Friday, November 16, 2012
1 cucumber 2 tbsp lemon juice 2 cloves of garlic, grated finely dash of extra virgin olive oil Paprika, for sprinkling
Method
1.The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid. 2.Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika
GREEK SALAD Ingredients 4 large vine tomatoes , cut into irregular wedges 1 cucumber , peeled, deseeded, then roughly chopped ½ a red onion , thinly sliced 16 Kalamata olives 1 tsp dried oregano 85g feta cheese , cut into chunks (barrel matured feta is the best) 4 tbsp Greek extra virgin olive oil
Method
1. Place all of the ingredients in a large bowl, lightly season, then serve with crusty bread to mop up all of those beautiful juices.
HERBY BAKED LAMB IN TOMATO SAUCE Ingredients 1.8-2kg shoulder of lamb 2 tbsp olive oil
3 oregano sprigs, leaves stripped from 2 3 rosemary sprigs, leaves stripped from 2 3 garlic cloves , roughly chopped 600ml red wine 2 x 400g cans chopped tomatoes 1 tbsp caster sugar
Method
1.Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs. 2. Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a
17
further 40 mins. The lamb should now be tender enough to cut with a fork or spoon. 3. Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.