Tag: oregano

Pappardelle with tuna sauce

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Serves: 4
Prep time: 15 mins
Cooking time: 20 mins
Total time: 25 mins
Skill level: Easy peasy
Costs: Mid-price

Pappardelle is a large flat pasta similar to tagliatelle, which can be used as a substitute. A tasty dish to serve on a Summer’s evening accompanied with a glass of chilled white wine. Tuna is a great fish to use in this recipe as it creates a meaty texture to the sauce and is packed full of protein which will keep you fuller for longer too. Feed a family of 4 or if you have leftovers pop into an airtight container, store in the fridge for up to 2 days.

Ingredients

4tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
500g ripe tomatoes, skinned, de-seeded and roughly chopped
1tsp dried oregano
198g can tuna in brine, drained
1tbsp each green and black pitted olives, roughly chopped
1tbsp capers, rinsed and chopped
salt and freshly ground black pepper
400g pappardelle
fresh chopped oregano or parsley to serve

That’s goodtoknow

Capers are sold in brine or salt packed. If using the salt packed variety, rinse them under cold running water to decrease the saltiness before using.

Method

Heat the olive oil in a saucepan and cook the onion gently for about 5 mins. Add the garlic, tomatoes and oregano, cover and simmer gently for 10 mins.
Break up the tuna into small pieces and add to the tomatoes together with the olives, capers and seasoning.
Cook the pappardelle according to pack instructions.
Drain the pasta and divide between 4 bowls. Pour over the sauce and sprinkle with chopped oregano or parsley to serve.

By Val Barrett

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Lemon Feta Chicken with Oregano

Mediterranean ingredients such as lemon, oregano and feta cheese turn ordinary chicken into a spectacular dinner. The cheese forms a light crust on top when broiled – you won’t even miss the skin!

This is sooo easy to make with only a few ingredients; simply marinate the legs with lemon juice and oregano and bake. Once it’s done, top it with fresh grated feta cheese and broil until golden.

I keep this simple and serve it with a salad on the side or you can make this with one of my favorite summer sides, Sauteed Zucchini with Summer Tomatoes^[1].

I first published this recipe back in 2009 using skinless chicken thighs, but a year or two ago the USDA changed the data for chicken thighs and the calories, fat and points increased so much, I started using drumsticks instead. There’s a part of me that hopes they made a mistake but until then I use thighs less often.

The drumsticks I used were pretty small, so if yours are really large the points may increase slightly. Hope you enjoy!

Lemon Feta Chicken with Oregano
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 drumsticks • Old Points: 5 pts • Points+: 6 pts
Calories: 195 • Fat: 7 g • Carb: 3 g • Fiber: 0.5 g • Protein: 28 g • Sugar: 0.5 g
Sodium: 250 mg (without salt) • Cholesterol: 106.5 mg

Ingredients:

8 skinless chicken drumsticks, (about 30 oz total)
kosher salt and fresh ground pepper
2 tsp garlic powder
1 tbsp dried oregano
juice of 1 lemon
1/3 cup feta cheese, grated

Directions:

Preheat oven to 375°. Season chicken with salt, pepper, garlic powder, oregano, and lemon juice.

Place in a roasting pan and bake for about 40 to 45 minutes, or until chicken is no longer pink in the center near the bone. When chicken is cooked through, remove from the oven and sprinkle with feta.

Broil on low for about 2-3 minutes, until cheese is golden brown (careful not to burn).

References

^{^} Sauteed Zucchini with Summer Tomatoes (www.gordon-ramsay-recipe.com)

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Steak with chimichurri sauce

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Serves: 4
Prep time: 15 mins

plus chilling time
Cooking time: 10 mins
Total time: 25 mins

plus chilling time
Skill level: Easy peasy
Costs: Mid-price

Originally from Argentina, chimichirri sauce is a robust and fresh-tasting herb, garlic and chilli sauce which is usually served with grilled or barbecued meat. It’s best to make the sauce a few hours in advance so the flavours can infuse into the oil and vinegar. Keep covered in the fridge but remove and leave at room temperature for about 30mins before serving. We’ve used rib eye steak here but sirloin, t-bone and fillet steaks all cook beautifully on the barbecue too. Make sure the coals are really hot so the meat sears instantly and take care not to overcook the steaks or they will be tough and dry.

Ingredients

For the sauce:

1 red chilli pepper, deseeded and very finely chopped
3 garlic cloves, peeled and crushed
6tbsp fresh finely chopped flat-leaf parsley
2tbsp fresh finely chopped oregano
2tbsp red wine vinegar
4tbsp olive oil
1tsp sea salt flakes
1tsp freshly ground black pepper

For the steaks:

4 rib eye steaks
Salt and freshly ground black pepper
Chips, to serve

That’s goodtoknow

If fresh oregano is unavailable use 2tsp dried oregano instead.

Method

To make the sauce, mix the chilli pepper, parsley and oregano in a small bowl. Stir in the vinegar, oil, salt flakes and pepper. Cover and chill for 2-3hrs or overnight to allow all the flavours to infuse.
Season the steaks lightly with salt and freshly ground black pepper and cook on a hot barbecue for 4-6mins each side (depending on how you like your steak cooked).
Remove the steak from the barbecue and cover and rest for 5mins. Serve each steak topped with a spoonful of the chimichurri sauce and with chips on the side.

By Nichola Palmer

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