Lamb Meatballs with Olives and Feta

Lamb Meatballs with Olives and Feta
Print Recipe
    Servings Prep Time
    3-4 people 30-35 minutes
    Cook Time
    45-50 minutes
    Servings Prep Time
    3-4 people 30-35 minutes
    Cook Time
    45-50 minutes
    Lamb Meatballs with Olives and Feta
    Print Recipe
      Servings Prep Time
      3-4 people 30-35 minutes
      Cook Time
      45-50 minutes
      Servings Prep Time
      3-4 people 30-35 minutes
      Cook Time
      45-50 minutes
      Ingredients
      Meatballs
      Sauce
      Servings: people
      Instructions
      Meatballs
      1. Add all ingredients except oil to a large bowl. Gently combine with your hands or a wooden spoon. Roll mixture into 17-18 evenly sized meatballs approximately 1 1/4 ounces each.
      2. Heat oil in a cast iron or oven safe skillet over medium heat until hot. Arrange meatballs in a single layer and brown on all sides, about 20 minutes. Remove meatballs to a paper towel lined plate and drain all but 1 tbsp of fat from skillet.
      Sauce
      1. Preheat oven to 350℉.
      2. To the skillet add chopped shallot and garlic, sauté for 2-3 minutes over medium heat until soft, stirring often. Pour in white wine to deglaze the pan, stirring to scrape up any browned bits in the pan. Add chicken broth and allow to simmer for about 2 minutes.
      3. Using your hands, crush tomatoes and add to skillet along with oregano, paprika and pepper. Stir to combine and bring to a simmer. Add meatballs back to pan, stirring to coat with sauce.
      4. Place in oven uncovered and bake for 20-25 minutes until sauce is reduced, stirring once. Remove from oven and stir to coat with sauce. Sprinkle with feta cheese and olives, return to oven for 5 minutes. Remove from oven and garnish with chopped red onion and fresh oregano if desired and serve immediately on top of rice or with crusty bread.
      Recipe Notes

      -dampened hands help to roll meatballs.

       

      Broccoli Cheddar Soup


      Broccoli Cheddar Soup
      Print Recipe
        Servings Prep Time
        3-4 people 20 minutes
        Cook Time Passive Time
        35 minutes 5 minutes
        Servings Prep Time
        3-4 people 20 minutes
        Cook Time Passive Time
        35 minutes 5 minutes
        Broccoli Cheddar Soup
        Print Recipe
          Servings Prep Time
          3-4 people 20 minutes
          Cook Time Passive Time
          35 minutes 5 minutes
          Servings Prep Time
          3-4 people 20 minutes
          Cook Time Passive Time
          35 minutes 5 minutes
          Ingredients
          Servings: people
          Instructions
          1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
          2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
          3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
          Recipe Notes

          -recipe yields 5 1/2- 6 cups.

          -for vegetarian option, use vegetable broth instead of chicken broth.

          -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.

          Tarragon Chicken Cutlets

          Tarragon Chicken Cutlets
          Print Recipe
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time
            20 minutes
            Tarragon Chicken Cutlets
            Print Recipe
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time
              20 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a shallow bowl stir together flour, salt and pepper. Set aside. Cut off fillet from chicken breast if attached. Slice each chicken breast horizontally into two pieces. Cut each piece in half, giving 4 pieces of similar size per chicken breast, plus the fillet if included. Place each piece, including fillet between two pieces of parchment paper or plastic wrap. Pound with a flat mallet until 1/4" thick. Season cutlets on both sides with salt and pepper.
              2. Heat 1- 2 tbsp oil in a large skillet over medium-high heat. Toss chicken pieces in flour and shake off excess. Fry half of the chicken pieces about 3 minutes per side. Remove to plate and cover with foil to keep warm. Repeat with remaining oil and chicken.
              3. Reduce heat to medium and add 1 tbsp of butter to the pan, add chopped shallot and sauté for 1 minute until softening but not browning. Add wine, stirring and scraping the pan to remove all the cooked bits, cooking for about a minute. Stir in broth and reduce for 3-4 minutes until about 1/2. Whisk in mustard and remaining butter, small chunks at a time, allowing each to incorporate before adding more. Stir in lemon juice and tarragon. Season with salt and pepper. Add chicken cutlets back to pan and spoon with sauce. Serve immediately.

              Chicken and Celery Peanut Noodles


              Chicken and Celery Peanut Noodles
              Print Recipe
                Servings Prep Time
                4 people 20 minutes
                Cook Time
                15 minutes
                Servings Prep Time
                4 people 20 minutes
                Cook Time
                15 minutes
                Chicken and Celery Peanut Noodles
                Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  15 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  15 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Cutting against the grain, slice chicken breast into thin strips. Set aside.
                  2. In a small bowl whisk together peanut butter, soy sauce, oyster sauce, rice wine vinegar and chill paste.
                  3. Cook noodles as per package directions and allow to drain in colander while proceeding.
                  4. Heat approximately 1 tbsp of oil over high heat in a wok or large skillet with sides. Once hot add half the chicken and cook, stirring once or twice for 3-5 minutes until chicken is no longer pink and starts to brown. Remove to a plate and repeat with remaining chicken.
                  5. Add a little more oil to the pan and sauté garlic for 1 minute, stirring often. Add chicken broth and celery. Allow to cook for 2-3 minutes until most of the broth has evaporated, stirring occasionally. Stir in red peppers and sauté for 1 minute. Reduce heat and stir in peanut sauce, chicken, noodles, half of the peanuts and half of the green onion. Toss to combine, adding a little more chicken broth if needed. Divide among serving dishes and top with peanuts and green onion. Serve immediately.
                  Recipe Notes

                  I used thick noodles for this recipe, but feel free to use your favourite size.  Fresh Chinese noodles can be found in the produce section of most supermarkets.

                  Braised Lamb Shoulder


                  Braised Lamb Shoulder
                  Print Recipe
                    Servings Prep Time
                    6-8 people 15 minutes
                    Cook Time Passive Time
                    4 1/2 hours 4 hours
                    Servings Prep Time
                    6-8 people 15 minutes
                    Cook Time Passive Time
                    4 1/2 hours 4 hours
                    Braised Lamb Shoulder
                    Print Recipe
                      Servings Prep Time
                      6-8 people 15 minutes
                      Cook Time Passive Time
                      4 1/2 hours 4 hours
                      Servings Prep Time
                      6-8 people 15 minutes
                      Cook Time Passive Time
                      4 1/2 hours 4 hours
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 325℉. Season lamb shoulder generously with salt and pepper. Heat oil in a large braiser or dutch oven over medium high heat. Sear roast until browned on all sides. Remove roast to a plate and add mushrooms, sautéing until browned and starting to give off their liquid. Add garlic and continue to cook for 1-2 minutes, stirring often.
                      2. Add sherry and reduce over medium high heat for 2 minutes. Stir in chicken stock and heat to a simmer. Add roast back into pan, along with a bay leaf and about 5 sprigs of fresh thyme. Cover and cook in oven for 2 hours. Turn roast over and replace lid, continue to cook for an additional 2 hours.
                      3. Remove from oven and carefully lift roast out of pan onto a plate. Cover with foil and allow to rest while completing sauce. Remove bay leaf and thyme sprigs and discard. Skim any excess fat from liquid and simmer over high heat to reduce liquid to about 2 cups, approximately 15 minutes. Whisk together heavy cream and cornstarch. Whisk into sauce along with the chopped thyme and bring back to a simmer. If sauce is not thick enough, continue to reduce for 2-3 minutes until a desired consistency is reached. The sauce will thicken slightly as it cools so be careful not to reduce too much. If you do, simply add a splash of heavy cream to adjust. Adjust final sauce with salt and pepper to taste.
                      4. Remove butcher string from roast and slice against the grain into 1/4" slices. Arrange slices in desired serving dish and ladle with sauce. Serve immediately or cover with foil and keep warm in a low oven for up to 1 hour.
                      Recipe Notes

                      If your boneless lamb shoulder comes with a netting, cut it off and retie with butcher string so the roast can be seared prior to braising.