When with friends for dinner, I always make it a point to cook something a. in the oven, that can be reheated while I entertain my guests and b. coming from a recipe that can easily be doubled, so as to feed crowds. I cannot go wrong with this version of the Greek "giouvetsi", which should be cooked in a special terracotta dish: in this quantity, however, I doubt I could find any available...
Meat with orzo in the oven
600g pork, cut up in 1.5cm cubes
3 sausages Toulouse (garlic and basil)
1 onion, finely chopped
500g tomato sauce (again, with basil)
cheeses: grated, feta
Preheat oven at 200 degrees C. Cut up meat and sausages, lightly brown in some oil/butter using a deep pan. Add onion, continue with the browning. Add tomato sauce (I also used water - about half the bottle of the tomato sauce), salt/pepper and simmer for about 30 minutes. Pour in an oven dish, add orzo and boiling water (3 cups of water for 1 cup of orzo), stir, add grated cheese and/or feta in cubes, and bake for about 30-40 minutes. Some liquid may remain at that time but don't worry - remember that cooking will continue once you switch off the oven.
FYI, my guests had thirds...
This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.