Italian Cooking Tips with Drew&Cole
Vibrant, delicious and packed full of flavour, Italian cuisine is perfect for any occasion….
The Gourmet Gays have put together this veggie take on the rich tasty Greek classic, stifado.
This is a complete meal by itself but to make it go further try serving with Greek salad, bread, rice or even chips.
3 tbsp olive or cooking oil
100g small onions (or shallots)
2 garlic cloves, crushed
1 tsp dried oregano
½ tsp nutmeg
½ tsp ground allspice
1 cinnamon stick
1 small cauliflower, cut in to florets
2 carrots, peeled and cut in to thick slices
250g new potatoes, halved
½ red pepper, diced
½ green pepper, diced
1 tbsp plain flour
300ml red wine
2 tbsp tomato puree
300ml passata (or 1 x 400g can chopped tomatoes)
200ml vegetable stock
50g sundried tomatoes, drained and halved
1 sprig rosemary
1 large courgette, trimmed and diced
2 handfuls black olives
2 tbsp flat leaf parsley, chopped
1 tbsp fresh oregano, chopped
Salt and pepper (to taste)
Suitable for: CleverChef Multi Cooker
Select the SAUTE function, add half the oil and allow to heat. Add the onion (or shallots) and stir regularly for ~5 minutes until they begin to brown.
Add the garlic and stir for a further minute, then add the spices and stir to combine.
Add the cauliflower, carrot, potatoes and pepper and stir for ~5 minutes, then stir in the flour.
Slowly pour in the wine so it absorbs in to the flour and starts to make a thick sauce.
Add the tomato purée, passata (or chopped tomatoes) and stock and stir to combine.
Add the sundried tomatoes, chickpeas and rosemary and stir to combine then press CANCEL.
Close the lid, select the DIY function, adjust the time to 30 minutes and the temperature to 100°C, then press START.
After 10 minutes has passed, open the lid and give everything a gentle stir, then close the lid and allow the program to continue.
After a further 10 minutes, open the lid and stir in the courgette, then close the lid and allow to program to finish.
When the program has finished, open the lid and stir in the spinach and herbs, then close the lid and leave for ~5 minutes until the spinach has wilted. Stir in the rest of the oil and season to taste before serving.