Coriander | Charlotte's VVeb

Easy & Quick Georgian Red Pepper Sauce Recipe

09/09/201023/10/2016 by Charlotte J

Recently I made some Georgian shashlyk and as you may have spied from the final photograph I served this with my take on the traditional Georgian red pepper sauce. It doesn’t have to be served with shashlyk as it would go well with any grilled meat dish. It’s really easy, all you need is a food processor or blender!

Ingredients

6 red peppers (bell or pointed)

2 red chilli peppers

3 medium sized tomatoes (or a selection of smaller ones)

3 garlic cloves, peeled

1 tsp fenugreek seeds, ground

1 tsp coriander seeds, ground

Bunch of fresh coriander

Instructions

Peppers in the UK never taste quite as nice as peppers abroad so in order to get a bit of extra flavour I put mine in a foil dish in a low-heated oven (about 150 degrees centigrade) and warmed them for 15 minutes

Cut the peppers, removing the middles, into chunks and place in food processor (or into a pot if you are going to use a hand-held blender) with all the other ingredients except the fresh coriander

Blend but try to keep the mixture quite thick

Stir then chill in refrigerator for 30 minutes

Chop the fresh coriander and stir into the sauce

Season to taste and serve

To check out my shashlyk recipe go to Georgian shashlyk

Related Images:

Chanachi po-Gruzinksi – Russian Baked Lamb Recipe

28/05/201022/10/2016 by Charlotte J

This Russian lamb one-pot recipe is a personal family favourite. It’s great to serve in individual dishes so you don’t have to worry about dishing it up. It’s very easy too. Simply a case of putting it together and cooking on a low heat.

Ingredients (serves 4)

600g roughly-diced potatoes

1 large white onion, diced

3 garlic cloves, chopped

1 aubergine, sliced

1 mild red chilli, chopped and deseeded

800g boneless, diced lamb

3 tbsp parsley

3 tbsp coriander

4 bay leaves

8 black peppercorns

50g butter

75 ml tomato puree

1 litre beef stock

3 tomatoes, sliced

Instructions

Preheat oven to 150 degrees Celsius

Lightly grease individual casserole dishes with rapeseed oil

Put onion, potatoes, lamb, chilli garlic, bay leaves, peppercorns, coriander, parlsey in casserole dishes

Heat butter in pan

When melted add in tomato puree and stir

Add in beef stock and heat until simmering

Put slices of aubergine on top of each casserole dish

Pour tomato/beef stock mixture over casserole dishes

Place dishes in oven for 1 hour and 30 minutes

Baste aubergine etc. on a regular basis with any left over tomato/beef stock mixture

20 minutes before the end of cooking, remove dishes from oven, top with slices of tomato

Remove from oven and serve with slices of fresh bread

Harcho – Georgian Lamb Soup Recipe

14/12/200918/10/2016 by Charlotte J

This is a great hearty dish, perfect for a big party of people and ideal served with chunky fresh bread. The best bit about the dish is it is easily adaptable to cooking in a slow cooker so when you come home from work, your home smells great and you can sit down to a home-cooked meal even when you’ve had a hard day at work!

Ingredients

600g lamb chunks

1.5l lamb stock

3 large white onions chopped finely

5 garlic cloves crushed

3 tomatoes cut into quarters

5 tbsp rapeseed oil

1 tbsp tomato puree

5 tbsp long grain rice

5 tbsp chopped fresh parsley

3 tbsp coriander for garnish

Instructions

Heat the oil in a pan and seal the lamb chunks

Place the lamb chunks into a slow cooker with the stock and garlic

Fry the onion in the rest of the oil for 5 minutes

Add the puree and tomatoes for 1 minute

Stir and add to the lamb and stock

Add the chili and parsley and cook for 4 to 5 hours

The rice can be added initially to the slow cooker, but if you are at home add 30 minutes before you want to serve

To serve, distribute the lamb between dishes (serves 4) and add equal quantities of liquid and rice mixture to each one

Garnish with chopped coriander and serve with chunky bread

Related Images:

Sacivi – Chicken with Walnut Sauce

09/09/200918/10/2016 by Charlotte J

Sacivi is a Georgian dish with a thick sauce containing onion, garlic, walnuts, spices and herbs. Although this is a pretty easy dish to make, it requires plenty of time. The dish must be prepared in advance and chilled for 24 hours before serving. So it’s a good one to serve at a dinner party (particularly if you are serving a tapas or mezze style dinner) as it can all be prepared in advance and all you need to do before putting it on the table is add some garnish. Although this recipe uses chicken, a firm white fish such as monk fish or halibut are viable alternatives.