Greek Inspired Lamb Meatballs

On 23rd April 2016, This was Dinner...

I’ve actually made these Donna Hay meatballs before but forgot to add the feta and served it on top instead. I did it right this time and even though they were very good last time they were even better this time.

Get set…

  • Crumble up some feta
  • Finely chop some rosemary
  • Grate some lemon rind
  • Prepare some chicken stock
  • Halve some cherry tomatoes
  • Chop some mint leaves
  • Get couscous, lamb mince, honey, chapatis, houmous, baby spinach, oil & seasoning ready

Throw it together…

Pour the chicken stock over the couscous, cover and leave until the stock is absorbed.

Combine the couscous with the lamb, honey, lemon rind, rosemary and some seasoning  and shape into small balls, flattening slightly. Cover and chill for 15 minutes.

Heat a little oil in a pan and cook the meatballs for about four minutes each side, depending on the size and thickness of yours.

Dish it up…

Spread a chapati with houmous and add the spinach, tomatoes and mint then place a couple of meatballs on top then roll, wrap or whatever you want. Just enjoy.

TWD_2304_Meatballs

As I said earlier, this is a Donna Hay recipe and can be found in her book – Fast, Fresh, Simple which I highly recommend.

Bean & Feta Stuffed Peppers

On 17th February 2016, This was Dinner

I made these when I got in from the gym. There was a large filling to pepper space ratio and these were decent sized peppers.

I don’t often comment on how I cook things differently from the recipe but this one really stood out. The original recipe (which I hardly ended up following at all) precooks the peppers and I think that would have spoiled them. My opinion of course.

Get set…

  • Preheat the oven to 170°c (fan)
  • Halve and deseed 2 peppers
  • Slice a small red onion
  • Cut an aubergine into cubes
  • Cut some feta cheese into cubes
  • Finely slice a red chilli
  • Grate some cheddar
  • Finely chop a garlic clove
  • Chop some parsley
  • Get ground cumin, ground coriander, can of chopped tomatoes, can of kidney beans, oil & seasoning ready

Throw it together…

Heat the oil in a pan and add the onion and garlic until starting to soften. Stir in the cumin and coriander. Cook for a few minutes then add the chilli and aubergine. Pour in the tomatoes and the beans (Still in their water is fine). Season.

Cook for about 15 minutes.

Pop the peppers in a baking tray then put some of the feta in the bottom. Add the bean mixture then add more feta.

Keep the remaining bean mixture warm.

Top with the cheddar and bake in the oven for about 20 minutes.

Dish it up…

Put some of the bean mixture in a bowl and top with the peppers.

TWD_1702_Stuffed_Peppers

I would normally stuff peppers with a rice based dish so this made a nice change.

Greek Inspired Meatballs

On 17th July 2015, This was Dinner

I finally got around to recipes from my new Donna Hay cook book. My prize from Donna at A Cookbook Collection. This book does not disappoint.

It was poor food planning this week in that I ended up with two different versions of mince in two days but both were gorgeous so I’m not complaining.

Preparing:

  • Prepare some couscous
  • Prepare some chicken stock
  • Zest a lemon
  • Finely chop some rosemary leaves
  • Break up some feta
  • Halve some cherry tomatoes
  • Get honey, lamb mince, houmous, flatbreads, spinach, mint & seasoning ready

Making:

Mix the mince with the couscous, honey, lemon zest, rosemary and seasoning. Shape into patties, pop in the fridge to chill for at least 20 minutes.

Cook in a large frying pan for a few minutes each side.

Warm the flatbreads, spread over some houmous then scatter the spinach, mint and tomatoes. Top with the meatballs then sprinkle with feta.

TWD_1707_Lamb_MeatballsDonna Hay’s recipe actually puts the feta in the meatballs – lovely. I forgot 😦

Tomato Crostini with Feta Pesto

On 2nd June 2015, This was Dinner

It is hard to believe we are hurtling towards the longest day and the days will soon start to shorten. The weather has been pretty shoddy and I can’t believe how windy it keeps getting. That’s the thing we have had the most of in 2015 – wind.

This is a lovely fresh-tasting dish with a great pesto alternative using feta.

Preparing:

  • Bash a garlic clove
  • Pick some basil leaves
  • Zest & juice a lime
  • Slice some tomatoes
  • Roughly chop some pitted black olives
  • Cut some slices of sourdough
  • Get pine nuts, extra virgin olive oil, feta, salsa & seasoning ready

Making:

Whizz up the garlic, basil, oil, lime zest and lime juice in a processor. Add the feta and seasoning and whizz again. If it’s a bit thick, add a little water.

Toss the tomatoes with the salsa and olives.

Toast the bread then arrange the tomatoes and spoon over the pesto.

TWD_0206_Feta_Tomato

This is a God Housekeeping recipe.

Chicken Chorizo & Sweet Potato Bake

A nice easy bake that doesn’t take much effort, and using thighs is quite cheap, allowing you to afford courgettes which seem quite expensive at the moment.

Preparation:

•  Preheat the oven to 200ºc (fan)

•  Peel and cut some sweet potatoes into chunks

•  Bash a few unpeeled garlic cloves

•  Prepare some chicken stock

•  Juice some lemons keeping the halves

•  Slice a chorizo

•  Slice some courgettes

•  Slice a red chilli

•  Chop some parsley

•  Get your skin-on chicken thighs, oil, spinach & seasoning ready

To make:

In a roasting tin, add the thighs, skin side up, throw in your chunks of sweet potato and the garlic cloves. Drizzle with oil and add chicken stock (don’t pour the stock over the skins). Pour the lemon juice all over then pop the lemon halves amongst the chicken. Season well.

Bake for about 25 minutes then add the chorizo, chilli and courgettes and cook for about the same time again.

Take out and leave to rest for a few minutes then stir through spinach and parsley and serve.

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The recipe can be found on the Great British Chefs – Kids app.

On Wednesday we had a Spring Onion, Egg and Fried Feta Salad from May’s Delicious Magazine but it looked rubbish and didn’t have much feta so I didn’t bother taking a photograph in disgust. It was actually very tasty.

Preparation:

•  Zest & juice a lemon

•  Slice some feta

•  Slice some spring onions

•  Shred some lettuce

•  Tear up some mint

•  Chop some chives

•  Toast & chop some hazlenuts

•  Get some oil, chilli flakes, eggs & seasoning ready

To make:

Whisk up some oil and lemon juice with seasoning.

Sprinkle the feta with chilli flakes and press in. Heat a frying pan and fry the feta for about a minute each side until golden. If it’s hard to remove from the pan leave it to cool a little before removing.

Toss spring onions, lettuce, mint leaves and chives with some of the lemon dressing.

Top with the feta and the nuts then serve with egg,, I fried mine instead of poaching as per the recipe. Finish with the remaining dressing.

This was dinner…9th & 10th September 2014.

Salmon Filo Pie

This photograph does not do the pie justice. It was extremely good, so much so that it fed us for two days.

It’s a Save with Jamie meal using leftover salmon so I just bought a decent sized piece and baked it until ‘just’ cooked through.

Preparation:

•  Roughly chop some leeks

•  Roughly chop some courgettes

•  Preheat the oven to 170ºc (fan)

•  Cook a large piece of salmon

•  Zest a lemon

•  Pick some thyme leaves

•  Grate some parmesan

•  Oil an ovenproof dish

•  Get olive oil, feta cheese, eggs, filo pastry & seasoning ready

To make:

Pop the leeks, courgettes and thyme leaves on a low heat with some olive oil. Cook low and slow, stirring regularly until very soft and season well and leave to cool.

When it’s cooled, flake in the salmon, add the lemon zest and crack in some eggs. Give it a good stir.

Start layering your dish with filo, brushing with oil as you go, drape over the sides as this is going to form your lid. Spoon the mixture in, Pop a piece of filo on top then fold over the overhanging sides to create a parcel. Sprinkle with parmesan. Bake in the oven for about 50 minutes.

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This was dinner…1st & 2nd September 2014

Souvlaki Salad

It is with a slight case of irony that this meal comes from the Paul Hollywood Bread book. I bought it to try and get into baking bread a little more and have used it twice, once successfully, the second time not so but still edible. So I made the souvlaki but used shop bought pittas. I also cooked mine a little differently

Make a salad using sliced white cabbage, shredded lettuce and sliced red onion. Add tomatoes and olives. Mix lemon juice and olive oil together and dress the salad. Add cubes of feta and season.

Using skewers, thread on chunks of pepper, onion wedges and pieces of trimmed pork belly. Cook in a 190ºc (fan) oven on a baking tray. When almost done, transfer to a pan on high heat and quickly toss with red wine until it has completely reduced. Add dried oregano and seasoning.

TWD_2007_Souvlaki

Using PORK BELLY, RED ONION, RED PEPPER, RED WINE, DRIED OREGANO, WHITE CABBAGE, LETTUCE, TOMATOES, BLACK OLIVES, LEMON, EXTRA VIRGIN OLIVE OIL, FETA and PITTA BREADS…

This was dinner…20th July 2014.