Take your meat sauce to the next level by using sausages to make an incredible Sausage Ragu! Like Shredded Beef Ragu, cooking this sausage pasta sauce long and slow gives it time to develop deep, complex flavours. Complete your Italian feast with Garlic Bread and a garden salad with Italian Dressing.

Sausage Ragu Sauce

Butchers put a lot of time and effort into packing flavour and juiciness into sausages. So I almost see it as my duty to show you how we can get so much more out of sausages than throwing on the barbie* or the usual Bangers and Mash!

Enter – Sausage Ragu. This meat sauce gets a massive flavour boost by using sausage meat rather than plain beef mince, as well as cooking it long and slow which gives the sauce time to develop flavour as well as making the meat melt-in-your-mouth tender.

Also, starting with the classic soffritto helps. Which might sound fancy but it just refers to sautéing onions, garlic, celery and carrots over low heat to make them beautifully sweet.  It’s a secret tip to create an incredible flavour base in dishes.

* Please do not think I am dissing sausage sandwiches! I am a regular at the weekend Bunnings sausage sizzle fundraisers.

Ingredients in Sausage Ragu

Here’s what you need to make this Sausage Ragu. No fancy ingredients!

The sausages

• Beef + pork – I like to use a combination of both pork and beef sausages for the perfect balance of flavour and soft texture. Beef sausages provide the flavour whereas the pork provides the tenderness. Pork is a much softer meat than beef!

  You can use just either beef or pork. If you use only meat, the meat in the sauce will not be as tender. If you use only pork, the meat flavour is more mild. Both are still rippingly delicious!

• Sausage quality – Whichever you use, make sure you use good sausages made with more meat and less fillers. Either look at the ingredients list (I aim for 85%+ meat) or look at the sausage – fat specks means better meat, uniform pink colour indicates lots of fillers like the sausages used for fundraiser sausage sizzles (“BBQ sausages”). They can be as low as 55% meat (the rest is flour, maize and non meat things), and often a mix of beef and chicken.

  Generally speaking, your friendly local butcher is probably the best source. And he can tell you exactly what goes in his sausages!

• Sausage not in casings – In the US it is common to find sausage meat sold like mince/ground beef, not inside the sausage casings. Lucky you! For the rest of us, just squeeze the meat out. It is not hard.

Other ingredients

Here are the other ingredients for the ragu sauce:

• Onion, garlic, carrot and celery – These are the vegetables for the soffrito which is cooked over low heat to make them soften and sweeten which then forms the flavour base for the sauce. This is a classic cooking technique used in cuisines all over the world, from Italian to Mediterranean to Cajun to South American!

• Fennel seeds *Secret ingredient!* – Sautéed in the soffrito, it adds a little je ne sais quoi into the sauce. Only those with a very, very refined palette can pick that it’s in there!

• Wine – Red wine adds depth of flavour to the sauce and is also what we use to deglaze the pot. this refers to the method of using a liquid to dissolve gold bits stuck on the base of a cooking vessel (in this case, the sausage meat) into a sauce. Those “gold bits” is called “fond” and it’s free flavour! This is a standard cooking technique you’ll see I use regularly for sauces and stews.

  Substitute with 0% alcohol wine or more chicken stock.

• Chicken stock, low sodium – This with canned tomato makes up the bulk of the liquid for the sauce. I use chicken rather than beef stock because it’s a milder flavour so you can taste the meat flavour better. I always used low sodium stock so I don’t have to worry about sauces being too salty.

• Tomato paste – Just a smidge to boost the tomato flavour and help thicken the sauce.

• Thyme and bay leaves – The herbs for this pasta sauce. Fresh is best but dried is fine too.

• Chilli flakes (red pepper flakes) – Optional, for a touch of warmth.

Pappardelle pasta

I like to serve this sausage ragu with pappardelle pasta, the wide thick pasta that is sold coiled up, like pictured. The surface is slightly rough so it’s ideal for tossing with thick hearty sauces like this sausage ragu, shredded beef ragu and chicken ragu which clings to the pasta well.

Having said that though, I’d happily serve sausage ragu with any pasta – short or long!

How to make Sausage Ragu

No different to making your favourite Bolognese – just a little extra time for slow cooking!

1. Soffrito – Cook the onion, garlic, celery and carrot in a large heavy based pot over medium heat for 8 minutes, or until the carrot is soft and sweet. Don’t let the vegetables go golden! This step is key for a really beautiful flavour base for the sauce so don’t rush it.

2. Cook sausage – Remove the sausage meat from the casings (you literally just squeeze it out) then cook it like you would mince (ground meat). Break it up as you go but don’t get caught up in a frenzy on this step because sausage meat is “stickier” so it won’t crumble as well. We will break it up finer later partway through cooking.

3. Ragu sauce – Next, cook the tomato paste for 1 minute to remove the raw sour flavour. Then reduce the wine by half to cook out the winey flavour which only takes a couple of minutes. And finally, add the remaining ingredients: canned tomato, chicken stock, bay leaves, thyme, salt, pepper and chilli flakes if using (I always do).

4. Slow cook #1 (1 hour) – Pop the lid on and put it in the oven for 1 hour at 180°C/350°F (160°C). I always feel like this sounds high for a slow cook but actually, this is the oven equivalent temperature of a very small stove burner on low.

   Why oven instead of stove? Just easier because it’s entirely hands off, just stick it in the oven and leave it. No need to worry about the base catching. This sauce is quite thick so if you do use the stove instead, you’ll need to stir quite regularly.

5. Crush meat – Take the pot out of the oven then use a potato masher to crush the meat into finer pieces. (See step 2 notes about how sausage meat doesn’t crumble as well as mince/ground beef). The meat is tender at this point so it doesn’t take much effort. I usually do about 8 to 10 mashing motions around the pot.

6. Slow cook #2 (45 minutes) – Then return the pot into the oven for a further 45 minutes to finish slow cooking. Once done, the sauce will be quite thick, like pictured above, with quite intense flavour. This is what we want because a) the thickness will be loosened up when tossed with pasta; and b) the sauce gets dispersed through pasta so the flavour gets diluted. So the sauce flavour should be intense in the pot so it’s the right level of flavoursome once tossed through the pasta!

Tossing pasta with sauce – essential step!

1. Pasta cooking water – Cook the pasta per the packet directions in a large pot of salted water. Just before draining, scoop out a big jug of the pasta cooking water which we will use in the next step. The starch in the water is what helps the sauce cling to the pasta.*

2. Tossing pasta with sauce – If you are making a full batch, then just add the pasta into the ragu pot set over medium heat on the stove. If you are making a smaller batch as I do in the video (I am making enough for 2 servings) then return the drained pasta into the same pot you cooked the pasta in.

3. Pasta sauce – Add the pasta sauce into the pasta (obviously this step is not relevant if you put the pasta into the pasta sauce pot!!).

4. Pasta cooking water – Add 1/2 cup of the pasta cooking water. This loosens up the thick pasta sauce so it coats the pasta strands. The reason we use the pasta cooking water is because it has starch in it from the pasta. This starch reacts with the fat in the pasta sauce and makes the sauce thicker so it clings to the pasta strands better, rather than remaining pooled at the bottom of your pasta bowl.

5. Toss, toss, toss! Then use two spatulas to toss the pasta for 1 minute, or until the pasta sauce is tangled throughout and clinging to the pasta, and the pasta strands are stained red. Use an extra slosh of pasta cooking water if you need to loosen things up.

6. Warmed bowl – Divide the pasta between bowls. I like to warm the pasta bowls beforehand (30 seconds in the microwave!) to keep the pasta slippery and warm for longer. Cold pasta = dry pasta!

Serve with a shower of freshly grated parmesan. Then, the picture taker in me couldn’t resist finishing with a pinch of parsley, but it’s totally unnecessary in real life and if you came to my house and I made this for you, said pinch of parsley would not be present.

This is one for the weekend. For lazy Sundays. Serve with garlic bread, rocket or baby spinach salad with balsamic dressing and finish with tiramisu. Reserve a seat for me at your table!!  – Nagi x

Watch how to make it

Print

Sausage ragu with pappardelle pasta

Recipe video above. Take your meat sauce to the next level by using sausages instead of plain beef to make an incredible Sausage Ragu! Like Shredded Beef Ragu, cooking this sausage pasta sauce long and slow gives it time to develop deep, complex flavours.

Complete your Italian feast with Garlic Bread, a garden salad with Italian Dressing and a beautiful Tiramisu.

Course Mains

Cuisine Italian

Keyword italian sausage ragu, sausage meat sauce, Sausage Pasta

Prep Time 20 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Servings 5 – 6 people

Calories 818cal

Author Nagi

Ingredients

Sausage ragu:

• 2 tbsp olive oil
• 1 small onion , finely chopped
• 3 garlic cloves , finely minced
• 1 carrot , peeled and grated using a box grater (Note 1)
• 2 celery stalks , grated using a box grater (Note 1)
• 1 tsp fennel seeds
• 350g / 12 oz pork sausages , meat removed from casings (Note 2)
• 350g / 12 oz beef sausages , meat removed from casings (Note 2)
• 2 tbsp tomato paste
• 1 cup pinot noir red wine (sub 0% alcohol red wine or more chicken stock)
• 1 cup chicken stock/broth , low sodium
• 400g/14 oz can crushed tomato
• 3 thyme sprigs (or 1/2 tsp dried)
• 2 bay leaves (fresh better, else dried)
• 1/2 tsp cooking salt / kosher salt
• 1/2 tsp black pepper
• 1/4 tsp chilli flakes (red pepper flakes), optional (for hint of heat)

To serve:

• 500g/ 1 lb pappardelle pasta , or other pasta (80g/2.8oz per serving) (Note 3)
• Parmesan or parmigiano reggiano , finely grated, for serving
• Parsley , finely chopped, optional garnish (just a pinch)

Cups – Metric

Instructions

• Preheat oven to 180°C (160°C fan-forced).
• Soffrito – Heat the oil in a large heavy based pot (with a lid) over medium heat. Add the onion, garlic, carrot, celery and fennel seeds. Cook for 8 minutes until the carrot is soft and sweet, but not golden.
• Cook sausage – Turn the heat up to high and add the sausage. Cook, breaking it up as you go, as best you can. It doesn't crumble as well as mince/ground meat but that's ok, we will break it up more later.
• Deglaze – Once the meat is no longer pink (it doesn't really brown), add the tomato paste. Cook for 1 minute. Add the wine and let it simmer rapidly for 2 minutes until reduced by half, stirring regularly to scrape the base of the pot clean.
• Slow cook #1 (1 hr) – Add the remaining ragu ingredients. Stir, bring to a simmer, put the lid on and place it in the oven for 1 hour.
• Slow cook #2 (45 min) – Remove from the oven and use a potato masher to mash the meat finer. Put the lid back on, and return to the oven for 45 minutes. The sauce will be quite thick, it gets loosened when tossed with the pasta.
• Salt – Taste and add more salt if desired. (Sausages vary in saltiness so I always start with less)

Pasta:

• Cook pasta – Cook the pappardelle according to the packet instructions. Just before draining, scoop out 1 1/2 cups of the cooking water and set it aside.
• Toss with sauce – Have the ragu pot on the stove over medium heat. Add the pasta into the pot along with 1/2 cup of the pasta cook water. Use two spatulas to toss the pasta until the ragu is tangled in the pasta strands and it is stained red from the sauce. Use extra pasta cooking water if needed to loosen it up.
• Serve in pre-warmed bowls, garnish with parmesan and a pinch of parsley if desired. Eat immediately!

Notes

Servings – Sauce makes enough for 500g/1 lb pasta which, based on a standard serving of 80g/2.8oz dried pasta per person, is enough for 6 normal people or 5 heartier appetites!

1. Grating – Box grater makes the pieces finer so they disappear better into the meat sauce. Try to use short strokes so you don’t end up with long strands.

2. Sausages – Using both pork and beef is my favourite combination because beef gives the meat sauce beefy flavour whereas pork meat is so soft, it makes the sauce melt-in-your-mouth in a way you will never achieve just using beef. You can also use just pork or just beef. Still so, so tasty!

3. Pasta – Thick wide strands of pappardelle is made for hearty meat sauces like ragu though with a sauce this good, it’s going to be great with any pasta! To make pasta for less than 5 people, use just put some sauce in a separate pan or pot on the stove and toss with the desired amount of pasta. In the video you see me make 2 servings.

4. Making ahead – Ragu just gets better overnight! Cool thoroughly then refrigerate. Warm the ragu on a low stove so it’s hot when you add the pasta for tossing. The ragu can be frozen for 3 months or kept in the fridge for 5 days. Once tossed with pasta, it will keep for 3 to 4 days but pastas are always best eaten freshly made!

Nutrition

Calories: 818cal | Carbohydrates: 75g | Protein: 33g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 1193mg | Potassium: 1050mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2262IU | Vitamin C: 18mg | Calcium: 106mg | Iron: 5mg

Originally published in February 2016. Recipe improved in February 2024 with improved sauce flavour and consistency, writing tidied up, much improved video. And most important, Life of Dozer section added!SaveSave

Life of Dozer

And then I published it.SaveSave

The post Sausage Ragu with Pappardelle Pasta appeared first on RecipeTin Eats.

The best potato salad is made by dousing hot potatoes with French Dressing so they take in the flavour before tossing in a creamy dressing. Complete with essential add-ins: bacon, cucumber and celery. Every bite is perfection!

Prefer no mayo? Try German Potato Salad, Red Potato Salad with Charred Corn, Lemon Potato Salad and Wickedly Delish Sweet Potato Salad.

A Potato Salad you’ll make again and again…

This is a potato salad recipe given to me by the mother of a friend. To respect her privacy, let’s call her Mrs B.

The very first time I heard how Mrs B makes her potato salad, I instantly knew that this was one that would stand out from the crowd of thousands – millions – of potato salad recipes “out there” in the world wide web.

The thing that makes it so special is pouring French Salad Dressing over the hot boiled potatoes. By dressing while hot, they absorb the French Salad Dressing flavour rather than just coating them. Which means, flavour inside the potatoes not just on the outside.

Combined with the creamy sour cream-mayonnaise dressing, salty bacon, and fresh bursts of celery, cucumber and onion, every mouthful is the perfect bite!

Plenty of dressing….but not overly greasy

The other thing I really like about this potato salad is the dressing. While I love a creamy dressing, I find using only mayonnaise too greasy. But I also don’t want to skimp on dressing. There’s nothing worse than a dry potato salad!

The solution: break up the richness of mayonnaise by combining with sour cream. I use a 50/50 ratio.

The addition of tang and hint of zing from a dab of Horseradish Cream also helps to cut through the richness. It’s optional but adds an extra little something-something to it.

And don’t forget, all this mingles together with the French Dressing the potatoes are soaked in!

After a creamy no-mayo version? Try this Creamy Yogurt Potato Salad Dressing – it’s terrific!

Ingredients for the Best Potato Salad

Here’s what you need to make the best potato salad on the block!

The potatoes and add-ins

• Potatoes – Potatoes vary widely in texture when cooked. For potato salad, I like to use starchy (floury) and all-rounder potatoes which become soft and fluffy when cooked and are a sponge to absorb the French dressing. The edges of the potato cubes mash up a bit when tossed with the dressing (nobody wants sharp-edged cubes in their potato salad!) and the surface becomes a little ragged so the creamy dressing clings to every surface

  Starchy/all-rounder potato types:
  – Australia: Sebago (dirt-brushed common potatoes), Coliban (white skin potatoes common at supermarkets)
  – US: Russet, Idaho and Yukon gold
  – UK: Maris Piper, King Edward, and Russet

  Waxy potatoes, on the other hand, do not absorb flavour nearly as well and have a firmer texture when cooked. While the potato cubes will hold their shape more perfectly when cooked with sharp cut edges, the surface is slippery so the dressing doesn’t adhere to it as well.

• Celery and cucumber – Welcome freshness! The celery is sliced finely so you get soft crunch but it becomes floppy rather than stiff sprigs sticking out. And the cucumber is finely diced rather than the typical slicing so you get great soft juicy little crunchy pops. Love!

• Raw onion (finely minced) – This cuts through the creaminess of the dressing and adds great subtle fresh flavour into the whole salad. The fact that it’s finely minced rather than just chopped or sliced helps – better dispersion throughout the whole salad plus you get the juiciness too. It kind of takes the place of garlic which I put in “everything” but is a little harsh in this particular potato salad.

• Bacon – Essential for a classic potato salad!

Dressing 1: The French Dressing

This is the dressing the hot potatoes soak up! The original recipe shared with me by Mrs B used store bought French Dressing which is an option. However, I just make my own – here’s all you need:

• White wine vinegar – The classic vinegar used for French dressing but can be substituted with apple cider vinegar, sherry or champagne vinegar (last resort: plain white vinegar).

• Olive oil is the oil of choice. The better the quality, the better the flavour!

• Dijon mustard – For flavour and thickening.

• Water – Missing from the photo! I use just 1 tablespoon of water to stretch out the dressing, rather than more oil (simply for health reasons).

• Garlic – flavour!

• Sugar – Just a touch, which takes the edge off the tang a bit too.

Dressing 2: The creamy dressing!

As noted right up front, I like my potato salad nice and creamy but I find just using mayonnaise is overly heavy. So I use a 50/50 sour cream/mayo combination.

(Reminder – mayo free version here!)

• Mayonnaise – Whole egg mayo is best as it is creamier and less tangy than ordinary mayonnaise. Readily available these days in grocery stores (it will say “whole egg mayo” on the label).

• Sour cream – Full fat please! Yogurt can be used as a substitute but sour cream does have a creamier mouthfeel.

• Horseradish cream – This is pickled fresh horseradish which has a zingy spiciness like wasabi. Because it’s pickled, it is vinegary. So this adds both a hint of spicy warmth and tang to the dressing.

  If you’re lucky enough to have fresh horseradish, use half the amount and add a couple of teaspoons of vinegar.

How to make potato salad

IMPORTANT! Creamy potato salads really are better made with starchy potatoes for texture and flavour, but you really need to take care not to overcook else they will crumble too much when tossing. Waxy potatoes would be easier to use because they hold their shape….but the eating part is not as good! I’ve done a lot of potato salad eating in my time to arrive at this conclusion.

1. Start in cold water – Cook cut potatoes starting in cold water. Never start potatoes in boiling water else they will cook too much on the outside before the inside cooks and crumble when tossed!

   Check frequently – Once the water comes up to the boil, start checking at 4 minutes and every 30 seconds thereafter. As soon as you can pierce a potato with almost no resistance, drain immediately. They will continue cooking with the residual heat.

2. French Dressing – Shake French Dressing ingredients in a jar until combined.

3. Creamy Dressing – Mix the ingredients in a bowl until smooth.

4. Soak hot potatoes – Gently transfer the potatoes in a bowl and pour over the French Dressing. Toss very gently using a rubber spatula. Minimum tosses just to coat, then set aside for at least 2 hours for the potatoes to cool and absorb the dressing. We are essentially marinating the potatoes here. You know this is going to be good!

   The cooled potatoes are also less fragile less susceptible to breaking when we mix with the remaining ingredients.

5. Add-ins – Add the cucumber, celery, onion, most of the bacon and all the creamy dressing. Toss gently until mixed through. If time permits, set aside for a few hours or better yet overnight, to let the flavours meld together. But honestly, even if you serve it straight away, it will still be the best potato salad of your life!

Proof of excellence

This potato salad will last 4 to 5 days in the fridge, and it just gets better with time. Make it once, and it will be a staple at all gatherings for years to come. I have never strayed from this recipe since the moment I tried it!

And as final proof of how great this potato salad is, even my mother who is a die-hard Japanese Potato Salad devotee couldn’t stop eating this. That’s just about the highest praise you can get.

Thank you Mrs B! – Nagi x

Watch how to make it

Print

The best Potato Salad

Recipe video above. Use this recipe if you want a really great classic potato salad. The secret step: dressing hot potatoes with French Dressing so they absorb the flavour before tossing with a creamy mayo/sour cream dressing. Every bite is perfection!

Great fresh, better in 3 hours, even better tomorrow. Thank you for the recipe, Mrs B, it really is the BEST!

Course Salad

Cuisine Western

Keyword Potato Salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 6 – 8

Calories 329cal

Author Nagi | RecipeTin Eats

Ingredients

Potato Salad

• 1 kg / 2 lb potatoes peeled and cut into 2cm/ 3/4" cubes (Aus – Sebago, Colban; US – Russet, Idaho Yukon; UK – Maris Piper, King Edward) (Note 1)
• 2 tsp cooking / kosher salt , for cooking potatoes
• 250g / 8oz streaky bacon
• 1/2 cup French Dressing – homemade (below) or store bought (Note 2)
• 3/4 cup cucumber, finely diced (1 x 15cm/6" cucumber, cut lengthwise and remove watery seeds first)
• 1 cups celery, finely sliced diagonally (~ 2 ribs)
• 1/4 cup white onion, finely minced , ~ 1/2 onion (Note 3)

Potato Salad Dressing

• 1/3 cup mayonnaise , preferably whole-egg
• 1/3 cup sour cream , full fat (sub yogurt)
• 1 tbsp horseradish cream (or horseradish relish) (Note 4)
• 1/2 tsp cooking / kosher salt
• 1/4 tsp black pepper

French Dressing (essential! Note 2)

• 1 tbsp dijon mustard
• 2 tbsp white wine vinegar (sub apple cider vinegar)
• 1/4 cup extra virgin olive oil
• 1 tbsp water (for volume, rather than more oil)
• 1/2 tsp white sugar
• 1/2 garlic clove , finely grated or minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Cups – Metric

Instructions

• French Dressing – Shake ingredients in a jar until well combined.
• Cook potatoes (CAREFUL! Note 5) – Put potatoes and 2 teaspoon salt in a large pot of cold water. Turn the stove on. Once the water is simmering, cook for 4 minutes or until the potatoes are JUST cooked (still bit firm in the middle) – they will keep cooking with residual heat. Drain immediately (gently!).
• Douse hot potatoes! Carefully transfer potatoes into a large bowl and pour over French Dressing. Gently toss to coat then set aside for 2 hours so potatoes absorb the dressing and cool (less fragile).
• Crispy bacon – Lay half the bacon in a cold non-stick pan. Turn onto medium high and cook until golden (the fat will melt as the pan warms up so it cooks in its own fat). Turn and cook the other side until golden. Drain paper towels, repeat with remaining bacon. Once cool and crisp, chop into small pieces.
• Creamy Dressing – Mix ingredients in a bowl until combined.
• Toss – Add creamy dressing, celery, cucumber, onion, and most of the bacon. Toss gently to combine.
• Serving – Serve garnished with remaining bacon. If time permits, I recommend setting aside for a few hours, or even better, overnight, to give the flavours a chance to meld. But still amazing served straight away! Always serve at room temperature, not fridge cold.

Notes

With many thanks to Mrs B, my friends’ mother who first introduced me to the game-changing French-dressing-doused-potatoes method!

1. Potato – use starchy/floury or all rounders rather than waxy ones as they will absorb and take in flavour better. They also slightly “mash” on the edges which is exactly how potato salad should be, in my opinion. Nobody wants to bite into flavourless bland potato chunks with sharp edges and slippery surface!

Read in post for notes on potato variety and why starchy is best.

2. French Dressing – Used to add flavour inside the potato pieces and this is what makes this potato salad so much better than the standard versions! The vinegar in the dressing also cuts through the richness of an otherwise very creamy dish.

3. White onion – Not as harsh as brown onion. Sub with 1 large eschallot (US: shallot) ie French onion, or  1/2 cup red onion or 1/3 cup brown onion finely minced.

4. Horseradish cream – Pickled fresh horseradish that adds a bit of wasabi-like spiciness and vinegar, balances richness of dressing (doesn’t make it spicy). If you are lucky enough to have fresh horseradish, use half the amount and add 2 teaspoons vinegar. Can skip and just add 2 teaspoons apple cider vinegar.

5. BOILING POTATOES – Take care as we are using starchy/floury potatoes which will crumble too much if overcooked. We want the edges slightly “mashed” once mixed with dressing (potato pieces should not have sharp corners!) but if they are overcooked they will break too much.

Start checking at 4 minutes and check every 30 seconds. Drain even if they still a touch too firm because they will keep cooking.

6. Leftovers will keep for 4 to 5 days. Always serve at room temp – creamier and you can taste the flavours better!

Nutrition per serving assuming 8 servings. This factors in 2 tablespoons of bacon fat discarded.

Nutrition

Serving: 310g | Calories: 329cal | Carbohydrates: 25g | Protein: 6g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 529mg | Potassium: 669mg | Fiber: 3g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 27mg | Calcium: 42mg | Iron: 1mg

Originally published August 2014. This is such a staple recipe in my life, I had to re-publish it with a video, sparkling new photos and of course add a Life of Dozer section!!

The potato salad family

German Potato Salad

Wickedly Delish Sweet Potato Salad

Lemon Potato Salad

Red Potato Salad with Bacon and Corn (no mayo!)

Devour – Maple Sweet Potato Salad With Tamarind Dressing

Roasted Sweet Potato Salad with Honey Lemon Dressing

Summer salads I love

Pearl Couscous Salad

Italian Pasta Salad with Homemade Italian Dressing

Macaroni Salad

Wild Rice Salad

Sun-Dried Tomato Pesto Pasta Salad

The most amazing avocado pasta salad

Coleslaw

Pesto pasta salad

Antipasto Chickpea Salad

Pasta and Rice Salads

Life of Dozer

I was at the Good Food & Wine Show in Sydney on the weekend! JB and I were doing a cooking show on stage and book signings/meet ‘n greets.

The Fun Police (council) wouldn’t let Dozer into a food show. So I took the next best thing – a life size cardboard cut out. We’re getting a lot of mileage out of 2D Dozer! 😂

SaveSave

The post The Best Potato Salad appeared first on RecipeTin Eats.

I love a good roast lamb (proof). Here’s my classic recipe for lamb leg, rubbed with garlic and rosemary, served with gravy, peas, carrots and crispy roast potatoes (duck fat or classic). I hope you love it as much as I do!

The only thing you need to know for perfect roast lamb leg

I have a lot to say about roasting any kind of meat. Especially Australia’s favourite roast – the great lamb leg. But there’s really only one thing you need to know to make perfect roast lamb leg, every single time:

GET A MEAT THERMOMETER!!

It’s the only way you can take the guesswork out of cooking lamb leg so it’s perfect blushing pink and ridiculously juicy inside. Because – and here’s something Aussies don’t like to talk about – lamb leg is actually very lean so if it’s not pink, it’s dry. Full stop, end of story!

My meat thermometer – For most of my adult life, I was using a $5 thermometer I got on Ebay which never failed me. A few years ago I finally decided it was time to invest in a real one so I got a Thermapen which is pretty well regarded as the best (my thoughts here). Even if you can’t invest in a Thermapen – it’s the 21st century, and even cheap tech isn’t so bad. Invest in a $5 meat thermometer. That’s a lot cheaper than a wasted, overcooked lamb leg!

OK, I do have a few more “how to make the perfect roast lamb leg” tips!

1. Garlic rosemary rub – classic lamb flavours.

2. Start on high to get the colour going then lower heat.

3. Roast on a bed of garlic (or onion).

4. Make the gravy using the pan drippings. Roast lamb gravy is better than every other cut of meat – beef, chicken, pork, none of them compare!

What you need for roast lamb leg

Starting with the hero ingredient – the lamb leg! Get the best you can afford – yes, meat is like wine, the more you pay, the better the quality. Quality of life of the animal also comes into play there.

All that red ink you see is perfectly safe to eat and actually, you only see it on better quality lamb. You don’t typically see it on supermarket lamb.

Cut bone – Some (most?) butchers and almost all supermarkets sell lamb leg with the shank (bone) cut. Either fully cut off or partially cut so it folds. This is simply for practical reasons – shelf storage and packing space. For grandness, I like the bone in tact. But it doesn’t matter ,it’s purely a visual decision!

Rub for roast lamb leg

Here’s what you need for the rub: rosemary, garlic, olive oil, salt and pepper. Use fresh rosemary – dried is not the same!

Roast lamb gravy

All you need for gravy is flour for thickening and beef stock/broth for the liquid. You shouldn’t need extra salt for the gravy. I find the salt on the lamb that ends up in the pan drippings plus the salt in the beef stock is enough. But taste and add more if you want!

Why beef rather than lamb stock? Well, there’s a reason lamb stock is not typically sold at grocery stores! It’s just very…lamby. Beef has a cleaner flavour. It doesn’t make the gravy taste beefy at all because there is so much lamb flavour from the drippings.

Why not chicken stock? It works fine but the gravy colour is paler. I like my gravy for roast lamb leg to be a really deep brown colour!

How to make roast lamb leg

Rub with rosemary and garlic, roast in a hot oven to get the colour going then continue at a lower temperature for 1 hour or until the internal temperature is 53°C/127°F (for blushing pink perfection). Rest for 20 minutes before carving. It will still be very warm even after 1 hour – enough time to make duck fat potatoes!

The lamb leg pictured is a 2.75 kg lamb leg which is about the average size you get from good butchers. Supermarket lamb legs tend to be a little larger from slightly older animals which makes the meat a little less tender and a little stronger “lamby” flavour. Albeit, as you’d expect, cheaper than from butchers.

1. Make rub – Mix oil, garlic and rosemary in a bowl.

2. Rub then sprinkle – Slather the rub all over the lamb, then sprinkle the salt and pepper all over. It’s better to do it this way for more even dispersion of salt – if you put it in the oil, it doesn’t spread quite as evenly because it pools in the bottom of the bowl.

   I do this rubbing step in the roasting pan – why dirty a cutting board??

3. Garlic bed – Place cut garlic and rosemary under the lamb.

4. Hot oven 20 minutes – Roast for 20 minutes in a hot 240°C/475°F (220°C fan) oven. This will get the colour going on the lamb. It’s tempting to go longer to get even more colour on it but I find if you go beyond 20 minutes you end up with too much overcooked meat “ring” on the outer edges of the lamb.

5. 1 hour lower oven – Reduce heat to 200°C / 400°F (180°C fan) and roast for a further 1 hour or until the internal temperature of the lamb is 53°C/127°F for blushing pink perfection.

   Check the internal temperature at the 45 minute mark. Never rely on a recipe cook time for roast meat, use your thermometer! So many variables can affect the exact roasting time, from oven strength to pan heat distribution, the shape of the lamb leg and how cold the meat is right in the middle.

   See below for more information on lamb doneness and different size lambs.

6. Rest 20 minutes – Rest the lamb for 20 minutes before carving. During this resting stage, the lamb finishes cooking and the internal temperature will rise to 62°C/144°F which is perfect medium rare for lamb.

   Also during resting, the lamb juices get re-absorbed by the meat fibres so when you cut into the meat, the juices remain in the meat and eventually end up in your mouth. If you do not rest the meat then the meat juices leak out everywhere when you start carving the lamb.

Internal temperature of roast lamb leg

No credible restaurant would ever serve lamb leg at anything over than medium rare! But I do know some people like their lamb done a little more, so here are the internal temperatures for lamb leg at different levels of doneness.

Take the lamb out when it hits the “temperature out of oven”. After resting for 20 minutes it will rise to your target level of doneness.

How to make gravy for roast lamb leg

Gravy for lamb leg is made using the pan drippings after roasting the lamb. “Drippings” simply refers to the fat and meat juices left in the roasting pan after roasting the meat and it’s our express, free path to a killer gravy.

1. Heat drippings & cook flour – Once you take the lamb out of the roasting pan, put it straight on the stove to heat the fat. Add flour and stir it for 1 minute to cook it off – it will kind of be like a paste.

2. Pour in the beef stock, stirring as you go to help dissolve the flour.

3. Smush the garlic with a potato masher or even a smooth to help release the beautiful caramelised garlic flesh into the gravy.

4. Strain – Then just simmer for a few minutes until the gravy thickens to your taste then strain into a bowl, pressing the gravy liquid out of the garlic heads. Then pour into a jug to serve!

And that, my friends, is everything you need to know to be the king (or queen) of roast lamb leg from this day forth. The precision by which you roast your lamb to blushing pink perfection will be admired. Your gravy will be whispered about in your circles – the flavour!!! It’s incredible!

Just smile sedately, sit back and bask in the praise. There is no need to reveal your recipe source. 😎

The lamb leg in this post is pictured with duck fat potatoes (the best crispy potatoes in the world!) with peas and steamed carrots tossed with a little butter and parsley. If you don’t have duck fat, make my classic crunchy roast potatoes instead. They are still way crunchier than your usual way of making them.

Go forth and enjoy your new lamb-alicious world! If you’ve got your own lamb leg secrets, sharing in the comments below – readers love hearing what you have to say. – Nagi x

Watch how to make it

Print

Roast Lamb Leg with Gravy

Recipe video above. I love a roast lamb leg! My top tip is to use a meat thermometer. There's no way to guarantee perfect blushing pink roast lamb without one, even if it's a cheap one!

Rubbed with rosemary garlic and accompanied with a killer gravy for lamb. Serve with peas, buttered steamed carrots and crunchy roast potatoes (either classic or ultra crunchy duck fat potatoes).

Course Dinner

Cuisine Aussie, British, New Zealand

Keyword Roast Lamb Leg

Prep Time 5 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

De-chilling and resting time 1 hour hour 30 minutes minutes

Total Time 15 minutes minutes

Servings 6 -8

Calories 450cal

Author Nagi | RecipeTin Eats

Ingredients

• 2.75 – 3 kg / 5.5 – 6 lb lamb leg , bone-in (Note 1)
• 1 1/2 tsp cooking salt
• 1/2 tsp black pepper

Rub

• 1 1/2 tbsp fresh rosemary leaves , finely chopped
• 3 garlic cloves , finely minced
• 2 tbsp olive oil

Base

• 2 whole heads of garlic , halved horizontally (Note 2)
• Few sprigs rosemary (optional)

Gravy

• 4 tbsp flour , plain/all purpose
• 2 1/2 cups beef broth / stock , low sodium (Note 3)

Cups – Metric

Instructions

• Take lamb out of fridge at least 1 hour before roasting. (Note 4)
• Preheat oven to 240°C/475°F (220°C fan) with oven shelf in the middle.
• Rub – Mix rosemary, garlic and olive oil.
• Prepare lamb – Place lamb leg in a roasting pan. Coat with the rub using your hands, the sprinkle with the salt and pepper. Place garlic and rosemary sprigs underneath the lamb, garlic cut face up.
• Roast lamb leg for 20 minutes. Turn the oven down to 200°C/400°F (180°C fan) and roast for a further 1 hour or until the internal temperature reaches 53°C/127°F for medium rare (Note 5 other doneness). Check first at 45 minutes – everyone's oven is different!
• Rest – Remove lamb from oven. Transfer lamb to plate, loosely cover with foil and rest for 20 minutes to 1 hour (it will still be warm enough for serving!). The internal temperature will rise to 62°C/144°F (medium rare). Make gravy while lamb is resting – below.
• Serve lamb with gravy, duck fat or classic crunchy roast potatoes, peas and steamed carrots tossed with butter and parsley.

Gravy for roast lamb leg

• Drippings in pan – Discard rosemary sprigs. You should have around 4 – 5 tbsp of fat (drippings). If less, add butter. If much more, discard a bit.
• Add flour – Place roasting pan on stove over medium heat. When the fat starts to bubble, then add flour. Mix flour in and cook for 1 minute.
• Stock – Pour in half the beef stock and mix to dissolve sludge in, then add remaining beef stock and mix.
• Garlic squidging – Use a potato masher (if you're really keen like me) to mush the garlic to squeeze out the flavour (also helps flour caught in garlic to dissolve).
• Taste – Check salt and pepper (I don't add more).
• Thicken – Simmer for a couple of minutes, stirring, until it starts to thicken. Take it off the stove BEFORE the gravy is the thickness you want because it will keep thickening.
• Strain into a bowl, mushing garlic to squeeze all the liquid out. Then pour into gravy jug and serve with lamb!

Notes

1. Lamb leg – Recipe is based on a whole lamb leg. See roasting time table above for different lamb sizes. Sometimes the bone sticking out is removed, sometimes it is partially cut so it folds inwards. It doesn’t matter either way, but just ensure the bone inside the meat is not removed. (If it is, you have a butterflied lamb leg – use this recipe instead).

Boneless lamb – I love making Greek butterflied lamb leg. If yours is rolled and tied, you could make this recipe but the meat is not quite as juicy because it’s been cut to remove the bone so there’s more escape roots for meat juices! If you can, unroll the lamb to do the rub then roll it back up and tie again (excellent flavour infusion!). Also, cook time likely a bit shorter. I’d do the 20 minute high temp blast, lower oven then check at 40 minute mark.

 2. Garlic base – Elevates the lamb slightly so it cooks more evenly and allows the fat to drip over the garlic so the flavour infuses into the drippings that then forms the base of the gravy. Place garlic cut side up so the flavour infuses into the flesh of the lamb.

It is not garlicky at all because when garlic roasts, it becomes sweet and caramelised. It is my big secret for making a killer gravy for roast lamb! You can use 1 onion, quarters (skin on) instead of or in addition to garlic.

3. Gravy for lamb is best made with beef stock/broth because it has a deeper flavour and makes the gravy a beautiful dark brown colour. Store bought is fine, though homemade makes it ultra restaurant-worthy! If you cannot consume beef for religious or health reasons, then chicken broth can be substituted.

4. De-chilling lamb will make it cook more evenly. Cold lamb leg = overcooked on the outside by the time the inside is cooked.

5. Internal temperature of cooked lamb leg:

I highly recommend getting a meat thermometer for accuracy – only guaranteed way to get juicy lamb every time!

6. Holding – The lamb leg will stay warm for up to 1 hour, enough time to make duck fat or classic crunchy roast potatoes! The inside of the lamb is still warm even after 3 hours. 

7. Servings: A 2.5 kg/5 lb lamb serves 6 very generously and 8 comfortably. After taking into account the bone (500g/1lb) and meat juices lost during roasting, you should end up with around 1.7kg meat after cooking which is around 280g for 6 people (generous!) or 200g for 8 people. If you slice lamb thinly it will go further!

8. Nutrition per serving, assuming 8 servings and that all the gravy is consumed.

Nutrition

Serving: 275g | Calories: 450cal | Carbohydrates: 3.3g | Protein: 54.6g | Fat: 22.7g | Saturated Fat: 6.1g | Polyunsaturated Fat: 16.6g | Cholesterol: 169mg | Sodium: 381mg

Originally published October 2016. I have been very neglectful not updating one of my favourite recipes with sparkling new photos and a recipe video!

I told you – I LOVE roast lamb! See?

Greek Slow Roasted Leg of Lamb

Slow Cooked Lamb Shoulder

Slow Cooker Roast Lamb Leg

Greek Butterflied Lamb Leg

Slow Cooked Lamb Shawarma

Ultimate Roast Lamb: 12-hour lamb shoulder

Roast Lamb

Life of Dozer

Original photo from when I first published this recipe in 2016 still holds true, so no need to update:

DOZER. Don’t breathe your stinky dog breath over my friends while they eat!

The post Roast Lamb Leg with Gravy appeared first on RecipeTin Eats.

This is a great quick recipe that’s got everything you need for a complete dinner, all cooked in one pot. Plenty of vegetables, with risoni/orzo and chicken. Tastes like risotto – loaded with tasty lemon-garlic Greek flavours!

One-pot Greek chicken risoni

Patience has never been my greatest virtue, so I shared many personal favourite recipes back in the early days when I first started this website in 2014. Every now and then, I like to revisit these older recipes and bring them to the forefront with sparkling new photos (that are in focus, wow!) and recipe videos where the chicken doesn’t have a weird green-ish/yellow tinge.

I have no embarrassment about my photos and videos from the early days because it reminds me how far I’ve come. But I do think it’s nice to spruce up these old recipes for your viewing pleasure – and hopefully convince you to try them. Like today’s new-old recipe: Greek chicken risoni! Complete dinner made in one pot, nice and quick to make, loaded with tasty Greek flavours.

What you need

Here’s what you need to make this Greek risoni recipe.

1. The risoni / orzo

Risoni is actually a pasta that is shaped like long grains of rice. Also known as “orzo”, find it in the pasta aisle. It costs around the same as spaghetti etc.

• Risoni / orzo – See notes above the photo.

• Chicken stock / broth and canned tomato – These are the liquids used to cook the risoni. Better than water because the risoni absorbs the flavour as it cooks!

• Tomato paste – This adds a little boost of tomato flavour to the sauce, as well as thickening the sauce slightly so you end up with that really lovely oozy texture in the finished dish. Not the end of the world if you don’t have it.

• Vegetables – I use zucchini / courgette and capsicum / bell pepper. Feel free to substitute with other sauté-able vegetables (carrot, beans, peas, fennel, corn, celery, frozen veg mix).

  Also, if someone could arrange for the global standardisation of food words, that would be super helpful. Thanks! 😂

• Onion and garlic – Flavour base aromatics.

• Cherry tomatoes or grape tomatoes – I like to scatter across the surface before popping the dish in the oven. Love the juicy pops of tomato that burst in your mouth!

2. Lemon garlic chicken

A brief marinade of the chicken with classic Greek flavours makes the chicken that much tastier! Here’s what you need:

3. Garnishes (semi-optional)

I say it’s “semi-optional” because while you can skip the fresh oregano, the feta is highly, highly recommended!

How to make one-pot Greek chicken risoni

This recipe starts on the stove and is finished in the oven. I like this technique because it’s safer/easier – no need to stir – and the surface gets caramelised which means extra flavour. Anyone who’s made the fan-favourite One Pot Greek Chicken with Lemon Rice will know this method works well!

1. Marinade chicken in the lemon, olive oil, garlic and oregano. Just 20 minutes adds decent flavour into the chicken flesh.

   If you’re pressed for time, you can skip the marinade, there’s plenty of flavour in the overall dish and the chicken will absorb flavour as it braises with the risoni. If you want to get ahead, you can marinade the chicken overnight – or even freeze the chicken in the marinade. So many options!

2. Brown chicken – Use a large ovenproof skillet / frying pan, or large pot. The one I’m using is a 30cm / 12″ non-stick frying pan.

   Cook the chicken, just to seal the outside and lightly brown it. It will only take about 2 to 3 minutes. Don’t cook the chicken all the way through as it will finish cooking with the risoni.

3. Sauté aromatics and vegetables – Once the chicken is browned, remove it from the pan. Then sauté the garlic and onion, followed by the zucchini and capsicum.

4. Add everything else – Add the risoni and stir to coat in the tasty flavours. Then add everything else – canned tomato, tomato paste, chicken stock, salt and pepper – and stir to combine.

   Top with chicken and cherry tomatoes but don’t stir them in.

5. Oven 15 minutes – As soon as the liquid starts to bubble, transfer the pan to the oven (no lid) and cook for 15 minutes or until the risoni is tender.

6. Garnish and serve – Remove the pan from the oven. There should still be small pools of liquid on the surface. This is what we want – the dish should be oozy and saucy, not dry and stodgy!

   Drizzle the dish with lemon juice, crumble over the not-optional-feta then sprinkle with the optional-fresh-oregano. Then serve!

LOOK how juicy and irresistibly oozy it looks. It’s calling your name!

Spoon into bowls, and marvel how it looks just like your favourite risotto. Except, well, you know. You haven’t been slaving over a hot stove for 40 minutes, ladling in stock and stirring, stirring, stirring.

Leftovers, should there be any, will keep for 3 days but won’t be as oozy as pictured because the pasta will absorb the liquid. A little splash of water before you microwave goes a long way to salvage it, as does a fresh sprinkle of feta and spritz of lemon juice (I find lemon juice flavour fades with time).

Hope these sparkling new photos and in-focus-video convinces you to make this!! – Nagi x

PS The Ingredients list in the recipe below looks deceptively long. But actually, there are quite a few double ups because of the way I write the recipe. So don’t be put off!

Watch how to make it

Print

One Pot Chicken Risoni

Recipe video above. A great one-pot meal for midweek, tastes like risotto but so much easier to make! Lemon garlic chicken, surprising amount of hidden vegetables, oozy tomato risoni (orzo), loaded with Greek flavours! The list of ingredients is looks long, but there's actually a lot of repeat ingredients.

Course Dinner, One Pot

Cuisine Greek(ish)

Keyword One Pot Dinner, orzo recipe, quick dinner, risoni

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4 – 5

Calories 575cal

Author Nagi | RecipeTin Eats

Ingredients

Lemon Garlic Chicken

• 1 lb / 500g chicken thighs , boneless skinless (or breast), cut into 2 cm / 1" pieces
• 2 garlic cloves , finely minced
• 1 tbsp dried oregano
• 1 tbsp olive oil
• 1/2 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp each salt and pepper

Orzo/Risoni

• 2 tbsp olive oil
• 2 garlic cloves , minced
• 1 small onion , finely chopped
• 2 zucchini (medium, or 1 large) , cut into 1cm / 1/3" cubes (Note 1)
• 1 red bell pepper/capsicum , cut into 1cm / 1/3" cubes (Note 1)
• 1 tbsp dried oregano
• 2 1/2 cups chicken broth/stock , low sodium
• 14 oz / 400g canned crushed tomatoes
• 1 tbsp tomato paste
• 1 1/2 cups orzo/risoni (Note 2)
• 1 1/2 cups cherry tomatoes (1 Australian punnet)
• 1 tsp cooking salt (kosher salt)
• 1/2 tsp black pepper

Garnish (semi-optional)

• 2 tbsp lemon juice , drizzling at end
• 1/2 cup (100g) Greek feta cheese , crumbled (not optional)
• Fresh oregano leaves (optional)

Cups – Metric

Instructions

• Marinade chicken – Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes. (Skip if in hurry, can also do overnight)
• Preheat oven to 180°C/350°F (160°C fan).
• Brown chicken (raw inside) – Heat 1 tablespoon olive oil in a a large oven proof skillet or pot over high heat (Note 3). Cook chicken until lightly browned but still pink inside. Remove from skillet.
• Sauté vegetables – Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
• Add everything else – Add risoni, oregano, chicken broth, tomato, tomato paste, salt and pepper.
• Scatter chicken and cherry tomatoes across the surface (don't stir in).
• Bake 15 minutes – Once the liquid comes to a simmer, transfer to the oven (no lid) and bake for 15 minutes (or until risoni is just cooked, tender but still firm). There may be liquid on the surface still – that's good!
• Drizzle with lemon – Remove from oven, drizzle with lemon juice. Garnish with feta and fresh oregano leaves, if desired, then serve.

Notes

1. Veg – Any saute-able veg will work great here. Beans, carrots, celery, small bits of cauliflower or broccoli, even diced frozen veg.

2. Risoni, also known as orzo – Rice shaped small pasta sold in the pasta aisle, same price as spaghetti etc. Tastes like risotto, but much faster to cook!

3. Cooking vessel – Pictured skillet is a 30cm/12″ non stick skillet. 28cm/11″ deep skillet ok too, any smaller and you’ll need to be careful re: liquid overflow when transferring to oven. Else, use a large pot!

3. Risoni cooks very quickly! So transfer it to the oven as soon as it starts simmering on the stove, otherwise it will overcook by the time the bake time is finished (it cooks faster on the stove than the oven).

Check it after 15 minutes see if the orzo / risoni is done. Don’t worry if it’s done and it’s still quite saucy – that’s a GOOD thing! The liquid evaporates quite quickly while serving. It was slightly wetter when I took it out of the oven.

4. Leftovers will keep for 3 days in the fridge though it won’t be as oozy as the risoni absorbs the sauce. Resurrect with a splash of water, and microwave.

Nutrition assuming 5 servings.

Nutrition

Calories: 575cal | Carbohydrates: 53g | Protein: 29g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 1174mg | Potassium: 1086mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1528IU | Vitamin C: 69mg | Calcium: 211mg | Iron: 4mg

Originally published January 2016. Spruced up with brand new photos and recipe video in February 2021 with minor recipe improvements (mainly process and writing). But most importantly, Life of Dozer section has been added!

More risoni / orzo recipes

I do love risoni! So quick to cook, tastes like risotto.

Creamy Mushroom and Spinach Orzo (Risoni) (One Pot)

Baked Creamy Feta Risoni

One Pot Orzo / Risoni Bolognaise

Creamy Salmon Risoni / Orzo (15 Minute Meal)

One Pot Italian Chicken & Orzo / Risoni Pasta

Greek Lemon Orzo Salad (Risoni)

Quick Chicken & Vegetable Risoni recipe (Orzo)

Life of Dozer

NO, he’s not being adorable, cuddling up to me. He’s trying to get to my toast on the other side.

SaveSave

SaveSave

The post One-pot Greek chicken risoni (orzo) appeared first on RecipeTin Eats.