Simple 5-2 Recipes: Lamb Souvla

Lamb Souvla 1 2 3 4 5 Course Main Course Servings 4 people Prep Time 30 minutes Cooking Time 30/45 minutes Passive Time 3 hrs

Ingredients

• 900 grms Lamb steak Use shoulder - its much better
• 3 cups Dry red wine or 1 cup vinegar 2 chicken stock
• 1 tsp Salt & Pepper to taste
• 1 tsp Dried oregano or thyme
• 3  Fresh bayleaves crushed
• 2 tbsp Extra virgin olive oil
• 1 lrg Onion peeled, then diced large
• 1 small Onion grated
• 1 medium Red Pepper sliced for a skewer

Servings: people

Instructions

1. Cut the meat into about 3" chunks, but not diced - just roughly cut.
2. Put in a deep bowl then add the bayleaves, oregano, salt and pepper & grated onion. Then the wine & olive oil, and mix well. Put in the fridge for 3 hrs.
3. When you remove it from the fridge, take long metal sewers and thread the meat on, but not to tightly. Start with onion and finish with onion, and the odd peppers between.
4. Make sure your BBQ is nice and hot - it should look red or hot white with no charcoal black showing .
5. Baste the meat from time to time with oil and always keep turning.
6. The meat should be nice and rich looking. Keep basting and turning. Once ready, squeeze lemon juice over the meat. The whole process should take about 40mins in total.

Recipe Notes

For the best results keep it marinading overnight. I serve this dish with nice Patates Spastes – Potatoes with Wine and a nice village salad and slice of lemon.

Traditionally you don't add the onion or peppers on the skewers, but I used what I had in the fridge just to finish them up.

Source:

https://plus.google.com/u/0/explore/cookwithsally

Simple 5-2 Recipes:AUTUMN LAMB STEW

198 cals per serving

Today I’m making a lovely warming pot of lamb stew. Takes a few hours to cook so am getting it on early. But by tea-time it will smell delicious and will feed all the family with plenty left over. I plan to eat mine with some tasty kale, but will make some mashed potato for everyone else.

Serves 8 Prep time: 15 minutes Cook time: 2 hours 30  minutes

600g lean diced lamb

2 tbsp olive oil

1 onion

2 carrots

4 celery stalks

2 cloves garlic

200ml red wine

1 small swede

2 tbsp tom purée

2 can tomatoes

2 bay leaves

500ml veg or chicken stock

Heat the oil in a large oven proof casserole. Add the lamb and roughly chopped onions. Stir. Cook for 5 minutes until you get a couple of burnt bits. Roughly chop all veg (this is a big chunk casserole). Add the sliced garlic and chopped veg. Stir and cook for another 5 minutes.

Add the rest of the ingredients and bring to the boil. Simmer gently for 30 minutes. Either transfer to a slow cooker for about 8 hours or else cook with the lid on for about 4 hours at 140C (120C fan, 275F) or 2 hours at a very low simmer.

Source:

http://www.52recipes.co.uk/2013/02/06/autumn-lamb-stew/

Simple 5-2 Recipes;DIY Swedish Meatballs

Hey Watch the Video Below

source;

http://allrecipes.com/Recipe/Chef-Johns-Swedish-Meatballs/Detail.aspx?src=VD_Summary

Simple 5-2 Recipes

Chicken In Tomato Sauce

255 cals per serving

The tomato sauce is very versatile and can also be used on pasta and pizza. This recipe serves four but if you make the sauce for four you can keep or freeze some and use ¼ of the sauce with one chicken breast.

Serves 4 Prep time:5 minutes Cook time: 1hour 10minutes

2 cloves garlic, finely sliced

1 tsp olive oil

2 tins tomatoes, whole not chopped

2 red peppers, de-seeded and chopped

1 courgette, skinned and chopped

4 chicken breasts, skinless

In a wide saucepan gently heat the oil and toss in the garlic. Lightly fry for 2-3 minutes. As they are just starting to turn brown add red peppers and courgette. Then add the tinned tomatoes. Bring to simmering point and then turn heat down a little, making sure it continues to bubble. Simmer like this for ½ hour, stirring occasionally. Then break up the tomatoes with a wooden spoon and continue to cook for a further ¼ hour.

To make a smooth sauce transfer to a liquidiser and whizz for approx 1 minute. (You can of course skip this step and choose a more textured sauce.) In the same saucepan (or a smaller pan if you are just cooking one piece) place the whole pieces of chicken flat on the bottom of the pan. Pour over the sauce so it covers the chicken generously. Bring the sauce up to a simmer and cook for 25 minutes on a gentle heat until the chicken is cooked. If the pan looks dry or the chicken becomes uncovered you should add a little water and stir in.

source;

http://www.52recipes.co.uk/2013/02/18/chicken-in-tomato-sauce/

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