So, when I heard Tesco were looking for new recipes using their Cypriot new potatoes, I knew I wanted to create a recipe inspired by one of the traditional dishes we enjoyed at our wedding
I am a bit of a mash addict and would never even think of having stewwith anything but buttery mash potato's but I felt like this lambstew would benefit with some new potato's roasted in olive oil, rosemary and garlic so that's what I did and they went together perfectly along with some brussle sprouts and mashed root veg (needed something that was mashed
Basically what you need is this - black olives, waxy potatoes, shoulder of lamb, onion, rosemary. I'd chosen a shoulder of lamb from Crediton Farmers market courtesy of Higher Hacknell farm this week, and picked up some waxy potatoes there from Linscombe as well
This is quite possibly one the most intense tasting and aromatic stews out there (on par with the blog's most popular recipe), full of festive spices like cloves, cinnamon and allspice
I took the cooking instructions for the lamb from this recipe from House to Home and took the vegetable and herb influences, along with the dried lime cooking advice, from this Ottolenghi recipe
Once the pressure has been released take meat and carrots out on to a dish and add potatoes if needed add more water, once potatoes are cooked add bisto gravy granules to thicken the sauce and then add meat & carrots
Slow roasted one-pot Greek chicken with potatoes, lemon and oregano. Take the pan out of the oven and arrange the potatoes, garlic and other bay around the chicken, drizzling with extra olive oil and seasoning with salt, pepper and more dried oregano
600g (21oz) of yellow fleshed baby potatoes with skins. 1salt and black pepper to season. 1fresh chopped Italian parsleyAdd the potatoes (with skins) and garlic to a saucepan, cover with water and then place over a medium heat and bring to a boil. Cover and simmer for approx 12 mins until a fork slides through the potatoes easily. 1Remove from heat and drain. 1Roughly mash and then add in the cheese, season with salt and black pepper and mix to combine. 1Top with some freshly chopped Italian parsley
Serve with the lambstewand a glass of Côtes du Rhône (or, if you can find it, Côtes du Roussillon – Tesco do a lovely one at the moment called Chateau De Pena)
Lambwith Lemon Orzo, Olivesand Feta. Yes, you guys, I have replaced the usual Italian lamb mince sauce with a Greek-ish version, spiced up with cinnamon, oregano and cumin among others
Add the browned lamb to the onion puree along with the canned tomatoes, potatoes and water. Season the lambwith some black pepper and fry the lamb until browned
Pour over the pasata / chopped tomatoes, add sugar and bring to a boil, add in yogurt and stir then add enough hot water until it barely covers the lamb
They are delicious and would be lovely with a stew. The green spathe like leaves can be chopped raw in salads or included in cooking dishes like pasta , fish, stewsand soups
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