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GREEK is the word; They invented modern civilisation and eureka, their food is ace too...

Byline: Compiled: Octavia Lillywhite

GRIDDLED LAMB CUTLETS WITH TZATZIKI

The greeks' favourite meat, with their most famous side dip. Serves 4

INGREDIENTS

3 garlic cloves, crushed 1 tbsp dried oregano 120ml olive oil 80ml lemon juice 12-16 lamb cutlets lemon wedges and tzatziki, to serve

1. Mix garlic, oregano, olive oil and lemon juice in a ceramic or pyrex bowl, adding a generous pinch of salt and pepper. Add lamb cutlets and mix to combine evenly. Leave to marinate for at least 2 hrs.

2. Preheat a griddle and cook the cutlets over a high heat for 2-3 mins on each side, depending on their thickness. Serve with lemon wedges and tzatziki sprinkled with fennel seeds (optional).

GET FRESH

Add some chopped mint and/or a little finely grated orange zest for extra zing.

SAY CHEESE

For the ultimate cheeseburger, top the patties with a slice of feta then wrap in paper and reheat.

COTTON ON TO DOTS

We're spotting a lot of polka dots at the mo

Tray, PS18, Cath Kidston If at first you don't succeed, tray, tray again.

Kitchen Tidy, PS28, Debenhams A chic store for wooden spoons.

PULLED LAMB BURGERS

Pulled pork is a very trendy dish at the moment, but this Greek lamb version is even better.

Serves 6

INGREDIENTS

2 large Spanish onions 2kg shoulder of lamb (on the bone) 100ml olive oil 2 tbsp each of dried oregano, cumin seeds and fennel seeds Pinch of chilli flakes 4 garlic cloves, unpeeled 20g mint leaves, finely chopped 4 tbsp red wine vinegar

TO SERVE: Bread rolls, sauces, salad

1. Preheat the oven to 160degC/Gas 3. Peel the onions and cut into 1/2cm slices. Place in a roasting tin. Cut any excess fat off the lamb and place on top. Drizzle with olive oil then rub with the oregano, seeds and chilli flakes. Season generously with salt.

2. Add the garlic cloves and 600ml cold water to the tin and cover tightly with foil. Cook for 3 1/2 hrs, then remove the foil and return to the oven. Cook for 1 hr longer, until the lamb has coloured and the meat is meltingly tender when prodded with a fork. Transfer to a tray to rest for 20 mins.

3. Sieve onions and cooking juices into a jug; skim the liquid of any fat. Roughly chop the onion slices and place in a large bowl. Squeeze the garlic cloves from their skins and add, with the mint. Using two forks, shred the lamb from the bone and add to the bowl. Add the vinegar and enough reserved cooking juices to combine, mix well and season with salt.

4. Divide into 6 patties and place on one half of a baking tray lined with parchment paper. Fold the paper over the patties, folding the edges over to loosely secure. Increase the oven to 180degC/Gas 4, and gently reheat the burgers for 10-12 mins.

5. Serve sandwiched between bread and topped with sauce and salad.

Tea For One, PS28, Rigby & Mac A tea-spot (sorry) that sits inside its own cup.

Oven glove, PS5, BHS Spot the monochrome trend.

Big Spot Mug, PS7, M&S Make your drinks hot to spot.

NB: From Smashing Plates by Maria Elia (PS19.99, Kyle Books).
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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Date:Jan 19, 2014
Words:547
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