Showing posts with label Stew. Show all posts
Showing posts with label Stew. Show all posts

Sunday, 30 June 2013

Saffron & Coriander Fish Stew

The fennel and bell peppers give this Fish Stew a beautiful sweet and sour taste. I haven't changed much from the original recipe taken from The Lebanese Kitchen as you don't need to mess with perfection.

Ingredients
serves 4
takes 40 minutes
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 fennel bulb, sliced
  • 4 tomatoes, chopped
  • 2 red bell peppers, seeded & sliced
  • 4 cups vegetable stock
  • 700g firm white fish, cut into chunks
  • 4 uncooked king prawns, peeled & deveined
  • pinch saffron threads
  • 1/2 tsp ground turmeric
  • 1/4 tsp chilli flakes
  • juice of 1 lemon
  • 2 tbsp chopped fresh coriander
  • salt & pepper
Method
  1. Heat the oil in a large deep pan, add the onion, celery and fennel & cooked over a medium heat, stirring occasionally for 5 minutes until softened but not browned.
  2. Add the tomatoes & bell peppers and cook for 1 minute more.
  3. Pour in the stock and bring to a boil.
  4. Add the fish, king prawn and all the spices then reduce heat & simmer for 5-10 minutes until fish is slightly opaque in the middle and flakes easily.
  5. Stir in the lemon juice and coriander.
  6. Season to taste. I served mine with a dollop of mint, chilli & coriander paste or you could use pesto or nothing at all. Enjoy!


Friday, 29 March 2013

Lamb Stew

Requires some planning as you need to roast it for a couple of hours but super easy to prepare as you just throw everything into the one pot. This is from Dish Magazine #47 with some slight changes.

Ingredients
serves 4
roasting time: 2 1/2 hours
  •  1 kilo of boned lamb shoulder, cut into large pieces
  • 2 red onions, peeled & cut into wedges
  • 6 small waxy potatoes, cut into large pieces
  • 2 large tomatoes, quartered
  • 1 each of orange & lemon, zest & juice
  • 10 cloves of garlic, peeled
  • 12 large green olives
  • 2 tsp dried oregano (I used fresh thyme since it's abundant in my garden at the moment)
  • 1/2 cup dry white wine
  • sea salt & freshly ground pepper
  • 150 grams feta
Method
  1. Preheat oven to 180oC
  2. Combine all the ingredients (except feta) in a large roasting dish & season.
  3. Cover with lid (or tin foil) and roast for 1 1/2 - 2 hours, turning the lamb every 30 minutes or so.
  4. Uncover the lamb & top with feta, spooning some of the juices over the top.
  5. Bake uncovered for a further 15-20 minutes or until feta is golden brown. Serve with a salad or steamed broccoli & enjoy!