5 recipes that will help you reap the health benefits of oregano
Oregano is one of the most versatile herbs out there. It is native to Eurasia and Mediterranean region and is packed with nutrients that render this herb its healing properties. So here are 5 recipes that will help you reap the health benefits of oregano.
Oregano has been reported to be anti-bacterial and anti-inflammatory, and this possibly is because, this herb is rich in vitamins A, C, E, B6, and K, Fiber, Folate, Iron, Magnesium,Calcium and Potassium. So to reap the health benefits of oregano, you must try using it often and this can be done in a variety of ways through cooking.
So, here are 5 recipe ideas that will help you to reap the health benefits of oregano
1) oregano marinade
5 tablespoons freshly squeezed lemon juice (from about 2 medium lemons)
5 tablespoons dry white wine
1/2 cup extra-virgin olive oil
1/4 cup packed fresh oregano (leaves and tender stems only)
2 tablespoons packed fresh thyme leaves
1/2 medium yellow onion, peeled and halved again
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place all of the ingredients in a blender or food processor and process on high until smooth, about 1 minute. Use immediately or refrigerate in a container with a tightfitting lid for up to 1 day.
2) pizza sauce
6 large tomatoes
1 tbsp olive oil
1 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/2 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
2 tbsp tomato ketchup
1 tsp chilli powder
salt to taste
1/2 tsp sugar
Make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel.
Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside
Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Store in an air- tight container and use as required.
3) Heirloom tomato salad with feta dressing
2 kg (4. lb) assorted heirloom tomatoes
2 teaspoons sea salt
1/4 teaspoon ground black pepper
200 g (7 oz) feta cheese, crumbled
125 ml (1/2 cup) extra virgin olive oil
30 ml (1 1/2 tablespoons) red wine vinegar
1 clove garlic, crushed
2 teaspoons dried oregano
1/2 red onion, halved and thinly sliced
Sea salt and ground black pepper
Slice the larger tomatoes into thick slices and halve or quarter the smaller ones. Place them on a serving plate, alternating color and sizes, and sprinkle with the salt and pepper.
To make the dressing, in a large bowl, whisk together half of the feta with the olive oil, vinegar, garlic and oregano until just combined. Season to taste with salt and pepper. Set aside.
Peel and slice the avocado, reserving some for garnish, and place it on top of the tomato. Pour the dressing over the salad and top with the reserved avocado and onion. Sprinkle the remaining feta on top and serve.
It's Always About the Food
4) Herb and garlic lamb with green olive salad
2 sprigs rosemary
10 sprigs thyme
6 sprigs oregano
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic, sliced
4 (200g/7oz) lamb backstraps
Sea salt and cracked black pepper
1 1/2 cups (260g) green (Sicilian) olives, pitted and chopped
1 Lebanese (Persian) cucumber (130g), chopped
1/4 cup mint leaves
1 tablespoon white balsamic vinegar
100g fresh goat cheese, to serve
Tie the rosemary, thyme and oregano together with kitchen string. Heat the oil in a large non-stick frying pan over medium heat. Add the herbs and garlic and cook, stirring occasionally, for 4–5 minutes or until fragrant. Remove from the heat and set aside. Place the lamb on a tray, sprinkle with salt and pepper and brush with some of the herb oil, using the herb bunch as a brush. Preheat a char-grill pan or barbecue over high heat. Cook the lamb for 2–3 minutes each side for medium rare, or until cooked to your liking. Place the olive, cucumber, mint, vinegar and 1 tablespoon of the herb oil in a bowl and toss to combine. Slice the lamb and serve with the green olive salad and goat cheese.
5) chorizo, tomato and chickpeas with yogurt
3 tablespoons olive oil, plus more for drizzling
1 medium onion, chopped
4 ounces cured Spanish chorizo, casing removed, chopped
1 (14-ounce) can chickpeas, drained
1–3 tablespoons harissa paste
1 (28-ounce) can whole peeled tomatoes
1/2 cup plain whole-milk yogurt
2 tablespoons oregano leaves
Coarsely ground black pepper
Toasted pita or flatbread (for serving)
Heat 3 Tbsp. oil in a medium skillet over medium. Cook onion and chorizo, stirring often, until onion is translucent and fat has started to render from sausage, 5–8 minutes; season with salt. Add chickpeas and cook, tossing often, until browned in spots, about 5 minutes.
Stir in desired amount of harissa, depending on your heat preference, and cook, stirring constantly, until paste starts to stick to the bottom of skillet, about 2 minutes. Add tomatoes, breaking up with your hands as you go, then tomato liquid left in can, stirring and scraping up browned bits. Bring to a simmer and cook, stirring often, until mixture is thick, 10–15 minutes. Taste and season with more salt if needed.
Top with yogurt, oregano, and pepper and drizzle with oil. Serve with pita alongside.
Chickpeas (without toppings) can be made 1 day ahead. Let cool; cover and chill. Reheat gently before serving.
Other health benefits of oregano have been reported to be its powerful activity against norovirus, and also its ability to fight diabetes. If you want to know how to freeze and preserve fresh herbs like oregano, click here.