Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts
Ingredients:
  • 300-500 g beef cubed
  • 3 tbsp oil
  • 1 small tub tomato paste
  • 1/2 cup pasta rinsed
  • 2 medium onion chopped
  • 3 medium potatoes chopped
  • 2 sticks celery chopped
  • water
  • 3 carrots chopped
  • 2 courgettes chopped
  • 1 turnip chopped
  • 2 tomatoes chopped
  • coriander, chickpeas (optional)
  • salt and pepper, harissa
  • coriander powder
  • caraway, cinnamon powder
Preparation:

  1. In a casserole dish or frying pan, brown the beef in the oil. Add the vegetables, mix well. Add tomato paste, spices, harissa and coriander leaves. Cover with water and leave to simmer for about 45 minutes.
  2. After simmering, sieve soup, reserving the liquid. Return cooked meat to the fry pan. Add reserved liquid. Before serving, add pasta and cook for approx. 7 mins. Present with some coriander leaves and orange.

Algerian Chorba

Added on 11:15 PM

Ingredients:

One 6 pound chicken (organic chicken preferred)
1/4 cup melted butter
2 Tablespoons lemon juice
2 teaspoons oregano*
salt and pepper to taste
garlic powder to taste
5 medium potatoes, cut into wedges
1 cup organic chicken broth or stock

Preparation:

Remove giblets from cavity and save for another use.
Rinse chicken thoroughly and pat dry.
Place chicken on a rack in a 9 x 13 pan.
Sprinkle with salt, pepper and garlic powder to taste.
Sprinkle with 1 teaspoon oregano.
Place potatoes in the pan.
Pour the melted butter and lemon juice over the chicken.
Sprinkle potatoes with salt, pepper, garlic powder, and remaining teaspoon of oregano.
Pour chicken broth in to the pan.
Bake at 350 degrees F for 2 to 2 1/2 hours or until browned and the juices run clear.

Greek Roasted Chicken With Potatoes

Added on 10:53 PM

Ingredients:

1 kg fresh green beans
3 medium potatoes sliced
1 large onion grated
½ kg ripe fresh tomatoes pureed
1 clove garlic chopped
2 tablespoons chopped parsley
100 ml olive oil
100 ml water
Salt and pepper


Preparation :

Cur off the two ends on the beans and remove the thread(s) along the side(s) if there are any.

Gently fry the grated onion in the olive oil in a pan for 2 minutes.

Add the chopped garlic and fry for another minute.

Add the green beans and potatoes and stir for another minute.

Add the tomato puree, water and seasoning, cover the pan and simmer for 1 hour.

If the liquid hasn’t been absorbed by this time, uncover the pan and bring to the boil for a short time.

Add the parsley and boil for 2 – 3 minutes.

Greek Fresh Green Beans

Added on 10:47 PM

 Ingredients:
(for 4-6 servings)

1 small onion, chopped
2 tablespoons extra-virgin olive oil
3/4 cup thinly sliced celery
Hot red pepper flakes
2 large potatoes, peeled, halved, and sliced into 1/2-inch pieces
1 pound baccalà (salt cod), soaked for at least 36 hours
4 fresh plum tomatoes, peeled, seeded and chopped, or canned tomatoes, chopped
1 to 2 teaspoons salt-preserved capers, soaked in water for a few minutes and drained (optional)
8 to 10 black or green olives, pitted or unpitted
Leaves from several flat-leaf parsley sprigs, chopped
Preparation:

1. In a large deep skillet, combine the onion and olive oil. Cook over medium heat until the onion is tender but not browned. Stir in the celery and add a sprinkle of red pepper flakes. Cook, stirring, for a minute or two.

2. Add the potatoes, then add water to the halfway point (about 1/2 cup). Cover and cook, stirring occasionally, until the potatoes are barely tender, about 10 minutes. Meanwhile, cut the cod into large chunks. Add it to the saucepan along with the tomatoes, capers, and olives. Cook with the cover ajar until the cod is heated through, about 10 minutes.

3. Taste the sauce and add more pepper flakes if needed. Add the parsley. Serve the stew in shallow soup bowls.

Baccalà and Potato (con patate) Stew alla Siracusana

Added on 5:34 AM

INGREDIENTS:


1/2 cup olive oil (1/3 cup for nonstick pans)
3 whole cloves garlic, peeled
1 large Spanish onion, diced
2 large Idaho potatoes (about 1 pound total), peeled and sliced 1/4-inch thick
3 cloves garlic, chopped fine
4 plum tomatoes, peeled, seeded, and diced
1 teaspoon salt; more to taste
1/2 teaspoon freshly ground black pepper; more to taste


Preparation:
 
Heat an 8- or 9-inch skillet over medium heat. Pour in the olive oil and add the whole garlic cloves. Cook the garlic until browned, about 8 min. Discard the cloves.
Add the diced onion to the pan. Sauté in the oil until light brown, about 12 min. Remove the onions from the pan with a slotted spoon.
Add half of the potato slices to the oil. Top them with an even layer of the onions, chopped garlic, tomatoes, salt, and pepper. Top with the remaining potato slices.
Cook the potatoes until browned, about 15 min., and then turn the potatoes over, pressing down on them with a spatula. (You don’t have to turn all the potatoes at once; the potato cake will still keep its shape.) Continue cooking until the underside is brown and the potatoes are tender throughout, about another 15 min. Slide from the pan onto a serving platter and serve immediately.


Catalan Potatoes

Added on 1:59 PM

Ingredients: 

• 1½ kg Potatoes • ½ cup Olive Oil • 4 tbsp Lemon Juice • Oregano (to flavor) • Salt (to taste) • Pepper (to taste)

 Preparation:

•Peel the potatoes, rinse and drain them.
•Slice them into small pieces and place them in a baking pan.
•Pour olive oil and lemon juice.
•Sprinkle salt, pepper, and oregano. Stir gently.
•Bake at 350 degrees F for one hour.

Baked Potatoes with Oregano Recipe

Added on 12:50 PM

Ingredients:

Medium potatoes: 6-8
Seasoned ground beef: 1 cup
Beef stock
Cooking oil
Salt & pepper to taste

Preparation:

Peel potatoes and soak them in salted water. Then drain the potatoes, dry well and fry. Place the potatoes on absorbent paper towels to cool. Fill the center of the potatoes with seasoned ground beef. Then arrange all the potatoes in a pot and cover halfway with the well-seasoned beef stock and cook slowly. Serve the stuffed potatoes hot. To tickle your taste buds, you can also use tomato juice instead of beef stock.

Batatis Mahshiya

Added on 3:49 AM

Ingredients:
  • ground pepper
  • salt
  • dried oregano
  • 5 garlic cloves
  • olive oil
  • 1.5Kg (3 lbs) large potatoes
  • 3 lemons (juiced)
  • dried thyme

Preparation:
 
1.Preheat oven to 180c (350F).
2.Wash, peel and cut the potatoes into pieces (pieces should be slightly larger than a mouthful)
3.Arrange the copped potatoes in a large baking pan. Pour olive oil over them and 3 tablespoons of oregano, salt, pepper, squashed garlic cloves and a pinch of dried thyme. Pour the lemon juice over the potatoes and mix well.
4.Bake the potatoes for 18 minutes (or until they are cooked properly use a fork and see if they are soft when you drive the fork through them).

Garlic Potatoes in the Oven

Added on 6:38 PM

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