5 hours Preparation time: 10 mins INGREDIENTS Kerrygold Block Butter for frying 750g (1lb, 10oz) stewing beef cut into chunks 1 heaped tbsp flour 8 shallots, peeled 400g (12oz) baby carrots, scrubbed clean 2 leeks, cut into large chunks and washed 2 cloves garlic, crushed 100g (4oz) pancetta or streaky bacon, cut into strips 1 glass of red wine 425ml (1pint) beef stock 2 bay leaves 2 oregano
sprigs, leaves stripped or 2 tsp dried oregano
700g (1lb) floury potatoes, sliced 25g (1oz) butter 50g (2oz) grated parmesan METHOD BEEF STEW 1 Pre-heat oven to 160degC, gas mark 3.
1 tin chopped tomatoes, drained 4 small pizza bases 8 ham slices, chopped 1 tsp oregano
4 eggs 4oz grated cheese 1 Heat the oven to 220C/Fan 200C/Gas Mark 7.
Gently add the feta and olives, then the olive oil and oregano
, and serve.
SERVES 4 AS A MAIN COURSE OR MORE AS PART OF A BUFFET Ingredients: | 1/2 red onion | 45ml red wine vinegar | Pinch mustard powder | 135ml extra virgin olive oil | 12 small tomatoes, quartered | 1/2tsp caster sugar | 1 cucumber, seeds removed and diced | 25 kalamata olives, pitted | 1tbsp capers | 1tsp ouzo | 1tsp fresh oregano
leaves | 1tsp fresh chopped parsley | Generous pinch of dried oregano
| 150g feta, crumbled | 300g mixed cooked seafood such as mussels, squid, prawns, clams, langoustines, scallops, crab etc | 300g orzo pasta cooked as per packet instructions and cooled in cold water | Salt and pepper Method: For the dressing, whisk together the vinegar, olive oil, mustard, sugar and ouzo and season with salt and pepper.
FOR THE HUMMUS: 200g asparagus 400g tinned chickpeas, rinsed and drained 1 teaspoon ground cumin 4 cloves garlic, minced 2 tablespoons tahini paste juice and zest of 1 lemon A little fresh oregano
or marjoram 4 tablespoons extra-virgin olive 4 tablespoons cold water Maldon salt and freshly-ground black pepper the pita bread: 560g strong white bread flour 1 tsp dried yeast 300ml lukewarm water Pinch of Maldon salt 3 tsp olive oil 1 tsp honey EXTRAS: Sumac powder Oregano
leaves 200g Feta cheese METHOD: First, make the pita breads; mix the dried yeast into the warm water and set to one side in order for the bubbling to commence.
100ml fat-free French dressing 2 tbsp fresh oregano
, roughly chopped or 1 tsp dried 2 garlic cloves, peeled and crushed Juice of 1 lemon 1/2 tsp garlic salt 1 tsp freshly ground black pepper 300g dried short-shaped pasta 200g baby leaf spinach 1 red onion, peeled, halved and very thinly sliced 200g cherry tomatoes, halved and quartered 25g Parmesan or Pecorino cheese, shaved 1 Whisk together the French dressing, oregano
, garlic, lemon juice, garlic salt and pepper in a wide salad bowl.
In order to improve the stability of meat-derived product, oregano
must be considered an important candidate with well-known biological and antioxidant effects.
restaurant was originally founded on the conviction that people all over the world experience the flavorsome recipes of Liguria - the culinary capital of Italy.
Contract notice: Physical security and technical buildings in warsaw wam oregano
Phenols from oregano
and wild thyme extracts were obtained by using pressurized liquid extraction (PLE).
INGREDIENTS: 400g dried pappardelle 1tbsp olive oil 400g cooking chorizo, sliced into 5mm discs 250g vine-ripened tomatoes, diced 1tsp dried chilli flakes 2tbsp dried oregano
2 garlic cloves, finely chopped 20 fresh marinated anchovy fillets, drained Salt and pepper 200g pitted black olives, halved 4tbsp chopped parsley Juice of 1/2 a lemon Extra virgin olive oil, for drizzling METHOD: Bring a large pan of salted water to the boil.
INGREDIENTS (serves 2) 2 Newburn Bakehouse white wraps 1 x 400g tin chickpeas in water, rinsed and drained 8 sunblush tomatoes in oil 1tbs oil from tomatoes 1 tbsp fresh flat-leaf parsley, chopped 1/2 red onion, finely sliced Freshly ground black pepper 1 pack of halloumi cheese, sliced Pinch of dried oregano
Handful of fresh baby spinach leaves, roughly chopped A few fresh mint leaves, chopped METHOD 1.