Mediterranean Recipes - The Foodie Kitchen (Page 3)

Mediterranean Recipes

Moussaka — Greek Lamb and Aubergine Bake in Tallow

Moussaka — Greek layered aubergine, spiced lamb, and béchamel bake. Cooked in tallow and butter. Seed oil free.

African Recipes

Moroccan Lamb Tagine with Apricots and Almonds

Moroccan lamb tagine with apricots and almonds — slow-cooked in grass-fed butter with ras el hanout. Seed oil free.

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MAHA Recipes

Ghee Shakshuka — Middle Eastern Eggs in Tomato Sauce

Shakshuka cooked in ghee instead of olive oil or canola — poached eggs in spiced tomato sauce, seed oil free and ready in 25 minutes.

Chicken Recipes

Chicken Marsala in Butter — Italian-American Pan Sauce Classic

Chicken Marsala is thin chicken cutlets pan-fried in butter with mushrooms and Marsala wine — one of the most satisfying Italian-American pan sauces. The butter and wine reduction is the entire point.

Chicken Recipes

Chicken Confit in Tallow — the Duck Fat Technique Applied to Chicken

Confit — the French preservation technique of slow-cooking meat submerged in fat — applied to chicken thighs in beef tallow. The result is the most tender, flavourful chicken thigh achievable. Make ahead, crisp to order.

Chicken Recipes

Chicken Piccata in Brown Butter and Capers

Chicken piccata is the Italian-American classic — thin chicken cutlets dredged in flour and pan-fried in butter with lemon, capers, and white wine. The brown butter pan sauce takes 3 minutes and is the whole point.

Mediterranean Recipes

Provençal Chicken — South of France Braise in Olive Oil

Poulet à la Provençale is French countryside cooking at its simplest — chicken pieces braised in olive oil with tomatoes, olives, capers, anchovies, and herbes de Provence. A 45-minute dinner of considerable elegance.

Mediterranean Recipes

Italian Ribollita — Tuscan Bread and Bean Soup in Olive Oil

Ribollita means 're-boiled' — a Tuscan peasant soup of cavolo nero, cannellini beans, and stale bread, cooked slowly in olive oil until thick enough to eat with a fork. One of Italy's greatest cold-weather dishes.

Mediterranean Recipes

Shakshuka — Eggs in Spiced Tomato Sauce in Olive Oil

Shakshuka is the North African and Levantine one-pan breakfast — eggs poached directly in a cumin and paprika spiced tomato sauce in olive oil. Ready in 25 minutes. Serve with crusty bread.

Mediterranean Recipes

Osso Buco — Milanese Braised Veal Shanks in Butter

Osso buco alla milanese is the Lombardy classic — cross-cut veal shanks braised in butter and white wine with a gremolata of lemon, garlic, and parsley. A 3-hour braise of extraordinary depth. No seed oils.

Mediterranean Recipes

Turkish Eggs — Çılbır in Brown Butter and Chilli

Çılbır is the Ottoman breakfast that has survived into the modern Turkish kitchen — poached eggs on thick garlic yoghurt with brown butter and Aleppo pepper. A 10-minute breakfast of extraordinary depth.

Mediterranean Recipes

Spanish Tortilla — Potato and Egg Omelette in Olive Oil

Spanish tortilla de patatas is a thick potato and egg omelette cooked slowly in generous olive oil until the potatoes are completely tender, then flipped into a golden disc. The olive oil is the dish.

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