Tag Archives: chips

Greek Lamb Stew

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GreekStew7SmallThis is one of those real stews. It needs to simmer for two to three hours. This makes this is a great weekend dish or a meal to prepare in advance. It will however blow your mind.

The stew combines so many complex flavors, the lamb and various spices. It is however still balanced. Your lamb should be falling apart. The sauce is sweet, yet sour and ever so warming thanks to that cinnamon. Against that very hearty stew, it is nice to have that tangy yoghurt sauce. The potato chips are the perfect vessel for all this sauce. If you also serve the salad you get some crunch and fresh veg for a complete meal.

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Greek Lamb Stew ( 4 portions)

  • 3 large onions, finely sliced
  • 3 cloves of garlic, crushed
  • 2 tbsp olive oil for frying
  • 4 bay leaves
  • Spice mix:
    • 1 tsp cinnamon
    • 1 tbsp thyme
    • 1 tsp fennel seeds
    • 1 tbsp sweet smoked paprika
  • 400 gr lamb shoulder, cut in chunks
  • Meat coating:
    • 2 tbsp flour
    • Salt and pepper
    • 1 tbsp sweet smoked paprika
  • 1 glass of red port or wine
  • 1 tbsp of dried oregano
  • 400 gr of (tinned) diced tomatoes
  • 200 ml of chicken stock

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  1. After cutting all your ingredients, mix your meat with the coating ingredients.
  2. Brown the lamb chunks in two or three batches and set aside.
  3. In the same pan cook the onion and garlic until soft.
  4. Add the spice mix and bay leaves until they give of their lovely aroma.
  5. Add the meat and the port. Let this cook while stirring for a few minutes.
  6. Add the diced tomatoes, oregano and stock and let this mix simmer for up to 3 hours or until your meat is soft. Keep stirring if needed.
  7. The flour should have thickened your sauce. If needed, mix 2 tbsp of corn starch with water and stir this mixture through your simmering stew right at the end.

This stew can be made well in advance and reheated on a low heat. Serve this stew with some fresh oven chips, tzaziki and a simple Lemon & Nigella Seed salad.

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Homemade mayonnaise

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Mayo2I know it’s easy to buy mayonnaise ready made in the jar. I recommend you make this delicious sauce at least once, because;

  • you see what ingredients go in
  • you can determine the quality of the ingredients used, adding your own favorite ingredients
  • and of course it really does taste much better.

Once you have mastered the basic recipe below, you can start varying the ingredients to make your personalized version by;

  • Using your favorite vinegar or citrus juice like flavored vinager or lime juice instead of lemon juice.
  • Using your favorite mustard.
  • Adding 1 or 2 garlic cloves to the mustard and egg yoke, creating garlic mayo or Aioli.
  • Substituting up to 125 ml of the neutral oil by olive oil or yoghurt for a healthier mayo.

As a Dutchy I love my mayo with chips. It is also great for making a potato salad.

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Keep your leftover mayonnaise in a jar in the refrigerator. The lemon and the mustard ensure that you can keep your mayo for at least a week, if it lasts that long that is….

Basic mayonnaise

  • 1 egg yolk
  • 1 tbsp mustard
  • half tsp salt
  • 2 tbsp lemon juice or white wine vinegar
  • 275 ml of neutral flavored oil, I use sunflower

Combine your yolk, mustard, vinegar and salt and whisk until well combined.

Keep whisking and gradually add your oil. After adding all the oil you should have a thick and glossy mayonnaise.

If you add your oil too quickly, the mayonnaise will split. Try whisking vigorously. If this doesn’t rescue your mayo, put this batch to the side.  You will have to start over. When you are halfway adding your oil, add your split mayo instead, essentially creating a double batch of mayo.

Potato salad

Turn your mayonnaise into potato salad by adding it to some boiled sliced potatoes. Add some capers and sliced spring union for some freshness and a splash of green.

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Posh Fish & Chips

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SalmonMeal

The title of this blog post is misleading, this posh dinner is easy to make. All you need is an oven and some patience. The recipe describes how to make a fancy but delicious salmon in a crust and delicious sweet and salty chips. As a side dish you can mix the suggested sauce. I also recommend making a simple green salad on the side.

I think this makes a great family meal. My son loves the sweet potato chips! It also makes an impressive dish if you have guests. Make a whole piece of salmon in a crust and cut lovely slices. Baking in the crust means your salmon will be moist but cooked, so enjoy!

Fish & chips (serves 2)

  • Salmon:
    • 300 gram salmon filet
    • 4 squares of ready made puff pastry
    • 4 tbsp herbed cream cheese
    • 1 beaten egg
    • 1 tbsp sesame seeds
  • 2 sweet potatoes
  • 2 large regular potatoes
  • 2 tbsp olive oil
  • rock salt
  • Sauce:
    • 1 tsp mustard
    • 1 tbsp mayonaise
    • 3 tbsp greek yoghurt
    • 1 tsp mint
    • 1 tsp dill
  1. Take your pastry squares out of the freezer and preheat your oven to 220 degrees C.
  2. Prepare your chips:
    • Clean and peel your potatoes.
    • Slice in long strips about 1 cm thick.
    • Lightly coat them in olive oil and sprinkle with sea salt and pepper.
    • Place on a baking sheet.
    • Bake in the oven for 30 minutes, the salmon can be added after 10 minutes.

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3. Prepare the salmon:

  • Connect the 2 dough squares.
  • Spread the cream cheese under the salmon.
  • Place the salmon filet on the cream cheese.
  • Season the salmon.
  • Make a few paralel slashes in your top dough squares.
  • Cover the salmon with the slashed squares.
  • Connect the bottom and top squares by pinching the dough together.
  • Brush the salmon package with egg.
  • Sprinkle with sesame and sea salt.

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  • After the potatoes have been in the oven for 10 minutes, you can place the salmon in the oven for 20 minutes.

This way all ingredients will be ready to eat simultaneously.

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While the sweet&salty potato chips are cooking, mix your sauce ingredients and prepare your salad.

Bon apetit!