and add more stock if the stew seems dry. Stir in the chickpeas to heat them up, then add the harissa.

Prepare the couscous according to the package directions. Serve the stew over the couscous and sprinkled with pine nuts.

Serves 4

Ratatouille

Serve this lovely veg stew on it’s own for a meat-free main or as a side to roasted chicken, pork or beef.

6 tbs. olive oil
2 medium onions, halved and sliced
2 bell peppers, deseeded and roughly chopped
1 eggplant, cut into large chunks
5 smallish or 3 large zucchini, sliced
2 cloves garlic, minced
1 x 14oz. tin chopped tomatoes
1 tsp. ground coriander
salt and freshly ground pepper
2-3 tbs. chopped fresh basil or parsley

Heat the oil in a large, heavy-bottomed pan. Tip in the onions and cook gently until softened, but not browned. Add the peppers, eggplant and zucchini. Cover and cook for 40 minutes on low, stirring now and then. Add the garlic, tomatoes, coriander and seasoning. Continue to cook, uncovered for 30 minutes more, or until the veggies are tender, but not mushy. Stir in the basil or parsley to serve.

Sunday Night Chicken Soup

Any night chicken soup!

4 tbs. sake or sherry
3 tbs. mirin or dry white wine
1 tbs. soy sauce
1 garlic clove, crushed
1/4 tsp. dried chili flakes
2 boned, skinned chicken breast, cut into bite-size pieces
2 nests of Asian egg noodles
1 bunch Asian vegetables (such as box choy) or 1 bag frozen Asian vegetable mix
1 tsp. vegetable oil
1/2 tsp. sesame oil
3 cups chicken stock

Mix together the sake, mirin, soy sauce, garlic and chili flakes. Toss in the chicken and leave to marinate 1 hour, if you have time.

Heat a pot of water and cook the noodles according to the package directions adding the veg a few minutes before the end. Drain and set aside

Heat the oils in a small skillet and cook the chicken. Tip in the marinade and bubble until glossy.

Heat the stock. Arrange the chicken, noodles and veg in bowls, then ladle over the hot stock.

Serves 2

Linguini with Clams

Classic for a reason, this never fails to disappoint.

1/2 lb. linguini
1 garlic clove
2 tbs. olive oil
1/2 tsp. dried chili flakes
1/3 cup dry white wine or vermouth
1 large can whole or chopped clams, drained
1-2 tbs. chopped fresh parsley, to serve
grated Parmesan cheese, to serve

Cook the linguini according to the package directions. Keep out a cup of water, then drain.

Meanwhile, in a skillet that will fit the pasta later, cook the garlic in the olive oil for a few minutes, then stir in the chili flakes, the wine or vermouth and the clams. Bubble to heat the clams, then tip in the cooked pasta. Add enough pasta water to make a sauce. Sprinkle with parsley and Parmesan cheese to serve.

Serves 2

Cod Wrapped in Ham

So simple!! A perfect sauce to serve alongside would be a mixture of equal parts basil pesto and sour cream or plain yogurt.

6 cod fillets
6 tbs. butter, melted
12 slices prociutto

Heat the oven to 400°F. Place two slices of prosciutto on a work surface. Place a cod fillet in the middle. Season, brush with butter and wrap the prosciutto over. Place seam-side down on a parchment lined baking sheet and brush the top with more butter.

Repeat with the remaining code. Bake for 15 minutes, or until the fish is cooked through and the procuitto in crisp.

Beef and Beans with Pasta

What’s better than a comforting bowl of pasta? The fact that everything is cooked in one pot!

1 medium onion
1 garlic clove
1 medium carrot
1 medium celery stalk
2 tbs. olive oil
1/2 lb. ground beef
1 x 14oz. tin beans, drained – red kidney, cannellini, ect.
2 cups beef stock
1 x 14 oz. chopped tomatoes
2 tbs. ketchup
2 tbs. red wine (optional)
1 tbs. Italian herbs
1/2 tsp. chili flakes
1 2/3 cup macaroni
grated Parmesan, to serve

Put the onion, garlic, carrot and celery in a food processor and whiz to a chunky rubble. Heat the oil in a large pot and cook the veggies until soft, but not browned, about 5 minutes. Add the beef and cook, breaking it up with a wooden spoon until browned.

Add the beans, beef stock, tomatoes, ketchup, red wine (if using) herbs and chili flakes. Bring to a boil, then tip in the pasta. Cook for 12-15 minutes, or until the pasta is tender, adding more stock if necessary. Season well with salt and pepper and serve with grated Parmesan scattered on top.