This recipe is perfect for not too formal dinner party or just a treat for the family.
Method of Preparation:
Preheat the oven to 180º centigrade.
Heat the olive oil in a saucepan over medium-low heat.
Saute the garlic for just 1 minute, ensure not to burn the garlic to prevent a bitter taste.
Turn down the heat to low and then add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp of salt. Stir well then pour into a large ceramic oven-proof
Wash the chicken and drain and dry with kitchen paper towels.
Put the chicken pieces into the ceramic dish and spoon into them the oil and lemon mixture.
Sprinkle with salt and a liberal amount of freshly ground black pepper.
Cover the ceramic dish with an aluminium foil and bake for 40 minutes, Then remove the cover, baste the chicken pieces with the juices and return into the oven and cook for a further half an hour or until the chicken is done.
Remove from the oven and let the chicken rest for at least 10 minutes. Just perfect timing to prepare all the trimmings and setting the table.
The autumn going to winter weather is ideal for stews and casserole as they are warming and filling for extra energy needed by the body to cope with colder temperature.
The above is not Dinuguan (bloodied Pork). It is beef stewed in Guinness, an Irish dry stout, ergo the dark colouring of the dish. Guinness gives a burnt flavour derived from roasted barley. It gives an authentic Irish flavour popular in beef stews of the world 🙂
2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
100 g baby silverskin pickled onions
1 large onion
2 tbsp plain flour
500ml can Guinness
1 beef stock cube
pinch of sugar
3 bay leaves
big thyme sprig
Method of Preparation:
Heat oven to 160C.
Heat the oil using a large lidded casserole pan.
Add the beef and cook until brown, remove with a slotted spatula into a plate, then set aside.
Add the onion to the casserole, and cook until translucent to brown.
Stir in the flour thoroughly.
Return the meat and any juice accumulated in the plate into the cassserole.
Give it a good stir.
Add the silverskin pickle onions.
Pour over the Guinness.
Crumble in the stock cube, give it a stir.
Season with salt, pepper and a pinch of sugar.
Drop in the bay leaves and thyme sprigs.
Cover the casserole with a lid and place in the middle shelf of the oven for about 2½ hrs, check the meat is tender.
Serve with freshly boiled rice or mashed potatoes.
This dish is delicious and heart-warming. Perfect for a family dinner get together.
This is best served with rice and a bit of salad.
It is rather Mediterranean in look and taste.
It would be preferable to marinate the lamb in olive oil, salt and freshly ground black pepper overnight for maximum taste. However if this was forgotten, it is not the end of the world 🙂 even an hour or two is adequate.
2 lbs boneless lamb, fat trimmed out, then cut into small chunks
Extra-virgin olive oil
salt and pepper to taste
1 green bell pepper, deseeded and sliced
1 courgette, peeled and sliced
2 tomatoes, chopped
1 can chopped plum tomatoes
200 g baby button mushrooms, quartered
1 cup red wine
1 heaped teaspoon turmeric powder
1 Tbsp dried oregano
Preheat the oven at 180º centigrade.
Heat a large oven-proof casserole pan over medium heat.
Pour in 3 tablespoons of extra virgin olive oil into the pan.
Add lamb and cook until golden brown and all the juices have almost evaporated.
Stir in the chopped tomatoes, cook for a couple of minutes until softened.
Pour in the wine, let it simmer for a minutes.
Pour in the can of chopped plum tomatoes.
Mix in the turmeric powder, leave to simmer for a couple of minutes.
Add the bell pepper, courgettes and mushrooms and dried oregano.
Season with salt and pepper accordingly.
Put in the middle shelf of the preheated oven for 45 minutes.