In Greek: αρνί φρικασέ, pronounced ar-NEE free-kah-SEH
The Greek definition of “fricassee” may differ from what you know as a French dish, and this ‘is’ a Greek classic. Lamb fricassee with avgolemono (a traditional egg-lemon sauce) is a favourite in Greek homes.
It’s an easy recipe to make and a celebration of taste. This is a Jamie Oliver version of the famous dish and while it may not be the prettiest of dishes, it certainly makes up for it with a deep and hearty flavour!
4 tbsp extra-virgin olive oil
2 garlic cloves, finely chopped
1 medium-sized onion, sliced
2 bunches spring onions, including green stems, finely chopped
2 heads cos lettuce, washed and finely shredded
1 bunch fresh dill, finely chopped
1.5kg boned leg of lamb, trimmed and cut into 5cm pieces
Green salad and bread, to serve
2 eggs, lightly beaten
Juice of 1½ lemons
1. Heat the oil over medium heat in a large saucepan and sauté the lamb for 5–7 minutes or until browned on all sides. Add the garlic, onion and spring onions and cook for 5 minutes until they begin to soften. Add the lettuce and dill and cook for 10 minutes, stirring constantly until the lettuce wilts. Season generously with sea salt and ground black pepper. Add water to just cover the stew and simmer for 1½–2 hours or until the meat is tender.
2. For avgolemono, whisk the eggs and lemon juice together and ladle in some broth from the stew while whisking. Pour into the stew and combine wellwith a wooden spoon. Continue to stir over a low heat (being careful that the sauce does not curdle) for 3–5 minutes until the sauce begins to thicken. Serve with a green salad and crusty bread to mop up the sauce.
This is one recipe that I will let my mum explain…
“Giles Chicken” is a family favourite that we have been enjoying for many years. I dont know where Giles came up with the recipe but it is a quick and delicious dish that everyone seems to really like. It was cooked for us all on a canal holiday in France in 1991 when I decided to go on ‘strike’ and asked the children to cook one meal each. Fortunately we were able to stop at little villages along the route both to explore and to buy food and drink. Giles bought the ingredients listed below and cooked this lovely dish. This is why we call it Giles Chicken! We ate this sat on the deck of a boat on a deserted canal in the middle of France with the sun going down. Every time I make this dish it reminds of that very happy holiday.
4 Free-range or organic chicken breasts – cut into bite-size pieces
4/6 Rashers of streaky bacon - chopped
Juice of a lemon
1 Lettuce shredded
Dressing of choice – usually walnut oil and balsamic vinegar
1tblsp Olive or Rapeseed oil
1 In a large pan heat 1 tablespoon of oil add the bacon and fry until it just colours.
2 Add the chicken and cook for 5 minutes.
3 Add the juice of the lemon and continue cooking until the chicken is coloured, the bacon crisp and the lemon juice absorbed.
4 While that is happening shred the lettuce and put into a large bowl and toss in the dressing.
5 Once the chicken is ready tip it onto the top of the lettuce and serve with crusty bread and a tomato salad.
Summer on a plate at any time of the year!
This can be made for two people or more. Just allow a chicken breast and a bacon rasher per person and adjust the rest of the ingredients.
I try to use organic or free-range ingredients in every recipe.