I love cooking! I discovered this when I started working in Australia and live by myself. 🙂 Sometimes, living away from your family has its perks as you are required to be a bit more responsible and allows you to do things that you really want. Back at home in the Philippines, I find it a bit hard to cook for the family as we have different ‘taste’ when it comes to good food. I am a bit more adventurous when it comes to cooking and try out different dishes while they prefer to stick to the traditional Filipino dishes most of the time.
As I try out different dishes, I learned that I love cooking with wine. 🙂 It just gives a lovely flavour to the dish. At first I thought that buying a more expensive wine will give you better results but in a French cooking class that I attended (a birthday gift I received from my fiance), the chef told us that any kind of wine will result in the same taste when used to cook food. Drinking wine by itself is a different story, though :p So for this recipe, I just bought the cheapest white wine from the market, hah!
This dish is from an issue of the Gourmet magazine but I have made a few tweaks to the original recipe (to accommodate my preference and budget 😀 ) so here are the ingredients that I used 😉
Ingredients:
1.5kg diced lamb
250g cherry tomatoes, halved
200g kalamata olives, pitted
1cup white wine
200g Greek feta, diced and crumbled
8 garlic cloves, crushed
1 medium onion, thinly sliced
1 big lemon, halved and thinly sliced (with the skin)
2tbsp dried oregano
3 dried bay leaves
Procedure:
1. Place all the ingredients in a sauce pan and bring to a boil in medium heat. Once its boiling, reduce to low heat (just enough to keep the liquid boiling).
2. Keep the pan covered and stir in from time to time to ensure that it is not burning.
3. Keep on cooking under low heat for 1 1/2 – 2 hours or until lamb is tender.
4. Once it’s ready, serve and enjoy! 😀
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