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Saturday, 20 April 2013

Recipe: meat with orzo in the oven ("giouvetsi")

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)
oil/butter
1 onion, finely chopped
500g tomato sauce (again, with basil)
500g orzo
salt/pepper
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.

14 comments:

  1. (Diane) bookchickdi20/4/13

    I love orzo, we make it all the time as a side dish.

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    Replies
    1. Patty20/4/13

      it's so versatile, it's a favourite!

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  2. Beth F20/4/13

    How easy is this? And a great meal to feed a crowd.

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  3. caite20/4/13

    orzo is so nice...but then any pasta is so nice IMHO.

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  4. Unknown21/4/13

    I love the texture of pasta cooked in the sauce. The two kinds of meats sounds like it turns this into a yummy, hearty dish.

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    Replies
    1. Patty21/4/13

      and I could get everyone happy! thanks Janel

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  5. Gilion at Rose City Reader21/4/13

    Yummy! Especially when I figured out that those weren't marshmallows but feta cubes. :)

    Rose City Reader

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    1. Patty21/4/13

      Bless you - i had such a good laugh!

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  6. Peggy Ann21/4/13

    Very interesting!

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  7. Laurie C21/4/13

    Your feta cheese looks so firm, not like the soggy stuff that comes wrapped in plastic at the supermarket. This sounds so easy to make! One question, do you cover the pan while baking?

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    Replies
    1. Patty22/4/13

      this was KOLIOS feta cheese cubes in brine (I say that just in case this brand is available). No, I didn't have to cover the pan - remember that when it goes in, there's a lot of liquid. By the end of the baking, it should be in a "stew" state.

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