By Sharon Steel

Catalonian Shrimp Torta

1 cup uncooked white rice
1 onion, chopped
1 or 2 cloves garlic, finely chopped
1 can (14 oz) low-sodium chicken broth
1 can (14 oz) diced tomatoes or equivalent fresh tomatoes
1 tbsp olive oil
3 tsp chili powder
2 tsp cumin
1 tsp coriander
1 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp ground red pepper

What to Do

Put the oil in a medium hot pan and cook the onions until soft and transparent. Toss the garlic in about half-way through. Combine all the spices and mix with onion and garlic. Add the chicken broth, un drained tomatoes, and rice. Bring to a boil then reduce to low and cover. Let simmer for 20 minutes or until all broth is absorbed. Tomatoes will be sitting on top, so mix in and serve.

Lamb Casserole

1 kg of lamb chops (cut into pieces)

100ml of Olive Oil

6 potatoes peeled and sliced

3 large tomatoes sliced

1 onion chopped

1tbsp of chopped parsley

4 cloves of garlic

2 bay leaves

Salt and pepper

1 tsp paprika

300ml of white wine

1 green pepper cut into slices

What to Do

Pour the oil into a deep roasting tin.  Place a layer of the sliced potatoes on the bottom then follow this with a layer of onion then sliced tomato.  Place the meat on top then cover with strips of green peppar whole garlic cloves (not peeled),  chopped parsley and bay leaves.  Finally topping with another layer of sliced potatoes, tomatoes - sprinkle over the pakprika and season with salt and pepper.  Pour the white wine over the top and place the dish in a pre-heated oven - 180 degrees, gas mark 4 for approaximately 2 hours until the meat is well cooked.

Sharon Says:

“This is a wonderful easy to cook meal that is really tasty. Eat with some limes and popadoms perhaps even a Nan breads to give it a slightly Indian meal”

Sharon Says:

“This Torta is an excellent starter but can also be served as a main dish. For the Chef in you serve on a simple plate and dress with oil and balsamic vinegar”

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