Chanachi po-Gruzinksi – Russian Baked Lamb Recipe

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.

Chanachi po-Gruzinksi - Russian Baked Lamb Recipe

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

Chanachi po-Gruzinksi - Russian Baked Lamb Recipe

Add in beef stock and heat until simmering

Put slices of aubergine on top of each casserole dish

Chanachi po-Gruzinksi - Russian Baked Lamb Recipe

Pour tomato/beef stock mixture over casserole dishes

Place dishes in oven for 1 hour and 30 minutes

Chanachi po-Gruzinksi - Russian Baked Lamb Recipe

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

Chanachi po-Gruzinksi - Russian Baked Lamb Recipe

Remove from oven and serve with slices of fresh bread

Romanian Chicken Ghiveci

Romanian Chicken Ghiveci
Romanian Chicken Ghiveci

Stews are big in Romania and all over Eastern Europe.  One pot dishes, over time, provided a hearty sustenance for first, peasants in the fields and later, workers in the factories.  These dishes are always packed full of flavour from in season produce and, traditionally, home-grown herbs.  Served with a side portion of rice or dark rye bread, traditional meals are not only easy but can also be a really cheap way of feeding your 5,000 (family and/or friends).  I cooked this for my family and it proved to be every bit delicious as I had anticipated.

 

Ingredients

4 tbsp vegetable oil

1 mild onion, thinly sliced

2 garlic cloves, crushed

2 red peppers, seeded and sliced

1.5kg / 3 1/2 lb chicken pieces (thighs, drumsticks etc. as chicken on the bone is best for flavour)

3 potatoes, diced

1 tsp chopped fresh rosemary

1 tsp chopped fresh marjoram

1 tsp chopped fresh thyme

3 carrots, cut into chunks

1/2 small celeriac cut into chunks

120 ml dry white wine

2 courgettes

Salt and freshly ground black pepper

Chopped fresh rosemary, marjoram to garnish

Rye bread and/or white rice to serve

Instructions

Heat the oil in a large flameproof casserole

Add the onion and garlic and cook for 2 minutes until soft

Add the red peppers

ghiveci-2

Place the chicken pieces in a casserole and brown gently on all sides

ghiveci-3

After about 15 minutes, add the tomato puree, potatoes, herbs, carrots, celeriac, white wine and season to taste

ghiveci-4

Cover and cook over a gentle heat for 50 minutes

ghiveci-5

Add the sliced courgettes 5 minutes before the end of cooking

ghiveci-6

Season to taste

Garnish with herbs and serve with a portion of white rice or dark rye bread

Serve

Serve!

Ikra Iz Svekly

Ikra iz svekly
Ikra iz svekly

Ikra iz svekly (Beetroot Caviar to you and me) is a ‘poor man’s caviar’ usually served on rye bread.  It’s pretty simple to make, can be prepared in advanced which means it would make a good canape for a cocktail party.  Plus it caters to any potential vegetarian or vegan guests.  I found this recipe in The Food & Cooking of Russia, mentioned in a previous post last week.  However, I adapted it to be more Charlotte-friendly, in other words, I made it a little more interesting and a little bit easier.

Be warned, cooking with beetroot can leave you with pink hands, so if you want to avoid this, wear gloves.  If you, like me, dislike wearing gloves, keep a lemon handy, it is the best soap for getting rid of stains!

Ingredients

1 white onion

2 cloves of garlic

4 medium cooked beetroots

3 tbsp rapeseed oil

2 tbsp tomato puree

Salt and ground black pepper for seasoning

(To add an extra flavour I used smoked salt)

12 small pieces of rye bread to serve

Finely chopped parsley for garnish

Instructions

Chop the onion and garlic finely

Coarsely grate the beetroot

(I used a ricer to effectively mince the beetroot.

it worked well but was messy and due to not wearing gloves I now have very pink hands)

Heat the oil in a medium pan

Add the onion and garlic and fry for 5 minutes until softened and golden brown

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Add the grated beetroot to the pan and fry, stirring all the time, for 5 minutes

Add tomato puree

b-caviar-3

Stir well and cover the pan

Simmer for 10 minutes

Season the mixture

Transfer to a bowl to cool

To serve pile the beetroot on the rye bread and sprinkle with chopped parsley to garnish

Serve!

Serve!

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