This is a recipe that will have your guests thinking you have been slaving over a hot stove for hours. In fact it is quite straightforward and is absolutely delicious. Serve with Rice, chips or jacket potato.
Spetsofai
This is one of those dishes that can be made more spicy if you wish, don't be afraid to experiment
Heat oil in a pan and if sausages are fresh sear them in the pan to keep their shape while cooking. Remove sausages when browned.
Saute 2 chopped onions then add a bowlful of chopped coloured peppers whole and pre fried
With the peppers add bay leaf, orange peel, 1 spoon of tomato paste, salt and pepper, oregano (and cumin if liked) and a splash of vinegar.
Stir the mixture together and then add a tin of tomatoes (fresh chopped tomatoes in summer) a small glass of wine and a little hot water.
Add the sausages to the pan, turn heat down and simmer for approx. half an hour.
This recipe can be made the day ahead, as the flavours improve as they infuse.
You can also follow the recipe using cubed pork - adjust the cooking time until the pork is cooked through. ( Chicken would work too, though not so authentic)
This recipe can be made the day ahead, as the flavours improve as they infuse.
You can also follow the recipe using cubed pork - adjust the cooking time until the pork is cooked through. ( Chicken would work too, though not so authentic)
Serve with rice, chips or jacket potato.
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