The sweet Susie Hagen has blessed us with one of her show-stopping recipes to bring along to your Easter feast. It uses our fresh chorizo which is packed full of flavour, meaning less work for you. Buttery pastry, punchy chorizo, fresh tomatoes, thyme and feta, need we say more!
Preheat oven to 180C and remove the pastry from the freezer to thaw.
Heat a fry pan over medium-low heat and add in 2 tbsp olive oil. Once hot, add in the onion and cook slowly. After 10 mins, add in the sugar and a pinch of salt and continue to caramelise for another couple of minutes until nicely coloured. Remove from pan and set aside.
Slice the chorizo down the middle and remove the meat from the casing. Place the pan back on medium heat and fry the chorizo until slightly browned, breaking as you go. Remove from the pan after around 5 mins.
Roll the pastry out to get a rough circle, around 40cm in diameter. It doesn't have to be perfect as you'll be folding the edges up and over the ingredients.
Place the pastry on a lined baking tray and spread your first layer which is the caramelised onions. Spread them evenly over the pastry, leaving a 3 cm border.
Follow with the tomatoes and cooked chorizo.
Then crumble the feta cheese over the top and lastly the thyme leaves.
Season with salt and pepper, keeping in mind that the feta and chorizo will provide a level of saltiness.
Drizzle with a little olive oil and cook in preheated oven until golden, around 40 mins.
Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.
In celebration of Greek Easter, we've enlisted the help of our friend Conor Curran to share one of his favourite lamb recipes. It's a super simple dish that starts with a simple marinade for the lamb cutlets, accompanied by a grilled zucchini salad and skordalia, which is a popular garlic accompaniment in Greece.
