Posted on

Ajapsandali

Ajapsandali is a traditional Azerbaijani, Georgian and Armenian dish consisting of onions, eggplant, tomato, bell peppers and herbs. Ajapsandali will have a better look if you use peppers of various colours. To preserve vitamins and colour, do not stew vegetables for a long time. Some variations include also potatoes and chili peppers. This is a fabulous hearty one-pot meal. You can pair this with good salty feta unless you want to keep it strictly vegetarian.

prep time 25 min     cook time 45 min
ingredients for 6-7
  • 3 large eggplants
  • 2-3 sweet peppers
  • 1 green pepper
  • 3 onions
  • 4 big potatoes
  • 2 carrots
  • 4-5 big tomatoes (or a can of peeled or crushed tomatoes)
  • 2-3 garlic cloves
  • chili pepper or peperoncino
  • fresh dill
  • fresh coriander
  • salt and pepper
  • extra virgin olive oil
  • optional: feta cheese

1. Cut the eggplant into cubes, sprinkle salt on them and let sweat while you prepare the other vegetables.

2. Cut the peppers into long strips, the carrots into large rounds and the potatoes into chunks. Slice the onions, chop the garlic and the herbs.

3. Pat dry the eggplant cubes and fry them in olive oil for a few minutes. Turn the heat on low.

4. Add the potatoes, sprinkle some salt and pepper on top. Keep adding in layers the onions and tomatoes, then the peppers and garlic. Add some salt and at the end 1-2dl of water.

5. Turn up the heat to a boil and  then simmer on medium for 35-40 minutes without the lid until the vegetables are cooked and some liquid has evaporated. At the end add the chopped herbs.

6. Serve with crusty bread and some feta cheese.

BUON APPETITO!

Posted on

Roasted orange chicken with fennel

This is my new favourite chicken recipe. It is a more winter-y recipe since it has oranges and fennel, both more in season in winter, but I just had to try it. The original recipe calls for blood oranges but I couldn’t find them in June. In my opinion any kind of oranges would work.

prep time 15min     cook time 45 min
ingredients for 6
  • 1,2 kg chicken thighs or pieces
  • 4 tablespoons extra virgin olive oil
  • 2-3 tablespoons flour
  • 1-2 fennel bulbs
  • 1 big onion
  • 2 carrots
  • 1-2 garlic cloves
  • 3 oranges
  • big handful of olives of your choice
  • rosemary sprig
  • a cup of chicken stock (or water)
  • half a cup of white wine
  • salt and pepper

1. Turn on the oven to 175 degrees.

1.  Brown the skin-on pieces of chicken in a hot pan in olive oil and season with salt and pepper. Add the wine and let  simmer for a few minutes for the alcohol to evaporate. Sprinkle with flour. Remove the chicken and the juices to a large glass ovenproof pan.

2. Slice the fennels, save the fronds for garnish, slice the carrots, peel and chop the onions and garlic and add to the pan.

3. Peel two of the oranges with a sharp knife and segment them taking care of removing all the white pith and also the membranes. Add the segments and also the juice of the third orange to the pan.

4. Add the olives, rosemary and pour the chicken stock over the chicken.

5. Place in the oven and roast for 40-45 minutes or until the chicken pieces are cooked through.

6. Serve with rice, quinoa or couscous.

FOR GLUTEN-FREE option use appropriate flour

BUON APPETITO!

Posted on

Sheet pan chicken, broccoli and carrots

The secret of this one sheet pan chicken and broccoli recipe is the balsamic vinegar seasoning.

prep time 15 min     cook time 25-30 min
ingredients for 4
  • 1,2kg chicken breast and/or drumsticks
  • 400 g broccoli florets
  • 3 carrots in sticks
  • 1-2 red onions, quartered
  • 250g baby bella mushrooms, quartered
  • 10-12 cherry tomatoes, halved
  • extra virgin olive oil
  • balsamic vinegar
  • salt and pepper
  • thyme and origano

1.Pre-heat the oven to 200C.

2. Prep all of your chicken and veggies and dump them on a sheet pan or an oven proof glass dish.

3. In a small bowl add 2/3 of oil, 1/3 of balsamic vinegar, spices, salt and pepper.  Whisk together.

4. Pour the oil mixture over the chicken and veggies and mix well.  Lay out in a single layer.

5. Bake in a pre-heated oven for 25-30 minutes or until the chicken is cooked.

BUON APPETITO!

Posted on

Spicy pork and sausage stew with chickpeas

This is one of those dishes that leaves you begging for more. That’s what happened with my son and godson who both told me beforehand that they do not eat chickpeas. Well, they did and helped themselves to another portion and maybe even to a third one.

prep time 20 min     cook time 3 hrs

ingredients for 8-10
  • 1.2 kg pork neck (or shoulder) cut into 3-4cm chunks
  • 400 g Italian sausage, cut into chunks
  • 4 tablespoons extra virgin olive oil
  • 2 onions, quartered
  • 5 carrots, chopped
  • 6-8  garlic cloves, minced
  • 1 can (400g) crushed tomatoes
  • 1 l water (2-3 cans)
  • peperoncino
  • 2 tablespoons sweet paprika
  • 1-2 teaspoon hot paprika
  • 1-2 teaspoons smoked paprika
  • salt
  • 2 (400g) cans chickpeas
  • 1 bunch loose leaf parsley, chopped

1. Heat the olive oil in a Dutch oven or a large pot over medium-high heat and brown the pieces of pork shoulder and the sausages in batches. If there is a fatty side, put that side down on the pan to help render out the fat. Sprinkle some salt over the pork while it cooks. Once cooked, set the pieces aside.

2. Sauté onions and carrots in the pan making sure to scrape up any bits from the bottom of the pan. Cook over medium-high heat until the onions start to brown. Add the garlic and peperoncino seeds and skin and cook for another minute. The quantity of peperoncino is up to you, start with a few seeds and add more to your taste.  If you prefer, you can use hot Italian sausage and leave out the peperoncino.

3. Add the pork, sausage, crushed tomatoes and water, then stir to combine. Stir in the various paprikas. Add salt to taste. Bring to a simmer and cook at low for at least 2 hrs or until the pork is melt-in-your-mouth tender.

4. Add the chickpeas and parsley, stir well and adjust the salt. Cook for 5 more minutes. Excellent served with crusty bread and red wine. This dish also freezes well.

BUON APPETITO!