Author Topic: Any Greek chefs on the site - Kleftico and Afelia (read 49,792 times)

Malc. · « **Reply #60 on:** April 22, 2011, 09:03 PM »

Quote from: JerryM on April 22, 2011, 08:30 PM
i keep trying to get back onto curry but will need to try this one out.

Good food can not be ignored

Actually it's funny, as was thinking a similar thing. But I am really enjoying the break and have learnt a fair bit with these recipes. It's certainly going down a storm at home!

976bar · « **Reply #61 on:** April 22, 2011, 09:09 PM »

Quote from: JerryM on April 22, 2011, 08:30 PM

would presume vinegar is the clear distilled.

Hi Jerry, Yes either the clear distilled or red wine vinegar will do it

Malc. · « **Reply #62 on:** April 22, 2011, 10:32 PM »

Jerry, thanks for suggesting 976's Piri Piri, two whole chickens have now been devoured with barely a speck left!

976, a truly fantastic dish, thanks!

https://curry-recipes.co.uk/curry/index.php?topic=3533.msg57118#msg57118

...on to the Stifado!

Razor · « **Reply #63 on:** April 23, 2011, 09:33 AM »

Many thanks 976,

I may give this a go this evening. what would you serve it with as I can't for the life of me remember what I had it with in Cyprus

Ray

976bar · « **Reply #64 on:** April 23, 2011, 11:03 AM »

Quote from: Razor on April 23, 2011, 09:33 AM
Many thanks 976,

I may give this a go this evening. what would you serve it with as I can't for the life of me remember what I had it with in Cyprus

Ray

This dish lends itself to almost anything really. Rice would be good (not basmati but probably short grain), potatoes or even mediterreanian vegetables

Razor · « **Reply #65 on:** April 23, 2011, 11:05 AM »

Hi 976,

I have a memory of eating it with potatoes and crusty bread, so I think I will head in that direction.

Just on the shallots or small onions, are they left whole?

Ray

976bar · « **Reply #66 on:** April 23, 2011, 11:23 AM »

Quote from: Razor on April 23, 2011, 11:05 AM
Hi 976,

Just on the shallots or small onions, are they left whole?

Ray

Hi Ray, They are left whole

Razor · « **Reply #67 on:** April 23, 2011, 12:38 PM »

Thanks mate,

Just 1 last question, sorry to be a pain but, is it correct that I should weigh the oil as the recipe suggests or should it read ml's not gm's

Cheers,

Ray

976bar · « **Reply #68 on:** April 23, 2011, 12:46 PM »

Quote from: Razor on April 23, 2011, 12:38 PM
Thanks mate,

Just 1 last question, sorry to be a pain but, is it correct that I should weigh the oil as the recipe suggests or should it read ml's not gm's

Cheers,

Ray

Yes for some reason the recipe is real old and it has always been in grams, I've never bothered to convert it

Malc. · « **Reply #69 on:** April 23, 2011, 01:43 PM »

180g = 200ml Olive Oil

What is the average cooking time of the dish?

Author Topic: Any Greek chefs on the site - Kleftico and Afelia (read 49,792 times)

Malc.

Re: Any Greek chefs on the site - Kleftico and Afelia

976bar

Re: Any Greek chefs on the site - Kleftico and Afelia

Malc.

Re: Any Greek chefs on the site - Kleftico and Afelia

Razor

Re: Any Greek chefs on the site - Kleftico and Afelia

976bar

Re: Any Greek chefs on the site - Kleftico and Afelia

Razor

Re: Any Greek chefs on the site - Kleftico and Afelia

976bar

Re: Any Greek chefs on the site - Kleftico and Afelia

Razor

Re: Any Greek chefs on the site - Kleftico and Afelia

976bar

Re: Any Greek chefs on the site - Kleftico and Afelia

Malc.

Re: Any Greek chefs on the site - Kleftico and Afelia