8b Winckley St, Preston 01772 204777 e: hi@delimed.co.uk

Recipes

A number of kind e-mails have persuaded us to share some of our recipes with you, here's what Ileana wrote:

"We found out about Deli-Med last summer, sitting outside eating the lovely food it felt like being on holiday.

We came several times over the winter break and had amazing meals everytime. My daughter loved your lamb casserole - can you share the recipe?

I also enjoyed the chorizo and butterbean recipe on the website. Thank you for the lovely food and the warm atmosphere."

 Lemon and Lentil Soup:

The lentils provide plenty of substance to this easy meal, whilst the lemon and thyme keeps things tasting refreshing.

To serve 6:

2 tablespoons of extra virgin olive oil   
1 finely chopped large onion
1 crushed garlic clove
5 oz of washed red lentils   

1 pint of good vegetable stock       
1 tin of chopped tomatoes
2 teaspoons of tomato puree
2 tablespoons of finely chopped fresh thyme

salt and pepper

Juice of 1/2 lemon

Heat the oil and cook the onion and garlic gently for 10 minutes without colouring.Add the lentils and stir to coat well in the oil. Add the stock and bring to the boil, skim off any scum. Add the tomatoes, tomato puree and half the thyme. Bring back to the boil and simmer, covered for 15-20 minutes, stirring occasionally. Add seasoning to taste, the rest of the time and the lemon juice - little by little to taste. 

Butterbean and Chorizo:

Can be a tapa sized dish, or a bowlful provides a rich cassoulet-style main course.

To serve 4-6:

1 bottle good butter beans
3 tablespoons extra virgin olive oil
250g good cooking chorizo, thickly sliced
3 cloves chopped garlic
1 diced onion
1 diced carrot
1 thinly sliced celery stick
1/2 tin of chopped tomatoes
zest of 1 large orange
500 ml chicken stock
Thyme, salt & pepper

Heat the oil in an ovenproof pan on medium heat, fry the chorizo until the oil turns a lovely orange hue, then remove. Add the garlic, onion, carrot & celery; stir and then simmer covered until tender (around 10 minutes). Add the chopped tomatoes. Preheat the oven. Stir in the drained beans, orange zest, chorizo & chicken stock & add the thyme. Put in the oven and leave for a couple of hours. The longer this dish is given to rest, the riche the flavour - overnight if you wish.

Moroccan Lamb: 

To serve 4

400g diced lamb leg
400g aubergines
80g carrots
80g red onion
320g tinned tomatoes
12g tomato puree
40g dried apricots
8g Marigold bouillon
2 tbsp white wine vinegar
4g Herbes de Provence

8g La Kama Moroccan spice blend

Salt & pepper to taste

1. Dice & fry the onion until soft, add the lamb and brown on all sides

2. Add the La Kama, Herbes de Provence, white wine vinegar, chopped tomatoes, tomato puree and enough stock to cover the lamb

3. Bring to the boil then simmer for 1-1.5 hours, adding more stock if needed

4. Add the diced aubergine and halved apricots and simmer for a further 30 minutes, the sauce should be thick.

5. Serve with some nice big chunks of olive bread.