My take on Greek Potatoes

My take on Greek Potatoes

I don't know how realistic these are but they remind me of Greek holidays.  Great with any meal.

For 4 people

1 potato per person (about the size you would use for a jacket spud)

Cut the potatoes into wedges or chunks and put into a roasting tin.

Mix together 1/2 pt vegetable stock, 1 tbsp olive oil, juice of 1 lemon (use the zest as well for extra lemoniness (is that a word ?)

Pour over the potatoes and sprinkle with lots of oregano.

Cook at Gas 6/200'C until the potatoes are cooked and the stock is mostly used up.  They won't be crispy like roast potatoes but will be soft and squishy and slightly browned.

I made these to have with a Stufatho which came from The Australian Women's Weekly "Cooking Class Greek".

Stufatho

Serves 4-6

1kg braising steak, cut into cubes
30 g butter
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, crushed
6cm piece orange rind
1 x 400g can chopped tomatoes
125ml dry red wine
2 tbsp white vinegar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp sugar
125 ml water
1 tbsp olive oil, extra
500g baby onions

Heat half the butter and half the oil in a pan and cook the beef until browned, cooking in batches if neccessary.  Remove from the pan.

Add chopped onion, garlic and rind to the pan and cook until the onion is soft. Stir in the tomatoes, wine, vinegar, cinnamon, nutmeg, sugar, water and beef and bring to the boil.  Reduce the heat and simmer gently, covered for 1 hour.

Meanwhile, heat the extra oil in a separate pan and cook the baby onions, stirring until browned all over.

Add the onions to the pan and simmer, covered for a further 20 minutes until the onions are tender.  Remove the lid and simmer for a further 10 minutes and the sauce is thickened slightly.  Remove the rind before cooking.