I was at a loss as to what to make. Sum inspired me to go with Greek cuisine as well. Here's some ingredients. I didn't use the fetta cheese as per the rules. Just the oil from it.
food The G Challenge
- Thread starter geeme
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Nice! Do it up, DTS.
I'm jealous of those meat cuts. Lamb, right? I'd be hard pressed to find that in SoFlo.
I'm jealous of those meat cuts. Lamb, right? I'd be hard pressed to find that in SoFlo.
Here's the final pics. I'll post up the ingredients and method with some process pics later.
Appetizer: Grilled asparagus with marinated olive and grape on fresh made crusty lemon and oregano pita.
Entree: Slow cooked Greek lamb on potatoes anna and wilted baby spinach.
Appetizer: Grilled asparagus with marinated olive and grape on fresh made crusty lemon and oregano pita.
Entree: Slow cooked Greek lamb on potatoes anna and wilted baby spinach.
OH!!!!
WOW!!!!
JEEPERS!!
HOLY FRIGGIN' HOLEY MOLEY!!!!!! DAMN!!!!! BOOOOOYAAAAAAA!!!!!!!!!!!!!!!!!!!!!!!!
I just briefly lost my faculties, regained them, and then lost them again!!!
As they say in France, Nice f**king Job!!!
I am green with jealous rage!
Appetizer;
Pita:
1 C white bread flour
160ml natural yoghurt +/-
½ Tbsp. olive oil
1 tsp. dry yeast
2-3 pinches of sea salt
½ zest of lemon
1 clove of garlic minced
2 tsp. fresh oregano, finely chopped
Method: Rub lemon zest into flour with your fingertips (releases oils) and mix all ingredients except oregano. You may need less or more yoghurt so add it bit by bit to get the right consistency. It should be slightly sticky.
Proof until doubled in size. Don’t knock back but add oregano and gently fold in half and repeat folding until oregano is mixed. Roll out thin. Preheat pizza stone to 250 C and cook until crispy.
Cut pita into wedges; add sliced grape, rough chopped olive and a spear of grilled asparagus. Dress with olive oil.
Potato Anna:
2-3 starchy potatoes
2 Tbsp. butter
1 Tbsp. finely chopped flat leaf parsley
½ clove minced garlic
1 tsp. sea salt
Method: Gently melt butter and add all ingredients except potatoes.
Using a box grater or mandolin, slice potatoes as thin as you can. Rinse until water runs clear. Drain well.
In an oven proof dish (I used mini spring forms) brush bottom and sides with butter mix. Layer potato around bottom and brush with butter mix. Repeat until dish is full.
Preheat oven to 160 C and cook 1 hour or until done. Cool 10 minutes and de-mould onto bed of wilted spinach.
Greek lamb:
800g shoulder or leg of lamb or goat
1 juice of lemon
1 Tbsp. fish sauce or 2-3 fillets of anchovy with a little oil
2 sprigs rosemary, remove leaves from stem
1 fresh bay leaf, chopped
2 cloves garlic, finely chopped
½ zest of lemon
2 Tbsp. olive oil
3 squares of aluminium foil
Method: Coat lamb in olive oil. Preheat a pan to smoking point (cast iron is good for this) and add lamb. Brown on all sides and remove to foil. I place the foil in shallow bowl and shape it to the bowl.
Deglaze the pan with the lemon juice and fish sauce. Pour this liquid over lamb. Add all other ingredients. Close foil around lamb and gently shape to lambs shape. You want to try and remove air pockets.
Chop excess foil.
Slow cook in a preheated oven 150 C for 3 hours. Remove lamb. Rest 10 minutes. Add liquid to a dish and place lamb in. Break lamb into half pulled, half chunks.
Serve on potatoes anna and spinach.
Pita:
1 C white bread flour
160ml natural yoghurt +/-
½ Tbsp. olive oil
1 tsp. dry yeast
2-3 pinches of sea salt
½ zest of lemon
1 clove of garlic minced
2 tsp. fresh oregano, finely chopped
Method: Rub lemon zest into flour with your fingertips (releases oils) and mix all ingredients except oregano. You may need less or more yoghurt so add it bit by bit to get the right consistency. It should be slightly sticky.
Proof until doubled in size. Don’t knock back but add oregano and gently fold in half and repeat folding until oregano is mixed. Roll out thin. Preheat pizza stone to 250 C and cook until crispy.
Cut pita into wedges; add sliced grape, rough chopped olive and a spear of grilled asparagus. Dress with olive oil.
Potato Anna:
2-3 starchy potatoes
2 Tbsp. butter
1 Tbsp. finely chopped flat leaf parsley
½ clove minced garlic
1 tsp. sea salt
Method: Gently melt butter and add all ingredients except potatoes.
Using a box grater or mandolin, slice potatoes as thin as you can. Rinse until water runs clear. Drain well.
In an oven proof dish (I used mini spring forms) brush bottom and sides with butter mix. Layer potato around bottom and brush with butter mix. Repeat until dish is full.
Preheat oven to 160 C and cook 1 hour or until done. Cool 10 minutes and de-mould onto bed of wilted spinach.
Greek lamb:
800g shoulder or leg of lamb or goat
1 juice of lemon
1 Tbsp. fish sauce or 2-3 fillets of anchovy with a little oil
2 sprigs rosemary, remove leaves from stem
1 fresh bay leaf, chopped
2 cloves garlic, finely chopped
½ zest of lemon
2 Tbsp. olive oil
3 squares of aluminium foil
Method: Coat lamb in olive oil. Preheat a pan to smoking point (cast iron is good for this) and add lamb. Brown on all sides and remove to foil. I place the foil in shallow bowl and shape it to the bowl.
Deglaze the pan with the lemon juice and fish sauce. Pour this liquid over lamb. Add all other ingredients. Close foil around lamb and gently shape to lambs shape. You want to try and remove air pockets.
Chop excess foil.
Slow cook in a preheated oven 150 C for 3 hours. Remove lamb. Rest 10 minutes. Add liquid to a dish and place lamb in. Break lamb into half pulled, half chunks.
Serve on potatoes anna and spinach.
DTS has game.
Seriously.
Game on.
Seriously.
Game on.
Yup, I did. I said olive oil in the recipe to make it easier for people to make. It's expensive to buy the marinated fetta just for the oil. And honestly, the flavour would be the same.
Whoa dad!
You could have followed Jimi Hendrix at Woodstock with that dish.
Loving those spuds and the lambsky!
You should know that "going Greek" means something else in this country.
You could have followed Jimi Hendrix at Woodstock with that dish.
Loving those spuds and the lambsky!
You should know that "going Greek" means something else in this country.
Like the Greek army motto - "never leave your buddy's behind ..."
Ok, summer..... Grape leaves purchased and soaking. I decided to do some research. Pretty much every recipe I found indicates to either soak them for several hours to remove as much brine as possible, or blanch them. I'm soaking. They're pretty soft, so I can see that blanching might make them too difficult to work with, depending upon how long they're blanched.
For anyone else who's not sure where to purchase grape leaves, I called Whole Foods Market yesterday, and they told me they sell them. Well, they do, but you need to specify that you want brined "plain" leaves in a jar, not already-stuffed leaves, or you may be directed to the wrong area of the store. After picking them up there this morning, I went to my regular grocer and found them there, too. No price difference, but I wasn't expecting them to have grape leaves at all - live and learn!
For anyone else who's not sure where to purchase grape leaves, I called Whole Foods Market yesterday, and they told me they sell them. Well, they do, but you need to specify that you want brined "plain" leaves in a jar, not already-stuffed leaves, or you may be directed to the wrong area of the store. After picking them up there this morning, I went to my regular grocer and found them there, too. No price difference, but I wasn't expecting them to have grape leaves at all - live and learn!