AUBERGINE STEW | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
This is a fantastic dish from southern Italy that's eaten as a warm vegetable side dish or a cold antipasto. Sicilians are proud that it's made with produce from their island. All the different methods of making it are more or less the same – the things that make it stand out and be special are the quality of the aubergines, tomatoes and vinegar. Always try to get hold of nice firm aubergines with very few seeds – have a look down in your local market to see if you can find different colours.
Total Time 30 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Cut the aubergine into large chunks. Peel and finely chop the onion, then peel and finely slice the garlic. Pick and chop the parsley leaves and finely chop the stalks.
- Rinse, soak and drain the capers and remove the olive stones. Roughly chop the tomatoes. Toast the almonds, if using, under a hot grill or in an oven until light brown.
- Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little sea salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)
- When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks, and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it's getting too dry.
- Throw in the drained capers and the olives, and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender.
- Taste before serving and season if you need to with salt, black pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.
Nutrition Facts : Calories 199 calories, FatContent 14.6 g fat, SaturatedFatContent 2.0 g saturated fat, ProteinContent 4.1 g protein, CarbohydrateContent 9.1 g carbohydrate, SugarContent 7.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
LAMB STEW WITH SPRING VEGETABLES RECIPE | INA GARTE…
Provided by Ina Garten
Categories main-dish
Total Time 2 hours 0 minutes
Cook Time 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
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LAMB STEW WITH SPRING VEGETABLES RECIPE | INA GARTE…
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 0 minutes
Category main-dish
Reviews 4.7
Total Time 2 hours 0 minutes
Category main-dish
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
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MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES
A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine moroccan
Calories 720 calories per serving
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine moroccan
Calories 720 calories per serving
- Preheat the oven to 190°C/375°F/gas 5.
- Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
- Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
- Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
- Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
- Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
- Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
- Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
- Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
- Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.
See details
MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES
A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine moroccan
Calories 720 calories per serving
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine moroccan
Calories 720 calories per serving
- Preheat the oven to 190°C/375°F/gas 5.
- Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
- Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
- Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
- Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
- Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
- Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
- Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
- Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
- Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.
See details
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BEEF STEW | DINNER | THE BEST BLOG RECIPES
Aug 24, 2021 · This easy beef stew recipe starts with browning the stew meat and then sauteing the vegetables in the juices with butter and olive oil. The caramelized garlic, onions, celery, and carrots create the foundation of flavors for this stew. Broth, herbs, seasoning, and cornstarch make the thick sauce that is characteristic of a stew.
From thebestblogrecipes.com
From thebestblogrecipes.com
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HEALTHY STEW RECIPES | EATINGWELL
With a focus on vegetables, fiber-rich legumes and healthy fats, this slow-cooker stew fits the bill for those following the Mediterranean diet. Swap out the chickpeas for white beans for a …
From eatingwell.com
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See details
BEST BEEF STEW RECIPES - BETTER HOMES & GARDENS
Nov 02, 2021 · Most recipes using beef stew meat star root vegetables like carrots and potatoes and are designed to be savored during the coldest months of the year. But with fresh zucchini and basil, this variation is fresh enough for spring and summer. Pair with whole grain pasta or quinoa to showcase a lighter, brighter side of beef stew.
From bhg.com
From bhg.com
See details
PIONEER WOMAN BRUNSWICK STEW RECIPE - HAMDI RECIPES
Dec 15, 2021 · A Brunswick stew typically consists of cooked pork shoulder or leftover pulled pork, cooked beef, along with chopped or shredded cooked chicken thighs and some vegetables such as onion, carrots, etc. Adding Ketchup and barbecue sauce as well as cayenne pepper gives the classic stew …
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LAMB STEW RECIPES - GREAT BRITISH CHEFS
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From thespruceeats.com
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TURNIP RECIPES | ALLRECIPES
I combined 3 recipes to create tender juicy chicken with an awesome honey-sriracha glaze. If you've always wanted to cook more stuff with turnips, give this a try. Aside from the delicious sauce, the most important part of this dish is using the high heat of cast iron to brown the chicken and vegetables …
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ETHIOPIAN STEW RECIPES | ALLRECIPES
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PIONEER WOMAN BRUNSWICK STEW RECIPE - HAMDI RECIPES
Dec 15, 2021 · A Brunswick stew typically consists of cooked pork shoulder or leftover pulled pork, cooked beef, along with chopped or shredded cooked chicken thighs and some vegetables such as onion, carrots, etc. Adding Ketchup and barbecue sauce as well as cayenne pepper gives the classic stew …
From hamdirecipes.com
From hamdirecipes.com
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LAMB STEW RECIPES - GREAT BRITISH CHEFS
Lamb stew info Stewing is a simple, time-honoured way to extract maximum flavour and tenderness out of those cuts that would otherwise be tough and disappointing. Lamb stew is a British and Irish classic (think Lancashire hot pot, Irish stew…
From greatbritishchefs.com
From greatbritishchefs.com
See details
HEARTY RABBIT STEW WITH VEGETABLES RECIPE - THE SPRUC…
Jul 28, 2021 · This rabbit stew honors the flavors of traditional cuisines that used humble ingredients to make great dishes. Flavored with red wine, vegetables, and mushrooms, this stew requires patience, but not a lot of work. Red wine, along with a variety of aromatic vegetables, gives the stew …
From thespruceeats.com
From thespruceeats.com
See details
TURNIP RECIPES | ALLRECIPES
I combined 3 recipes to create tender juicy chicken with an awesome honey-sriracha glaze. If you've always wanted to cook more stuff with turnips, give this a try. Aside from the delicious sauce, the most important part of this dish is using the high heat of cast iron to brown the chicken and vegetables …
From allrecipes.com
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ETHIOPIAN STEW RECIPES | ALLRECIPES
Jan 27, 2022 · These Ethiopian stews are comfortingly familiar. Rich and hearty, they feature a variety of vegetables, meats, and spices. These stews are versatile by nature, meaning you can really have some fun experimenting with different vegetables…
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