Tag Archives: oregano

Recipe: Greek Stuffed Peppers

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I have been enjoying Rick Stein’s trip around the mediterranean sea from Venice to Istanbul. Although he’s famous for fish, he has also been featuring some vegetarian recipes. And this one, from Greece, was a lunch favourite for the crew, apparently.

Stuffed peppers, are nothing new for veggies, of course, but these are sunny and light-flavoured while still being substantial enough as a lunch dish on their own.

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Ingredients
2 large red peppers
1 red onion, finely chopped
1 clove garlic, finely chopped
1 tomato, skinned and chopped
1 tbsp tomato puree
150g long-grain rice
200ml vegetable stock
pinch chilli flakes
1 tsp dried oregano
1 small packet of flat leaf parsley, finely chopped
2 sprigs mint, finely chopped
lemon juice (optional)

Remove the ‘lids’ from the peppers and scoop out the seeds.
Place upright in a roasting tin. Keep the lids to one side.
Heat some oil in a saucepan, and sweat the onion and garlic until the onion is translucent and softened.
Add the chopped tomato and tomato puree and simmer for a few minutes.
Add the rice, vegetable stock, chilli and herbs, season with salt and pepper stir thoroughly and simmer gently for about 10 minutes.
After 10 minutes the rice should have absorbed most of the stock, but it should still be a fairly wet mixture.
Spoon the rice mixture into the peppers and replace the ‘lids’.
Season with salt and pepper.
Pour 100ml of just boiled water into the roasting tin and cover with kitchen foil.
Put in a preheated over, 180C for an hour.
After an hour, remove the foil and put back in the oven for a further 30 minutes
Serve hot, room temperature or cold with some lemon juice drizzled over the top.

Serves 2 for lunch

Recipe: Puttanesca Adagio

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A while back I made a quick and fresh version of Pasta Puttanesca. At the time I promised that I would post the recipe for the slow version of the sauce later on. Well, it’s a wet and windy winter’s day here, so I think now is the time for a dish with all the gutsy flavours of the mediterranean on a plate.

Make now mistake, there are BIG flavours in this dish. This has been much helped by the genius idea I found on the Guardian website, to replace the anchovy in this recipe with greek style olives – not greek olives, note, but the salted, slightly wizened kind of black olives a la greque. You can find them at delicatessen counters. Their deep saltiness is a perfect replacement for the salty fish.

I’ve set the cooking time at 40 minutes, but that depends on how low your stove’s simmering point is. This is one to keep an eye on. And I’m afraid, a certain amount of stove-top splatter is inevitable. It’s a small price to pay for a delicious sauce like this.

I’ve said this will serve 4, but it really depends on how much sauce you like with your pasta. This is quite strong though, so you probably won’t need as much as you might think.

Puttanesca Adagio photo DSCN1063_zps3a32ebc0.jpg

Ingredients
4 tbsp olive oil

2 cloves garlic, chopped
1 chilli, chopped
500ml passata or (500ml tinned tomatoes and 1 tbsp tomato puree)
8 greek style olives, chopped
2 tbsp capers, chopped
1/2 tsp dried oregano
2 tbsp fresh basil, chopped

Heat the olive oil in a saucepan and add the garlic and chilli.
When the garlic starts to brown, add the passata, olives, capers and oregano.
Stir and then let the mixture gently simmer, uncovered, for 40 minutes.
Season with black pepper (you shouldn’t need salt).
Serve over pasta with the fresh basil sprinkled on top.

Serves 4