Tag: feta cheese

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.

 

Farro Salad with Roasted Carrots and Feta

This is a lovely side dish that complements so many things. Serve warm, cold or at room temperature.

5 carrots, peeled and cut into pieces
2 small red onions, peeled and cut into slim wedges
1 tbs. olive oil
1 cup farro
3 cups baby spinach
6 marinated artichoke hearts
crumbled feta cheese

For the dressing:
3 tbs. red wine vinegar
2 tbs. extra-virgin olive oil
1 tbs. honey
2 garlic cloves, crushed
1 tsp. ground cumin
1 tsp. sweet smoked paprika
small handful parsley, chopped

Serves 4

Heat the oven to 425°F. Tip the carrots and onions in a small roasting tin and toss in the oil. Season and roast for 25-30 minutes, or until caramelized and tender.

Prepare the farro according to the package directions.

In a large bowl, mix together all the dressing ingredients. Tip in the cooked farro, spinach and artichokes. Toss well and season. Place the roasted vegetable on the top and sprinkle with the feta and parsley.

Curly Pasta with Feta, Spinach and Pine Nuts

This lovely and last-minute pasta is a great supper on it’s own or can be served as a side to the entree.

2 tbs. garlic-infused olive oil
1 onion, peeled and sliced
1 lb. cavatappi, fusilli or other short, curly pasta
1/4 tsp. ground allspice
1 lb. frozen spinach
8 oz. crumbled feta cheese
3-4 tbs. grated Parmesan cheese
1/3 cup toasted pine nuts (either toasted in a dry skillet or the oven)

Heat the oil in a large pan and add the onions. Cook over a lowish flame for 8 – 10 minutes, until soft. Add the allspice and spinach and stir to defrost and melt in the spinach.

Cook the pasta according to the package direction in a large pot of boiling and salted water. Reserve a cupful of the cooking water, then drain. Tip into the pan with the spinach and add the feta, stirring it to melt a bit. Season everything and stir in the Parmesan cheese. Serve sprinkled with the toasted pine nuts.

Serves 4

Garlicy Roast Potatoes with Oregano and Feta

Inspired by chips served in Melbourne, these splendid spuds will delight you.

2 1/2 lb. potatoes, unpeeled and cut unto 1″ cubes
4 tbs. regular olive oil
6 fat cloves garlic, peeled and minced
2 1/2 tsp. dried oregano
4 oz. feta cheese, crumbled to give 1 cup loosely packed

Heat the oven to 425°F. Tumble the potatoes into a shallow roasting tin, large enough for the potatoes to sit in one layer. Toss in the oil, garlic and oregano. Roast for 50-60 minutes until golden, crisp and cooked through.

Transfer to a serving bowl and toss with most of the feta, then sprinkle the remaining feta on top. If you have any fresh oregano, sprinkle it on top.

Serves 4-6

Sweet Potato Macaroni and Cheese

This is a GAME-CHANGER!!

1 lb. sweet potatoes
10 oz. baby penne or other short, small pasta (approx. 2 cups)
4 tbs. butter, softened
3 tbs. all-purpose flour
2 cups whole milk
1 tsp. English mustard
1/4 tsp. paprika, plus 1/4 tsp. to sprinkle on top
3/4 cup crumbled feta cheese
1 1/4 cups grated sharp Cheddar cheese, plus 1/4 cup to sprinkle on top
4 fresh sage leaves
salt and pepper to taste

Heat the oven to 400°F. Put a large saucepan of water on to boil. (A lid makes this go faster.)

Peel the sweet potatoes and cut into rough 1″ pieces. When the water is boiling, add salt to taste and cook the sweet potatoes for about 10 minutes, or until they are soft. Scoop them out with a spider or slotted spoon, then mash them roughly. Do not throw out the water.

In another saucepan, gently melt the butter, then whisk in the flour to make a roux. Take the pan off the heat and slowly add the milk until everything is combined and smooth. Change to a wooden spoon and continue to stir until the flour taste has cooked away and the sauce is thickened, 3-4 minutes. Stir in the mustard, 1/4 tsp. of paprika and a bit of seasoning.

Cook the pasta in the reserved water according to package directions until just al dente. Reserve some of the cooking water, then drain and stir into the sweet potatoes. Stir in the feta cheese, then stir in the sauce and the 1 1/4 cups Cheddar cheese. Add some of the reserved cooking water if it seems too thick. Check seasoning again.

Spoon into 4 small overproof dishes (1 1/2-1 3/4″) or 1 baking dish (12×8″). Sprinkle with the remaining Cheddar cheese and paprika, then shred the sage leaves and scatter over.

Place on a baking sheet and bake for 30-35 minutes, until the top is bubbly and everything is piping hot.

Courgette Fritters

These are special due to the addition of feta cheese and the use of both fresh and dried mint. The perfect side dish or veggie main course.

4 medium courgettes
6 scallions, chopped
8 oz. crumbled feta cheese
small bunch fresh mint, chopped
small bunch fresh parsley, chopped
1 tsp. dried mint
1 tsp. paprika
1 cup flour
3 eggs, beaten
olive oil, to fry

Coarsely grate the courgettes and wrap the gratings in a tea towel for 20 minutes to reduce the moisture. Transfer to a bowl and stir in the remaining ingredients except the olive oil. Season well.

Heat a griddle pan over a medium heat, then brush on some olive oil. Drop small mounds of the courgette mixture onto the pan and cook until browned on the bottom. Flip over and brown on the other side. Serve warm.

Serves 4