Brick oven cooked lamb stew

 

Today’s recipe is a lamb stew that has been cooked in my brick oven for 24 hours; it requires minimal work and has an amazing taste to it, it’s a great hearty comfort food.

We have a brick oven in our backyard and to say that it is used frequently is a big lie. But every now and again we fire it up, and we fill it up, we make pizza, legume stews, bread, vegetables and much more.

This stew one can make both in cast iron pot/dish on low heat or in a brick oven.

 

2.2 pounds/ 1 kg of lamb meat

1 onion

2 potatoes diced

2 garlic cloves

½ dried chili pepper

1 celery stalk, chopped

1 carrot chopped

½ bottle of a good red wine

2 cups/4.5 dl of vegetable broth

Rosemary

Sage

Thyme

Cumin seeds

Fennel seeds

Olive oil

 

1. Start by chopping the vegetables (not the garlic cloves). Place in the cast iron dish with a bit of olive oil.

(if you are cooking on a regular stove. Let all vegetables cook together with a bit of olive oil for about five minutes.)

2. Add the meat.

(If you are cooking it on a stove let the meat cook for a few minutes until it has gotten a bit of color.

3. Add spices and chili pepper. Cover with wine and broth. Cover with a lid.
4. Place cast iron dish in brick oven.
5. Stir every 4-5 hours, if you notice that the liquid starts to evaporate, add some more.
6. Taste and season with salt and pepper.
7. Enjoy.

Love 

Charlie xx

 

Cacio e pepe

cacio e pepe is pretty much the Italian version of mac and cheese. Its a fast, easy  and delicious pasta dish – especially for the cheese lover. Its a dish thats acceptable to serve on a chill night with friends as well as a mid week dinner for when you are alone.  Mac ‘n cheese is the greatest thing on the planet, I for one could eat it 7 days a week but I don’t due to the fact that salad is so much better for me, and so much less exciting, but this is the less kiddo version of mac ‘n cheese and with a glass of good red wine it certainly isn’t a  children’s plate.

INGREDIENTS
Salt
1 ½ cups  / 3. 5 dl cups finely grated pecorino Romano, plus more for dusting completed dish
1 cup / 2. 5 dl  finely grated Parmigiano-Reggiano
1 tablespoon ground black pepper, plus more for finishing the dish
¾ pound /340 grams tonnarelli or other long pasta like linguine or spaghetti
Good olive oil

 

PREPARATION

1. Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
2. Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
3. Plate and dust each dish with additional pecorino and pepper. Serve immediately.

Love 

Charlie xx

quinoa filled bell peppers

Serves 8 (half pepper pp)

This dish is so amazing, its a great substitute to meat, as it contains those proteins that your body need to function. Its also so delicious.

TIP if a lighter alternative is wished, you can remove the beans and cheese

• 1 medium onion, finely chopped (1 cup)
• 2 Tbs. olive oil
• 2 ribs celery, finely chopped (½ cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 10-oz. pkg. frozen spinach
• 2 15-oz. cans diced tomatoes
• 1 15-oz. can black beans, rinsed and drained
• ¾ cup quinoa (I used red)
• 3 large carrots, grated (1½ cups
• grated parmesan cheese
• 4 large red bell peppers, halved lengthwise, ribs removed/

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft, add garlic. Stir in spinach and tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

 

3. Preheat oven to 350°F /175 Celcius

 

4. Fill each bell pepper half with heaping ¾-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese (if desired). Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates and enjoy with a yummy salad.