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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Slowly, slowly does it.

lamb and chestnuts stew.


WAAHHHOOO , here she is ,straight  from UK, welcome to the Slow Cooker! Ok maybe you will say to me … .. and so what, I’ve had one for years, even my grandmother used it !!!!!. I know , in a big part of the world the Slow cooker is well known and has been used for a long time, but in Italy not so much. In reality and it is no a big news, here we are a little bit behind … and not just politically speaking!

 Anyway back  to the new entry in my kitchen :  brand  new and ready to use! So I have decided to inaugurate my new pot with this recipe: diced  lamb cooked in red wine, Mediterranean herbs, walnuts, chestnuts, raisins and a dash of balsamic vinegar … … .. wahhooooo I put everything in there and then she was… cooking .. slowly, slowly, slowly! 4 hours of cooking, the meat was soft as butter amazing stew !! Welcome my dear and thanks to Jacky ,Nicks mum for dragging it all the way from London in her luggage!

Serves 2:
600 grams of diced lamb
3 sprigs of rosemary chop
2 tablespoon dried oregano
1 clove garlic
200 grams of chestnuts (boiled, cooked and cleaned)
3 walnuts
1 tablespoon raisins
1 cup beef broth
1 cup red wine
1 tablespoon tomato paste
2 tablespoons balsamic vinegar
Evo oil

How it work:

Put on the Slow Cooker. Sprinkle lamb with rosemary and oregano, salt, and pepper. Set aside.
In a pan heat Evo oil and garlic over medium heat. Add onions gently saute until soft and translucent, stirring often, 3-4 minutes. Raise heat to high. Add the seasoned lamb and brown on all sides. Pour the meat in your Slow Cooker. Add chicken stock, walnuts, tomatoes pasta, balsamic vinegar, 1 tbs oregano ,red wine into the lamb. Cover and cook for 3 and ½ hours. (If you use a normal pan: cover and simmer on low heat for 2 hours)
Finely add chestnuts , raisins, salt and pepper. Cover and cook an additional 30 minutes. Serve.

2 comments to Slowly, slowly does it.

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