Greek geek!

As well as courgettes we also have a million green beans. I think I have the plants stripped and the following night I go out and they are heavy with beans again! What to do with them?? 

My lovely Sil (Sister in law) cooked this for us a few weeks ago and gave me the recipe. It really is delicious and while higher in points than I would normally have for dinner.... It was a real treat. I've since given this recipe ( and bags of beans) to work colleagues and so the joy spreads...... 

Fasolakia (Green Bean Stew)

Serves 6 

PP for the whole recipe 14 

Ingredients

• 1 kg fresh green beans
• 50ml good quality olive oil (original recipe says 100m but I honestly think 50m is enough!) 
• 2 onions, peeled and grated ( I used food processor to say my thumbs!)
• 4 cloves of garlic, minced
• 400g can of peeled, chopped tomatoes
• 100ml water
• Salt and pepper to taste
• 2 tablespoons fresh parsley, finely chopped

Method

1. Wash and trim ends from beans. Set aside.
2. Heat oil in a large, heavy based pot. Add grated onions and fry over low–medium heat for a few minutes.
3. Add the beans and the minced garlic and fry, stirring, for another minute or so.
4. Add the tomatoes, water, salt and pepper to taste.
5. Cover pot and simmer on very low heat for 1 hour and 20 minutes.
6. Add the parsley, increase heat to medium and allow to simmer, uncovered, for around 5 to 10 minutes until any watery liquid has evaporated and all you are left with is a thick, tomatoey sauce.

Beef Stifado

Serves 6

PP per recipe 72 (12 per serving)

1kg lean beef cubed

500g shallots

1 lg onion

2 tomatoes chopped

4 garlic cloves

Veg stock cube

30 ml extra virgin olive oil

125ml red wine

2 tbsp of red wine vinegar

2 tbsp of tomato puree/paste

1/2 cinnamon stick

3 sprigs of rosemary

1/2 - 1 tsp of ground nutmeg

4 bay leaves

black pepper

salt

Method

1. put meat in a frying pan and sear the meat then add the olive oil, onions, shallots and garlic leave until onions start to go soft (about 5 minutes)

2. Then add the glass of red wine and 2 tablespoons of red wine vinegar, cover and leave for 5 minutes

3. then add your cinnamon, stock cube, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste. keep stirring to let all your ingredients mix together.

4. then finally add your chopped tomatoes and continue stirring for 5 minutes,

5. then transfer to a casserole dish and add about 1/4 - 1/2 litre of water, be careful not to drown the sauce, then cook about two hours in the oven on a moderate heat, keeping checking you don't want it to dry out and add water if needed you are aiming for a thick rich sauce texture,