by Marilyn Harding

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by Marilyn Harding

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Greek Ragu

The flavours of Greece enhanced for flavour and health with high phenolic olive oil.

From the Kitchen of Theresa James

Sharing love, tradition and the kitchen with friend and guest chef Patrick Trodden* along with son and sous chef, Sebastian Tombs**.

Greek Ragu ingredients

Ingredients

Fresh and local produce.

4 tablespoons high phenolic olive oil
600 grams minced steak
2 aubergines (eggplant), chopped and diced
100 grams mushrooms chopped and diced
200 grams chopped onions
4 cloves garlic crushed
200 grams tomato passata (purée)
1 tin chopped tomatoes (large)
25 g chopped fresh Rosemary
25 g chopped fresh parsley
25 g chopped fresh mint
50 g fresh ginger, slivered

Method

Pour the high phenolic olive oil into sizzling hot pan.

“A sizzling pan is a happy pan!”

Pamako Monovarietal Organic

Brown the meat and then add the onion, garlic, aubergines, mushrooms, ginger, parsley, mint and rosemary.
Add the passata and chopped tomatoes to pan and season well with black pepper and sea salt.


Simmer for about an hour.

This ragu sauce, makes about ten portions and could be accompanied by any simple pasta.
I have incorporated as many flavours and  local ingredients that I could.
Tonight, I served Greek Ragu with my version of  Poor Man’s Pasta, again, with all the wonderful flavours and aromas of Greece! Our side dish, Greek Mushrooms and Olives was created and prepared by Sebastian. Outstanding!

Bon appétit!

Patrick

 

* Patrick Trodden

Food and Wine writer, catering consultant and Salford Lecturer, Patrick is a young man with a thriving career in the popular field of gourmet journalism. He has written several books, most recently “Eating for One” for Age Concern, is a regular contributor to specialist catering magazines and contributes a regular food and wine column to the Bolton Evening News. A member of the celebrated Association Culinaire Française and of the Hotel and Catering Institute Management Association, Patrick has a string of professional qualifications and experience behind him, including cooking for the Royal Household and post-graduate training at the Savoy. Always searching for new ideas and flavours in food and drink, Patrick has visited many of the great restaurants of Europe and America in his quest to learn and write about what he considers the most sociable of human skills: the cooking, serving and enjoyment of food and drink.

** Sebastian Tombs

My son, Sebastian, also loves food. It must be in his genes! As a child my mother would put him on a stool in the kitchen and show him her Spaghetti Neapolitan recipe, which although was the basic tomato sauce, she would often add back bacon, instead of pancetta, as wasn’t available in England in those days. My two brothers and I also learned this dish and we loved it heated up the next day for breakfast or lunch!

Sebastian has worked in the family hotels for the last fifteen years. My parents came from London to Bournemouth in 1970 and we had four hotels in Bournemouth with a total of 350 rooms. Over the years the hotels have been sold and others purchased, but still within the same family. At the present we have three hotels in Bournemouth.

Ours was a family business where everyone had his or her duties. From a young age, Sebastian worked his way up in a busy hotel kitchen with covers of 250, from doing vegetables up to second chef.

Sebastian has decided to follow his passion and family traditions to explore Mediterranean food of his ancestors, the Italians and Greeks.

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