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Lamb kleftiko

<p>Lamb kleftiko is a delicious Greek casserole. It's a great change from your usual meat stew. The flavours are simple but delicious and the slow-cooked lamb will melt in your mouth.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>700g lamb, diced (I use leg chops when they're on special; lamb shoulder also works well but is a lot fattier)</li> <li>2 garlic cloves, crushed or finely chopped</li> <li>4 medium tomatoes, diced</li> <li>1 onion, sliced</li> <li>2 carrots, diced</li> <li>1 lemon, juiced</li> <li>1/2 tsp cinnamon</li> <li>Handful fresh oregano, finely chopped (or 1 tsp dried oregano)</li> <li>250ml chicken stock</li> <li>Salt and pepper, to taste</li> <li>Feta cheese, crumbled, for serving</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place all ingredients except the feta in a slow cooker. If you're using a slow cooker, cook for 8 hours on low or at least 4 hours on high. Alternatively, put the ingredients into a casserole dish and cook in the oven for 2 1/2 hours at 160C.</li> <li>Sprinkle with the crumbled feta and a little more oregano and serve.</li> <li>Serve with roast potatoes, sprinkled with the rind from the lemon.</li> </ol> <p><em>Written by Emma Robertson. First appeared on <a href="http://www.stuff.co.nz"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/lamb-koftas/"><span style="text-decoration: underline;"><em><strong>Lamb koftas</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/indian-spiced-lamb-yellow-rice-date-yoghurt/"><span style="text-decoration: underline;"><em><strong>Indian-spiced lamb with yellow rice and date yoghurt</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/classic-southern-lamb-casserole/"><span style="text-decoration: underline;"><em><strong>Classic southern lamb casserole</strong></em></span></a></p>

Food & Wine

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Zucchini cheese casserole

<p>If you’re after a twist on the usual cauliflower or broccoli cheese bake, this zucchini cheese casserole is for you.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>4 cups of zucchini, sliced</li> <li>1 onion, chopped</li> <li>2 garlic clove, crushed</li> <li>1 tablespoons of butter</li> <li>1 can evaporated milk</li> <li>½ cup sour cream</li> <li>½ cup cheddar cheese, shredded</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Preheat oven to 180°C degrees.</p> <p>2. Melt butter in large frypan and sauté zucchini, onion and garlic until vegetables are slightly tender.</p> <p>3. Season with salt and pepper and stir in evaporated milk, sour cream and cheese.</p> <p>4. Add mixture to casserole dish. Bake for 30 minutes or until cheese browns.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/pizza-scrolls/"><em>Pizza scrolls</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/06/pizza-risotto/"><em>Pizza risotto</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/news/news/2016/10/grandson-orders-pizza-to-check-if-grandma-is-safe/"><em>Grandson orders pizza to check if Grandma is safe</em></a></strong></span></p>

Food & Wine

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Tuna casserole

<p>This American classic is a great cold-weather family meal. Petite peas add a touch of sweetness to this rich, hearty dish.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>220g ounces uncooked elbow macaroni</li> <li>140g white tuna in water, drained</li> <li>⅓ cup finely chopped red onion</li> <li>110g reduced-fat cheddar cheese, shredded</li> <li>¼ cup grated fresh Parmesan cheese</li> <li>1 cup frozen petite green peas</li> <li>½ cup Japanese breadcrumbs</li> <li>2 tablespoons unsalted butter</li> <li>¼ cup all-purpose flour</li> <li>½ cups reduced-fat milk</li> <li>½ teaspoon salt</li> <li>¼ teaspoon freshly ground black pepper</li> <li>tablespoons canola oil</li> <li>Cooking spray</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 190°C. Cook pasta according to package directions, omitting salt and fat and the drain.</li> <li>Heat oil and butter in a cooking pot over medium-high heat until butter melts. Add onion and sauté for 3 minutes.</li> <li>Reduce heat to medium. Sprinkle flour over onion mixture, stirring until blended.</li> <li>Cook, stirring constantly, for about 2 minutes. Gradually stir in milk.</li> <li>Bring to a simmer before stirring in cheddar cheese, salt, and pepper.</li> <li>Cook for 1 minute or just until the cheese melts. Now, stir in your peas and tuna.</li> <li>Add the pasta, tossing in the mixture to coat. Pour pasta mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.</li> <li>Sprinkle with panko and Parmesan cheese.</li> <li>Bake at 190°C for 20 minutes or until golden.</li> </ol> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/macaroni-bake/"><em><strong><span style="text-decoration: underline;">Macaroni bake</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/04/tuna-carpaccio/"><strong><em><span style="text-decoration: underline;">Tuna carpaccio</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/tuna-persimmon-and-beetroot-salad/"><em><strong><span style="text-decoration: underline;">Tuna, persimmon and beetroot salad</span></strong></em></a></p>

Food & Wine