GRANNY LAWSON'S LUNCH DISH
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Measure the flour into a dish that will fit into the freezer (it doesn't need to have a lid) and cut the shortening and butter into small - approximately 1/2-inch dice and toss them in the flour. Put in the freezer for 10 minutes.
- I tend to make pastry in my stand mixer, but a processor's fine too. In whatever contraption - fitted with the flat paddle in the one, with the double-bladed knife in the other - mix until you have a mixture that resembles coarse uncooked oatmeal. Now, dribble in the chilled salted water, slowly, with the motor still running, until the dough looks as if it's about to cohere, but stopped short of its actually clumping totally. Turn out of the processor (though you could still do this in the bowl of the mixer) and squidge together with your hands until all the pastry forms a cohesive ball. Dribble in a little more water if you feel it needs it. Divide into 2 pieces of equal size and form it into fat disks. Cover with plastic wrap and leave in the refrigerator for 20 minutes. And this can be done a good day or 2 in advance if it helps.
- Preheat the oven to 400 degrees F.
- Put the tomatoes in a bowl, cover with boiling water from the kettle and leave for 5 minutes. Drain, run under the cold tap, then peel, seed and chop roughly (or use canned tomatoes, chopped and drained). Peel and chop the onions, hard-boiled eggs and olives, too.
- In a large frying pan over medium heat, warm the oil. Cook the chopped onions until softened and beginning to color, turning the flame down to low if they look as if they're sticking. Turn the heat back to medium and add the chopped tomatoes and cook, stirring for a minute or so before adding the beef. Stir well, breaking up the clumps of meat with your wooden spoon as you go, then when the meat's browned, stir in the chopped eggs and olives and season with the allspice and salt and pepper. Cook over gentle heat for about 20 minutes, stirring occasionally.
- Get a baking sheet out, and flour a surface and rolling pin. Remove the pastry from the refrigerator and roll out 1 of the disks until you have a thin, but not exaggeratedly so, rough square that will fit on the baking sheet, then place it on the baking sheet. Now roll out the second disk and leave it there while you cover the layer on the baking sheet with the ground beef mixture, leaving a margin of about 1-inch all around. With a bit of cold water and your fingers, dampen this edge. Place the second square of pastry on top and press the edges together to seal. Now, roll these edges back on themselves once or twice, then get a fork and press it, the tines curved side down, against this rolled border. Prong the top of the pastry to make air holes and then beat the egg with a generous sprinkling of salt and brush the top and edges of the pie with it to glaze.
- Put it into the preheated oven for 20 minutes, by which time the pastry will be golden and cooked. Slice it into fat oblongs and eat warm with a vegetable or salad, or cold, wrapped in a napkin and without ceremony or cutlery.
BEEF POT ROAST WITH OLIVES AND CAPERS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F.
- In a large Dutch oven over medium-high heat, add the oil. Season the chuck roast with salt and pepper. Sear until nicely browned on all sides, about 2 minutes. Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero pepper and add it to the sauce. Cover with a lid and braise in the oven until the meat is fork tender, about 1 1/2 hours. Remove from oven, fold in the green olives, capers and parsley and serve over rice, if desired.
BLACK OLIVE AND ROSEMARY FOCACCIA
A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.
Provided by Cheryl Leiser Harding
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
- Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
- Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
Nutrition Facts : Calories 116.9 calories, Carbohydrate 2.8 g, Cholesterol 4.4 mg, Fat 11 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 446.7 mg, Sugar 1 g
BEEF WITH BLACK OLIVES PIE
Making this pie is a joy, as the smell of the Moroccan spices fill the house. If you like a bit of heat, add a teaspoon of harissa with the spices. It is also fabulous served with saffron mash. Recipe from the book Sophie Conran's Pies.
Provided by English_Rose
Categories Savory Pies
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- First make the filling. Heat the oil in a large casserole on a high heat. Coat the meat in the seasoned flour and fry until browned all over. Remove the meat from the pan and set aside.
- Reduce the heat and add the butter to the pan. Stir in the onions and gently stew for 10 minutes or until translucent. Keep checking and stirring to make sure the onions do not burn.
- Throw in the garlic, parsley and spices, and stir for a couple of minutes. Return the meat to the pan, then pour in the tomatoes, olives and water.
- Stir through the tomato paste.
- Mash up the tomatoes a bit with your spoon and scrape the bottom of the pan to keep it from sticking. Gently simmer for 2 hours - keep checking to make sure it does not burn or stick to the bottom of the pan and give it.
- a gentle stir; add some more water if it starts to dry out.
- While it is simmering, prepare the pastry. Mix all the dry ingredients together in a large bowl.
- Rub in the butter between your thumb and fingers until it looks like breadcrumbs. Add the milk a little at a time and combine until you.
- have a soft dough.
- Depending on the type of flour you are using, you may need a little more or less milk than suggested. Roll the dough into a ball, cover it in cling film and pop it in the fridge until needed.
- Preheat the oven to 425°F Once the filling has finished simmering and is an aromatic tender stew, with a nice thick rich sauce, remove the cinnamon stick.
- Taste the filling and season it with salt and pepper accordingly. Pour the mixture into a medium pie dish.
- Roll out the pastry to make a lid for the dish. Brush the edges of the dish with water so the lid will stick.
- Cover the dish, press down the edges and trim. Cut a small hole in the top to let the steam escape, and bake the pie for 20 minutes.
- I like to serve with boiled sweet potatoes, tossed in butter and chopped fresh parsley.
OLIVE BEEF PASTA
Since I received this recipe from a friend several years ago, it's been a much-requested recipe by my family. Green olives are a great addition that give it a distinctive taste.-Doris Baker, West Asheville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, onion, green pepper, corn, mushrooms, olives and seasonings; mix well. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the noodles. , Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes or until heated through.
Nutrition Facts :
BEEF AND OLIVE SPREAD
Whenever there's a get-together, I'm asked to bring this tasty olive spread. -Shirley Harrison, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, soften onion in milk. Stir in cream cheese and Miracle Whip. Add beef and olives; mix well. Chill. Serve on crackers.
Nutrition Facts :
LOBSTER PIE
This is one of those dishes that my kids would never even taste because they didn't like the smell of the lobster. Now that they have tried it I have to share it! I usually just throw this together and never worry about measurements, but this is my best guess. Add or subtract to your liking.
Provided by Lynie
Categories Lobster
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Break up cooked lobster meat.
- I like to have mine broken rather small, again, you be the judge.
- You can't really mess this recipe up.
- Lay the meat in the bottom of a glass pan, the lobster should cover the bottom of the pan.
- I have also made this in those individual little thingies you make onion soup in, this is nice if you are having company.
- Pour some melted butter on top of the lobster.
- Just enough to coat it a little.
- At this point is when I usually start to pick at the lobster, You know: One for the pan, one for me!
- TRY not to do this, it really is better if you have a nice amount of lobster at the bottom of the dish!
- Pour some Half& Half over the meat next.
- The milk should come just about half way up the meat, not cover it.
- Don't worry if you think you have poured too much, it will be okay.
- I did this once and looked like an idiot at the sink trying to pour out some milk while keeping the lobster in!
- It will all work out in the end, promise!
- Put in the oven at 350 for about 15 minutes.
- While this is cooking you can make the crust.
- Super easy.
- Just crush up the crackers, right in a frying pan.
- Use the back of a big spoon, as fine as you like em.
- I don't make mine super fine, just kinda crushed.
- Then add whats left of the stick of butter.
- You can add more if you think it is too dry.
- Throw in the garlic and parsley.
- Cook over low heat just to let the butter melt.
- Stir it all together so the crackers get nice and coated.
- Spread this evenly over the lobster.
- Push it down a bit so that it can absorb the liquid in the pie.
- Set back in the oven for about 5 minutes.
- Let it sit on the counter for a couple minutes, just to set up and cool a bit.
- And then enjoy!
- That was sure a lot of typing for such an easy recipe, but it is worth it.
- One of my favorie things to make and to eat!
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Cuisine CALIFORNIANEstimated Reading Time 3 minsServings 6Total Time 2 hrs
- Season the beef with generous amounts of salt and pepper at least 1 hour, or up to a day, before preparing. Cover tightly and refrigerate overnight.
- In a large, heavy-bottomed saute pan over medium-high heat, heat the oil. Add the bacon and cook until it is lightly brown but not crisp. Remove the bacon and save it for another use. Add the meat to the pan, browning well on all sides, in as many batches as necessary. As the meat is browned, transfer it with a slotted spoon to a heavy pot or braising dish.
- When all of the meat is browned, pour off most of the fat and lower the heat to medium. Stick the cloves in one of the onion quarters and add the onions to the heated saute pan along with the carrots. Tie a bouquet garni of thyme, savory, parsley, bay leaf and peppercorns in a small cheesecloth bundle (a tea ball works well too), and add it to the vegetables. Cook until the vegetables are lightly browned, then remove the pan from heat and add the vegetables to the beef in the stew pot. If using the oven, heat it to 325 degrees.
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