LAMB & ORZO STEW

Last but very not least we have a recipe that has birthed another recipe. Originally this recipe is to be the filling of a pie. However I realised that as long as there is a starchy carb involved this filling can be taken anywhere. It is perfect with some rigatoni and some grated parm although my favourite way is to turn it into a brothy stew with some orzo and the left over cavolo nero for extra veg. For this recipe I actually used a ¼ cup of stelline which in Italian translates to little stars. They’re the perfect shape and size for this soup. I have only really ever seen them at the Mediterranean Wholesalers which can be hard to get to so orzo is fine!

Earlier in the week I had portioned up this stew into two 250g zip lock bags. This recipe calls for one of those defrosted. I understand it is annoying that in order to make this you have to make the stew first although I think it is important to see ways left overs can be used economically. Say you make the pie filling on the weekend and actually turn it into a pie but for about half the people and you reserve the left overs into some zip locks for this exact thing. This is where hosting friends can work for you.

Ingredients

250g of THIS pie filling

300ml water

1 chicken stock cube

¼ orzo

Half a bunch of cavolo nero

Method

Defrost the pie filling and add it to a large pot with the water and stock cube

Bring to the boil and add in the orzo, cooking it for about 6 minutes

Add in the chopped cavolo nero and cook this for another 2 mintues

If the broth looks a little too starchy from the pasta just add another ¼ cup of water to return it to a brothy consistency

Serve with a grating of parmesan