Posts Tagged ‘oregano’
Sausages with oregano, mushrooms & olives
Friday, January 14th, 2011
* 450g pack reduced-fat sausages
* 1 tsp sunflower oil
* 2 tsp dried oregano
* 2 garlic cloves , sliced
* 400g can chopped or cherry tomatoes
* 200ml beef stock
* 100g pitted black olives in brine
* 500g pack mushrooms , thickly sliced
Method
1. Using kitchen scissors, snip the sausages into meatball-size pieces. Heat a large pan and fry the pieces in the oil for about 5 mins until golden all over.
2. Add the oregano and garlic, fry for 1 min more, then tip in the tomatoes, stock, olives and mushrooms.
3. Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little. Serve with mashed potato or pasta.
Tags: black olives, cherry toms, garlic, mushrooms, oregano, sausages
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Lamb cutlets with chilli and black olives
Thursday, January 13th, 2011
Layer the rib chops between cling film and flatten gently with a rolling pin or mallet. Unwrap and place the chops in a large dish, so that they all fit in a single layer. Pour the 4 tablespoons of oil over the chops and add the sliced garlic, chilli flakes, oregano, lemon zest and juice. Sprinkle with the salt and the olives, then turn the rib chops in the marinade so that both sides are coated.
Ingredients
* 12 lamb rib chops
* 4 x 15ml tablespoons olive oil, plus 2 tablespoons for frying
* 3 cloves garlic, peeled and sliced
* 1 teaspoon dried chilli flakes
* 1 teaspoon dried oregano
* Zest and juice of 1 small lemon
* 1 teaspoon Maldon salt or 1/2 teaspoon table salt
* 15 black olives, pitted and sliced
* 1 long red chilli, deseeded and finely chopped (optional)
Method
1. Layer the rib chops between clingfilm and flatten gently with a rolling pin or mallet. Unwrap and place the chops in a large dish, so that they all fit in a single layer.
2. Pour the 4 tablespoons of oil over the chops and add the sliced garlic, chilli flakes, oregano, lemon zest and juice. Sprinkle with the salt and the olives, then turn the rib chops in the marinade so that both sides are coated.
3. Cover and leave the lamb to marinate for 20 minutes at room temperature.
4. Heat the 2 tablespoons of oil in a large heavy-based frying pan, and add the chops, scraping off the marinade before you put them in the pan. (Reserve the marinade.) Fry them for a couple of minutes a side on quite a high heat so that they take on some colour.
5. Turn the heat down to medium and pour the reserved marinade into the pan over the now coloured chops. Add 2 tablespoons or so of water and cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well done (this will also depend on the thickness of the chops).
6. Transfer the chops to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chilli, should you feel like enhancing the dried chilli with the pep of fresh.
Serves: 4
Tags: black olives, chilli flakes, garlic, lamb chops, lemon, oregano, red chilli
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