Archive for the ‘Oregano’ Category

Mushroom Burgers with Beetroot Slaw

August 10, 2017

Greek-Style Lamb Pie 2

November 30, 2016

greek-style-lamb-pie-1 greek-style-lamb-pie-2

Butterflied Chicken Breasts (Gordon Ramsay)

November 15, 2016


Provençale Tomato Sauce (Julia Child)

July 28, 2016


  • ¼ cup olive oil
  • cup finely minced yellow onions
  • Kosher salt and black pepper
  • 4 teaspoons all-purpose flour
  • 5 to 6 pounds ripe tomatoes, quartered
  • teaspoon sugar, plus more to taste
  • 4 cloves garlic, minced or put through a press
  • A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 sprigs thyme, all tied in cheesecloth
  • ¼ teaspoon fennel seeds
  • ½ teaspoon dried basil, oregano, marjoram or savory
  • Large pinch saffron threads
  • 1 dozen coriander seeds, lightly crushed
  • 1 2-inch piece dried orange peel (or 1/2 teaspoon granules)
  • 2 to 3 tablespoons tomato paste (optional)


  1. In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
  2. Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
  3. Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

Grilled Butterflied Chicken and Coriander Rice (Andy Bates)

June 7, 2016

Grilled Butterflied Chicken and Coriander Rice (Andy Bates)

Pork Meatballs

October 15, 2013

Pork Meatballs

Butternut squash soup, poached free-range egg and chorizo

September 30, 2013

This super-easy, silky soup is perfect for early autumn evenings and the spicy chorizo and egg make it quite substantial. It’s important to caramelise the squash properly otherwise the soup can be a little bland.

Serves 4
1 medium-size butternut squash, peeled and trimmed
1 litre fresh chicken stock
4 eggs
150g spicy chorizo
Olive oil
Salt and black pepper
A splash of white wine vinegar
A few sprigs of oregano (optional)

1 Heat the oven to 180C/350F/gas mark 4. Slice the squash lengthways down the middle, deseed and then dice into even chunks. Place on a baking tray, drizzle with oil and season.

2 Roast for 45-60 minutes, occasionally turning the squash with a spatula. It should be tender and soft and evenly caramelised.

3 Bring the stock to a boil and keep at a low simmer until the squash is ready.

4 Peel the chorizo and cut into small chunks. Lightly cook over a medium heat in a nonstick pan, reserving the oil.

5 Put the squash into a blender with half the stock. Blend to a puree and add more stock as you go until you have your desired consistency. Season and pour back into a pan to keep warm.

6 Poach the eggs in simmering water with a splash of vinegar until soft-cooked. Remove from the water and drain well.

7 Divide the soup between four bowls and then place an egg in the middle and spoon over the chorizo and its oil. Serve with some oregano leaves if you like.

Recipe supplied by Benjamin Tish, Salt Yard Group


September 27, 2013


Mini Meatball Penne

September 25, 2013

Mini Meatball Penne

Norwegian Meatballs with Red Cabbage

September 24, 2013

Norwegian Meatballs with Red Cabbage