Friday, 16 September 2016

Briam (Baked Potato and Courgette Stew)

This requires a few simple ingredients, but the long cooking time really brings out the flavour in them. This is probably a bit more tomato flavoured than a traditional briam, but I like it that way.


  • 450g potatoes, sliced into 1/4 cm slices
  • 400g courgette (about 3 normal sized), sliced into 1/4 cm slices
  • 1 onion, peeled, quarter and cut into 1/4 cm slices
  • 1/2 tin of chopped tomatoes
  • 35ml cold water
  • 2 tsp tomato puree
  • 2 tsp dried parsley
  • 65 ml olive oil
  • salt and pepper to taste


  1. Pre-heat the oven to 200 degrees (or 180 degrees if a fan oven)
  2. Mix the potato, courgette and onion into a large baking dish or high walled roasting tin.
  3. Mix the tomatoes, water, puree, parsley, oil and salt and pepper in a jug until they are blended.
  4. Pour the tomato mixtue over the vegetables.
  5. Cover the dish with foil and fold it over the edges.
  6. Roast in the oven for about an hour before removing the foil and giving it a good stir.
  7. Return to the oven uncovered for a further 30 minutes, adding a dash of water if it's dried out.
  8. Allow to cool slightly before serving (or serve cold), possibly with a bit of feta cheese crumbled over the top.

Serves about 3 people as a main course, more as a side dish.

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