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« on: July 28, 2009, 05:33:58 AM »
Someone asked about recipe's for some Greek dishes - I have successfully cooked all the below!
Sofrito (Corfu version)
Recipe by Yiannis (his mothers dish), he used to work the bar in the Athina and then did Beach beds for a season.
INGREDIENTS
1kg boneless beef fillets (leg part preferred)
1 onion, finely cut
2-3 garlic cloves finely chopped or mashed
1 glass of white wine
Rosemary - Marjoram - 2 bunches of parsley - Salt - Pepper
Flour for coating the fillets
olive oil for frying
METHOD
Add half garlic to olive oil in a saucepan
Coat the fillets with flour and fry slightly on both sides.
Put in an oven dish & add sauté onion.
Add rosemary, marjoram, and small glass white wine, tea spoon Wine Vinegar plus salt and pepper.
Cut the stems of both the parsley bunches, tie them and add them in the saucepan.
Add water and just cover the meat, cook in the oven until meat is soft, best to slow cook, but can be done at 180c.
(* or leave in pan as above and simmer until the sauce thickens and meat is tender).
Remove parsley stems from the saucepan,
serve meat in a platter and pour the sauce over them.
Cut the parsley leaves finely and dredge them over the fillets.
Serve fillets with mashed potato or rice.
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Stamna
Receipe by Sofi Lazarides Konstantinides
Measure Ingredients beforehand.
½ cup Pure olive oil
1 Leg of baby lamb (5-6 lbs) boned and cut into 6 large chunks
1 Lemon; juiced
2 larges Ripe tomatoes peeled, seeded & diced plus Salt & Freshly ground black pepper
5 ounces Kefalotiri or feta cheese cut into 6 slices
1 tablespoon All-purpose flour
¾ cup Dry white wine
½ cup Hot water
Heat 1/4 cup of the oil in a large, heavy skillet.
Saute the lamb chunks until they are evenly browned.
Transfer them to a shallow pottery baking dish large enough to hold all the meat in 1 layer.
Sprinkle with lemon juice, spread the diced tomatoes on top, and season with salt and pepper.
Place one slice of cheese on each piece of lamb. Preheat the oven to 400 F.
Heat the remaining oil in the skillet and add the flour. Stir over medium heat for a few minutes, until the mixture is smooth and lightly colored. Turn the heat to low and add the wine and hot water. Stir constantly until the mixture thickens slightly. Pour the sauce over the lamb. Place the cover on the pottery dish and carefully wrap the whole dish in aluminum foil to seal in the moisture. Bake for about 1 hour and 15 minutes. Remove the foil and serve immediately.
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Lamb Kleftico
Recipe by Yiannis (his mothers dish), he used to work the bar in the Athina and then did Beach beds for a season.
Preheat the oven to 220c.
Ingredients:
•2kg of leg of lamb
•10 cloves of garlic, peeled
•6 ounces of cheese (kefalotyri, pecorino) cut in cubes
•1 tablespoon of olive oil
•4 pounds of roasting or baking potatoes, peeled, cut in half or quarters
•3 medium carrots, cut in chunks
•sea salt
•freshly ground black pepper
•foil
•water
Rub the lamb with a little olive oil, and sprinkle with salt and pepper to taste.
With a sharp knife, pierce the lamb and insert a clove of garlic into each opening.
Drizzle the potatoes and carrots with any remaining oil, season to taste with salt and pepper.
serves 4 portions
Cut meat into 4 serving size portions and wrap each portion, oil sheets of foil, and lay the lamb in the center,
together with the portion of potatoes and carrots.
Close / crimp the edges of the foil and secure well, tucking the sides underneath to make a packet.
Fill a roasting pan 1/3 full of water, add the packets, Set side by side in roasting pan to cook.
Cook for 2 hours 30 minutes, adding more water to the pan as needed to keep from getting dry.
When done, lift all the entire packets onto a serving platter, and cut open at the table to serve, one packet to each plate.
You can also serve with rice or extra roast potatoes & vegetables on the plate if you wish!
Try and enjoy!!
Bon Appetite' Tony
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